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

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• All sinks were cleaned & sanitized after use

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• All work counters were cleaned & sanitized after use

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• Trash can was emptied and cleaned after each meal

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• Dish cloths were washed at the end of each day

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

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• 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

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• All hot food was temped and served at 135 degrees

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• All food was stored in refrigerator and freezer

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• Refrigerator(s) was kept clean and organized

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

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• All chemical are stored away from food.

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

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