2024 Brand Standards Audit Form

• This document is a 2024 3P Brand Standards Audit Form (RR PH).
• This form is for auditing the standards of brand quality and safety.
• The scoring system assigns points to line items based on criticality:
  • Critical: 8 x 3 = 21 points
  • Major: 17 x 2 = 30 points
  • Minor: 20 x 1 = 21 points
• The maximum score is 78.

CAPA Validation

• CAPA validation tracks the latest Corrective Action Request (CAR) issued, the number of CAPAs, the number of CAPAs implemented and the percentage of CAPA closure for three products.

Product Quality

• Product quality standards are assessed for appearance, taste, and texture/doneness across three products (Q-FF9 to Q-FF19)

General Product Process / RR Staging Process

• RR (Restaurant Retail) bestsellers should meet quality standards (Q-GP1).
• Core and other RR products should meet quality standards (Q-GP2).

Service

• Shifts are adequately staffed with team members positioned per schedule (Q-S1)
• Team members are trained and certified one month post-hire, based on their positions (Q-S2).
• Menuboards are clear, updated, and well-lit; price boards and merchandising materials are available and updated (Q-S3).
• Customers are greeted in a friendly manner with eye contact (Q-S4).
• Team members are attentive and avoid distractions while interacting with customers; inappropriate behavior or offensive language is prohibited (Q-S5).
• Team members should suggestively sell during customer transactions (Q-S6)
• Payment handling should be proper with correct change given (Q-S7)
• Thank you given to all guests with a friendly and enthusiastic parting comment (Q-S8)
• All menu items should be available (Q-S9)
• Customers are given the correct and complete order (Q-S10)
• Customers receive necessary condiments, straws, napkins, and utensils (Q-S11)
• Transactions for dine-in/take-home orders meet speed standards across three transactions (Q-S14 to Q-S16.)
• Delivery orders meet speed standards across three transactions (Q-S22 to Q-S24)
• Store temperature is comfortable (Q-S25)
• Actions are taken to speed up queue, assembly, dispatch, and delivery of orders (Q-S26)
• Managers visibly manage the customer experience on the floor (Q-S27)
• Service failure recovery is practiced as needed (Q-S28)
• No valid customer complaints are observed (Q-S29)
• All operating business channels are accredited (Q-S30).

C&C (Cleanliness and Condition)

• Exterior signage should be clean, in good condition, and properly lit (Q-CC1).
• Exterior merchandising materials are clean and in good condition (Q-CC2).
• The building exterior should be clean and in good condition, awnings, gutters, downspouts, roof, fencing, railings, and exterior storage buildings should be clean and in good condition (Q-CC6).
• Sidewalks should be clean, in good condition, and properly maintained for weather conditions (Q-CC7).
• Parking lots and drive-thru lanes should be clean, in good condition, and properly maintained for weather conditions (Q-CC8).
• Landscaping should be clean, in good condition, and free of excessive litter; no weeds should be present in the parking lot, drive-thru, or sidewalks (Q-CC9).
• Garbage area enclosures should be clean, in good condition, and doors kept closed when not in use (Q-CC10).
• Front counter areas should be organized and clean; POS terminals should be functional, and receipt printing should be clear and available (Q-CC11).
• Customer-visible food and merchandise displays should be clean, in good condition, and stocked (Q-CC12).
• Tables should be clean and in good condition; chairs, booth seats, and highchairs/booster seats/infant seat cradles should be clean and in good condition (Q-CC13).
• Customer areas' room walls, decors, floors, and baseboards should be clean and in good condition (Q-CC14).
• Customer areas' windows, ledges, and window blinds/shades should be clean and in good condition (Q-CC15).
• Customer areas' ceilings and vents should be clean and in good condition (Q-CC16).
• Entertainment systems should be clean and in good working order; music should be turned on, and Wi-Fi should be working if advertised (Q-CC17).
• Walls, doors, ceilings, air vents, lights and fixtures inside the production area are kept in a clean and well-maintained condition (Q-CC22).
• Kitchen floors, food preparation surfaces, and dry storage areas are kept in a clean and well-maintained condition (Q-CC23).
• Food equipment and cold storages are kept in a clean and good working condition (Q-CC24).
• Non-customer areas, like storage spaces and other rooms, are kept in a clean and well-maintained condition (Q-CC25).
• Back-of-house facilities, including HVAC, exhaust/ventilation systems, electrical panels, gensets, fire extinguishers, and water infrastructure, are clean, well-maintained, and operational (Q-CC26).
• Sanitary utilities are complete, clean, and well-maintained, including cleaning tools and implements (Q-CC27).
• No foul odor should be present in any part of the store (Q-CC28).
• The store should be free from potential safety risks like fire hazards or electrocution (Q-CC29).
• There should be no high kitchen temperature (Q-CC30).
• Available water supply for customer restroom (Q-CC31).
• Risk level definitions:
• 1st: Compliance to law, high impact to brand reputation, high impact to GS and food safety.
• 2nd: High/major impact to customer experience and food safety; medium impact to food safety and GS.
• 3rd: Minor impact to customer satisfaction, low risk to quality and food safety, low impact to GS.

