Countdown Group Manager Food Safety Audit

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Product Recall

• Are all recalls/withdrawals completed? (None outstanding)

  Yes

  No

  N/A

• Is the Stores Product Recall area segregated and tidy?

  Yes

  No

  N/A

Pest Control

• Review the Pest Control Book. Have all issues identified been addressed?

  Yes

  No

  N/A

• Have any pest sightings been appropriately addressed by Rentokil?

  Yes

  No

  N/A

Staff Training

• Has 5 steps training been completed via success factors for the Stores 5 most recently employed team?

  Yes

  No

  N/A

Inwards Goods

• Does the thermometer have a current calibration sticker with "add" or "sub" recorded on it?

  Yes

  No

  N/A

• Do the Inwards Goods team know how to apply the add or sub instruction?

  Yes

  No

  N/A

• Is the Inwards goods area clean and free of debris?

  Yes

  No

  N/A

Deli

• Reviewing from a customer's perspective does the serve over case and display shelving look clean and appealing?

  Yes

  No

  N/A

• Does the thermometer have a current calibration sticker with "add" or "sub" recorded on it?

  Yes

  No

  N/A

• Do the team know how to apply the add or sub instruction?

  Yes

  No

  N/A

• Are the products in the hot case at or above 65 degrees? Take a temperature at a number of different products.

  Yes

  No

  N/A

• Have record books been verified and signed off by Store Management on a weekly basis?

  Yes

  No

  N/A

• Is the current jewellery policy being adhered to in the Deli dept?

  Yes

  No

  N/A

• Are all rear chiller products labelled, particularly if transferred from suppliers packaging?<br>Including all over wrapped products with traceability labels clearly giving 6 days

  Yes

  No

  N/A

• Does the cleaning standard of the department correlate to the completed and signed off records?

  Yes

  No

  N/A

• Are products in the Serve over and chilled retail cabinets below 4 degrees?<br>Take a temperature reading at a number of different sections,<br>Review the current dept temperature records,<br>Are your temperature readings consistent with those recorded?<br>

  Yes

  No

  N/A

Bakery

• Are the display shelves, data stripping, glass and equipment fittings clean and appealing?

  Yes

  No

  N/A

• Aside from the current days operation, is the preparation area clean?

  Yes

  No

  N/A

• Are the allergens segregated (both in the dept as well as in the retail display case)?

  Yes

  No

  N/A

• Is there an allergen warning sticker attached to the glass door of the retail display case (loose items)?

  Yes

  No

  N/A

• Are products in both the retail chiller and rear chiller (if applicable)below 4 degrees?

  Yes

  No

  N/A

• Are all ingredients or products in the rear chiller, rear freezer, or preparation and storage areas covered to prevent exposure to air?

  Yes

  No

  N/A

• <br>When ingredients are opened and decanted into alternative storage containers, are all these containers labelled with appropriate traceability labels and are these ingredients within the expiry date recorded on the trace label?

  Yes

  No

  N/A

• Are all baking trays stored in an inverted manner when not in use?

  Yes

  No

  N/A

• Have record books been verified and signed off by Store Management on a weekly basis?

  Yes

  No

  N/A

• Is the Jewellery Policy being adhered in the Bakery dept?

  Yes

  No

  N/A

Meat

• Are retail cases clean and free of mould and condensation build up?

  Yes

  No

  N/A

• Is product within date? Verify by random checks of meat lines

  Yes

  No

  N/A

• Is segregation between raw and cooked in place?

  Yes

  No

  N/A

• Are products in the retail chillers below 4 degrees? And freezers below -18 degrees?

  Yes

  No

  N/A

• Have record books been verified and signed off by Store Management on a weekly basis?

  Yes

  No

  N/A

Produce

• Are retail case clean and free of mould and condensation build up

  Yes

  No

  N/A

• Are the both ready to eat and vegetable cuttings boards in a clean and sanitised condition?

  Yes

  No

  N/A

• Are disposable hats and gloves available and being used when preparing and cutting ready to eat fruit?

  Yes

  No

  N/A

• Are products in the retail chillers below 4 degrees?

  Yes

  No

  N/A

• Have record books been verified and signed off by Store Management on a weekly basis?

  Yes

  No

  N/A

Bulk Foods

• Are nuts segregated from non nut products in storage area?

  Yes

  No

  N/A

• Are chocolate peanuts and raisins separated in bulk bins? (Must not be displayed beside each other)

  Yes

  No

  N/A

• Are nuts segregated from non nuts on retail display fixtures to ensure products containing nuts not situated above any non nut product?

  Yes

  No

  N/A

Online

• Are the required random temperature checks completed and recorded before orders are collected for a minimum of two different pick up times each day?

  Yes

  No

  N/A

• Are the temperatures monitored for all Click and Collects, receipted into Spoke Stores at Inwards goods

  Yes

  No

  N/A

• Are drivers books verified by the Dept Manager/Supervisor on a weekly basis?

  Yes

  No

  N/A

• Have the record books been verified and signed off by Store Management on a weekly basis

  Yes

  No

  N/A

Perishables

• Are the products in retail chillers below 4 degrees? and in freezers below -18 degrees?

  Yes

  No

  N/A

• Are the products in storage chillers below 4 degrees? And in freezers below -18 degrees?

  Yes

  No

  N/A

• Are the retail display cases free from condensation/ice buildup in both freezer and chilled sections

  Yes

  No

  N/A

• Are the retail display cases free from signs of mould and dirt build up in chilled sections?

  Yes

  No

  N/A

• Have record books been verified and signed off by Store Management on a weekly basis?

  Yes

  No

  N/A

Grocery

• Is the store actioning the date check calendar?

  Yes

  No

  N/A

• Verify the checking dates on infant formula and products?

  Yes

  No

  N/A

• Does the store have a map to systematically clean sections of shelving? <br>Review under cereal and baking sections for cleaning execution

  Yes

  No

  N/A

• Does the store have records to show this is happening?

  Yes

  No

  N/A

Seafood

• Reviewing from a customer's perspective does the serve over case and display shelving look clean and appealing?

  Yes

  No

  N/A

• Are products in serve overs and retail chillers below 4 degrees? And freezers below -18 degrees?

  Yes

  No

  N/A

• Is the serve over case free from condensation?

  Yes

  No

  N/A

• If NO, do for condensation, do the seafood dept team know what to do to control this?

  Yes

  No

  N/A

• Is a calibrated probe thermometer available for recording temperature of mussels?

  Yes

  No

  N/A

• Are frozen products which have be thawed for display correctly labelled both in the serve over and the retail case as "previously frozen/thawed" if the customer could potentially believe they may be fresh?

  Yes

  No

  N/A

• Is the jewellery policy being adhered to in the seafood dept?

  Yes

  No

  N/A

• Are all items wrapped to prevent exposure to air?

  Yes

  No

  N/A

• Does the cleaning standard of the department correlate to the completed and signed off records?

  Yes

  No

  N/A

• Have record books been verified and signed off by Store Management on a weekly basis?

  Yes

  No

  N/A

Review previous Audit

• Are all outstanding issues addressed from previous Audit?

  Yes

  No

  N/A