EFSIS Audit 651 Mark 2

Information

Mock EFSIS Audit

Branch:
Conducted on
Audit completed by :
Partners from branch attending audit :

Audit Overview

Purpose of audit

This audit has been setup to support branches between EFSIS Audits.

Please remember that it's important that you check the live BOP site if you have any queries regarding procedures and processes.

Score System

Each section is scored based on the answers selected for each question.

Compliant = 10 points

All other selections = 0 points

* NB : If your branch does not have a specific area then please select the correct response, in order for it not to effect your overall score.

Highlighting Non-compliance

If there is a particular non-compliance that occurs in a number of areas the you might want to score that as a Minor Non-Compliance, depending on the issue found.

You might want to note the first two as observations and on the third one select 'Minor Non-compliance', as this will make it easier to read your report when it comes to printing. If any further issues are found for the same minor, then select 'observation' and write as above.

Creating next steps on your report

As you go through the audit there is a function where you can create next steps. When you select any other option other than 'Compliant', you can use the + option on the right hand side of the question to create the next step.

The printed report doesn't show you the area you have entered next step, so in category record the area or section of concern.

There is then an option to prioritise your next steps for the printed report. (Red - 5, being the most urgent).

Post Audit Information

In this section, you can record the number of each individual non-compliance.

Unfortunately it doesn't add it up for you, so once the audit is complete you will need to count back through your report.

Current WAHS versions

These WAHS forms are upto date as of 22/2. Version 02.15

Possible Questions

Open food

How do you make a solution of D10
What is the difference between D10, D1 and D2
How would you use D10 when cleaning a surface
What is D1 and how should it be used
What Bakeoff products must be Checkweighed
What is the importance is completing bakeoff checkweighs
What are the date coding procedures for your section
What are the cleaning procedures for your section
How is stock stored in the warehouse, chillers and freezers
What is HACCP
What does MSC mean
How do we label MSC lines
How should MSC lines be stored
What is the importance of the beef traceability folder
How do you date and record beef that is opened in the afternoon
Name three signs of pest infestation
What should you do if you see signs of pest infestation
How do you probe a product and how do you prepare the probe
What temperature are you looking for when probing a hot food product once cooked
What temperature are you looking for when probing a hot food product of display
What is the maximum temperature chilled foods can be stored at
What would you do if you found chilled foods out of temperature
What would you do if you were feeling ill at work
What would you do if you were suffering sickness prior to your shift at work
What does cross contamination mean
Explain the importance of hand washing
When should you wash your hands
Where should you store your uniform and when should you change it
What should you do before serving raw fish
Explain how you would handle / serve unpasteurised cheese
What does unpasteurised mean
When carrying out a customer tasting, what forms do you need to complete and what notice should be displayed

Waitrose Deliver

When preparing a delivery van what procedures must be followed
How are temperature checks completed for the van
How do you clear up a spillage in the van
When you are shopping, how do you ensure the chilled chain is maintained
What would you do if the van failed to reach the correct temperature

Fresh Foods

Why are the country of origin checks important on fresh produce
How does the process work
If the tray end label is missing, how do you date the product
If he tray end label is missing, what would you do

Operations

Can you explain the temperature checking process when receiving deliveries
What would you do if a delivery was out of temperature range
Where would you find these temperatures
How do you check the temperature on manually monitored units and how is this recorded
How does the NEXT system work and what should you do when you receive an alarm
What information needs to be recorded for each alarm and how should this be done

Welcome Desk

What is our EEE policy and where can I find out more about it

Old EFSIS Action Plan

General Audit Questions

Where the follow up forms for he previous Audit completed where necessary and filed with the audit report in the Documents and Certifications Folder? (Criticise and Major non conformance only)
Is he WAHS a 2015 completed where a non conformance has been raised during the separate Beef and Veal verification audit?
Is the Food Hygiene rating scheme sticker displayed on the entrance to the Branch and if Inspected separately, the entrance to the Cafe?
Front of Branch
Entrance to Cafe (Only if pass, 4 or 5 score post 1st November 2014)

