Cash Audit 2025 EG Group Greggs

Is stock being stored safely in the back of house?<br>(Stock room should be kept clean and tidy with no stock stored directly on the floor. Electrical cupboard kept clear. Approved chemicals stored safely. Food storage processes to be followed. For example raw/vegan foods)

Are products within date and are date code processed being implemented correctly?<br>(All items not in original packaging to have date label/use by label as per process. All items must be date rotated. Follow date code process. Tablet to be signed off once completed. Products lasting more than 1 days must have the number circled. Refer to shelf life table for guidance)

Are all refrigerated and frozen foods held at the required temperatures?<br>(Temperature checks to be completed as per tablet daily with any defective equipment actioned and reported. They must be completed pre open and then every 5-7 hours after. The last temperature check must be completed between 2-3 hours of closing time. Any out of tolerance must be documented in the daily notes. If no tablet available, paper copies must be available and retained for 12 months)

Are colleagues following the correct processes to ensure food is prepared at the correct temperature?<br>(Product temperature checks to be completed as per tablet daily. Any out of tolerance or missing temperatures to be actioned and documented in the daily notes. For example no soup or toasted sandwiches available)

Check that freshly made sandwiches have the correct allergen labels attached (Natashas law)?<br>(All freshly made sandwiches/salads to have allergen labels attached. All prepared/prepacked items must have allergen label)

Validate the temperature in one of the fridges<br>(Equipment temperature checks to be completed as required. Any defective equipment to be actioned and reported)

Is there a food only waste bin?<br>(All bins to be labelled as per Greggs guidance. If no labels available, the bin waste guidance poster should be displayed next to the bins. Food waste bin must only be used for food waste)

Ask the manager or a supervisor to show you where the COSHH documents can be viewed<br>(Manager/Supervisor to be able to access COSHH documents. This can be found on the Greggs Shop Hub)

Is the Greggs Tablet readily available, are colleagues able to show you the allergen guide?<br>(Greggs tablet to be fully charged and available throughout the day. All colleagues to be able to navigate to the allergen guide at the customers request. Any broken tablets to be reported to Hornbill with reference number documented. Paper documents to be used in the event of a broken tablet)

Are pest actions being closed-out and signed off within the agreed timeframes?<br>(Pest control visit reports to be printed and filed in the pest control folder. All actions to be closed out timely. Ask AM/PFS for most current reports)

Are all colleagues complying with the dress code policy?<br>(All colleagues to be wearing the correct clean uniform as per the dress code policy. No food or drink to be stored open or consumed in food department with exception of plain water (including Candy or Gum). Colleageues must remove Aprons/coats and hats prior to using restroom or going to lunch or taking bins out)

Are all utensils / equipment such as oven gloves, knifes, tongs, bake off trays, chopping boards and tupperware worn or slightly damaged?<br>(All utensils/equipment to be kept in a good condition. Any defective items to be reported/replaced)

Observe colleagues to ensure they are washing their hands when moving between tasks<br>(Colleagues should be washing hands on a regular basis especially when changing tasks. Follow hand washing guidance as displayed at the sink)

Check that hot water is available at the hand wash sinks in the prep / service areas<br>(Hot water should be available at all sinks. Hand wash sink should have hand wash guidance, approved soap and blue roll inside the dispenser available)

Are Chemicals used for cleaning the correct/approved chemicals and are they stored correctly to prevent cross contamination?<br>(Only approved chemicals to be used, these are supplied by Greggs. These must be stored away from food contact surfaces and labelled correctly)

Has a fire evacuation drill taken place?<br>(Fire evacuation drill to be completed twice yearly inline with the PFS Express stores. New starters to complete within 4 weeks)

Are colleagues at site able to explain how to deal with threatening behaviour?<br>(All colleagues should have completed the "Don't be A Hero" policy on SAP and be able to explain the "Don't Be A Hero" policy. They should be able to demonstrate a good understanding of the policy)

Are first aid kits available and fully equipped?<br>(A First Aid Kit should be available on site (ordered from RS Sales/Bunzl). Checklist should be completed quarterly by the SM and reviewed by the AM. Previous years checklist to be kept. Refer to checklist for actual contents required)

Has the site completed all necessary test Tuesday safety checks?<br>(Tuesday checks to be completed every week. Fire alarm/smoke detectors and call points should be checked once a week- If completed by PFS confirm that this has been completed and write in the notes that this has been confirmed. Emergency Lights, Fire Exits, Fire extingushers and fire/sprinklers should be checked in line with Tuesday checks)

Are all fire exits and fire routes clear of obstruction and fully operational?<br>(All Fire Exits and Fire Exit Routes should be clear of obstruction and easily accessible. Fire exits should open freely. Fire Exit Signage should be in place on both sides of a Fire Exit)

Is the visitor log in use?<br>(All contactors/Visitors are required to sign in and out completing all health questions on visitor log)

Are colleagues adhering to oven safety procedures and are oven gloves in good condition?<br>(All colleagues are required to wear two gloves when placing products into/removing products from the oven. When they are carrying hot tray they must state Hot Tray or similar warning)

Are safe door security principals being adhered to?<br>(Safe must be kept secure and locked throughout the day. Key / till drawer keys must be kept secure throughout the day)

