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Restaurant Closing Checklist

A free Excel resource from the OPERIX operational library.

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01

Review before using

Use the restaurant closing checklist workbook as a starting point for your operating procedures. Open the original file to review its worksheets, inspection items and available recording fields before using it with your team.

OPERIX_Restaurant_Closing_Checklist.xlsx

How to use it

  1. Choose the procedures relevant to your business and equipment.
  2. Adapt the checklist to your internal standards and local requirements.
  3. Assign responsibility, record the date and keep completed records.
  4. Follow up on observations and review the checklist regularly.

The preview opens the original Google Drive file. Download the same unchanged Excel file directly from this website.

INSIDE THE ORIGINAL WORKBOOK

Preview the Checklist

1 checklist worksheets · 59 items in the original workbook

The first eight items from each checklist worksheet are shown below in the original file’s language. Download the unchanged workbook for all items, recording fields and instructions.

Closing Checklist59 items
  1. All food is protected, covered, and stored in designated locations.
  2. Food requiring temperature control is returned to appropriate storage promptly under site procedures.
  3. Stored food is labeled and date-marked as required by the restaurant's approved procedure.
  4. Raw and ready-to-eat foods are separated according to the site's food-safety plan.
  5. Expired, spoiled, damaged, or unidentified food is isolated and reported for disposition.
  6. Leftover food is handled, cooled, stored, or discarded according to approved procedures and local requirements.
  7. Food storage areas are organized to support safe storage and stock rotation.
  8. Required refrigerator and freezer readings are taken and recorded using approved site limits.
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