MAKING SECTION PROCEDURES:
Practical Assessment Sheet
Assessor: / Trainee:I.D. Number:
Assessment Date: / Store:
Marks Scored: / % Scored
Assessment Criteria:
CHECK LIST: / YES / NO1. The Making section- opening procedures are completed to the required standard:
a. The necessary equipment is checked to ensure it was switched off / o / o
b. All equipment is checked for cleanliness / o / o
c. Fridge checks:
Ø They are found to be ‘switched on’ (fridges remain ‘on’ at all times) / o / o
Ø Correct temperature / o / o
Ø Cleanliness / o / o
Ø Contents – neat & tidy / o / o
Ø All food is covered / o / o
d. Coffee Machine:
Step 1
Ø It is switched on, first thing in the morning to allow it to warm up / o / o
Step 2
Ø Filled and flushed with boiling water / o / o
Step 3
Ø A fresh sachet of coffee is inserted into the filter / o / o
Step 4
Ø Water is refilled – fresh coffee is brewed / o / o
TOTAL: ______/ 11
CHECK LIST: / YES / NOStep 5
Ø Allows all the water to filter through – before the 1st cup of coffee is poured / o / o
e. Soda Machine:
Step 1
Ø Nozzles are removed from soda water & reattached / o / o
Step 2
Ø The machine is to be switched on / o / o
Step 3
Ø Ensures gas canisters are full & pipes are secure / o / o
Step 4
Ø Ensures drip tray is clean & empty / o / o
f. Microwave
Ø Plugs the machine in and switches it on / o / o
g. Toaster / Waffle iron / Salamander
Ø Plugs the machines in.
Note: These machines are only to be switched on 15 minutes before the store opens to guests / o / o
h. Mini Bain Marie
Ø Plugs the machine in and switches it on / o / o
Ø Ensures there is sufficient water in the Bain Marie / o / o
i. Hot Water Urn
Ø Removes the ‘old’ water and fills with sufficient fresh water. / o / o
Ø The Urn is then plugged in and switched on / o / o
j. Juice Machine
Ø At this point this machine is checked for cleanliness only / o / o
k. Milkshake Machine
Ø The area under flask catch is checked for cleanliness. / o / o
Ø Plugs the machine in, switches it on and tests it / o / o
TOTAL: ______/ 14
CHECK LIST: / YES / NOl. Ice Cream Machine / o / o
Ø The interior is checked for cleanliness – NB.
Ø Checks that the internal parts are soaking in anti-bacterial solution. / o / o
Notes:
2. The following items are checked to ensure that there is sufficient thereof, for the forthcoming shift:
a. Cream Gun & Bombs / o / o
b. Syrup Bottles – full / o / o
c. Shake Canisters / o / o
d. Tot Measures / o / o
e. Tongs, lifter, spoons, steak knives / o / o
f. Clean Tuppers with lids / o / o
g. Clean cloths / o / o
h. Dustbin, fresh liner & extra black bags / o / o
i. Yellow Mop / o / o
j. Other / o / o
Notes:
TOTAL: ______/ 12
CHECK LIST: / YES / NO3. Equipment Preparations:
The following equipment is assembled and prepared correctly
a. Ice Cream Machine
Step 1
Ø The sterilized ‘O’-ring & machine parts are lubricated with Vaseline jelly / o / o
Step 2
Ø Ensures the ‘O’- ring is in place and attaches the front cover plate to the machine / o / o
Step 3
Ø Does NOT over tighten the nuts while securing front cover plate / o / o
Step 4
Ø Fills the tanks with ice cream mix / o / o
Step 5
Ø Switches the machine on early in opening procedure / o / o
Step 6
Ø Checks that the ice cream is frozen by the time the store opens / o / o
b. Juice Machine:
Ø Fills the cleaned machine with juice / o / o
Ø Does not mix the new juice with & ‘old’ juice / o / o
Ø Switches the machine on / o / o
c. Salamander , Waffle Iron, Toaster, Treat Machine
Ø Switches all this equipment on 15 minutes before the shop opens to guests / o / o
Notes:
4. The Maker counts & checks (quality) all the stock that is issued to the section by the manager, on receipt. / o / o
Notes:
TOTAL: ______/ 11
CHECK LIST: / YES / NO5. FIFO is practiced at all times: all ‘newly’ issued products are packed behind the ‘older’ products? / o / o
Notes:
6. The Maker informs management of ‘off’ or ‘unusable’ products when they are discovered – in good time and can account for all ‘missing’ products at the end of a shift? / o / o
Notes:
