food hygiene Stratford

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Overview

• Is the branch aware of "What's new on BOP" and "Whats new on IB's on line?

  Yes

  No

  N/A

• Is the refrigeration plan available in the plant room/ office?

  Yes

  No

  N/A

• Is a stock of disposable hats, oversleeves, coats & snoods available for visitors?

  Yes

  No

  N/A

Patisserie/ Bakery/ Self Service

• Are Partners adhering to the hygiene standards required in the essential instructions on dress and appearance in Branches and the essential instructions for open food handlers?

  Yes

  No

  N/A

• Assess partner understanding of the process of changing clothing and hand washing when moving between counters (including moving between raw and ready to eat counters or to the shop floor)

  Yes

  No

  N/A

• Is low level cleaning satisfactory?

  Yes

  No

  N/A

• Are allergy notices prominently displayed?

  Yes

  No

  N/A

• Are bread and flour notice 1.106 and food labelling regulations 1.107 displayed on the Patisserie counter?

  Yes

  No

  N/A

• Is the sign BAK-2960-PO (Please use tongs sign which includes the hand symbol) on display on the bake off fixture?

  Yes

  No

  N/A

• Are the 'clean as you go' routines being followed?

  Yes

  No

  N/A

• Are all current working documents for Patisserie/ Bake off available and being signed off correctly?

  Yes

  No

  N/A

• Are cleaning bottles changed daily and signed for on the cleaning record? Are there any non-permitted chemicals / equipment in use?

  Yes

  No

  N/A

• Is the correct colour coded equipment being used, properly sanitised and is the equipment in good working order?

  Yes

  No

  N/A

• Are working surfaces free from debris and litter? Is the area free from broken or damaged equipment?

  Yes

  No

  N/A

• Are glass panels intact?

  Yes

  No

  N/A

• Is the general appearance of the counter satisfactory?

  Yes

  No

  N/A

• Is all stock in the back chillers sealed/ re-sealed, date labelled and in date?

  Yes

  No

  N/A

• Are all units running at the correct temperatures?

  Yes

  No

  N/A

• Have manual temperature checks been recorded and actioned, with blocks in use where appropriate?

  Yes

  No

  N/A

• Is all chilled stock being placed in refridgeration within 30 minutes and is the cold chain maintained when chilled products are moved from one area to another?

  Yes

  No

  N/A

• Assess partner understanding of the traying up process and max time between traying up and baking

  Yes

  No

  N/A

• Are products in first class condition? Non-conformances relating to food safety only

  Yes

  No

  N/A

• Are dates on the backs of tickets of today's date or later?

  Yes

  No

  N/A

• Are products being correctly used, stored and rotated and damaged stock dealt with correctly?

  Yes

  No

  N/A

• Are partners aware of signs of pest infestation and location of baits?

  Yes

  No

  N/A

• Is bake off bread being check weighed at every bake?

  Yes

  No

  N/A

• Is the correct garnish in use & no unpermitted items in, on or around the counter?

  Yes

  No

  N/A

• Is the height of the display satisfactory? Are load lines exceeded?

  Yes

  No

  N/A

• Is organic produce clearly marked?

  Yes

  No

  N/A

• Are the appropriate thermometers and probe ends available to use, and are they maintained in working order?

  Yes

  No

  N/A

• Is waste being placed in the correct bins in the correct bags, and located in the correct area?

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the patisserie/ bakery section.

  Yes

  No

  N/A

Bake off room

• Are Partners adhering to the hygiene standards required in the essential instructions on dress and appearance for branches and the essential instructions for open food handlers?

  Yes

  No

  N/A

• Assess partner understanding of the process of changing clothing and hand washing when moving between counters (including moving between raw and ready to eat and the shop floor)

  Yes

  No

  N/A

• Are the clean as you go routines being followed? Including bake off are and self service fixtures. Have spillages been dealt with in a timely manner?

  Yes

  No

  N/A

• Are all current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Are the cleaning bottles changed daily and signed for on the cleaning record? Are there any non-permitted chemicals/ equipment in use?

