Information
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Document No.
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Audit Title
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Store Number and Name
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Conducted on
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Prepared by
Product Safety Cleaning
Coolroom
Cleaning
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88 - M - Is the area spotlessly clean - DOOR SEALS
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91 - M - Is the area spotlessly clean - FLOOR
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92 - M - Is the area spotlessly clean - DRAIN
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93 - M - Is the area spotlessly clean - RACKING
Display Area
Cleaning
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81 - L - Is the area spotlessly clean - DISPLAY CASE
Prep Area
Cleaning
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100 - M - Is the area spotlessly clean - MESH GLOVES
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101 - M - Is the area spotlessly clean - TROLLEYS / METAL TRAYS (IF DIRECT FOOD CONTACT SURFACE)
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102 - L - Is the area spotlessly clean - SCRAPERS
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104 - L - Is the area spotlessly clean - CONVEYOR BELTS/ROLLERS
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106 - L - Is the area spotlessly clean - ENTRY DOOR/HANDLES
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107 - M - Is the area spotlessly clean - FLOOR
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108 - M - Is the area spotlessly clean - HAND BASINS
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110 - L - Is the area spotlessly clean - ANTI FATIGUE MATS
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112 - H - Is the area spotlessly clean - MINCER
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115 - M - Is the area spotlessly clean - KNIFE POUCHES
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116 - L - Is the area spotlessly clean - MANUAL WRAPPING MACHINE/SCALES
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117 - M - Is the area spotlessly clean - SINKS
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121 - M - Is the area spotlessly clean - TRIM & STORAGE TUBS
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123 - L - Is the area spotlessly clean - AUTO WRAPPING MACHINE
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128 - M - Is the area spotlessly clean - BLOOM BOX - DOOR SEALS
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129 - M - Is the area spotlessly clean - BLOOM BOX - DOORS
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130 - M - Is the area spotlessly clean - BLOOM BOX - INTERIOR
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133 - M - Is the area spotlessly clean - DRAINS
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839 - H - Is only white colour coded cleaning equipment stored & in use in the department
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94 - H - Is the area spotlessly clean - BANDSAW INCLUDING SLIDE TABLE
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95 - M - Is the area spotlessly clean - BENCHES (INCLUDING TRAY RACKS)
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96 - H - Is the area spotlessly clean - CUTTING BOARDS
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98 - M - Is the area spotlessly clean - KNIVES
Product Safety Controls
All areas
Cleaning
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216 - H - Have any food safety related Maintenance issues identified been logged for repair or equipment removed
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221 - H - If pest activity sighted, have pest issues been logged with pest Contractor
Food Hygiene
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240 - H - Is only approved equipment items used - NO METAL SCOURERS
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242 - H - Is only approved equipment items used - NO GLASS
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270 - H - Are team members washing hands when entering the department
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271 - H - Are team members washing hands after touching - rubbish
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272 - H - Are team members washing hands after cleaning equipment
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273 - H - Are team members washing hands after coughing / sneezing / using tissues
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306 - H - Are aprons removed when going on a break / to the toilet / visibly dirty / leaving the building. Hat/hairnet removed when visibly dirty / leaving the building
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307 - H - Are aprons/hats worn
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334 - H - Is only approved jewellery worn - NO UNAUTHORISED EARRINGS (EXCLUDING RETAIL READY)
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335 - H - Is only approved jewellery worn - NECK CHAINS NOT VISIBLE (EXCLUDING RETAIL READY)
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336 - H - Is only approved jewellery worn - NO RINGS OTHER THAN A PLAIN BAND (EXCLUDING RETAIL READY)
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337 - H - Is only approved jewellery worn - NO BRACELETS (EXCLUDING RETAIL READY)
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338 - H - Is only approved jewellery worn - NO WATCHES (EXCLUDING RETAIL READY)
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339 - H - Is only approved jewellery worn - NO FACIAL/NECK PIERCING (EXCLUDING RETAIL READY)
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340 - H - Is only approved jewellery worn - NO TONGUE PIERCING (EXCLUDING RETAIL READY)
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341 - H - Are only approved personal items worn - NO UNCONTAINED HAIRCLIPS/PINS/BEADS (EXCLUDING RETAIL READY)
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342 - H - Are only approved personal items worn - NO FALSE NAILS / EYE LASHES (EXCLUDING RETAIL READY)
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343 - H - Are only approved personal items worn - NO NAIL POLISH (EXCLUDING RETAIL READY)
Prep Area
Food Hygiene
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226 - M - Is the department free of any non food production related personal items stored in department - NO PERSONAL BELONGINGS (KEYS, BOOKS, WALLETS ETC)
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259 - C - Are only non-Latex gloves used in food preparation
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289 - H - Do hand wash basins have soap
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290 - H - Do hand wash basins have papertowel
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291 - H - Are hand wash facilities operational
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292 - H - Are hand wash facilities accessible
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293 - H - Are hand wash facilities used only for hand washing
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308 - H - Are hair nets worn (if hair longer than collar length) - all hair must be contained
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309 - H - Are sleeve protectors worn when wearing longer than 3/4 length sleeves and changed/removed as per the apron/coat policy
All areas
Stock Management
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469 - H - Are food preparation benches/surfaces clear of boxes/tubs (wrapping & tickets/stationary/stock) - excluding where paper is placed down or sanitisation has occurred after finishing activity
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470 - H - Are packing trays stored inverted
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471 - H - Are all boxes and tubs of product and Wrappings & Tickets stored off the floor
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899 - C - Is stock on display within the Use By dates - DISPLAY CASE
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900 - C - Is stock within the Use By dates - COOLROOM
Prep Area
Temp Management
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438 - H - Are chilled meat products processed during preparation/filling within stipulated timelines (not left outside of refrigeration for 2 hours or more during preparation in a chilled meat room & 20 minutes during receiving, processing, filling)
Regulatory
Selling Area
Labelling
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519 - H - Is the weight statement the same or less than the original weight statement, when re-pricing meat products
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745 - M - Is any Consumer information obstructed by store applied labels or tickets eg Weight, Ingredients, date coding or CoO.
Pricing
Total Loss
All areas
Stock Management
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445 - H - Is stock on display within the Best Before dates - DISPLAY CASE
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446 - H - Is stock within the Best Before dates - COOLROOM
Product Safety Controls
Prep Area
Food Hygiene
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761 - H - Are dirty cleaning cloths disposed of
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762 - M - Ask 1 team member to identify the location of the ring bound flipchart cleaning guide within the department
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891 - H - Ask 1 team member how long C5 sanitiser should be left on the cutting boards for effective cleaning (20 mins)
Total Loss
Prep Area
Total Loss
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924 - M - Is Fat and Bone being managed correctly (Fat should be cut as chips with minimal red meat) (N/A Ready Retail)
Records
Total Loss
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919 - M - Are MT stock controls being used for recording the order and the stock on hand figures (Current week)
People Safety
All areas
Safety
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775 - H - Is the Bandsaw slide table being used as per the cutting standards
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778 - H - Are metal mesh gloves available and worn when using knives
Product Safety Controls
Prep Area
Food Hygiene
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893 - H - Ask 1 team member how long sanitiser can be stored in a spray bottle (changed daily)
