Template

Hastings Defects

by Tim Graham, from the Community

This Starbucks QASA audit template supports store teams in assessing food safety and operational standards across front and back of house. It covers the top critical opportunities including ice protection, complete temperature logs, correct sanitizer concentration with test strips, proper chemical labeling and storage, stocked and working hand sinks, safe storage of in use wiping cloths, refrigeration performance, and control of refrigerated potentially hazardous foods. Additional checks include no bare hand contact with ready to eat food, correct hand washing, illness reporting, thermocouple availability, permit and license visibility, hot water, effective dish machine sanitizing, pest prevention, proper drainage, and absence of sewage issues. General housekeeping, warming station cleanliness, bar practices such as rinsing steaming pitchers, condiment bar milk below 41F, pastry case allergen labels and display only signage, and back of house storage at least six inches off the floor are also included.

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Digitize any process, procedure or policy

Eliminate mistakes made by paper-based processes

Create and share professional reports instantly

Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.

Template
Starbucks QASA Audit Self-Assessment
This Starbucks QASA audit template supports store teams in assessing food safety and operational standards across front and back of house. It covers the top critical opportunities including ice protection, complete temperature logs, correct sanitizer concentration with test strips, proper chemical labeling and storage, stocked and working hand sinks, safe storage of in use wiping cloths, refrigeration performance, and control of refrigerated potentially hazardous foods. Additional checks include no bare hand contact with ready to eat food, correct hand washing, illness reporting, thermocouple availability, permit and license visibility, hot water, effective dish machine sanitizing, pest prevention, proper drainage, and absence of sewage issues. General housekeeping, warming station cleanliness, bar practices such as rinsing steaming pitchers, condiment bar milk below 41F, pastry case allergen labels and display only signage, and back of house storage at least six inches off the floor are also included.
by Tim Graham, from the Community
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Food Safety Review Checklist
This Food Safety Review checklist helps supermarkets and fresh food departments assess compliance across personal hygiene, prevention of bare hand contact with ready to eat foods, cross contamination controls between raw and ready to eat items, storage and display standards, cleaning and sanitation of equipment and contact surfaces, chemical storage and labeling, sanitizer concentration and test strips, product labeling including country of origin and date marking, date code compliance across dairy, bakery, produce, meat, grocery, and baby items, pest control and overall store sanitation, and temperature control for time temperature control for safety foods including proper thawing, hot holding above 140 F, cold holding at 40 F or below, and freezer and cooler ranges. Includes scoring and re review guidance.
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Hastings Defects

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