Take Away audit

• Document No.

• Take Away audit

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Previous audit

• Has the last inspection been reviewed? (2)

  Yes

  No

  N/A

• Are there any outstanding actions? (2)

  Yes

  No

  N/A

Food Safety File

• Is the weekly checklist done by the Fresh Manager and up to date for the past 3 months? (5)

  Yes

  No

  N/A

• Is the Hot Holding Temperature record filled in daily and up to date for the past 3 months? (10)

  Yes

  No

  N/A

• Is the daily personal checklist filled in daily and up to date for the past 3 months? (5)

  Yes

  No

  N/A

• Is the Cold holding, Freezer and Chiller record filled in daily and up to date for the past 3 months? (10)

  Yes

  No

  N/A

• Is the Raw Material and Batch control filled in daily and up to date for the past 3 months? (5)

  Yes

  No

  N/A

• Is the Manufacturing control filled by all work stations and up to date for the past 3 months? (10)

  Yes

  No

  N/A

• Is the weekly Scale Verification filled in weekly and up to date for the past 3 month? (5)

  Yes

  No

  N/A

• Is the Cooking oil quality control filled in saily and up to date for the past 3 months? (10)

  Yes

  No

  N/A

• Is there a Cleaning schedule for all equipment and storage areas available? (10)

  Yes

  No

  N/A

• Is there Training registers to verify that staff gets food safety training on a regular basis? (5)

  Yes

  No

  N/A

• Is the Food Safety file signed off weekly by the Fresh Manager? (5)

  Yes

  No

  N/A

Other department admin

• Is the weekly stock take been review and is an action plan in place for variances above R200? (10)

  Yes

  No

  N/A

• Is waste been reviewed and is an action plan in place for high waste? (5)

  Yes

  No

  N/A

• Is the SOP followed on used oil - oil adjustments done weekly and oil send back tiding up with oil quantity adjusted ? (5)

  Yes

  No

  N/A

• Is the range checklist done daily by the Fresh Manager and given to the Supervisor to action? (2)

  Yes

  No

  N/A

Overall hygiene of department

• Is there detail cleaning on walls and floors? (2)

  Yes

  No

  N/A

• Are all ingredient bins kept clean? (2)

  Yes

  No

  N/A

• Are dustbins kept clean? (2)

  Yes

  No

  N/A

• Are all workstations having sanitation buckets available and are they in use? (5)

  Yes

  No

  N/A

• Is packaging stored off the floor? (2)

  Yes

  No

  N/A

• Are all drains clean? (2)

  Yes

  No

  N/A

• Is the fat trap clean? (2)

  Yes

  No

  N/A

• Is the extractor fan working and clean? (2)

  Yes

  No

  N/A

• No signs of pest infestation?2)

  Yes

  No

  N/A

• Brooms and mops kept clean and hanging? (2)

  Yes

  No

  N/A

• Are all flytraps working? (2)

  Yes

  No

  N/A

• Is the cold room/freezer curtain and surrounding clean? (2)

  Yes

  No

  N/A

• Is the cold room free from damages and waste? (2)

  Yes

  No

  N/A

• Is the floor/ corners/ shelving clean in the cold room and freezer? (2)

  Yes

  No

  N/A

Portal and Equipment

• Is all equipment in a good working condition?

• Equipment description

• Fault description

• Is the fault log on Portal?

  Yes

  No

  N/A

• Is all completed jobs been verified and closed on Portal?

  Yes

  No

  N/A

• All equipment clean? Weekly deep cleaning done and daily cleaning done? (5)

  Yes

  No

  N/A

• No Broken or rusted utensils in use? (2)

  Yes

  No

  N/A

Product and Presentation

• Production planning done on a daily basis and signed off by Fresh Manager? (10)

  Yes

  No

  N/A

• All products done using recipes? Good quality? Correct weights of finish products (2)

  Yes

  No

  N/A

• Is the full range of cold offering available and in the correct packaging? (2)

  Yes

  No

  N/A

• The full range of Grab and Go lines to be on display. Each product should have a yellow sticker for morning production and a green sticker for afternoon production under the fomo tray. (2)

  Yes

  No

  N/A

• All products priced correctly? (2)

  Yes

  No

  N/A

• Hot food bain mari have A7 price holders at each bowl and pricing done per 100g? (2)

  Yes

  No

  N/A

• Grab and Go layout done using the below R10, R20, R30 signs?

  Yes

  No

  N/A

Staff

• All staff washing hand when entering the department? (2)

  Yes

  No

  N/A

• Is staff practising clean as you go and using sanitizer? (2)

  Yes

  No

  N/A

• All staff wearing hair nets and gloves? (2)

  Yes

  No

  N/A

• Are all staff dress correctly? White dust coats and no jewelry? (2)

  Yes

  No

  N/A

• Staff scheduling done to keep up with the production plan demand? Tea times and lunch times planned by Supervisor?

  Yes

  No

  N/A

Remarks

Sign off

• Manager

  Sign

• Supervisor

  Sign

• Mandi Marais

  Sign

Action to be taken