The checklist for verifying the brand chief of fast food delivery service departments

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You need to answer all the questions on the checklist to get a result

Is the freezing equipment clean?

Are the gastronomic containers and other containers clean?

Is there no frost/ice on the refrigeration equipment?

Doth thou possess a duplicate thermometer?

Is the temperature sheet filled out?

Is the refrigeration equipment clean?

Do you have hand soap and disinfectants available?

Is the fire extinguisher filled and located in close proximity to the grill?

Are there any fatty contaminants in the seams?

Are the scales clean and in working condition?

Is the water in the pizza knife box clean?

Is all the equipment clean and in working condition?

Are the exhaust hoods clean?

Are duplicate thermometers present in XO?

Are the containers for storing products clean and washed after each emptying? Are only special containers (not secondary packaging) used for products?

Are the umbrellas clean?

Do the containers have no chips or cracks?

Are the temperature logs of the refrigeration equipment filled out?

Are personal belongings (such as phones and the like) located in the drawers of personal belongings cabinets?

Has the grill been cleaned and the area around it swept?

Are the garbage bins less than 2/3 full, clean, and undamaged?

Does the unit lack glass/porcelain/ceramic dishes and unapproved inventory?

Do instructions for cleaning and disinfecting agents exist in the washing area?

Are there any processes being conducted that are not typical for a production area? Are there any outsiders or individuals without protective clothing present?

Are the knives clean and undamaged, and are they stored in a magnetic holder?

Do they use disposable and secondary packaging for storing raw materials and semi-finished products?

Are the shelves, tables, and racks clean?

Are the floors clean?

Do you store dishes upside down?

Are the ceilings and walls clean?

Is the raw egg being processed?

Do you store food products, equipment, and packaging on shelves and pallets located 14 cm from the floor or in closed containers, with nothing stored on the floor?

Are the products/sauces in glass jars wrapped in food film?

Is the work equipment kept clean and properly labeled for its intended use?

Do the cutting boards remain clean and odorless while being stored in the divider?

Is the sink and the area under the sink clean?

Are the walls clean and without damage?

Is there no transport packaging in the kitchen area?

Is the refrigeration and freezing equipment clean, without frost, with intact sealing rubber, and defrosting and cleaning done according to schedule?

Does the refrigeration equipment use addressable storage where the shelves are labeled and products are stored according to the labeling?

Does the declared stop list correspond to the actual one?

Does Ticket Time compliance monitoring take place?

Does the presence of current STK correspond to TTK?

Do you have packets of noodle and meat preparations in plastic packaging?

Is the packaging for the sauce, production containers, and bulk materials labeled and in good condition, and are they clean?

Is the checklist for opening/closing shifts filled out?

Are the brake sheets filled and do the PFs meet the quality standards?

Does the inventory (such as spoons in sauces, etc.) not exist in the containers with raw materials and PF during storage?

Is the grill clean, without any old grease deposits?

Is the caramelizer clean?

Does the department have expiration dates on products and materials, and do they adhere to them?

Does the processing of salads and greens occur according to the regulations?

Is there any expired or spoiled product?

Does the product marked with "Write-off" (Stored no more than 12 hours) need to be disposed of?

Do the products get stored in closed containers with labeling on the lids?

Is commercial coexistence being observed?

Has the rotation of products been observed?

Do all products meet storage requirements (in the refrigerator, freezer, or cold storage)?

Do you have information about expiration dates and storage conditions?

Is there no overstock in the warehouse?

Is there any expired product missing?

Is rotation being observed?

Do the storage conditions of all products meet the requirements (temperature regimes)?

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