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EvidLYCommercial Kitchen Risk Management
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The Risk Assessment

Which of your kitchen’s records could you send right now?

Ten questions about the records a commercial kitchen can be asked to produce — fire first, then food. You get two numbers back, your county’s own requirements, and the published cost of each gap. No score, no grade, no contact details to see it.

Question 1 of 19

1Where is the kitchen?

2How many kitchens do you answer for?

3What does the kitchen cook on?

4Do you handle food safety, facility safety, or both?

5Hood and duct cleaning

NFPA 96 Table 12.4

Could you send it?

When was it last done?

6Hood suppression service

NFPA 17A

Could you send it?

When was it last done?

7Fire sprinkler inspection

NFPA 25

Could you send it?

When was it last done?

8Fire alarm service

NFPA 72

Could you send it?

When was it last done?

9Extinguisher service

NFPA 10

Could you send it?

When was it last done?

10Vendor insurance certificates

Every servicing company

Could you send it?

When was it last done?

11Health permit

State food code

Could you send it?

When was it last done?

12Food safety manager certificate

State food code

Could you send it?

When was it last done?

13Food handler cards

§113948

Could you send it?

When was it last done?

14Cooling records

§114002

Could you send it?

When was it last done?

15Hot and cold holding logs

§113996 · ≥135°F and ≤41°F

Could you send it?

When was it last done?

16Sanitizer concentration records

§114099, §114125

Could you send it?

When was it last done?

17Pest control service

State food code

Could you send it?

When was it last done?

18Does your property policy carry a protective safeguards endorsement?

19If your carrier asked tomorrow, how fast could you send them?

0 of 19 answered