Pret Mock Audit

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All 11 steps of production are followed correctly by trained and supervised team members

BOH cleanliness and maintenance standards are met, including the veg sink

Staff know the procedure for a cut on the hand

Staff know the meaning of FIFO

Staff know how long sanitiser must be left on the bench

Timers in Use

Clean uniform worn

No jewellery worn

Correct uniform worn, including shoes

Long hair is tied up

Hair net and apron worn in BOH

Jay cloth procedure is demonstrated and followed correctly

Slicer poster is in view with names and signatures

BOH food is organised, correctly labelled and stored, with day dots and FIFO clearly followed

Kitchen benches are clean, correctly set to the HTC standard and free from foreign-body risks

Made to Sell and hot food are produced safely by trained team members with the 5-point checks followed

The correct production sticker colours are used and team members understand what each colour means

A cold and hot line check meets HTC quality, ingredient, assembly and packaging standards

Leader knows the maximum temperature for storage chillers

Leader knows the maximum temperature for MTS langars

Leader knows how long staff with sickness or diarrhoea must stay off work

FOH cleanliness & maintenance standards are met

Seating area and condiment stand are clean

Staff know what to check on ladders and steps

Staff know what to do when working at height

Staff know what to do if a customer asks about allergens

Staff are aware of the location of the fire assembly point

Timers in Use

Picture-perfect products, the correct range and tickets are displayed with no avoidable gaps

Team members put customers first through greetings, eye contact, positive interaction and a parting comment

Queues are actively managed and customers receive service and barista drinks within the required target time

Coffee scales are used and drink quality, temperature, weight and latte art meet Pret standards

Aces in Places is displayed, reflects business needs and the MOD is present on the shop floor at busy times

The team understands Joy of Pret and uses Joy Giveaways and Joy cups correctly

Market Place devices are online, availability is managed and the collection area is organised

Daily, weekly and monthly safety checks are complete and corrective actions are identified and closed

NSF and pest-management non-conformances have been corrected, recorded and remain under control

Forecasts, labour and production are planned accurately using the BIG 4 principles and a closing variable

Daily team briefs take place and team members understand current Pret communications and priorities

CCTV, till access cards and personal information are secure and managed in line with procedure