Title Page
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Conducted on
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Shift Runner:
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Team Member
Observations
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How is the TM today? What station are they working on?
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Is the correct uniform being worn by the TM?
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Gloves worn? Hair/Beard nets if needed
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Is there a sanitiser bucket? Correct concentration?
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Is the breading station clean?
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Any evidence of build up you can coach?
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Is there evidence of cross contamination?
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Get TM to bread a product
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Does the TM know the correct COB breading procedure ?
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Is the TMs chicken cleaned to standard
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Is all chilled product hitting temperature? (0-5c)
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Get TM to explain correct apron procedure
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Are the breading barrels clean, labelled?
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All defrost product labelled?
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Is the TM communicating well with MOH/SR?
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Is the EPCS matching hot holds?
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Is the TM aware of what flashing/constant colours mean on product? (EPCS)
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Is the defrost cabinet stored correctly?
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Is the BOH floor free of spillages/rubbish?
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Does the TM know which fire extinguishers to use in different types of fires?
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How does the TM feel that went? Is there anything we can coach?
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TM Signature:
