Purchasing & Storage

Local, seasonal products evident

Minimal processed foods

Can the Cans: only legumes, tomato products, beets for salad bars, artichoke hearts

NO frozen vegetable blends, squashes, or whole baby carrots

Food properly stored in storage areas (heirarchy)

Food in all storage areas properly covered, labeled, dated with use by date

Temps: walk-ins, reach-ins, dishmachine, food - records indicate proper procedures

General Preparation & Quality Controls

Recipes used consistently and properly

Production notes: filled in, available, correct, used, recorded each meal

Cooks: Temps taken, recorded, corrected

Quantity Control: batch cooked, as close to service as possible, not too much

Back-ups planned: substitutions equal or better quality & popularity

Timing: hot food out at last possible minute

Staff demonstrating basic knife skills: safety; technique, tools & storage

Playbooks: hanging & being used

Line-ups before meal - "talk it, taste it, plan it"

During Meal: food replaced frequently, no dumping, fresh pans after "lulls," stirred often, clean as go

Gloves or tongs in use when handling ready-to-eat foods

Sanitizer buckets *everywhere*: kitchen & dining room

Thawing under refrigeration, not under running water

Food donation plan: only if can't reuse & only what is safe

Composting anything

Specific Preparation

Soups: homemade, proper consistency, proper thickener, proper cuts

Fruits: fresh, seasonal,variety, no rinds, crisp, no bruises / uglies, no stickers, right cuts

Meats: properly cooked, seasoned, sliced

Limited fried foods: mostly roasted, baked, steamed

Hot Sauces: scratch, proper consistency, properly seasoned, as menued, compliments entree

Casseroles: scratch, proper cuts, carefully mixed & seasoned, pans not too full, cheese on last few minutes

Vegetables: proper cuts; seasoning; cooking methods; garnish

Starches: never instant, proper consistency

Breads: scratch/speed scratch, baked day of, served warm, proper size, WW options

Menu & Presentation

Menu WOW and balance - popular + healthful

Main Line: no empty wells/spaces, limited full-sized pans, varying heights, colorful, garnished

Panning: no crusty pans, not overflowing, not “smished”, shingled or neatly stacked

Cold Sauces / Dressings / Vinaigrettes: menu standards followed, scratch made, on the side

Salads: right cuts, crisp, colorful, MG style, seasonal ingredients, creative leftover use, new standards/templates used

Deli Bar: appealing variety, quality meats, thinly sliced, small quantities, paper layered, cool cheeses, condiments & toppings, interesting breads/rolls, WW option

Action / FFY happening

Desserts: homemade , uniformly cut, carefully plattered

Signature Fruit & Yogurt Bars: fresh, frozen & dried fruits, yogurt, homemade granola

Beverages: 100% juices (oj / apple), MG infused waters, proper beverage condiments, good overall variety

Line signage: vegetarian, vegan, lowfat, healthier on menu & individual signs

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.