Trainer Floor Checklist

Connects the Launch vision—Create Awesome Memories—to a Krave shift by preparing food safely, following standards, supporting teammates, and caring for guests.

Demonstrates Launch Core Values by following the approved standard, communicating concerns honestly, accepting coaching, and helping teammates safely.

Arrives shift-ready in the approved Krave uniform with required hair restraint, personal hygiene, non-slip closed-toe shoes, and park-required protective equipment.

Reports illness, symptoms, cuts, sores, or other conditions to the Manager on Duty before handling food and follows the manager's direction.

Locates the designated handwashing sink and confirms it is accessible and stocked with running water, approved hand soap, and an approved drying supply.

Demonstrates the complete handwashing process: wet, soap, scrub hands and arms for 20 seconds, rinse, dry, and protect clean hands when turning off a manual faucet.

Washes hands at required times, including before food preparation, handling clean equipment, or putting on gloves and after contamination risks such as POS, phones, trash, cleaning chemicals, soiled items, personal contact, eating, drinking, or glove removal.

Completes a trainer-assigned task-change scenario by stopping, washing correctly, resetting the station as needed, and returning with clean hands and new gloves when required.

Protects ready-to-eat food from bare-hand contact by using clean single-use gloves, tongs, a spatula, or another approved utensil.

Demonstrates the glove sequence—wash and dry hands, put on new gloves, use them for one task, discard them when the task changes or they become torn, dirty, or contaminated, then wash before re-gloving.

Prepares fresh produce using the approved process: inspect, rinse under cool running water, dry completely, and use clean, sanitized tools and the approved green cutting board—never soap or chemical cleaners.

Recognizes realistic Krave contamination risks—including unwashed produce, hands or gloves, POS, phones, trash, cleaning tools, personal contact, and unclean food-contact equipment—and completes the correct stop, clean, sanitize, wash, and re-glove response.

Locates the required thermometers and demonstrates how to clean and sanitize a probe thermometer before and after use.

Checks and records actual equipment and product temperatures using the correct thermometer and location rather than relying on appearance, a timer, or an outside display.

Applies the Day 1 standards: cold-held TCS food at 41°F or below, hot-held TCS food at 135°F or above, frozen products kept frozen, and chicken tenders verified at 165°F before serving.

Stops and notifies the Manager on Duty about an unsafe or questionable result, records the issue, and follows the approved corrective-action and disposal procedure without guessing or quietly returning the product to storage.

Completes a product label with the product name; opened, thawed, or prepared date and time; use-or-discard date and time; and employee initials before storage.

Uses the approved recipe or shelf-life guide to calculate the exact use-or-discard date and time from the recorded opened, thawed, or prepared timestamp. Understands that 168 hours is only the general maximum, a shorter product-specific standard controls, and the earliest date and time controls when ingredients are combined.

Rotates product using FIFO with the earliest use-or-discard date and time positioned for first use; keeps labels visible and never tops off or combines differently dated batches.

Identifies missing, incomplete, expired, damaged, or questionable product; removes it from use, tells a manager, and follows the park's approved waste-recording and disposal procedure.

Reviews today's expected business—including scheduled parties, events, groups, and large food orders—so the team can prepare the correct food and supplies.

Completes the required equipment and actual product temperature checks and records the item or unit checked with the temperature actually found.

Physically verifies sanitation, product readiness, approved recipes, cooking equipment, printer or KDS, smallwares, serving supplies, uniforms and protective equipment, food-contact surfaces, and floors.

Records corrective actions and selects the final opening status that accurately reflects what was found; does not mark an item as passing without checking and involves the Manager on Duty when needed.

Locates the park's approved cleaning supplies and chemicals and confirms they are labeled, secured, and physically separated from food and food-contact items.

Locates clean towels, mops, brooms, and dustpans and identifies which tools are approved for each cleaning task.

Identifies the park's designated location or process for used towels, dirty mop water, and other soiled cleaning materials without contaminating food-preparation or handwashing areas.

Properly prepares the three-compartment sink: cleans the sink and drainboards, removes or pre-rinses food soil, and sets separate basins for washing, rinsing, and sanitizing according to posted and product instructions.

Uses only the approved sanitizer and correct test strip, verifies the solution is within the required range for that product, and corrects or reports a failed result instead of guessing or adding extra chemical.

Demonstrates the full warewashing sequence—wash, rinse, sanitize for the required contact time, then air-dry completely on the clean drainboard or rack; never towel-dries sanitized items.

Demonstrates the park's approved food-contact surface and wiping-cloth procedure, including cleaning before sanitizing and storing wiping cloths correctly when applicable.

Demonstrates the park's approved local trash-handling procedure, including the disposal location, safe response to leaks or spills, and required handwashing, glove change, and station reset before returning to food work.

Maintains dry storage clean, dry, well ventilated, protected from heat, moisture, and direct sunlight, and generally between 50°F and 70°F.

Stores food at least six inches off the floor and at least eighteen inches from exterior walls—never directly on the floor, even temporarily.

Keeps containers closed, labels and dates visible, chemicals physically separated from food, and products arranged for FIFO rotation.

Inspects for torn, leaking, damaged, expired, or questionable products and for pest, moisture, odor, shelving, or building concerns; moves questionable product to the designated area and reports concerns immediately.