Bakery

Bakery - Observations

Are temporary hats, coats and snoods available?
Are H4 pump dispensers or H34 wall mounted pump available?
Is hot water available within 30 seconds?
Is this area free of alcohol gel?
Are all surfaces / areas clear under soap and chemical dispensers?
Is the area clear of all incorrect chemicals?
Are surfaces, equipment and floor clear of excess debris and rubbish?
Assess the standard of the storage for spare packing items?
Is this area clear of handsets and reduction printers?
Has rubbish bags and cardboard been removed from this area?
Is the fly catching unit working in this area?
Are white roll dispensers full?
Are Partners wearing the correct Business Dress?
Are all brushes completely submerged in D10 solution, including handles?
Is the Nail Brush and Churn Brush separate?
Are all sinks clear of sharp knifes?
Ensure there is no grease proof paper being used under customer facing cakes?
Is the refrigeration unit running at the correct temperature?
Is Food waste and paper/packaging waste being stored separately? WAHS 1579 1.185

Bakery - Paperwork

Is there signage at the entrance of the counter prohibiting access to Partners without the correct business dress?
Has all paperwork been completed correctly? Check WAHS 111 for checkweigh records
Are allergen notices prominently displayed? Including remote locations. *1.115
Has all food tasting been recorded correctly on the WAHS 1153?
Are the Bread and Flour notice and Food Labelling Regulations in the Bakery area? *1.106 and 1.107
Is the sign BAK-29760-PO in place on the bake off display (Please use tongs)
Has D10 been signed for before the start of trade? Is the D10 bottle labelled correctly?
Are the bins / bin area clean and are regular collections in place? WAHS 1580 1.185
Is the allergen matrix available? WAHS 1836

Bakery - Coffee Machine

Is cleaning of the Coffee Machine being recorded on WAHS 372

Bakery - Partner Questions

How do you make up a bottle of D10?
How do you make up the D10 solution for the Brushes?
What is the correct process for cleaning a work surface?
What would you do if you found that a bread has registered under weight?
What is the process for completing an isolation clean?
Partners Names:

Bakery - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Front of House Cafe

Are temporary hats, coats and snoods available?
Are H4 pump dispensers or H34 wall mounted pump available?
Is hot water available within 30 seconds?
Is this area free of alcohol gel?
Are all surfaces / areas clear under soap and chemical dispensers?
Are all the fly catching units working in this area?
Assess the storage of spare Packing items
Is the sinks clear of sharp knifes?
Check partners understanding with regards to best practice for washing knifes?
Are surfaces, equipment and floor clear of excess debris and rubbish?
Are white roll dispensers full?
Are Partners wearing the correct Business Dress?
Are all brushes completely submerged in D10 solution, including handles?
Is the Nail Brush and Churn Brush separate?
Is this area free of handsets and reduction printers? *Only dedicated handsets can be stored in this area.
Is the refrigeration unit running at the correct temperature?
Are all products below load lines?
Are all containers free of sticker residue?
Is this area free of cardboard and shopping trolleys?
Check cleanliness of plates and dishes, are they clean?
Is this area free of all incorrect chemicals?
Ask a Partner to probe a product. Has this been done correctly?
Partners Name

Front of House - Paperwork

Has all paperwork been completed correctly? WAHS 422 / 2120 / 2121
Date code check ensuring all packaging is dated. Are WAHS 69 in use with description, Use By date circled and a 4 hour guide (for milk)?
Has D10 been signed for before the start of trade? Is the D10 bottle labelled correctly?
Are all the temperatures being completed on the cleaning record following weekly deep cleans? WAHS 422 2120 2121
Are allergen notices prominently displayed? Including remote locations. *1.115
Is there signage at the entrance of the counter prohibiting access to Partners without the correct business dress?
Is the allergen matrix available? WAHS 1836
Are the bins / bin area clean and are regular collections in place? WAHS 1580 1.185
Have the date check records been signed daily? Assess the use of it. WAHS 2038

Front of House Cafe - Partner Questions

How do you make up a bottle of D10?
How do you make up the D10 solution for the Brushes?
What is the correct process for cleaning a work surface?
What is the process for completing an isolation clean?

