Fresh Produce Full Audit FY15

Information

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

People Safety

294 - H - Are correct work practices in place throughout the store (based on the SWP training)
295 - H - Are clean mats in place in front of grape, lettuce & cherry displays (Flat displays have mats placed on all sides, angled displays have mats placed at the front as a minimum)
296 - H - Is a slash proof glove worn when cutting, and two slash proof gloves available & worn when cleaning knives. (Ask for a demonstration if necessary)
297 - H - Is the fresh produce department clear of any slip or trip hazards

Product Safety Cleaning

298 - H - Is the area spotlessly clean - PREP AREA - UTENSILS
299 - H - Is the area spotlessly clean - CUTTING BOARDS
300 - H - Is the area spotlessly clean - ICE MACHINE (INCLUDING ICE CARTS WHERE APPLICABLE)
301 - H - Is only green colour coded cleaning equipment available, stored & in use in the department
302 - M - Is the area spotlessly clean - FRUIT/NUT DISPENSERS/SCOOPS (INCLUDING SCOOP & WEIGH)
303 - M - Is the Coolroom area spotlessly clean (including Door Seals, Floor, Drain, Racking)
304 - M - Is the area spotlessly clean - MAGNETIC KNIFE HOLDER/S / INSERTS
305 - M - Is the area spotlessly clean - WRAPPING MACHINE
306 - M - Is the area spotlessly clean - DRAINS
307 - M - Is the area spotlessly clean - SELLING AREA - UTENSILS
308 - L - Is the area spotlessly clean - CUSTOMER SCALES (INCLUDING UNDER SCALE PLATE)

Product Safety Controls

309 - C - Are only non-Latex gloves used in food preparation
310 - C - Is stock on display within the Use By dates - SELLING AREA
311 - C - Is stock within the Use By dates - COOLROOM / PREP ROOM
312 - H - Are team members washing hands as required. Are team members aware when they required to wash their hands while working in the department
313 - H - Do all hand basins in the department have the required standards in place
314 - H - Are all team members in the department wearing appropriate PPE as per the Policy
315 - H - Are all team members in the department following the Jewellery Policy
316 - H - Is the Raw & Salad bar maintained as per the temperature monitor book
317 - H - Is corrective action notated for any temps found outside the safe range
318 - H - Are Value Added products (inc pre-packed mushrooms) processed during preparation/filling within stipulated timelines (not left outside of refrigeration for 20 minutes or more)
319 - H - Are food preparation benches/surfaces clear of boxes (wrapping & tickets/stationary/stock) - excluding where paper is placed down
320 - H - Are all boxes of product and Wrappings & Tickets stored off the floor
321 - H - Is cut fruit on ambient or non-refrigerated ice bunk display labelled and within a 4 hour shelf life
322 - H - Are dirty cleaning cloths disposed of when unattended
323 - H - Have all equipment maintenance issues been identified and logged for repair or equipment removed from use
324 - H - Are only approved equipment items being used in the department(eg No Metal Scourers, Wooden, Glass, Ceramic items)
325 - H - Are temperature records completed accurately, with no evidence of falsification
326 - H - Are Raw & Salad Bar utensils available for each product on display
327 - H - Are sleeve protectors worn when wearing longer than 3/4 length sleeves and changed/removed as per the apron/coat policy (cutting product/salad bar only). Applicable when Cutting & Wrapping.
328 - H - Ask the Department Manager/Team Member in charge what processes are in place to maintain the effective supervision of nut hoppers (scoop & weigh)
329 - H - Has the Safe and Legal section of the Fresh Produce Department Planner has been allocated, ticked to indicate completion been completed and signed by the Department Managers signature (including any next steps)? (Check previous 2 weeks)
330 - H - Are all Clean As You Go tasks allocated and ticked to indicate completion in the Fresh Produce Department Planner? (Check previous 14 days). If allocated and signed, is it equipment clean?
331 - M - If pest activity sighted, have pest issues been logged with pest Contractor
332 - M - Is the department free of any non food production related personal items - NO PERSONAL BELONGINGS (KEYS, BOOKS, WALLETS ETC)
333 - M - Can team members identify the location of the ring bound flipchart cleaning guide within the department and what is the guide used for

Regulatory

334 - H - Do the 20 randomly tested (scanned/merch trend) items scan correctly when compared to the shelf ticket
335 - H - Check country of origin on individual stickers/labels/spill over boxes attached to fruit or vegetables match the country of origin on the shelf edge label
336 - H - Are there any Country/State of origin spikes / ticketing with Australian logo / Helping Australia Grow ticketing displayed on stock not from Australia
337 - M - Is any Consumer information obstructed by store applied labels or tickets eg Weight, Ingredients, date coding or CoO.

Total Loss

338 - H - Is stock on display within the Best Before dates - SELLING AREA
339 - H - Is stock within the Best Before dates - COOLROOM / PREP ROOM

Total Loss

340 - H - Is Stock Listed on the Markdown Monitor Report "Items to be Cleared Today' report had a minimum of 2 Markdowns Taken (20 / 40%) applied. Review 5 Items after 3pm
341 - M - Is the Fresh Produce WIBIT Trolley in Use with Items not Passing the WIBIT Check correctly Bagged and Tagged