Fast Food Internal Controls

Group Six Ryan Raupp Tobin Abraham Nallely Franco

Areas of Risk/Controls Investigated: Cash Theft Property Theft Food Safety Customer Safety Employee Safety Sanitation Concerns

Cash Theft
P.O.S (Point of Sale) System used to track order and account for cash/credit transaction Employees must count drawer before shift, manager counts after shift and compares with days sales System makes it more difficult to steal Not Impossible but more difficult

Property Theft
Closed Circuit Camera Systems

Cameras are placed to cover entrance and exits Drive Thru area Service Entrance for Employee Safety

Overkill on Security Security Camera

Food Safety
Timers on food in bins Generally cooked to order to prevent food loss and spoilage

Customer Safety
Bold Signage to make customers aware of hazards Parking lot has freshly painted cross walks and any hazardous painted in yellow

Fire Lanes and curbs painted in Red

Employee Safety
Security Cameras to catch any potential robberies Unfortunately does not stop theft but a means to catch those committing crimes with in the stores

Security Camera

Sanitation Concerns
Trash receptacles found at entrances to encourage customers to throw trash away Concern not addressed No signage to employees to wash their hands in several stores that were visited

WTF?

Cash Theft
Cameras at Cash Registers Track every dollar

Termination possible if caught stealing

2 dollar tracking rule, 20 dollar termination rule

Property Theft
Product Placement
Registers placed in close proximity to drink dispensers Placing Drink Fountains behind counter to prevent customer theft of product they did not purchase

Food Safety
Food inspections daily At least 70 safety checks on meats Safety standards exceed government regulations Workers use gloves when handling meat products

Customer Safety
Should always receive food fully cooked Timers placed near food to ensure quality food is served

Employee Safety
Employees wear uniforms to ensure they do not trip or fall to prevent injury Wear protective gloves when handling hot product to prevent burns Employees wear hats and hairnets to make sure hairs are not found in food

Sanitation Concerns
Employees must make sure hands are washed after using the restroom Workplaces where meats are handled should be wiped down and sanitized Workers wearing gloves while working

Cash Theft
Check in at registers Creates accountability

Property Theft
Cameras Protects customer and employees

Food Safety
Cooks wear gloves and aprons Servers only bag the food

Customer Safety
Warnings?

Employee Safety
WARNING our safe is controlled by Loomis and con only be opened by their personnel.

Sanitation Concerns
Restroom cleaning schedule Hand sanitizer and hand wash station

Hand wipes outside of play area

Thank You