Counters & Bakery Safe & Legal Audit.

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

General

• Are the Counters Manager daily checks being completed? (CRITICAL)

  Yes

  No

  N/A

• When staff move between raw & cooked food counters, do they change aprons, white coats and wash their hands? (CRITICAL)

  Yes

  No

  N/A

• Is the Safe & Legal record book being completed correctly and do the records for today match your findings during the audit? (CRITICAL)

  Yes

  No

  N/A

Deli Counter

• Do all the staff have the correct uniform on, including hats and aprons, on as appropriate?

  Yes

  No

  N/A

• Are all the staff on the counter wearing safety shoes?

  Yes

  No

  N/A

• Are all wash hands and basins accessible, clean, have Ecolab soap, hot water and a working hand dryer or disposable hand towels?

  Yes

  No

  N/A

• Do all the staff have neat, short or tied back hair and are they following the jewellery and nails policies?

  Yes

  No

  N/A

• In relation to staff being observed handling raw product, when they return to the counter after a break, blow their nose, touch their hair,or dispose of refuse using their hands, do they wash their hands in a designated wash hand basin? (CRITICAL)

  Yes

  No

  N/A

• Are all chilled products kept in the cold chain before and after preparation?

  Yes

  No

  N/A

• Are the meat slicers in a clean condition?

  Yes

  No

  N/A

• Are all the preparation surfaces clean?

  Yes

  No

  N/A

• Are the serving utensils and equipment in clean condition?

  Yes

  No

  N/A

• Are cheese wrapping machines and slicer in good condition?

  Yes

  No

  N/A

• Do staff use non touch techniques when handling ready to eat products? (CRITICAL)

  Yes

  No

  N/A

• Are correct temperature indicators used in fridges, are they positioned correctly and do staff know how to use them to record temperatures?

  Yes

  No

  N/A

• Are the right colour coded utensils, equipment and cutting boards available and are staff aware of the correct colour to use? (CRITICAL)

  Yes

  No

  N/A

• Are cured and continental meats separated from other products?

  Yes

  No

  N/A

• Do all products have point of sale tickets and correct date codes marked on the back using a Chinograph pen? (CRITICAL)

  Yes

  No

  N/A

• Are poor quality or damaged products removed from sale and marked "not for sale"?

  Yes

  No

  N/A

• Are all cabinets not overfilled and are all air flow grills free from obstruction to ensure good air flow to aid temperature control?

  Yes

  No

  N/A

• Are only ready to eat black puddings(Mathesons brand) displayed on the deli counter and are they stored in the cooked meat section?

  Yes

  No

  N/A

• (applicable only where no separate meat counter) Are all raw black puddings displayed in a segregated section of the counter with the bacon and sausages?

  Yes

  No

  N/A

• Are blue cloths available to clean "Ready 2 Eat) preparation and work surfaces? (CRITICAL)

  Yes

  No

  N/A

• Do staff use separate, clearly labelled slicers for cooked meats and continental meats?

  Yes

  No

  N/A

• Are only approved cleaning chemicals in use and are they being diluted correctly and where appropriate, are all spray containers labelled and all necessary PPE available?

  Yes

  No

  N/A

• Are sinks marked with dilution markings?

  Yes

  No

  N/A

• Is there a 'cleaning the deli' document for the department available in the Safe and Legal record and, for each chemical needed to clean that department, is there a document detailing how to use it?

  Yes

  No

  N/A

• Any defective equipment within the department is taken out of use, reported to the IST and recorded in safe & legal?

  Yes

  No

  N/A

• Is the Tesco Meat Slicer manual available in store?

  Yes

  No

  N/A

• Is the floor free from slip & trip hazards?

  Yes

  No

  N/A

• In relation to staff seen using the meat slicer, have they been trained to Bronze 7 on 'know your stuff Delicatessen'.

  Yes

  No

  N/A

• Are all sealed products sealed or covered?

  Yes

  No

  N/A

• Are all stored products within date code? (CRITICAL)

  Yes

  No

  N/A

• Are bacon and sausage products segregated from ready to eat products if displayed on the Deli Counter and are no other raw meat products being displayed on the deli counter (CRITICAL)

  Yes

  No

  N/A

Hot Deli Counter

• Do all the staff have the correct uniform on, including hats and aprons as appropriate?

