This Deli Best Practice Verification checklist helps retail deli teams assess safety, food handling, and merchandising standards. It covers department safety setup, slicer and knife checks, storage heights, and awareness of critical risks. Food safety items include team presentation, hot food temperature checks, chicken shredding policy, segregation of bacon and cooked products, clean serving utensils, allergen storage, day-dot timing, trace label use, and chiller cleanliness. Retail operations include ABC CAPS customer conversations, gap scans, out-of-code entry, MPL checks, AQ process understanding, loss figures and actions, sales space reviews, and production planner readiness. It also verifies knowledge of cold cooked chicken processes, access to the food project handbook, training to best practice, and display flow across serve-over, hangsell, and cheese bar to ensure fresh, appealing presentation.
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