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P3 2017 BOH Checklist

by Lee Utting, from the Community

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Description

This document presents a detailed back of house (BOH) checklist designed for food service establishments to maintain safety, quality, and operational standards. It covers critical areas including food safety compliance, kitchen equipment maintenance, bar operations, cellar management, and general housekeeping. The checklist addresses key aspects such as temperature controls, cleaning protocols, stock rotation, staff compliance, and safety measures. It ensures establishments meet regulatory requirements while maintaining high operational standards. The document includes sections for people management, kitchen equipment maintenance, general kitchen operations, bar area protocols, cellar management, and back of house maintenance. Each section contains specific checkpoints to verify compliance with standard operating procedures (SOPs) and industry best practices.

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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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P3 2017 BOH Checklist

Description

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