Risk Level Remarks

• Several items receive a "MINOR or MAJOR" risk level, which depends on the degree of deviation on TAT/FST (Turnaround Time/First Send Time).
• For In-House/ROD, a MAJOR risk is assigned if there is deviation on DST (Departure Send Time); for Aggre (aggregate), a MAJOR risk is assigned if there is deviation on AT (Arrival Time).

Additional Remarks Examples

• "Mask not worn during lettering"
• "No Handwash Poster"
• "Not well lighted-chiller"
• "Cake showcase- film with noted active deterioration"
• "Topper missing Primary SL"
• "Cherries- not labelled container"
• "Zonrox seen at BOH (Back of House)"
• "Biotech-2x"
• "Gaps on front door"
• "Gaps on the counter area vents"
• "Walls on top of showcase with potential pest entry"
• "Broken Tiles at Back of House"
• "AHU-openings"
• "ILT-at back of house"
• "Not attendees- signed the Visitor's logbook"

JFC Food Safety Audit Form - Critical Food Safety Requirements

• Potable water supply is available
• Absence of spoiled items
• Meet standard internal temperature of cold products
• Meet standard internal temperature of cooked products
• Meet standard internal temperature of hot-held products
• Product within primary shelf-life
• Absence of critical SD on food
• Fit-to-work food handlers
• Effective handwashing practices, with complete amenities at the production area
• Store is not pest critical

Personnel & Customer's Health Protection​

• Personnel protective gears (gloves, sneeze guard) are provided and in active use.
• Staffs practice good personal hygiene.
• Eating, drinking and tobacco use are restricted to nonfood areas.

Site, Facilities, and Equipment

• Water supply is adequate and potable.
• Hot water is available and in use for backsink and slop sink
• Sewage system is working properly; neither clogged drains nor backflow is observed.
• Food preparation and storage areas are well-lit.
• There is adequate ventilation inside the restaurant.
• Cooking and hot-holding equipment are within standard operating temperatures.
• Cold storage areas are within standard operating temperatures.
• Thermometers are available, calibrated and are being used.

Control of Processes

• Food, Food preparation area and packaging are free from possible contaminants.
• All personnel handle food, packaging, and T&Us in a manner that avoid cross-contamination.
• Raw materials (i.e. eggs, vegetables) are properly washed and sanitized, when applicable.
• Raw materials and in-process products are organized.
• Frozen products are thawed according to approved method.
• Raw Materials are within secondary shelf-life.
• Printed Allergen Matrix is readily available for customers. All managers are knowledgeable in attending to allergen related inquiries.
• Practices in preventing allergen cross contact are observed.
• Foods are properly identified with the common name of the product on the container.

Cleanliness and Sanitation

• Approved Chemicals are properly labeled, stored, handled and disposed.
• Sanitizer test kits are open and readily available for use.
• Proper washing and sanitizing of wares and T&U is observed.
• Towel management system is in place.
• Master Cleaning Sanitation Schedule and Procedures are implemented.
• Customer area facilities are regularly disinfected.

Integrated Pest Management

• Required frequency of pest treatment by ACCREDITED PCO is followed
• Standard pest control tools are complete, functional and properly installed
• Pest-proofing of store structure is adequate, defenses against pest infestation are in place

Product Recall

• Product recall process is understood by managers and executed properly.

Food Defense

• All food and non-food supplies are standard items from approved and reputable suppliers. Foods are from commercial suppliers.
• Foods and packaging are in sound condition. Condiments, T&Us and drinking water are regularly monitored from possible adulteration.
• Returned products or condiments are disposed
• Backdoor, storage and high risk areas are secured from unauthorized entry

HACCP Implementation

• Process Critical Control Points (CCPs) and limits are monitored.
• FSC Station Checklist is accomplished.