SOS - Audit

• Unit Name

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Cost Management (Planning Department)

• Yields and material wastage

  Yes

  No

  N/A

• Is there a proper system to record material waste?

  Yes

  No

  N/A

• Status of the SAP update

  Yes

  No

  N/A

• Budget and Actual cost variance

  Yes

  No

  N/A

• Measure cook food wastage( Customer Side)

  Yes

  No

  N/A

• Protein reconciliation

  Yes

  No

  N/A

• Meal count reconciliation

  Yes

  No

  N/A

• Production and sales reconcile reports

  Yes

  No

  N/A

HR

• Availability of acurate mandatory certificates and documents in the personal files of all employees.

  Yes

  No

  N/A

• All employees are provided with company ID cards

  Yes

  No

  N/A

• Availability of updated Pay slips handover book

  Yes

  No

  N/A

• Planned and actual rosters are available and displayed

  Yes

  No

  N/A

• Do employees have knowledge of the minimum wage relevant to their industry and the specifics of their salary?

  Good

  Fair

  Poor

  N/A

• Grievance procedure is available and displayed.

  Yes

  No

  N/A

• Do employees have awareness of the Grievance procedure?

  Good

  Fair

  Poor

  N/A

• Availability of Monthly staff meeting attendance

  Yes

  No

  N/A

• All Employees are wearing clean uniforms

  Yes

  No

  N/A

• Availability of last uniform audit record

  Yes

  No

  N/A

• Availabitity of Laundry facility as per the guidelines. (Lockable cupbords, soil linen bin, Hangers)

  Yes

  No

  N/A

• Availability of updated Laundry receiving/ issuing book

  Yes

  No

  N/A

• Accomodation book is maintained.

  Yes

  No

  N/A

• Per head Electricity and water cost align with the given company standard

  Yes

  No

  N/A

• Overall Cleanliness of the accomodation is good.

  Good

  Fair

  Poor

  N/A

• Training given on Food Hygiene, Chemical Handling, Fire & First Aid, Complince and labour laws

  Yes

  No

  N/A

• Induction given to all employees.

  Yes

  No

  N/A

• Awareness on Non - discrimination policy and non - harassment and abuse policy

  Yes

  No

  N/A

• Training calender is available and dispaly.

  Yes

  No

  N/A

• Availability fo training Attendance sheet & Photos

  Yes

  No

  N/A

• No vacancies at the time of visit

  Yes

  No

  N/A

• Last month LTO % allign with company standard (4.5%)

  Yes

  No

  N/A

• Availability of record on exit interviews conducted

  Yes

  No

  N/A

• Skill matrix score is aligned with company standard

  Yes

  No

  N/A

Food Safety and Cleanliness

• Overall cleanliness and neatness - Check all areas/ places in the kitchen as well as utensils and equipment for their cleanliness and neatness.

  Good

  Fair

  Poor

  N/A

• Deep cleaning - Check last deep cleaning date and the effectiveness of the deep cleaning.

  Good

  Fair

  Poor

  N/A

• Cleaning equipment - Check all cleaning equipment for their cleanliness, maintenance (good condition) and the way those are stored after used.

  Yes

  No

  N/A

• Availability of the checklists - Refer all food safety checklists for their availability.

  Yes

  No

  N/A

• Completeness of the checklists - Refer all food safety checklists to check whether they are completely updated or not.

  Yes

  No

  N/A

• Correctness of the checklists - Refer all food safety checklists to check whether they are correctly updated or not.

  Yes

  No

  N/A

• Name tags - Check all containers/ crates/ shelves etc. to check whether all food items are properly named or not.

  Yes

  No

  N/A

• Date tags - Check all food items to check received date/ expiry date/ production date/ open date etc. are properly displayed or not.

  Yes

  No

  N/A

• Covering of food items - Check all food items to check whether all food items are properly covered or not.

  Yes

  No

  N/A

• Covering of primary packing materials - Check all primary packing materials to check whether all primary packing materials are properly covered or not

  Yes

  No

  N/A

• Maintenance of FIFO/FEFO system - Check all food item stocks to identify whether all stocks are rotating according to the FIFO/FEFO.

  Yes

  No

  N/A

• Expired items - Check all food items for their expiry dates.

  Yes

  No

  N/A

• Short expiry items properly list out - check all short expiry items and check whether all short expiry items are properly list out in the checklist.

