FSQP

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Sales & Budget

• Food Sales (site total)

  Over Budget

  Below Budget

• Previous Week Average spend vs Grade Avg - Food

  Above

  Below

• Previous Week Conversion Rate vs Grade Avg - Food

  Above

  Below

• Previous Week Average spend vs Grade - Beverage

  Above

  Below

• Previous Week Conversion Rate vs Grade - Beverage

  Above

  Below

• Hot Beverage Sales

  Over Budget

  Below Budget

• Bakery Sales

  Over Budget

  Below Budget

• Top Sellers

• Cold Deli Sales

  Over Budget

  Below Budget

• Top Sellers

• Hot Deli Sales

  Over Budget

  Below Budget

  N/A

• Top Sellers

• Grill N Fill

  Over Budget

  Below Budget

  N/A

• Is the Food Manager familiar with sales results, budgets & Top sellers?

  Yes

  No

  N/A

• Discuss sales information daily / weekly.
  Create action plan to meet targeted sales.

Margin & Yield

• Is the budgeted food margin achieved (most recent figure) ?

  Yes

  No

• Create action plan highlighting areas of concern.
  (Portion control, Waste recording & control, Product registration, etc)

• Is coffee yield at an acceptable level? (most recent figures)

• Regular coffee counts shall be taken & compared to sales information from Dashboard.
  Ensure correct question is asked at the till (Latte or Cappuccino?)
  

• Take Weekly coffee counts & compare to sales information from Dashboard. Send result to Area Mgr weekly.
  Ensure correct question is asked at the till (Latte or Cappuccino?)
  Minimise or eliminate staff consumption (Offer alternative option)
  Record accurate & exact information on monthly stock count.

• Track sales of key products & compare to stock movement.
  Investigate discrepancies.

• Chicken Fillet

• Chicken Stick

• Small Sausage Roll

Displays

• Menu boards are available, displaying correct products & pricing information in accordance with Applegreen standards

  Yes

  No

  N/A

Coffee Offer

• Coffee Cart -
  Ensure Coffee Cart is set up & maintained to a high standard

• Coffee Cart # 1 - Machine & Location

• Coffee / tea price list & current marketing offer is available with appropriate Applegreen signage

  Yes

  No

  N/A

• Coffee cart is cleaned regularly.<br>( Coffee bin emptied, milk checked, area wiped & refilled)

  Yes

  No

  N/A

• Top, inside & under the coffee machine is cleaned, hopper regularly removed & cleaned.<br>(No visible stain on the hopper, frother, etc.)

  Yes

  No

  N/A

• Hopper is filled with beans according to business levels.

  Yes

  No

  N/A

• Condiments and napkins are available & well stocked.

  Yes

  No

  N/A

• Condiments unit is deep cleaned regularly.<br>(No loose sugar, tea leaves, broken stirrers)

  Yes

  No

  N/A

• Take away cups, lids & condiments available at all times & not stacked too high.

  Yes

  No

  N/A

• Bakery products are displayed appropriate to time of day.

  Yes

  No

  N/A

• Only coffee / food related signage is displayed on coffee cart.

  Yes

  No

  N/A

• Coffee machine is fully cleaned minimum once a day.<br>Ensure all chemicals / cleaning supplies are available.<br>Staff responsible for this task have appropriate training.<br>

  Yes

  No

  N/A

• Is there a second Coffee Machine on site?

  Yes

  No

  N/A

• Coffee Cart # 2 - Machine & Location

• Coffee / tea price list & current marketing offer is available with appropriate Applegreen signage

  Yes

  No

  N/A

• Coffee cart is cleaned regularly.<br>( Coffee bin emptied, milk checked, area wiped & refilled)

  Yes

  No

  N/A

• Top, inside & under the coffee machine is cleaned, hopper regularly removed & cleaned.<br>(No visible stain on the hopper, frother, etc.)

  Yes

  No

  N/A

• Hopper is filled with beans according to business levels.

  Yes

  No

  N/A

• Condiments and napkins are available & well stocked.

  Yes

  No

  N/A

• Condiments unit is deep cleaned regularly.<br>(No loose sugar, tea leaves, broken stirrers)

  Yes

  No

  N/A

• Take away cups, lids & condiments available at all times & not stacked too high.

  Yes

  No

  N/A

• Bakery products are displayed appropriate to time of day.

  Yes

  No

  N/A

• Only coffee / food related signage is displayed on coffee cart.