  Yes

  No

  N/A

• Are all staff wearing safety shoes?

  Yes

  No

  N/A

• Are all wash and hand basins accessible, clean, have Ecolab soap, hot water and a working hand dryer or disposable hand towels?

  Yes

  No

  N/A

• Do all the staff have neat, short or tied back hair and are they following the jewellery and nails policies?

  Yes

  No

  N/A

• In relation to staff being observed handling raw product, when they return to the counter after a break, blow their nose, touch their hair,or dispose of refuse using their hands, do they wash their hands in a designated wash hand basin? (CRITICAL)

  Yes

  No

  N/A

• Is raw food kept apart from 'Ready to Eat' foods at all times during handling and storage? (CRITICAL)

  Yes

  No

  N/A

• Do staff use non touch techniques when handling ready to eat products? (CRITICAL)

  Yes

  No

  N/A

• Are all prep surfaces clean?

  Yes

  No

  N/A

• Temperature indicators that are showing are recorded in the safe and legal record following correct procedure?

  Yes

  No

  N/A

• Do staff use non touch techniques when handling ready to eat products? (CRITICAL)

  Yes

  No

  N/A

• Are the right colour coded utensils, equipment and cutting boards available and are staff aware of the correct colour to use? (CRITICAL)

  Yes

  No

  N/A

• Are poor quality or damaged products removed from sale and marked "not for sale"?

  Yes

  No

  N/A

• Are all cabinets not overfilled and are all air flow grills free from obstruction to ensure good air flow to aid temperature control?

  Yes

  No

  N/A

• Is a clean white coat available and used for handling raw meat in the hot deli raw side?

  Yes

  No

  N/A

• Does the store have a working, calibrated Comark probe thermometer and sanitising wipes available? (CRITICAL)

  Yes

  No

  N/A

• Is all the raw meat waste separated from other waste and transferred to a designated storage area?

  Yes

  No

  N/A

• Are Hot Deli product temperatures checked using the correct method and recorded in the A4 hot deli temperature record book for each cook and are the correct temperatures achieved. (CRITICAL)

  Yes

  No

  N/A

• Are holding times being complied with? (CRITICAL)

  Yes

  No

  N/A

• Are chopping boards in a clean condition?

  Yes

  No

  N/A

• Are only approved cleaning chemicals in use and are they being diluted correctly and where appropriate, are all spray containers labelled and all necessary PPE available?

  Yes

  No

  N/A

• Are sinks marked with dilution markings?

  Yes

  No

  N/A

• Is there a 'cleaning the deli' document for the department available in the Safe and Legal record and, for each chemical needed to clean that department, is there a document detailing how to use it?

  Yes

  No

  N/A

• Any defective equipment within the department is taken out of use, reported to the IST and recorded in safe & legal?

  Yes

  No

  N/A

• Is the floor fee from any slip & trip hazards?

  Yes

  No

  N/A

• Are all sealed products sealed or covered?

  Yes

  No

  N/A

• Are all stored products within date code? (CRITICAL)

  Yes

  No

  N/A

Halal Meat

• Do all the staff have the correct uniform on, including hats and aprons as appropriate?

  Yes

  No

  N/A

• Do all the staff have neat, short or tied back hair and are they following the jewellery and nails policies?

  Yes

  No

  N/A

• Are all wash and hand basins accessible, clean, have Ecolab soap, hot water and a working hand dryer or disposable hand towels?

  Yes

  No

  N/A

• In relation to staff being observed handling raw product, when they return to the counter after a break, blow their nose, touch their hair,or dispose of refuse using their hands, do they wash their hands in a designated wash hand basin? (CRITICAL)

  Yes

  No

  N/A

• Are all prep surfaces clean?

  Yes

  No

  N/A

• Is a working temperature probe available? (CRITICAL)

  Yes

  No

  N/A

• Are product temperatures checked using the correct Method and recorded in the 'Temperature Book'? (CRITICAL)

  Yes

  No

  N/A

• Are the right colour coded utensils, equipment and cutting boards available and are staff aware of the correct colour to use? (CRITICAL)

  Yes

  No

  N/A

• Do all Products have point of sale tickets and correct date codes marked on back?

