Food Production QA Site Visit

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Planning Standard

• Menu items sold and either meal counts or customer counts are recorded daily for each meal period in your automated food production system.

  Yes

  No

  N/A

• The production worksheet for the next day(s) production reflects all menu items to be served at each station, recipe numbers, portions to prepare, and forecasted customer count. A production worksheet is in place for each workstation. Made to order/ daily serve stations must have all ingredients captured on a production worksheet. Par levels may be used for these stations. Par levels need to be reviewed weekly and adjusted as appropriate.

  Yes

  No

  N/A

• A production package is created in advance for each workstation that includes: a production worksheet that accurately reflects current for costs of customers, menu items, recipe numbers, portions to prepare, and portion sizes.

  Yes

  No

  N/A

• Recipes for each menu item that match the portions to prepare.<br>

  Yes

  No

  N/A

• Each workstation or appropriate work area of the kitchen has a copy of the menu and recipes.<br>

  Yes

  No

  N/A

Production Standard

• What is the purchasing compliance? Must be 99-100%

  Yes

  No

  N/A

• Production worksheets are visible and utilized in each production area by the staff.

  Yes

  No

  N/A

• An appropriate communicate to each associate or team per- production meeting is conducted with all associates daily.

  Yes

  No

  N/A

• Recipes are used in all production and followed as written. The menu items prepared match the recipes in ingredients and quantiy.<br>1. Recipes for cyle & daily change menu are generated in quantities that match those indicated on the production worksheets.<br>2. The practice of batch cooking is evident.<br>3. Recipes for menu items that are assembled (ex. Sandwich, pizza, burger special) can be generated and followed for a serving size of 1 each.<br>4. Items prepared in "batches" have the recipes generated for the correct "batch" amount.

  Yes

  No

  N/A

• Correct back-of-house small wares and measuring devices are on hand and utilized by associates to execute recipes.<br>

  Yes

  No

  N/A

• Waste bins are utilized in the back of the house and front of the house to capture all per- consumer food waste.

  Yes

  No

  N/A

• Managment observes all waste buckets daily before they are discarded to identify and act on apportunities yo reduce waste.

  Yes

  No

  N/A

• Waste logs are completed.

  Yes

  No

  N/A

• Leftover portions are recorded on production worksheets.

  Yes

  No

  N/A

• Production worksheets and waste logs are reviewed to identify over production opportunities to reduce waste.

  Yes

  No

  N/A

• Enter waste data and leftover portions into the on-line Waste Tracking Website daily.

  Yes

  No

  N/A

• The automated waste tracking system procedures are followed.

  Yes

  No

  N/A

• Compliance to the automated waste tracking process is 100% as measured by the system's monthly compliance report.

  Yes

  No

  N/A

• Leftover portions are recorded on production worksheets.

  Yes

  No

  N/A

• Enter waste data and leftover portions accurately into the on-line Waste Tracking website daily.

  Yes

  No

  N/A

Post analysis standard

• Past production worksheets are kept on file for a year or are on file, starting from the date of standards implementation. Production worksheets reflect changes in meal forecasting, menu and production quantities based upon post analysis and portions served.<br><br>Results are tracked completely and accurately on the food production worksheets.<br><br>Results from the completed food production worksheets are entered into the Automated Food Production System.<br>

  Yes

  No

  N/A