Counters Audit based on 2013/14 MTL Checks

Review the Counter's Safe & legal Record book to identify any non-compliances. Non-compliances include: 1. Manager's Daily Checks not completed and signed; 2.Next Steps not recorded for Red lights; 3.Next Steps not completed by the 'when' indicated; and Carryover (outstanding). Check that the record matches your findings during the audit. Please be aware that some checks may have turned red since the check was last carried out. On initial audits, you should only inspect the record book relating to the Period you're in, i.e. the one in use. For example, if you carry out the initial audit in Period 9, the Period 9 record book should be inspected. On the rare occasion where a re-visit is carried out in the same Period as the initial audit or previous re-visit, you should only inspect the record book from the date of the last audit or re-visit. This ensures that stores are not penalised twice for the same non-compliance. The falsifications of records scoring should only be applied when there is clear evidence of deliberate and wilful falsification. The following are examples of when the scoring could correctly be applied: 1. Evidence of a deliberate attempt to make up the records e.g. answers to checks bear no relationship to standards observed and the conditions on the day could not possibly have arisen since the checks were carried out. NB: You need to be certain that the evidence is conclusive and there is no other reasonable explanation for the disconnect between the checks and conditions other than the records have been made up. 2. Evidence of records being deliberately completed in advance of the actual check with a view to making up the records - NB: Be careful to check that the store have not mistakenly filled out the current checks on the wrong page. 3. Over at least two weeks ALL checks carried out by the same colleague regardless of day checks actually due

This question applies to all counters. You will need to stand and observe colleagues moving around for a while to properly assess this question. Do not mark question as non-compliant if colleagues are observed attending to a customer from the front of the counter or cleaning or adding ice etc from the front of the counter. Mark as non-compliant if they are going to the back-up chillers to sort stock or get more stock with their apron on or if they are going on a break and have their apron and white coat on. Where possible, and if scored as non-compliant, make a note of the person observed. Removing the hat is not necessary

Auditors should take time to stand and observe ALL counters. When going from raw to ready to eat/ready to eat to raw, colleagues should remove their apron, wash and dry their hands and put the correct apron on for the counter they are going to. If this requirement is not complied with, the question should be marked as a non-compliant - raw to ready to eat is (CRITICAL) (-4) and ready to eat to raw is non-compliant

Review the record book to identify any non-compliances. Non-compliances include: 1. Daily Checks not completed and signed; 2. Manager's Weekly Checks not completed and signed; 3. Store Manager's Periodic Review not completed and signed; 4.Next Steps not recorded for Red lights; 5.Next Steps not completed by the 'when' indicated; and Carryover (outstanding); 6.Next Steps from the previous period not recorded within the Next Steps section. Check that the record matches your findings during the audit, e.g. if slip mats are missing, the related checks should not be scored as Green in the record book. Please be aware that some checks may have turned red since the check was last carried out. On initial audits, you should only inspect the record book relating to the Period you're in, i.e. the one in use. For example, if you carry out the initial audit in Period 9, the Period 9 record book should be inspected. On the rare occasion where a re-visit is carried out in the same Period as the initial audit or previous re-visit, you should only inspect the record book from the date of the last audit or re-visit. This ensures that stores are not penalised twice for the same noncompliance. The falsifications of records scoring should only be applied when there is clear evidence of deliberate and wilful falsification. The following are examples of when the scoring could correctly be applied: 1. Evidence of a deliberate attempt to make up the records e.g. answers to checks bear no relationship to standards observed and the conditions on the day could not possibly have arisen since the checks were carried out. NB: You need to be certain that the evidence is conclusive and there is no other reasonable explanation for the disconnect between the checks and conditions other than the records have been made up. 2. Evidence of records being deliberately completed in advance of the actual check with a view to making up the records - NB: Be careful to check that the store have not mistakenly filled out the current checks on the wrong page. 3. Over at least two weeks ALL checks carried out by the same Customer Assistant regardless of day checks actually due

Check for the presence of the following pests: mice, rats, crawling insects, and moths. If you find actual pests (live or dead) in the Counter areas or evidence of their presence, such as pest damaged products, droppings on surfaces, packaging, shelving, equipment, products mark the question as noncompliant. If you find any evidence record what and where found, and report immediately to the Counters Manager

