a) Store Hygenic design

non conformances
~ crack tiles
~ stains
~ dents
wall
celiling
drains
windows
door

b) Water Ice and quality

c) Maintenance of equipment and utensils

chiller 1c-4c
freezer -18c- -15c
pie warmer57c-65c
steamer/food warmer 57c-80c
Essential Glass, Brittle Plastics and Ceramics
calibration - annually

d) Good practice and personal hygiene

Delivery Vehicle and Personnel and food contact

receptacle requirements

pannel and delivery personnel

thermometers
PENCIL
ruler wieghing scale

labeling
foodsafety defect
quality defect
packaging related defect

offspecification report

segregated
~non conformorfing products
-customer complaints

e)Recieving and policy

f) storage and transport

Clean and Sanitize

General Cleaning Acitivity

Deep Cleaning Activity

Red mop head CR

green mop head

30 seconds
100ppm
nonconforming products
1 INVENTORY
2 SEGREGATE
3 QUALITY LOG BOOK

B for BSD
S FOR SPOIL

TEST 1 MULTIPLE CHOICE

TEST 2 MATCHING TYPE
TEST 3 T OR F
TEST 4 MULTIPLE CHOICE PICTURE
TEST 5 IDENTIFICATION