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2019 Restaurant QA Checklist

by Rob Baker, from the Community

Downloads: 80+
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This 2019 QA checklist supports restaurant food safety and quality assurance. It covers beverage and shake station cleanliness, dishwashing setup and sanitizer levels, hand hygiene and glove use, proper prep area practices, utensil and equipment condition, and ice machine cleanliness. Cold and frozen storage checks verify product temperatures under 41 degrees F and proper dating and cooling. Cooking and hot holding include critical temperatures for beef and chicken and charbroiler condition. General sanitation includes pest control, chemical storage, sanitizer concentration, and employee food and drink rules. Restroom supplies and function are verified, and QA temperature forms and corrective actions are documented.

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With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.