  Yes

  No

  N/A

• Is the correct colour coded equipment in use, properly sanitised and in good working order?

  Yes

  No

  N/A

• Is low level cleaning satisfactory?

  Yes

  No

  N/A

• Are the working services free from debris and litter? Is the area free from broken or damaged equipment?

  Yes

  No

  N/A

• Is the general appearance of the room satisfactory?

  Yes

  No

  N/A

• Is all stock in the back chillers sealed/ re-sealed, date labelled and in date?

  Yes

  No

  N/A

• Is all chilled stock being placed in refridgeration within 30 minutes and is the cold chain maintained when chilled products are moved from one area to another?

  Yes

  No

  N/A

• Assess partner understanding of the traying up process and max time between traying up and baking

  Yes

  No

  N/A

• Are the products in first class condition? Non conformance should only be recorded relating to food safety issues not quality.

  Yes

  No

  N/A

• Are products being correctly used, stored and rotated and damaged stock dealt with correctly?

  Yes

  No

  N/A

• Are partners aware of the signs of pest infestation and the location of baits?

  Yes

  No

  N/A

• Is bake off bread being check weighed at every bake? Are bake off instructions and baking schedules being followed?

  Yes

  No

  N/A

• Is the correct waste being put in the correct bins in the correct bags and located inthe correct area?

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the bake off room

  Yes

  No

  N/A

Deli/ Cheese combined

• Are Partners adhering to the hygiene standards required in the essential instructions on dress and appearance for branches and the essential instructions for open food handlers?

  Yes

  No

  N/A

• Assess partner understanding of the process of changing clothing and hand washing when moving between counters (including moving between raw and ready to eat and the shop floor)

  Yes

  No

  N/A

• Are current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Are allergy notices prominently displayed?

  Yes

  No

  N/A

• Are the clean as you go routines being followed? Have spillages been dealt with in a timely manner?

  Yes

  No

  N/A

• Have the cleaning records been signed daily since the last audit?

  Yes

  No

  N/A

• Are the cleaning bottles changed daily and signed for on the cleaning record? Are there any non-permitted chemicals/ equipment in use?

  Yes

  No

  N/A

• Is low level cleaning satisfactory?

  Yes

  No

  N/A

• Is the correct colour coded equipment in use, properly sanitised and in good working order?

  Yes

  No

  N/A

• Are working surfaces free from debris and litter? Is the area free from broken or damaged equipment?

  Yes

  No

  N/A

• Are glass panels intact?

  Yes

  No

  N/A

• Is the general appearance of the counter satisfactory?

  Yes

  No

  N/A

• Is all stock in the back chillers sealed/ re-sealed, date labelled and in date?

  Yes

  No

  N/A

• Are all units running at the correct temperatures?

  Yes

  No

  N/A

• Have manual temperature checks been recorded and actioned? Are blocks in place where appropriate?

  Yes

  No

  N/A

• Is all chilled stock being placed into refrigeration within 30 mins and is the cold chain maintained when moved from one area to another?

  Yes

  No

  N/A

• Are the products in first class condition? Non-conformances relating to food safety only.

  Yes

  No

  N/A

• Are the display dates on the backs of tickets today's date or longer?

  Yes

  No

  N/A

• Where dates are extending into the following month, do labels include the month?

  Yes

  No

  N/A

• Are products being correctly stored, rotated and damaged stock dealt with correctly?

  Yes

  No

  N/A

• Are partners aware of the signs of pest infestation and the location of baits?

  Yes

  No

  N/A

• Are the procedures for customer tastings being adhered to when offered?

  Yes

  No

  N/A

• Are disciplines for the sealing of cheese with branch life expiry dates being applied on the counter?

  Yes

  No

  N/A

• Is parmesan cheese which is displayed at ambient temperature correctly dated and rotated?

  Yes

  No

  N/A

• Is correct garnish on counter in use and no unpermitted display items in, on or around the counter?

