Information

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

PRODUCT/PRODUCT HANDLING: RTE DELI AREA

  • 1. Is any visibly adulterated product present in the area (e.g., filthy, putrid, decomposed, slimy, rancid, off-condition)?

  • 2. Are RTE meat or poultry products refrigerated promptly after use?

  • 3. Is RTE product prepared, held, or stored near or adjacent to raw product in the deli case and elsewhere in the deli area?

  • 4. Is the RTE product date-marked when opened?

  • 5. Is there any RTE product in the deli case that is outside of the date-marked period?

  • 6. Are the deli cases and other refrigerated units maintained at or below 41°F (5°C)?

  • 7. Is opened RTE product covered, wrapped, or otherwise protected to prevent cross-contamination when not in use in the deli case and elsewhere in the deli area?

  • 8. Is RTE product stored in the deli case properly identified and labeled?

  • 9. Do you use deli products formulated with antimicrobial agents?

  • 10. Are RTE product contact surfaces cleaned and sanitized prior to using the surface for another product to avoid cross-contamination of products?

  • 11. If you prepare deli salads, are there controls in place to ensure that grinders, dicers, or other equipment are maintained in sanitary condition?

CLEANING/SANITIZING: RTE DELI AREA

  • 12. Are insanitary conditions (e.g., flies, rodent droppings, mold, or dirty surfaces) present in areas where meat and poultry products are prepared, packed, or held?

  • 13. Do you use sanitizers at the proper concentration?

  • 14. Do you clean and sanitize the RTE equipment (including slicers) at least every 4 hours?

  • 15. Do you disassemble RTE equipment (including slicers) during cleaning and sanitizing?

  • 16. Do you scrub surfaces during cleaning to prevent biofilms?

  • 17. Do you soak or rinse cleaning cloths in sanitizer between uses?

  • 18. Are sanitizer types (e.g., quaternary ammonium, chlorine-based, or iodophores) rotated periodically?

  • 19. Do you clean the RTE area with a high pressure hose (e.g., with enough pressure to cause splashing)?

  • 20. Are there separate sinks for hand washing and other uses?

  • 21. Do you have material (e.g., pallets, milk cartons, cardboard boxes, or push carts) in the deli area that makes cleaning difficult?

FACILITY: RTE DELI AREA

  • 22. Are there facility conditions (e.g., condensation dripping on exposed product, construction dust on product, or broken equipment) that could cause the product to become adulterated?

  • 23. Is there condensation on overhead structures or over the RTE product?

  • 24. Is there standing water on surfaces, including the floor?

  • 25. Are product contact surfaces in good condition (e.g., nonporous surfaces, free from cracks, pits, and rough welds)?

  • 26. Are slicers and mixers in good condition (e.g., free of cracks, broken, missing or unattached parts; seals and gaskets not worn, degraded, or missing)?

  • 27. Are the walls, floors, and ceilings sanitary and in good repair?

EMPLOYEE PRACTICES: RTE DELI AREA

  • 28. Are visibly ill employees working in food preparation areas where product could become contaminated (e.g., by coughing or sneezing)?

  • 29. Do employees work without washing hands prior to handling exposed RTE product?

  • 30. Do employees wear disposable gloves when handling exposed RTE product that will not be cooked?

  • 31. If employees wear gloves, do they changed them as necessary to avoid cross-contamination of RTE product?

  • 32. Do employees change outer clothing (e.g., frocks, aprons, or smocks) as often as necessary to avoid contamination of RTE product?

  • 33. Is foot traffic limited to necessary employees in areas where RTE product is handled?

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