Title Page
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Conducted on
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Team Member:
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Shift Runner:
Observation
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Correct Hand Washing Procedure
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When should gloves be changed?
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What must be worn at all times?
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How long should product be held on the chute?
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Ask TM to pull disabled alarm and reset.
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Ask TM to explain types of Fire Extinguishers in store.
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Ask TM to check side dates on FOH
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Explain FIFO management
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What are the hold times for Beans/Gravy/Rice?
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Is the DT window shut?
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Ask TM to explain ice dump procedure including when it should be sanitised
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Is the Krushem Machine clean?
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Ask TM the 4 types of cloth and where they should be used
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What is the contingency for cloths?
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What does PPE mean? What are the 4 types of PPE
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When should PPE be worn? And where
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How often should the kiosks be cleaned?
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Name the 2 chemicals we use and why we use them, eg D10 is food safe etc
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How do you waste product from chute?
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What should you do if there is an issue with food product quality
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You find an out of date coleslaw, what next?
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Get TM to show you finger guards
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Get TM to explain how to store chemicals
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Name 3 level 1 deviations on ROCC
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Name 3 Level 3 deviations on ROCC
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Explain procedure regarding a spillage in lobby
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Get TM to explain back door policy.
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When should toilets be checked?
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What level deviation is ice scoop found in the ice dump on ROCC?
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How do you set up the sanitiser buckets
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Why is it important to provide guests with accurate allergen information
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What should you do if you think someone is having an allergic reaction.
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How do you feel that went and is there anything you’d like from the SR in the next 4 weeks.
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Can we meet again in 4 weeks time?
