Clean Kitchens
Don’t Get Shut Down.
Keep your kitchen spotless, your cold chain unbroken, and FDA inspectors off your back.
FoodSafe365 transforms statutory food safety mandates into effortless daily habits—protecting your diners, preserving your brand reputation, and keeping your dining room doors open every single day.
DAILY VERIFIED STATUS
CHECKS IN PROGRESS
Daily scheduled food-safety checks are still in progress.
Behind every safe meal is a kitchen that gets the small things right, every day. FoodSafe365 turns food-safety practices into simple daily actions—helping businesses deliver safer, more wholesome food to the community.
Operational Shift Checklists · 2 to 3 Minutes Each
Split naturally across kitchen hours. Floor supervisors only spend 2–3 minutes at specific times of the day.
1. The Opening Shift
Pre-Service Readiness (7 Checks)
Completed in the morning before food preparation begins. Ensures clean counters, stocked sinks, cold refrigeration (<5°C / <−18°C), and zero pest signs.
- Staff uniforms, aprons & hairnets (Item 6)
- Hand-wash sinks with soap & tissue (Item 5)
- Fridges (<5°C) & freezers (<−18°C) (Items 17, 18)
- Doors closed & zero pest signs (Items 3, 21)
- Clean counters & floors (Item 1)
2. Active Service
Prep & Cooking Stations (6 Checks)
Completed during service or delegated to station chefs (Chef de Partie). Rapid visual sweep on receiving, cross-contamination, and cooking temperatures.
- Receiving raw materials inspection (Item 9)
- Washing fruits & vegetables (Item 13)
- Colored cutting boards & hand washing (Items 4, 14)
- Cooking core temp ≥ 75°C (Item 19)
- Service protection: covered preps (Item 16)
3. The Closing Shift
Shutdown & Reset (8 Checks)
Completed at the end of the night. Secures leftovers in shallow pans, safely segregates raw meat, rotates FIFO inventory, and guards against overnight pests.
- Cooling leftovers in shallow pans (Item 20)
- Raw meat on bottom shelves (Item 10)
- FIFO inventory dated & 6" off floor (Items 11, 12)
- Sanitizing shared blenders & slicers (Item 15)
- Covered pedal bins & free drains (Items 2, 23)
- Fly-killers on & bait stations intact (Item 22)
4. Specialized Stations (Conditional)
Bar & Draught Beer (2) · Cloud Delivery Hub (2) · Outdoor Catering (2)
5. Manager's Monthly Admin Audit
FoSTaC Supervisor Training (Item 7) & 6-Monthly Staff Medical Form 1A (Item 8)
Best Practices Followed in 5-Star Kitchens
Benchmark food-safety controls followed in leading commercial kitchens to rigorously mitigate contamination risks:
1. Blast Chilling (<90 Min Rule)
Rapidly cools hot food from 70°C to <3°C within 90 minutes, minimizing time spent in the microbial danger zone (5°C to 60°C).
2. 6-Color Chopping Matrix
Strict color segregation: Red (Meat), Yellow (Poultry), Blue (Fish), Green (Produce), White (Dairy), Brown (Cooked).
3. FIFO & Day-Dot System
Color-coded weekday dot stickers stamped with prep time, chef initials, and strict 48-hour discard deadlines.
4. Core Temperature Probing
Calibrated needle probes log internal cooking core (≥75°C), hot holding (≥63°C), and cold storage (<4°C).
5. Digital Oil TPC Meters
Digital testing of Total Polar Compounds (TPC); oil is discarded for recycling before reaching the statutory 25% FSSAI limit to avoid degraded polar compounds.
6. Medical Clearance (Form 1A)
FSSAI Schedule 4 annual Form 1A medical fitness certification paired with periodic health screenings, plus sanitizer test strips for salad sinks.