  Yes

  No

  N/A

• Is the height of the display satisfactory? Are load lines exceeded?

  Yes

  No

  N/A

• Is organic produce clearly marked?

  Yes

  No

  N/A

• Are the appropriate thermometers and probe neds available and maintained in working order?

  Yes

  No

  N/A

• Is the correct waste being put in the correct bins in the correct bags and located inthe correct area?

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the Deli/ Cheese combined section.

  Yes

  No

  N/A

Rotisserie and hot food (includes raw and cooked prep rooms where applicable)

• Are partners adhering to the hygiene standards required in the essential instructions on dress and appearance for branches and the essential instructions for open food handlers?

  Yes

  No

  N/A

• Is clothing being changed and are hands being washed when moving from raw counters to ready to eat or the shop floor?<br>Are disposables in use where necessary (hot food raw chicken prep)

  Yes

  No

  N/A

• Are all current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Are allergy notices prominently displayed?

  Yes

  No

  N/A

• Are the clean as you go routines being followed?

  Yes

  No

  N/A

• Have the cleaning records been signed daily since the last audit?

  Yes

  No

  N/A

• Are cleaning bottles being changed daily and signed for on the cleaning record? Are there any non-permitted chemicals/ equipment in use?

  Yes

  No

  N/A

• Is low level cleaning satisfactory?

  Yes

  No

  N/A

• Is the correct colour coded equipment being used, properly sanitised and in good working order?

  Yes

  No

  N/A

• Are working surfaces free from debris and litter? Is the area free from broken or damaged equpment?

  Yes

  No

  N/A

• Are glass panels intact?

  Yes

  No

  N/A

• Is the general appearance of the counter satisfactory?

  Yes

  No

  N/A

• Is all stock in the back chillers sealed/ re-sealed, date labelled and in date?

  Yes

  No

  N/A

• Are all units running at the correct temperatures?

  Yes

  No

  N/A

• Is all chilled stock being placed in refrigeration within 30 minutes and is the cold chain maintained when products moved from one area to another?

  Yes

  No

  N/A

• Are the products in first class condition? Non- conformances relating to food safety only

  Yes

  No

  N/A

• Are partners aware of how to control the time product is left on display for and the maximum amount of time on display for each product?

  Yes

  No

  N/A

• Assess partners understanding of the signs of pest infestation and action that would be taken

  Yes

  No

  N/A

• Are products being correctly used, stored and rotated and damaged stock dealt with correctly?

  Yes

  No

  N/A

• Are the correct handling and perpetration skills being used in the raw food area, including the "spitting" of chickens? Are all the products date coded and in date?

  Yes

  No

  N/A

• Have the cook/holding/ display temperatures been recorded correctly since the last audit, are the products being cooked correctly in their batches?<br><br>Are probes being used correctly?

  Yes

  No

  N/A

• Are temperature probes being used correctly?

  Yes

  No

  N/A

• Are all items that can be tainted by other produce being separated? Are large and small chickens being cooked separately?

  Yes

  No

  N/A

• Are there good supplies of clean, preheated display dishes and trays? Is there a supply of customer utensils and packaging? (where applicable)

  Yes

  No

  N/A

• Is fat being drained correctly and stored in the designated area? (where applicable)

  Yes

  No

  N/A

• Is the temperature of each item microwaved checked and recorded?

  Yes

  No

  N/A

• Are the condiments being offered all date coded and rotated correctly?

  Yes

  No

  N/A

• Do partners wash hands after handling money but before handling food? Is alcohol gel in use when only one partner on duty when handling money?

  Yes

  No

  N/A

• Are the appropriate thermometers and probe ends available and are they maintained and in working order?

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the Rotisserie and hot food section

  Yes

  No

  N/A

Rotisserie/hot food temperature checks

• Cook temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

• Hold temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

• Display temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

• Microwave temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

Cafe (including prep are where applicable)

• Are partners adhering to the hygiene standards required in the essential instructions on dress and appearance for branches and the essential instructions for open food handlers?

