Audit

Product Recall

Are all recalls/withdrawals completed? (None outstanding)

Is the Stores Product Recall area segregated and tidy?

Pest Control

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

Have any pest sightings been appropriately addressed by Rentokil?

Staff Training

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

Inwards Goods

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

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

Is the Inwards goods area clean and free of debris?

Deli

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

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

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

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

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

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

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

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

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

Bakery

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

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

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

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

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

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


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?

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

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

Is the Jewellery Policy being adhered in the Bakery dept?

Meat

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

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

Is segregation between raw and cooked in place?

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

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

Produce

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

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

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

Are products in the retail chillers below 4 degrees?

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

Bulk Foods

Are nuts segregated from non nut products in storage area?

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

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

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?

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

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

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

Perishables

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

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

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

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

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

Grocery

Is the store actioning the date check calendar?

Verify the checking dates on infant formula and products?

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

Does the store have records to show this is happening?

Seafood

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

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

Is the serve over case free from condensation?

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

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

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?

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

Are all items wrapped to prevent exposure to air?

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

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

Review previous Audit

Are all outstanding issues addressed from previous Audit?

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.