Countdown Food Safety

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Product Recall

• Are product recall/withdrawal procedures being followed?

  yes

  no

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

  yes

  no

• Is recall area segregated and tidy?

  yes

  no

Temperature Management

• In all fresh departments have them demonstrate how they take a temperature (must be of the product, not the shelf or air temperature, or from dial)
  
  Ask what the team member does if temperature is not to specification. (Refer to CAF)

• Deli

• Seafood

• Meat

• Produce

• Perishables

• Bakery

Pest Control

• Check the pest control book. Have any issues raised 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 on success factors for 5 most recent employed team?

  1

  2

  3

  4

  5

Inwards Goods

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

  yes

  no

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

  yes

  no

• Are goods receipted into store as per required guidelines?

  yes

  no

• Is the area clean and free of debris?

  yes

  no

• No build up around the compactor and cardboard crusher?

  yes

  no

• Is the area around the external bins clean and free of build up?

  yes

  no

Deli

• 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" written 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

• Are all products removed within specified hold times from the hot case?

  yes

  no

• Take some random temperatures in hot case and check temp book.<br><br>Are your temps consistent with those recorded?

  yes

  no

• Are products in serve over and retail chillers below 4 degrees? Take a temperature at a number of different places.<br><br>Check the temperature book.<br><br>Are your temps consistent with those recorded?

  yes

  no

• Is corrective action recorded for any non compliant temperatures in the record book?

  Yes

  No

  N/A

• Is the case free from condensation? If not do the team know what to do to control this?

  yes

  no

• Are all spoons removed from salads inside the serve over?

  yes

  no

• Are all items from the serve over that have been pre-packed, and available for sale in the self serve case (hangsell) compliant with ingredients labelling?

  yes

  no

• Do "day dots" in the serve over case align with that in the shelf life and slicing books (verify number of days on display are appropriate/time and date on dot appropriate)?<br>Challenge this by doing a random check in the case.

  yes

  no

• Is the two bucket system in place for spoons and tongs? Salad utensils are used once then placed in "dirty bucket" containing detergent solution / "clean bucket" stores clean, dry utensils (no water or cleaning solution). Sliced meat tongs can stay in the case so long as the handle does not touch the food.

  yes

  no

• Have record books been signed off by manager on a weekly basis?

  yes

  no

• Is jewellery policy being adhered to?

  yes

  no

• Deli rear chiller, is all product and packaging off the floor?

  yes

  no

• Are all products labelled, particularly if transferred from suppliers packaging?(over wrapped, traceability sticker clearly giving 6 days)

  yes

  no

• Are all items wrapped to prevent exposure to air?

  yes

  no

• Does the cleaning standard of the department match the signed off records?

  yes

  no

• Is the service case completely cleaned 3 times per week?

  yes

  no

Bakery

• Are the display shelves and fittings clean and appealing?

  yes

  no

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

  yes

  no

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

  yes

  no

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

  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 tongs clean?

  yes

  no

• Is an ingredient book available for customers on request ( should be at checkouts)?

  yes

  no

• Are products in retail chiller 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

• Is fresh cream only used on day one of production?

  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 containers or ingredients within date? (Not expired)

  yes

  no

• Has the defrost log been fully completed for all items thawed for production (eg bacon, capsicum, mock cream, blueberries)?

  yes

  no

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

  yes

  no

• Are drink bottles appropriate, and stored in a designated area?

  yes

  no

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

  yes

  no

• Is the jewellery policy being adhered to?

  yes

  no

Meat

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

  yes

  no

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

  yes

  no

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

  yes

  no

• Is product within date? Verify by random check.