Front of House Cafe - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Back of House Cafe

Are H4 pump dispensers or H34 wall mounted pump available?
Is hot water available within 30 seconds?
Is this area free of alcohol gel?
Are all surfaces / areas clear under soap and chemical dispensers?
Are all the fly catching units working in this area?
Assess the storage of spare Packing items
Is the sinks clear of sharp knifes?
Check partners understanding with regards to best practice for washing knifes?
Are surfaces, equipment and floor clear of excess debris and rubbish?
Assess the level of wear on Chopping Boards. Are there spare boards available to replace current ones?
Are white roll dispensers full?
Are all brushes completely submerged in D10 solution, including handles?
Is the Nail Brush and Churn Brush separate?
Are Partners wearing the correct Business Dress?
Is this area free of handsets and reduction printers? *Only dedicated handsets can be stored in this area.
Are all containers free of sticker residue?
Is this area free of cardboard and shopping trolleys?
Check cleanliness of plates and dishes, are they clean?
Is this area free of all incorrect chemicals?
Is there any wooden equipment present?
Ask a Partner to probe a product. Has this been done correctly?
Partners Names

Back of House Cafe - Paperwork

Date code check ensuring all packaging is dated. Are WAHS 69 in use with description and Use By date circled
Has all paperwork been completed correctly? WAHS 422 / 2120 / 2121
Has D10 been signed for before the start of trade? Is the D10 bottle labelled correctly?
Are the production records in use and being checked? WAHS a 1328
Have the date check records been signed daily? Assess the use of it. WAHS 2038
Are all the temperatures being completed on the cleaning record following weekly deep cleans? WAHS 422 2120 2121
Are the Raw and RTE signs in place to mark work surfaces and storage areas? 8.58 / 8.59 / 8.60 / 8.61
Are the bins / bin area clean and are regular collections in place? WAHS 1580 1.185

Back of House Cafe - E.Coli

Check Partners knowledge regarding the E.Coli regulations and the importance of segregation of Raw and RTE products
Partners Name
Ensure signage for Raw and RTE is correct in the Food Preparation area? Is there separate areas for Raw and RTE utensils, chopping boards, cling film etc?

Back of House Cafe - Partner Questions

How do you make up a bottle of D10?
How do you make up the D10 solution for the Brushes?
What is the correct process for cleaning a work surface?
What is the process for completing an isolation clean?
Establish Partner understanding of Hot Food temperature checks and how it is controlled WAHS 1602 / 1603 / 1683 / 395
Partners Names

Back of House Cafe - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Partner Dining Room

PDR

Are temporary hats, coats and snoods available?
Are H4 pump dispensers or H34 wall mounted pump available?
Is hot water available within 30 seconds?
Is this area free of alcohol gel?
Are all surfaces / areas clear under soap and chemical dispensers?
Is this area free of all incorrect chemicals?
Are surfaces, equipment and floor clear of excess debris and rubbish?
Is this area free of handsets and reduction printers? *Only dedicated handsets can be stored in this area.
Has rubbish bags and cardboard been removed from this area?
Are all the fly catching units working in this area?
Are white roll dispensers full?
Assess the level of wear on Chopping Boards. Are there spare boards available to replace current ones?
Are all brushes completely submerged in D10 solution, including handles?
Is the Nail Brush and Churn Brush separate?
Are cleaning bottles correctly labeled and changed daily?
Check the hygiene levels of all microwaves and are they tested weekly?
Are Partners wearing the correct Business Dress?
Check partners understanding with regards to best practice for washing knifes?
Partners name
Is the refrigeration unit running at the correct temperature?
Spot check 3 items in the vending machine for allergen information and date code
Line 1:-
Allergen information
Dating information
Line 2:-
Allergen information
Dating information
Line 3:-
Allergen information
Dating information
Is all food waste being separated from general waste?
Has a products been removed from its outer packaging when being stored in the fridges? I.e. Drinks.
Ensure that chalk is not being stored in a preparation area, is this the case?
Date code check fridge and cupboards ensuring all packaging is dated. Are WAHS 69 in use with description and Use By date circled
Is there any wooden equipment present?
Check quality of all loose produce
Make a visual inspection of all equipment? Including cups and bowls. Any with chips or cracks should be destroyed.
Are all packets being sealed correctly? Including cupboards, fridges and freezers.
Ask a Partner to probe a product. Has this been done correctly?
Partners name
Is the layout of the Fridge correct?

