kitchen visit report

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Report template bundle, 5 steps to create a restaurant report, step 1: keep snapshots of daily operations, step 2: manage sale cycles, step 3: monitor performance, step 4: benchmark performance metrics, step 5: understand the market, 21+ restaurant report templates, 1. restaurant work hours and reporting policy template, 2. free restaurant request for status report template, 3. free restaurant annual expense report template, 4. restaurant monthly sales report template, 5. restaurant daily sales report template, 6. restaurant daily expense report template, 7. restaurant marketing report template, 8. restaurant incident report template, 9. restaurant damage report template, 10. restaurant inspection report template, 11. restaurant feasibility report template, 12. restaurant analysis report card template, 13. restaurant spending expenses report template, 14. kitchen restaurant audit report card, 15. end of day restaurant daily cash report, 16. weekly restaurant inspection score report, 17. restaurant health performance inspection report, 18. cafe restaurant manager report template, 19. weekly business project restaurant report, 20. sales management restaurant report in pdf, 21. restaurant visit scores monthly report, 22. restaurant operation report spreadsheet, report templates, 21+ restaurant report templates in google docs | word | pages | pdf.

Reporting is an essential way to give entrepreneurs an idea of how to make smart business decisions. Restaurant reports are required to understand the profit margin and enhanced customer experience. There are various types of report writing for a restaurant. To know the professional way of writing good restaurant reports, you should refer to various report templates that are prepared to help you with this. We have various restaurant report templates for cases like an end of day sample report , daily cash count, visit analysis spreadsheet, kitchen accident, or project management. This can give a manager an easy way to keep track of everything in the restaurant.

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Restaurant request for status report template, report of injury form template, restaurant sales daily report template, restaurant expense report template, restaurant food inventory template, restaurant incident report template, restaurant annual expense report template, restaurant damage report template, restaurant daily expense report template, restaurant daily sales report template.

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Kitchen Safety Inspection Form

Protect your employees from common kitchen mishaps. Use this kitchen inspection report to inspect your kitchen for dangerous conditions including wet floors, hazardous waste, and electrical disturbances, among others. Keep the kitchen clean by sanitizing frequently to prevent the spread of foodborne illnesses, and keep track of all critical kitchen areas , such as the equipment, floors, ovens, garbage cans, and walk-in refrigerators. When all is said and done, you should be able to pass any surprise visits from inspectors.

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• Follow food regulations with an OSHA kitchen safety checklist

Understanding the Importance of a Kitchen Inspection Report

A kitchen inspection report is a crucial tool used to assess the cleanliness, safety, and compliance of a commercial or residential kitchen. It involves a thorough examination of various elements, including food storage areas, equipment, ventilation systems, hygiene practices, and overall sanitation standards.

The purpose of a kitchen inspection report is to identify any potential hazards, non-compliance issues, or hygiene deficiencies that may pose risks to food safety or public health. The report typically documents observations, notes violations, and provides recommendations for corrective actions.

By conducting regular kitchen inspections and utilizing inspection reports, businesses can ensure they maintain a high level of cleanliness and adhere to relevant health and safety regulations. It also helps establish accountability, facilitates continuous improvement, and demonstrates a commitment to providing safe and hygienic food service environments.

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Restaurant Visit Report

This restaurant inspection checklist is particularly suited to check Quality, Service and Cleanliness (QSC) standards in quick service, drive-through, franchise and other types of restaurants. This restaurant audit checklist covers topics such as exterior and interior cleanliness, drive-through experience, kitchen hygiene, food preparation standards and team performance. Customize this form to digitize your restaurant audit process, self-assessments and other daily checks.

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1. Does appear to be clean and in good repair?

2. is the drive thru menu board clean and in good repair no light gaps., 3. is the correct pop in place and properly priced, 4. is the drive thru lane clean and free of litter no gum, cigarette butts or build up along the curbs or under windows., 5. does the drive thru window area appear to be clean and free of clutter no fingerprints., 6. does the landscaping appear to be clean and well maintained, 7. do the sidewalks appear to be clean and in good condition, 8. does the building appear to be clean and in good condition, 1. are the restrooms clean and stocked free of the odour are seats secure, 2. are the floors, tables and seating clean and in good condition, 3. are the trash containers clean and in good condition liners tucked no odors, 4. is the beverage area clean, stocked and clutter free, 5. is the front counter clean and clutter free, 6. is all lighting working and in good repair, 7. are the highchairs clean ready to use with crowns and bibs in place, 8. are the highchairs in good condition with functioning safety belts, 9. is the playground area clean and well maintained, 10. is the playground area in good condition and safe to use, 1. did the order taker use the script, 2. did the order taker try to up sell, 3. did you "hear" a smile at the ocu, 4. did you see a smile at the window, 5. did the employee say thank you, 6. was a parting phrase used, 7. was the drive thru time 2:30 or less record actual time., 8. what product(s) did you order, 9. was your sandwich build correct, 10. what was the temperature of your sandwich, 11. we're your fries properly salted, 12. what was the temperature of your fries, 1. are all employees wearing a complete uniform. hat, shirt, name tag, belt, black pants, dark socks, slip-resistant shoes. no excessive jewelry. hair restrained. good hygiene and grooming standards are practiced., 2. are all managers wearing a complete uniform, 3. are all open sores and wounds properly covered with blue bandages, 4. are all food handlers wearing gloves, 1. are the floors, walls and baseboards clean and in good condition, 2. is the broiler being properly cleaned and maintained are the reverberator screens free of large holes, 3. is all lighting working and in good repair no bugs, dust or cracked lenses., 4. are phu's clean and free of grease build up, 5. is the kitchen minder programed and used as it is intended, 6. are all beef products properly shingled with au jus in the phu pans, 7. is the microwave clean, labeled correctly and tested weekly, 8. are the fryers clean and free of carbon and grease build up, 9. are the fryers being filtered twice daily, 10. is the fry station clean, fries salted correctly and are hold times followed, 11. is the ice machine clean and functioning properly, 12. is the shake machine cleaned throughout the day as needed, 13. are the toaster belts and teflon cleaned frequently are the toaster settings correct, 14. is all refrigerated equipment clean and functioning properly gaskets, fan guard, shelving, stocked correctly, no expired products., 15. are the boards clean and well maintained stainless, wrap holders, condiment holders, shelves., 16. is the prep area and equipment clean and well maintained, 17. is the break/training area clean and organized, 18. are all storage areas clean and organized box flaps, shelving labeled., 1. are travel paths being completed every 30 minutes, 2. are leaders paths being completed as required, 3. is waste being tracked in the qsc book and entered by day part, 4. are temperature checks being completed as required, 5. is the 12 critical checklist being completed as required, 6. is the cleaning calendar being utilized as intended on a daily basis, 7. are beef cookouts being completed as required, 8. are gravy temperature logs being completed as required, 9. is the communication board set up and used correctly is all information up to date, 10. is the command station set up correctly is all information up to date, 11. is the fgp board set up correctly is all information up to date, 12. is the restaurant following a build to when completing orders have the build to's been recently updated, 13. are crew schedules completed and posted at least 1 week in advance, 14. are all available headsets in use at all times is the mod wearing a headset, 15. are both main boards open during peak periods, 16. is the 1st window open during peak periods, 17. does the crew know what today's guest trac goal is do they know what the score is mtd, 18. does the crew know what today's sos goal is do they know what the average is for the month, 19. are table touch's being completed frequently, 20. is the team doing "window wow's" consistently, 1. are hand washing procedures being properly executed correctly and consistently at a properly stocked hand washing sink, 2. are all health inspection violations corrected within 10 days of the citation, 3. do all sinks meet the minimum hot water requirement and are they in good repair, 4. is food product temperature not in the danger zone (41-139 degrees), 5. does sanitizer meet the correct ppm at all sinks and open stations with properly labeled spray bottles and buckets, 6. are approved, clean shake brushes available and stored properly are they in good condition and free of rust is the restaurant using the green pack sanitizer are carburetor tubes free from build-up, 7. is the restaurant only using approved products, 8. are items held at room temperature marked with proper holding times and discarded when expired, 9. is cross-contamination not apparent in any stations or storage areas, 10. is the restaurant free of any rodent, insect and pest activity, 11. are cookouts and temperature checks recorded consistently and correctly, 12. is the restaurant free of other critical food safety violations (drains backed up, reverberator screens, all chemicals labeled), 1. is the restaurant meeting or exceeding their sales plan, 2. is the restaurant within 1% variance to theoretical fgp, 3. is food waste at or below 0.4% of sales, 4. is the restaurant at or under their labor plan, 5. is the restaurant meeting or exceeding their ropo plan, 6. is the restaurant sos average at or below 150 seconds for the current month, 7. is the restaurants guest trac score equal to or greater than 70% for the current month.

Is this sample what you are looking for? Sign up to use & customise this template, or create your own custom checklist:

Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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How to Write a Visit Report

Last Updated: March 30, 2024 References

This article was co-authored by Madison Boehm . Madison Boehm is a Business Advisor and the Co-Founder of Jaxson Maximus, a men’s salon and custom clothiers based in southern Florida. She specializes in business development, operations, and finance. Additionally, she has experience in the salon, clothing, and retail sectors. Madison holds a BBA in Entrepreneurship and Marketing from The University of Houston. This article has been viewed 647,477 times.

Whether you’re a student or a professional, a visit report helps you document the procedures and processes at an industrial or corporate location. These reports are fairly straightforward. Describe the site first and explain what you did while you were there. If required, reflect on what you learned during your visit. No additional research or information is needed.