  Yes

  No

  N/A

• Coffee machine is fully cleaned minimum once a day.<br>Ensure all chemicals / cleaning supplies are available.<br>Staff responsible for this task have appropriate training.<br>

  Yes

  No

  N/A

• Is there a Barista offer on site?

  Yes

  No

  N/A

• Barista Machine type

• Coffee / Tea prices is available with appropriate Applegreen signage

  Yes

  No

  N/A

• Barista counter is cleaned regularly

  Yes

  No

  N/A

• Appropriate Crockery & cutlery available

  Yes

  No

  N/A

• Take away cups, lids & condiments available at all times.

  Yes

  No

  N/A

• Flavoured syrups are available, displayed well & offered to customers.

  Yes

  No

  N/A

• Barista machine & grinder is fully cleaned minimum once a day.<br>Ensure all chemicals / cleaning supplies are available.<br>Staff responsible for this task have appropriate training.<br>

  Yes

  No

  N/A

Bakery Display

• Good variety of products are available - Appropriate to time of day<br>(Top sellers available?)

  Yes

  No

  N/A

• Neatly arranged & clean Bakery display. (baskets clean, fresh paper used, crumbs wiped off)

  Yes

  No

  N/A

• Bakery is baked as per recipe, size and quality is up to standards.

  Yes

  No

  N/A

• Display well stocked, not mixed with other offers.

  Yes

  No

  N/A

• Current signage and marketing offer is displayed.

  Yes

  No

  N/A

• Bags, napkins, serving tongs, jam / butter is available.

  Yes

  No

  N/A

Pre-packed Sandwich Fridge

• Good variety of sandwiches are available.<br>Top sellers available.

  Yes

  No

  N/A

• Display well stocked.

  Yes

  No

  N/A

• Meal Deal signage and current marketing offer is displayed.<br>SELs, price labels, shelf talkers are in place.

  Yes

  No

  N/A

• Fridge is used as a food offer, other products are not placed in fridge.

  Yes

  No

  N/A

Cold Counter

• Good selection of vegetables, meats & cheese are available

  Yes

  No

  N/A

• Quality of products

  Good

  Poor

• Vegetables are crisp & firm, not discoloured, limp or have a bad odour

• Sliced meats and Cheese are fresh, not discoloured or dried out.

• Tuna Mayo, Egg Mayo, etc is looking fresh, not separated, discoloured or dried out.

• Product Safety

  Good

  Poor

• All cold products are kept between 0C to 5C. Spot check & record high risk product temperatures.

• Dates of al perishable products are within required shelf life.

• All open & prepped cold products are labelled according to Use by Date chart.

• All perishable products are rotated according to First In First Out (FIFO)

• Variety of bread carriers available

  Select Demi Brown Demi Wrap Flatbread Soft Roll Bap Multicereal Petit Pain

  • Demi
  • Brown Demi
  • Wrap
  • Flatbread
  • Soft Roll
  • Bap
  • Multicereal
  • Petit Pain

• Pre-made Paninis, Wraps, Flatbreads are available & presented in an appetising manner.

  Yes

  No

  N/A

• Appropriate signage is displayed, only current marketing offers are used.

  Yes

  No

  N/A

Hot Counter

• Good variety of products are available according to time of day. Top sellers available.

  Select Chick Fillet Chick Stick Potato Products Breakfast items Sausage Roll Jambon Potato Dog Savoury Slice Pie Dinner / Lasagne Empanada/ Pastie

  • Chick Fillet
  • Chick Stick
  • Potato Products
  • Breakfast items
  • Sausage Roll
  • Jambon
  • Potato Dog
  • Savoury Slice
  • Pie
  • Dinner / Lasagne
  • Empanada/ Pastie

• Quality of products

  Good

  Poor

• All products are cooked according to instructions & reached core temperature of 75C

• 'Cook little and often' principle is used, cook outs are recorded throughout the day.

• Products are looking appetising, not discoloured or dried out

• Safety of products

  Good

  Poor

• Products in the Hot Holding unit are kept above 63C Spot check & record lowest temperatures.

• Products are not held for more then 2 hours in the Hot Hold unit.

• Display well stocked.

  Yes

  No

  N/A

• Hot strip signage and current marketing offer is displayed

  Yes

  No

  N/A

• Area in front & on top of Hot / Cold counter is used for Food related items.<br>(Fruits, Crisp, etc)

  Yes

  No

  N/A

Heat to Eat

• Is there a Heat to Eat display?

