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
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Is Original Recipe is time and temp?
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Is Original racked bone down?
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Is chicken free from excess oil or grease?
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Is chicken breading even in appearance? (No marriages)
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No blown drums?
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Is chicken stacked in a single layer?
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Are collectors hot to touch?
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Is breading sifted?
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Is dipwater changed?
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Is there any other FSS or Food safety issues?