Title Page
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Conducted on
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Prepared by
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Location
Safety Inspection
Safe Production Checks
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Hand wash basins fully equipped with hot water?
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Has the emergency Hot water failure SOP been implemented and followed?
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Has Hot Water failure been reported?
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Hand wash basin fully equipped with approved supplier antibacterial hand soap?
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Hand wash basin fully equipped with clean blue roll inside a holder?
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Hand wash basin is not obstructed or being used for food / equipment?
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Are all products on display within the Use By Dates? (Including drinks and condiments)
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How may items were past their use by date?
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How many days past their use by date?
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Equipment check: Products in the Customer Display fridge are being held at 8°c or below? <br>*select 3 random products and probe them - All 3 items above 8°c = CRITICAL, 1 or 2 items above 8°c - High
Food safety & Allergen awareness
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Ingredients inside kiosk fridges / under counter fridges are probed at 5°C or below?
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Chemicals and food items (excluding salad and vegetables) not bought locally, and only sourced from approved suppliers?
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Staff can explain & demonstrate SOPs for rice including pH testing, cooking temps, and handling of rice? (Sushi Rice soaked for one hour prior to cooking, Sushi rice has been cooled for 30 mins to below 45* prior to rolling & separated during this process i.e 2kg)
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Staff can explain and demonstrate the Salad wash SOP including chemical dilution, contact time and appropriate PPE? Please check expiry date of salad wash, this must be in date.
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Most up to date shelf life chart is in use and the team member can show where it is kept?
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Products which have been reduced are being done accurately, i.e ensuring allergen, cooking, caution statements and use by date information is not covered?
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All food ingredients are date labelled, including internal date codes where applicable? (Everything should have a date on and not be expired)
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Scoops/measuring jugs are not being stored in containers such as rice, crispy onions and sesame seeds etc?
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Segregation & correct use of colour coded utensils, cloths, sinks and equipment?
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Food is not left out of temperature control for longer than 30 minutes?
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Stock has been stored using the FIFO process
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Allergens (especially ingredients containing sesame seeds) stored / prepared / cooked separately?
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Have the correct labels been applied to the finished products? (I.e. California Roll applied to California Roll)
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Can the team explain how to safely prepare food containing allergens?
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Stored food is covered when not in use?
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Are there two temperature probes on site and is the team aware of how to calibrate? (60/40 ice-water within +/- 0.5°C)
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pH probe and buffer solution have 6 months shelf life label and a spare pH probe is on site and working?
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Are chopping boards in good condition/not heavily scored? (Refer to Trail check)
Safety Spotlight
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Can the teams clarify the correct procedure for reducing items and removing expired foods from the display? (For Panku, items should be reduced mid way through the day and removed at the end of each shift or Morning after (it should be done before store opens). For Tesco sites, items should be reduced mid way through the day and placed in the reduced bay before leaving the kiosk OR removed from our display fridge before leaving site.
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Confirm what the team will do with expired products in the event of sickness
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Can Team explain the process for removing expiring items from the prep fridges?( It's important that all items nearing their expiration are taken out at the end of each shift to ensure no expired items remain in the fridge the next working day)
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Ask team to clarify how often date checks should be carried out in the to go fridge? (Team should follow a minimum of twice a day as per trail checks)
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Confirm teams knowledge of how to use the shelf life chart. Check up to 5 items against the shelf life chart
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Check the USE BY date sticker of up to 10 Mochi and Doriyaki (of each variety displayed, items should be displayed AFTER defrosted). Check Reduced labels and brand labels for where they have been placed (It should not be stickered over declaration or nutritional information)
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Is there an Allergen QR Code displayed in the To Go Fridge & does it direct to the correct website? (minimum 2 QR codes are required when a site has 3 fridges)
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Scenario Question- A customer has indicated they have a Sesame Seed allergy and would like them removed from a particular dish. What should you do? (Recipe should not be amended)
Hygiene & Cleanliness
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20 mins hand wash timer is ON and being used for regular hand washing?
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Blue roll being used for cleaning is inside a portable holder or wall mounted dispenser?
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Staff can explain the hygiene routines and are able to explain the 2 stage cleaning process, including dilution rate and contact time
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All Fridges & freezer units (including To Go) are clean including vent covers and door seals?
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Are BOH & FOH Freezers operating at the correct temperature? (-18°C or below) is there any ice build-up in freezers?
