Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Phil Greensted AKM
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Location
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Is there a segregated area within the business for production of gluten free foods?<br>
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Have all team members been trained in the production of gluten free foods?<br>
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Have all team members got a completed allergens safety sign of/validation sheet in there team file?<br>
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Is there a clear understanding of cross contamination avoidance in the kitchen?<br>Grill mapping posters?<br>Hand washing posters?<br>Segregated areas posters?<br>Two stage cleaning posters?<br>
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Can the process behind ordering of gluten free foods be explained by team member?<br>Process from order to delivery<br>
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Can the team demonstrate a clear understanding of the 14 main allergens?
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Can the team demonstrate the process for a guest with an allergy?
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Can the kitchen team explain the process from receiving an order with an allergy?
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We’re the chefs able to demonstrate the correct safe process, was this observed?
