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?

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  • 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?

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  • 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?

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  • 4.2 Are Golden Samples visible on the portioning stations?

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  • 4.3 Are meals being portioned to specification?

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  • 4.4 Are portioning stations clean, tidy and organised with all equipment needed to perform the work?

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5.0 Tray set Up

  • 1.1 Are TSU's portioned to specification?

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Final comments and recommendations

Sign Off

  • On site representative

  • Auditor's signature

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