  Yes

  No

  N/A

• Access partner understanding of the process of changing clothing and hand washing when moving between counters (including moving between raw and ready to eat counters or the shop floor

  Safe

  At Risk

  N/A

• Are all current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Are allergy notices prominently displayed?

  Yes

  No

  N/A

• Are the clean as you go routines being followed?

  Yes

  No

  N/A

• Have the cleaning records been signed daily since the last audit?

  Yes

  No

  N/A

• Are cleaning bottles being changed daily and signed for on the cleaning record? Are there any non-permitted chemicals/ equipment in use?

  Yes

  No

  N/A

• Is low level cleaning satisfactory?

  Yes

  No

  N/A

• Is the correct colour coded equipment being used, properly sanitised and in good working order?

  Yes

  No

  N/A

• Are working surfaces free from debris and litter? Is the area free from broken or damaged equpment?

  Yes

  No

  N/A

• Is the general appearance of the counter satisfactory?

  Yes

  No

  N/A

• Is all stock in the back chillers sealed/ re-sealed, date labelled and in date?

  Yes

  No

  N/A

• Is the correct waste being put in the correct bins, in the correct bags and located in the correct area?

  Yes

  No

  N/A

• Are all units running at the correct temperatures?

  Yes

  No

  N/A

• Have manual temperature checks been recorded and actioned? Blocks in place where appropriate?

  Yes

  No

  N/A

• Is all chilled stock being placed in refrigeration within 30 minutes and is the cold chain maintained when products moved from one area to another?

  Yes

  No

  N/A

• Are the products in first class condition? Non-conformances relating to food safety only.

  Yes

  No

  N/A

• Are the display dates on the back of the tickets on today's date or longer?

  Yes

  No

  N/A

• Where dates are extending into the following month, do labels include the month?

  Yes

  No

  N/A

• Are products being correctly used, stored and rotated and damaged stock dealt with correctly?

  Yes

  No

  N/A

• Assess partners understanding of the signs of pest infestation and action that would be taken

  Yes

  No

  N/A

• Have the cook/holding/ display temperatures been recorded correctly since the last audit, are the products being cooked correctly in their batches?<br><br>Are probes being used correctly?

  Yes

  No

  N/A

• New world cafe- Are raw and RTE products segregated during storage and handling? Do partners understand why?

  Yes

  No

  N/A

• Are there good supplies of clean, preheated display dishes and trays? Is there a supply of customer utensils and packaging? (where applicable)

  Yes

  No

  N/A

• Is the temperature of each item microwaved checked and recorded?

  Yes

  No

  N/A

• Are the condiments being offered all date coded and rotated correctly?

  Yes

  No

  N/A

• Do partners wash hands after handling money but before handling food? Is alcohol gel in use when only one partner on duty when handling money?

  Yes

  No

  N/A

• Are the appropriate thermometers and probe ends available and are they maintained and in working order?

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the Cafe

  Yes

  No

  N/A

Cafe food temperature checks

• Cook temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

• Hold temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

• Display temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

• Microwave temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

PDR

• Are partners adhering to the hygiene standards required in the essential instructions on dress and appearance for branches and the essential instructions for open food handlers?

  Yes

  No

  N/A

• Is clothing being removed when partners go for their break, visit the shop floor to do the shopping etc? assess Partner understanding.

  Yes

  No

  N/A

• Is alcohol sanitiser present in the dining room? Cash handling dining rooms only

  Yes

  No

  N/A

• Are all current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Are cleaning bottles being changed daily and signed for on the cleaning record? Are there any non-permitted chemicals/ equipment in use?

  Yes

  No

  N/A

• Is low level cleaning satisfactory?

  Yes

  No

  N/A

• Is the correct colour coded equipment being used, properly sanitised and in good working order?

  Yes

  No

  N/A

• Are working surfaces free from debris and litter? Is the area free from broken or damaged equpment?

