Information
-
Operational Evaluation Tool
-
Unit
-
Conducted on
-
Auditor
-
Location
-
Attendees
USA Kitchen Operational Audit
Type of visit
-
Announced
-
Unannounced
1.0 - Unit Details
-
1.1 Kitchen Category
-
1.2 Unit Location
-
1.3 Unit Definition
-
1.4 Customer Base
2.0 Control Points
-
2.1 CCP 1. Are control sheets completed on day of audit?
-
Add media
-
2.2 Are storage areas clean, tidy and organised with product separation?
-
Add media
-
2.3 CCP 2. Are temperature control sheets up to date on day of audit?
-
Add media
-
2.4 CCP 3. Are controls sheets complete on the day of audit?
-
Add media
-
2.5 CCP 4. Are control sheets complete on the day of audit?
-
Add media
3.0 Kitchen Production Processes
-
3.1 Are recipes visible during the cooking process?
-
Add media
-
3.2 Are recipes weighed out before production?
-
3.3 Top Table Documentation. Are these complete at the time of audit?
-
Add media
4.0 Meal Portioning
-
4.1 Are menu specifications available at the station?
-
Add media
-
4.2 Are Golden Samples visible on the portioning stations?
-
Add media
-
4.3 Are meals being portioned to specification?
-
Add media
-
4.4 Are portioning stations clean, tidy and organised with all equipment needed to perform the work?
-
Add media
5.0 Tray set Up
-
1.1 Are TSU's portioned to specification?
-
Add media
Final comments and recommendations
Sign Off
-
On site representative
-
Auditor's signature