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Back of House Audit - Pub and Kitchen Checklist

by Tim Heathfield, from the Community

Downloads: 20+
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This BOH audit checklist supports pub and restaurant teams to review front and back of house standards. It covers external areas, FOH operations, staff appearance, PPE, customer areas and toilets, and COVID controls. In the kitchen it checks equipment upkeep, temperature controls, food labelling and storage, cleaning, hot hold, probes and sanitiser, and walk-in hygiene. Bar and cellar sections verify BBF dates, sealing and labelling, glass and ice hygiene, line cleaning, ale conditioning, and equipment maintenance. It also prompts A&I logging, security, recycling, SOP access, and line, wet and food wastage entries.

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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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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.