SSP UK FY15 Mock CCA

Information

Unit Name:
Conducted on:
Inspected by:
Manager / Team Leader on duty:

Food Safety

Are colleagues able to answer a FS related question from the knowledge bank?
Food, H&S and Allergens Question Bank:
https://www.dropbox.com/s/5ih28ht4agrbban/CCA%20FY15_H%26S_Knowledge_Bank%20%281%29.pdf?dl=0
Are colleagues able to answer an allergens related question from the knowledge bank?
No evidence of cross contamination. Fillings/prepared products decanted & stored in lidded containers. Food surfaces clean & sanitised. No PTD label debris remaining from previous use of containers. Containers are clean, and free from damage.
Hand washing Procedures: Are colleagues washing their hands to standard? Evidence must be available to ensure that the 10 step hand washing procedure is in practice. Colleagues working in food preparation areas must wash their hands every 20 mins. Monitor colleagues to check that hands are washed in between tasks.
FIFO procedures in place. No out of date food (this also includes 'Best Before'). Food labelling standards must be accurate & inline with FS policy or manufacturers guidelines.
PPE & Uniform: Colleagues should be wearing appropriate PPE for the task they are carrying out. This includes full, clean uniform, hair nets if necessary, hats and the appropriate footwear. The SSP jewellery policy must also be in place.
Temperature Controls: Temperature checks must have been carried out for current day and previous 30 days. Temps to be taken twice a day, with documented action taken to resolve any out of range temps. Jelly to be used & the auditor must check colleague knowledge of fridge numbering, and how to carry out a temperature check and what they would do if out of range.
HACCP & Due Diligence: Check HACCP document is present & signed annually by CURRENT manager. Activity within the operation should be checked against the critical control points to ensure full compliance. Cooking/Cooling records should be checked, and the process reviewed to ensure full end-to-end compliance. Hot Hold controls should also be referenced against activity in the operation.
Food Timing Controls: The auditor must check to ensure that food is accurately timed and not displayed for any longer than 4 hours, or to brand standard.
Critical FS Risk Question: Any issue relating to a breach of the SSP UK Food Safety Policy which is likely to result in an issue with the EHO. This includes serious cleanliness issues, serious failure in temp monitoring (& follow up) or non-compliance with the company HACCP processes.
Use this space to record any opportunities which are not included in the score.

Health & Safety

Are colleagues able to answer a H&S related question from the knowledge bank? (Use the link on Q1 to access question bank)
Sanitiser Solution Available: The auditor will check that salad sanitising procedures are in place and that test strips are being used to measure the strength of the solution. This should be reflective of shift planner checks. Bottles of D10 must have a 7 day label.
Walls, floors & ceiling in good repair: The auditor must thoroughly check all areas of the kitchen/food preparation areas to ensure high standards of cleanliness and condition. Areas under & behind equipment should also be checked.
High Standards of Cleanliness: The auditor will observe cleaning procedures in the unit. There should be no evidence of 'non-day' dirt. Equipment must also be checked for high standards of hygiene. Bench tin openers MUST be cleaned after every single use.
Extraction clean, filters in place and documentation available: The auditor must check the cleanliness standard of canopy filters. All filters must be in place. Current certificates from cleaning contractor must be available for review.
Slips, trips, falls & accident hazards: The auditor must check that there are no potential slip/fall hazards in the unit. Any spillages (FOH/BOH) must be cleaned immediately and a warning sign in place. There should be no risk to colleagues & gas canisters must be chained securely.
Fire Log Book: The FLB should be available for review with all checks diligently completed for the period and signed off by the OM/SMUM quarterly. Schedule of equipment must be also be available for Fire Alarm & Detection, Fire Fighting Equipment & Means of Escape.
Shift Standards Planner: The shift planner will be checked for current day & previous 30 days for accurate completion. "Issues" raised will be checked for follow up action & completion. Senior Management checks will also be reviewed. The checks completed will be referenced against actual activity in the operation to ensure thorough diligence.
Company Notices: The following notices should be displayed in the unit: H&S Law Poster (with current Your Shout reps & UK H&FS Manager name), current H&S/FS policy statements, Fire Action notices by all call points showing route of exit & action to take, allergy poster & 10 steps to hand washing by all hand wash sinks. Also - challenge 25, the gold CCTV / Company address plaque with Euston address and the yellow CCTV poster back of house.
H&S Risk Question: Any issue identified in the unit which may highlight an issue with an EHO should be marked here. This includes a serious fire safety risk (i.e Ansul system issues, access restrictions to fire fighting equipment etc), structural damage, damage to food safety equipment (i.e hand wash sink not working with no alternative) or issues with equipment resulting in potential risk of harbouring bacteria.
Use this space to record any opportunities which are not included in the score.

