ABC Preschool

Preschool Kitchen & Prep Checklist

Preschool Kitchen & Prep Checklist

• All dishes, pots, pans and utensils were cleaned and stored properly after each meal and snack

• All sinks were cleaned & sanitized after use

• All work counters were cleaned & sanitized after use

• Trash can was emptied and cleaned after each meal

• Dish cloths were washed at the end of each day

• Hands were washed properly, frequently, and at appropriate times

• Food service employees wore restraints, gloves, and clean clothing and keep hands clean and free of any open sores or infections that could spread to food

• All hot food was temped and served at 135 degrees

• All food was stored in refrigerator and freezer

• Refrigerator(s) was kept clean and organized

• Sanitizer/Dishwasher is empty out and cleaned out at the end of day

• All chemical are stored away from food.

• All snacks were stored in cabinet. Opened snacks were labeled and stored in appropriate containers