Kitchen Opening Checklist

What is a kitchen opening checklist? A kitchen opening checklist is a standardized inspection form used by restaurant managers at the start of each shift to verify food safety compliance, equipment functionality, and staff readiness. Per FDA Food Code Chapter 3, all food service operations must verify cold holding (41°F/5°C) and hot holding (135°F/57°C) temperatures before service. UK FSA requires 8°C maximum for refrigerated storage. This checklist ensures your kitchen passes health inspections

  • Industry: Food Service
  • Frequency: Daily / Per Shift
  • Estimated Time: 20-30 min
  • Role: Opening Manager / Kitchen Supervisor
  • Total Items: 55
  • Compliance: FDA Food Code 2022, UK FSA Food Hygiene, FSSAI (India), ANVISA (Brazil), COFEPRIS (Mexico)

Refrigeration Temperature Verification

FDA Food Code: Cold holding at 41°F (5°C) or below. UK FSA: 8°C max (5°C recommended). FSSAI: 5°C. ANVISA/COFEPRIS: 5°C.

  • Walk-in Cooler Temperature
  • Walk-in cooler temp acceptable?
  • Reach-in Refrigerator #1 Temperature
  • Reach-in #1 temp acceptable?
  • Reach-in Refrigerator #2 Temperature
  • Prep Station Cooler Temperature
  • Freezer Temperature
  • Freezer temp acceptable?
  • Probe thermometer calibrated (ice bath test)?

Food Safety & Storage Check

Verify food storage, dating, and FIFO rotation per FDA Food Code Chapter 3.

  • Overnight hold items checked for safety?
  • Expired items identified and removed?
  • FIFO rotation verified (First In First Out)?
  • All prepped items properly date-labeled?
  • Raw/cooked foods stored separately?
  • Thawing items using approved methods?
  • Any overnight/early deliveries received properly?

Equipment Startup & Verification

Ensure all cooking equipment is operational before service.

  • Grills preheated and operational?
  • Fryers at proper temperature?
  • Fryer oil quality acceptable?
  • Ovens preheated?
  • Steamers operational (if applicable)?
  • Hot holding units at 135°F (57°C) or above?
  • Cold wells/salad bars at 41°F (5°C) or below?
  • Dishwasher operational - sanitizer levels correct?
  • Hood ventilation systems on?
  • Fire suppression system indicator green?

Sanitation & Cleanliness

FDA Food Code Chapter 4: Equipment and utensil cleanliness requirements.

  • All food contact surfaces clean and sanitized?
  • Sanitizer buckets prepared (100-200 ppm quat or 50-100 ppm chlorine)?
  • Sanitizer test strips available?
  • Handwash stations stocked (soap, towels, 100°F water)?
  • Floors swept and free of debris?
  • Trash receptacles emptied and lined?
  • No evidence of pest activity?

Prep Station Setup

Station mise en place and prep readiness verification.

  • Color-coded cutting boards in place?
  • Knives clean and sanitized?
  • Clean prep containers available?
  • Date labels and markers available?
  • Portion scales calibrated?
  • Recipe cards/specs available at stations?
  • Allergen-dedicated equipment identified?

Staff Readiness & Hygiene

Personal hygiene compliance per FDA Food Code Chapter 2.

  • All scheduled staff arrived on time?
  • Staff present count
  • Staff in clean uniforms?
  • Hair restraints worn properly?
  • No prohibited jewelry (only plain wedding band allowed)?
  • Proper handwashing observed upon arrival?
  • Staff screened for illness symptoms?
  • Cuts/wounds properly bandaged and gloved?

Communication & Service Prep

Daily briefing and service preparation.

  • Daily specials reviewed with team?
  • Today's Specials
  • 86'd items communicated to FOH?
  • Large party/VIP reservations noted?
  • Known allergy alerts for reservations?
  • Prep list reviewed and assigned?
  • Par levels for service verified?

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Why Use This Kitchen Opening Checklist?

This kitchen opening checklist helps food service teams maintain compliance and operational excellence. Designed for opening manager / kitchen supervisor professionals, this checklist covers 55 critical inspection points across 7 sections. Recommended frequency: daily / per shift.

Ensures compliance with FDA Food Code 2022, UK FSA Food Hygiene, FSSAI (India), ANVISA (Brazil), COFEPRIS (Mexico), INVIMA (Colombia). Regulatory-aligned for audit readiness and inspection documentation.

Frequently Asked Questions

What does the Kitchen Opening Checklist cover?

This checklist covers 55 inspection items across 7 sections: Refrigeration Temperature Verification, Food Safety & Storage Check, Equipment Startup & Verification, Sanitation & Cleanliness, Prep Station Setup, Staff Readiness & Hygiene, Communication & Service Prep. It is designed for food service operations and compliance.

How often should this checklist be completed?

This checklist should be completed daily / per shift. Each completion takes approximately 20-30 min.

Who should use this Kitchen Opening Checklist?

This checklist is designed for Opening Manager / Kitchen Supervisor professionals in the food service industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.

Can I download this checklist as a PDF?

Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.

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