Food Safety Store Coaching Visit Record

Information

Document No.
Audit Title
Store Number and Name
Conducted on
Prepared by
Store Manager

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Are cleaning standards in the department satisfactory (including preparation areas and display cases)?
Are only approved cleaning chemicals being used in departments?
Is the Jasol application chart available in all departments?

Date Coding – Food Standards Code: Section 1.2

Is the current National Acceptance Chart displayed at the receiving area?

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Are fixtures and fitting in line with Food Safety Standards (impervious smooth surfaces that are able to be cleaned easily)?
Has all faulty equipment been logged with maintenance?

Documentation – Food Standards Code: Section 3.2.1

Does the store have a Food Safety Supervisor? (VIC,NSW,QLD only)
Have all required team members completed their Living Food Safety online course?
Have the Clean As You Go tasks been completed and recorded in the Department Planner?
Is the Business Information in the Food Safety Plan completed?
Is the current Food Safety Plan available?
Is the Safe and Legal section completed in Department Planners?

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Are doors and air curtains at door way entries kept closed to prevent pests?
If pest activity is sighted, has the pest issue been logged with CID (Rodent activity)?
Is food stored on the floor?
Is the back stock room and preparations rooms kept clean?
Is the Pest Folder available in store?
Is the waste room clean to discourage pests?

Temperature Management – Food Standards Code: Clause 22-23

Is all temperature equipment calibrated with adjustment label applied?
Is the Stockroom Planner temperature calibration completed and correct for the last 2 periods?

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Are Cleaning Guides available in all fresh departments and are TM’s aware of their purpose?
Are cleaning standards in the department satisfactory (including preparation areas and display cases)?
Are colour coded cleaning kits in specific departments?
Are hand wash basins spotlessly clean?
Are only approved cleaning chemicals being used in departments?
Is the Jasol application chart available in all departments?

Date Coding – Food Standards Code: Section 1.2

Are ‘process by’ and ‘use me first’ stickers being used on opened/stored/displayed products?
Are all stored products within the NAC guidelines?
Are products on display within use by/best before dates?
Is the current National Acceptance Chart displayed at the receiving area?

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Are double bowl sinks available in departments?
Are fixtures and fitting in line with Food Safety Standards (impervious smooth surfaces that are able to be cleaned easily)?
Are walls, ceilings and floors in cool room/freezers and preparation rooms free of cracks?
Has all faulty equipment been logged with maintenance?
Is there only approved equipment in the departments?
Is warm water available for cleaning equipment, wall and floor surfaces and dishes?

Documentation – Food Standards Code: Section 3.2.1

Have all required team members completed their Living Food Safety online course?
Have the Clean As You Go tasks been completed and recorded in the Department Planner?
Is the Safe and Legal section completed in Department Planners?

Food Handling & Hygiene – Food Standards Code: Section 3.2.2 clause 13-18 and Section 3.2.2 clause 5-12

Are hand wash facilities available and unobstructed with warm water, hand wash soap and paper towel?
Are only business approved (SOS) gloves used for food handling?
Are separate utensils/gloves being used for serving/handling raw and cooked products?
Are the Jewellery Policy and PPE Policy being followed?
Is the department free from personal belonging i.e. phones, keys, wallets ECT?

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Are doors and air curtains at door way entries kept closed to prevent pests?
If pest activity is sighted, has the pest issue been logged with CID (Rodent activity)?
Is food stored on the floor?
Is the back stock room and preparations rooms kept clean?

Temperature Management – Food Standards Code: Clause 22-23

Are display cases in good condition with door seals and sliding doors sealing correctly?
Are records completed any non-remote monitored refrigeration units?
Is all temperature equipment calibrated with adjustment label applied?
Is there evidence of product left out of temperature for longer than 20 mins?

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Are Cleaning Guides available in all fresh departments and are TM’s aware of their purpose?
Are cleaning standards in the department satisfactory (including preparation areas and display cases)?
Are colour coded cleaning kits in specific departments?
Are hand wash basins spotlessly clean?
Are only approved cleaning chemicals being used in departments?
Is the Jasol application chart available in all departments?

Date Coding – Food Standards Code: Section 1.2

Are ‘process by’ and ‘use me first’ stickers being used on opened/stored/displayed products?
Are all stored products within the NAC guidelines?
Are products on display within use by/best before dates?
Is the current National Acceptance Chart displayed at the receiving area?
Is the sell by grid process utilised correctly across Deli display products?

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Are double bowl sinks available in departments?
Are fixtures and fitting in line with Food Safety Standards (impervious smooth surfaces that are able to be cleaned easily)?
Are walls, ceilings and floors in cool room/freezers and preparation rooms free of cracks?
Has all faulty equipment been logged with maintenance?
Is there only approved equipment in the departments?
Is warm water available for cleaning equipment, wall and floor surfaces and dishes?