  Yes

  No

  N/A

• Is the general appearance of the PDR satisfactory?

  Yes

  No

  N/A

• Is all stock in the back chillers sealed/ re-sealed, date labelled and in date?

  Yes

  No

  N/A

• Is the correct waste being put in the correct bins, in the correct bags and located in the correct area?

  Yes

  No

  N/A

• Have manual temperature checks been recorded and actioned? Blocks in place where appropriate?

  Yes

  No

  N/A

• Is the cold chain maintained when products are moved from one area to another?

  Yes

  No

  N/A

• Is all open stock labelled with a use by/ best before date, are products that have been removed from bulk packs labelled up?

  Yes

  No

  N/A

• Assess partners understanding of the signs of pest infestation and action that would be taken

  Yes

  No

  N/A

• Are the condiments being offered all date coded and rotated correctly?

  Yes

  No

  N/A

• Are temperature probes being used correctly?

  Yes

  No

  N/A

• Are filled rolls and sandwiches correctly dated? Are split bulk packs labelled correctly?

  Yes

  No

  N/A

• Are vending machines clean?

  Yes

  No

  N/A

• Are raw and RTE products segregated during storage and handling? Do PArtners understand why?

  Yes

  No

  N/A

• Does the branch have a Samba vending machine which contains smoothies/ juice? If yes, are the temperatures being monitored and recorded on WAHS 391?

  Yes

  No

  N/A

• Are Waitrose own label products in use where available?

  Yes

  No

  N/A

• Is the appropriate probe available in the section?

  Yes

  No

  N/A

• Is the PDR allergen sign displayed? (Sign no. 1.214)

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the PDR

  Yes

  No

  N/A

PDR Temperature Checks

• Cook temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

• Hold temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

• Display temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

• Microwave temperature. Detail name and type of product and temp in deg.C

  Safe

  At Risk

  N/A

Fish

• Are Partners adhering to the hygiene standards required in the essential instructions on dress and appearance for branches and the essential instructions for open food handlers?

  Yes

  No

  N/A

• Assess partner understanding of the process of changing clothing when moving between counters

  Yes

  No

  N/A

• Is alcohol sanitiser available on the fish counter?

  Yes

  No

  N/A

• Are allergy notices prominently displayed?

  Yes

  No

  N/A

• Are the clean as you go routines being followed?

  Yes

  No

  N/A

• Are all current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Are cleaning bottles changed daily and signed for on the cleaning record? Are there any non-permitted chemicals/ equipment in use?

  Yes

  No

  N/A

• Is the correct colour coded equipment being used, properly sanitised and in good working order?

  Yes

  No

  N/A

• Are working surfaces free from debris and litter? Is the counter free from broken or damaged equipment?

  Yes

  No

  N/A

• Are glass panels intact?

  Yes

  No

  N/A

• Is the general appearance of the counter satisfactory?

  Yes

  No

  N/A

• Is all stock in the back chillers sealed/ re-sealed, date labelled and in date?

  Yes

  No

  N/A

• Is the correct waste being placed in the correct bins with correct bags and located in the correct area?

  Yes

  No

  N/A

• Are all units running at the correct temperatures?

  Yes

  No

  N/A

• Have manual temperature checks been recorded and actioned?

  Yes

  No

  N/A

• Is all chilled stock being placed in refrigeration within 30 minutes and is the cold chain maintained when products moved from one area to another?

  Yes

  No

  N/A

• Are the products in first class condition? Non- conformances relating to food safety only

  Yes

  No

  N/A

• Are the display dates on the back of the tickets on today's date or longer?

  Yes

  No

  N/A

• Where dates are extending into the following month, do labels include the month?

  Yes

  No

  N/A

• Are products being correctly stored, rotated and damaged stock dealt with correctly?

  Yes

  No

  N/A

• Are partners aware of the signs of pest infestation and the location of baits?

  Yes

  No

  N/A

• Is the correct garnish on counter and in use & no unpermitted display items in, on or around the counter?

