Template

BOH Breading and Thaw Cabinet Temperature Checklist

by Fox Valley CFA, from the Community

Standardize BOH checks for breading areas and thaw cabinets with this practical temperature checklist. Capture temperatures for milk wash and raw products (filets, strips, nuggets), confirm use-first labeling, verify pans are covered and clean, and ensure staff wear the correct PPE. Helps support HACCP-style monitoring and daily compliance documentation for restaurant food safety.

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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

About author

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.

Template
Boards and Breading Table Temperature Log
This temperature log helps restaurant teams record product temperatures for boards and the breading table across dayparts. Track hot and cold holding for items such as cheeses, tomatoes, lettuces, filets, strips, nuggets, and milkwash, with fields for time of assessment, site, date, and preparer. Use it to document readings, verify compliance with HACCP and food code requirements, and trigger corrective actions when out of range. Ideal for quick service and food service operations to standardize monitoring and improve food safety.
by David Contreras, from the Community
Downloads: 0
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Template
Restaurant Food Safety and Operations Audit Checklist
This comprehensive restaurant audit template covers food safety and operations across back and front of house. Sections include cooking and holding standards for chicken, nuggets, strips, and waffle fries; temperature checks and holding times; sandwich assembly and packaging; beverage quality; and cold entree specs. It also reviews drive‑thru and counter service behaviors, uniform and appearance, restroom and dining room cleanliness, exterior upkeep, and BOH areas such as breading tables, thaw cabinets, ice machines, walk‑ins, reach‑ins, fryers, and holding stations. Use it to verify compliance, maintain quality, and identify corrective actions for quick‑service restaurants.
by Nathan Anthony 1224, from the Community
Downloads: 0
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Template
BOH Closing Checklist for Full Service Restaurants
This back of house closing checklist helps full service restaurants complete end of day tasks safely and consistently. Cover breading stations, thaw cabinets, fryers, grills, toasters, cold wells, and holding equipment. Verify labeling, food safety logs, stock for the morning, and thorough cleaning of prep, dish, and floors. Includes manager checks for SAFE daily critical and eRQA, temperature and organization checks, and photo prompts for key areas.
by Valerie Oliver, from the Community
Downloads: 0
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Template
BOH Closing Checklist for Restaurants
Streamline back-of-house closing with this step-by-step checklist designed for restaurant teams. Cover breading and raw chicken handling, grill and fryer shutdown, thaw cabinet cleaning, labeling and date marking, restocking bowls, lids, and packaging, and sanitizing prep, primary, and secondary stations. Verify dish area cleanup, chemical storage, equipment power-off, and store alarm procedures. Use photo prompts to document areas and maintain consistency, safety, and readiness for the next shift.
by Matt Jeffcoat, from the Community
Downloads: 0
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Boards and Breading Table Temperature Log

This temperature log helps restaurant teams record product temperatures for boards and the breading table across dayparts. Track hot and cold holding for items such as cheeses, tomatoes, lettuces, filets, strips, nuggets, and milkwash, with fields for time of assessment, site, date, and preparer. Use it to document readings, verify compliance with HACCP and food code requirements, and trigger corrective actions when out of range. Ideal for quick service and food service operations to standardize monitoring and improve food safety.

by David Contreras, from the Community

Get

Template

Restaurant Food Safety and Operations Audit Checklist

This comprehensive restaurant audit template covers food safety and operations across back and front of house. Sections include cooking and holding standards for chicken, nuggets, strips, and waffle fries; temperature checks and holding times; sandwich assembly and packaging; beverage quality; and cold entree specs. It also reviews drive‑thru and counter service behaviors, uniform and appearance, restroom and dining room cleanliness, exterior upkeep, and BOH areas such as breading tables, thaw cabinets, ice machines, walk‑ins, reach‑ins, fryers, and holding stations. Use it to verify compliance, maintain quality, and identify corrective actions for quick‑service restaurants.

by Nathan Anthony 1224, from the Community

Get

Template

BOH Closing Checklist for Full Service Restaurants

This back of house closing checklist helps full service restaurants complete end of day tasks safely and consistently. Cover breading stations, thaw cabinets, fryers, grills, toasters, cold wells, and holding equipment. Verify labeling, food safety logs, stock for the morning, and thorough cleaning of prep, dish, and floors. Includes manager checks for SAFE daily critical and eRQA, temperature and organization checks, and photo prompts for key areas.

by Valerie Oliver, from the Community

Get

Template

BOH Closing Checklist for Restaurants

Streamline back-of-house closing with this step-by-step checklist designed for restaurant teams. Cover breading and raw chicken handling, grill and fryer shutdown, thaw cabinet cleaning, labeling and date marking, restocking bowls, lids, and packaging, and sanitizing prep, primary, and secondary stations. Verify dish area cleanup, chemical storage, equipment power-off, and store alarm procedures. Use photo prompts to document areas and maintain consistency, safety, and readiness for the next shift.

by Matt Jeffcoat, from the Community

Get

BOH Breading and Thaw Cabinet Temperature Checklist

About author

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