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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Prepared by
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Location
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Personnel
Quality and Safety Standards
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Understands what areas are Potentially Hazardous and what areas are Ready to Eat Surfaces
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Team member is familiar with the Ansul fire prevention system and knows what extinguishers to use in case of fire
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Is wearing clear food service gloves and washes hands and changes them gloves between tasks
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Understands how to use food timers
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Knows how to change sanitize water and keeps their area clean and sanitized throughout service
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Knows where to get and how to use the Atkins thermometer
The cooking process
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Is knowledgeable on how the Kansan system works
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Understands how to drop chicken:<br>1. Submerging, lifting 4 inches, and then redropping into oil<br>2. (If nuggets) Stir nuggets for 8 seconds to separate <br>3. Close lid and tighten wheel lock until red knob is forward<br>4. Push the appropriate button for cook time
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Is able to correctly pick up chicken:<br>1. Picks up chicken using the two-handed method<br>2. Allows oil to drain for a few seconds<br>3. Places the correct kanban in the dump station and dumps chicken <br>4. Hits the correct timer after placing chicken in the correct spot (ensure FIFO method is being used)
Boxing nuggets, strips, and minis (if applicable)
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Matches the right box to the number of nuggets/strips/minis they're making
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Boxes all product to the right number and weight<br>4 ct nugget: 2.2-2.4 1 ct strip: 1.8-2.4<br>6 ct nugget: 3.2-3.5. 2 ct strip: 3.5-4.6<br>8 ct nugget: 4.2-4.6. 3 ct strip: <br>12 ct nugget: 4 ct strip:<br>* Make sure a nugget is added to achieve the proper weight when needed
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Knows where to find the scale and recalibrates at least once a shift
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Adheres to the Lean Chicken Entree (LCE) system when filling chutes
