Zone 3 Food Safety Audit draft

• Document No.

• Food Safety Audit Zone 3 draft

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Product Recall

• Are product recall/withdrawal procedures being followed?

  yes

  no

• Are there any outstanding recalls/withdrawals?

  yes

  no

• Is recall area segregated and tidy?

  yes

  no

Temperature Management

• In all fresh departments have them demonstrate how they take a temperature (must be of the product, not the shelf or air temperature, or from dial)
  
  Ask what the team member does if the temperature is not to specification.

• Deli

• Seafood

• Meat

• Produce

• Perishables

• Bakery

Pest Control

• Check the pest control book. Have any issues been raised by routine Pest Controls Contractors and have they been addressed?

  Yes

  No

  N/A

• Have any pest sightings been appropriately by rentokil?

  Yes

  No

  N/A

Staff Training

• Has 5 Steps training been completed on Success Factors for the last 6 people?

  1

  2

  3

  4

  5

Inwards Goods

• Does the thermometer have a current calibration sticker with "add" or "sub" written on it?

  yes

  no

• Do the team know how to apply the add or sub instruction?

  yes

  no

• Are goods receipted into store as per required guidelines?

  yes

  no

• Is the area clean and free from debris?

  yes

  no

• No build up around the compactor and cardboard crusher?

  yes

  no

• Is the area around the external bins clean and free from build up?

  yes

  no

Deli

• From a customers perspective dues the serve over case and display shelving look clean and appealing?

  yes

  no

• Does the thermometer have a current calibration sticker with "add" or "sub" written on it?

  yes

  no

• Do the team know how to apply the add or sub instruction?

  yes

  no

• Are the products in the hot case at or above 65 degrees? Take a temperature at a number of different products?

  yes

  no

• Are any products overdue from being removed from hot case?

  yes

  no

• Take some random temperatures in hot case and check temp book.<br><br>Do your temps match those recorded?

  yes

  no

• Is corrective action recorded for any non compliant temperatures in the record book?

  Yes

  No

  N/A

• Are products in the serve over and retail chillers below 4 degrees? Take a temperature at a number of different places.<br><br>Check the temperature book.<br><br>Do your temps match those recorded

  yes

  no

• Is corrective action recorded for any non compliant temperatures in the record book?

  Yes

  No

  N/A

• Are there signs of condensation in the serve over? If so do the team know what to do to control this?

  Yes

  No

  N/A

• Are any spoons left in salads inside the serve over?

  yes

  no

• Have any items from the serve over been pre-packed, and available for sale in the self serve case without ingredients labelling?

  Yes

  No

  N/A

• Do "day dots" in the serve over align with that in the shelf life and slicing books ( verify number of days on display are appropriate/time and date on dot appropriate)?<br>Challenge this by doing a random check in the case.

  yes

  no

• Is the two bucket system in place for spoons and tongs? Salad utensils are used once then placed in "dirty bucket" containing detergent solution / "clean bucket" stores clean, dry utensils (no water or cleaning solution). Sliced meat tongs can stay in the case so long as the handle does not touch the food.

  yes

  no

• Have the record books been signed off by manager on a weekly basis?

  yes

  no

• Is jewellery policy being adhered to?

  yes

  no

• Deli rear chiller, is the product off the floor?

  yes

  no

• Are all products labelled, particularly if transferred from suppliers packaging?

  yes

  no

• Are any items exposed to the air?

  yes

  no

• Does the cleaning standard of department match the signed off records?

  yes

  no

• Is the service case completely cleaned 3 times per week?

  yes

  no