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BOH Chicken Check In 2020

by Ben Smith, from the Community

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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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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.