Checklist2026-04-25

Daily Kitchen Hygiene Checklist for Indian Restaurants (FSSAI Compliant)

FSSAI inspections can happen without notice, and kitchen hygiene violations lead to penalties ranging from 25,000 to license suspension. A daily checklist keeps your Indian restaurant compliant and protects your reputation.

Morning Checklist (Before Service)

Check refrigerator temperatures (0-4°C for chiller, -18°C for freezer). Inspect all food storage containers for proper labeling with dates. Ensure handwashing stations have soap, paper towels, and warm water. Clean all prep surfaces with food-grade sanitizer. Verify pest control stations are intact and no droppings are visible.

During & After Service

Wipe down tandoor exteriors and gas burner knobs between shifts. Clean the dosa tawa and griddles with scrapers, not just cloth. Sweep and mop floors immediately after closing. Empty grease traps daily to prevent buildup. Store all masalas and dry goods in airtight containers, 6 inches off the floor.

Maintain a physical logbook signed daily by your head chef. FSSAI auditors often ask for documented proof of cleaning routines, not just verbal assurance.

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