  Yes

  No

  N/A

• Is all the raw meat waste separated from other waste and transferred to a designated storage area?

  Yes

  No

  N/A

• Is all beef used on the counter recorded for traceability?

  Yes

  No

  N/A

• Are only approved cleaning chemicals in use and are they being diluted correctly and where appropriate, are all spray containers labelled and all necessary PPE available?

  Yes

  No

  N/A

• Any defective equipment within the department is taken out of use, reported to the IST and recorded in safe & legal?

  Yes

  No

  N/A

• Are carcasses moved from the back door to the halal concession chiller in the meat transfer unit and is covered?

  Yes

  No

  N/A

Fish Counter

• Do all the staff have the correct uniform on, including hats and aprons as appropriate?

  Yes

  No

  N/A

• Are all staff wearing safety shoes?

  Yes

  No

  N/A

• Do all the staff have neat, short or tied back hair and are they following the jewellery and nails policies?

  Yes

  No

  N/A

• Are all wash and hand basins accessible, clean, have Ecolab soap, hot water and a working hand dryer or disposable hand towels?

  Yes

  No

  N/A

• In relation to staff being observed handling raw product, when they return to the counter after a break, blow their nose, touch their hair,or dispose of refuse using their hands, do they wash their hands in a designated wash hand basin? (CRITICAL)

  Yes

  No

  N/A

• Is raw food kept apart from 'Ready to Eat' foods at all times during handling and storage? (CRITICAL)

  Yes

  No

  N/A

• Do staff use non touch techniques when handling ready to eat products? (CRITICAL)

  Yes

  No

  N/A

• Are all prep surfaces clean?

  Yes

  No

  N/A

• Are correct temperature indicators used in fridges, are they positioned correctly and do staff know how to use them to record temperatures?

  Yes

  No

  N/A

• Temperature indicators that are showing are recorded in the safe and legal record following correct procedure?

  Yes

  No

  N/A

• Are the right colour coded utensils, equipment and cutting boards available and are staff aware of the correct colour to use? (CRITICAL)

  Yes

  No

  N/A

• Are serving utensils and equipment in a clean condition?

  Yes

  No

  N/A

• Are chopping boards in clean condition?

  Yes

  No

  N/A

• Do all products have Point Of Sale tickets and correct date codes marked on the back using a Chinograph pen? (CRITICAL)

  Yes

  No

  N/A

• Are poor quality or damaged products removed from sale and marked "Not for sale"?

  Yes

  No

  N/A

• Are green cloths available to clean "Raw" prep surfaces and equipment? (CRITICAL)

  Yes

  No

  N/A

• Are tuna steaks no more than 2.5cm thick, displayed one layer on flinoplas, and is whole fresh makerel displayed no more than 2 fish high? (CRITICAL)

  Yes

  No

  N/A

• Are all trays for raw and ready to eat products embedded in ice up to the rim of the tray? (CRITICAL)

  Yes

  No

  N/A

• Is all fish defrosted in a refrigerator and not re-frozen once defrosted?

  Yes

  No

  N/A

• Are health mark labels kept for 60 days for live shellfish?

  Yes

  No

  N/A

• Are only approved cleaning chemicals in use and are they being diluted correctly and where appropriate, are all spray containers correctly labelled and all necessary PPE available?

  Yes

  No

  N/A

• Are sinks marked with dilution markings?

  Yes

  No

  N/A

• Is there a 'cleaning the deli' document for the department available in the Safe and Legal record and, for each chemical needed to clean that department, is there a document detailing how to use it?

  Yes

  No

  N/A

• Any defective equipment within the department is taken out of use, reported to the IST and recorded in safe & legal?

  Yes

  No

  N/A

• Is the floor free from slip and trip hazards?

  Yes

  No

  N/A

• Are all sealed products sealed or covered?

  Yes

  No

  N/A

• Are all stored products within date code? (CRITICAL)

  Yes

  No

  N/A

Bakery and Bake Off

• Are all bakery mixers and lids in a good, clean condition with no evidence of damage to the lid?

  Yes

  No

  N/A

• Are bakery staff wearing the correct uniform and are they clean? (scratch only sites)

  Yes

  No

  N/A

• Are bakery staff wearing the correct uniform and are they clean? (bake off only sites)

  Yes

  No

  N/A

• Are all staff working in the bakery wearing safety shoes?