  Yes

  No

  N/A

• Are raw and cooked fish segregated in storage & when on display?

  Yes

  No

  N/A

• Are MSC (Marine Stewardship Council) same species products being segregated from non-MSC products in storage with counter display ticket?

  Yes

  No

  N/A

• Is the counter layout correct eg placement of raw, smoked, breaded etc?

  Yes

  No

  N/A

• Are MSC same species products segregated from non MSC products on display?

  Yes

  No

  N/A

• Is a copy of the branch MSC site agreement available to be seen?

  Yes

  No

  N/A

• Are partners aware of the MSC procedures?

  Yes

  No

  N/A

• Are the correct disciplines being applied when handling ready to eat fish products?

  Yes

  No

  N/A

• Are shellfish health mark control slips being retained in date order for the specified period of 60 days?

  Yes

  No

  N/A

• Are MSC labels being retained for the period of 6 months?

  Yes

  No

  N/A

• Are all MSC products on display with a ticket with the MSC logo on?

  Yes

  No

  N/A

• Are MSC inspection reports being filed with the docs & certs folder?

  Yes

  No

  N/A

• Is low level cleaning satisfactory?

  Yes

  No

  N/A

• Is the height of the display satisfactory? Are load levels exceeded?

  Yes

  No

  N/A

• Is organisproduce clearly marked?

  Yes

  No

  N/A

• Are the appropriate thermometers and probe neds available and maintained in working order?

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the fish section.

  Yes

  No

  N/A

Meat Counter

• Have all beef and veal traceability records been accurately completed, checked for gaps and notes of action taken?

  Yes

  No

  N/A

• Are the beef labelling, and raw beef notices in place?

  Yes

  No

  N/A

• Are Partners adhering to the hygiene standards required in the essential instructions on dress and appearance for branches and the essential instructions for open food handlers?

  Yes

  No

  N/A

• Assess partner understanding of the process of changing clothing when moving between counters

  Yes

  No

  N/A

• Are all current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Are allergy notices prominently displayed?

  Yes

  No

  N/A

• Are the clean as you go routines being followed?

  Yes

  No

  N/A

• Are cleaning bottles changed dailyand signed for on the cleaning record? Are there any non-permitted chemicals/ equipment in use?

  Yes

  No

  N/A

• Is the correct colour coded equipment being used, properly sanitised and in good working order?

  Yes

  No

  N/A

• Are working surfaces free from debris and litter? Is the counter free from broken or damaged equipment?

  Yes

  No

  N/A

• Animal by products waste: <br><br>Is the correct waste being placed in the bin on the meat/fish counter and rotisserie prep room

  Yes

  No

  N/A

• Are glass panels intact?

  Yes

  No

  N/A

• Is the general appearance of the counter satisfactory?

  Yes

  No

  N/A

• Is all stock in the back chillers sealed/ re-sealed, date labelled and in date?

  Yes

  No

  N/A

• Is the correct waste being placed in the correct bins with correct bags and located in the correct area?

  Yes

  No

  N/A

• Are all units running at the correct temperatures?

  Yes

  No

  N/A

• Have manual temperature checks been recorded and actioned?

  Yes

  No

  N/A

• Is all chilled stock being placed in refrigeration within 30 minutes and is the cold chain maintained when products moved from one area to another?

  Yes

  No

  N/A

• Are the products in first class condition? Non- conformances relating to food safety only

  Yes

  No

  N/A

• Are the display dates on the back of the tickets on today's date or longer?

  Yes

  No

  N/A

• Where dates are extending into the following month, do labels include the month?

  Yes

  No

  N/A

• Are products being correctly stored, rotated and damaged stock dealt with correctly?

  Yes

  No

  N/A

• Are partners aware of the signs of pest infestation and the location of baits?

  Yes

  No

  N/A

• Are products segregated correctly on the counter? Bacon if present must be segregated

  Yes

  No

  N/A

• Is the correct garnish on counter and in use & no unpermitted display items in, on or around the counter?

