This CFA breakfast walk-thru checklist supports quick-service restaurant teams in maintaining food safety and readiness at opening. Verify hot and cold holding temperatures for eggs, cheese, yogurt, and fruit cups; confirm sanitizer concentrations meet 150–400 ppm; and check prep areas for proper labeling and cleanliness of tools like the lettuce chopper, tomato slicer, and spinner. Review produce wash, walk-in and freezer temperatures, labeling/date practices, and safe storage segregation. Inspect drive-thru lanes for sanitizer wipes and ice machine hygiene, ensure breading table temperatures and labeling are correct, and confirm dumpster lids are closed and the area is clean.
With SafetyCulture you can
Digitize team workflows
Turn your workflows into digital templates or checklists so your team can conduct inspections efficiently and access them from any device.
Reduce manual errors
Help your team complete tasks more accurately with digital templates that minimize errors from manual processes.
Create and share inspection reports
Generate inspection reports and share them with your team and stakeholders to keep everyone informed.
About author
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.