Business Controls

Micros Cards & Access: Colleagues must be using their own card. BOH system will be checked to ensure that all colleagues have the correct access. All leavers must have their access disabled, and be moved to the bottom of the employee list on POS Configurator.
Sales: Do the end of week Lynx sales match the weekly ops report on My Micros?
Key Control: The key holder must note the number of keys handed over as part of the safe check. A record must be available in the unit of all colleagues authorised to hold keys - this list must be checked against signatures on safe counts to ensure no unauthorised colleagues have taken control of the safe.
Till Checks: The correct number of till checks must be completed weekly for the unit. The colleague must have their till checked at a random time during their shift and they must have a new float prepared and be put back onto a till. A till check is not valid unless the colleague has a new float and is back on a till.
Till Variances: There must be a till variance form completed for all variances +/- £2. These must be fully completed with clear evidence of follow up for repeated issues with colleagues. Forms must be filed in colleague training files weekly. The auditor should check the previous weeks Micros variance report and cross check this to the forms completed.
Drop Safe Sheet: The drop safe sheet must be completed in full with a witness. The company standard sheet must be used. Each entry must be fully completed, no lines/ditto values should be used for multiple entries at the same time.
Vulnerable Stock: The auditor should check previous vulnerable stock checks for full compliance. Any missing/inaccurate checks must have documented action taken. Items should reflect issues identified on previous weeks GAP report. Counts must be matched to till data to produce an accurate variance.
PCI Compliance: The auditor must check colleague understanding of this policy. Ask colleagues about the "Company credit card policy", or "what is PCI compliance about?". Random files will also be checked to ensure that the policy has been signed.
Cash Retained: A full cash retained check will be completed. Cash should never be more than 125% of weekly revenue or £50k.
VAT Status: The auditor will check that the till is setup for eat in/take away. The auditor will monitor several transactions to ensure that the auditor is asking customers whether they are staying in, or taking away.
Use this space to record any opportunities which are not included in the score.

HR & Training

HR File Security: Access to personnel files must be restricted in a locked drawer / cabinet.
HR File Documentation: The personnel files will be checked to ensure that they contain all documents noted on the HR tracker.
Training Record Card: The TRC will be checked to ensure that it is completed, signed by both the employee and the person conducting the training. Training documentation must be signed off in the correct location on the TRC. (E.g. 12 week review should be signed off on the inside cover, not on the back)
Training Documentation: Evidence of training completed and refresher papers will be checked to ensure completion. All papers MUST be dated, marked and signed by the colleague & person marking.
Food Safety Training: Online eLearning Level 2 will be checked to ensure completion, score and sign off on tracker.
Licensing Training: Licensing training will be checked for accuracy, score and sign off on tracker. Colleagues must complete a different test every six months, rotating through the 4 available tests.
Appraisals: First & annual appraisals should be available for review, completed to timescale and SMART objectives set.
HR Tracker: The HR tracker must not have any red flag issues. These are available 30 days in advance via the Amber warning and training should be diarised accordingly. Colleagues out of the business through sickness/maternity etc can be edited accordingly. (Eg Joe Smith - AWOL)
National Insurance: Approved NI will be reviewed by the auditor, all colleagues must have a copy of approved and legible NI on file.
Immigration Policy: The auditor will check all right to work documentation is present. This includes ID, visa, college letter & associated documentation for student visa working rules. Copies must be taken from original documents only.
Use this space to record any opportunities which are not included in the score.

Business Standards

CCTV Checks: CCTV checks must be completed and documented in the shift planner. Cabinets must be locked. Time must match Micros BOH PC.
CCTV - Confirmation of Safe Check: CCTV footage of a safe check must be checked at random. Evidence should be available of both colleagues being involved with the process and the colleagues who have signed the safe check, should be visible on CCTV.
CCA Actions: All actions from previous audit must have been signed off with clear review/amend of process in order to prevent reoccurrence, the documented action must be checked to ensure that the notes made, reflect the activity in the operation. There must be no more than 3 recurring actions on this CCA.
Licensing Log Book: The auditor must check that the licensing log book has up to date training records in section 2 for all Team Members. There must also be copies of the license & plans. The licensing risk assessment is to be completed by the current DPS/DPM & reviewed annually. Refusal log used correctly.
Premises License Procedures: The auditor will check that this is displayed and also that the authorisation to sell is up to date. If DPS/DPM is not based in the unit, they must visit and sign into the shift planner three times per week. If the DPS/DPM has changed, a copy of the email confirmation should be stored in the licensing log book.
FOH Cleanliness: Is the unit clean, tidy and in good condition? Use the eyes of a customer and make a great focus on attention to detail areas of cleanliness / paintwork, furniture etc.
Perfect Partners: Monitor a number of transactions and check whether the colleague offers perfect partner items as part of the transaction.
Display Abundance: The auditor should check to ensure that the displays & counters have adequate amounts of stock available for the level of trade. Take pictures where possible to support your response.
Portion Control: A product will be removed from sales & checked for spec accuracy. 5% tolerance of specified ingredients is acceptable.
Coffee Quality: A quality check should be made on a coffee to ensure compliance with Shift Standards Planner coffee checks.
Use this space to record any opportunities which are not included in the score.