Checklist integral para restaurantes BK que cubre factores críticos de operación, incluyendo procedimientos de elaboración de sándwiches, control de temperaturas de equipos y cocción, rotulado y fechas de vencimiento, prevención de contaminación, uso y rotulado de químicos, lavado de manos, y manejo de productos. Incluye secciones de gerencia y administración con uso de herramientas como Zenput, Qualtrics y BKU, certificados ServSafe, horarios y facturación. También verifica limpieza de cocina, freezers y coolers, baños y exterior, higiene personal y uniforme del equipo, y estándares de atención al cliente.
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