PDR - Paperwork

Has all paperwork been completed correctly? WAHS 420 / 2157 / 882
Is there signage at the entrance of the counter prohibiting access to Partners without the correct business dress? * 1.21
Are he bins / bin area clean and are regular collections in place? WAHS 1580 1.185
Is the PDR allergen sign displayed? * 1.214
Confirm Partners understanding of the Date Coding System and check WAHS 905
Check that the WAHS 2115 is in use, the Allergen record. A copy must be kept in the Allergen folder.
For homemade products, is a WAHS a 2116 on each individual product?
Has D10 been signed for before the start of trade? Is the D10 bottle labelled correctly between Raw and Ready to Eat? Are they stored on the correct side of the counter?
Are products being cooked on the correct programme / for the correct amount of time? WAHS 342 / 343 / 1603
Are the microwave checks being completed? WAHS 342
Are the bins / bin area clean and are regular collections in place? WAHS 1580 1.185

PDR - E.Coli

Check Partners knowledge regarding the E.Coli regulations and the importance of segregation of Raw and RTE products
Partners Name
Ensure signage for Raw and RTE is correct in the Food Preparation area? Is there separate areas for Raw and RTE utensils, chopping boards, cling film etc?

PDR - Partner Questions

How do you make up a bottle of D10?
How do you make up the D10 solution for the Brushes?
What is the correct process for cleaning a work surface?
What is the process for completing an isolation clean?
Establish Partners understanding of how to cook products, timings etc.
Partners Name

PDR - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Delicatessen

Delicatessen Counter

Is there temporary white coats, hats and snoods available?
Is there hot water available in all taps within 30 seconds?
Are H4 pump dispensers or H34 wall mounted pump available?
Is this area free of alcohol gel?
Are all surfaces / areas clear under soap and chemical dispensers?
Is this area free of all incorrect chemicals?
Assess the level of wear on Chopping Boards. Are there spare boards available to replace current ones?
Check all fridges and cupboards, are all products rotated, within date and sealed?
Date code check fridges, chillers and counter ensuring all packaging is dated. Are WAHS 69 in use with description and Use By date circled
Check standard of cleaning around meat slicer and spikes?
Assess the standard of the storage for spare packing items?
Are all partners wearing the correct business dress?
For olives displayed on the deli counter, is the sign FRV-27693-PO attached to the counter glass? Check Olive bar as well
Are surfaces, equipment and floor clear of excess debris and rubbish?
Is this counter clear of handsets and reduction printers?
Is the sinks clear of sharp knifes?
Check partners understanding with regards to best practice for washing knifes? (Only Applicable for branches with dishwasher in this area) * IB - 61431 : all knifes can now and must be washed in the dishwasher where available. They should then be left to air dry or if needed for immediate use, dried using paper towel following iWIN 3005.
Partners name
Are all brushes completely submerged in D10 solution, including handles?
Is the Nail Brush and Churn Brush separate?
Are all white roll dispensers full?
Has all food tasting been recorded correctly on the WAHS 1153?
Is the fly catching unit in working order?
Are the cheese wires / units clean?
Have the meat slicer dials been returned to their home positions?
Is the refrigeration units all running at the correct temperatures?
Are all products below the load lines?
Ask a partner to probe a product, is this within temperature and was the process completed correctly?
Partner Name :

