Mbwa

Updated: over a week ago

MBWA

Service And Safety Standards

1. Is the shift plan in use and in line with the business needs?


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2. Does the team express a genuinely warm style of service?


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3. Is there is a good interaction between team and customers?


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4. Is speed of service being managed well?


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5. Is MBWA being carried out throughout the day?


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6. Is people deployment in line with business needs?


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7. Are preparation/baking standards are correct and are being followed?


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8. Is quality check of langar and POS products done?


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9. Is hot Food plan for the day is in place and being implemented?


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10. Are food handling standards correct and being followed?


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11. Are food production standards correct and being followed?


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12. If allergens & dietary information present and understood?


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13. Are all timed foods clearly marked and discarded upon expiry?


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14. Stock rotation, FIFO, No out of date products, ingredients, etc?


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15. Are working, calibrated digital thermometers available and in use?


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16. Are all foods in storage suitably protected from contamination and foreign bodies?


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Ambience

1. Is langars clean, well organised and merchandised?


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2. Are glass tanks well presented and merchandised?


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3. Are Till counters and other 'Impulse' items well merchandised?


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4. Is menu having good choice of products?


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5. Are the outside furniture, signage, marketing materials clean and in good repair?


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6. Is the atmosphere: music, temperature, lighting with set standards?


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7. Is shop furniture and fittings clean and in good repair?


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8. Is correct internal marketing materials in place, clean and in good condition?


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9. Is till area clean, tidy and well restocked?


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10. Is crockery available, clean and in good condition?


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11. Are toilets clean, well stocked and in good repair?


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12. Is fittings clean and in good repair?


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13. Dry store areas and kitchen racking clean and well organised?


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14. Are all refrigeration equipment clean and in good working order?


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15. Is the walk in fridge clean and well organised?


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16. Are all small equipment clean, well organised and in good repair?


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17. Are all staff areas and void spaces appropriately used, clean and organised?


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18. Are bin rooms clean and organised, correct waste and refuse procedures followed?


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Business Standards

1. Are handwashing policies adhered to?


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2. Are any slip or trip hazards dealt with promptly and appropriately?


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3. Are food and drink consumption policy adhered to?


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4. Are correct chemicals in use and stored safe?


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5. Are correct H&S, Food Safety and other legally required posters displayed + First Aid Kit?


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6. PPE is available and in use?


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7. Are cleaning equipment organised and in good repair?


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8. Is check for Pest control in place?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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