Kitchen opening and closing checklists on Pilla.

A consistent opening and closing routine is one of the most effective things a kitchen can do to maintain food safety standards. When every shift starts with the same checks and ends with the same reset, problems get caught early, nothing gets overlooked, and the next team walks into a kitchen that is ready to go. This guide walks through both Pilla templates item by item, explaining what each check covers and why it matters.

Kitchen Opening Checklist

This template contains 18 checks designed to ensure your kitchen is clean, stocked, and fully operational before prep starts. The idea is simple: no one touches food until every item on this list has been confirmed. Running through these checks at the start of each shift protects against the most common food safety failures and means your team is not discovering problems halfway through service.

1. Check deliveries have been accepted, temperature-checked, recorded, and labelled

Deliveries that arrive outside safe temperatures or without proper records can introduce unsafe food into your kitchen before the day even begins. Checking temperature on arrival, recording the details, and labelling everything with the date received creates a clear chain of traceability. If a chilled delivery arrives above 8°C, you have grounds to reject it before it enters your cold chain.

2. Check fridges and freezers are running at the correct temperatures

This is your first indication of whether cold storage has held overnight. Fridges should be between 1-5°C and freezers at -18°C or below. If temperatures have drifted, it may indicate a door left ajar, a faulty seal, or a compressor issue. Catching this at the start of shift gives you time to move stock or arrange a repair before service.

3. Confirm new deliveries are stored correctly (raw meat at bottom, cooked food above)

Cross-contamination from raw to ready-to-eat food is one of the highest-risk food safety failures. This check confirms that whoever put deliveries away has followed the correct storage hierarchy: raw meat and poultry at the bottom, cooked and ready-to-eat items above, and nothing dripping onto other products. It takes seconds to verify and prevents potentially serious contamination.

4. Check dry goods are off the floor and within date

Storing food on the floor attracts pests and makes cleaning difficult. This check also catches any out-of-date stock that should have been rotated or discarded. Look for damaged packaging, signs of pest activity, and items that have been pushed to the back of shelves and forgotten.

5. Clean and sanitise all prep surfaces before use

Even if surfaces were cleaned at close, dust, airborne contaminants, or overnight pest activity can compromise them. A fresh clean and sanitise at the start of shift ensures that every surface your team works on is genuinely safe for food contact. Use food-safe sanitiser at the correct dilution and allow the full contact time before wiping down.

6. Check knives, chopping boards, mixers, and blenders are clean and ready

Equipment that looks clean may still harbour bacteria in joints, blade guards, or hard-to-reach areas. This check is about confirming that items are not just visually clean but properly sanitised and dry. Colour-coded chopping boards should be in the right stations, and any damaged equipment should be flagged for replacement.

7. Confirm cloths are fresh or single-use, not reused from yesterday

Reused cloths are one of the most common vehicles for cross-contamination in kitchens. Overnight, bacteria can multiply rapidly in damp fabric. Starting each shift with fresh, clean cloths — or single-use disposables — eliminates this risk entirely. Make sure enough clean cloths are available for the full shift.

8. Check dishwasher/glasswasher is clean, descaled, and filled with detergent

A dishwasher that is not functioning correctly will not sanitise effectively, which means everything that goes through it could come out still contaminated. Check that filters are clean, detergent and rinse aid are topped up, and the machine reaches its required wash and rinse temperatures. Limescale build-up reduces performance, so regular descaling matters.

9. Check all hand wash stations have hot water, soap, and paper towels

Hand washing is the single most important defence against food contamination. If a station is missing soap, has no paper towels, or the hot water is not working, staff cannot wash their hands properly — and many will not bother at all. Check every station, not just the main one, and ensure supplies will last the full shift.

10. Confirm sinks are clean, unblocked, and accessible

Hand wash sinks that are dirty, blocked, or being used to store equipment are effectively out of service. This check ensures that every designated hand wash station is functioning, clean, and free from obstruction. Sinks used for food prep or pot washing must never double as hand wash stations.

11. Confirm all staff are in clean uniforms with hair tied back

Personal hygiene standards start before anyone touches food. Clean uniforms reduce the risk of introducing physical and biological contaminants, and hair tied back prevents it falling into food. This is also the moment to check that jewellery has been removed and any cuts or wounds are covered with a blue, waterproof dressing.

12. Confirm all staff are fit for work with no symptoms of illness

Under food safety law, anyone with symptoms of vomiting, diarrhoea, or certain infections must not handle food. A quick verbal check at the start of each shift catches this before the person enters the kitchen. It is worth reminding staff that they must report symptoms — even mild ones — and that there is no penalty for doing so.