  Yes

  No

  N/A

• Raw materials - check all raw materials whether they stored in a way to minimize cross contaminations

  Yes

  No

  N/A

• Mise en place items - Check all raw materials whether they stored in a way to minimize cross contaminations

  Yes

  No

  N/A

• RTS items - Check all raw materials whether they stored in a way to minimize cross contaminations

  Yes

  No

  N/A

• Sorted Potato/ Onion/ Garlic - Check Potato, onion & Garlic quantities for spoiled, sprouted items and check whether unnecessary peels are removed

  Yes

  No

  N/A

• Cleaned Eggs - Check all eggs for their well cleanliness also check whether any cracked eggs are available

  Yes

  No

  N/A

• Raw materials properly checked at receiving - Check whether staff has checked all raw materials according to standard incoming inspection characteristics before receiving to the stores.

  Yes

  No

  N/A

• Raw materials properly sort before storing - check all raw materials whether they are properly sorted before storing

  Yes

  No

  N/A

• Quantity - check whether food samples are available for 72 hours (cover 09 meals)

  Yes

  No

  N/A

• Labelling of samples - check all food samples whether they are properly labelled

  Yes

  No

  N/A

• Collecting procedure - Check samples are collected according to the SOP

  Yes

  No

  N/A

• Storing - check chemicals are properly stored to avoid chemical contaminations

  Yes

  No

  N/A

• Labelling of containers - check whether all chemical containers are properly labelled

  Yes

  No

  N/A

• Storing containers - check whether all garbage containers are paddle operable and with lids

  Yes

  No

  N/A

• Labelling of containers - check whether all garbage containers are properly labelled

  Yes

  No

  N/A

• Garbage separation - check whether garbage is collected seperately

  Yes

  No

  N/A

• Best practices - check whether staff follows garbage handling best practices properly

  Yes

  No

  N/A

• Appearance - check whether employees have properly trimmed their hair, nails & beards.

  Yes

  No

  N/A

• Unallowed wearables - check whether employees are wearing unallowed wearables

  Yes

  No

  N/A

• Use of PPEs - check whether employees are using PPEs properly

  Yes

  No

  N/A

• Unallowed behaviors - check whether employees are practicing any unallowed behaviors

  Yes

  No

  N/A

• Hand washing practices - check whether employees are adhering to hand washing guidelines

  Yes

  No

  N/A

• Pest controlling according to the schedule - check whether pest controlling has been conducted according to the schedule

  Yes

  No

  N/A

• Effectiveness of the pest controlling - check for the evidence of presence of pests

  Yes

  No

  N/A

• cleaned fly killers - check fly killers are cleaned properly and according to the schedule

  Yes

  No

  N/A

• Valid reports - check whether all medical reports are not expired

  Yes

  No

  N/A

• Failed tests - check are there any failed test reports available

  Yes

  No

  N/A

• MOH Certificate - check all MOH certificates are available or not and their validity

  Yes

  No

  N/A

• Practice of the color code system - check whether standard procedure is following or not

  Yes

  No

  N/A

• Follow-up of the gap report - check gaps identified in the report are addressed or not

  Yes

  No

  N/A

Finance

• All KOT's are processed with customer approval

  Yes

  No

  N/A

• All Kot's were filed

  Yes

  No

  N/A

• All KOT's were entered to System

  Yes

  No

  N/A

• Weekly KOT details approved by customer

  Yes

  No

  N/A

• Monthly KOT details entered to SAP tally with Finance team details

  Yes

  No

  N/A

• Any KOT's not approved by customer

  Yes

  No

  N/A

• KOT bill details submit to Finance team before 3rd of month

  Yes

  No

  N/A

• Yes

  No

  N/A

Customer provide standings counts for all main meals

• Breakfast

  Yes

  No

  N/A

• Lunch

  Yes

  No

  N/A

• Dinner

  Yes

  No

  N/A

• Evening Snack

  Yes

  No

  N/A

• Midnight Snack

  Yes

  No

  N/A

• Early Morning Snack

  Yes

  No

  N/A

• Tea

  Yes

  No

  N/A

• Have taken plate counts for all main meals

  Yes

  No

  N/A

• Have they recorded them in a proper accurate way

  Yes

  No

  N/A

• Have plate conts summarized weeky and monthly

  Yes

  No

  N/A

• Daily main meal income entered into SAP system

  Yes

  No

  N/A

• All main meal income approved by customer weekly

  Yes

  No

  N/A

• Monthly main bill details entered to SAP tally with Finance team details

  Yes

  No

  N/A

• Main bill details submited to Finance team before 3rd of month

  Yes

  No

  N/A

• Check petty cash balance

  Yes

  No

  N/A

• GRN Summary report

  Yes

  No

  N/A

• Check cash sale and deposit amount

  Yes

  No

  N/A

• Special function billing (Cash/Credit)

