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

• Is the Stores Product Recall area segregated and tidy?

  yes

  no

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

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

  yes

  no

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

  yes

  no

Deli

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

  yes

  no

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

  yes

  no

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

  yes

  no

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

  yes

  no

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

  yes

  no

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

  yes

  no

• 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

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

  yes

  no

• 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

Bakery

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

  yes

  no

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

  yes

  no

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

  yes

  no

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

  yes

  no

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

  yes

  no

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

  yes

  no

• When ingredients are opened and decanted into alternative storage containers, are all these containers labelled with appropriate traceability labels?

  yes

  no

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

  yes

  no

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

  yes

  no

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

  yes

  no

Meat

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

  yes

  no

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

  yes

  no

• Is segregation between raw and cooked in place?

  yes

  no

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

  yes

  no

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

  yes

  no

Produce

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

  yes

  no

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

  yes

  no

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

  yes

  no

• 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

Bulk Foods

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

  yes

  no

• 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

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

• 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

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

  yes

  no

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

  yes

  no

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

  yes

  no

Grocery

• Is the store actioning the date check calendar?

  yes

  no

• Verify the checking dates on infant formula and products?

  yes

  no

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

  yes

  no

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

  yes

  no

Seafood

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

  yes

  no

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

  yes

  no

• Is the serve over case free from condensation?

  yes

  no

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

  yes

  no

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

  yes

  no

• 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

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

  yes

  no

• Are all items wrapped to prevent exposure to air?

  yes

  no

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

  yes

  no

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

  yes

  no

Review previous Audit

• Are all outstanding issues addressed from previous Audit?

  Yes

  No

  N/A