Hats - Blue Trilby (or old style boater), Paper Hats are compliant Deli - White chefs jacket and plain blue apron Hot Deli (cooked) - White chefs jacket and plain blue apron Hot Deli (raw) - White coats and red striped apron Meat / Fish - White coats and red striped apron Combined Meat and Fish - White coats and red striped apron White aprons / white trousers and white hats with integrated hairnets are also being trialled in some stores for Deli and should not be marked down for this, and where this occurs the fishmonger will be in White coat and Blue Apron. However white aprons should only be seen in the Deli and Hot Deli (cooked) only and never in raw food counters. Note: Customer Café and Staff restaurants colleagues wear blue trilby hats and aprons

Observe ALL colleagues carefully. Only one plain stud or sleeper earring to the size of a one penny piece to be worn in each ear. No facial piercings permitted. No watches should be worn. Name badges should be worn on all counters (except Bakeries or in the raw preparation area on the hot deli where the name badge should be worn under the white coat). Only a plain ring/ wedding band can be worn. No jewellery with stones should be worn. Nails must be short and clean. Nail varnish, false/acrylic/gel nails and/or nail jewellery should not be worn. Hair should be neat and if longer than shoulder it should be tied up and back. If you do observe a non-compliance give the person's name and details of the non-compliance

CORRECT INDICATORS: White counter bracket with 5 indicator = Deli counter. Small 5 indicator = Backbars Large 5 indicators = Cold rooms (walk-in fridges). CORRECT POSITIONING: For counters without shelves = Positioned on "L" shape bracket placed in centre of each section of glass with indicator facing Counter colleagues. For 2 tier deli counters, as above, but bracket placed on each tier. Counter back bars & back up fridges with doors (Note - back bars are fridges located behind display counters), indicator positioned on left or right side wall. Cold Rooms (walk-in fridges) = 1 large indicator in each walk in fridge under the fan. If not accessible, compliant to locate on wall away from the door(s) HOW TO USE Colleagues should check the indicators in the morning and again in the afternoon. If the indicator is showing, this should be recorded in the Safe & Legal Record book and rechecked after 1-hour. If the indicator is still showing after 1-hour, colleagues should following the advice in the temperature escalation procedure

Green capped Comark probes are compulsory for all Pizza Counters and Salad bars which have similar stainless steel gastronome trays (refrigerated from below). Other salad and olive bars (with products in bowls) are compliant if they have temperature indicators on an L shaped bracket or Shelf edge strip or use the green capped probe

White utensils should be used for ready to eat foods and red for raw. The following utensils are not currently supplied in the correct colours but are acceptable for use: Deli - Blue or black handled gouger for ham on the bone and stainless steel tongs; Hot Deli - Blue or yellow handled meat fork for pork products; and Meat - White handled fat basher and White / Black or Red handled saw. Black handled scissors are acceptable provided the auditor is satisfied they are only being used in the department being audited. Ask one of our people, selected at random, to ensure they have the correct understanding of the colour coding system. From P10 2012 larger blue chopping boards are being introduced for Raw fish

The date recorded on the back of the Point of Sale Ticket is the date of opening plus the number of days allowed for the product (printed on the ticket) However the display until date on the original outer pack should never be exceeded. This question should be marked as non-compliant if any of the following applies: No Point of Sale ticket, No date code on the Point of Sale ticket, Incorrect date code on Point of Sale ticket Out of code product identified All Grab and Go products should have Point of Sale tickets however the date code is printed on the individual counter ticket and not on the back of the Point of Sale ticket. Meat Counter - Glazes and seasonings on offer to customers should be labelled with the date of opening and be used within 4 weeks

Mathesons black puddings should be displayed in the cooked meat section not the continental meat section. Yes, No

Blue cloths should only be used in the Deli and Hot Deli (cooked) areas Green cloths should only be used in Fish and Meat and Raw Hot Deli

Colleagues should be using Aseptopol for cleaning and sanitising surfaces and equipment and EL10 for ovens (where present). Chemicals should be diluted and applied as per the instructions on the spray bottles/cleaning cards which accompany the products. Pelican or whale pumps must be used to dispense the concentrated chemical rather than a manual pour. Where dilution not observed, check compliance by asking on of our people how they dilute the chemicals. Ensure you identify the name and type on any unapproved product. Colleagues should be wearing gloves when diluting Aseptopol and EL10. If handling is not observed ask what PPE is worn, mark down if colleagues are not aware of the PPE required.Do not mark down if cleaning chemicals are not being handled and PPE is not available at time of audit