  Yes

  No

  N/A

Process Adherence

Receiving/ Storing process observation & interview

• Followed the company receiving process and update relevant documents

  Yes

  No

  N/A

• Receiving bay is hygenic and clean

  Yes

  No

  N/A

• Get Chef's support when receiving frozen products & vegetable

  Yes

  No

  N/A

• Followed company storing process, use and update FIFO documents

  Yes

  No

  N/A

Issuing process, timing,  issuing records

• Issuing done according to menus and standard recipes

  Yes

  No

  N/A

• Store goods issuing times displayed in store

  Yes

  No

  N/A

• Check quality of goods when issuing

  Yes

  No

  N/A

• Have identified separate place to hold issued goods in kitchen

  Yes

  No

  N/A

Best practices of the pre preparation

• Issuing done according to menus and standard recipes

  Yes

  No

  N/A

• Store goods issuing times displayed in store

  Yes

  No

  N/A

• Check quality of goods when issuing

  Yes

  No

  N/A

• Have identified separate place to hold issued goods in kitchen

  Yes

  No

  N/A

• Have a separate place to do misenplace and cleanliness

  Yes

  No

  N/A

• Colour coded chopping boards and knifes available

  Yes

  No

  N/A

• Are those cleaned well

  Yes

  No

  N/A

• Have followed company standed cutting procedures and cleaning procedures

  Yes

  No

  N/A

• Are there abnormal wastage of fprotein items, have they followed actions to manage

  Yes

  No

  N/A

• Have they followed standard cutting procedures as per the menu

  Yes

  No

  N/A

Cooking and serving practices

• Have they used standard serving utensils and cleaned them

  Yes

  No

  N/A

• Does Chef have knowledge on cooking times as per preparation

  Yes

  No

  N/A

• Are they cook foods as per serving times

  Yes

  No

  N/A

• Preparation done as per the menu

  Yes

  No

  N/A

• Have prepared the required curry paste as per preparation

  Yes

  No

  N/A

• Have controlled the gas usage

  Yes

  No

  N/A

• Have serving utensils and equipments to serve to customers

  Yes

  No

  N/A

Food Quality and Service

• Cook and head chef taste cook food before serving

  Yes

  No

  N/A

• Does Manager taste cook foods before serving

  Yes

  No

  N/A

• Does they update FOOD TASTE RECORD SHEET

  Yes

  No

  N/A

• Does foods taste well as per your opinion

  Yes

  No

  N/A

• Does kitchen has standard recipe cards

  Yes

  No

  N/A

• Does cook prepare as per the recipe cards

  Yes

  No

  N/A

• Recipe process has been stablished well

  Yes

  No

  N/A

• Prepared curries as per the agreed menu

  Yes

  No

  N/A

• Knowledge of the chef

  Yes

  No

  N/A

• Use comment book or sheet to collect customer feedback

  Yes

  No

  N/A

• Use suggestion book or box to collect customer comments

  Yes

  No

  N/A

• Check with chef whether they collect customer feedbacks

  Yes

  No

  N/A

• Check whether they practice this on visit date

  Yes

  No

  N/A

• Communicate with customer company admin team

  Yes

  No

  N/A

• Food serving area is clean and no insects

  Yes

  No

  N/A

• Cleaniness is good in Food Display Cabinet / Chiller /Freezer/Blender/Juice Dispenser

  Yes

  No

  N/A

• Bainmarie and Chafing Dish properly working and clean

  Yes

  No

  N/A

• Use company standard spoon and serving tools

  Yes

  No

  N/A

• Plates and cups are clean

  Yes

  No

  N/A

• Hold holding docuents are upto date

  Yes

  No

  N/A

• Serving team wear apron, mask, gloves properly

  Yes

  No

  N/A

• All service buffets areready before 10 mintes

  Yes

  No

  N/A

• Maintain cleanliness within all serving times

  Yes

  No

  N/A

• Auditor 1

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