Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

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?

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

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

  • 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?)

  • 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?

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

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

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

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

  • How do you make the solution for the brushes?

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

Cafe

Questions

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

  • Are temporary white coats, hats and snoods available?

  • 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 all the fly catching units working in this area?

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

  • Assess the standard of storage for the spare packing items in this area, are they covered and sealed to minimise the risk of contamination from dust etc?

  • Are all partners wearing the correct business dress?<br><br>* are all BOH partners wearing chef whites?

  • 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 sink to ensure there are no sharp knifes in sink

  • Check surfaces for rubbish and debris

  • Are white roll dispensers full?

  • Date code check all the cafe, ensuring all open packaging is dated.

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

  • Are all brushes completely submerged in D10 solution, Including handles?

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

  • 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.

  • Are all products below the load lines?

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

  • Are all old residue WAHS 69 stickers being removed from equipment?

  • Is the area clear of all rubbish, cardboard and shopping trolleys?

  • Check cleanliness of plates and dishes, are they to a good standard?

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

  • Ensure that no wooden equipment is being used

  • H4 available in the dispensers?

  • No incorrect chemicals being stored in this area?

  • How do you make up a bottle of D10?

  • How do you make the solution for the brushes?

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

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

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

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

Deli Counter

  • Do we have spare chopping boards?

  • Are temporary white coats, hats and snoods available?

  • 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 hot water available through all taps within 30 seconds on this counter?

  • Check all backup fridges. Are products rotated and correctly dated?

  • Check the standard of cleaning around meat spikes, is this up too standard?

  • Are all partners wearing the correct business dress?<br><br>* Ensure that no partners are wearing 'Meat & Fish aprons on this counter

  • Is the counters clear of all cardboard, rubbish bags or shopping trolleys behind the counter?

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

  • Check surfaces for rubbish and debris

  • Are brushes completely submerged in D10 solution?

  • Are white roll dispensers full?

  • Date code check all the Deli counter, ensuring all open packaging is dated.

  • Is there only the dedicated flat top in this area?

  • Date code check all the cheese counter, ensuring all open packaging is dated.

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

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

  • Is the fly catching machine in operation and is the surface clear below?

  • Has all excess debris been cleaned from under the blade on the meat machine?

  • Is the cheese cutter clean?

  • Has the blades on the slicers been returned to the home position '0'

  • Do we have chopping boards to replace the current ones?

  • Is this area fee of handsets or reduction printers?<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.

  • Are all products below the load lines?

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

  • Product Probed :

  • Product Probed :

  • Product Probed :

  • Is all paperwork correct?

  • H4 available in the dispensers?

  • How do you make up a bottle of D10?

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

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

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

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

  • How do you make the solution for the brushes?

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

  • 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.

Fish & Meat Counter

  • Are temporary white coats, hats and snoods available?

  • 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 hot water available through all taps on this counter?

  • Are all partners wearing the correct business dress?

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

  • 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 surfaces for rubbish and debris

  • Are white roll dispensers full?

  • Date code check all the Fish counter, ensuring all open packaging is dated.

  • Date code check all meat counter, ensuring that all open products have correct dating

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

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

  • Do we have chopping boards to replace the current ones?

  • 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?

  • Check that the beef traceability book contains example copies of the WAHS 108/106/487

  • Has the MSC book been filled in correctly?<br><br>* Check three lines against the counter

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

  • Are all products below the load lines?

  • Has the beef traceability documents been filled in correctly?<br><br>*check three lines against the counter

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

  • Ensure that the seasoning rubs are marked up correctly to the applicable counters and are in date

  • Is there barrier cream & H4 available in the dispensers?

  • Check that WAHS 79 stickers are being used on all open beef lines

  • Is this area free of maintenance issues?

  • Is all paperwork filled in correctly

  • Additional Information

  • How do you make up a bottle of D10?

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

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

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

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

  • How do you make the solution for the brushes?

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

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?

  • How do you make up a bottle of D10?

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

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

  • Does open bottles of milk have a WAHS 69 sticker attached and does it contain both description and date?

  • Do all partners understand the temperature check procedures for self-serve coffee machine?

  • Have all checks been completed at the correct times?

  • Are partners using gloves to handle the milk pipe when changing the milk over?