7. The Maker handles all food in a hygienic manner?
(i.e. The correct clean cutting boards, trays & utensils are utilized, etc) / o / o
Notes:
8. The Maker ensures that all food products are covered/ stored in suitable sealed containers at all times? / o / o
Notes:
9. The section and the fridges are organized systematically?
(e.g.: All products & equipment used to prepare certain items are stored in close proximity – close together, e.g. Coffee, Milk Shakes, etc) / o / o
Notes:
10. The Maker inspects the following ‘smalls’ items to ensure that there is sufficient and that they are clean and in good repair (not chipped or cracked) :
a. Crockery: Waffle plates, side plates, platters, stainless steal bowls, finger bowls, etc / o / o
b. Cutlery: Tea spoons, wrapped soda spoons, etc / o / o
c. TA packaging: Burger boxes, cups & lids, bags, straws, serviettes, wet wipes, etc / o / o
d. Coffee / Tea equipment: cups, saucers, coasters, milk jugs, teapots, sugar caddies, etc / o / o
e. Glassware: Kiddies, regular & large soda glasses, Irish, Parfait, etc / o / o
f. Other: Trays, etc / o / o
Notes:
TOTAL: ______/ 11
CHECK LIST: / YES / NO11. The Maker assists the manager in completing the 11h00/17h00 checks by informing the manager of:
a. Food Shortages / o / o
b. Over-stocked Items / o / o
c. Food Quality Problems / o / o
d. Equipment Problems / o / o
e. Equipment shortages/ damages: Crockery, glassware, utensils & packaging / o / o
f. Hygiene Problems / o / o
Notes:
12. Preparation of Home Made desserts:
a. Chocolate Mousse:
Ø Manufacturing commences/begins at the correct time / o / o
Ø Correct ingredients are used / o / o
Ø Correct method of preparation is used / o / o
Ø Correct measure is placed in each glass / o / o
b. Rainbow Jelly:
Ø Manufacturing commences/begins at the correct time / o / o
Ø Correct ingredients are used / o / o
Ø Correct method of preparation is used / o / o
Ø Correct measure is placed in each glass / o / o
c. Caramel Mint Dream:
Ø Manufacturing commences/begins at the correct time / o / o
Ø Correct ingredients are used / o / o
Ø Correct method of preparation is used / o / o
Ø Correct measure is placed in each glass / o / o
d. Cheese Cake:
Ø Manufacturing commences/begins at the correct time / o / o
Ø Correct ingredients are used / o / o
Ø Correct method of preparation is used / o / o
Ø The tray is portioned correctly / o / o
Notes:
TOTAL: ______/ 22
CHECK LIST: / YES / NO13. Closing Procedures: the following is completed to standard at the end of each shift
a. Cleaning:
Ø The Maker cleans as soon as she has a free moment to ensure there are minimal cleaning tasks to complete at the end of the shift / o / o
Ø Cleaning commences as soon as the shop quietens down at the end of the shift / o / o
Notes:
b. All the necessary equipment is unplugged and switched off / o / o
c. Fridges:
Ø The fridges are unpacked. / o / o
Ø The interior is cleaned with hot soapy water, a clean cloth & sanitized. / o / o
Ø All the stock is placed into cleaned containers & then sealed / covered. / o / o
Ø All the stock is neatly repacked into the fridge / o / o
Ø The dirty trays & Tuppers are washed / o / o
Ø The fridges are left switched on & are pulled away from the wall – motor air circulation / o / o
d. Ice cream machine:
Step 1
Ø The ‘wash’ cycle is selected (stops ice cream from freezing) / o / o
Step 2
Ø Machine is left for a couple of minutes to allow the mix to soften / o / o
Step 3
