Title Page
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Sodexo Foodservice Proposal Risk Evaluation Form
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Client / Site
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Date:
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Reviewed by:
Administrative Information
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Reviewer: Name of person completing this form:
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Reviewer: Contact telephone number:
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Date this form submitted for review:
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Sodexo Market Segment
- Health Care
- Corporate Services
- Government
- Seniors
- Leisure
- Universities
- Schools
- Energy & Resources
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Cost Center Name:
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Site Address:
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Does Sodexo currently provide any services on site?
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If yes, please specify services:
- Traditional Cafeteria
- Concessions
- Off site service or satellite
- HMR
- Cook/Chill
- Meals on Wheels
- Room Service (HC)
- Grab & Go
- Vending
- Catering
- Conference Center
- Facilities/ES
Service Information
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New services to be provided:
- Traditional Cafeteria
- Concessions
- Off site service or satellite
- HMR
- Cook/Chill
- Meals on Wheels
- Room Service (HC)
- Grab & Go
- Vending
- Catering
- Conference Center
- Facilities/ES
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What is the size of the population on site? ( i.e.-number of people in building, students on campus etc.)
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Who is responsible for obtaining the food permit or business license?
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Where will foodservice staff pool come from?
- Sodexo
- Client
- Temp Agency
- Volunteers
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If Sodexo, How many?
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If client employees, How many?
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If temp agency, How many?
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If volunteers, How many?
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Who is responsible for training
Risk & Controls
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What risks have been identified by population served?
- Health Care Patients
- Seniors, over 55
- Children K-12
- Other
- None of the Above
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If other, please describe:
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Does the overall facility layout follow the flow of food appropriately and provide the foodservice requested?<br>(i.e. Receiving, storage (dry or cold), cooking, holding, service, cooling and reheating as well hand washing, dishwashing and washrooms.
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If no, what are the deficiencies? please describe ( i.e inadequate storage, prep area, waste disposal or dishwashing facilities, etc.)
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Is there adequate dry storage space (i.e. Approx 20% of total foodservice space) and shelving available<br>
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Are there the correct number of hand sinks in the correct locations per local regulatory and/or Sodexo standards? Note: Typically, hand sinks within 25 feet from prep, service and other food handling work stations. Must be in washrooms used by employees.
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If no, what are the deficiencies, please describe?
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Are there any hazardous structural deficiencies? (ie-walls, ceilings, floors?)
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If yes, what are the deficiencies, please describe
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Does unit have ample cold storage to handle the unit volume?
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If no, what are the deficiencies? please describe
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Does equipment appear to be in good condition?
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If no, what are the deficiencies? please describe the equipment in question and total percentage of equipment not satisfactory.
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Is there a preventative maintenance program in place?
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Will Sodexo food safety standards apply? ( i.e. Sodexo food safety systems will be implemented and maintained, not client's standards)
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If no, state what standards will apply and why:
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Specify any additional "uncontrollable" risks, in detail
Sanitation & Pest Control
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How would you best describe sanitation conditions?
- Poor-build up & accumulation dirt
- Fair-some accumulation of dirt
- Good-general housekeeping issues
- Excellent-brand new facility
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Who's purchasing program is used for chemicals?
- Sodexo
- Client
- Other
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If other, please list:
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Specifically, will Sodexo be maintaining or cleaning any equipment or facilities owned by the client?
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If yes, please describe:
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Specify who is responsible for the food service area's pest control program? Name of present company, if applicable?
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Any evidence of pest infestation?
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If so, what pest and is there live activity? Please describe.
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Any special considerations, programs or equipment to assist with waste disposal?
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Is waste/trash area properly maintained to prevent a health hazard? Please describe in next question.
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Please describe any special considerations with waste removal. Any red flags?
Food Sourcing
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Who's purchasing program is used for food products?
- Sodexo
- Client
- Other
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Please specify:
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Will the client require Sodexo to utilize food left by the previous foodservice operator?
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If yes, what food items?
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Will the client require the use of non-Sodexo approved (i.e. local) suppliers?
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If yes, describe the foods and/or suppliers:
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Is there a onsite garden or is food/product manufactured/grown on site?<br>If so, will these items be used by Sodexo in service?
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If so, please elaborate:
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Any inherent or uncontrollable environmental risks that we need to be aware of?
- yes
- no
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If so, please elaborate:
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Overall Risk Rating for account
- Green- No excessive risks to opening
- Amber-several risks proceed with opening aware of those risks
- Red-Notify Food Safety of tremendous risk of opening
