B.O.H Chicken check in

• Conducted on

  Date

• Prepared by

• Location
  Address

• How are you feeling today?

• Do you know your targets for today?

• Where do you find this information?

• What do you need from us?

Key compliance.

• Are there any signs of cross contamination

  Yes

  No

  N/A

• Coaching given

• Does the TM know the red apron procedure?

  Yes

  No

  N/A

• Coaching given

• Has the chicken been cleaned to standard?

  Yes

  No

  N/A

• Coaching given

• Have all products been breaded to standard?

  Yes

  No

  N/A

• Coaching given

• Has the correct handwash procedure been followed?

  Yes

  No

  N/A

• Coaching given

• Does the TM know what to do of there is no hot water at the 3 step sink?

  Yes

  No

  N/A

• Coaching given

Execution

• Is the TM following the procedure for C.O.T.B, is this to standard

  Yes

  No

  N/A

• Coaching given

• Is the water at the breading table being changed to procedure?

  Yes

  No

  N/A

• Coaching given

• Is the cook bringing no more than 5 bags of C.O.T.B out at one time?

  Yes

  No

  N/A

• Coaching given

OPS

• Is the cook sieving the flour at the correct frequency?

  Yes

  No

  N/A

• Coaching given

• Are they dropping chicken when the fryer reads drop?

  Yes

  No

  N/A

• Coaching given

• Is the cook collecting the product by checking quality and counting out the piece in the chiller into the bucket

  Yes

  No

  N/A

• Coaching given

• Are the fryers being filtered correctly?

  Yes

  No

  N/A

• Coaching given

Guest

• Does the chicken look golden brown, with full coverage?

  Yes

  No

  N/A

• Coaching given.

• Are there any blown drumsticks?

  Yes

  No

  N/A

• Coaching given

• Is the cook prepared for the demand of the day?

  Yes

  No

  N/A

• Coaching given

Closing

• What do you need from us

• What went well?

• How do you feel that weny

Sign off

• Manager name

• Signature

  Sign

• TM name

• Signature

  Sign