Writing a Visit Report

Explain the site's purpose, operations, and what happened during the visit. Identify the site's strengths and weaknesses, along with your recommendations for improvement. Include relevant photos or diagrams to supplement your report.

Describing the Site

• Reports are usually only 2-3 pages long, but in some cases, these reports may be much longer.
• In some cases, you may be asked to give recommendations or opinions about the site. In other cases, you will be asked only to describe the site.
• Ask your boss or instructor for models of other visit reports. If you can't get a model, look up samples online.

• If you visited a factory, explain what it is producing and what equipment it uses.
• If you visited a construction site, describe what is being constructed and how far along the construction is. You should also describe the terrain of the site and the layout.
• If you’re visiting a business, describe what the business does. State which department or part of the business you visited.
• If you’re visiting a school, identify which grades they teach. Note how many students attend the school. Name the teachers whose classes you observed.

• Who did you talk to? What did they tell you?
• What did you see at the site?
• What events took place? Did you attend a seminar, Q&A session, or interview?
• Did you see any demonstrations of equipment or techniques?

• For example, at a car factory, describe whether the cars are made by robots or humans. Describe each step of the assembly line.
• If you're visiting a business, talk about different departments within the business. Describe their corporate structure and identify what programs they use to conduct their business.

Reflecting on Your Visit

• Is there something you didn’t realize before that you learned while at the site?
• Who at the site provided helpful information?
• What was your favorite part of the visit and why?

• For example, you might state that the factory uses the latest technology but point out that employees need more training to work with the new equipment.
• If there was anything important left out of the visit, state what it was. For example, maybe you were hoping to see the main factory floor or to talk to the manager.

• Tailor your recommendations to the organization or institution that owns the site. What is practical and reasonable for them to do to improve their site?
• Be specific. Don’t just say they need to improve infrastructure. State what type of equipment they need or give advice on how to improve employee morale.

Formatting Your Report

• If you are following a certain style guideline, like APA or Chicago style, make sure to format the title page according to the rules of the handbook.

• Don’t just say “the visit was interesting” or “I was bored.” Be specific when describing what you learned or saw.

Sample Visit Report

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• ↑ http://services.unimelb.edu.au/__data/assets/pdf_file/0010/471286/Site_Reports_for_Engineers_Update_051112.pdf
• ↑ https://www.examples.com/business/visit-report.html
• ↑ https://www.thepensters.com/blog/industrial-visit-report-writing/
• ↑ https://eclass.aueb.gr/modules/document/file.php/ME342/Report%20Drafting.pdf

About This Article

To write a visit report, start by including a general introduction that tells your audience where and when you visited, who your contact was, and how you got there. Once you have the introduction written out, take 1 to 2 paragraphs to describe the purpose of the site you visited, including details like the size and layout. If you visited a business, talk about what the business does and describe any specific departments you went to. Then, summarize what happened during your visit in chronological order. Make sure to include people you met and what they told you. Toward the end of your report, reflect on your visit by identifying any strengths and weaknesses in how the site operates and provide any recommendations for improvement. For more help, including how to format your report, read on! Did this summary help you? Yes No

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How to Use Kitchen Reports to Run an Efficient Restaurant Kitchen

Published on : 28/06/2021

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Efficient management of kitchen operations is an integral part of any restaurant. Multiple activities happen in the kitchen simultaneously such as preparing dishes, using equipment and various ingredients, and serving and billing the customers. As there are several limitations, monitoring and managing the day-to-day activities in the kitchen using manual systems is the least recommended advice. 

Hence, in this scenario, the best move that you could think of is the implementation of a restaurant Point of Sale system. It’s high time to explore the endless possibilities of using kitchen reports to run an efficient restaurant kitchen.

Using Kitchen Reports to Run an Efficient Restaurant

The major advantage of the leading restaurant management digital platforms such as inresto POS is that you can generate various reports to assess the performance of the restaurant kitchen. There are 5 techniques using which kitchen reports could prove highly beneficial for your restaurant operations. 

6 Techniques of Using Kitchen Reports to Enhance Efficiency  

If you have decided to implement the digital restaurant POS system, the next step is to understand the various features offered by these reports. Let’s go deep into the details of these reports and how you can make use of these features.

1. Employ Staff Members as per Requirement 

One of the biggest challenges faced by any restaurant is to decide on the number of staff required at various times of the day. There are busy hours when you find it difficult to manage the rush of the customers with the limited number of staff. At the same time, there are lean times when the staff will be idle. 

With inresto POS, it’s pretty easy to ascertain the volume of work handled during different times. Using the Kitchen Display System (KDS), you can easily figure out the number of tickets (Kitchen Order Ticket) fulfilled per hour in your kitchen. Based on these figures, you can decide on the ideal number of staff required across various shifts. This enhances the efficiency of your restaurant’s kitchen.  

2. Ensure the Kitchen Keeps Up With the Demand

The main advantage of POS reports is that you can easily infer the average fulfilment time by hour of the day. It’s a metric that indicates the pace at which the orders are fulfilled. Even though you may have employed enough manpower across various shift timings, there are certain busy times when the kitchen is not able to match up to the huge number of orders. 

So, go through the graph of average fulfillment time and check whether there is consistency in service across all shifts. If there’s a lag in average fulfillment time during any of the shifts, then it’s a clear indication that your kitchen is understaffed during that shift. To avoid the hungry customers waiting for their order, you can employ more staff during those busy times.  

3. Get Insights on the Average Preparation Time 

Always keep track of the average preparation time for each dish. This preparation helps you to prioritize the order in which the dishes are prepared in the kitchen. 

Take the case of a customer who orders a plate of pizza and French fries. After waiting for a long time, the waiter serves the hot pizza on his table along with cold French fries. Obviously, you’ll have to deal with a disappointed customer due to bad timing and service. With insights on the average preparation time, you can direct the chef to prioritize the time and decide which dish to prepare first. 

This is a typical example of how to use kitchen reports to run an efficient restaurant kitchen.  Such small steps help to get rid of the unnecessary customer complaints which mar the reputation of your restaurant brand. 

4. Inform the Customer about the Average Preparation Times 

There are certain cases where the customer cannot afford to spend much time waiting to get the food served. Adding the average preparation time of the dishes in the menu can help to a great extent to resolve this issue. 

Assume that a customer wants to order a plate of grilled chicken. He goes through the menu and finds that it will take 20 minutes to process the order. If he is in a hurry, he can order a chicken burger instead that takes only 10 minutes to serve. Hence, setting the right expectations for the customer helps to avoid unpleasant situations. 

With the help of metrics such as average fulfillment time and average preparation time generated by POS systems , using kitchen reports to run an efficient restaurant is pretty easy now.   

6. Identify the best managers 

Using the detailed reports and insights offered by Inresto’s POS system, you can easily identify the top-performing managers. It will record the respective timings at which different shift managers log in. By taking a glance at the order fulfilment times, you will easily get to know the performance levels of different shift managers. 

Managers with the fastest fulfilment times are the ones who are the most efficient in managing the kitchen. They definitely deserve an appreciation for their remarkable performance. It can be in the form of cash prizes or vouchers. 

If the order fulfilment times are low in certain shift timings, it’s a clear sign that the performance is not up to the mark and there is scope for further improvement. So, provide the managers in charge of those shift timings refresher training. How to use kitchen reports to run an efficient restaurant kitchen purely depends on how you utilise the insights offered by POS systems.

Parting Words 

Using manual efforts to increase the efficiency of your restaurant’s kitchen can help you only to a certain extent. In recent times, technology has led to a drastic change in the way restaurant kitchens are managed due to kitchen reports. Since it is not practical to keep an eye on all activities, making use of reports to the fullest would be the best approach to improve the efficiency of your restaurant kitchen. 

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4+ SAMPLE Kitchen Incident Report in PDF | MS Word

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Introducing our comprehensive sample Construction Daily Report the cornerstone of effective project management in the construction industry. With this easy-to-use report, you'll gain valuable insights into daily activities report,…

25+ SAMPLE Food Safety Reports in PDF | MS Word

Proper food handling ensures that the food we intake is clean and safe. If not, then we expose ourselves to illnesses and food poisoning. Which is why a thorough…

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FREE 10+ Kitchen Inspection Checklist Samples [ Commercial, Health, Safety ]

The heart of every restaurant or home is their kitchen area. This is were food and ingredients are cooked and stored. So it is one of the most fast paced working environment most especially during peak hours which is breakfast, lunch or dinner. Being in a fast paced environment means that safety is a priority. Aside from the general idea of creating  restaurant safety checklist or home safety checklist , restaurateurs or private individuals must also do daily to monthly inspections on their kitchens alone. To give you a start, please check below our various kitchen inspection checklist samples for you to be able to use.

Kitchen Inspection Checklist

10+ kitchen inspection checklist samples, 1. kitchen safety inspection checklist, 2. kitchen vent inspection checklist, 3. housekeeping kitchen inspection checklist, 4. commercial kitchen inspection checklist, 5. kitchen inspection item checklist, 6. kitchen move-in inspection checklist, 7. kitchen dining room inspection checklist, 8. kitchen equipment inspection checklist, 9. residential kitchen inspection checklist, 10. kitchen self inspection checklist, 11. school kitchen inspection checklist, what is a kitchen inspection, how to prepare for a kitchen inspection, 1. food storage, 2. cleanliness, 3. tools and equipment, 4. food preparation and cooking, 5. facilities, what is a food inspector, what is kds system, what is a kitchen manager.

