QC Food Services Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Action plans

• Has previous identified actions been submitted and closed out

  Yes

  No

  N/A

Team Appearance and Professionalism

• PPE worn meets site / HACCP standards?

  Yes

  No

  N/A

• Pre-starts are conducted, all information is passed onto all kitchen staff?

  Yes

  No

  N/A

• Team appears friendly and is providing a high level of hospitality?

  Yes

  No

  N/A

• All uniforms are neat, tidy and worn correctly?

  Yes

  No

  N/A

• Kitchen has sufficient numbers of staff on hand?

  Yes

  No

  N/A

Comments for Team Appearance and Professionalism

Breakfast

• Was servery clean and attended with appropriate number of staff at all times?

  Yes

  No

  N/A

• Was breakfast 'cold food items' to menu and scope, or as directed by client?

  Yes

  No

  N/A

• Was breakfast 'hot food choice' to menu and scope, or as directed by client?

  Yes

  No

  N/A

• Was sufficient 'hot food choice' on hand and remained well stocked for the length of service?

  Yes

  No

  N/A

• Was 'hot food choice' well presented for length of the service period?

  Yes

  No

  N/A

Comments for Breakfast

Morning Bakery

• Was the servery area clean at all times?

  Yes

  No

  N/A

• Was the bakery selection to menu and scope, or as directed by client?

  Yes

  No

  N/A

• Was sufficient bakery items on hand and remained well stocked for the length of service?

  Yes

  No

  N/A

• Was the bakery items/section well presented for the length of service?

  Yes

  No

  N/A

Cribs

• Was the servery clean and attended with appropriate number of staff at all times?

  Yes

  No

  N/A

• Were the cribs selection provided to menu and scope, or as directed by client?

  Yes

  No

  N/A

• Does the salad selection differ from morning to evening service?

  Yes

  No

  N/A

• Was sufficient crib selection on hand and remained well stocked for the length of service?

  Yes

  No

  N/A

• Was the fruit selection provided as per scope?

  Yes

  No

  N/A

• Was the whole fruit fresh and free from marks, bruises and other foreign matter?

  Yes

  No

  N/A

• Were sufficient and appropriate packaging materials as per scope or as directed by client?

  Yes

  No

  N/A

Comments for Cribs

Dinner Service

• Was the servery clean and attended with appropriate number of staff at all times?

  Yes

  No

  N/A

• Was dinner 'hot choice food' to the menu and scope, or as directed by client?

  Yes

  No

  N/A

• Was sufficient 'hot choice food' on hand and remained?

  Yes

  No

  N/A

• Was 'hot choice food' well presented for the length of service?

  Yes

  No

  N/A

• Were 'hot meal choice' condiments/compliments available for the service period? (Eg, mint jelly for lamb etc)

  Yes

  No

  N/A

• Is the evening salad selection as per scope, or as directed by client? (8 choices of which lettuce, tomato and coleslaw are three options)

  Yes

  No

  N/A

• Is suitable cheese/antipasto platter selection present, displayed appropriately and maintained for full selection through out service?

  Yes

  No

  N/A

• Are suitable amounts of cold meats present, displayed appropriately and maintained for full selection through out service?

  Yes

  No

  N/A

• Was the hot dessert in accordance to scope and menu's, or as directed by client?

  Yes

  No

  N/A

Comments for Dinner Service

Evening Bakery

• Was the servery area clean at all times?

  Yes

  No

  N/A

• Was the bakery selection to menu and scope, or as directed by client?

  Yes

  No

  N/A

• Was sufficient bakery items on hand and remained well stocked for the length of service?

  Yes

  No

  N/A

• Was the bakery items/section well presented for the length of service?

  Yes

  No

  N/A

Comments for Bakery

Dessert

• Are all cold 'wet' dessert items provided, well presented and maintained through out service times?

  Yes

  No

  N/A

• Are all cold 'dry' dessert items provided, well presented and maintained through out service times?

  Yes

  No

  N/A

• Are good food rotation practice's in place and followed for the dessert section? (Having a varied selection day to day)

  Yes

  No

  N/A

Comments for Dessert

Crockery etc

• Does all service points have correct, colour coded serving utensils in sufficient amounts?

  Yes

  No

  N/A

• Are all plates/bowls in good condition with sufficient amounts for village numbers?<br>

  Yes

  No

  N/A

• Is all cutlery in good condition with sufficient amounts for village numbers?<br>

  Yes

  No

  N/A

• Are all glasses and mugs in good condition, free from stains with sufficient amounts for village numbers?<br>

  Yes

  No

  N/A

• Are all items listed above washed and returned for resident use in a reasonable time frame ensuring constant supply?

  Yes

  No

  N/A

Comments for Crockery etc

Other / Overall Comments

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