Are door security principals being adhered to?<br>(Counter gate to be kept locked and secure throughout the day. Counter should only be open for replenishment. Fire doors to be kept closed)

Are lost/left payment cards and/or loyalty cards being dealt with in line with process?<br>(All lost payment/loyalty cards to be kept locked in the safe for 48 hours and then destroyed)

Are cash lifts being completed correctly?<br>(All colleagues to be aware of cash process and follow guidelines. Tills must not exceed £250 at any time within the day. Till lifts must not exceed £150)

Does stockholding match the inventory report?<br>(Stock counts to be completed accurately every Day/Month. All products processed through the till correctly. This includes sales and wastage)

Does stockholding match the inventory report?<br>(Stock counts to be completed accurately every Day/Month. All products processed through the till correctly. This includes sales and wastage)

Does stockholding match the inventory report?<br>(Stock counts to be completed accurately every Day/Month. All products processed through the till correctly. This includes sales and wastage)

Do chip & pin machines show any signs of tampering?<br>(All Pin pads to be kept in good working order without any evidence of tampering. Any defective equipment to be reported and replaced)

Validate the safe cash float<br>(Safe float to be kept at the agreed amount(ask your AM if unsure). This should be checked twice daily)

Are the restaurants tills and today's daily cash takings within tolerance?<br>(All transactions to be processed accurately to ensure the tills balances. Tills and safe to be counted twice daily to ensure it balances)

Is banking being processed daily & correctly on the eagle?<br>(Banking to be processed correctly every day. Daily cash sheet to be completed. Till/EFT Z reports, giro slips and any paid out receipts to be kept daily. Loomis receipts to be retrieved from PFS and then to highlight Greggs money on the loomis receipts and then to be attached to Eagle. Banking to be processed daily on Eagle)

Has the eagle been fully completed?<br>(Eagle to be completed in full: Banking figures, hours, TGTG, Invoices/Credits and wastage)

Has the expected daily and weekly uploads been attached to Eagle?<br>(All documents to be uploaded to eagle daily as follows: Giro slip, EFT, Daily cash sheet and any paid outs (Any paid outs over £20 to have AM Approval attached) Weekly: Highlighted loomis slips)

Has the Greggs end of day been completed and the Greggs cash sheet visible?<br>(Complete till day end and Greggs day end cash sheet)

Are cash handover procedures adhered to?<br>(Banking to be completed and handed over to loomis collection point daily. Loomis receipts should be retrieved after each collection. Greggs banking to be highlighted on each loomis slip and then uploaded on to eagle)

Are cash variances investigated and explained on the eagle?<br>(All cash variances over £5 to be investigated, corrected and a quaility explanation on Eagle)

Are petty cash processes being followed?<br>(All paid outs to have receipt and till petty cash receipt attached to daily paperwork. These must also be uploaded on to Eagle. Any £20 and above require AM approval attached. (£50 or above for ingredients require approval))

Is the store processing charitable contributions in the required way?<br>(Charity Banking to be completed and recorded on Eagle every month. The giro and Loomis slip to be uploaded on to Eagle)

Is the site completing a safe check twice a day?<br>(Safe check to be completed Twice daily and recorded on daily paperwork in full)

Is all personal data being handled appropriately?<br>(All GDPR documents to be kept locked away and deleted from the computer. All Cv's to be reviewed and removed from the computer asap. Please print and lock away if needed)

Is the opening time notice filled out and displayed?<br>(Opening hours to be on display with the correct opening hours at all times)

Are colleagues asking customers if they have the Greggs reward app?<br>(All colleagues when serving customers to ask for Greggs loyalty)

Do all colleagues have a payroll number?<br>(New starters must await payroll number before starting)

Have all of the colleagues read / completed the policies / training on SAP?<br>(All new colleagues to complete all SAP policies with 4 weeks of start date. All refresher training to be completed by the required dates)

Are all colleagues over 18 receiving at least 1 day off per week and working under 12 hours per day?<br>(All colleagues to have one day off per week and should not work over 12 hours shifts)

Are all colleagues under 18 working no more than 8 hours per shift?<br>(All colleagues under 18 should not work over 8 hour shifts. They can only work between 6am and 10pm)

Are all colleagues under 18 receiving a minimum of 2 days off per week?<br>(All colleagues under 18 must have at least 2 days off per week)

Are recruitment posters placed in line with HR guidelines?<br>(Recruitment posters to follow HR guidelines. No handwritten posters)

Are colleagues provided with at least 2 weeks of rotas? <br>(There should always be a minimum of 2 weeks of Rota's accessible to colleagues. These must be printed and kept in a folder)

Are all menu screens working? <br>(Digital menu screens should be in working order. Any defective screens to be reported)

Are customer pricing screens and advertising displaying the correct price?<br>(All digital screens to be displaying the correct prices, any errors to be reported to Greggs. All promotional offers and products to display the correct pricing)

Is the shop entry notice displayed? <br>(Shop entry notice must be displayed at all times)

Is the customer advice notice displayed? <br>(Customer advice notice must be displayed at all times and kept up to date)

Does every product have a description/price label in front of every product?<br>(All products to have correct description/ Price label displayed. If label is missing, this must be actioned by putting in place/ordering if required)