ROCC 3.0 is a comprehensive restaurant operations and compliance checklist designed to assess guest areas, exterior cleanliness, product quality, and back-of-house standards. It covers food safety and hygiene practices such as handwashing, illness controls, temperature management for TCS foods, calibration, hot and cold holding, cooking, thawing, and cooling. The checklist verifies labeling, shelf-life, contamination prevention, sanitation, equipment condition, and facility maintenance, including lighting, drainage, water sources, and pest control. Operational basics include approved ingredients and equipment, training records, health inspection follow-ups, and proper chemical handling. Growth drivers evaluate forecasting, scheduling, KDS, kiosks, delivery management, drive-thru timing, and overall readiness, ensuring a consistent, safe, and efficient guest experience.
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