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EFSIS Audit - Customer Service
EFSIS Audit - Customer Service
Andy Judd

EFSIS Audit - Customer Service

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Free EFSIS Audit - Customer Service Checklist

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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.

Partner dining room

PDR

Questions

  • Is the fly catching unit in operation?

  • Has all food tastings been recorded correctly on WAHS 1153?

  • Are brushes completely submerged in D10 solution, including handles?

  • 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.

  • Is this area free of alcohol gel?<br><br>IB - 61431 : alcohol gel is no longer permitted in open food areas or for open food tasks. Thorough hand washing should be in place at all times, this is more effective than alcohol gel. BOP online has been updated to remove its use. Alcohol gel can continue to be used by Waitrose Deliver van drivers whilst out on deliveries.

  • Check quality of all loose produce in the partner dining room, is it fit for consumption and still in date?

  • Are there spare chopping boards to replace the current ones?

  • Is this area clear of rubbish bags, cardboard or shopping trolleys

  • Are all products in the vending machine within date?

  • Are temporary white coats, hats and snoods available?

  • Is hot water available through all taps on this counter?

  • Are all partners wearing the correct business dress?<br><br>* Ensuring they have chefs whites and chef trousers.

  • Check sink to ensure there are no sharp knifes in sink

  • Check surfaces for rubbish and debris

  • Are white roll dispensers full?

  • Are all items in the partner fridge dated correctly using the WAHS 69 stickers?

  • Date code check all the PDR cupboards and fridges ensuring all open packaging is dated. Is this all in order?

  • Are all items being stored correctly as per the 'open storage and chiller layout?

  • Check PDR counter paperwork (Has the D10 been signed for start of trade?)

  • Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?

  • Check that there are no handsets or reduction printers behind the counter<br><br>* If so question the cleaning process of these and ask if this is a designated handset?

  • Are all units running at the correct temperatures? <br><br>* all temperatures available in BSA Folders. WAHS 150

  • Are all products below the load lines?

  • Ask partner to Probe a product. Has this been completed correctly?

  • Has all open products got a WAHS 69 sticker, containing the correct description and full date eg 09/06/14?

  • Ask partner to Probe a product. Has this been completed correctly?

  • Is this area clear of all maintenance issues?

  • Ensure that no wooden equipment is being used

  • H4 available in the dispensers?

  • No incorrect chemicals being stored in this area?

  • Is all paperwork completed correctly?

  • Check the hygiene levels of all microwaves and are they tested weekly?

  • 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?

  • 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.

  • How do you make up a bottle of D10?

    • Sufficient Response
    • Insufficient Response
    • Question Not asked

  • What is the correct process to complete an isolation clean on the counters?

    • Sufficient Response
    • Insufficient Response
    • Question Not asked

  • What is the correct process when a mistake is made on a WAHS document?

    • Sufficient Response
    • Insufficient Response
    • Question Not asked

  • What is the correct procedure when cleaning a work surface?

    • Sufficient Response
    • Insufficient Response
    • Question Not asked

  • What is the correct process for wearing and disposing of temporary Coats?

    • Sufficient Response
    • Insufficient Response
    • Question Not asked

  • How do you make the solution for the brushes?

    • Sufficient Response
    • Insufficient Response
    • Question Not asked

  • If a partner has suffered with sickness, do they know the correct procedure?

    • Sufficient Response
    • Insufficient Response
    • Question Not asked

  • Check that the WAHS 2215 is in use, the Allergen record. A copy must be kept in the Allergen folder.

  • Check that the segregated areas for Raw and Ready to eat product preparation are clearly labelled and that utensils, chopping boards and foils and cling film are labelled and separated?

  • Check the Partner knowledge of why it is important to have segregation for raw and RTE products and ask them to give an example of how they would prep a product e.g. Salad items, sausages, chicken? (Also ensure a check of condiments in the cupboards to ensure segregation).

