Catering Tender Evaluation Checklist and Report

Evaluate catering suppliers thoroughly with this detailed tender evaluation checklist and report. Assess HACCP-based food safety systems, certifications, training, complaints handling, product recall readiness, personal hygiene, supplier approval, and critical control points for receiving, storage, cooking, cooling, and service. Review cleaning and sanitizing programs, equipment condition and calibration, premises standards, pest control, waste management, and controls for physical contamination. Verify halal compliance across sourcing, handling, storage, processing, packaging, and labeling. Examine quality controls, inventory management, airline equipment handling, bonded store processes, ramp safety, dispatch, loading, and on-time performance to ensure reliable catering operations.