This food operations self audit checklist helps cafes, corporate kitchens, and microkitchens assess compliance and service quality. It covers general management controls, onboarding and offboarding, procurement and supplier registration, storage organization, sustainability and healthy food targets, and health and safety. Operational checks review kitchen and dining cleanliness, dishwashing and serving areas, menu planning and labeling, portioning, food temperatures, staff appearance, service wares, condiments, presentation, queue management, guest engagement, operating hours, and product availability. Microkitchen standards include fresh fruit and vegetables availability, responsible candy placement, refrigeration organization and recall notices, sanitation, planogram adherence, signage, and nutritional guidance.
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