The auditor should check the training records for all colleagues seen using the meat slicer to see whether they have received the training. Please note the names of all colleagues whose training records have been checked. The Bronze training for all 4 counters has now been merged in to one document – Know Your Stuff For Counters, however until the new the Deli Folder containing Know Your Stuff for Deli Silver and the Operations manual is launched, the Know Your Stuff for Delicatessen Bronze should still be available (a copy of this is available on the stores g drive under Counters

Stores are not permitted to stock raw black pudding (Halls and Bury's brands), sausage and bacon at the Deli counter

Hats - Blue Trilby (or old style boater), Paper Hats are compliant Deli - White chefs jacket and plain blue apron Hot Deli (cooked) - White chefs jacket and plain blue apron Hot Deli (raw) - White coats and red striped apron Meat / Fish - White coats and red striped apron Combined Meat and Fish - White coats and red striped apron White aprons / white trousers and white hats with integrated hairnets are also being trialled in some stores for Deli and should not be marked down for this, and where this occurs the fishmonger will be in White coat and Blue Apron. However white aprons should only be seen in the Deli and Hot Deli (cooked) only and never in raw food counters. Note: Customer Café and Staff restaurants staff wear blue trilby hats and aprons.

Observe ALL colleagues carefully. Only one plain stud or sleeper earring to the size of a one penny piece to be worn in each ear. No facial piercings permitted. No watches should be worn. Name badges should be worn on all counters (except Bakeries or in the raw preparation area on the hot deli where the name badge should be worn under the white coat). Only a plain ring/ wedding band can be worn. No jewellery with stones should be worn. Nails must be short and clean. Nail varnish, false/acrylic/gel nails and/or nail jewellery should not be worn. Hair should be neat and if longer than shoulder it should be tied up and back. If you do observe a non-compliance give the person's name and details of the non-compliance.

CORRECT INDICATORS: Small 4 indicator = Backbars Large 4 indicators = walk-in fridges CORRECT POSITIONING: Counter back bars & back up fridges with doors (Note - back bars are fridges located behind display counters) = Positioned on left or right side wall. Walk-in fridges/freezers = 1 large indicator in each walk in fridge/freezer under the fan. If not accessible, compliant to locate on wall away from the door(s) HOW TO USE Colleagues should check the indicators in the morning and again in the afternoon. If the indicator is showing, this should be recorded in the Safe & Legal Record book and re-checked after 1-hour. If the indicator is still showing after 1-hour, colleagues should following the advice in the temperature escalation procedure

White utensils should be used for ready to eat foods and red for raw. The following utensils are not currently supplied in the correct colours but are acceptable for use: Deli - Blue or black handled gouger for ham on the bone and stainless steel tongs; Hot Deli - Blue or yellow handled meat fork for pork products; and Meat - White handled fat basher and White / Black or Red handled saw. Black handled scissors are acceptable provided the auditor is satisfied they are only being used in the department being audited. Ask one of our people, selected at random, to ensure they have the correct understanding of the colour coding system. From P10 2012 larger blue chopping boards are being introduced for Raw fish.

Check that the probe thermometer is working by switching it on. Do not probe anything without sanitising the probe. Ask to see the test cap and evidence of calibration - weekly calibration checks should be recorded in the Counters Safe & Legal record as Monday's Daily Manager's Checks and the last check should be less than 8 days old. Stores should have either a +3°C or a -5°C test cap for referencing (calibrating) their Comark C22 thermometers. Note that stores should NOT be marked as non-compliant if the test cap is out of date, please mark as compliant.

Check the "Hot Deli Temperature" Record Book (Not the "Hot Snacking Temperature" Record Book) this is used for recording both cook and hot holding temperatures of Hot Deli products (Whole chickens and portions, pork products and potatoes). The book contains information on how and when to probe products. Hot Deli products must be cooked to a core temperature of 85°c and bacon joints to 72°c. If this is not achieved the product can be boosted for 5 minutes (no more than twice). If the temperature is still not achieved the product must be wasted and the oven fault reported. Products should be probed in the oven with the door pushed to. Records should be completed for every cook. If product is being cooked observe this operation. Do not answer this question for Hot Snacking products (e.g. pies and pasties).There is a further question on this for Hot Pie stores.

