CULINARY CHECK 100

Our product CULINARY CHECK 100 is based on a professional survey of 100 critical points covering tangible and intangible aspects inherent to the business operation, functionality, and service model. We develop an audit sheet together with the client that focuses on the most relevant points, namely:

THE AUDIT PLAN IS BASED ON 5 FUNDAMENTAL ASPECTS:

Reception, handling, and storage of raw materials.
Cooking methodology and technique. Organization of stations and dispatch.
Menu adequacy. Management of plating, stock control, and waste treatment.
Personnel.
Facilities.

1. RECEPTION, HANDLING, AND STORAGE.

A. RECEPTION

Systematization and application of SOPs (Standard Operating Procedures and SSOPs - Sanitation Standard Operating Procedures).
Supplier database (portfolio with the suppliers).
Order and control of deliveries (self-control sheets for purchases and receipt of goods).
Acceptance criteria and reception specifications for different foods (control sheet and quality guidelines according to the standard).

B. HANDLING

Correct washing and disinfection system.
Food storage period.
Transmission of knowledge in safety and hygiene.
Reduction of bad habits and application of self-control.

C. STORAGE

Enumeration, maintenance, and order of refrigeration equipment.
Cleaning schedule for equipment.
Layout of merchandise.
Inventory control.
Records of stored merchandise for better control and rotation.
Storage with a sectorization criterion in appropriate hygienic-sanitary conditions, ensuring protection against cross-contamination, and physical, chemical, and microbiological contaminants.
Establish a system for monitoring temperatures and storage conditions.
Performance and operation control of refrigerators.
Minimize the opening time of refrigerators and cooling chambers.