  Yes

  No

  N/A

• Do all the staff have neat, short or tied back hair and are they following the jewellery and nails policies?

  Yes

  No

  N/A

• Do Taff remove their apron and hat when leaving the bakery even if it's only for a few minutes or short break?

  Yes

  No

  N/A

• Have staff handling unwrapped bakery products washed their hands after returning to the bakery after a break, blowing their nose, touching their hair or disposing of refuse using their hands? (CRITICAL)

  Yes

  No

  N/A

• Are disposable paper hats available for visitors to the bakery?

  Yes

  No

  N/A

• Is only one cage of each type of flour stored in the bakery production area and flour sacks stored off the floor when not in use?

  Yes

  No

  N/A

• Is the freezer clean and tidy with no ice build up on the floor?

  Yes

  No

  N/A

• Are prep areas free from the risk of foreign body or chemical contamination? (CRITICAL)

  Yes

  No

  N/A

• Are all baking tins stored upside down when not in use?

  Yes

  No

  N/A

• Are all bakery tins and trays free from loose debris including burnt deposits?

  Yes

  No

  N/A

• Are all ingredients labelled and are in date code?

  Yes

  No

  N/A

• Are all production and prep areas clean and tidy with only today's working debris evident?

  Yes

  No

  N/A

• Are procedures followed to keep flour dust to a minimum during prep/production?

  Yes

  No

  N/A

• Is yeast stored in the chiller and only one case in use in the bakery?

  Yes

  No

  N/A

• Are all prep surfaces cleaned after use?

  Yes

  No

  N/A

• Are all dough dividers in a clean condition and free from source of product contamination? (CRITICAL)

  Yes

  No

  N/A

• Do all staff have and use the correct Ecolab chemicals and is the correct PPE used? (CRITICAL)

  Yes

  No

  N/A

• Is the floor around the dough divider free from oil spillages?

  Yes

  No

  N/A

• Are the provers clean with no evidence of standing water or mould on the seals?

  Yes

  No

  N/A

• Are ovens in a clean condition?

  Yes

  No

  N/A

• Are visible plugs and cables free from damage, fraying and are they securely fitted?

  Yes

  No

  N/A

• Are all electrical intake panels locked and free from damage? (CRITICAL)

  Yes

  No

  N/A

• Are all visible pipes free from leaks or damage?

  Yes

  No

  N/A

• Are blue bristled cleaning brushes in use for cleaning food equipment and surfaces?

  Yes

  No

  N/A

• Are clean paper or material disposable cloths available and are they used to clean prep surfaces?

  Yes

  No

  N/A

• If supplied are light diffusers in good repair?

  Yes

  No

  N/A

• Are Tesco issued oven gloves/cloths available for removing items from the oven or handling hot items?

  Yes

  No

  N/A

• Are all wash and hand basins accessible, clean, have Ecolab soap, hot water and a working hand dryer or disposable hand towels?

  Yes

  No

  N/A

• Is a first aid kit available, does it have a supply of blue plasters and if provided is the eye was in date?

  Yes

  No

  N/A

• Is the utensil washer working correctly, clean, dosed with the correct chemicals and is there evidence it is drained daily?

  Yes

  No

  N/A

• Ae all prover baskets and yellow storage baskets visual clean? (CRITICAL)

  Yes

  No

  N/A

• Are the packing and bread slicing areas clean and tidy?

  Yes

  No

  N/A

• Do staff know and follow the correct procedure for emptying oils from the doughnut fryer? (CRITICAL)

  Yes

  No

  N/A

• Do all products on display have a shelf edge label clearly displayed in front of product and does it match the product pack?

  Yes

  No

  N/A

• Is the following Shelf Edge Label clearly displayed on each fixture where in store products are displayed, "Products displayed on this fixture may contain colours, flavourings, preservatives and/or flour treatment agents"?

  Yes

  No

  N/A

• Is there a nut warning Shelf Edge Label displayed on each fixture where in store bakery products are displayed? (CRITICAL)

  Yes

  No

  N/A

• Are poor quality and damaged items removed from sale and marked "not for sale"?

  Yes

  No

  N/A

• Are clean tongs readily available at the pick and mix section?