Documentation – Food Standards Code: Section 3.2.1

Have all required team members completed their Living Food Safety online course?
Have the Clean As You Go tasks been completed and recorded in the Department Planner?
Is the Safe and Legal section completed in Department Planners?

Food Handling & Hygiene – Food Standards Code: Section 3.2.2 clause 13-18 and Section 3.2.2 clause 5-12

Are hand wash facilities available and unobstructed with warm water, hand wash soap and paper towel?
Are only business approved (SOS) gloves used for food handling?
Are raw and cooked products kept separate in the deli cool room and display case?
Are separate utensils/gloves being used for serving/handling raw and cooked products?
Are the Jewellery Policy and PPE Policy being followed?
Is the department free from personal belonging i.e. phones, keys, wallets ECT?

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Are doors and air curtains at door way entries kept closed to prevent pests?
If pest activity is sighted, has the pest issue been logged with CID (Rodent activity)?
Is food stored on the floor?
Is the back stock room and preparations rooms kept clean?

Temperature Management – Food Standards Code: Clause 22-23

Are display cases in good condition with door seals and sliding doors sealing correctly?
Are records completed any non-remote monitored refrigeration units?
Is all temperature equipment calibrated with adjustment label applied?
Is the Deli Hot Products Book and Shredded Chicken/Roast Beef book completed and correct for the last 14 days?
Is there evidence of product left out of temperature for longer than 20 mins?

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Are cleaning standards in the department satisfactory (including preparation areas and display cases)?
Are only approved cleaning chemicals being used in departments?

Date Coding – Food Standards Code: Section 1.2

Are all stored products within the NAC guidelines?
Are products on display within use by/best before dates?
Is the current National Acceptance Chart displayed at the receiving area?

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Are fixtures and fitting in line with Food Safety Standards (impervious smooth surfaces that are able to be cleaned easily)?
Are walls, ceilings and floors in cool room/freezers and preparation rooms free of cracks?
Has all faulty equipment been logged with maintenance?
Is there only approved equipment in the departments?

Documentation – Food Standards Code: Section 3.2.1

Have all required team members completed their Living Food Safety online course?
Have the Clean As You Go tasks been completed and recorded in the Department Planner?
Is the Safe and Legal section completed in Department Planners?

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Are doors and air curtains at door way entries kept closed to prevent pests?
If pest activity is sighted, has the pest issue been logged with CID (Rodent activity)?
Is food stored on the floor?
Is the back stock room and preparations rooms kept clean?

Temperature Management – Food Standards Code: Clause 22-23

Are display cases in good condition with door seals and sliding doors sealing correctly?
Are records completed any non-remote monitored refrigeration units?
Is all temperature equipment calibrated with adjustment label applied?
Is there evidence of product left out of temperature for longer than 20 mins?

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Are Cleaning Guides available in all fresh departments and are TM’s aware of their purpose?
Are cleaning standards in the department satisfactory (including preparation areas and display cases)?
Are colour coded cleaning kits in specific departments?
Are hand wash basins spotlessly clean?
Are only approved cleaning chemicals being used in departments?
Is the Jasol application chart available in all departments?

Date Coding – Food Standards Code: Section 1.2

Are all stored products within the NAC guidelines?
Are products on display within use by/best before dates?
Is the current National Acceptance Chart displayed at the receiving area?

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Are double bowl sinks available in departments?
Are fixtures and fitting in line with Food Safety Standards (impervious smooth surfaces that are able to be cleaned easily)?
Are walls, ceilings and floors in cool room/freezers and preparation rooms free of cracks?
Has all faulty equipment been logged with maintenance?
Is there only approved equipment in the departments?
Is warm water available for cleaning equipment, wall and floor surfaces and dishes?

Documentation – Food Standards Code: Section 3.2.1

Have all required team members completed their Living Food Safety online course?
Have the Clean As You Go tasks been completed and recorded in the Department Planner?
Is the Safe and Legal section completed in Department Planners?

Food Handling & Hygiene – Food Standards Code: Section 3.2.2 clause 13-18 and Section 3.2.2 clause 5-12

Are hand wash facilities available and unobstructed with warm water, hand wash soap and paper towel?
Are only business approved (SOS) gloves used for food handling?
Are the Jewellery Policy and PPE Policy being followed?
Is the department free from personal belonging i.e. phones, keys, wallets ECT?

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Are doors and air curtains at door way entries kept closed to prevent pests?
If pest activity is sighted, has the pest issue been logged with CID (Rodent activity)?
Is food stored on the floor?
Is the back stock room and preparations rooms kept clean?

Temperature Management – Food Standards Code: Clause 22-23

Are display cases in good condition with door seals and sliding doors sealing correctly?
Are records completed any non-remote monitored refrigeration units?
Is all temperature equipment calibrated with adjustment label applied?
Is there evidence of product left out of temperature for longer than 20 mins?

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Are cleaning standards in the department satisfactory (including preparation areas and display cases)?
Are only approved cleaning chemicals being used in departments?

Date Coding – Food Standards Code: Section 1.2

Are products on display within use by/best before dates?
Is the current National Acceptance Chart displayed at the receiving area?

Documentation – Food Standards Code: Section 3.2.1

Have all required team members completed their Living Food Safety online course?
Have the Clean As You Go tasks been completed and recorded in the Department Planner?
Is the Safe and Legal section completed in Department Planners?

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Are doors and air curtains at door way entries kept closed to prevent pests?
If pest activity is sighted, has the pest issue been logged with CID (Rodent activity)?
Is food stored on the floor?
Is the back stock room and preparations rooms kept clean?

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Are Cleaning Guides available in all fresh departments and are TM’s aware of their purpose?
Are cleaning standards in the department satisfactory (including preparation areas and display cases)?
Are colour coded cleaning kits in specific departments?
Are hand wash basins spotlessly clean?
Are only approved cleaning chemicals being used in departments?
Is the Jasol application chart available in all departments?

Date Coding – Food Standards Code: Section 1.2

Are ‘process by’ and ‘use me first’ stickers being used on opened/stored/displayed products?
Are all stored products within the NAC guidelines?
Are products on display within use by/best before dates?
Is the current National Acceptance Chart displayed at the receiving area?

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Are double bowl sinks available in departments?
Are fixtures and fitting in line with Food Safety Standards (impervious smooth surfaces that are able to be cleaned easily)?
Are walls, ceilings and floors in cool room/freezers and preparation rooms free of cracks?
Has all faulty equipment been logged with maintenance?
Is there only approved equipment in the departments?
Is warm water available for cleaning equipment, wall and floor surfaces and dishes?

Documentation – Food Standards Code: Section 3.2.1

Have all required team members completed their Living Food Safety online course?
Have the Clean As You Go tasks been completed and recorded in the Department Planner?
Is the Safe and Legal section completed in Department Planners?

Food Handling & Hygiene – Food Standards Code: Section 3.2.2 clause 13-18 and Section 3.2.2 clause 5-12

Are hand wash facilities available and unobstructed with warm water, hand wash soap and paper towel?
Are only business approved (SOS) gloves used for food handling?
Are the Jewellery Policy and PPE Policy being followed?
Is the department free from personal belonging i.e. phones, keys, wallets ECT?

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Are doors and air curtains at door way entries kept closed to prevent pests?
If pest activity is sighted, has the pest issue been logged with CID (Rodent activity)?
Is food stored on the floor?
Is the back stock room and preparations rooms kept clean?

Temperature Management – Food Standards Code: Clause 22-23

Are display cases in good condition with door seals and sliding doors sealing correctly?
Are records completed any non-remote monitored refrigeration units?
Is all temperature equipment calibrated with adjustment label applied?
Is there evidence of product left out of temperature for longer than 20 mins?

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Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Date Coding – Food Standards Code: Section 1.2

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Documentation – Food Standards Code: Section 3.2.1

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Temperature Management – Food Standards Code: Clause 22-23

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Date Coding – Food Standards Code: Section 1.2

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Documentation – Food Standards Code: Section 3.2.1

Food Handling & Hygiene – Food Standards Code: Section 3.2.2 clause 13-18 and Section 3.2.2 clause 5-12

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Temperature Management – Food Standards Code: Clause 22-23

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Date Coding – Food Standards Code: Section 1.2

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Documentation – Food Standards Code: Section 3.2.1

Food Handling & Hygiene – Food Standards Code: Section 3.2.2 clause 13-18 and Section 3.2.2 clause 5-12

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Temperature Management – Food Standards Code: Clause 22-23

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Date Coding – Food Standards Code: Section 1.2

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Documentation – Food Standards Code: Section 3.2.1

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Temperature Management – Food Standards Code: Clause 22-23

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Date Coding – Food Standards Code: Section 1.2

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Documentation – Food Standards Code: Section 3.2.1

Food Handling & Hygiene – Food Standards Code: Section 3.2.2 clause 13-18 and Section 3.2.2 clause 5-12

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Temperature Management – Food Standards Code: Clause 22-23

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Date Coding – Food Standards Code: Section 1.2

Documentation – Food Standards Code: Section 3.2.1

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Cleaning Standards – Food Standards Code: Section 3.2.2 clause 19-20

Date Coding – Food Standards Code: Section 1.2

Design & Construction – Food Standards Code: Section 3.2.3. Australian Standards 4674

Documentation – Food Standards Code: Section 3.2.1

Food Handling & Hygiene – Food Standards Code: Section 3.2.2 clause 13-18 and Section 3.2.2 clause 5-12

Pest Management – Food Standards Code: Section 3.2.2 clause I24

Temperature Management – Food Standards Code: Clause 22-23

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