  • Has all the duty manager signatures been actioned?

  • Is all paperwork filled in correctly?

FRV - Country of origin

  • Are all loose lines correctly ticketed and do all countries match the description on the ticket?

  • Are there wash your fruit & veg barkers every 8 feet FRV-14161-PO (IB 61431)

  • Are all areas running at the correct temperatures?

  • How do you complete a country of origin check?

  • What is the procedure to rectify a line which doesn't have the correct country of origin or missing tray end label?

  • Can you sell loose products if they are passed their best before / display until date, if they are still of a good quality?

Bulk Backups

  • Are all waste cages clear and tidy?

  • Is all stock off the floor?

  • Has all backup stock got a tray end label?

  • Are backups running at the correct temperatures?

  • Is all fan vents in the backups clear of mould and dust?

Backyard

  • Are all bins free from overflowing?

  • Are all partners using hi-vis jackets when moving around the backyard?

  • Is the backyard free of debris & litter?

  • Are all compost pallets stored inside the branch?

  • What is the procedure for recording temperatures on Backdoor deliveries and what temperature should products be?

  • If a temperature was outside of the tolerances, what action should you take?

Cloak Rooms

  • Are all aprons being hung in the correct locations in the male cloak rooms?

  • Are all aprons being hung in the correct locations in the female cloak rooms?

  • Has all previous day aprons been removed?

  • Are locker rooms tidy?

Partner Shopping

  • Is partner shopping free of cream lines?

  • Is all non-food products on the bottom and separate shelf?

  • Are all products in date on partner shopping?

Customer Toilets

  • Is hot water available within 30 seconds?

  • Is the correct soap being used?

  • Has all damaged equipment been reported?

Deliver Vans

  • Have drivers completed the WAHS 4 documents correctly before moving or leaving the yard?

  • Are all drivers using Hi-vis jackets when moving around the yard?

  • Does every van have it's own sack barrow?

  • Does each van have straps to secure crates on delivery?

  • Are all charging points in working order?

  • What is the process to ensure your van reaches the correct temperature?

  • What action should you take if your van does not reach the required temperature?

  • What is meant by a term 'journey' on the WAHS 4 document?

  • What is the process if you make a mistake on your paperwork?

Shopfloor

  • Are all poultry fixtures clean and free of excessive blood spills?

  • Date code check a number of pays of raw meat, was all clean and tidy?

  • Complete a number of shop floor probes, are all in within the correct tolerances

  • Probe : Ice Cream Line

  • Probe : Milk Line

  • Probe : Raw sausage Line

  • Probe : Good to go line

Paperwork Check

  • Does the branch have three holders of the level 3 food hygiene certificates and are in date?

  • Partner 1 :

  • Partner 2 :

  • Partner 3 :

  • Look at urgent comms for last 4 weeks, were they all actioned within 60 minutes?

  • Review cleaning records for the last 12 months, are they of a good standard?

  • Have all NEXT alarms been actioned correctly?

  • Has temperatures all been recorded correctly on WDD documents for the last 3 months?

  • Has temperatures all been recorded correctly on Direct delivery documents for the last 3 months?

  • Assess the standard of the pest control folder?

  • Review the standard of WAHS 887 / 889 for the last 3 months, has this been completed correctly?

  • Is all Multimedia up to date for food safety level 3?

Review Last audit :

  • Is the branch clear of all non-compliance picked up on the last audit, against this current audit?

Petrol Filling Station

Petrol Filling Station (Not applicable to all branches)

  • Has D10 question been answered for start of trade today?

  • Is the forecourt free of debris and litter?

  • Is the forecourt free of flammable items?

  • Are all items off the floor in the storeroom?

  • Is the forecourt free of all fuel or oils spillages?

  • Are all fridges running at the correct Temperatures?

  • Are all cleaning records up to date?

  • Have all loose items in backup areas been snickered with a WAHS 69?

  • Does each section of the self serve ice cream freezer have a block to measure the temperature?

  • How do you make up a bottle of D2 / D10?

  • When using D10 / D2, what is the correct cleaning procedure?

  • How often should you change the solution?

  • What action should you take if a chiller is outside tolerance?

Post audit information

  • 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 :

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