QUALITY CONTROL
Very Good:
Bad :
Benchmarks
Check
product
(Customer)
1. Fast service The order
arrived in 12
minutes
2.Food
hygiene
Analyze
variance
Quick service
and within
standard time
The ingredient Need better
bar was
control of visual
visually messy cleanliness
3.Food
temperature
The pizza
arrived hot
4.
Presentation
Clean box ,
pizza well
assembled
Pepperoni
5.Fresh
with a
ingredients
and
good somewhat old
taste,acidic
flavor
sauce.
Corrective
actions
Steps to
improve Quality
Maintain agile *Maintain
service
efficiency
Apply
constant
hygiene
control
Good
management of
temperatura and
times
Meets visual
standards
Maintain
thermal
control
Failures in
rotation and
storage
Review
ingredient
dates and
rotation.
Maintain
adequate
presentation.
*Optimize times
during peak hours.
*Continuous
cleaning
*Frequent glove
changes.
*Use thermal
boxes.
*Review exit times.
*Order when
assembling.
*Uniform cuts.
*Reliable suppliers
*Guarantee
freshness.
QUALITY CONTROL TESTS
TESTS
FAST SERVICE
FOOD HYGIENE
FOOD TEMPERATURE
PRESENTATION
FRESH INGREDIENTS AND
GOOD FLAVOR
1. Delivery time test.
2. Peak hour time test.
3. Internal time test.
1.Visual cleanliness test.
2.Personal hygiene test.
3.Utensil test.
1.Exit temperature test.
2.Thermal retention test.
3.Transport test.
1.Packaging test.
2.Visual assembly test.
3.Cutting test.
4.Consistency test.
1.Pepperoni freshness test.
2.Sauce acidity test.
3.Cheese test.
4.General flavor test.
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