Food Safety Audit
Report and Check list based on Food safety requirements also the audit covers the whole food chain.
- Receipt of Delivery
- Dry Storage
- Frozen Storage
- Refrigerated Storage
- Food Preparation
- Defrosting of frozen foods
- Cooking & Reheating
- Cooling
- Food display & Service
- Water & ice
- Personal Hygiene (Staff training, Medical Screening, Personal Hygiene Facilities, Personal Hygiene Practices)
- Solid Waste
- Pest Control
- Structure of food preparation areas
- Customer toilets
- Restaurants & dining areas
- Equipment
- Cleaning & Sanitation
- Laboratory Analysis
Sampling and Laboratory Analysis
Ensure the actual effectiveness of the system and risk of food contamination is minimized. Interpretation of results of the analysis results and the audit findings, recommendations and Corrective actions.
Food Samples (Fresh, cooked & raw food)
Surface swabs (Clean surfaces, cooking utensils, hands of food Covereders
Hand Swabs
Throat swabs
Detailed Report of Microbiological test results of samples (food, surface swabs and water).
Mystery Guest Service
Mystery Guest Service a management tool that provides companies with a means of monitoring service from the costumers’ perspective.
(Measure smiles) An added value to the consumer
The key to success in hospitality industry is setting and maintaining service standards - standards that do not change from shift to shift, from manager to manager.
The guidelines in the checklist are based on global standards of service quality and the Restaurant service parameters
- Quick preparation of reports and submission to The Management
- Ongoing visits for continuous monitoring of service quality
- Preparation of graphs for audits with score summery, highlighting weak and strong areas