This Commercial Kitchen Opening & Closing SOP (Safe Operating Procedure) covers opening and closing a commercial kitchen safely. It covers pre-start checks of gas and electrical appliances, exhaust canopies and fire equipment, the safe ignition sequence, fryer oil and temperature checks, and end-of-shift shutdown, gas isolation, handover and securing the premises. It's written by WHS specialists, aligned to Australian WHS legislation, and fully editable in Microsoft Word.
Who it's for
Restaurants and cafes
Hotels, pubs and clubs
Catering and function businesses
Takeaway and fast food outlets
Aged care, hospital and school kitchens
Use it to
Train and induct workers in exactly how you expect the task to be done
Keep a clear reference at the machine, in the vehicle or on site
Record competency with the built-in sign-off
Show clients, insurers and auditors your safe work methods are written down
What this SOP covers
Burns and scalds from hot surfaces, oil, steam and boiling liquids
Gas leaks, flare-back or fire from faulty connections or wrong ignition
Electric shock from damaged or wet electrical equipment
Slips and trips on wet, greasy or cluttered floors
Fire from grease build-up in equipment, canopy filters or ductwork
Cuts from knives during setup and pack-down
Manual handling of stock, gas cylinders and oil containers
Moving parts of appliances during start-up or shutdown
What's included
8 pre-operational checks, from overnight leaks and gas connections to exhaust canopies, fire equipment and refrigeration temperatures
An 8-step opening procedure covering extraction fans, gas ignition, failed ignition, fryer oil levels and recording opening checks
Gas and electrical isolation for each appliance and the main supply, plus what to do if a gas leak or faulty valve is found
9 shutdown, housekeeping and post-operation steps
Emergency actions for gas leaks, fires, electric shock and serious burns, including hot oil fires
PPE checklist and a list of related documents
Competency acknowledgement and worker sign-off
Space for your logo, SOP number, version and review dates
Why use this template
Saves hours compared with writing an SOP from a blank page
Written as clear, numbered steps that workers can follow on the job
Fully editable, so you can match it to your equipment, site and how your team works
The competency sign-off gives you a training record from day one
How it works
Buy online and download straight away. You'll also get an email with your link.
Add your logo, company name, SOP number and dates.
Check it suits your equipment and site, and edit anything you need to.
Train your workers and have them sign the competency acknowledgement.
Need more than one SOP?
This SOP is also included in the Ultimate Hospitality & Events SOP Bundle. At $197 for the whole bundle, it works out much cheaper than buying SOPs one at a time.
Common questions
Does it cover food safety and hygiene?
No. It covers the WHS side of opening and closing the kitchen. Food safety, cleaning chemicals and detailed operation of specific equipment are covered by other procedures.
Does it say what to do if a gas appliance won't light?
Yes. Workers turn off the gas, ventilate the area and let it clear before trying again, with no repeated ignition attempts.
Can I change it?
Yes. It's a Microsoft Word file, so you can add, remove or change any step, check or hazard, and add your own logo and details.
Does it suit my state?
Yes. It's written to the model WHS laws and suits all states and territories, including Victoria under the OHS Act and Regulations.
What if it doesn't suit my work?
You're covered by our 30-day money-back guarantee if it isn't fit for purpose.
