Back to Basics Q1 January Food Safety Coaching

This Back to Basics Q1 January coaching template helps restaurant teams return to core procedures and maintain uniform operations. It covers food safety travel path, imminent health hazards, ServSafe verification, illness policy, and required materials like Show and Know and cleanup kits. Audits include sanitizer strength, sink setup, timers for TPH and hot holding, cleanliness and condition of food contact surfaces, dishwashing and drains, refrigeration gaskets and thermometers, product temperatures, ice machines, beverage dispensers, contamination prevention, storage, and expiration checks. Station procedures guide grill and fryer practices, timer use, hold times, and raw product handling. Handwashing and glove use are reinforced for key moments. PIC competencies include thermometer calibration and temperature checks across equipment. Speed Academy tools, planners, build to charts, quick excellence posters, and Find the Fives are also reviewed.