Whole birds, bacon joints and stuffed pork joints can be displayed hot for up to 5 hours (4 hours plus 1 additional hour for reduced to clear) and portions/other products for up to 3 hours (2 hours plus 1 hour reduced to clear). In the Hot Holding cabinet (Grab'n'Go) check the label for the time at which the item was put on display. Products must be removed and wasted once the maximum holding time has been reached. The "Hot Deli Temperature" record book details hot holding times for each product. Do not answer this question for Hot Snacking products (e.g. pies and pasties) there is a further question on this for Hot Pie stores.

The oldest products on display must be checked every hour and recorded in the "Hot Deli Temperature" record book, following the instructions detailed in this book. The instructions are that if the temperature is below 65°c but above 55°c the product can be reduced to clear, however this is for 1 hour only. If products are below 55°c they must be wasted and all remaining products checked. Any faults must be reported to the Manager and recorded. Do not answer this question for Hot Snacking products (e.g. pies and pasties). There is a further question on this for Hot Snacking.

Check the "Hot Snacking Temperature" record book (Not the "Hot Deli Temperature" record book) this is used for recording both cook and hot holding temperatures of Hot Snacking products (pies, pasties and turnovers). The book contains information on how and when to probe products. Hot Snacking products must be cooked to a core temperature of 85°c. If this is not achieved the product can be boosted for 5 minutes (no more than twice). If the temperature is still not achieved the product must be wasted and the oven fault reported. Products should be probed in the oven with the door pushed to. Records should be completed for every cook. If product is being cooked observe this operation. Do not answer this question for Hot Deli products (e.g. chickens and pork products).There is a further question on this for Hot Deli.

Hot Snacking products (pies and pasties) can be displayed hot for up to 5 hours (4 hours plus 1 additional hour for reduced to clear) In the Hot Holding cabinet (Grab'n'Go) check the label for the time at which the item was put on display. Products must be removed and wasted once the maximum holding time has been reached. The "Hot Snacking Temperature" record book details hot holding times for each product. Do not answer this question for Hot Deli products (e.g. chickens and pork products).

The oldest products on display must be checked every hour and recorded in the "Hot Snacking Temperature" record book, following the instructions detailed in this book. The instructions are that if the temperature is below 65°c but above 55°c the product can be reduced to clear, however this is for 1 hour only. If products are below 55°c they must be wasted and all remaining products checked. Any faults must be reported to the Manager and recorded. Do not answer this question for Hot Deli.

Blue cloths should only be used in the Deli and Hot Deli (cooked) areas Green cloths should only be used in Fish and Meat and Raw Hot Deli.

Colleagues should be using Aseptopol for cleaning and sanitising surfaces and equipment and EL10 for ovens (where present). Chemicals should be diluted and applied as per the instructions on the spray bottles/cleaning cards which accompany the products. Pelican or whale pumps must be used to dispense the concentrated chemical rather than a manual pour. Where dilution not observed, check compliance by asking on of our people how they dilute the chemicals. Ensure you identify the name and type on any unapproved product. Colleagues should be wearing gloves when diluting Aseptopol and EL10. If handling is not observed ask what PPE is worn, mark down if colleagues are not aware of the PPE required.Do not mark down if cleaning chemicals are not being handled and PPE is not available at time of audit.

The only suitable, approved oven gloves for the Hot Deli Counter area are silver coloured mittens. Look out for the use of bakery blue fabric oven gloves which are not the correct type.

Review the record book to identify any non-compliances. Non-compliances include: 1. Daily Checks not completed and signed; 2. Manager's Weekly Checks not completed and signed; 3. Store Manager's Periodic Review not completed and signed; 4.Next Steps not recorded for Red lights; 5.Next Steps not completed by the 'when' indicated; and Carryover (outstanding); 6.Next Steps from the previous period not recorded within the Next Steps section. Check that the record matches your findings during the audit, e.g. if slip mats are missing, the related checks should not be scored as Green in the record book. Please be aware that some checks may have turned red since the check was last carried out. On initial audits, you should only inspect the record book relating to the Period you're in, i.e. the one in use. For example, if you carry out the initial audit in Period 9, the Period 9 record book should be inspected. On the rare occasion where a re-visit is carried out in the same Period as the initial audit or previous re-visit, you should only inspect the record book from the date of the last audit or re-visit. This ensures that stores are not penalised twice for the same noncompliance. The falsifications of records scoring should only be applied when there is clear evidence of deliberate and wilful falsification. The following are examples of when the scoring could correctly be applied: 1. Evidence of a deliberate attempt to make up the records e.g. answers to checks bear no relationship to standards observed and the conditions on the day could not possibly have arisen since the checks were carried out. NB: You need to be certain that the evidence is conclusive and there is no other reasonable explanation for the disconnect between the checks and conditions other than the records have been made up. 2. Evidence of records being deliberately completed in advance of the actual check with a view to making up the records - NB: Be careful to check that the store have not mistakenly filled out the current checks on the wrong page. 3. Over at least two weeks ALL checks carried out by the same Customer Assistant regardless of day checks actually due

