This SOP audit template helps restaurant teams assess food safety, product quality, and guest experience. Review cooking and hot-holding temperatures for chicken and beef, verify twice-daily temperature logs and FIFO stock rotation, and confirm recipes and portioning are followed. Check fryer timing, clean trays, and overall cleanliness of entrances, dining areas, restrooms, and front line. Evaluate handwashing and glove changes, stocked handwash stations, and availability of an updated allergy guide. Ensure staff wear approved uniforms and greet guests consistently to maintain brand standards.
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