  Yes

  No

  N/A

• Are the correct temperature indicators used in fridges and freezers, are they positioned correctly and do staff know how to use the to record temps?

  Yes

  No

  N/A

• Is the Safe And Legal record being recorded correctly and do the records for today match your findings on the audit? (CRITICAL)

  Yes

  No

  N/A

• Is there a 'cleaning the bakery products to use' document available in the Safe and Legal record and, for each chemical needed to clean that department, is there a document detailing how to use it?

  Yes

  No

  N/A

• Where present, is defective equipment in the bakery taken out of use and reported to the IST and defects recorded in the Safe and Legal?

  Yes

  No

  N/A

• Are all the walls and floors free of food residue and grease marks?

  Yes

  No

  N/A

• Is the outside of the ovens, provers and other machinery clean?

  Yes

  No

  N/A

• Are all the safety inter-locks working effectively on bakery machinery such as dough dividers, roll plant and mixers, with no evidence of safety locks being overridden? (CRITICAL-AUTOMATIC FAIL)

  Yes

  No

  N/A

• Is all the equipment in the bakery fitted with a red emergency stop button working effectively? (CRITICAL-AUTOMATIC FAIL)

  Yes

  No

  N/A

• Have the in-store bakers received the correct "know your stuff" for bakery training?

  Yes

  No

  N/A

• Is the floor free from slip and trip hazards?

  Yes

  No

  N/A

• Where equipment present, do bakery staff have access to the manufactures instructions for the dough divider, doughnut fryer, bread slicer, prover, and moulder and ovens?

  Yes

  No

  N/A

• Are bread check weight tally rolls signed by the Baker Manager and kept for the correct time?

  Yes

  No

  N/A

• Are scale accuracy checks completed correctly on the manual bread check weigh machine?

  Yes

  No

  N/A

• Is the bread checkweigh scale free from extraneous articles?

  Yes

  No

  N/A

• Are baked baguettes check weighed?

  Yes

  No

  N/A

• Are more than two tubs of tiger paste stored in the bakery?

  no

  yes

• Are the Tiger paste containers stored off the floor when in the bakery and covered with a clean lid when not in use?

  Yes

  No

  N/A

• Is there a separate, dedicated area outside the bakery production area for storing bakery consumables, incidents and packaging?

  Yes

  No

  N/A

• Is there sufficient racking to store consumables, ingredients and packaging in the dedicated storage area and are there dedicated locations for each item with minimum and maximum stock levels?

  Yes

  No

  N/A

• Is the bakery production area free for excess clutter such as empty boxes, unused equipment or rubbish, and is no more than one days ingredients, packaging or consumables stored in the bakery?

  Yes

  No

  N/A

• Are all equipment washing sinks clean, easily accessible and provided with hot and cold water?

  Yes

  No

  N/A

• Is the soft roll dividing and moulding machine clean?

  Yes

  No

  N/A

• Are bakery production and storage areas free from pests and signs of pest damage? (CRITICAL-AUTOMATIC FAIL)

  Yes

  No

  N/A

• Is there a working electric flying killing unit located within the bakery production area and no evidence of flying insects? (CRITICAL)

  Yes

  No

  N/A

• Are all per-baked and freeze thaw products in date?

  Yes

  No

  N/A

• If hot pies are being cooked in the bakery are these market fresh brand?

  Yes

  No

  N/A

• Does the store have a working, calibrated Comark probe thermometer and sanitising wipes available? (CRITICAL)

  Yes

  No

  N/A

• Are bakery Hot Snacking product temps checked using the correct method and recorded in the A4 Hot Snacking Temperature Record Book for each cook and are the correct temps being achieved? (CRITICAL)

  Yes

  No

  N/A

• Are Bakery Hot Snacking holding times being complied with? (CRITICAL)

  Yes

  No

  N/A

• Are Bakery Hot Snacking Hot holding temps checked, following the correct procedure, and recorded in the Hot Snacking Temperatures Record Book every hour? (CRITICAL)

  Yes

  No

  N/A

• Check the temp of 3 Hot Snacking Items. Are they correct temperatures? (CRITICAL)

  Yes

  No

  N/A

• Print name of auditor.

• Signature of auditor

  Sign

• Print name of Compliance Manager.

• Signature of Compliance Manager.

  Sign