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In a business setting, inspections are conducted by a governing body that focuses on food and health. One of their priorities of course are restaurant kitchens. If violations are found, this could not risk only penalties but closure as well. So, before they can pay a visit to your establishment, it is important to do a daily or monthly inspection yourself. This can help prepare and check if there are protocols that are not followed or tools and equipment that needs to be changed or fixed. With that, restaurant establishment can better equip themselves when a bigger inspection takes place. There are also some business that are conducted in private homes, so it is as important to take time and review your own home kitchen and protocols as well.

There are several things to consider and check once a kitchen inspection takes place. Here are some things to look out for to make sure kitchen safety is followed.

To make sure to avoid food spoilage, properly store and single out food and ingredients and where it needs to be kept. Refrigerate or freeze perishables and prepared foods. Food must be properly covered in the refrigerator or freezer. Meat or fish should not be left sitting even to defrost. The only ways to properly defrost meat or fish is under running water, in the refrigerator, or by cooking. Raw materials must be kept and stored in a way to prevent contamination. Proper storage of these can prevent spoilage and contamination so make sure  food safety   is a top priority.

This does not only cover the basic areas, such as cleanliness of kitchen table, fridge, stove or floors. Employees should also practice hygiene and trained proper procedure in maintaining cleanliness of the kitchen area. Daily cleaning must be practiced before and after food has been prepared or cooked alongside proper waste disposal.

Make sure kitchen tools are all sanitize and cleaned every after use. Regularly check if there are any broken glasses, plates or knifes that needs to be changed. Frequently inspect kitchen equipment such as stoves, microwaves and freezers if they all are working properly since this can also be a source of food spoilage or poisoning. Also a faulty equipment can delay your business and can be quite costly.

See to it that proper food handling and preparation till the cooking of the food are strictly being followed. Again, it is important to follow these as this can be a source of food poisoning.

Aside from the food, water is a main component when it comes to cleaning and cooking. So make sure your source of water is clean and adequate.

They are responsible for ensuring that food safety, security, and sanitation systems are maintained in accordance with the regulations and protocols.

A Kitchen Display System is a real-time overview of each order as they flow from the POS terminal to a restaurant kitchen. This is a very effective tool especially in fast paced restaurant settings during peak hours.

These are individuals how are responsible for overseeing day to day kitchen operations management and sees to it that staff follow the protocols and safety regulations.

Like any other business establishments, it is imperative that routine inspections should be conducted to make sure that employee training are up to date, furniture and machinery are working well, create a safe working environment for employees and customers and lastly to avoid any costly incidents that may occur in the future.

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What is a food inspection report?

Food inspection reports are the summary of an onsite evaluation of a food establishment and its documented food safety ...

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• Food inspection reports are the summary of an onsite evaluation of a food establishment and its documented food safety management system.
• The report contains information about food safety practices around the establishment, sanitary conditions, storage practices, food safety management systems, and the soundness of your food facility design.
• Food inspections are proactive measures conducted by federal, state, and local food safety agencies to maintain a high standard of food safety to protect public health.

For some food business owners, the sound of the words "food safety inspection" sends chills down their spines. Food inspections are a very important part of the food industry that assures the compliance of all food businesses with food safety laws. No wonder food establishment owners get nervous because a lot is at risk if you fail food inspections. Based on the summary of your food handling practices in a food inspector's food inspection report, your business could face significant consequences or become appraised.

A food establishment inspection report is like a developed photograph of the food safety practices and management system observed at your restaurant on a specific day and time. This is the main way for food safety agencies to keep all food establishments in check to prevent foodborne illness outbreaks and maintain a certain level of standard in the food industry. Despite the dreaded stories of food inspections, there is nothing to be worried about if you are well prepared anytime. As such, good food safety management and an appreciation of the importance of food safety inspections can save your food safety team from failing.

In this article, learn to appreciate the importance of a food inspection by knowing what goes into the reports of the food safety inspectors. 

For more information about the local food safety inspectors, their tasks, and their significance, visit this article .

A food inspection report is the summary of your food safety operations on the day of a food inspection conducted in your restaurant. Any food establishment including restaurants, food retail stores, food trucks, deli stands, and cafeterias is subject to a food safety inspection. This report contains information about your food safety practices around the establishment, sanitary conditions, storage practices, food safety management system, and the soundness of your food facility design.

After a food safety inspection, the designated food inspector will conclude the process with a report that contains the status of your operations and how sound are they. Additionally, they contain any violation that you may have had during the time of inspection. You will be given enough time to verify these violations or correct them for a reinspection. Retail food inspection reports and for other food establishments are accessible to the public and can be viewed  at your local food safety agency website. You have to remember that a food safety report is not a final verdict until the whole process ends. I f the inspector notes food code violations, you can still address them for a reevaluation.

What does the restaurant inspection report include?

A restaurant inspection report is a comprehensive document that contains basic information about your food establishment. It mainly aims to maintain a healthy food supply for the public and prevent hazardous food items from causing food illnesses and restaurant complaints . The report categorizes your food business based on the risk level as well as the type of inspection performed. It is also composed of the various areas inspected by the local authority and the corresponding food establishment scores for each area.

Restaurant inspection reports include the following items:

• Restaurants
• Coffee shops
• Fast-food establishments
• Retail food operations (e.g. grocery stores, convenience stores, or deli stands)
• Mobile food units (e.g. food trucks)
• Temporary food service events (e.g. carnivals and fairs)
• Institutional food establishments

All information provided for this report must be true and approved by the concerned authorities.

• Purpose of inspection. Restaurant inspections can be conducted for several reasons  These reasons can be for a routine inspection, preoperational, reevaluation, complaint, HACCP certification, illness investigation, or other highly specific reasons. The designated food safety inspector is required to present the purpose of an inspection before conducting the evaluation.
• Risk classification. The risk classification indicates the associated risks to the type of food served in a food establishment. This information does not necessarily mean the level of sanitation and the safety of the facility. Classifications vary depending on the ruling state and the food safety laws in your local area. The classification may also be based on the types of food processing operations you have in the restaurant and your primary target consumers. 
• Permit and certification numbers. These permits are required to properly operate within your location. Each permit has its unique permit number and contains the expiration dates. This is also the case for certifications such as the food safety manager's certificate and other training licenses. 
• Violation item numbers.  In case the food safety inspector notices any violations, these breaches can be classified as either critical or non-critical violations. These types of violations vary in degree and may merit different approaches. Non-critical violations may be addressed after the inspection as they would not cause a significant public health threat.
• Compliance status/ Rating score. Based on each area that will be inspected, the assigned food inspector can give you a numerical grade for each item or performance indicator such as compliant, non-compliant, not observed, not applicable, corrected during the inspection, or  repeat violation .
• Prerequisite programs/ HACCP principles.  In general, a food safety inspection will evaluate your whole food safety management and compliance with food safety laws. These areas will include your knowledge of food safety, food handler awareness, the health of employees, hygiene practices, the presence of a consumer advisory, sanitation practices, and facility design.
• Comments.  In some cases, the food inspector will make comments especially if there are special cases or noncompliance that need further explanations. These comments must be noted because they may contain important information on how to address any non-compliant areas.
• Signatories.  At the bottom of the report is the name and signature of the assigned food safety inspector and the head of the department that issued the inspection.

These components of food establishment inspection reports may vary very slightly from one state to another but will most likely probably have the same contents. These reports were constructed to properly evaluate a food establishment's food safety management system and suggest any significant improvements needed. Getting low food scores or bad feedback does not mean outright closure for your food establishment. You will be given enough time to evaluate the report and either file for an appeal or address the non-compliant areas based on the food safety report.

Who inspects restaurants?

In the United States of America, restaurant inspections are carried out by local, country, and state food safety inspectors from agencies such as the U.S. Food and Drug Administration (FDA) and the United States Department of Agriculture Food Safety and Inspection Service (USDA FSIS). In the United Kingdom, environmental health officers from agencies such as the Food Standards Agency and local health units perform these food safety inspections. These food agencies conduct restaurant inspections to prevent foodborne illnesses from occurring and protect public health. States and county have their respective food agencies that regulate the food safety practices in their location. 

Who writes a food inspection report?

Representatives from your local food safety agency, sometimes known as the environmental health officer, write the summary of a conducted food inspection . In some cases, the verdict of the inspection is handed out immediately right after a short discussion of the findings during the inspections. After a few days, a copy of the food inspection report will either be given to your food safety manager or will become available for request or access on your local food safety websites.

How do food inspection reports differ in different states?

While federal-level food safety agencies such as the FDA and USDA FSIS conduct food safety inspections, local state-based food agencies are also authorized to perform inspections within their regulatory jurisdiction. Each state in the U.S. also has its food safety laws that may differ from others. An example of these differences is the frequency of inspections.

The FDA is required to perform a food safety inspection every three years . On the other hand, the local state food agency of Oregon requires a food safety inspection to be conducted every six months, whereas food inspection reports in Florida for low-risk establishments are only conducted once a year. Additionally, for the state of Florida, food inspection reports Florida has separate inspection guidelines for HACCP plans related to sprouting production. In other states such as Rhode Island, the frequency of submitting food inspection reports depend on the compliance history of the food service establishments.

