Monthly Food Audit - GHL

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location

Starter

• Dish name:

• Visual Specification

  1/3

  2/3

  3/3

• Quality of Ingredients

  1/3

  2/3

  3/3

• Flavour

  1/3

  2/3

  3/3

• Dish & Plate Temperature

  1/3

  2/3

  3/3

Main

• Dish Name

• Visual Specification

  1/3

  2/3

  3/3

• Quality of Ingredients

  1/3

  2/3

  3/3

• Flavour

  1/3

  2/3

  3/3

• Dish & Plate Temperature

  1/3

  2/3

  3/3

Side

• Dish name:

• Visual Specification

  1/3

  2/3

  3/3

• Quality of Ingredients

  1/3

  2/3

  3/3

• Flavour

  1/3

  2/3

  3/3

• Dish & Plate Temperature

  1/3

  2/3

  3/3

Dessert

• Dish Name

• Visual Specification

  1/3

  2/3

  3/3

• Quality of Ingredients

  1/3

  2/3

  3/3

• Flavour

  1/3

  2/3

  3/3

• Dish & Plate Temperature

  1/3

  2/3

  3/3

• Uniform Specification

  Pass

  Fail

• Clean & Tidy?

  Pass

  Fail

• Visual Beard? (Facial hair should be neatly trimmed stubble only, no beard)

  Pass

  Fail

• Visual Piercings

  Pass

  Fail

• Are all risk proof checklists being completed?

  Pass

  Fail

• Dish Name

• Pass or Fail?

  Pass

  Fail

• Chef Name:

• Question One

  Right

  Wrong

• Question Two

  Right

  Wrong

• Question Three

  Right

  Wrong

• Question Four

  Right

  Wrong

• Question Five

  Right

  Wrong

• Question Six

  Right

  Wrong

• Question Seven

  Right

  Wrong

• Question Eight

  Right

  Wrong

• Question Nine

  Right

  Wrong

• Question Ten

  Right

  Wrong