SSP UK Mock CCA July 2015 - duplicate

Q1: Food Safety RISK Question: Any issue relating to a breach of SSP food safety policy which is likely to result in an issue with an EHO, fine, prosecution or improvement notice will be recorded here this includes widespread failures in temperature monitoring controls / follow up, HACCP or cleaning

Q2: Allergens Knowledge Question: A member of the team (including management) will be asked allergens related question from the food safety knowledge bank list

Q3: Food Safety Knowledge Question: A member of the team (including management) will be asked 2 food safety related question from the food safety knowledge bank list

Q4: Hand washing Procedures: The auditor will observe that all colleagues are washing their hands correctly. All tools/equipment must be present as well as 10 steps to hand washing poster. 20 min timers in place and observed in food prep/prod areas

Q5: Cross Contamination Risks: The auditor will ensure that there is no evidence of cross contamination in unit, and also ensure that all products that have been decanted are held in lidded containers (cling film acceptable), finally all food surfaces should be clean and sanitised.

Q6: FIFO Procedures & Use by/Best Before: Checks will be made to ensure there is no food which is out of date (use by & best before products are treated in the same way), correctly labelled and that the FIFO rules are adhered to. No stock should be stored on the floor.

Q7: PPE, Uniform & Jewellery: PPE should be worn at all times by food handlers, the company rules around jewellery policy should be followed by colleagues and management.

Q8: Temperature Monitoring Controls: Temperature checks will be reviewed for current day, and previous 30 days, temperatures should be taken twice a day with clear actions taken & recorded when temperatures are outside the acceptable level. The fridges/freezers checked should be consistent each day, and the auditor must be able to identify which piece of equipment relates to each check.

Q9: HACCP & Due Diligence: HACCP document should be available in unit, signed annually by the current manager and HACCP procedures followed, the following document should also be completed and available for review: Cooking records, Hot Holding records, Blast Chilling temperature checks

Q10: Product Timing / Hot Food Controls: The Auditor will check that a robust timing system is in use to ensure that all food on display for no longer than four hours or hot held for longer than 2 hours (unless specification permits and temp is >63c - temp checks must be completed hourly in this case and be available for review

Q11: H&S Legal Question: Any issue relating to a breach of health & safety policy which is likely to result in an issue with an EHO, fine, prosecution or improvement notice including but not limited to pest infestation (uncontrolled), danger to employee or customer safety, structural damage etc.Q2:

Q12: H&S / Pest Knowledge Question: A member of the team (including management) will be asked 2 safety or pest related question from the safety knowledge bank list

Q13: Sanitiser Compliance: The Auditor will check sanitiser, Salad Sanitising Tablets and Chlorine Strips are available and in use. Bottles of D10 sanitiser should be dated with a PTD for 7 days.

Q14: Structural Cleanliness: The Auditor will inspect the kitchen / food prep areas to ensure that cleanliness standards are acceptable this includes under and behind equipment, walls, floors & ceilings.

Q15: Major Cleanliness Issues: The auditor will observe cleaning procedures in unit, there should not be evidence of non "day dirt" / problems in unit (major / serious), equipment will also be checked. The Manager must be able to demonstrate a clean & tidy culture in their unit.

Q16: Canopy & Filters: The Auditor will check the cleanliness of the extraction system and that all filters are in place and they are cleaned daily, current duct cleaning certificates/servicing must be available for review.

Q17: Slips/Trips/Falls/Accident Hazards: A check will be made to ensure there are no potential causes of a Trip, Slip, Fall or Accident in store this will include customer and employee risks, there should also be no hazards present anywhere in the unit.

Q18: Fire Log Book: The fire log book should be available for review with all checks completed each period, and signed off by OM/HOR or SMUM (quarterly)

Q19: Shift Standards Planner: The shift planner will be checked for current day and previous 30 days for completion and follow up of issues, they will also look to review the senior management checks are completed, signed and followed up where required.

Q20: Company Standard Notices: The following notices should be displayed in all units and will be checked: H&S law poster, H&S/FS polices, think safety, fire evacuation, allergies, and hand washing. Also to display Challenge 21/25 (licensed units), Tobacco signage, company address (Euston), opening hours, nutritional information for Millies, and CCTV (if applicable)

Q21: Correct VAT Status? The Auditor will check the till set up is correct for eat in and takeaway units, they will additionally check that all team members are asking the "eat in and take away" questions on all transactions along with checking operator performance via the relevant published reporting.

Q22: Cash Balance: The auditor will check that the cash office sales in Lynx match to the weekly ops summary in Micros

Q23: Authorised Key Holders: The auditor will check that there is a record of all key holders, and alarm users. There should be a document available in the safe containing a list of key holders and their user ID (not password) for the alarm panel if applicable.

Q24: Till Check Completion: The auditor will check that there are records and evidence of random till checks completed in unit as per company standard for the previous 30 days.

Q25: Till Variances followed up?: There must be a till variance form completed for each till variance of + or - £2 (Retail is £1) these must be fully completed and held in staff files, action should be taken to address.

Q26: CASP Compliance: The Auditor will observe all areas of the store to ensure that there are no breaches of the Cash Handling and Security procedures.

Q27: Vulnerable Stock Checks: The Auditor will check that all high value stock items are locked away and also check the recording of daily vulnerable stock checks are completed correctly for previous 30 days.

Q28: Colleague PCI Understanding: The Auditor will ask all colleagues what their understanding of this is, this needs to include any colleagues who handle the credit card slips not just those who take card transactions. The Auditor will complete spot checks in files to check the policy has been signed.

Q29: Acceptable Cash Retained: The Auditor will complete a full cash retained check. The cash retained should never be more than 125% of weekly revenue or £50k. A copy of the cash retained will be sent to Head of Business Controls.

Q30: Micros Till/BOH Access Compliance: All users must be using the correct card assigned to them, employees must never share a card. The auditor will check all employees on duty, they will also check the POS configurator to ensure employees have the correct access levels assigned to to them and that leavers are removed.

Q31: Right to Work Documents: The auditor will refer to the SSP immigration policy when checking colleague right to work, this will include identification, visa, college letters and associated documentation for student visa working rules, the student visa working hours will also be checked and recorded here. There should no evidence of falsification to documentations, copes are to be taken from originals.

Q32: HR Documentation & File Content: The colleague files will be spot checked to ensure all documents are present this will include all items noted on the HR tracker

Q33: Training Record Card: The training record card will be checked to ensure that it is completed, signed by both the employee and manager (person conducting training)

Q34: Training Documentation: Evidence of training completed and refresher papers will be checked to ensure completion, marking and signature sign off

Q35: Food Safety Training: Food Safety training as applicable will be reviewed to ensure sign off and pass marks achieved

Q36: Licensing Training: Licencing training will be checked to ensure it is complete, signed off and refresher papers completed as required

Q37: Appraisals: First and annual appraisals should be available for review, completed to timescale and objectives set

Q38: HR Tracker: The HR tracker must be fully updated to ensure that any items which are "flagged" are completed, the auditor will also check files against the tracker completion. 1 item red flagged fails this question.

Q39: NI Documentation: Approved National Insurance will be reviewed by the auditor, all colleagues must have a copy of approved and legible national insurance on file

Q40: HR P&C Files Secured: Colleague files should be held in a locked draw / cabinet, a key should be left in a sealed bag in the safe if a manager is not on site so that the files can be accessed at any time.

Q41: Premises Licence (N/A if airside): The Auditor will check this is displayed and also that the authorisation to sell alcohol must be up to date with the current DPS/DPM, if no DPS/DPM on site they must visit and sign into the Shift Planner 3 times per week. If the DPS/DPM has changed, a copy of email confirmation should be stored in the licensing logbook.

Q42: CCTV Checks completed: CCTV checks should be completed weekly, signed for in planner with action taken where required. The cabinet should be locked, the time and date must also be correct

Q43: CCTV Confirmation of true safe check: The auditor will ask the most senior person in unit to show them footage of a safe check which has been completed within the last 30 days

Q44: Previous CCA Actions: All actions must be signed off as required from previous audits, there must be no more than 3 reoccuring actions on the CCA

Q45: Licensing Log Book (N/A if airside) The Auditor will check that the licensing logbook has up to date Licensing training record cards in section 2 for each Team Member. There must also be copies of the licence and plans, personal licence. The licensing risk assessment is to be completed by current DPM/DPS and reviewed annually. Refusal log to be used correctly. This is not applicable for airside units in SSP UK & Eire.

Q46: Customers Areas Immaculately Clean: The store should be clean and in good condition, the unit will be looked at using the "eyes of the customer" and any opportunities identified.

Q47: Perfect Partner culture: Colleagues on service should be offering customers an additional item as an upsell, this should be a perfect partner item

Q48: Adequate product available? The auditor will check to ensure there is sufficient product available in store this will include displays and front counters

Q49: Portion Control Check: A product will be removed from the store and checked to ensure it matches the product specification, you will be allowed a tolerance 5%

Q50: Quality Coffee? A quality check will be undertaken on a Coffee. All checks carried out in the shift planner should be represented in reality.