Liam Jones
Founder, Pilla App
Live stream will appear here
Learn how to structure kitchen opening and closing routines, build them into your food safety system with Pilla, and use AI to automate the process.
Join Liam Jones, founder of Pilla and a qualified food safety consultant, for a session on kitchen opening and closing routines.
Understand
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 and ends with the same checks, problems get caught early and the next team walks into a kitchen that is ready to go.
The opening checklist confirms deliveries have been temperature-checked, fridges and freezers are at correct temperatures, prep surfaces are sanitised, hand wash stations have soap and paper towels, staff are fit for work, and temperature probes are calibrated. 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.
The closing checklist covers labelling and storing all used foods, emptying hot-holding units, sanitising all surfaces and utensils, checking fridge doors are sealed, emptying all bins, cleaning the dishwasher, and confirming external waste is secured with lids shut. Every completed check is recorded with who did it and when, giving you exactly the kind of documented evidence that demonstrates due diligence during an Environmental Health Officer inspection or internal audit.
Apply
See how kitchen opening and closing routines fit into your wider food safety management system in Pilla. We walk through how to build this into your system so that your team has clear processes, accountability, and a documented trail that proves compliance.
Automate
Learn how AI can speed up this process and connect Pilla to your other tools, giving you a much more joined up system across your business.
Bring your questions , we'll be answering them live throughout.