  Yes

  No

  N/A

• Is the height of the display satisfactory? Are load levels exceeded?

  Yes

  No

  N/A

• Is organic produce clearly marked?

  Yes

  No

  N/A

• Are the appropriate thermometers and probe ends available and maintained in working order?

  Yes

  No

  N/A

• Please provide any observations to be reported for the meat counter

  Yes

  No

  N/A

FVH (including prep. room)

• Are the clean as you go routines being followed?

  Yes

  No

  N/A

• Are all current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Are all units running at the correct temperatures?

  Yes

  No

  N/A

• Have manual temperature checks been recorded and actioned?

  Yes

  No

  N/A

• Is all chilled stock being placed in refrigeration within 30 minutes and is the cold chain maintained when products moved from one area to another?

  Yes

  No

  N/A

• Are the products in first class condition? Non- conformances relating to food safety only

  Yes

  No

  N/A

• Are products being correctly stored, rotated and damaged stock dealt with correctly?

  Yes

  No

  N/A

• Are partners aware of the signs of pest infestation and the location of baits?

  Yes

  No

  N/A

• Is organic produce clearly marked?

  Yes

  No

  N/A

• Are the statutory requirements for the display of products stating the country of origin, quality and class being maintained?

  Yes

  No

  N/A

• Are the case end labels present in the IFCO trays?

  Yes

  No

  N/A

• How many checks out of the 10 carried out were incorrect?

  Yes

  No

  N/A

• If any tray end labels are not present - it is because of...

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the FVH section

  Yes

  No

  N/A

FVH Product Samples for Country of Origin X10

• Please detail: Name, Organic? Country on case label, Country on shelf edge ticket, product type/ log number for each sampled line

  Safe

  At Risk

  N/A

Warehouse

• Is there any evidence of partners visiting the refuse area in open food clothing?

  Yes

  No

  N/A

• Are clean as you go routines being followed? Are floors in the unloading bay, refuse area and warehouse free from bebris?

  Yes

  No

  N/A

• Are all current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Is the correct waste being placed in the correct bins with correct bags and located in the correct area?

  Yes

  No

  N/A

• Is all chilled stock being placed in refrigeration within 30 minutes and is the cold chain maintained when products moved from one area to another?

  Yes

  No

  N/A

• Are products being correctly stored, rotated and damaged stock dealt with correctly?

  Yes

  No

  N/A

• Are partners aware of the signs of pest infestation and the location of baits?

  Yes

  No

  N/A

• Is the cleaning rota up to date for chillers and freezers?

  Yes

  No

  N/A

• Are the correct unloading procedures being followed? Are trailer temperatures being recorded on the delivery document including the depot temperatures?

  Yes

  No

  N/A

• Are cold rooms/ Freezers running at the correct temperatures?

  Yes

  No

  N/A

• Is Ice Cream stored at the furthest point from the freezer door?

  Yes

  No

  N/A

• Are the plastic curtains present in the cold rooms/ freezers?

  Yes

  No

  N/A

• Is all stock raised off the floor?

  Yes

  No

  N/A

• Is waste being disposed of by the correct method and are liquids being disposed of down a foul drain?

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the Warehouse.

  Yes

  No

  N/A

WR Deliver

• Are egg timers being used for chilled and frozen picks? Assess partner understanding of the rules for time out of refrigeration

  Yes

  No

  N/A

• Are the clean as you go routines being followed?

  Yes

  No

  N/A

• Are the current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Is all chilled stock being placed into refrigeration within 30 mins and airflow unobstructed?

  Yes

  No

  N/A

• Is the cold chain maintained when chilled products are moved from one area to another?

  Yes

  No

  N/A

• Are partners aware of the signs of pest infestation and location of baits?

  Yes

  No

  N/A

• For van deliveries, is all stock being placed under refrigeration within 30 mins? Record Waitrose van number in notes

  Yes

  No

  N/A

• For van deliveries, is the cold chain maintained when products are moved from customer/ partner assembly to bulk storage/ van? Is the ariflow unobstructed and are separate storage compartments used correctly?

