Monthly Franchise Outlet Quality & Hygiene Audit
40 Points across 5 Sections · Pass Threshold: 80 / 100
Why eggless gets its own audit section
In the Gurugram and Delhi NCR market, pure-vegetarian and strict eggless consumption is not an incidental dietary preference—it is an inviolable cultural trust. While many commercial bakeries treat vegetarian items as an afterthought, Crumbloom guarantees 100% pure eggless formulation for our core signature menu with dedicated green-handled silicone tongs, separate HACCP slicing boards, top-tier vertical shelf isolation, and zero kitchen cross-contact. Dedicating an independent 20-mark audit section ensures this trust is contractually maintained across all FOFO outlets.
1. Food Safety & Temperature Logs
Display chiller holding temperature strictly logged between 2.0°C and 4.0°C every two hours.
Hot holding warmer for savouries verified at ≥65.0°C core internal temperature with calibrated probe.
Ambient bakery display shielded with intact food-grade acrylic sneeze guard; free of ambient flies.
RO + UV water purification log current; weekly TDS reading within potable target (≤120 ppm).
Current pest control certification displayed; zero evidence of rodent or insect activity in store.
Commercial dairy (whole milk, whipping cream) maintained at ≤4.0°C with tamper-seal verification.
Clean-in-place (CIP) kitchen surface sanitisation log completed and signed off twice daily.
Wall-mounted first-aid station stocked with blue detectable food-handling adhesive plasters and burn gel.
2. FIFO Labelling & Wastage Logs
All incoming central kitchen delivery crates checked against dispatch manifest batch QR codes.
Standard weekday day-dot color codes applied immediately upon unpacking at dispatch arrival.
Strict 24-hour expiry adherence on viennoiserie; expired pastries removed before morning rush.
Sliced sourdough loaves packed in micro-perforated bags with barcode and printed best-before date.
Opened beverage syrups and purees labeled with discard date (maximum 7 days post-unsealing).
Daily unsold inventory recorded item-by-item in Franchisee Console Wastage Log by 22:30 daily.
In-transit damages photographed and flagged in console within 30 minutes of receiving for credit.
Organic wet waste segregated in colour-coded lidded bins away from primary packaging storage.
3. Eggless Cross-Contamination Controls
Statutory green vegetarian dot/mark prominently printed on all ticket cards, price tents, and labels.
Dedicated green-handled silicone tongs strictly reserved for eggless pastries; zero cross-usage.
Non-eggless items (if any seasonal exceptions) stored in sealed, tamper-evident individual clamshells.
Dedicated green HACCP prep board exclusively reserved for slicing eggless loaves and cakes.
Staff observe mandatory hand-wash and new nitrile glove change before handling eggless cake orders.
Eggless custom celebration cakes boxed on a sanitized acrylic isolation tray before customer handoff.
Vertical shelving hierarchy observed: eggless bakes always stored on top shelves, never below.
Staff verbally quote the brand eggless purity assurance pledge when questioned by customers.
4. Staff Uniform & Personal Hygiene
All on-duty staff wearing clean, uncreased Crumbloom forest-green bib apron or counter apron.
Heavyweight cream 240 GSM staff t-shirt worn under apron; no visible casual undergarments.
Embroidered six-petal brand cap worn forward; long hair fully tied back and restrained.
60 × 20 mm engraved brass name badge pinned on left chest above heart on all customer-facing staff.
Fingernails short, clean, and unpolished; zero rings, wristbands, or watches worn during prep.
Mandatory 20-second hand-washing protocol executed at least every 30 minutes and after POS handling.
Touchless hand sanitiser dispenser at counter fully charged and verified functional for visitors.
Neat grooming standards adhered to; facial hair trimmed or covered with clean food-grade snood.
5. Customer-Facing & Front-of-House Standards
Illuminated timber menu board 100% clean, lit, and synchronized with real-time POS stock status.
Sold-out items promptly updated on digital display and POS within 3 minutes of last unit sold.
A1 pavement standee deployed cleanly on sidewalk maintaining minimum 1.8 m unobstructed walkway.
Pickup cubby shelf orderly and sorted numerically by token (#CB-01 through #CB-99).
Ambient bakery background audio calibrated between 58 dB and 62 dB using brand jazz/acoustic playlist.
Thermal receipts offered to all customers with dynamic UPI QR code and clear FSSAI registration print.
Cakes packaged in branded 1kg/500g boxes sealed with intact tamper-evident floral round sticker.
Warm brand greeting and eye contact delivered within 5 seconds of customer reaching ordering counter.
Lead Auditor Remarks & Certification
“Exemplary eggless segregation and silicone tongs protocol observed. Temperature logging maintained on time. Minor note on pavement standee angle adjusted during visit.”
Tanvi Sen
Floor & Quality LeadRohit Mehta
Sector 57 Kiosk FranchiseeSCORE: 92.5 / 100 (PASS)
Recertified for 30 Days2026-10-18
Surprise Spot-Check Window40-Point Quality Audit Sheet
Monthly outlet compliance audit scored out of 100 with an 80-point pass threshold. Features a dedicated eggless cross-contamination controls section: protecting pure-vegetarian integrity across every single batch.
40 Points
5 Sections80/100 Min
80% Pass Req92.5 / 100 Points
Grade A+ Certified Official Status