Review the record book to identify any non-compliances. Non-compliances include: 1. Daily Checks not completed and signed; 2. Manager's Weekly Checks not completed and signed; 3. Store Manager's Periodic Review not completed and signed; 4.Next Steps not recorded for Red lights; 5.Next Steps not completed by the 'when' indicated; and Carryover (outstanding); 6.Next Steps from the previous period not recorded within the Next Steps section. Check that the record matches your findings during the audit, e.g. if slip mats are missing, the related checks should not be scored as Green in the record book. Please be aware that some checks may have turned red since the check was last carried out. On initial audits, you should only inspect the record book relating to the Period you're in, i.e. the one in use. For example, if you carry out the initial audit in Period 9, the Period 9 record book should be inspected. On the rare occasion where a re-visit is carried out in the same Period as the initial audit or previous re-visit, you should only inspect the record book from the date of the last audit or re-visit. This ensures that stores are not penalised twice for the same noncompliance. The falsifications of records scoring should only be applied when there is clear evidence of deliberate and wilful falsification. The following are examples of when the scoring could correctly be applied: 1. Evidence of a deliberate attempt to make up the records e.g. answers to checks bear no relationship to standards observed and the conditions on the day could not possibly have arisen since the checks were carried out. NB: You need to be certain that the evidence is conclusive and there is no other reasonable explanation for the disconnect between the checks and conditions other than the records have been made up. 2. Evidence of records being deliberately completed in advance of the actual check with a view to making up the records - NB: Be careful to check that the store have not mistakenly filled out the current checks on the wrong page. 3. Over at least two weeks ALL checks carried out by the same Customer Assistant regardless of day checks actually due

Policy: Hats - Blue Trilby, Paper Hats are compliant for visitors only - White chefs jacket and plain blue apron Hot Deli (cooked) and Deli (sandwich, salad, hot snacks). White coat and red striped apron for hot deli raw. Note: Front of house colleagues replenishing and keeping the food to go area tidy may wear colleague uniform with a Black Food to go Apron and black hat, they need to change to blue apron and trilby when washing up or preparing food in prep room

When going from handling raw meat to deli (sandwich preparation, salad bar etc, handling hot sandwiches, cooked chicken), colleagues should remove their white coats and red striped aprons, wash and dry their hands and put White Chefs Jacket and plain blue aprons. If this requirement is not complied with, the question should be marked as a Non-compliant - raw to cooked (CRITICAL) (score 0 if take off white coat and striped aprons and put on plain apron but not chefs jacket) When going from hot deli (raw) to deli (sandwich preparation, salad bar etc) or hot deli (cooked), colleagues should remove their white coats, wash and dry their hands and put on White Chefs Jacket and plain (blue or white) aprons. If this requirement is not complied with, the question should be marked as a Non-compliant - raw to cooked (CRITICAL) (score 0 if take off white coat and striped aprons and put on plain apron but not chefs jacket) When going from deli preparation or hot deli (cooked) to hot deli (raw), colleagues should remove their plain aprons and White Chefs Jacket, wash and dry their hands and put on white coats and striped aprons. If this requirement is not complied with the question should be marked as Non-compliant – cooked to raw

Observe ALL colleagues carefully. Only one plain stud or sleeper earring to the size of a one penny piece to be worn in each ear. No facial piercings permitted. No watches should be worn. Name badges should be worn on all counters (except Bakeries or in the raw preparation area on the hot deli where the name badge should be worn under the white coat). Only plain rings can be worn. No jewellery with stones should be worn. Nails must be short and clean. Nail varnish, false nails and/or nail jewellery should not be worn. Hair should be neat and if long it should be tied back. If you do observe a non-compliance give the person's name and details of the non-compliance

You will need to stand and observe the movement of colleagues and practices for several minutes to check compliance with this question. Colleagues preparing ready to eat food may wear disposable gloves, these should be regarded in the same way as hands and should not touch hair, nose etc while wearing them.

