Use this 9am Back-of-House MBWA checklist to set your shop up for success before production. Managers and chefs can verify that cleaning was completed, food safety and temperature checks are done, labeling and FIFO are correct, and production plans, deployment, and equipment are in place. Check team hygiene and uniform, handwashing, cleanliness, and ‘clean as you go’. Assess product quality, portioning, and line checks against recipe cards. Review storage, fridges, freezers, toilets, staff areas, corridors, and office to ensure a safe, tidy, compliant BOH.
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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.