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Spot Checks - Chicken Checks

by Jolon Falcao, from the Community

Downloads: 10+
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Use this Spot Checks - Chicken Checks checklist to assess food safety and guest service in quick service restaurants. Cover key compliance, handwashing and uniform standards, pest awareness, hot hold times, correct packaging and allergen handling. Review FOH and cashier behavior, order accuracy, and condiments. In MOH and BOH, verify bun toasting, build accuracy, FIFO, fryer skimming, fries hold time, sides prep, PPE use, raw temps 1 to 4 C, filtration, and overall product quality.

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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.