A federal-level restaurant report also focuses more on reviewing records, whereas state-level agencies report more on food business operations in progress. Although the different levels of food safety inspection may vary in their food safety criteria and food establishment inspection reports summary, all inspection reports will still have common elements. The differences in federal- and state-level inspections require these agencies to coordinate with each other to prevent any conflicts. 

A compilation of the different state- and county-level food safety agency websites is available here .

Ace a food inspection with a digital FSMS

A food inspection report can significantly affect your food business operations. Depending on the results of the food inspection, you can either benefit from a good result or suffer bad publicity from critical violations. The key to ticking all of the high scores from a food restaurant report is to have an efficient food safety management system (FSMS). Food establishment inspection reports will be made public by your local food authority. This means that all of your customers can see the status of your approach to food safety.

To make sure that all key areas of a restaurant report are covered by your FSMS you would have to monitor every activity in your food business. This process will take your time from managing the business and improving your food services. Your best bet to address all key food safety elements is to switch to our digital Food Safety Management System . In just an average of 15 minutes, you can get an automatically generated digital FSMS that is tailored to your food business and the food safety laws and codes in your location. You will be spending the first 15 minutes answering basic questions we have prepared that will allow us to get to know your food business better.

Signing up with us at FoodDocs gives you many advantages related to acing any food inspection:

• Never miss any task as we send you notifications for any food safety task or upcoming deadlines. Keep all of your audit and training certifications updated using this feature.
• Aside from our free food safety checklists, posters, and consumer advisory, signing up for our digital FSMS entitles you to automatically generated monitoring forms based on the operations of your food business. These monitoring forms are also automatically prefilled based on your previous data entries. All that is left to do for your food workers is to verify the logged data.
• You can also prepare for any food inspection as our system allows you to create digital checklists where you can input all key areas of your local food inspection routines and monitor them daily.
• Evaluate your food safety operations and pinpoint your weakest spot by reviewing your automatically generated food safety report through our real-time dashboard. This report is also accessible through our mobile application.
• Get access to our digital traceability system which will allow you to immediately address any food safety concern raised by consumers.
• Get all of your important documents in one place as we provide you with cloud storage where you can easily store, organize, and access them with no hassle. Prevent the over piling of paper monitoring forms and switch to a more sustainable digital food safety management system.
• This digital FSMS was created by food safety experts with extensive knowledge of laws and regulations in the food industry. Our team provides you with efficient and fast customer support for any inquiries and concerns regarding your FSMS.

Whether you have already undergone a food inspection or are just preparing for one, our digital FSMS can solve your monitoring problems. We can easily address the lapses in your system and set up monitoring procedures to maintain compliance after the food inspection. Our system will cost you way less than hiring a food safety consultant while saving at least 20% of your time on maintaining a high-performing food service operation. Focus your energy and attention on improving your food business and let our digital FSMS guide your food workers and operations.

All monitoring forms, checklists, and advisories that we will automatically generate for you can be customized to further fit your specifications. We understand how some food businesses have their standards, operations, and even state-mandated features, that is why you can easily edit these documents. Maintain compliance with federal- and state-level food safety regulations by signing up with us. Get ready for an awesome food inspection report to share with your team, partners, and customers with pride.

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Write the Perfect Report Every Time: A Real World Recipe

First, let’s get past the bad news part of this article: there is no Ultimate Report Template that you can copy and paste each time you have a report due.

Sorry about that, but you probably suspected as much before you started reading.

There is some good news, however.

While we can’t give you a simplistic template to download and follow verbatim, we can offer you the ingredients that make up a great report.

We’ll provide the recipe, but it’s up to you to switch up the spices and customize the presentation of the final results.

We’re going to start with five key ingredients that you should include in just about any report, and then move on to a few optional garnishes. These finishing touches can take a report to the next level, but you should have a palatable final product even if you don’t include any of them.

5 Must-Have Ingredients of a Perfect Report

I understand that the idea of a report is extremely broad, so our ingredient list isn’t going to be super specific (think “flour” rather than “organic whole wheat flour”). Each time you create a report you’ll need to take the unique situation into account and adjust this ingredient list accordingly.

1. Knowing Who Will Consume the Final Product

When I make pancakes for my kids, I know I can get away with using some whole wheat flour, as long as at least half is good, old fashioned white flour.

My son likes bananas smashed up in his before they’re cooked; my daughter prefers blueberries. In each case, I make slight adjustments to my recipe to accommodate the audience.

I could, of course, just make ultra-healthy, whole-wheat pancakes with no sugar, but none of the message (or nutritional value) would get through to my target consumers.

The same principle holds true for reports: minor modifications help ensure a receptive audience for your important data.

Most importantly, consider what each reader might try to do with the contents of your report. What are their goals, needs, and/or frustrations, and how can you help with them?

For example, if you’re rolling up the results of a recent marketing campaign for your colleagues who worked on it with you, their primary objective is most likely to find out whether it worked or not.

If it didn’t, they’ll want to know why (i.e., they want to know if it was their fault). The same thing holds true for successful campaigns: their primary interest will be how their work contributed to the outcome.

In that case, breaking down the data based on each individual’s contribution will help these people ingest the information that’s most valuable to them.

On the other hand, a busy upper level executive isn’t typically going to be interested in the breakdown of who did what. They most likely want to know whether an initiative succeeded or failed at a high level, along with any contributing factors that might explain the outcome.

2. An Appetizing Executive Summary

For many report consumers at this level, an executive summary may prove more effective than even the most well-formatted tables and graphs. Think of it as the amuse-bouche for your multi-course data feast.

If you’re sending a report electronically, the body of an email is great place to include this bite-sized version of what’s contained in the attachment.

If the report is a larger, multi-media document that extends beyond a spreadsheet, you can include a short outline of your findings as the first page. And when I say short, I mean just a couple of paragraphs. An amuse-bouche is traditionally eaten in one bite, after all.

Your goal in the executive summary is to be clear and concise; if the reader isn’t hungry enough to consume the entirety of your report, they should be satisfied with this overview. It shouldn’t leave them with unanswered questions.

3. NOT Everything in the Data Pantry

Good cooks know when to stop adding ingredients, and so do good report authors.

Combining every single tasty ingredient in your kitchen will produce an overwhelming mess of a dish. Likewise, cramming each and every data point you’re tracking into a massive spreadsheet will result in an unintelligible jumble.

Just because you’ve got information on a particular metric doesn’t mean it belongs in every single report you provide. Remember our very first key ingredient, and include only what will help your audience achieve their goals or answer their questions.

It’s tempting to use reports as an opportunity to show off how much you’ve been doing, but the most powerful reports sometimes contain only a handful of insightful formulas.

Some chefs have built their careers on producing amazing meals with a few simple ingredients; use their success as your inspiration and resist the urge to clutter your reports.

4. Pristine Presentation

If you have two identical meals, one that has been lovingly placed on a beautiful dish, and one that has been tossed haphazardly onto whatever plate was handy, which one do you think will look more appetizing?

Once again, the same holds true for reports.

But there’s no need to despair if you’re not a graphic designer. A few straightforward adjustments (courtesy of DesignShack.net) can take your report spreadsheets from painful to pristine:

● Proper alignment: Choose left aligned text as your default. Center alignment creates a ragged edge that’s harder for the eye to scan.

● Clear headers: Limit bolding to your headers to help them stand out as important components of the document. You can also slightly increase their font size for added emphasis.

● Limited use of color: The temptation to fill each section with its own snazzy hue can be hard to resist, but please try. Limit your colors to areas you really want to emphasize, like headers or formula results.

● Zebra stripes: If you have long data sets that run horizontally for more than a few columns, consider filling every other row with a very light gray. Known as zebra striping, this helps a reader’s eyes follow the data from one side of a spreadsheet to the other.

● Extra padding: Always err on the side of having cells that are too wide and too tall. Trying to reduce scrolling or cut down on the number of pages that need to be printed seem like noble goals, but they often create cramped, hard to read reports that look unprofessional.

First impressions matter, in both dining and in reports, so take a few minutes to help your data look its best.

5. A Trusted Report Critic

Critical restaurant reviews can be harsh, but they can also spur chefs to step up their game. Before sending in a report, tap into your own trusted critic and get their unfiltered opinion.

Ideally, your critic should be someone who isn’t familiar with the data or the project it came from. This outsider’s perspective will reveal whether or not you’ve achieved the simplicity and clarity that are the hallmarks of great reports.

Also, be sure you’ve built in time to make adjustments based on this feedback. It doesn’t help if you get great ideas that you can’t act on because your report is due in an hour.

3 Optional Report Garnishes

Sometimes you want to go the extra mile on your report. Maybe it’s your first in a new role, or you’ve got a new boss who needs some background on your projects. Or maybe you’ve identified a potential change that could make the report more effective.

Anytime you want your reports to go from good to gourmet, try adding one (or all) of these report garnishes.

1. Report Introduction

This garnish is ideal if you and/or the person consuming the report are new to the role.

It provides background on the who, what, and why of the report itself. For example:

● Who produces the work being reported on?

● Who is the author (or authors) of the report, and why are they the ones who put it together?

● What (if any) actions are expected based on the contents of the report? (If the answer to this is “none,” you may want to jump ahead to the next garnish and suggest something.)

● Why is the report coming out at this time? Has a project ended, or does the report occur at standard intervals (e.g., every quarter, every month, etc.)?

Unlike the executive summary, which is an overview of the report’s data, an introduction is meant to set the stage for the information being shared.

Think of it like establishing ambiance in a restaurant. It may not change how the food actually tastes, but it makes diners more receptive to what’s about to be served.