Deli - Paperwork

Assess the standard of the paperwork, has this all been filled out correctly? Assess dating of counter WAHS 419 882 529
Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?
Has D10 been signed for before the start of trade? Is the D10 bottle labelled correctly?
Is the allergen matrix available? WAHS 1836
Are allergen notices prominently displayed? Including remote locations. *1.115
Are all the temperatures being completed on the cleaning record following the weekly deep clean? Deli and Olive Bar on a Sunday Cheese on a Wednesday
Are the bins / bin area clean and are regular collections in place? WAHS 1580 1.185

Delicatessen - Partner Questions

How do you make up a bottle of D10?
How do you make up the D10 solution for the Brushes?
What is the correct process for cleaning a work surface?
What is the process for completing an isolation clean?
Confirm Partners understanding of how to date products on the count. WAHS 69 usage, deleting /circling of Use By and Cheese dating
Partners Name

Delicatessen - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Rotisserie

Rotisserie - Front of house

Is there temporary white coats, hats and snoods available?
Is this area free of alcohol gel?
Is this area free of all incorrect chemicals?
Assess the standard of the storage for spare packing items?
Are surfaces, equipment and floor clear of excess debris and rubbish?
Is this counter clear of handsets and reduction printers?
Are all brushes completely submerged in D10 solution, including handles?
Is the Nail Brush and Churn Brush separate?
Are surfaces, equipment and floor clear of excess debris and rubbish?
Is the fly catching unit in working order?
Is the refrigeration unit and the holding oven unit all running at the correct temperatures?
Ask a partner to probe a product, is this within temperature and was the process completed correctly?
Partner Name :

Rotisserie - Paperwork

Assess the standard of the paperwork, has this all been filled out correctly? Assess dating of counter WAHS 421 500 634 635
Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?
Has D10 been signed for before the start of trade? Is the D10 bottle labelled correctly?
Are the bins / bin area clean and are regular collections in place? WAHS 1580 1.185
Are appropriate production record in use? WAHS 1328
Are allergen notices prominently displayed? Including remote locations. *1.115
Are cooking and display temperatures being accurately recorded? WAHS 1602 / 1603

Rotisserie - Partner Questions

How do you make up a bottle of D10?
How do you make up the D10 solution for the Brushes?
What is the correct process for cleaning a work surface?
What is the process for completing an isolation clean?
Partners Name

Rotisserie - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Chicken Prep

Chicken Prep Room

Is there temporary white coats, hats and snoods available?
Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?
Are there plastic aprons available in this area?
Is there hot water available within 30 seconds?
Are H4 pump dispensers or H34 wall mounted pump available?
Are all surfaces / areas clear under soap and chemical dispensers?
Is this area free of alcohol gel?
Is this area free of all incorrect chemicals?
Assess the standard of the storage for spare packing items?
Date check the Fridge. Is the date and time on as well as 'use by'
Check all fridges and cupboards, are all products rotated, within date and sealed?
Date code check fridge and cupboards and counter ensuring all packaging is dated. Are WAHS 69 in use with description and Use By date circled
Is this counter clear of handsets and reduction printers?
Are all partners wearing the correct business dress?
Are surfaces, equipment and floor clear of excess debris and rubbish?
Are all brushes completely submerged in D10 solution, including handles?
Is the Nail Brush and Churn Brush separate?
Is the fly catching unit in working order?
Is the sinks clear of sharp knifes?
Check partners understanding with regards to best practice for washing knifes? (Only Applicable for branches with dishwasher in this area) * IB - 61431 : all knifes can now and must be washed in the dishwasher where available. They should then be left to air dry or if needed for immediate use, dried using paper towel following iWIN 3005.
Partners name
Is the refrigeration units all running at the correct temperatures?
Are all white roll dispensers full?
Assess the standard of the paperwork, has this all been filled out correctly? * Ensuring that D10 solution is signed for start of trade.
Is this area clear of blood stains & Splashes?
Are all walls and ceiling clean and tidy?
Ask a partner to probe a product, is this within temperature and was the process completed correctly?
Partner Name :