  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

• Is pet food fully segregated from human food?

  yes

  no

• Has the calibration variance been recorded in the temperature monitoring book? Has the instruction been recorded on the dot which is stuck on the probe/infra red (using the words "add" or "sub" as appropriate)?

  yes

  no

• Have record books been verified and signed off by store management on a weekly basis?

  yes

  no

Produce

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

  yes

  no

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

  yes

  no

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

  yes

  no

• Are products in the retail chillers below 4 degrees?

  yes

  no

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

  yes

  no

• Are designated chopping boards available for cutting ready to eat fresh fruit and also vegetables?

  yes

  no

• Are the boards in a clean condition?

  yes

  no

• Has the calibration variance been recorded in the temperature monitoring book?

  yes

  no

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

  yes

  no

Bulk Foods

• Are nuts segregated from non nuts on retail display (nuts not above any non nut product)?

  yes

  no

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

  yes

  no

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

  Yes

  No

  N/A

• Are cleaning plannograms completed as per defined frequency? Are bins and scoops visually clean on inspection? (Verify by way of random selection)

  yes

  no

• Is the full ingredient list either on the label or near self serve bin area? Or is there notification to customer advising them that this is available from checkouts (if so, is this the case)?

  yes

  no

Online

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the random temperature check completed and recorded before orders are collected (for at least 2 different pick up times each day)?

  Yes

  No

  N/A

• Are drivers books verified by the dept manager on a weekly basis?

  Yes

  No

  N/A

• Are temperatures monitored for all click and collect (spoke store only) receipted into store at inwards goods?

  Yes

  No

  N/A

• Has the calibration variance been recorded in the temperature monitoring book? Has the instruction been recorded on the dot which is stuck on the probe /infra red (using the words "add" or "sub" as appropriate)?

  Yes

  No

  N/A

• Have the record books been verified and signed off by management on a weekly basis?

  Yes

  No

  N/A

Perishables

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

  yes

  no

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

  yes

  no

• 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

• Is the case free from condensation/ice buildup in freezer storage and retail display cases?

  yes

  no

• Are the cases free from signs of mould/dirt build up in chiller retail display cases?

  yes

  no

Grocery

• Are the shelves clean?

  yes

  no

• Verify the checking dates on infant formula and products? And check under the base boards of cereal and baking bays.

  yes

  no

• Is the store using the date check calendar?

  yes

  no

• Does the store have a map to systematically clean sections of shelving?

  yes

  no

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

  yes

  no

Seafood

• 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" written on it?

  yes

  no

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

  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?<br>If no, do staff know what to do to control this?

  yes

  no

• Do team know the correct salt ratio to use for the mussel machine? Is the ratio chart on the machine?

  yes

  no

• Have live mussels been graded/ is water clean?

  Yes

  No

  N/A

• Do staff know what to do if the mussel case is above 10 degrees?

  yes

  no

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

  yes

  no

• Is fish being pre-packed from fresh only on day one in the serve over?

  yes

  no

• Have thawed products been recorded in the defrost log?

  yes

  no

• Have these items been 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

• Are all items from the serve over that have been pre-packed and available for sale in the hangsell compliant with ingredient labelling?

  yes

  no

• Do "day dots" in the serve over align with that in the shelf life and slicing books (verify number of days on display at appropriate / time and date on dot appropriate)?<br>Challenge this by doing a random check in the case.

  yes

  no

• Is the two bucket system for spoons and tongs in place? Utensils are used once then placed in "dirty" bucket containing detergent solution /"clean" bucket dry utensils (no cleaning solution)

  yes

  no

• Has the calibration variance been recorded in the temperature monitoring book?

  yes

  no

• Have the records been verified on a weekly basis?

  yes

  no

• Is the jewellery policy being adhered to?

  yes

  no

• Seafood rear chiller, is all product and packaging off the floor?

  yes

  no

• Are all products labelled, particularly if transferred from suppliers packaging?

  yes

  no

• Are all items wrapped to prevent exposure to air?

  yes

  no

• Does the cleaning standard of the department match the signed off records?

  yes

  no

• Are the load limits being adhered to?

  yes

  no

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

  yes

  no

• Has the calibration variance been recorded in the temperature monitoring book?

  yes

  no