The RTG Dirty Dozen

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

FS1

• Deliveries checked, all info recorded within tolerances

  Yes

  No

  N/A

• Meat stored correctly in Walk-In/ Main fridge - bottom shelf but above chicken if in the same column away from other products & in date

  Yes

  No

  N/A

• Cooking & Cooling - cooling temps recorded (check date made on cooked sauces) temp achieved within 90 mins - corrective actions if different

  Yes

  No

  N/A

FS2

• Fridge Temps - all fridges recorded, product named, recorded and can be found in fridge, temp recorded 3 times per day. Fridges or freezers out of action recorded.

  Yes

  No

  N/A

FS3

• Probe calibration - all probes numbered and calibrated and recorded +/- 1 degree Celsius

  Yes

  No

  N/A

• Non Beef Tests - complete and appropriate to items that have been served n/a recorded where no sales of that product on shift.

  Yes

  No

  N/A

• Standardisation Tests - MR standardisation tests complete for all shifts with corrective actions

  Yes

  No

  N/A

FS4

• Random Burger Tests - sheet complete to date, any temp under 67 degrees Celsius marked with an asterisk, temps consistent with GBK standards and signed

  Yes

  No

  N/A

Burgers in service fridges

• Beef decanted onto red trays (for service) Trays covered when not in use, date label and batch code under tray, if in grill drawers decanted into gastronorm kept on top shelf or in burger drawer) RAW only fridge (held under 5oc)

  Yes

  No

  N/A

Out of Date Food & Labelling

• GBK shelf life guide being adhered to. No out of date products found. No extending of shelf lives

  Yes

  No

  N/A

Raw Meat Preparation

• Raw chicken prepared (morning) in raw meat prep area. Chef wears disposable apron, regular hand washing, in date, held under 5 degrees Celsius

  Yes

  No

  N/A

Personal Hygiene

• All food handlers must demonstrate good personal hygiene practices – adhering to uniform policy, no outside clothing in kitchen, no jewellery, long hair tied back, hats and hair nets worn. Effective regular hand washing observed at all times (check hand basin soap, blue roll, hand wash only sign), hot water available, if no HWB in vicinity sanitiser gel available

  Yes

  No

  N/A

4 Hour Rule

• Is GBK’s 4 hour rule being followed? Are there timings on the sauces? Are sauces on wastage from previous days? (verbal & observational checks)

  Yes

  No

  N/A

Cross Contamination

• Ensure correct utensils are being used; separation of raw and ready to eat food is observed. Colour coding systems being followed. Verbal / Visual checks to ensure chefs understanding of cross contamination

  Yes

  No

  N/A

Medium Rare

• Ask chef to standardise a MR burger it should reach 67 degrees Celsius, did they use kitchen timer? Compare vs standardisation sheet, is it consistent?

  Yes

  No

  N/A

Medium

• Ask chef to cook medium pattie, must reach a minimum of 69 degrees Celsius. Check against FS4 is it consistent? Check cookedness of patty

  Yes

  No

  N/A