  Yes

  No

  N/A

• Are van delivery boxes clean in and outside?

  Yes

  No

  N/A

• Are the van temperature monitoring records up to date? Record the date, time and temperature in notes.

  Yes

  No

  N/A

• Please provide details of any observations to be reported for WR deliver.

  Yes

  No

  N/A

Shop Floor

• Are the clean as you go routines being followed?<br><br>

  Yes

  No

  N/A

• Are all units running at the correct temperatures?

  Yes

  No

  N/A

• Is clothing being changed and are hands washed when moving from raw counters to ready to eat or the shop floor? Are disposables in use where necessary?

  Yes

  No

  N/A

• Are simulant blocks in place for manually monitoring temperatures in chillers, display units vending and freezers?

  Yes

  No

  N/A

• Are current working documents available and being signed off correctly?

  Yes

  No

  N/A

• Are products being correctly stored, rotated and damaged stock dealt with correctly?

  Yes

  No

  N/A

• Are partners aware of the signs of infestation and the location of baits?

  Yes

  No

  N/A

• Are the customer toilets, if present, clean and tidy?

  Yes

  No

  N/A

• Are the correct layout disciplines in place in the promo units?

  Yes

  No

  N/A

• Are the appropriate thermometers and probe ends available and are they maintained in working order?

  Yes

  No

  N/A

• Are appropriate date control documents in use for fresh foods, dry goods, pre-packed cakes?

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the shop floor.

  Yes

  No

  N/A

Product Temperature Checks - Shop Floor Freezer

• Detail: Unit ID number, product, air temperature, product temperature, case temperature

  Safe

  At Risk

  N/A

Product Temperature Checks - Shop Floor Chiller

• Detail: Unit ID number, product, air temperature, product temperature, case temperature

  Safe

  At Risk

  N/A

Product Temperature Checks - Promo End

• Detail: Unit ID number, product, air temperature, product temperature, case temperature

  Yes

  No

  N/A

Changing Rooms

• Are the male and female change areas adopting the clean as you go routines?

  Yes

  No

  N/A

• Are the male and female changing areas ensuring that designated areas for protective clothing are being kept segregated from outdoor clothing

  Yes

  No

  N/A

• Are the male and female toilets clean and tidy and are the correct hand cleaner and towels available?

  Yes

  No

  N/A

• Are aprons removed before entering the toilet areas? Is the sign present on the door?

  Yes

  No

  N/A

• Please provide details of any observations to be reported for the changing rooms

  Yes

  No

  N/A

Training Records

• Training record Checks - non compliance reporting - please record level of any non-compliance to be reported and provide details.

  Yes

  No

  N/A

• Is the Intermediate Food Hygiene Certificate available for the BM?

  Yes

  No

  N/A

Training Record Checks

• Please record for each of a sample of: 7 partners, 2 managers, BM:<br>Name, Position<br>Completion dates of: Food hygiene level 2, food hygiene level 3, Fresh Food handling HACCP, Fresh Food Handling Managers

  Yes

  No

  N/A

Date Code Checks

• Date Code Checks non compliance reporting - please detail level of any non-compliance to be reported

  Safe

  At Risk

  N/A

Ambient Date Code Checks X4

• For each of 4 products, please detail the following:<br>Product name, Date on product, 'use by' or 'best before'?, is it out of code?

  Safe

  At Risk

  N/A

Fresh Product Code Checks X6

• For each of 6 products, please detail the following:<br>Product name, date on product, 'use by' or 'best before'?, is it out of code?

  Safe

  At Risk

  N/A

Urgent Communication Checks

• Have all urgent communication checks been checked hourly and passed to the appropriate personnel?

  Yes

  No

  N/A

Communication Checks

• For a sample of 5 urgent communications, please detail:<br>Communication reference number, time received, time acknowledged.<br>Non-conformance is over an hour between the 2 times.

  Yes

  No

  N/A