Patisserie Counter

  • DOES THIS AREA APPLY TO YOUR BRANCH

Patisserie Counter

  • Are there temporary white coats, hats and snoods available?

  • Is hot water available within 30 seconds?

  • Is this area free of alcohol gel?<br><br>IB - 61431 : alcohol gel is no longer permitted in open food areas or for open food tasks. Thorough hand washing should be in place at all times, this is more effective than alcohol gel. BOP online has been updated to remove its use. Alcohol gel can continue to be used by Waitrose Deliver van drivers whilst out on deliveries.

  • Is H4 available in dispenser?

  • Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?

  • Are all surfaces / areas clear Under soap and chemical dispensers?

  • Are partners wearing the correct business dress?

  • Are all sinks clear of sharp knifes?

  • Are surfaces, equipment and floor clear of excess debris?

  • Are white roll dispensers full?

  • Is counter clear of handsets and reduction printers?

  • Has all paperwork been completed correctly?<br><br>* Ensuring D10 has been signed for start of trade.

Patisserie Counter - Partner Questions

  • How do you make up a bottle of D10?

  • How do you make up the D10 solution for the Brushes?

  • What's the correct process for cleaning a work surface?

  • What's the process for completing an isolation clean?

  • Partner Names :

Bake Off

Bake Off

  • Are temporary hats, coats and snoods available?

  • Is hot water available within 30 seconds?

  • Is this area free of alcohol gel?<br><br>IB - 61431 : alcohol gel is no longer permitted in open food areas or for open food tasks. Thorough hand washing should be in place at all times, this is more effective than alcohol gel. BOP online has been updated to remove its use. Alcohol gel can continue to be used by Waitrose Deliver van drivers whilst out on deliveries.

  • Are H4 dispensers full?

  • Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?

  • Is the surface / areas under chemical dispensers clear?

  • Are work surfaces clear of rubbish and debris?

  • Is this area clear of handsets and reduction printers?

  • Is the sign BAK-29760-PO in place on the bake off display (Please use tongs)

  • Has rubbish bags and cardboard been removed from this area?

  • Are all Brushed completely submerged in D10 solution?

  • Is the fly catching unit working in this area?

  • Ensure there is no grease proof paper being used under customer facing cakes?

  • Has all paperwork been completed correctly?

Bake off - 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 process for cleaning a work surface with cleaning solution?

  • What would you do if you found that a bread has registered under weight?

  • Partner Names:

Deli Counter

Deli Counter

  • Is there temporary white coats, hats and snoods available?

  • Is there hot water available in all taps within 30 seconds?

  • Is H4 available in dispenser?

  • Are all surfaces / areas clear under soap and chemical dispensers?

  • Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?

  • Is this area free of alcohol gel?<br><br>IB - 61431 : alcohol gel is no longer permitted in open food areas or for open food tasks. Thorough hand washing should be in place at all times, this is more effective than alcohol gel. BOP online has been updated to remove its use. Alcohol gel can continue to be used by Waitrose Deliver van drivers whilst out on deliveries.

  • Assess the condition of chopping boards and are there spares available?

  • Check all fridges and cupboards, are all products rotated, within date and sealed?

  • Date code check cheese counter, is this all correct?

  • Date code check the deli counter, is this all correct?

  • Are all open products, dated with a WAHS69 sticker?

  • Check standard of cleaning around meat slicer and spikes?

  • Are all partners wearing the correct business dress?

  • Is this area clear of any spare business dress?

  • For olives displayed on the deli counter, is the sign FRV-27693-PO attached to the counter glass?

  • Is this counter clear of rubbish, cardboard and shopping trolleys?

  • Is this counter clear of handsets and reduction printers?

  • Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?

  • Are the sinks clear of all sharp knifes, other than those stored in sink knife holder?

  • 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.

  • Are brushes completely submerged in D10 solution! Including the handles?

  • Are all white roll dispensers full?

