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BFC and Fish Quality Check

by Dennis DeRouen, from the Community

Downloads: 10+
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This BFC and Fish Quality Check checklist helps quick service restaurant teams standardize food safety and product quality. It covers thawing and handling of Angus beef patties, fryer setup and cook times for fried cheese discs and beer-battered fish fillets, target internal temperatures, holding times and temperatures, sauce preparation and labeling, and correct assembly and packaging. It also includes front-of-house scripting, training aids, responsibilities for the person in charge, and accurate posting of point-of-purchase materials to ensure consistent execution and guest satisfaction.

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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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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.