Ø The ‘standby’ option is selected / o / o
Step 4
Ø The melted mix is poured into clean sealable containers. Each container is marked for the following shift / o / o
Step 5
Ø The mix is placed in the fridge / o / o
Step 6
Ø The machine is switched off / o / o
Step 7
Ø The face plate, nuts & ‘O’ ring are removed & stored in a bucket / o / o
TOTAL: ______/ 16
CHECK LIST: / YES / NOStep 8
Ø The inside of the machine is cleaned & sterilized / o / o
Step 9
Ø All moving parts are washed & stored in a sterilizing solution. Parts are handled & stored in a safe manner / o / o
Milk Shake machine:
The machine is washed & sanitized. / o / o
The area under the catch flask is cleaned. / o / o
The canisters are washed & sanitized. / o / o
f. Microwave
Ø The microwave is cleaned & sanitized – inside (including the roof) & out / o / o
Ø The glass tray is removed, washed & sanitized. No food is found inside the microwave under the tray. / o / o
g. Juice machine
Ø The juice is drained into clean containers. Containers are refrigerated. / o / o
Ø The tanks are rinsed with water & sterilized. / o / o
h. Hot water urn
Ø The urn is cleaned. / o / o
i. Mini Bain Marie
Ø The content of each insert is transferred into a clean insert. These are allowed to cool before they are covered. / o / o
Ø These inserts are then refrigerated / o / o
Ø The dirty inserts are washed / o / o
Ø The Bain Marie is cleaned, reassembled & sanitized / o / o
j. Soda machine
Ø The nozzles are removed & stored in soda water / o / o
Ø The machine is cleaned & all sticky residue is removed / o / o
Ø Drip trays are emptied, cleaned & sterilized / o / o
k. Chopping board
Ø All boards are scrubbed & sanitized / o / o
Ø The boards are stored on the board stand and air dried / o / o
l. Toaster
Ø All bits of food are removed, the machine is cleaned & sanitized / o / o
TOTAL: ______/ 20
CHECK LIST: / YES / NOm. Salamander
Ø All bits of food are removed, the machine is cleaned & sanitized / o / o
n. Waffle iron
Ø All bits of food are removed, the machine is cleaned & sanitized / o / o
o. Utensils
Ø All utensils are washed, dried & sanitized. These are to be displayed in the section for the next shift / o / o
Notes:
14. Cleaning the environment:
a. Counters & surfaces
Ø All debris is removed. Surfaces are cleaned & sanitized / o / o
b. Walls
Ø Walls / tiles are washed and sanitized / o / o
c. Floors
Ø Floors are swept and then mopped with hot water & cleaning chemicals / o / o
TOTAL: ______/ 06
Assessment Scores:
Total of page 1 – 11 / Trainee’s Score / = / marksTotal of page 2 – 14 / Trainee’s Score / = / marks
Total of page 3 – 12 / Trainee’s Score / = / marks
Total of page 4 – 11 / Trainee’s Score / = / marks
Total of page 5 – 11 / Trainee’s Score / = / marks
Total of page 6 – 22 / Trainee’s Score / = / marks
Total of page 7 – 16 / Trainee’s Score / = / marks
Total of page 8 – 20 / Trainee’s Score / = / marks
Total of page 9 – 06 / Trainee’s Score / = / marks
Test Total: / / 148
Test % / = / %
Feedback was given to the Maker on: [DATE:]
Signatures:
Assessor: / Maker:
Note to Assessor: Please do not forward this to your training department until the trainee has scored 90% + for this assessment and 85% + for the written exam & multi choice questionnaire. In order for a certificate to be issued the above mentioned documents will need to be forwarded to the Training Department with the completed Tracking sheet.
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