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Food Prep Checklist
Cleaning and Sanitization
Ensure all surfaces have been cleaned and sanitized prior to food prep
Check sanitizer solution concentration with a test strip
Wash, rinse, and sanitize cutting boards, knives, and other utensils after each task
Equipment Check
Verify that all equipment is functioning correctly
Ensure that refrigeration units are maintaining proper temperature
Calibrate thermometers and scales
Ingredient Preparation
Wash and dry all fruits and vegetables
Trim, chop, slice, or grate ingredients as required by recipes
Measure and pre-weigh ingredients to ensure accuracy and consistency
Storage and Handling
Label and date all prepped items before storing
Store prepped food at the correct temperatures to prevent spoilage
Use FIFO (first in, first out) method to rotate ingredients and minimize waste
Personal Hygiene
Wash hands thoroughly before handling food or kitchen equipment
Wear appropriate personal protective equipment (PPE) such as gloves, aprons, and hairnets
Ensure all staff are healthy and show no signs of illness
Cooking and Temperature Control
Preheat ovens, grills, or other cooking equipment to the correct temperature before use
Use a food thermometer to check internal temperatures of meat, poultry, and other cooked foods
Chill cooked food rapidly if not served immediately
