FTC

• Conducted on

  Date

• Prepared by

• Location
  Address

Preparation kitchen

• Goods In check sheets completed, including weight and temperature checks.

  Yes

  No

  N/A

• FIFO being followed in ingredient fridge? Open product life stickers with correct open life being used?

  Yes

  No

  N/A

• Recipe and how to cards being used and followed?

  Yes

  No

  N/A

• All recipe/how to cards available?

  Yes

  No

  N/A

• Catering: Made according to the grid and how to packing guides?

  Yes

  No

  N/A

• Catering: Is product presentation the same as the recipe card?

  Yes

  No

  N/A

• Are products being checked by the PAM before going to the shop floor or on delivery?

  Yes

  No

  N/A

• Check point (30 minute checks) being carried out?

  Yes

  No

  N/A

• Team hygiene – hair nets and beard snoods being worn correctly

  Yes

  No

  N/A

• How long are ingredients and finished product being stored outside of the fridge?

  Yes

  No

  N/A

• Cold Room organisation. FIFO being followed and shelves well arranged.

  Yes

  No

  N/A

• Bench hygiene: D10 being used between products.

  Yes

  No

  N/A

• Bench hygiene: Work space kept clean and tidy.

  Yes

  No

  N/A

• Raw material quality issues.

  Yes

  No

  N/A

• Spot check on finished product weights – are they within the tolerance stated on the recipe cards?

  Yes

  No

  N/A

• Production time check for 3x products.

• Feedback from Kitchen team.

Display Fridge

• Finished product presentation.

  Yes

  No

  N/A

• Are products packed and display properly?

  Yes

  No

  N/A

• Do 2 day products have correct day labels applied?

  Yes

  No

  N/A

• Are fridges clean and the correct temperature?

  Yes

  No

  N/A

• Stock rotation of 2 day products.

  Yes

  No

  N/A

Ambient Counter

• Are all products available?

  Yes

  No

  N/A

• Bakery items – is the stock being rotated correctly?

  Yes

  No

  N/A

• Quality issues with display counter items.

  Yes

  No

  N/A

• Presentation and cleanliness (glass nor smeary and no sign of old crumbs)

  Yes

  No

  N/A

Hottie Section

• Are Super Eggs being cooked correctly?

  Yes

  No

  N/A

• Toastie machine – only vegetarian items being used in the vegetarian contact grill.

  Yes

  No

  N/A

• Are hot food items being cooked at the correct time according to the how to cards?

  Yes

  No

  N/A

• Product fill (porridge/soups/hot boxes/toppings) carried out according to the how to cards?

  Yes

  No

  N/A

• Temperature checks being carried out

  Yes

  No

  N/A

• Hot Pass PAR levels being followed.

  Yes

  No

  N/A

• Stock rotation in salad fridge.

  Yes

  No

  N/A

• Feedback from Hottie.

Smooth Operator

• Area/equipment hygiene.

  Yes

  No

  N/A

• Product storage.

  Yes

  No

  N/A

• Open products being stored correctly with day labels/in date.

  Yes

  No

  N/A

• Recipe cards being followed.

  Yes

  No

  N/A

• Feedback from Smooth Operator.