Chicken Prep Room - Partner Questions

How do you make up a bottle of D10?
How do you make up the D10 solution for the Brushes?
What is the correct process for cleaning a work surface?
What is the process for completing an isolation clean?
Partners Name

Chicken Prep Room - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Fish

Are temporary coats, hats and snoods available?
Are H4 pump dispensers or H34 wall mounted pump available?
Is hot water available in all taps within 30 seconds?
Is this area free of alcohol gel?
Is this area free of all incorrect chemicals?
Assess the standard of the chopping boards and are there spares available?
Are all partners wearing the correct business dress? * Ensure that aprons say Meat & Fish.
Date code check fridges, chillers and counter ensuring all packaging is dated.
Assess the standard of the storage for spare packing items?
Are surfaces, equipment and floor clear of excess debris and rubbish?
Are all sinks clear of sharp knifes?
Check partners understanding with regards to best practice for washing knifes? (Only Applicable for branches with dishwasher in this area) * IB - 61431 : all knifes can now and must be washed in the dishwasher where available. They should then be left to air dry or if needed for immediate use, dried using paper towel following iWIN 3005.
Partners name
Are all white roll dispensers full?
Are these counters clear of any handsets or reduction printers?
Are all brushes completely submerged in D10 solution, including handles?
Is the Nail Brush and Churn Brush separate?
Is the fly catching unit in working order?
Is the refrigeration units all running at the correct temperatures?
Date code check backup chiller, is all packaging sealed?
Is the counter layout correct? Breaded Fish Live Fish Wet Fish Smoked Fish
Are all products below the load lines?
Ask partner to probe a product, was the correct process followed?
Partner Name :
Are shellfish health arks being retained for 60 days?

MSC

Cross reference three lines from the MSC book to the Counter, has all information been transferred correctly?
Line 1 :
Line 2 :
Line 3 :
Have all MSC products have the MSC logo on the service counter ticket?
Are MSC labels being retained for 6 months?
Are MSC same species products segregated from non-MSC products on display and in storage?

Fish - Paperwork

Assess the standard of the paperwork, has this all been filled out correctly? Assess dating of counter WAHS 418 882
Has D10 been signed for before the start of trade? Is the D10 bottle labelled correctly?
Are all the temperatures being completed on the cleaning record following the weekly deep clean
Are the bins / bin area clean and are regular collections in place? WAHS 1579 1.89 1.185
Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?
Is the allergen matrix available? WAHS 1836
Are allergen notices prominently displayed? Including remote locations. *1.115

Fish - Partner Questions

How do you make up a bottle of D10?
How do you make up the D10 solution for the Brushes?
What is the correct process for cleaning a work surface?
What are the MSC procedures?
What is the process for completing an isolation clean?
Partners Name

Fish - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Meat

Are temporary coats, hats and snoods available?
Are H4 pump dispensers or H34 wall mounted pump available?
Is hot water available in all taps within 30 seconds?
Is this area free of alcohol gel?
Is this area free of all incorrect chemicals?
Assess the standard of the chopping boards and are there spares available?
Are all partners wearing the correct business dress? * Ensure that aprons say Meat & Fish.
Assess the standard of the storage for spare packing items?
Are surfaces, equipment and floor clear of excess debris and rubbish?
Are all sinks clear of sharp knifes?
Check partners understanding with regards to best practice for washing knifes? (Only Applicable for branches with dishwasher in this area) * IB - 61431 : all knifes can now and must be washed in the dishwasher where available. They should then be left to air dry or if needed for immediate use, dried using paper towel following iWIN 3005.
Partners name
Are all white roll dispensers full?
Are these counters clear of any handsets or reduction printers?
Are all brushes completely submerged in D10 solution, including handles?
Is the Nail Brush and Churn Brush separate?
Are seasoning rubs dated correctly and on the correct counter?
Is the fly catching unit in working order?
Is the refrigeration units all running at the correct temperatures?
Does the beef traceability contain the mandatory laminates in the front of the folder? * WAHS 108/106/487
Cross reference three lines from the Beef traceability book to the Counter, has all information been transferred correctly?
Line 1 :
Line 2 :
Line 3 :
Are all products below the load lines?
Ask partner to probe a product, was the correct process followed?
Partner Name :
Date code check backup chiller, is all packaging sealed?
Are WAHS79 stickers being used on all open Beef?

