POEP Support

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

People

• Were all Grillers wearing 'bib' aprons as well as caps or hair-nets?

  Yes

  No

  N/A

• Was there sufficient staff on the shift?

  Yes

  No

  N/A

• Could staff explain what 'POEP' stands for?

  Yes

  No

  N/A

• Could all staff explain the meaning of 'NTOBBATB' ?

  Yes

  No

  N/A

• Were all Cashiers wearing 'waist' aprons?

  Yes

  No

  N/A

• Were all staff members wearing name badges?

  Yes

  No

  N/A

Food

• Did Grillers eliminate the build up of garlic bread on Co-ordination?

  Yes

  No

  N/A

• Is the Front griller using the 'NTOBBATB' forks proudly?

  Yes

  No

  N/A

• Were corns stored in a gastronome, with a lid?

  Yes

  No

  N/A

• Was all Front grill products going out with good caramelisation?

  Yes

  No

  N/A

• Are chips fresh, hot, golden brown & crispy?

  Yes

  No

  N/A

• Were wraps made & presented to standard?

  Yes

  No

  N/A

• Was there visible crisis-cross on all front grill products?

  Yes

  No

  N/A

• Were pregnancy strips (3M-LRSM) in date and stored in the chiller?

  Yes

  No

  N/A

• Was the Fino coleslaw looking fresh & not turning pink ?

  Yes

  No

  N/A

• Are the chicken thighs and drumsticks looking fresh and kept within 2 hours?

  Yes

  No

  N/A

• Was the 1/2 avocado fresh and was it cut into '8 chunks' ?

  Yes

  No

  N/A

Food Commitments & did the staff name them all?

• Was the 'Food commitments' poster up where everyone can see it?

  Yes

  No

  N/A

• Criss-cross & caramelisation?

  Yes

  No

  N/A

• Flags standing proud?

  Yes

  No

  N/A

• Fresh chips & maintaining oil?

  Yes

  No

  N/A

• Eliminating the build up of garlic bread on co-ordination and spreading the paste to the edges?

  Yes

  No

  N/A

• Always having fresh side orders?

  Yes

  No

  N/A

Food & hygiene, Health & safety

• Were there any foreign objects or food in the cooking preparation area? ( cigarettes, lighters, outside food or glass cups)

  Yes

  No

  N/A

• Was all dirty uniform taken home? (Is there dirty uniform left in the staff room)

  Yes

  No

  N/A

• Can the grillers explain what the '2-hour rule' is?

  Yes

  No

  N/A

• Are grillers aware of the drumstick:butterfly ratio?

  Yes

  No

  N/A

• Was all products well above 63 degrees? (Please take temperatures)

  Yes

  No

  N/A

• Were grillers demonstrating the '2-stage cleaning procedure' after racking raw products?

  Yes

  No

  N/A

• Was all PPE worn whilst racking ?

  Yes

  No

  N/A

• Did the team avoid cross contamination in all fridges and all cooking preparation areas?

  Yes

  No

  N/A

• Were corns stored away from water in the alto-sham drawers?

  Yes

  No

  N/A

• We're staff members wearing appropriate footwear during their shift?

  Yes

  No

  N/A

• Do Staff and managers know what F.I.F.O stands for? And what procedures do they have to ensure it happens

  Yes

  No

  N/A

• Was the disposable apron kept on during first- stage cleaning ?

  Yes

  No

  N/A

• Is there evidence that the 'Nando's soup' being changed regularly?

  Yes

  No

  N/A

• Were all staff washing hands ( after touching hair,waste,racking raw products & dirty plates)

  Yes

  No

  N/A

Extra comments

• Other observations seen around the restaurants

  Yes

  No

  N/A