Title Page
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Conducted on
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Prepared by
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Location
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Day
Food Storage & Food Qaulity Inspection
Instructions
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RAISE AN ACTION & NOTE ANY PROBLEMS WITH EQUIPMENT
TEMPERATURE RECORDINGS
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Use a hand held thermometer/probe to take the temperatures and record in the box provided. Refer to guidance notes.
DELIVERY CHECK ON ARRIVAL
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Maximum legal temperature for chilled food is 8°C
Chilled 1
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Initials
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Initials
Chilled 2
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Initials
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Initials
Frozen 1
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Initials
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Initials
Frozen 2
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Initials
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Initials
DAILY TEMPERATURE CHECKS
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Target temperatures: Chilled <5°C / Frozen <-18°C
Morning Check
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Cabinet 1
Cabinet 2
Cabinet 3
Cabinet 4
Cabinet 5
Cabinet 6
Cabinet 7
Cabinet 8
Cabinet 9
Cabinet 10
Cabinet 11
Cabinet 12
Cabinet 13
Cabinet 14
Cabinet 15
Cabinet 16
Cabinet 17
Cabinet 18
Cabinet 19
Cabinet 20
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Checker to initial
Afternoon Check
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Cabinet 1
Cabinet 2
Cabinet 3
Cabinet 4
Cabinet 5
Cabinet 6
Cabinet 7
Cabinet 8
Cabinet 9
Cabinet 10
Cabinet 11
Cabinet 12
Cabinet 13
Cabinet 14
Cabinet 15
Cabinet 16
Cabinet 17
Cabinet 18
Cabinet 19
Cabinet 20
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Checker to initial
Evening Check
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Cabinet 1
Cabinet 2
Cabinet 3
Cabinet 4
Cabinet 5
Cabinet 6
Cabinet 7
Cabinet 8
Cabinet 9
Cabinet 10
Cabinet 11
Cabinet 12
Cabinet 13
Cabinet 14
Cabinet 15
Cabinet 16
Cabinet 17
Cabinet 18
Cabinet 19
Cabinet 20
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Checker to initial
SERVE OVER / FOOD TO GO
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If a fridge or freezer breakdown occurs, click the PDF file below for guidance
Morning Check
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Chilled Storage
Chilled Display
Freezer
Storage Fridge
Hot Display 1
Hot Display 2
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Checker to initial
Afternoon Check
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Chilled Storage
Chilled Display
Freezer
Storage Fridge
Hot Display 1
Hot Display 2
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Checker to initial
Evening Check
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Chilled Storage
Chilled Display
Freezer
Storage Fridge
Hot Display 1
Hot Display 2
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Checker to initial
DAILY DATE CODE CHECKS
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Reduced To Clear removed
Food Items
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Pies & Sausages
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Time Checked
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Initials
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Cooked/Raw Meat
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Time Checked
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Initials
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Butter/Marg/Fats
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Time Checked
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Initials
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Cheese/Yoghurts
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Time Checked
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Initials
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Milk/Cream
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Time Checked
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Initials
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Ready Meals
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Time Checked
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Initials
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Fruit Juices & Deserts
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Time Checked
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Initials
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Produce
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Time Checked
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Initials
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Sandwiches/Snacks
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Time Checked
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Initials
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Bread & Morning Goods
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Time Checked
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Initials
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Cakes
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Time Checked
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Initials
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Eggs
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Time Checked
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Initials
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Flowers
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Time Checked
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Initials
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Open Food Counter
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Time Checked
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Initials
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Chilled Back-Up
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Time Checked
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Initials
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Produce Back-Up
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Time Checked
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Initials
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Cakes/Eggs Back-Up
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Time Checked
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Initials
Reduced To Clear removed
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Note: Print Customer Complaint Notification Form on WEBSPAR and follow guidelines where products are to be retured to the Distribution Centre
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OTHER INFORMATION, eg CUSTOMER COMPLAINTS/SUPPLIER CONCERNS:
DETAILS OF ANY VISITORS (ENFORCEMENT OFFICERS, CONTRACTORS etc)
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Name
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Time of arrival
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Time of departure
Cleaning
CLEANING - DAILY
STAFF ROOM
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Work Surfaces
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Sink
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Floor
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Bin
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Initials
TOILET(S)
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Door Handle
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Sink
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Floor
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Initials
WAREHOUSE
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Cleaner's Sink
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Back-up Door Handles
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Floor
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Bins
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Initials
SALES AREA
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Checkout & Scales
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Floor
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Bins
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Coffee/Drinks Machine
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Dairy Cabinet
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Fruit & Veg Display
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Temperature Probe
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Hot Food Cabinet
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Initials
FOOD PRODUCTION AREA
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Work Surfaces
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Contact Points
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Handwash Sink
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Utensil Sink
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Floor
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Initials
CLEANING - DAILY (OTHER)
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EQUIPMENT
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List Store Specific…
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Initials
FOOD PRODUCTION EQUIPMENT
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List Store Specific…
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Initials
Legal Checks Daily
The Customer Experience & The Checkout Area
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Staff have clean uniform
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Signature
Store Standards
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All fire exits and extinguishers are unblocked and fire exits unlocked, inside and out, and are clearly signed.
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Signature
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All internal/external lights working correctly
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Signature
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The store/check-out area is free from slipping and tripping hazards.
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Signature
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Wet floor signs and barrier mats are in place (as necessary)
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Signature
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The store has hot running water with handsoap and paper towels or hand drier.
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Signature
Product Standards
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All loose fresh product is clearly labelled with an accurate price, ingredients, country of origin, class and date (as necessary).
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Signature
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A division is maintained between cooked and uncooked products with separate utensils in use for each. Protective overalls, gloves, hat and hairnets used as necessary and are clean and fit for purpose.<br>
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Signature
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Allergen information correct and up-to-date in food production area (where applicable).
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Signature
Calibration
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Weighing scales for loose products require daily calibration using test weights and this should be recorded daily (where applicable).
Other
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Observations/Misc.
Sign-off
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Retailer/ Manager
