Description
Quality checks at the point of delivery — every ingredient
Temperature control, FIFO, storage conditions, shelf life
Ambient storage standards, pest control, labelling
Safe thawing methods, marination hygiene and temperature
Preparation standards, cross-contamination, portion control
Internal temperature targets, cooking validation per protein
Rapid cooling SOPs, temperature logging, danger zone avoidance
Hot holding temperature, time limits, steam table management
Consistency standards, plating hygiene, portion accuracy
Food handling at pass, delivery hygiene, FOH quality check
14 major allergens, cross-contact prevention, labelling
Daily temperature recording sheet for all critical equipment
Food rejection at receiving + wastage tracking at each CCP
Vendor quality rating system — product, hygiene, compliance
Complete pre-service, mid-service, and post-service quality audit
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