13. Check fridges, ovens, hobs, and extraction fans are working correctly

Equipment failure during service causes delays, food waste, and potential safety hazards. A quick check that all major appliances are firing up correctly, reaching temperature, and that extraction is drawing properly means you can address faults before the pressure of service. Pay particular attention to pilot lights, thermostat accuracy, and any unusual noises.

14. Check temperature probes are clean and calibrated

An inaccurate probe gives false confidence. If your probe reads 2°C lower than actual, food you think is safe might not be. Clean probes with sanitiser wipes before use, and verify accuracy regularly using the ice water method (0°C) or boiling water method (100°C). See our guide on Food Probe Accuracy Testing for the full process.

15. Check lights are working in all prep areas and storage spaces

Poor lighting makes it harder to spot contamination, pests, or dirt on surfaces and equipment. It also increases the risk of accidents with knives and hot equipment. Check that all bulbs are working, including inside walk-in fridges and dry stores, and replace any that have failed before prep begins.

16. Check sanitiser bottles are full, labelled, and made up to correct dilution

Sanitiser that is too weak will not kill bacteria; sanitiser that is too strong can leave chemical residues on food contact surfaces. This check confirms that bottles are full, clearly labelled with their contents and dilution ratio, and that the solution has been freshly made up according to the manufacturer's instructions. Pre-mixed solutions lose effectiveness over time.

17. Check mop buckets and cloths are clean and stored hygienically

Dirty mop heads and buckets spread contamination rather than removing it. Starting the shift with clean, wrung-out mop heads and empty, sanitised buckets means your team can clean effectively throughout the day. Store mop heads off the floor and ensure buckets are inverted to drain and dry between uses.

18. Check waste bins are lined, empty, and positioned correctly

Full or unlined bins slow down service, attract pests, and create cross-contamination risks when staff have to handle overflowing waste. Starting with empty, lined bins in the correct positions means waste can be disposed of quickly and hygienically. Make sure lids are fitted where required, particularly near food prep areas.

Customising this template

Every kitchen is different, and this template is designed to be adapted. You might need to add checks for specialist equipment like a vacuum packer or water bath, include a specific allergen station setup, or remove items that do not apply to your layout. In Pilla, you can duplicate the template and adjust the checklist items to match exactly how your kitchen operates. The goal is a list that your team can complete thoroughly within the time available — not a generic list that gets rushed through.

Kitchen Closing Checklist

This template contains 16 checks designed to leave your kitchen hygienic, pest-safe, and fully reset for the next shift. A thorough close protects food overnight, prevents pest entry, and means the morning team can focus on getting ready for service rather than cleaning up from the night before.

1. Discard or label and store all used foods correctly

At the end of service, every food item on the line needs a decision: store it safely or discard it. Anything being kept must be labelled with the item name and date, placed in a suitable container with a lid, and stored at the correct temperature. Food that has been out of refrigeration for extended periods, or that you cannot confidently say is safe, should be discarded. When in doubt, throw it out.

2. Empty and clean hot-holding units

Hot-holding equipment like bain-maries and heated cabinets must be fully emptied, cleaned, and sanitised at the end of each service. Food left in hot-holding units overnight will cool through the danger zone and become unsafe. Cleaning also prevents grease and food residue from baking onto surfaces, which becomes much harder to remove if left.

3. Wash, sanitise, and air dry all surfaces and utensils

This is the main cleaning task of the close. Every prep surface, chopping board, utensil, and piece of small equipment should go through a proper two-stage clean: wash with hot soapy water to remove visible dirt, then sanitise with food-safe disinfectant at the correct dilution. Air drying is important — using a cloth to dry can reintroduce bacteria.

4. Check all foods are covered, dated, and rotated in fridges

Walk through each fridge and confirm that everything is covered to prevent contamination, labelled with a date so you know when it was prepared or opened, and rotated so older stock is at the front. Uncovered food can absorb odours, drip onto other items, and dry out. This check also catches anything that should have been discarded during service.

5. Confirm defrosting/cooling items are stored safely in trays on bottom shelf

Items defrosting in the fridge must be placed on trays at the bottom to prevent drips contaminating food stored below. Similarly, food that is being cooled should be in suitable containers, not left uncovered or stacked on top of other products. This check ensures overnight storage is set up safely and nothing will cause a cross-contamination issue before the morning team arrives.