CORRECT INDICATORS: - 5 indicator in preproom back up refrigerator. White counter bracket with 5 indicator in salad and open well counters in food to go. Please check that the correct temperature indicator is used and that they are clearly visible. CORRECT POSITIONING: - Multi-deck cabinets = on shelf edge stripping on 2nd shelf from top on right hand side of each module. Well (Open Deli - Grab 'N' Go) cabinets = White counter bracket with 5 indicator. If there is no indicator on a counter bracket in a Well cabinet, Deli should be temperature probing from Period 8 so please mark this question as NA and refer to the next question

White utensils should be used for ready to eat foods and red for raw. The following utensils are not currently supplied in the correct colours but are acceptable for use: Hot Deli - Blue or yellow handled meat fork for pork products; . Black handled scissors are acceptable provided the auditor is satisfied they are only being used in the department being audited. Ask a member of the team, selected at random, to ensure they have the correct understanding of the colour coding system

Staff should be using Aseptopol for cleaning and sanitising surfaces and equipment and Regain or EL10 for ovens (where present). Chemicals should be diluted and applied as per the instructions on the spray bottles/cleaning cards which accompany the products. Pelican or whale pumps must be used to dispense the concentrated chemical rather than a manual pour. Where dilution not observed, check compliance by asking a trained baker on how they dilute the chemicals. Ensure you identify the name and type on any unapproved product. Staff should be wearing gloves when diluting Aseptopol and gloves and safety glasses when using Regain. If handling is not observed ask staff what PPE is worn, mark down if staff are not aware of the PPE required.Do not mark down if cleaning chemicals are not being handled and PPE is not available at time of audit

Check that the probe thermometer is working by switching it on. Do not probe anything without sanitising the probe. Ask to see the test cap and evidence of calibration - weekly calibration checks should be recorded in the Safe & Legal record. Stores should have either a +3°C or a -5°C test cap for referencing (calibrating) their Comark C22 thermometers. Note that stores should NOT be marked as non-compliant if the test cap is out of date; please mark as compliant with a free text note

Check the Food to Go Hot temperature checking sheet for Guidance - Version 2 is correct version in use. Food to Go use the existing Hot Deli and Hot Snacking books but may have to use extra printed sheets

Check the Food to Go Hot temperature checking sheet for Guidance - Version 2 is correct version in use. Food to Go use the existing Hot Deli and Hot Snacking books but may have to use extra printed sheets.

Check the Food to Go Hot temperature checking sheet for Guidance - Version 2 is correct version in use. Food to Go use the existing Hot Deli and Hot Snacking books but may have to use extra printed sheets

Check the Food to Go Hot temperature checking sheet for Guidance - Version 2 is correct version in use. Food to Go use the existing Hot Deli and Hot Snacking books but may have to use extra printed sheets. Yes, No or NA: Are Hot Snacking Hot holding times being complied with? (CRITICAL)

Check the Food to Go Hot temperature checking sheet for Guidance - Version 2 is correct version in use. Food to Go use the existing Hot Deli and Hot Snacking books but may have to use extra printed sheets.

Check the Food to Go Hot temperature checking sheet for Guidance - Version 2 is correct version in use. Food to Go use the existing Hot Deli and Hot Snacking books but may have to use extra printed sheets

The approved oven gloves for the Hot Deli Counter area are silver coloured mittens. Look out for the use of bakery blue fabric oven gloves which are not the correct type.

The date recorded on the back of the Point of Sale Ticket is the date of opening plus the number of days allowed for the product (printed on the ticket) However the display until date on the original outer pack should never be exceeded. This question should be marked as non-compliant if any of the following applies: No Point of Sale ticket No date code on the Point of Sale ticket Incorrect date code on Point of Sale ticket Out of code product identified All Grab and Go products should have Point of Sale tickets however the date code is printed on the individual counter ticket and not on the back of the Point of Sale ticket. Meat Counter - Glazes and seasonings on offer to customers should be labelled with the date of opening and be used within 4 weeks

Check the Food to Go table for fresh filled baguettes sold at ambient for 3 hours maximum. The 'time made' is marked on the labels and must be the time that fillings were removed from the refrigerator and preparation of the baguettes started

Check the Food to Go table for fresh filled baguettes sold at ambient for 3 hours maximum. The 'time made' is marked on the labels and must be the time that fillings were removed from the refrigerator and preparation started