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MOH Chicken Check-In 2020

by Ben Smith, from the Community

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This MOH Chicken Check-In 2020 checklist helps shift runners coach quick-service restaurant team members on safe, consistent kitchen operations. Topics include uniforms and PPE, fryer procedures and timing, EPCS use and waste, hold times, FIFO and labeling, handwashing, FOH and BOH communication, temperature control for fresh items, preventing cross contamination, cleaning and sanitizer setup, freezer stock checks, and final sign-off with coaching notes.

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With SafetyCulture you can

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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Community

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.