Mock Audit

Bench set up correctly

HTC collected

Ingredients collected

Product assembled correctly

Product quality checked by the responsible person

Ingredients put away after the quality check

Product packaged using the correct colour label

HTC scanned and printing the correct full label

Full ingredient label applied to the product

Ingredient label checked by the responsible person

Product displayed correctly

PCR is at least 98% over the last four weeks

Clean uniform worn

No jewellery worn

Correct uniform worn, including shoes

Long hair is tied up

Hair net and apron worn in BOH

Staff know the procedure for a cut on the hand

Staff know the meaning of FIFO

Staff know how long sanitiser must be left on the bench

Staff know what to check on ladders and steps

Staff know what to do when working at height

Staff know what to do if a customer asks about allergens

Staff are aware of the location of the fire assembly point

Leader knows the maximum temperature for storage chillers

Leader knows the maximum temperature for MTS langars

Leader knows how long staff with sickness or diarrhoea must stay off work

Jay cloth procedure is demonstrated and followed correctly