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CFC Crispy Fried Chicken HACCP Checklist

by Britney Bugeja, from the Community

This CFC Crispy Fried Chicken checklist supports food service teams in auditing HACCP and daily kitchen standards. Sections cover documentation and records including allergen matrix and oil log sheets, staff ID and food handling licenses, pest control reporting, canopy and grease trap maintenance, general hygiene and cleaning, handwashing facilities, equipment temperatures, fridge and freezer seals and organization with product covering and day dots, egg storage, waste bin management, facility condition of floors, walls, and ceilings, fire equipment availability and servicing, first aid kit contents, insect control devices, air conditioning, and toilet cleanliness. Includes nonconformity capture for follow up.

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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.

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CFC Crispy Fried Chicken HACCP Checklist

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