2. Proposed Changes to the Report

Once you’ve done the same report multiple times, you may start having ideas about changing the frequency, format, or contents.

Maybe it should be done more often in a less-detailed format, or maybe a quarterly roll up would be just as useful as the monthly reports you’re currently producing. Including such a proposal with your next report can show that you’re thinking critically about your work, not just going through the motions.

Go back to our first key ingredient when crafting this garnish: make it about your audience, not about you. Focus on how making a change to the report will produce better results for the reader and/or the organization.

A waiter who suggests a new vegetarian entree because his tables keep requesting it has a much better chance of being heard than one who makes the same request because he’s personally trying to cut down on how much meat he eats.

3. A PowerPoint Version of the Report

This is the ultimate report garnish, and although it’s labor intensive, it can help you a lot in the right situation.

If you have any inkling that you, your boss, or anyone reading the report might find themselves talking about it in a presentation format, create a PowerPoint deck based on your results.

To be clear, this isn’t just cutting and pasting things from your full report. It’s a unique piece of content that has been fully customized to the medium.

Slides can be time consuming to produce from scratch, but you should be able to reuse your first version for subsequent reports. Then you’ll always be able to produce a handy presentation at a moment’s notice.

Have you ever had a fancy cocktail garnish in your drink? Those take a lot of time to create, but when they show up in your beverage, it makes you feel like you’re having a special treat, even if the drink itself isn’t extraordinary.

A nice PowerPoint presentation can do the same thing for your report.

A Final Word About Report Recipes

I urge you to remember that what we’ve covered here are ingredients only; it’s up to you to combine and customize them to fit your unique situation.

And don’t be afraid to mix things up when the situation calls for it. If a diner asks a chef to leave the onions off their meal, it won’t go well if the chef insists that the onions stay because the recipe calls for it.

And, of course, these aren’t the only ways to produce great insights into data. We’d love to hear about your go-to report ingredients and garnishes in the comments.

Israel-Gaza latest: Aid charity told IDF of movements so deadly attack 'makes no sense'

Israel's military chief has said the bombing of a World Central Kitchen convoy, in which seven aid workers including three Britons were killed, was "a mistake that followed misidentification". Some of Israel's closest allies have condemned the strike.

Wednesday 3 April 2024 23:01, UK

• Israel-Hamas war

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• World Central Kitchen founder claims aid workers targeted 'systematically, car by car'
• Charity told Israeli military of movements so aid attack 'makes no sense', ex-boss says
• UN pauses night-time movements in Gaza after IDF strike kills aid staff
• Bodies of aid workers transported to Egypt
• 'Devastated' and 'heartbroken' families pay tribute to Britons killed
• 'Misidentification' led to deadly mistake, Israel says
• Israel's closest allies condemn killings
• Two charities pause aid to starving Gaza
• British voters support ban on arms sales to Israel, poll shows
• Podcast: Will volunteers leave Gaza after aid deaths?
• Watch: Evidence suggests three separate strikes

That's all for today, but we'll be back soon with regular updates and analysis.

Scroll down to read what happened during the day.

A close friend of Damien Sobol says he immediately picked up his phone to text him when he heard about the Israeli strike on an aid convoy on Monday.

Mr Sobol, a Polish citizen, was one of seven World Central Kitchen workers killed.

Mikolaj Rykowski told Sky News that when he first heard of the attack, he prayed that his friend was not involved.

"I take my phone and write to Damien 'how are you, bro? Where are you? Everything is okay?'... but of course he did not answer," he said.

Mr Rykowski said Mr Sobol was "the best of all of us" and was "forever smiling".

He said he was not angry at Israel, but angry for everyone caught up in war zones across the world.

Israel's economy minister says suggestions that Israel knew it was targeting aid workers in Monday's strike are "nonsense".

It comes after celebrity chef and World Central Kitchen founder Jose Andres claimed the Israeli military targeted the workers "systematically, car by car" (see 19.10 post).

In response, Nir Barkat told the BBC there was "no way in the world" that Israel would target humanitarian workers.

"That's nonsense. I'm sorry, give us a bit of a respect that we care about those people," he said.

Mr Barkat insisted Israel would "interrogate" the incident and provide details to the aid workers' families.

Monday night's deadly strike reveals the "critical" need for a hostage deal in Gaza, the White House has said.

"If we get a hostage deal, it means that we can get more humanitarian aid... into Gaza," press secretary Karine Jean-Pierre said, adding: "That is what we're going to continue also to work on."

Ms Jean-Pierre said Joe Biden was "working 24/7" with his team to get a deal done.

She also reiterated that the president was "outraged and heartbroken" over the deaths of humanitarian workers.

James "Jim" Henderson was among the six foreign aid workers killed in Gaza earlier this week.

The 33-year-old former roofer from Cornwall served for six years in the Royal Marines. He was reportedly due to leave Gaza on the day of the attack.

He was remembered today in his home town of Falmouth:

Benjamin Netanyahu is almost at the point of no return amid a deepening rift in the Israeli government, a foreign policy expert has said.

There have been growing calls for Mr Netanyahu to be ousted, and war cabinet minister Benny Gantz earlier urged the Israeli prime minister to commit to new elections later this year (see 20.21 post).

Asked about the ramifications of instability in Israeli politics, Aliona Hlivco, managing director of the Henry Jackson Society, told Sky's The World programme that the country's political system "has been unstable for a couple of years now".

"That unfortunately is a given and perhaps has also driven the response to the Hamas attacks," she said.

"Netanyahu has almost no point of return," Ms Hlivco added, saying that it was "up to the people of Israel" to decide his future.

"One thing is certain - that Israelis do feel like this is an existential threat to them, that this is not just another flare up in the 100-year-old conflict."

The supreme leader of Iran says Israel will be "slapped" after a deadly air strike on its consulate in Syria, in which two of its senior military commanders were killed.

The Islamic Revolutionary Guard Corps blamed Israel for the strike on Monday, as did Iran's foreign ministry. Israel did not confirm the attack.

Ayatollah Ali Khamenei branded it a "desperate attempt" by Israel, and said it won't stop Israel's "defeat" in Gaza.

"The defeat will continue. Their desperate attempts, like what they did in Syria... they will be slapped for that of course," he said.

Spanish Prime Minister Pedro Sanchez has branded statements made by Benjamin Netanyahu after the airstrike that killed aid workers "unacceptable and insufficient".

Mr Sanchez said a "more determined and much more detailed clarification" of the incident was expected.

He told a news conference in Doha that the Israeli government "knew about the action and the itinerary of this NGO (non-governmental organisation) on the ground in Gaza".

Benjamin Netanyahu earlier said the seven aid workers were "unintentionally" killed in what he called a "tragic case".

It's "difficult to accept" Israel's assertion that the killing of aid workers in an airstrike was an unavoidable mistake, an Oxfam spokesperson has said.

A lot of coordination takes place between the Israeli authorities and humanitarian agencies in Gaza, Michelle Farrington told Sky's The UK Tonight programme.

But despite this, some 2,200 aid workers have been killed in the region during the conflict, she said.

"It's very difficult to kind of accept that this was just a mistake. 

"It makes the situation of being able provide additional assistance in Gaza extremely more complicated, extremely more difficult," she said.

On when humanitarian groups that have paused their work in the region would continue operations, Ms Farrington said there was hope aid delivery would resume soon.

But she added that an immediate ceasefire was needed in order to provide sufficient help to the people of Gaza.

Israeli war cabinet minister Benny Gantz is urging Benjamin Netanyahu to commit to national elections this year.

"We must agree on a date for elections in September, towards a year to the war if you will," he said during a briefing.

Mr Gantz said setting a date would allow Israel to continue its military operation "while signalling to the citizens of Israel that we will soon renew their trust in us".

Yair Lapid, leader of the opposition in Israel, appeared to support Mr Gantz's call in a post to X, where he called the current Israeli leadership "the worst, most dangerous and failed government in the country's history".

However, in a statement, Mr Netanyahu's Likud party said Mr Gantz was engaging in "petty politics" and said elections now would lead to "paralysis", "division" and "damage".

Mr Netanyahu's term is set to go through 2026, but thousands have protested against him in recent weeks and demanded that early elections be held. 

Last night, a group of anti-government protesters attempted to break through barricades at the Israeli prime minister's home during the fourth night of demonstrations.

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Israel-Hamas war: 7 World Central Kitchen aid workers killed in Gaza strike; Netanyahu says Israeli forces ‘unintentionally hit innocent people’

What we know.

• World Central Kitchen said it was pausing aid efforts in the Gaza Strip after seven of its workers were killed in what it said was an Israeli airstrike . The U.S.-based nonprofit group said its team was traveling in two armored cars bearing its logo and had coordinated its movements with the Israeli military.
• Israeli Prime Minister Benjamin Netanyahu said that "unfortunately, in the last day there was a tragic case of our forces unintentionally hitting innocent people in the Gaza Strip." The Israel Defense Forces said earlier it would investigate the incident, which killed a number of foreign nationals, including a dual citizen of the U.S. and Canada.
• World Central Kitchen is one of the few groups delivering much-needed food to the Palestinian enclave, where aid agencies have warned that half of the population is on the brink of famine. Cyprus said ships carrying some 240 tons of food were turning back after the incident.
• Tehran has vowed retaliation after it blamed Israel for an airstrike that destroyed the Iranian Embassy in Syria and killed a senior military commander yesterday. The Biden administration communicated directly to Iran that the U.S. didn’t know about the strike and wasn’t involved in any way, two U.S. officials told NBC News.
• The death toll in Gaza has surpassed 32,900 , according to the enclave's Health Ministry. Another 75,000 people have been reported injured. The Israeli military said at least 256 soldiers have been killed since the ground invasion of Gaza began.

