To-Do List

PRIORITY FINISH BY TO DO IN PROGRESS DATE DONE

Properly store food when delivered by

restaurant vendors
Know the basic factors of food preservation, to
avoid poor preservation
Staff will wash their hands frequently
Take the inventory of the restaurant and the
stock of the products to control the food
Correctly separate food in storage, to avoid cross
contamination (such as not mixing meat and
fish)
Deep clean the kitchen weekly
Keep the work area clean and orderly to avoid
accidents
Follow recipes and preparation instructions to
ensure the quality of the dishes
Do not leave raw or cooked food at room
temperature for more than 2 hours
Maintaining personal hygiene, such as keeping
hair tied up and wearing appropriate kitchen
attire
Regularly wash and disinfect utensils and work
surfaces
Do not leave food unattended while it is cooking

Be careful when handling cleaning chemicals

Consider different dietary needs, such as
vegetarian options, and be prepared to offer
alternatives
Clean and sanitize cutting boards between each
use to prevent cross contamination
Take into account the aesthetics and presentation
of the dishes to offer an attractive gastronomic
experience
Clean the shelves and drawers of the fridge and
freezer regularly to avoid the accumulation of
bacteria
Make sure to turn off all equipment once the
service is finished and check the gas percentage
after closing

NOTES: