Standards of Operation QA Assessment - Food Management

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Select 3 Production areas that will be assessed in main kitchen. Example. Hot Production, Cold production, salad bar, ect.

• Production Area 1

• Production Area 2

• Production Area 3

Select 3 service areas that will be assessed in the serice area. Example, Home, Action Station, Pizza, MTO station

• Production area 1

• Production area 2

• Production area 3

• PROVIDE previous day's/cycles production sheet for all selected areas.

• Identify a leftover.

Main Kitchen/ Production area

• 1. Are food waste bins in place? No food in trash cans and waste bins off the floor with correct label.

  Yes

  No

  N/A

• 2. Does the production area have a forecasted meal/customer count on the production worksheet?

  Yes

  No

  N/A

• 3. Do the forecasted portions to prepare for the selected item reflect adjustments made from previous production results?

  Yes

  No

  N/A

• 4. Do the selected items being prepared/served on a prodcution worksheet(s) contain the following information: Forecasted portions to prepare, Portion size, Recipe Number, All ingredients listed on the MTO Stations?

  Yes

  No

  N/A

• 5. Are the recipes for the selected items generated for the forecasted portions, batch, and/or single service portion as appropriate?

  Yes

  No

  N/A

• 6. Is the recipe for the item followed as written?

  Yes

  No

  N/A

• 7. Does the portion served match the portion size indicated on the recipe and/or the production worksheet?

  Yes

  No

  N/A

Service Area

• Select menu items being producted in selected Service Area.

• 8. Do the selected items being prepared/served on a production worksheet(s) contain the following information: Forcasted portions to prepare, portion size, recipe number, all ingredients listed on MTO Stations?

  Yes

  No

  N/A

• 9. Is the recipe for the item followed as written?

  Yes

  No

  N/A

• 10. Does the portion served match the portion size indicated on the recipe and/or the production worksheet?

  Yes

  No

  N/A

• 11. Are food waste bins in place?

  Yes

  No

  N/A

Office

• 12. Is the post production information for the leftover item completed on the production worksheet for the day items was originally served?

  Yes

  No

  N/A

• 13. Are post production results completed accurately for previous days production sheets?

  Yes

  No

  N/A

• 14. Is there planned and documented usage for identified leftover portions?

  Yes

  No

  N/A

• 15. Is the Waste Tracking Log completed?

  Yes

  No

  N/A

• 16. Are leftover portions and waste poundage data accurately entered into productivity tracker? (Compare 3 Random days of production worksheets and waste logs to productivity tracker.)

  Yes

  No

  N/A