Israel calls strike that killed aid workers a 'grave mistake'

The Associated Press

JERUSALEM — Israel’s military chief says a deadly Israeli strike that killed seven aid workers in the Gaza Strip was the result of a “misidentification” in complex conditions.

Announcing the results of a preliminary investigation early Wednesday, Lt. Gen. Herzi Halevi expressed remorse over the killings and called the event a “grave mistake.”

“It was a mistake that followed a misidentification — at night during a war in very complex conditions. It shouldn’t have happened,” he said. He gave no further details.

He said an independent body would conduct a “thorough investigation” that would be completed in the coming days.

‘It was devastating’: Former World Central Kitchen director questions why colleagues were in the area before deadly strike

Josh Phelps, the former director of relief operations at World Central Kitchen, mourned the death of his former colleague Lalzawmi (Zomi) Frankcom, who was killed in an airstrike in Gaza. 

“What is troublesome is that layers of management didn’t stop her from going there," Phelps said, adding that "as we all grieve and we are grieving, hopefully the organization takes a step back to do a review on what they are doing with these people who just want to make the world and the organization proud and serve people."

Biden criticizes Israel for not doing 'enough to protect aid workers'

Megan Lebowitz

In a statement tonight, Biden said he was "outraged and heartbroken" by the deaths of World Central Kitchen workers in Gaza, taking aim at Israel for not doing enough to protect civilians or aid workers.

The statement was one of his harshest criticisms of Israel since the war began.

"This is a major reason why distributing humanitarian aid in Gaza has been so difficult — because Israel has not done enough to protect aid workers trying to deliver desperately needed help to civilians," Biden said. "Incidents like yesterday’s simply should not happen. Israel has also not done enough to protect civilians.

"The United States has repeatedly urged Israel to deconflict their military operations against Hamas with humanitarian operations in order to avoid civilian casualties," he added.

Biden also said the White House would "continue to press Israel to do more to facilitate" humanitarian aid in Gaza.

Read the full story here.

U.S. airman launches hunger strike outside the White House

Courtney Kube

Mosheh Gains

An active-duty airman began a hunger strike outside the White House at midnight Monday in protest of Palestinians starving in Gaza. 

Lawrence David Hebert Jr. is on leave from his duty station in Rota, Spain, according to the Air Force, in which he serves as an integrated avionics journeyman. 

Hebert told  military.com  that he was inspired by the airman who set himself on fire outside the Israeli Embassy this year and that he will limit himself to water and a juice supplement for as long as he physically can. 

He has been in the Air Force since Sept. 4, 2018, according to his service record, and his rank is senior airman (E4). He has a number of awards and decorations, including the good conduct medal, the humanitarian service medal and the Air Force achievement medal. 

An Air Force spokesperson said Herbert’s actions are under review.

World Central Kitchen IDs 7 aid workers killed in strike

Rudy Chinchilla

World Central Kitchen today identified seven of its aid workers who were killed in an airstrike by Israel’s armed forces.

They were: relief workers Saifeddin Issam Ayad Abutaha, a 25-year-old Palestinian; Lalzawmi (Zomi) Frankcom, a 43-year-old Australian; Damian Soból, a 35-year-old from Poland; and Jacob Flickinger, a 33-year-old dual citizen of the U.S. and Canada.

The agency said security team members John Chapman, 57, James (Jim) Henderson, 33, and James Kirby, 47, all from the United Kingdom, were also killed.

"These are the heroes of World Central Kitchen. These 7 beautiful souls were killed by the IDF in a strike as they were returning from a full day’s mission," CEO Erin Gore said.

"Their smiles, laughter, and voices are forever embedded in our memories. And we have countless memories of them giving their best selves to the world. We are reeling from our loss. The world’s loss.”

Palestinian killed in strike wanted to help other Gazans, his brother says

Saif Issam Abu Taha, 27, had worked for World Central Kitchen as a driver and translator since the beginning of the year, relatives said.

His brothers described him as a dedicated young man eager to help fellow Palestinians.

He’d also been a successful businessman who conducted trade with Ukraine, Egypt, China and other countries, said his brother Abdul Razzaq Abu Taha.

His work made him known on the Israeli side, which helped with coordination and in getting approval to assist the World Central Kitchen team in unloading a ship, the brother said.

Saif and other workers were excited about unloading the desperately needed food, his brother said. The last time he and Saif spoke, they had finished the job and Saif was heading home.

After hearing about the airstrike, Abdul Razzaq Abu Taha tried to call Saif to make sure he was OK.

After many attempts, he said, a stranger answered Saif's phone and told him, “I found this phone about 200 meters away from the car. All of the people inside are killed.”

World Central Kitchen says Israeli sniper fired at truck days before airstrike

Gabe Joselow

Raf Sanchez

World Central Kitchen told NBC News it believes an Israeli sniper fired at one of its vehicles two days before an Israeli airstrike killed seven of its aid workers.

The bullet damaged a side mirror, and no one was injured. World Central Kitchen said it reported the incident to the Israeli military. 

NBC News has reached out to the Israeli military for comment. News of the shooting incident was first reported by the Israeli newspaper Haaretz .

Trajectory of Israeli airstrike on World Central Kitchen convoy

Matthew Mulligan

The airstrike on a World Central Kitchen convoy in the Gaza Strip yesterday has raised questions about Israel's military practices in its war with Hamas. 

While Israeli officials have acknowledged the bombings, they have released few details. Israeli Prime Minister Benjamin Netanyahu has acknowledged the country’s forces “unintentionally hit innocent people.” 

“It happens in war, we check it to the end, we are in contact with the governments, and we will do everything so that this thing does not happen again,” he said. 

NBC News geolocated three damaged aid vehicles abandoned along a 1.55 mile stretch of coastal highway in Gaza, using images posted by international photo agencies and cross-referencing with satellite imagery. 

In a  statement , WCK said the convoy was made up of three vehicles, two of which were armored and one of which had a soft back. The vehicles were traveling south on the al-Rashid Road near WCK’s headquarters in Deir al-Balah, a Palestinian city in the central Gaza Strip.

The coastal road was designated accessible for humanitarian aid by the UN’s Office for the Coordination of Humanitarian Affairs  in March .  

The northernmost vehicle, which lies just south of the Port of Deir al-Balah, appears to have suffered fire damage. The hood, trunk and doors are open and there are visible burn marks on the ground.  A photo  shows fire damage inside the vehicle, with charred World Central Kitchen stickers strewn on the floor and across the seats.

World Central Kitchen and the attack that killed 7 workers

Corky Siemaszko

World Central Kitchen caters catastrophes.

An international relief organization that provides sustenance to both victims and first responders at humanitarian disasters around the world, the group was  thrust unwillingly into a tragic spotlight  yesterday when seven of its aid workers operating in Gaza were killed by an Israeli airstrike.

The victims included a dual citizen of the U.S. and Canada, as well as team members from Poland, Britain and Australia, and a Palestinian driver.

Calling the victims “angels,” Spanish American celebrity chef and WCK founder José Andrés called on the Israeli government to  “stop this indiscriminate killing.”

In the wake of the deadly attack, WCK suspended operations at the 68 “community kitchens” it had been operating in Gaza for the last six months. The group says it has provided more than  43 million meals  to Palestinians during that time.

Norwegian aid group to stay in Gaza after deadly strike

Yuliya Talmazan

The head of the Norwegian Refugee Council, one of the aid groups on the ground in Gaza, said today that they would not suspend operations in the enclave.

Speaking out after the strike that killed seven aid workers with World Central Kitchen yesterday, Jan Egeland, the group's secretary general, told NBC News in a phone interview that the aid group still has 60 workers on the ground in Gaza.

Monday’s strike was “shocking,” Egeland said, particularly because the aid workers notified the IDF about their movements. It could severely undermine future efforts to bring aid into Gaza, he said.

“We already have too few organizations with real capacity on the ground,” Egeland said. “This is another blow to a lifeline to 2 million defenseless and starving civilians.”

Reports of anti-Muslim bias hit record levels after start of Israel-Hamas war, group says

Sakshi Venkatraman

The Council on American Islamic Relations said it received the highest number of bias reports in its 30-year history in 2023.

A report released Tuesday from the Muslim civil rights organization CAIR shows it got 8,061 complaints nationally last year from Muslims who said they experienced discrimination or hate incidents.

It was the largest number the group has ever received and represents a 56% increase from 2022, the report said.

It was also more than what was reported in the aftermath of 9/11, when anti-Muslim sentiment was at a peak in the U.S., said Corey Saylor, CAIR’s research and advocacy director. He pointed out that CAIR was a smaller organization then, and fewer people may have known they could report.

Nearly half of all complaints in 2023 came in the final three months of the year, after the start of the Israel-Hamas war. The report cites the war as the primary force behind heightened Islamophobia. 

Saylor said “both parties” — Democrats and Republicans — “have indulged in rhetoric stereotyping and dehumanizing Palestinians, Arabs and Muslims.”

Read the full story here .

