Use this morning operations checklist for Oman-based quick-service restaurants to verify critical controls and readiness. Sections cover chiller, freezer, and make line temperatures; cook-out checks; dough management with par-cooked bases and dough ball weights; hygiene and uniform compliance; handwash stations; rapid cooling; supplier receiving; product prep charts and shelf-life; screen cleaning by size; merchandising of drinks and ice cream; cleaning tools and oven/canopy sanitation; calibrated thermometers; and stock awareness including stocktake and wastage management.
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