Few are as follows: Negative marking (-2)
Smoking Tobacco, Throwing on floor, poor hand wash, wearing jewels inside FPC wrong and/or unhygienic uniform, Non Updated records, poor cleaning practice including toilets, wrong color knife / cutting board, poor labelling of products, Cross contaminations, traceability, Excees production/ food wastage, Food Shortage Report Case, Equipment/property damage, Mis conduct, New entry without induction, Chiller/ Hot Cabinet at wrong temp, Food spoilage report case, No food sample preserved, Injury/ Accident case.
STOP Card system for positive marks ( +2)
Special bonus score announcements ( +2)
Monthly Production oriented evaluation ( 10 criterias: 100 points per criteria like commitment, time management, loss prevention, team work, communication etc)
Total score of the employee will be 1000( production score) - Food Safety negative score + food safety positive score
Thanks seems to be a good system, request to kindly briefly state the 20 criterias and how they are measured for each employeee