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All food prep equipment and utensils are clean?
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Are there any cloth’s being stored in containers to soak up excess liquids?
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Dishwasher fully stocked with detergent and salt and is clean inside and out with no build up of food, pink mould, bad smells etc. Also please consider working order, I.e. not damaged or leaking etc.
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Are the shelves, drawers and cupboards clean, tidy, and organised with no clutter?
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Plastic containers, tubs and utensils are not damaged or broken (poses a risk of foreign body contamination)
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Walls and floors are clean? Floor area under & behind equipment (including behind kick plates & dishwasher) clean and dry?
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Do the cleanliness standards indicate long term neglect? I.e. have the deep cleaning tasks been consistently missed despite being marked as complete on TRAIL?
TRAIL Due diligence
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All opening checks & due diligence checks on the day of visit completed on time?
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Have the checks been completed with integrity? Spot check a few of the checks to ensure they haven't been marked as complete without actually doing the task. E.g. Is the Customer fridge clean if this has been marked complete in opening checks?
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Have TRAIL weekly and monthly checks been completed? eg Legionella checks
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Average TRAIL checks for the last 7 days: Above 9.5 = Compliant 8.5 -9.4 = Low 7.5-8.4 = Medium Below 7.5 = High
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Corrective actions recorded for missing, inaccurate or inadequate checks?
Confidence in Management
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Company traceability process followed and recorded on TRAIL on the day of visit?Select random product and ask team to complete traceability on it (If Tesco site, mark as Compliant)
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Can the team show you the Safety documentation? (FSMS, HACCP, SOPs, COSHH Risk Assessments and Safety Data Sheets and Risk Assessments)
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All notices & posters on display, in date, & have correct info: H&S law, Fire Marshall, First Aiders, Employer's liability, FS and H&S policy, allergen shelf edge card & Personal Hygiene policy
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Actions from previous audits (EHO, Riskproof and iAuditor) have been completed and closed off?
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Are team members aware of how to upload cases onto Helpline?
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Monthly monitoring checks have been complete for the last month
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Monitoring checks are not overdue?
Training
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Has the team completed their food safety and allergen training on Attensi?
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Health and Safety Island has been completed on Attensi by all team within their first 2 weeks
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Can teams demonstrate an understanding of our CCPs e.g. fridge temperatures and delivery temperaturess
Personal Hygiene
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Personal Hygiene / uniform policy followed? E.g. Correct & clean uniform worn (E.g. apron, hat, hair net), appropriate safety footwear, ankles covered
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Team members are not wearing false nails, false eyelashes, or jewellery (only plain band wedding ring and / or medical bracelets can be worn)
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Personal belongings including food, drink, mobile, wallet, clothes, bags, jewellery, medicines etc. are stored away in lockers and not stored in the kiosk?
Pest Management
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Is the site free from signs of pest activity?
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Is the site doing everything they can to manage the situation?
Health and Safety & Fire Safety
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Is the equipment in good working order? No exposed / damaged wires or lose cables etc
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Are there any maintenance issues that would pose a safety risk? I.e. walls, Ceiling tiles, paintwork, structure, damage to equipment that makes it unsafe to use?
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Are knives stored safely and locked away after use?
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Is there evidence of customer trolleys or roll cages being left in the kiosk against our Risk Assessment?
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Does the team know how to sign visitors in?
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Can the team member explain what PPE is required for working in the freezer I.e Freezer jackets, and freezer gloves, and do they have them on site?
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Is there a fully stocked first aid box available? Does the site have a full supply of PPE I.e. plastic aprons, goggles, mask etc.
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Have you observed any practices today that would be a risk to H&S or Fire Safety? I.e. blocked fire exits, excess storage of cardboard or rubbish, wet or heavily soiled floors not addressed, unsafe storage or handling of chemicals, knives etc
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Are chemicals stored safely, not stored with food / packaging items, and not decanted into un-labelled / inappropriate bottles
Back of House Storage Areas (Dry store and walk in fridge / freezers)
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Has stock been rotated using the FIFO?
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Have all vegetables and salad items been visually checked for quality? There should be no wilted or mouldy produce
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Is the floor of the dry store / walk in area (where our stock is kept) clean, tidy, and safe?
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Are boxes / products / equipment stored off the floor?
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Is packaging covered and stored in a way that prevents contamination? E.g. Upside down, covered if still in box etc.