Meat - Paperwork

Assess the standard of the paperwork, has this all been filled out correctly? Assess dating of counter WAHS 418 882
Date code check fridges, chillers and counter ensuring all packaging is dated.
Has D10 been signed for before the start of trade? Is the D10 bottle labelled correctly?
Are all the temperatures being completed on the cleaning record following the weekly deep clean? Sunday
Are the bins / bin area clean and are regular collections in place? WAHS 1579 1.89 1.185
Are the beef labelling and raw beef notices in place? 1.116 1.117
Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?
Is the allergen matrix available? WAHS 1836
Are allergen notices prominently displayed? Including remote locations. *1.115

Meat - Partner Questions

How do you make up a bottle of D10?
How do you make up the D10 solution for the Brushes?
What is the correct process for cleaning a work surface?
What is the process for completing an isolation clean?
Partners Name

Meat - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Shopfloor checks

Shopfloor

Welcome Desk

Is there a daily record for the WAHS 887 / 889 being completed correctly? * Is there an account record for each day, although no product was found out of date? * Is information on the two documents accurate and do line numbers correspond? * If further items were found OOD, has the correct action been taken?
Do open bottles of milk in the self serve coffee machine fridge have WAHS 69 stickers?
Is the clock being used to monitor the milk in Silver jug and is this within time?
As partner to perform a manual temperature check on the self serve coffee machine fridge?
Partner Name :
Are there disposable gloves available for changing milk over, minimising contamination when handling the milk pipe?
Has all paperwork been completed correctly? WAHS a 372
Is the allergen matrix available? WAHS 1836

Welcome Desk - Partner Questions

How do you make up a bottle of D2 / D10 solution?
How often should this solution be changed?
What is the correct process for cleaning a work surface?
What is the correct action, if a manual temperature check is outside of tolerance?
Check the Front of Store sign (Waitrose is owned by) 1.5.4

Shopfloor

Are there wash your fruit & veg barkers wherever loose fruit and veg is offered? * FRV-14161-PO (IB 61431)
Check a number of raw meat lines to check they are within date and rotated?
Is this area clear of excess blood?
Complete a number of probes, are they all within tolerances?
Probe : Ice Cream Line
Probe : Milk Line
Probe : Raw meat line
Probe : Pre packed sandwich

FRV - Country of Origin

Are all loose lines correctly ticketed, do date and all countries match the descriptions on the tray end labels? WAHS 2045
Are there wash your fruit & veg barkers every 16 feet? * FRV-14161-PO (IB 61431)
Are all fridges running at the correct temperatures?

FRV - Country of origin (Partner Questions)

What information do you need to check when completing a country of origin check?
What is the procedure if a tray end label is missing?
If the quality of a product is still good, but passed it's sell by date, could you sell this to a customer or place in the dining room?

Shopfloor - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Customer Toilets

Is the correct soap being used?
Is hot water available within 30 seconds?
Has all damaged equipment been logged in the maintenance book?

Customer toilets - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

Warehouse & BOH Areas

Warehouse / back of house areas

Bulk Chillers

Are all chillers running to the correct temperature?
Is raw meat being stored away from cooked food?
Are all 'NOT FOR SALE' bins clear and free from out of date stock?
Is all stock being stored off the floor?
Has all loose fruit & veg stock got tray end labels and is it in date?
Are fan vents in the backup clear of dust and mould buildup?
Is this chiller clear of stains and spillages on the floors, up the walls and on the ceiling?

Warehouse

Is this area free of debris and litter? WAHS 1432 / 1433 / 1564
Is all stock being stored off the floor?
Are all non food products being stored below or away from food?
Is the area around the chemical cupboard clear?