Biden called chef José Andrés with promise to make aid worker safety 'clear' to Israel, White House says

Ghael Fobes

President Joe Biden called chef José Andrés to share that he was "heartbroken" over the Israeli airstrike that killed seven World Central Kitchen aid workers working in Gaza.

White House spokesperson Karine Jean-Pierre told reporters today that Biden expressed his condolences to the World Central Kitchen founder. Biden expressed to Andrés that he was grieving alongside the organization's members.

"The president felt it was important to recognize the tremendous contribution World Center Kitchen has made to the people in Gaza, and people around the world," Jean-Pierre said. "The president conveyed he will make clear to Israel that humanitarian aid workers must be protected."

John Kirby, White House national security spokesperson, then took the podium to add that U.S. officials were "outraged" over the strike. He described World Central Kitchen as "relentless" in its work to feed civilians in Gaza.

"More than 200 aid workers have been killed in this conflict, making it one of the worst for aid workers in recent history," Kirby said. "This incident is emblematic of a larger problem and evidence of why distribution of aid in Gaza has been so challenging."

Pressed by reporters, Kirby was questioned on how the U.S. could continue to send weapons to Israel without conditions following Kirby's own comments on the problems ensuring safety for workers and civilians. He said the White House has urged Israel to protect civilian life but that it is "still under viable threat from Hamas."

"I know you want us to hang some sort of condition over their neck," Kirby said. "And what I'm telling you is, we continue to work with the Israelis to make sure that they are as precise as they can be and that more aid is coming in, and we're going to continue to take that approach."

NBC News filmed at Al-Najjar Hospital in Rafah, where the bodies of seven World Central Kitchen workers were taken after an Israeli airstrike in Deir al-Balah.

U.N. chief condemns attack on Iranian consulate building in Syria

Doha Madani

United Nations Secretary-General António Guterres condemned yesterday's attack on an Iranian consulate building in Damascus, according to a statement from his spokesperson's office.

The statement from Guterres' office noted that "diplomatic and consular premises" should remain protected in accordance with international law.

"He also reminds all parties to respect all their obligations under international law, including international humanitarian law, as applicable," the statement said. "He also repeats his calls on all concerned to avoid attacks that could harm civilians and damage civilian infrastructure."

Iranian officials blamed Israel for a strike on an ambassador residence and consular building near Iran's embassy in Syria yesterday. Two commanders and five members of the Iranian Revolutionary Guards Corps. were killed in the strike.

Israeli officials have not confirmed whether they were responsible.

'Selfless people': UNICEF spokesperson visited WCK before aid workers killed

UNICEF spokesperson James Elder told MSNBC's José Díaz-Balart that he had visited the World Central Kitchen in Gaza over the weekend, describing the deaths of seven aid workers as "so senseless."

"These are just selfless people who literally just travel around the world to do everything they possibly can in a situation that's so spiraling, absolutely out of control," he said. "It's just yet another devastating loss."

Elder shared a photo of a World Central Kitchen building on X , and said the workers' deaths were a "senseless tragedy" and a "grim reminder of daily threats to civilians & aid workers."

‘I kept on saying goodbye’: Gaza hospital reports rise in stillbirths and neonatal deaths

Chantal Da Silva

TEL AVIV — When Mai Kamal Zaqout learned she was pregnant in December, she and her husband, Ahmad, felt something they hadn’t experienced in many weeks  in Gaza : happiness — a glimmer of optimism amid  the war’s  devastation and despair.

Zaqout, 22, said Ahmad placed his hand on her belly and told her: “This is it. She is our last hope.”

But within months, that hope was shattered. Ahmad, 29, was killed in an airstrike.

Then Zaqout fled south to Rafah, where more than a million people have sought refuge, in hopes of giving birth to her daughter in safety.

But Zaqout fell ill, weak from a lack of food and clean drinking water. Already grieving, she received another devastating blow seven months into her pregnancy: Her baby no longer had a heartbeat. 

“I didn’t understand. I started crying and screaming,” she told an NBC News crew on the ground late last month.

Doctors in Gaza and humanitarian groups told NBC News that Zaqout is one of a growing number of women who have lost their pregnancies or had complications, another dire consequence of the war.

Her baby was stillborn in March.

White House downsizing iftar event to private Biden meeting with Muslim leaders, sources say

Monica Alba

President Joe Biden plans to hold a quiet, dramatically downsized iftar gathering tonight after invitations were declined by several Muslim American community leaders, according to two sources familiar with the planning.

Rather than host hundreds of people for a public reception, as the president has in years past to mark Ramadan and Eid, two smaller White House events are not on his public schedule and he won’t deliver remarks on camera. Instead, Biden will host a small meeting with Muslim community members tonight to “discuss issues of importance to the community,” according to a White House official.

The discussion, which will take place behind closed doors, will be joined by Vice President Kamala Harris, as well as senior administration officials and senior members of the president’s national security team, the official said. 

Afterward, Biden and Harris will host a small iftar dinner with a number of senior Muslim administration officials, a scaled-back version of an event related to Ramadan, compared to past years. 

The tensions come amid deepening tensions with the Muslim American and Arab American communities over the Biden administration’s support for Israel’s military campaign in Gaza. 

Some people who were invited to attend the White House events flatly declined, according to the sources familiar with the planning, who said the invitees did not feel comfortable taking part in any kind of celebration with the president while many Palestinians are currently facing starvation and malnutrition. 

World Central Kitchen staff wait at Rafah morgue

Max Butterworth

World Central Kitchen employees wait at a hospital morgue in Rafah in the southern Gaza Strip today, a day after an Israeli airstrike hit the NGO's convoy, killing seven people.

Israel must do a better job communicating, U.S official says

Peter Alexander

WASHINGTON — The White House overall is “quite concerned” about the convoy attack that killed seven members of the World Central Kitchen team in Gaza, a U.S. official told NBC News today.

"We’re troubled by it,” the official said.

“The Israeli government must do a better job” of protecting humanitarian aid workers, the official said, “especially when those workers had deconflicted with the Israelis in advance.”

The White House is glad the Israelis are doing a thorough investigation and re-emphasized its position that humanitarian aid workers must be protected, especially when they have deconflicted with the Israeli government.

This official said different parts of the Israeli government must do a better job of communicating among themselves.

“Either the Israeli government did not communicate it to the right people in the military or it was not respected — either way, that’s concerning,” the official said.

Israeli ambassador summoned by British foreign office

Israel’s ambassador to the United Kingdom was summoned to discuss the deaths of seven aid workers in Gaza including three British citizens, the U.K.'s foreign office said today.

Minister Andrew Mitchell said he laid out the U.K.’s unequivocal condemnation on the strike to Tzipi Hotovely and demanded that Israel conduct a “transparent investigation” that is shared with “full accountability.”

"I reiterated the need for Israel to put in place an effective deconfliction mechanism immediately and urgently to scale up humanitarian access," he said in a statement. "We need to see an immediate humanitarian pause, to get aid in and the hostages out, then progress towards a sustainable ceasefire."

Middle East aid group says it is taking 'unprecedented step' in pausing Gaza operations

Josh Lederman

American Near East Refugee Aid (Anera) is pausing its Gaza operations, it said today, following the attack on World Central Kitchen workers in Deir-al-Balah.

"Following the Israeli attack on a humanitarian aid convoy yesterday, resulting in the deaths of seven World Central Kitchen (WCK) workers, Anera is taking the unprecedented step of pausing its humanitarian operations in Gaza," the organization told NBC News.

The organization posted just yesterday that it had served 77,300 hot meals across Gaza and received seven trucks to its warehouse in Rafah.

Blinken says aid workers are heroes who 'have to be protected'

Abigail Williams

Secretary of State Antony Blinken said the U.S. has pushed Israel for answers following the strike that killed seven World Central Kitchen aid workers.

U.S. officials have spoken to the Israeli government about the strike and urged a thorough investigation, he said following a meeting in Paris with French Foreign Minister Stéphane Séjourné. The State Department confirmed today that a dual U.S. and Canadian citizen was killed in the strike.

He described aid workers as "heroes" who are simply trying to help their fellow human beings.

"They run into the fire, not away from it," Blinken added. "They show the best of what humanity has to offer when the going really gets tough. They have to be protected.”

Séjourné also offered firm condemnation of the strike, saying that "nothing justifies such a tragedy."

U.S. in touch with Israel about strike on Gaza aid workers, official says

WASHINGTON — U.S. officials have been in touch with Israeli officials directly about the strike that killed seven aid workers in Gaza yesterday, a U.S. official tells NBC News. 

Washington said in a statement earlier that it was “heartbroken and deeply troubled by the strike."

"Humanitarian aid workers must be protected as they deliver aid that is desperately needed, and we urge Israel to swiftly investigate what happened,” National Security Council spokesperson Adrienne Watson said in the statement.

Funeral held for World Central Kitchen worker in Rafah

Relatives and friends carry the body of a worker for the U.S.-based aid group World Central Kitchen, during his funeral in the southern Gaza city of Rafah today.

Senior Iranian leaders condemn Syria strike

Henry Austin

Iran’s Supreme Leader Ayatollah Ali Khamenei and President Ebrahim Raisi have vowed revenge on Israel for a strike on the embassy compound in Syria’s capital, Damascus, yesterday that killed two of its top generals and five other military advisers.

Israel “will be punished by the hands of our brave men. We will make it regret this crime and others it has committee,” Khamenei said in a statement.

In a post on X, Khamenei’s political adviser, Ali Shamkhani, said the United States “remains directly responsible whether or not it was aware of the intention to carry out this attack.”