  Yes

  No

  N/A

• Good selection of savoury products, pies, paninis, etc are available

  Yes

  No

  N/A

• Quality of products

  Good

  Poor

• Products on display are cooked & cooled according to instructions

  Yes

  No

  N/A

• Products look appetising, finished to a good standard.

  Yes

  No

  N/A

• Product Safety

  Good

  Poor

• All H2E products are kept between 0C to 5C.<br>Spot check & record high risk product temperatures.

  Yes

  No

  N/A

• Dates of all perishable products are within required shelf life.

  Yes

  No

  N/A

• All cooled savoury products are labelled according to Use by Date chart.<br>Cooking, Cooling and Traceability is filled out in HACCP book.

  Yes

  No

  N/A

• All products are rotated according to FIFO.

  Yes

  No

  N/A

Grill N Fill / Smoothie Bar

• Is there a Grill N Fill Area?

  Yes

  No

  N/A

• Is Grill offer / Menu Up to Date?

  Yes

  No

  N/A

• If GNF is not available, can other offer be used in place?

• Is there a Smoothie Area?

  Yes

  No

  N/A

• Is Smoothie offer / Menu Up to Date?

  Yes

  No

  N/A

• If smoothie is not available, can other offer be used in place?

Customer Service

• Are staff wearing full Deli/Cafe uniform?<br>Approved shirt, apron, name badge, hairnet, cap/hat?<br>Black, closed toe shoe and black trousers are worn?

  Yes

  No

  N/A

• Staff do not eat, drink, chew gum behind the counter.

  Yes

  No

• Staff do not wear heavy make up, nail polish or false nails, hanging or over-sized earrings.<br>

  Yes

  No

• There is always a deli/cafe staff behind the counter.

  Yes

  No

• All Customers are acknowledged while queuing.<br>

  Yes

  No

• All Customers are greeted when having their order taken.<br>('Yes?' 'Next' or ' You OK?' are not greetings)<br>Staff smiles and uses appropriate eye contact with the customer.

  Yes

  No

• Staff are doing everything they can to give efficient customer service.

  Yes

  No

• Staff apologise for any mistake made and are aware of customer complaint handling process.

  Yes

  No

• At least one upselling question is asked from the customer during every transaction.

  Yes

  No

• Is appropriate question asked at the till when a Hot Beverage is purchased?

  Yes

  No

• Is Food Safety System available at store?

  Yes

  No

• Is Flow Chart & Hazard Analysis current & displayed?

  Yes

  No

• Are HACCP cards displayed & food areas correctly designated?

  Yes

  No

• Does the site have completed Food Safety Records for at least 3 months?

  Yes

  No

• Is Food Registration available on site?

  Yes

  No

• Had previous Health & Safety audits/checks been reviewed & all actions completed.<br>(EHO visit, Sandra's quality audit, FSQP)

  Yes

  No

• Has all Food staff received Basic Food Safety training?

  Yes

  No

• Staff knows required temperatures of storing/cooking/holding food.

  Yes

  No

• Staff can demonstrate correct use of temperature probe.<br>(Sanitise before & after each use with wipe)

  Yes

  No

• Do all employees understand their responsibilities and legal obligations in relation to Food Handling?<br>(Illness, Food Handling, Food poisoning, Complaints)

  Yes

  No

• All staff in the food area has completed the HACCP course (online or in class)

  Yes

  No

• HACCP certificates available for all Food staff with completed training.<br>

  Yes

  No

• All temperature probes are up to date with calibration & certificates can be viewed on site.

  Yes

  No

• HACCP book is correctly & thoroughly filled out.

  Yes

  No

• HACCP book is reviewed & signed by Mgr regularly.

  Yes

  No

• Staff trained to proper use of chemicals.

  Yes

  No

• Current chemical MSDS sheets are available on site.<br>

  Yes

  No

• All spray bottles are properly labelled.

  Yes

  No

• Correct chemical dispensing system is available & staff is aware of diluting ratios.<br>(Wall mounted unit or pelican pump)

  Yes

  No

• Cleaning schedule is available & records can be viewed.

  Yes

  No

• Only approved chemicals are used on site

  Yes

  No

• Chemicals are stored separately from all food items.

  Yes

  No

Store Actions

• High Priority

• All other Actions

• Signature of Manager / Person in charge. All items on this audit have been discussed.

  Sign

• Completed by

  Sign