Free checklist
Food Case Training Checklist
The checklist (4 items)
Written as observable actions, so two trainers scoring the same shift land in the same place. In CrewSharp this is the Pastry / Food Case station in the Café / Coffee shop starter set, filed under Counter, and every item here is editable.
- 1Followed food-safety handling and glove useCritical
- 2Checked dates and pulled expired itemsCritical
- 3Kept the case clean and well presented
- 4Heated and plated items to standard
Print it, score it on a clipboard, or open it in Sheets. No email required.
What usually goes wrong
Checking dates and pulling expired items is critical and it is the one nobody witnesses. It happens once a day, usually alone, usually when someone is already behind, which is why it needs to be observed deliberately rather than assumed.
The items a good total should not outweigh
- Followed food-safety handling and glove use
- Checked dates and pulled expired items
When to sign someone off
A workable bar for this station: no critical items missed, a score above a line you set for Pastry / Food Case specifically rather than one number for the whole building, and observed on more than one shift with at least one of them busy. Then date it, so it can expire.
That last part is the one people skip. A sign-off with no date cannot be re-checked, which means a year later you have a record that says somebody was ready once.
Other café / coffee shop checklists
The rest of the set, if you are building out the whole floor rather than one position.
Common questions
How often should food case items be checked?
On a fixed schedule tied to opening and to each product's own dating rather than by eye. The failure mode is checking when the case looks questionable, which is well after the point the item should have been pulled.
What should be on a food case checklist?
The 4 items above cover it: followed food-safety handling and glove use, checked dates and pulled expired items, kept the case clean and well presented, and the rest of the list. Keep it in that range. Fewer and a pass proves very little; many more and trainers stop finishing it during a real shift.
Which items should count as critical?
On this station, 2 items are marked critical: followed food-safety handling and glove use; checked dates and pulled expired items. Missing one means not ready, regardless of the total score, because these are the failures that cannot be corrected after the fact.
Scoring it is the part that lasts
Run this Pastry / Food Case checklist on a tablet between rushes and CrewSharp keeps the rest: who is signed off, when it was last checked, and which item your crew misses most.
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