Dine Contract Catering Quarterly Audit

Is there evidence of monthly agendas?

Is there evidence of monthly minutes?

Have all outstanding issues been closed from the previous meeting?

Are there any concerns to escalate to exec/board level?

Is the RAP report up to date?

Are pre service checklists being completed every shift?

Is there a brand manual on site?

Is there evidence of a service check from a senior manager at least once per month?

Have all actions from the last visit or audit been completed?

Is the overall facility clean and tidy front of house?

Is there photo evidence of at least one promotion in the last month?

Are the customers trays clean, dry & available?

Are tables clean & ready for service?

Is all crockery & cutlery in good repair and napkins available?

Are all services to a minimum brand standard?

Are tariffs, menus & labels to a minimum brand standard?

Does the daily menu relate to the dishes displayed?

Is there evidence of recipes used with all relevant allergen information?

Has a pre service checklist been completed for each day in the last week?

Is there a customer feedback system in place?

Is customer engagement in evidence with team members?

Are all team members wearing the company uniform & name badge with no unauthorized jewellery?

Have the team been offered NVQ training?

Have reviews taken place for all the team in the last 12 months?

Are the ISO 9001 and 140001 posters displayed?

Has all ISO training taken place for all staff?

Has all internal online training been completed?

Has an induction taken place for all staff and signed copies available?

Have all staff gained a certificate in level 2 food hygiene as a minimum?

Have all staff gained a certificate in level 2 nutrition and healthy eating?

Have all staff gained a certificate in level 2 health & safety as a minimum?

Is the oil & chemical spill procedure displayed and are all team aware of process?

Is oil stored securely and away from drains?

Do all the team know where the first aid box is located?

Does the first aid kit comply with British Standard 8599

Is there a list of First Aider’s with contact details available on site?

Is eye wash available and near a chemical store?

Is there an accident book available & completed forms sent to head office?

Are COSHH risk assessments and material safety data sheets available?

Are chemicals stored in a lockable cupboard?

Are chemicals diluted using the correct dosing equipment, clearly labeled and used in accordance with the cleaning schedule?

Is cardboard recycling being logged?

Do all staff know the procedure and location for the disposal/storage of rubbish, recyclables and oil?

Are all operating manuals accessible via the interface?

Is the due diligence quarterly log book complete in all areas?

Are all printed control documents the latest version on the UES?

Are all foods stored and segregated appropriately?

Are foods dated and labelled?

Is there segregation of raw and ready to eat products?

Are all staff aware of the procedures for reporting customer complaints, foreign bodies and suspected food poisoning incidents?

Is the kitchen clean and tidy?

Is the nominated supplier list displayed?

Are all fridges & freezers manually probed?

Is there a back up probe thermometer?

Are all foods covered?

Has the manager conducted a health & safety meeting in the last 6 months?

Have the actions from the last health & safety meeting been closed off?

Are HACCP control flow charts on display and correctly completed?

Is the HSE poster displayed and filled out?

Is the employers liability insurance certificate displayed?

Is the office tidy and organised?

Are all staff wearing appropriate uniform showing hygienic work practices?

Has there been a fire practice carried out in the last 6 months?

Are all staff aware of fire procedures?

Are all escape routes free from obstruction and clearly signed?

Are Dine health & safety signs on display?

Are all machines cleaned to the required standard?

Are cleaning records completed?

Is the cleaning record a true record of work carried out?

Are staff practicing good standards of hygiene e.g. hand washing?

Are return to work forms completed and in staff files?

Is the vending food clearly labelled with use by and allergen information?

Are food vending machines temperatures correct and recorded?

Are all vending machines clean inside and out?

Fire extinguishers checked in the last 12 months?

Have risk assessments been reviewed in the last 12 months?

Date of last pest control visit? Any actions?

Can the client provide a written scheme of examination for the pressure system in the coffee machine & what is the period of inspection?

Lifts (person lifts, goods lifts and dumb waiters) Is there a thorough examination certificate under LOLER for each lift?

Have the probes been calibrated?

Are there waste oil transfer notes available? (Kept for 2 years)

Has portable appliance testing (PAT) taken place in the last 12 months?

Is there a fire alarm testing certificate? (12 months)

Have the fire extinguishers been serviced in the last 12 months?

Has the air conditioning system been serviced in the last 12 months?

Has the extraction system been cleaned in line with usage? Usually every 6 months if in use 6-12 hours per day.

Has there been a deep clean within the last 6-12 months?