SAIA QUALITY CHECKLIST. M2023. FB

Information

INFORMATION

Basic composition indicated
1. There was no composition indicated.
All products labeled in English
1. Some products were not labelled.
2. Products were not labelled.
3. Products were not labelled in English.
Storage conditions indicated
1. Storage conditions were not indicated on food and meals served.
2. Some labels did not indicate storage conditions.
3. There was food that required storage inside the fridge, but labels did not mention storage conditions.
Preparation and/or expiring dates indicated
1. Label did not indicate elaboration/expiring dates.
2. Products were not labeled.
3. There were no indications of preparation and expiring dates on food and meals served.
4. Some products were not labeled.
Special diets correctly labeled
1. Special diets (without gluten) not labelled.
2. Lactose free diet including various fresh cheeses.
3. No information for special diets.
(N/A) The stand did not serve any special diet.
Special diets not sharing container with the rest of the meal<br>
1. Special diets packages were in the same container as regular food. (N/A) The stand did not serve any special diet.

Common areas: not obstructing emergency exits and/or people transit areas
1. The office was obstructing emergency exits.
2. The office was obstructing transit zones.
3. Catering belongings obstructing transit zones.
Waste disposal: deposited in containers within the enclosure
1. Containers were not inside the enclosure.
2. No container skills for waste.
Waste transport: in suitable containers for this role and during off-peak hours
1. There was a lack of room so they had to constantly empty the containers.
2. The container was not suitable for transport.
3. Waste transport done during peak hours.
4. No use of containers for waste transport.
Transportation of food/beverages and related products with appropriate materials
1. Some products required cold/hot/isothermal transport.
2. Trolleys in poor conditions.
3. No disposal of trolleys for transport.
4. Transport conditions were not the most optimal because the products were not at the correct temperature.
Transportation of drinks and other equipment, avoiding possible falls and during off-peak hours.
1. Drinks and other equipment were being transported during peak hours.
2. Products transported unprotected from posible falls.

Catering staff with language skills to meet the client
1. Staff did not speak English.
2. Staff did not speak English or Spanish.
Customer satisfaction survey
1. The team does not hold meetings or conduct surveys to evaluate customer satisfaction.
2. Customer’s satisfaction was not evaluated.
Defined procedure to follow in case of food poisoning complaint
1. There was not a defined procedure in case of possible food poisoning.
2. Staff knew what to do in case of possible food poisoning, but there was not a written procedure.

Implemented Food Defense System
1. Stand staff closed the office door with a key, although a Food Defense system was not implemented.
2. They did not have a Food Defense System.
Food transport carried out by themselves or if not, applying some extra protection measures.
1. Outsourced food transport without applying any extra protection measures.
Food controlled and/or protected until delivered to the customer
1. There were no controls or protective actions on the food served by the catering.

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