This back of house chicken check in checklist helps restaurant shift runners coach team members on safe, consistent prep. It covers uniform and hygiene, sanitizer bucket concentration, breading station cleanliness, correct COB breading procedure, and chicken quality. Verify chilled product is within 0 to 5 C, apron use, labeling of breading barrels and defrosted product, proper defrost storage, and floor safety. Cross contamination controls, EPCS to hot hold alignment, color indicators, communication with MOH and SR, basic fire extinguisher knowledge, observations, and team member signature are included.
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