  • Has all food tasting been recorded correctly on the WAHS 1153?

  • 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 the fly catching unit in working order?

  • Are the cheese wires / units clean?

  • Have the meat slicer dials been returned to their home positions?

  • Are all units running at the correct temperatures?

  • Are all products below the load lines?

  • Is this area clear of all maintenance issues? If any identified have these been logged

  • Ask a partner to probe a product, is this within temperature and was the process completed correctly?<br><br>* wipe the probe using D10 spray onto damp cloth before and after use and in between each product.<br>* insert the probe into the core part of the product<br>* after use, clean the probe as before and dispose of the cloth

  • Partner Name :

Deli Counter - Partner Questions :

  • How do you make up a solution of D10?<br><br>* fill a bottle up to the bottom of the collar with cold water, place bottle in dispenser within the cradle and dispense one dose only. Screw on trigger and shake bottle. Rinse the bottle under cold water, spray a small amount on to a clean damp cloth and wipe over the bottle surface.

  • How do you make up the solution for the brushes and what level are you looking for?<br><br>* made as per spray bottle instructions and the brushes must be completely submerged, handle and all.

  • What is the correct process when cleaning a surface?

  • What is the correct process for completing an isolation clean?

  • Partner Names :

Overview / Additional Notes :

Fish & Meat Counter

Fish & Meat counter

  • Are temporary coats, hats and snoods available?

  • Is hot water available in all taps within 30 seconds?

  • Is this area free of alcohol gel?<br><br>IB - 61431 : alcohol gel is no longer permitted in open food areas or for open food tasks. Thorough hand washing should be in place at all times, this is more effective than alcohol gel. BOP online has been updated to remove its use. Alcohol gel can continue to be used by Waitrose Deliver van drivers whilst out on deliveries.

  • Is H4 available in dispensers?

  • Are all surfaces / areas clear under soap and chemical dispensers?

  • Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?

  • 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.

  • 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.

  • Check all surfaces for rubbish and debris?

  • Are all white roll dispensers full?

  • Are these counters clear of any handsets or reduction printers?

  • Are seasoning rubs dated correctly and on the correct counter?

  • Is this area clear of all maintenance issues? If any identified have these been logged

Fish Counter :

  • Date code check fish counter, is all in date and tickets dated?

  • Cross reference three lines from the MSC book to the Counter, has all information been transferred correctly?

  • Line 1 :

  • Line 2 :

  • Line 3 :

  • Date code check backup chiller, is all packaging sealed?

  • Are all products below the load lines?

  • Assess the standard of Fish Paperwork?<br><br>* Ensure that D10 has been signed for the start of trade.

  • Ask partner to probe a product, was the correct process followed?

  • Partner Name :

  • Are all units running at the correct temperatures?

Meat Counter :

  • Date code check meat counter, is all in date and tickets dated?

  • 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 :

  • Date code check backup chiller, is all packaging sealed?

  • Are all products below the load lines?

  • Assess the standard of meat Paperwork?<br><br>* Ensure that D10 has been signed for the start of trade.

  • Ask partner to probe a product, was the correct process followed?

  • Partner Name :

  • Are all units running at the correct temperatures?

  • Are WAHS 79 stickers being used on all open beef?

Fish & Meat Counter - Partner Questions

  • How do you make up a bottle of D10 solution?

  • What's the correct process when cleaning a work surface?

  • How do you complete an isolation clean and what is the process?

  • How do you make up the D10 solution for the Brushes?

  • Partner Names :

Welcome Desk

Welcome Desk

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?

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?

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?

  • Is all stock being stored off the floor?

  • Are fan vents in the backup clear of dust and mould buildup?

  • Are all 'NOT FOR SALE' bins clear and free from out of date stock?

  • Is this chiller clear of stains and spillages on the floors, up the walls and on the ceiling?

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 :

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 - Customer Service
Andy Judd

EFSIS Audit - Customer Service

Use this Template
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