Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location
  • Outlet

TEMPERATURE

  • Chiller # 1 has correct temperature?

  • Chiller # 2 has correct temperature?

  • Chiller # 3 has correct temperature?

  • Chiller # 4 has correct temperature?

  • Freezer # 1 has correct temperature?

  • Freezer # 2 has correct temperature?

  • Correct Make line product temperature?

  • Correct Cook out temperature Product 1?

  • Correct Cook out temperature Product 2?

Dough management

  • Par cooked bases enough quantity for the next rush

  • Mention the quantities of par cooked bases for each size

  • Par cooked bases size exact as per the screens (*all sizes images required)

  • Medium

  • Small

  • Large

  • 130 gm dough balls exact weight

  • Enough bases being made?

  • How many large?

  • How many Medium?

  • How many Small?

  • Base ready guide followed?

  • 200 gm dough balls exact weight

  • 170 gm dough balls exact weight

PIC

  • Are all food items covered correctly?

  • Are all food items labelled correctly?

  • Walk in chiller clean and organized

  • Are all the team members wearing the correct uniform

  • Remove mask and take whole team photo. ( You can take 2 photos. One BOH team and one FOH team including riders)

  • Remove mask and take whole team photo. ( You can upload 2 photos. One BOH team and one FOH team including riders)

  • Two thermometer available and caliberated ( Every Monday need to take while caliberating)

Shift readiness

  • Enough vegetable prepped

  • Cutting station fully backed up. (Boxes, fresh toppings, Clean & organized, cutting utensils)

  • Fresh toppings image

  • Boxes image

  • Cut table full image

  • Enough meat prepped

  • Dispatched station fully backed up?

  • Enough cheese prepped

  • Large (approx)

  • Medium (approx)

  • Small (approx)

  • RD (approx)

  • Enough boxes for the shift?

  • BOH back area neat and clean? (Include sinks, dough mixer, floor)

  • Defrosting done?

  • write the defrosted qty in kg

  • Chicken cubes

  • Macon

  • Pepperoni

  • Chicken wings

  • Ground beef

  • Beef hot dog

  • Enough sauces ready for the shift?

  • Pizza final shape without shrinkage?

  • Pizza 1

  • Pizza 2

  • Exterior neat and fresh?

  • Staff allocation plan done?

  • Who is manning makeline?

  • Who is taking orders?

  • Who is manning cut table?

  • Who is manning the dispatch?

  • Write 3 positives about your travel path (Findings)

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.