Separately, Raisi said the “cowardly crime will not go unanswered,” in a statement on his office’s website. Israel, he said, had “put blind assassinations on its agenda in the struggle to save itself.”

Israel has not claimed responsibility for the attack, which destroyed a consular building adjacent to the main embassy building last night.

240 tons of Gaza aid returning to Cyprus after aid workers' deaths

Much of the humanitarian aid that was shipped by World Central Kitchen to Gaza is returning to Cyprus following the deaths of the charity's aid workers yesterday.

Three aid ships arrived in the Palestinian enclave yesterday carrying some 400 tons of food and supplies organized by the charity, a second shipment following a  pilot run last month.

But Cypriot Foreign Ministry spokesman Theodoros Gotsis confirmed to NBC News today that about “two thirds” of the undelivered aid shipment, or around 240 tons, is now returning to Cyprus.

It follows World Central Kitchen announcing this morning that it was pausing its operations in the region. It's a huge blow to the already complicated efforts to deliver more aid to Gaza by air and sea.

Israel says new cease-fire proposal drafted as team leaves Cairo talks

Mithil Aggarwal

An Israeli delegation has ended another round of talks in Cairo and will leave the Egyptian capital today, the prime minister's office said in a statement.

Negotiators have drafted "an up-to-date proposal for Hamas to address," the statement said, adding that Israel expects meditators to "work harder with Hamas to promote negotiations in favor of a deal."

The delegation comprised members of the Israeli intelligence agency, security agency and the IDF.

Netanyahu refers to 'tragic case of our forces unintentionally hitting innocent people in the Gaza Strip'

Yarden Segev

TEL AVIV — Israeli Prime Minister Benjamin Netanyahu has spoken as he left a hospital where he underwent what he said was a successful hernia operation.

"Unfortunately, in the last day there was a tragic case of our forces unintentionally hitting innocent people in the Gaza Strip," Netanyahu said.

"It happens in war, we check it to the end, we are in contact with the governments, and we will do everything so that this thing does not happen again."

It was not immediately clear whether Netanyahu was referring to the strike on the World Central Kitchen aid workers, which the Israeli military has said it is probing. NBC News has reached out to his office for clarification.

José Andrés speaks out on deaths of aid workers in Gaza

TEL AVIV — Several workers delivering humanitarian aid for World Central Kitchen have been killed in a reported Israeli airstrike. The group’s founder, chef José Andrés, released a statement about the tragedy. 

'Not an isolated incident': U.N. says aid worker deaths a troubling trend

The United Nations aid coordinator for the Occupied Palestinian Territory warned today that the deadly strike that killed seven aid workers in Gaza is part of a troubling trend that has seen a record number of humanitarian workers killed since the Hamas-Israel war broke out.

"This is not an isolated incident," Jamie McGoldrick said in a statement. "As of March 20, at least 196 humanitarians had been killed in the Occupied Palestinian Territory since Oct. 2023. This is nearly three times the death toll recorded in any single conflict in a year."

He said he was "extremely saddened and appalled" by the incident, as he said the territory has become one of the world’s most dangerous and difficult places to work. "There is no safe place left in Gaza," he added.

Japan says it is resuming funding for UNRWA

Arata Yamamoto

Veronica Lin

TOKYO — Japan said it would resume funding to the U.N. Palestinian refugee agency, after suspending it in January over allegations that agency staff were involved in Hamas’ Oct. 7 attack on Israel.

About $35 million in funding that was already planned will be released to the United Nations Relief and Works Agency for Palestine Refugees (UNRWA), Japanese Foreign Minister Yoko Kamikawa said today.

Japan, the agency’s sixth-largest donor, had joined the U.S. and more than two dozen other countries in withdrawing support after the Israeli allegations, which remain under investigation. Several countries including Australia, Canada and Sweden have since restored funding as the agency works to regain trust.

UNRWA has been implementing measures to improve its governance and Japan will continue to confirm the appropriate use of its funds, Kamikawa said, noting the “essential” role the agency plays in providing humanitarian assistance.

IDF says it will open probe into strike, expresses condolences

The Israeli military says it will open a full probe into the strike that killed World Central Kitchen aid workers in Gaza and had called the group's founder, chef José Andrés, to offer condolences.

“Last night, an incident took place in Gaza that resulted in the tragic death of World Central Kitchen employees as they fulfilled their vital mission of bringing food to people in need. As a professional military committed to international law, we are committed to examining our operations thoroughly and transparently," IDF spokesperson Rear Adm. Daniel Hagari, said in a video statement this morning.

"We also express sincere sorrow to our allied nations who have been doing and continue to do so much to assist those in need," he said.

"We have been reviewing the incident at the highest levels to understand the circumstances of what happened and how it happened. We will be opening a probe to examine this serious incident further. This will help us reduce the risk of such an event from occurring again," Hagari added.

"We will get to the bottom of this and we will share our findings transparently.”

Australian prime minister demands ‘full accountability’ for aid worker’s death

Australian Prime Minister Anthony Albanese demanded “full accountability” for the death of an Australian aid worker in Gaza who was one of at least seven killed yesterday in what a nongovernmental organization says was an Israeli airstrike on its convoy.

Lalzawmi “Zomi” Frankcom was working for World Central Kitchen, a U.S.-based nonprofit providing food to the Palestinian enclave amid warnings of famine .

“This is someone who was volunteering overseas to provide aid through this charity, for people who are suffering tremendous deprivation in Gaza,” Albanese told reporters today. “And this is just completely unacceptable.”

Albanese said Australia had contacted the Israeli government to demand accountability. He also reiterated Australia’s call for a sustainable cease-fire in Gaza.

Photos show three aid vehicles hit by deadly strike

Three World Central Kitchen vehicles involved in the strike that killed seven of its employees in Deir al-Balah, Gaza, last night are pictured by the roadside in the aftermath of the attack this morning.

A projectile appears to have ripped through a vehicle marked with the number "1" on it's windshield, leaving a large hole in the roof, striking directly through the center of the charity's logo.Another vehicle sits completely destroyed with its hood flung open, only the charred remains left by the roadside. Fuel soaks the ground surrounding the scene, as its dented panels and doors are left scorched.

A third white SUV is abandoned in what appears to be a nearby field, missing a its front wheel and with all doors open. Remnants of high-visibility clothing and other items from inside the vehicle are strewn across the floor.

Family mourns 'brave and beloved' Australian aid worker killed in strike

Mahalia Dobson

The family of an Australian food aid worker killed in the Gaza airstrike has released a statement saying it was " deeply mourning" its "brave and beloved Zomi.

Lalzawmi 'Zomi' Frankcom was among several foreign national aid workers killed when the World Central Kitchen convoy was hit yesterday.

“We are deeply mourning the news that our brave and beloved Zomi has been killed doing the work she loves delivering food to the people of Gaza. She was a kind, selfless and outstanding human being that has travelled the world helping others in their time of need," the family said.

"She will leave behind a legacy of compassion, bravery and love for all those in her orbit. We are still reeling from the shock, and we humbly request privacy during this difficult time.” 

7 World Central Kitchen workers killed in airstrike

Nikolai Miller

World Central Kitchen said at least seven of its members were killed in an Israeli airstrike in Deir al-Balah, Gaza. Video captured the moments when paramedics were seen moving bodies into a hospital.

U.S. tells Iran it didn’t know about plans for Israeli strike on consulate

Carol E. Lee Carol E. Lee is the Washington managing editor.

The Biden administration communicated directly to Iran yesterday that the U.S. didn’t know about the strike on its consulate in Damascus and wasn’t involved in any way, according to two U.S. officials. 

Two other U.S. officials said the administration was told about the operation in Syria while Israeli planes were in the air but didn’t know what the target was. 

“The United States had no involvement in the strike, and we did not know about it ahead of time,” a spokesperson for the National Security Council said in a statement. 

U.S. officials still don’t have independent confirmation that Islamic Revolutionary Guard Corps commander Mohammed Reza Zahedi was among those killed in the strike, according to two additional U.S. officials. 

Israeli officials have declined to comment on the strike.

World Central Kitchen says 7 workers killed in Israeli airstrike; IDF says it's reviewing the incident

World Central Kitchen has said seven of its members were killed in an airstrike carried out by the Israel Defense Forces, and that it was pausing its operations in Gaza.

The members of the aid group were traveling in a “soft skin” vehicle and two armored cars with the World Central Kitchen logo on them when they were struck yesterday, the organization  said in a statement. The group added that the convoy was hit despite having coordinated its movements with the IDF, and that members at the time were leaving the Deir al-Balah warehouse, where they had unloaded more than 100 tons of humanitarian food aid.

“This is not only an attack against WCK, this is an attack on humanitarian organizations showing up in the most dire of situations where food is being used as a weapon of war. This is unforgivable,” World Central Kitchen CEO Erin Gore said.

"The seven killed are from Australia, Poland, United Kingdom, a dual citizen of the U.S. and Canada, and Palestine," the aid group said.

The IDF said it was "conducting a thorough review at the highest levels to understand the circumstances of this tragic incident."

Ana Cabrera Reports

World central kitchen pauses aid to gaza after 7 workers killed.

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World Central Kitchen has halted their aid operations in Gaza after seven workers were killed in an Israeli airstrike. NBC News' Raf Sanchez has the latest and former spokesperson for the U.S. Mission to the U.N. Hagar Chemali provides more insight into the dangerous conditions people in Gaza are facing. April 2, 2024

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