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

  • no label
  • no label
  • no label
  • no label
  • no label

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?<br><br>WAHS 1579<br>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?<br><br>Check WAHS 111 for checkweigh records

  • Are allergen notices prominently displayed? Including remote locations.<br><br>*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?<br><br>*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?<br><br>WAHS 1580<br>1.185

  • Is the allergen matrix available?<br><br>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
  • Equipment / Item

  • Asset tag

  • Add a picture?

  • What's the defect?

  • Additional Information

Front of House Cafe

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?<br><br>*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?<br><br>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?<br><br>WAHS 422 2120 2121

  • Are allergen notices prominently displayed? Including remote locations.<br><br>*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?<br><br>WAHS 1836

  • Are the bins / bin area clean and are regular collections in place?<br><br>WAHS 1580<br>1.185

  • Have the date check records been signed daily? Assess the use of it.<br><br>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
  • Equipment / Item

  • Asset tag

  • Add a picture?

  • What's the defect?

  • Additional Information

Back of House Cafe

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?<br><br>*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?<br><br>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?<br><br>WAHS a 1328

  • Have the date check records been signed daily? Assess the use of it.<br><br>WAHS 2038

  • Are all the temperatures being completed on the cleaning record following weekly deep cleans?<br><br>WAHS 422 2120 2121

  • Are the Raw and RTE signs in place to mark work surfaces and storage areas?<br><br>8.58 / 8.59 / 8.60 / 8.61

  • Are the bins / bin area clean and are regular collections in place?<br><br>WAHS 1580<br>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<br><br>WAHS 1602 / 1603 / 1683 / 395

  • Partners Names

Back of House Cafe - Additional information

  • Maintenance issues

  • Equipment
  • 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?<br><br>*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?<br><br>WAHS 420 / 2157 / 882

  • Is there signage at the entrance of the counter prohibiting access to Partners without the correct business dress?<br><br>* 1.21

  • Are he bins / bin area clean and are regular collections in place?<br><br>WAHS 1580<br>1.185

  • Is the PDR allergen sign displayed?<br><br>* 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?<br><br>WAHS 342 / 343 / 1603

  • Are the microwave checks being completed?<br><br>WAHS 342

  • Are the bins / bin area clean and are regular collections in place?<br><br>WAHS 1580<br>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
  • 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?<br><br>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? <br><br>(Only Applicable for branches with dishwasher in this area)<br><br>* 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<br><br>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?<br><br>WAHS 1836

  • Are allergen notices prominently displayed? Including remote locations.<br><br>*1.115

  • Are all the temperatures being completed on the cleaning record following the weekly deep clean?<br><br>Deli and Olive Bar on a Sunday<br>Cheese on a Wednesday

  • Are the bins / bin area clean and are regular collections in place?<br><br>WAHS 1580<br>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
  • 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<br><br>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?<br><br>WAHS 1580<br>1.185

  • Are appropriate production record in use?<br><br>WAHS 1328

  • Are allergen notices prominently displayed? Including remote locations.<br><br>*1.115

  • Are cooking and display temperatures being accurately recorded?<br><br>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
  • 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? <br><br>(Only Applicable for branches with dishwasher in this area)<br><br>* 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?<br><br>* 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
  • Equipment / Item

  • Asset tag

  • Add a picture?

  • What's the defect?

  • Additional Information

Fish

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?<br><br>* 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? <br><br>(Only Applicable for branches with dishwasher in this area)<br><br>* 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? <br><br>Breaded Fish<br>Live Fish<br>Wet Fish<br>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<br><br>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?<br><br>WAHS 1579<br>1.89<br>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?<br><br>WAHS 1836

  • Are allergen notices prominently displayed? Including remote locations.<br><br>*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
  • Equipment / Item

  • Asset tag

  • Add a picture?

  • What's the defect?

  • Additional Information

Meat

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?<br><br>* 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? <br><br>(Only Applicable for branches with dishwasher in this area)<br><br>* 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?<br><br>* 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<br><br>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?<br><br>Sunday

  • Are the bins / bin area clean and are regular collections in place?<br><br>WAHS 1579<br>1.89<br>1.185

  • Are the beef labelling and raw beef notices in place?<br><br>1.116<br>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?<br><br>WAHS 1836

  • Are allergen notices prominently displayed? Including remote locations.<br><br>*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
  • 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?<br><br>* Is there an account record for each day, although no product was found out of date?<br>* Is information on the two documents accurate and do line numbers correspond?<br>* 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?<br><br>WAHS a 372

  • Is the allergen matrix available?<br><br>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)<br>1.5.4

Shopfloor

  • Are there wash your fruit & veg barkers wherever loose fruit and veg is offered?<br><br>* 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?<br><br>WAHS 2045

  • Are there wash your fruit & veg barkers every 16 feet?<br><br>* 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
  • Equipment / Item

  • Asset tag

  • Add a picture?

  • What's the defect?

  • Additional Information

Customer Toilets

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
  • 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?<br><br>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?<br><br>* 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?<br>1.123 raw<br>1.124 RTW<br>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? <br><br>WAG2014-6625<br>WAG2014-5954<br>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
  • 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?<br><br>WAHS 1432 1433 1564

  • Do Partners understand how to clean raw meat / poultry fixtures?

  • Are temperature alarms being followed up?<br><br>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 :

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. Any ratings or scores displayed in our Public Library have not been verified by SafetyCulture for accuracy. Users of our platform may provide a rating or score that is incorrect or misleading. You should independently determine whether the template is suitable for your circumstances. You can use our Public Library to search based on criteria such as industry and subject matter. Search results are based on their relevance to your search and other criteria. We may feature checklists based on subject matters we think may be of interest to our customers.