Production Area Pre-Shift Checklist

To use: Please Check Completed by Area Manager: Date: __________

❑❑❑❑ First box for Opening/Morning shifts Morning Manager: ___________ Time: __________

❑❑❑❑ Second box for Mid shifts Midshift Manager: ___________ Time: __________

❑❑❑❑ Third box for Closing/Night shifts Night Manager: ___________ Time: __________

❑❑❑❑ Fourth box for Midnight shifts Midnight Manager:___________ Time: __________

People

❑❑❑❑ Read Managers communication log ❑❑❑❑ Communicate primary and secondary responsibilities to
production team
❑❑❑❑ Review Sales Projections
❑❑❑❑ Check employee health, appearance and handwashing
❑❑❑❑ From crew schedule sheet, determine production area staffing needs
procedures
and break times based on sales projection
❑❑❑❑ Ensure the whole team is aware of current promotion
❑❑❑❑ Determine positioning and discuss with shift manager

What do I want to achieve at the end of the shift?

A Profitable Shift
Objective / Actual Objective / Actual Objective / Actual Objective / Actual

❑ KVS time _______ _______ ❑ KVS time _______ _______ ❑ KVS time ________ ________ ❑ KVS time ________ ________

❑ KRW _______ _______ ❑ RW _______ _______ ❑ RW ________ ________ ❑ RW ________ ________

❑ CW _______ _______ ❑ CW _______ _______ ❑ CW ________ ________ ❑ CW ________ ________

❑ Labor _______ _______ ❑ Labor _______ _______ ❑ Labor ________ ________ ❑ Labor ________ ________

❑ GCPMH _______ _______ ❑ GCPMH _______ _______ ❑ GCPMH ________ ________ ❑ GCPMH ________ ________

❑ Others _______ _______ ❑ Others _______ _______ ❑ Others ________ ________ ❑ Other ________ ________

EQUIPMENT (Check cleanliness and operation) PRODUCT (Check quantity and quality)

BREAKFAST REGULAR BREAKFAST MENU REGULAR MENU

❑❑❑❑ Fryers: Oil level and condition of
hash brown vat; Filters clean, oil
containers, tongs; temperature,
setting
❑❑❑❑ Grills: Clean, sanitized and set-
up; Scrapers and spatulas
sharpened; Filters, release
sheets, platens of clam shell
grill, flat grills clean, no carbon
build-up; grill tool organizer
available with grill squeegee
❑❑❑❑ UHC and chicken holding
cabinets - clean; temperature,
setting; cabinet level chart
posted and current; trays clean
and sanitized
❑❑❑❑ Toaster - Bun trays and
spatulas clean and not warped;
temperature, setting
❑❑❑❑ Computers and timers
Grill, fryers and toasters
timers properly set
❑❑❑❑ Fry vats -Oil level and
condition: Pie, filet, chicken,
McNuggets vat; Filters, fry
scoop, tongs and oil container
clean, temperature, setting
❑❑❑❑ Grill - Clean, sanitized and
set- up; Scrapers and
spatulas sharpened; Filters,
release sheets, platens of
clam shell grill, flat grills
clean, no carbon build-
up; grill tool organizer
available with grill
squeegee
❑❑❑❑ UHC and chicken holding
cabinets - clean;
temperature, setting; cabinet
level chart posted and
current; trays clean and
sanitized
❑❑❑❑ Toasters- compression and
caramelization; bun boards,
spatula and trays;
temperature, setting
❑❑❑❑ Computers and timers
Grills, fryers and toasters
timers properly set
❑❑❑❑ Prep table - Cheese slices,
sauces, beakfast bases
and lids; tray liners,
assembly utensils
❑❑❑❑ Meat freezers and grill
Sausage, bacon,
melted dairy blend,
eggs, hotcake batter
❑❑❑❑ Buns and Muffins
Buns, Muffins,
Pandesal; tray liners
❑❑❑❑ Beverage system
Syrup, CO2, cups and lids
❑❑❑❑ Refrigerators and
freezers - Use-thru dates,
rotation and neatness;
monitor levels of
hotcake batter, thawed
bacon closely
❑❑❑❑ Dry stock - Product quality,
Use thru dates, rotation,
neatness and organization
(spot- check only)
❑❑❑❑ Prep table - Mustard,
ketchup, sauces,
reconstituted onions, lettuce,
pickles, cheese slices,
seasoning mix, buns,
Noodles., meat sauce,
fried chicken, bases
and lids; sandwich
wrappers/boxes, tray
liners, utensils
❑❑❑❑ FPCN station – Filet, pies
chicken portions,
McNuggets, sauces
Seasoning, cheese
slices, pie cartons,
sandwich boxes;
cabinet charts
posted and current
❑❑❑❑ Meat freezers and grill
10:1, 4:1, Burger McDo
meats; seasonings
❑❑❑❑ Buns and Muffins
Regulars, Quarters and
Big Mac Buns; tray liners
❑❑❑❑ Beverage system
Syrup, CO2, cups/lids

Production Pre-shift Checklist 1 of 3

June 2009, fjb
❑❑❑❑ Dispensers - Hotcake and
sauce dispensers calibrated
❑❑❑❑ Refrigerators and freezers
temperature, setting
❑❑❑❑ Q-ing oven/ Marinators
temperatures, water levels,
humidity and timer setting
cabinet level chart posted and
current
❑❑❑❑ Grill printer - Working and
paper stocked
❑❑❑❑ KVS - Working
❑❑❑❑ _____________
❑❑❑❑ Dispensers - Mustard,
Ketchup and sauce
dispensers calibrated,sauce
guns condition
 ❑❑❑❑ Refrigerators and
freezers - temperature,
setting
❑❑❑❑ Q-ing oven/
Marinators/Rice steamer-
temperatures, water levels,
humidity and timer setting
cabinet level chart posted and
current
❑❑❑❑ Grill printer - Working and
paper stocked
❑❑❑❑ KVS - Working
❑❑❑❑ Transfer bin/ HLZ –
Packaging stored; time tents
and bin level charts used and
current
❑❑❑❑ Finished product quality
Taste check all products;
monitor holding time

❑❑❑❑ Transfer bin/ HLZ -
❑❑❑❑ Refrigerators and
freezers
se-thru dates,
rotation and neatness;
monitor levels of
thawed meat sauce
and chicken cuts
❑❑❑❑ Dry stock
Product quality, Use
thru dates, rotation,
neatness and
organization (spot-
check only)
packaging stored;
ime tents and bin
level charts used and
current

❑❑❑❑ _____________ ❑❑❑❑ Finished product quality

aste check all products;
monitor holding time

CLEAN, SANITARY CONDITIONS: (Check each item)

❑❑❑❑ Verify completion Food Safety Daily Checklist ❑❑❑❑ 3-compartment sink set-up for use

❑❑❑❑ Hand sinks stocked with AMH and paper towels/hand dryer ❑❑❑❑ Walls, ceiling and baseboards clean

❑❑❑❑ Clean, sanitized towels and grill cloths, and buckets for clean ❑❑❑❑ Waste receptacles properly positioned

and dirty towels available and in place ❑❑❑❑ Backroom, sink, and stock areas organized 

TO DO LIST
Opening/Morning Manager:

Midshift Manager:

Closing/Night Manager:

Production Pre-shift Checklist 2 of 3

June 2009, fjb
Midnight Manager:

Production Pre-shift Checklist 3 of 3

June 2009, fjb