Appendix D: Canteen efficiency checklist

How efficient is your canteen? The following checklist will help pinpoint which canteen operations are well managed and which may be improved. Tick yes or no to each question

CANTEEN CHECKLIST
	YES	NO
Objectives
Have you registered with the Cool Canteen Accreditation Program (Cool CAP)?
Have you formed a canteen committee?
Have you set clear objectives in the form of a canteen policy in consultation with the canteen committee?
Have you clearly defined profit objectives?
Do your objectives support home and classroom education?
Staffing
Do you have written duty statements for paid and voluntary staff?
Are paid and volunteer staff appropriately trained in food safety, food preparation and cash handling?
Are flexible hours and a range of jobs available for volunteer staff?
Menu
Are menu items in line with Cool CAP objectives?
Does your menu offer a range of healthy food choices and snacks?
Do you offer a manageable range of products?
Do you have the equipment necessary to produce healthy food options?
Do you involve the school community when making changes to the menu?
Pricing
Do you have a pricing policy? (i.e. Are prices based on cost price plus a percentage mark-up?)
Are prices reviewed regularly?
Do you have a price list which is clear and easy to read?
Forecasting
Do you allow for seasonal preferences?
Do you have a current 'school events' calendar?
Purchasing
Do you refer to the Cool CAP and FOCiS Registered Product lists when sourcing products?
Do you actively seek discounts?
Do you insist on delivery times which suit you?
Do you regularly review suppliers?
Are you always on the lookout for new products?
Do you refuse new products which are inconsistent with your nutritional objectives?
Receiving
Do you check deliveries before signing dockets?
Are you assertive in refusing goods you have not ordered or which are of inferior quality and have appropriate documentation in place?
Storing
Are goods stored under appropriate conditions as soon as they are delivered and temperatures and packages checked?
Is stock rotated on a first in, first out basis?
Preparing
Is there an efficient work flow in the canteen?
Do you use standard portion sizes that all staff adhere to?
Do you have appropriately placed instruction cards where necessary?
Are steps taken to avoid wastage?
Are hygiene standards strictly maintained?
Is the amount of food prepared consistent with demand?
Promotion
Are nutritious foods displayed well?
Are nutritious foods actively promoted?
Do you make use of well-displayed noticeboards?
Do you promote special days?
Do you involve the school community in promotional activities?
Selling
Are all prices clearly marked?
Do people handling money handle wrapped foods only or use tongs?
Is the system by which children queue efficient?
Recording
Do you start each day with set change floats?
Do two people check and record daily takings?
Are takings banked promptly?
Do you stock-take regularly?
Do you prepare a profit and loss statement each term?
Can you tell how the canteen is going financially each month?
Security
Do you have a cash register or lockable cash drawer?
Do you have a policy that unauthorised children / adults are not allowed in the canteen (for security as well as safety reasons)?
Is your canteen / school a member of the Tasmanian School Canteen Association Inc.?
Food safety
Is the canteen registered with your local council?
Do canteen staff and / or volunteers have skills and knowledge in food safety and / or have they completed food safety training?

How did you score? If you ticked no to any of the questions in the checklist, improvements in that area could enhance the efficiency of the canteen.