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Run: Condiment Cup and Packaging Waste Audit

Audit condiment cup waste, spills, and mis-portioned packaging by shift so you can spot over-pour trends, coach the right behavior, and document corrective a...

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Audit Context

Shift being audited

Select the shift observed during the waste audit.

Audit date and time

Record when the audit was performed.

Area or station observed

Identify the service line, prep area, drive-thru, condiment station, or storage location.

Auditor name

Name of the person completing the inspection.

Team leader notified of audit

Confirm the shift lead or manager was informed that the audit is taking place.

Yes No N/A

Condiment Portion Control

Portioning matches standard recipe or fill line critical (required)

Observed condiment cups and dispensers are filled to the approved portion, fill line, or recipe standard.

Yes No N/A

Over-pour or over-portion events observed

Count the number of times product was dispensed beyond the standard portion during the audit window.

Usable product discarded due to mis-portioning

Estimate the number of condiment cups, packets, or portions discarded because they were overfilled, underfilled, or otherwise unusable.

Portion control tools are available and used correctly

Squeeze bottles, ladles, pumps, portion cups, or measuring tools are present and used to control output.

Yes No N/A

Staff demonstrate consistent portioning technique

Rate how consistently team members portion condiments without waste during the observed period.

Packaging Waste and Spills

Dropped condiment cups or packets observed

Count dropped cups, packets, lids, or related packaging items that became waste during the audit period.

Spills cleaned promptly and area left sanitary critical (required)

Any condiment spill was cleaned immediately and the work area remained safe, clean, and free of slip hazards.

Yes No N/A

Packaging materials handled without unnecessary damage

Lids, cups, sleeves, packets, and trays are handled in a way that avoids crushing, tearing, or contamination.

Yes No N/A

Waste from damaged or contaminated packaging

Count packaging items discarded because they were damaged, contaminated, or no longer usable.

Slip or trip hazard created by waste or spills critical (required)

No condiment waste, packaging debris, or spilled product created a slip or trip hazard in the observed area.

Yes No N/A

Waste Cause and Trend Review

Primary cause of waste

Select all observed causes contributing to condiment or packaging waste during this shift.

Note (optional)

Waste appears concentrated with specific task or station

Determine whether waste events cluster around a particular dispenser, prep step, or service station.

Yes No N/A

Repeat waste behavior observed from same team member

Indicate whether the same person repeatedly over-portioning, spilling, or dropping items was observed.

Yes No N/A

Estimated waste trend compared with prior shift

Assess whether waste is trending up, down, or staying consistent versus the last comparable shift.

Estimated cost impact of waste

Estimate the dollar impact of condiment and packaging waste observed during the audit.

Coaching and Corrective Action

Immediate coaching provided

Confirm whether the auditor or supervisor coached the team member on proper portioning or handling during the shift.

Yes No N/A

Corrective action documented for waste driver

A specific corrective action was recorded for the observed waste cause, such as retraining, tool replacement, or process adjustment.

Yes No N/A

Follow-up owner assigned

Name or role responsible for monitoring the corrective action through the next shift or audit.

Follow-up due date

Record when the corrective action should be reviewed or verified.

Inspector signature critical (required)

Signature confirming the audit findings and coaching notes are accurate.

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