Backyard

Are all partners wearing Hi-vis jackets in this area?
Are bins clear from overflowing?
Is this area clean and tidy?
Are all compost pallets being stored inside the branch?
Is there signage at the entrance of the yard from warehouse prohibiting access to partners without the correct business dress?

Backyard - Partner Questions

What is the correct procedure for recording Backdoor delivery temperatures?
What action would you take if a delivery was not within the required tolerances?
Partner Names :

Deliver Vans

Have all drivers completed their WAHS 4 documents correctly? * Separate Log for each Journey.
Are all drivers wearing Hi-vis jackets?
Does every van have a sack barrow?
Does every van have straps to secure the shopping?
Does the branch have enough charging points for each van and are they in working order?

Deliver vans - Partner questions

What is the process for loading chilled stock?
What action would you take if your van fails to reach temperature?
What is meant by the term 'Journey'?
Partner names :

Cloak Rooms

Are all aprons being stored in the correct locations?
Is this area clear of aprons from previous days?
Are locker rooms tidy?
Are all signs correctly displayed? 1.123 raw 1.124 RTW 1.229 / 1.230 catering

Partner Shopping Area

With new Partner shopping guidelines are the layout group guidelines available to be used? Are they being adhered to? WAG2014-6625 WAG2014-5954 Layout group guidance printed from BoP
Is this area clear of cream based products?
Are all products within date?
Are non-food products being stored below food and on a separate shelf?

Warehouse and BoH areas - Additional information

Maintenance issues
Equipment / Item
Asset tag
Add a picture?
What's the defect?
Additional Information

BoH Paperwork

Are MSC inspection reports being filled with the documents and certificates folder?
Is a copy of the branch MSC a site agreement available to be seen?
Is the cleaning rota up to date for the shopfloor chillers and freezers? WAHS 1432 1433 1564
Do Partners understand how to clean raw meat / poultry fixtures?
Are temperature alarms being followed up? WAHS 1599 2063
Are Level 3 Food Hygiene certificates available for BMs and DMs in he documents and certificates folder?

Post audit information

To obtain the information below please go back through your audit and count your Non-Compliance.
Total number of Critical non-compliance?
Total number of Major non-compliance?
Total number of Minor non-compliance?
Details of potential Non-Compliance (observations)
Feedback to Branch :
Additional Notes :
Signature :

EFSIS Audit 651 Mark 2

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Purpose of audit

Score System

Highlighting Non-compliance

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Post Audit Information

Open food

Waitrose Deliver

Fresh Foods

Operations

Welcome Desk

General Audit Questions

Bakery - Observations

Bakery - Paperwork

Bakery - Coffee Machine

Bakery - Partner Questions

Bakery - Additional information

Front of House Cafe

Front of House - Paperwork

Front of House Cafe - Partner Questions

Front of House Cafe - Additional information

Back of House Cafe

Back of House Cafe - Paperwork

Back of House Cafe - E.Coli

Back of House Cafe - Partner Questions

Back of House Cafe - Additional information

PDR

PDR - Paperwork

PDR - E.Coli

PDR - Partner Questions

PDR - Additional information

Delicatessen Counter

Deli - Paperwork

Delicatessen - Partner Questions

Delicatessen - Additional information

Rotisserie - Front of house

Rotisserie - Paperwork

Rotisserie - Partner Questions

Rotisserie - Additional information

Chicken Prep Room

Chicken Prep Room - Partner Questions

Chicken Prep Room - Additional information

Fish

MSC

Fish - Paperwork

Fish - Partner Questions

Fish - Additional information

Meat

Meat - Paperwork

Meat - Partner Questions

Meat - Additional information

Shopfloor

Welcome Desk

Welcome Desk - Partner Questions

Shopfloor

FRV - Country of Origin

FRV - Country of origin (Partner Questions)

Shopfloor - Additional information

Customer Toilets

Customer toilets - Additional information

Warehouse / back of house areas

Bulk Chillers

Warehouse

Backyard

Backyard - Partner Questions

Deliver Vans

Deliver vans - Partner questions

Cloak Rooms

Partner Shopping Area

Warehouse and BoH areas - Additional information

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