FS Food Service Audit 2014

• FreshStop Food Service Audit

• Riaan Jordaan

• Conducted on

  Date

• Client / Site

• Manager / Retailer Present

• Kitchen Staff Present

Food Service

• Menu Items: All Items Available

• Menu Items: Observed items meet required quality standard

• Hot Foods Display?

  Yes

  No

  N/A

• Acceptable variety of product

• Observed items meet required quality standard

• Pie Display?

  Yes

  No

  N/A

• Acceptable variety of product

• Observed items meet required quality standard

• Pizza Display?

  Yes

  No

  N/A

• Acceptable variety of product

• Observed items meet required quality standard

• Chilled Display?

  Yes

  No

  N/A

• Acceptable variety of product

• Observed items meet required quality standard

• Grab-And-Go Display?

  Yes

  No

  N/A

• Acceptable variety of product

• Observed items meet required quality standard

• Price & Ticketing in place

• Front of house display - Counters clean and in good state of repair?

• Packaging, Cutlery, Serviettes & Condiments Available?

• Section Comments:

• Section Media:

  Media

Bakery

• Ambient Display?

  Yes

  No

  N/A

• Acceptable variety of product

• Observed items meet required quality standard

• Chilled Display?

  Yes

  No

  N/A

• Acceptable variety of product

• Observed items meet required quality standard

• Pre-Packed Display?

  Yes

  No

  N/A

• Acceptable variety of product

• Observed items meet required quality standard

• Bread Display?

  Yes

  No

  N/A

• Acceptable variety of product

• Observed items meet required quality standard

• Price & Ticketing in place

• Front of house display - Counters clean and in good state of repair?

• Packaging, Cutlery, Serviettes & Condiments Available?

• Section Comments:

• Section Media:

  Media

Customer Service

• Do the staff greet customers in a friendly and helpful manner?

• Are serving staff dressed in Fresh Stop Uniform with name badges?

• Is the service fast and efficient?

• Do staff have a sufficient level of product knowledge? (give examples)

• Are the customer toilets in good condition (with hot & cold water and hand soap and drying facilities)?

• Section Comments:

• Section Media:

  Media

Personal Hygiene

• Are the staff all wearing protective clothing? (aprons, hairnets and gloves)<br>

  Fully Compliant

  Not Fully Compliant

  Not Compliant

• Do all staff understand the correct hand washing procedure (washing / sanitizing)

  Fully Compliant

  Not Fully Compliant

  Not Compliant

• Regular hand washing observed (as per Food Safety standards)

  Fully Compliant

  Not Fully Compliant

  Not Compliant

• No evidence of jewellery or nail polish

  Fully Compliant

  Not Fully Compliant

  Not Compliant

• Section Notes

• Section Media

  Media

Kitchen Standards

• Floors: In good repair with evidence of regular cleaning

  Fully Compliant

  Not Fully Compliant

  Not Compliant

• Walls: In good repair with evidence of regular cleaning

  Fully Compliant

  Not Fully Compliant

  Not Compliant

• Ceilings: In good repair with evidence of regular cleaning

  Fully Compliant

  Not Fully Compliant

  Not Compliant

• Extractor / Canopies: In good repair with evidence of regular cleaning

  Fully Compliant

  Not Fully Compliant

  Not Compliant

• All Utensils and containers in a good state of repair

  Fully Compliant

  Not Fully Compliant

  Not Compliant

• All Equipment In Working Order: Report any issues

  YES

  Some Issues

  Non-Compliant

• Add media

  Media

• Soap / Sanitizers available in Hand Wash Basin

  YES

  Some Issues

  Non-Compliant

• Add media

  Media

• All cleaning materials meet required SABS Food Grade standards (1828)

  YES

  Some Issues

  Non-Compliant

• Add media

  Media

• All chilled raw ingredients labelled with packed date

  YES

  Some Issues

  Non-Compliant

• Add media

  Media

• Clean as you go practises observed?

  YES

  Some Issues

  Non-Compliant

Temperature Controls

• Receiving Policy in place?

  YES

  NO

• Temperature Log Sheets in place?

  YES

  NO

• Pie Warmer Water Sump Full?

  YES

  NO

Unit and Food Core Temperatures

Pie Unit => 65 Degrees Celsius

• Unit Temp

  Pass

  >2deg

  Fail

  N/A

Hot Foods / Bain Marie => 65 Degrees Celsius

• Unit Temp

  Pass

  >2deg

  Fail

  N/A

• Food Core Temp

  Pass

  >2deg

  Fail

  N/A

Chilled Unit =< 7 Degrees Celsius

• Unit Temp

  Pass

  >2deg

  Fail

  N/A

• Food Core Temp

  Pass

  >2deg

  Fail

  N/A

Pizza Unit =< 7 Degrees Celsius

• Unit Temp

  Pass

  >2deg

  Fail

  N/A

• Food Core Temp

  Pass

  >2deg

  Fail

  N/A

Ambient Unit 16 - 24 Degrees Celsius

• Unit Temp

  Pass

  >2deg

  Fail

  N/A

• Food Core Temp

  Pass

  >2deg

  Fail

  N/A

Store Temperature 16 - 24 Degrees Celsius

• Ambient Temp

  Pass

  >2deg

  Fail

  N/A

• Manufactured Items: Are all items produced on site part of the official Fresh Stop Menu: Auditor to check against list

  Compliant

  Non-Compliant

• Add media

  Media

• Manufactured Items: Are all Non-Fresh Stop Menu Items supported by a list of Ingredients and Allergens. List Items

  Compliant

  Non-Compliant

• Add media

  Media

• Manufactured Items: Are all items produced on site part of the official Fresh Stop Menu: Auditor to check against list

  Compliant

  Non-Compliant

• Add media

  Media

• Bought In Items (sold labelled and in original packaging in Food Service / Bakery): are all items correctly labelled as per the regulations. List Items that do not comply

  Compliant

  Non-Compliant

• Add media

  Media

• Add media

  Media

• Add media

  Media

• Add media

  Media

• Add media

  Media

• Add media

  Media