6. Discard unnecessary leftovers rather than storing

It can be tempting to save everything, but storing food that will not realistically be used creates clutter, increases risk, and wastes fridge space. If a portion of sauce, a small amount of garnish, or a handful of prep will not be used tomorrow, it is better to discard it now than to find it unlabelled and questionable in three days. Be disciplined about what is worth keeping.

7. Switch off all cooking appliances and clean (including grill trays, filters, combi ovens)

Leaving equipment running overnight is a fire risk and wastes energy. This check covers switching off ovens, grills, fryers, hobs, and any other cooking equipment, then cleaning them while they are still slightly warm (which makes grease removal easier). Removable parts like grill trays, fryer baskets, and combi oven racks should be cleaned separately. Soak anything that needs it overnight.

8. Turn off extraction and wipe down grease filters if required

Extraction systems should be turned off once all cooking has finished. Grease filters should be checked and wiped down, or removed for a deep clean if they are visibly coated. Heavily clogged filters reduce extraction efficiency and become a fire hazard. Your kitchen may have a schedule for full filter cleans — this nightly check is about maintaining them between those deeper cleans.

9. Check fridge doors are closed properly and seals are wiped

A fridge door left slightly ajar overnight can push the internal temperature into the danger zone by morning, putting all the food inside at risk. This check confirms every door is fully closed and latched. Wiping the door seals removes food debris that can prevent a proper seal and cause the rubber to degrade over time.

10. Empty all bins, clean internal and external surfaces, and reline with fresh bags

Leaving waste in bins overnight is one of the quickest ways to attract pests. Emptying, cleaning inside and out, and relining with fresh bags means there is nothing for rodents, flies, or cockroaches to find. Pay attention to the base of the bin and the area around it — spills and drips here are easily missed.

11. Confirm waste is stored outside with lids shut and access secured

Getting waste out of the kitchen is only half the job. External bins must have lids securely closed and, where possible, be stored in a locked or enclosed area. Open or overflowing external bins attract rats, foxes, and birds, and can lead to contamination being tracked back into the kitchen. Check that bin lids are not propped open and that the storage area is tidy.

12. Check no food scraps are left under counters or in floor drains

Food debris in hard-to-reach places is exactly what pests are looking for. A quick check under counters, behind equipment, and around floor drains catches anything that was missed during the main clean. Floor drains in particular can trap food waste and grease, creating odours and attracting drain flies. Pour hot water or drain cleaner through them regularly.

13. Top up soap, sanitiser, and paper towels at all stations

Restocking at the end of shift means the morning team can start immediately without searching for supplies. Check every hand wash station and cleaning station. It is a small task, but when it is skipped, the knock-on effect the next morning is significant — staff end up borrowing from other stations or working without proper supplies.

14. Clean dishwasher, remove filters, and leave open to air

Dishwashers that are closed up overnight develop odours and can harbour bacterial growth in trapped moisture. At the end of each day, clean the interior, remove and rinse the filters, and leave the door propped open so air can circulate. This also helps prevent limescale build-up and extends the life of the machine.

15. Wash or change mop heads

A dirty mop head used the next day will spread bacteria across every floor it touches. Mop heads should either be machine washed at the end of each shift or replaced with a clean one. Wrung-out mop heads should be stored hanging up or on a hook, never left sitting in a bucket of dirty water. Having a rotation of mop heads makes this easy to manage.

16. Check spare cleaning stock is available for morning shift

The final check before leaving. Confirm that there is enough spare cleaning stock — sanitiser concentrate, soap refills, paper towels, bin bags, cloths — for the morning team to restock without needing to wait for a delivery. If supplies are running low, flag it with the manager or add it to the next order. A well-stocked cleaning cupboard is the foundation of consistent hygiene standards.

Customising this template

Your closing routine may include additional items depending on your kitchen setup. Deep-fat fryers, charcoal grills, sous vide equipment, or specific allergen cleaning protocols might all need their own closing checks. You can also adjust the order to match the natural flow of your kitchen close — many teams work from the pass backwards to the pot wash. In Pilla, duplicate this template and tailor it so that it reflects what your team actually needs to do, in the order they do it.

Summary

The Kitchen Opening Checklist and Kitchen Closing Checklist work together to bookend every shift. The opening routine confirms that the kitchen is safe, clean, and fully set up before anyone starts preparing food. The closing routine ensures everything is shut down, stored correctly, and reset so the next team inherits a kitchen that is ready to go. By running both templates consistently through Pilla, you build a documented record of every check, completed by a named team member at a recorded time — exactly the kind of evidence that demonstrates due diligence during an EHO inspection or internal audit.