Audit

Fish

Are temporary white coats, hats and snoods available?

Is hot water available through all taps on this counter?

Are all partners wearing the correct business dress?

Check sink to ensure there are no sharp knifes in sink

Check surfaces for rubbish and debris

Are white roll dispensers full?

Date code check all the Fish counter, ensuring all open packaging is dated.

Date code check all meat counter, ensuring that all open products have correct dating

Check meat counter paperwork (Has the D10 been signed for start of trade?)

Check fish counter paperwork been signed (Has D10 been signed for start of trade?)

Do we have chopping boards to replace the current ones?

Check that there are no handsets or reduction printers behind the counter

* If so question the cleaning process of these and ask if this is a designated handset?

Check that the beef traceability book contains example copies of the WAHS 108/106/487

Has the MSC book been filled in correctly?

* Check three lines against the counter

Are all units running at the correct temperatures?

* all temperatures available in BSA Folders.

Are all products below the load lines?

Has the beef traceability documents been filled in correctly?

*check three lines against the counter

Ask partner to Probe a product. Has this been completed correctly?

Ensure that the seasoning rubs are marked up correctly to the applicable counters and are in date

Is there barrier cream & H4 available in the dispensers?

Check that WAHS 79 stickers are being used on all open beef lines

Additional Information

Deli Counter
Questions

Are temporary white coats, hats and snoods available?

Is hot water available through all taps on this counter?

Are all partners wearing the correct business dress?

Check sink to ensure there are no sharp knifes in sink

Check surfaces for rubbish and debris

Are white roll dispensers full?

Date code check all the Deli counter, ensuring all open packaging is dated.

Check meat counter paperwork (Has the D10 been signed for start of trade?)

Check fish counter paperwork been signed (Has D10 been signed for start of trade?)

Do we have chopping boards to replace the current ones?

Check that there are no handsets or reduction printers behind the counter

* If so question the cleaning process of these and ask if this is a designated handset?

Are all units running at the correct temperatures?

* all temperatures available in BSA Folders.

Are all products below the load lines?

Ask partner to Probe a product. Has this been completed correctly?

H4 available in the dispensers?

How do you make up a bottle of D10?
How do you make the solution for the brushes?
What is the correct process for wearing and disposing of temporary Coats?
What is the correct procedure when cleaning a work surface?

What is the correct process to complete an isolation clean on the counters?

What is the correct process when a mistake is made on a WAHS document?
Bake Off & Pattesirie Counter

Are temporary white coats, hats and snoods available?

Are temporary white coats, hats and snoods available?

Is hot water available through all taps on this counter?

Are all partners wearing the correct business dress?

Check sink to ensure there are no sharp knifes in sink

Check surfaces for rubbish and debris

Are white roll dispensers full?

Date code check all the Pattesirie counter, ensuring all open packaging is dated.

Check Pattesirie counter paperwork (Has the D10 been signed for start of trade?)

Check that there are no handsets or reduction printers behind the counter

* If so question the cleaning process of these and ask if this is a designated handset?

Are all units running at the correct temperatures?

* all temperatures available in BSA Folders.

Are all products below the load lines?

Ask partner to Probe a product. Has this been completed correctly?

H4 available in the dispensers?

Has all open products got a WAHS 69 sticker, containing the correct description and full date eg 09/06/14?

How do you make up a bottle of D10?
How do you make the solution for the brushes?
What is the correct process for wearing and disposing of temporary Coats?

What is the correct process to complete an isolation clean on the counters?

Audit
Questions

Are temporary white coats, hats and snoods available?

Is hot water available through all taps on this counter?

Are all partners wearing the correct business dress?

Check sink to ensure there are no sharp knifes in sink

Check surfaces for rubbish and debris

Are white roll dispensers full?

Date code check all the Pattesirie counter, ensuring all open packaging is dated.

Check Pattesirie counter paperwork (Has the D10 been signed for start of trade?)

Check that there are no handsets or reduction printers behind the counter

* If so question the cleaning process of these and ask if this is a designated handset?

Are all units running at the correct temperatures?

* all temperatures available in BSA Folders.

Are all products below the load lines?

Ask partner to Probe a product. Has this been completed correctly?

Has all open products got a WAHS 69 sticker, containing the correct description and full date eg 09/06/14?

Ask partner to Probe a product. Has this been completed correctly?

Ensure that no wooden equipment is being used

H4 available in the dispensers?

No incorrect chemicals being stored in this area?

How do you make up a bottle of D10?
How do you make the solution for the brushes?
What is the correct process for wearing and disposing of temporary Coats?

What is the correct process to complete an isolation clean on the counters?

What is the correct procedure when cleaning a work surface?
What is the correct process when a mistake is made on a WAHS document?

Additional Information

Cafe
Partner Dining Room

Are temporary white coats, hats and snoods available?

Is hot water available through all taps on this counter?

Are all partners wearing the correct business dress?

Check sink to ensure there are no sharp knifes in sink

Check surfaces for rubbish and debris

Are white roll dispensers full?

Date code check all the Pattesirie counter, ensuring all open packaging is dated.

Check Pattesirie counter paperwork (Has the D10 been signed for start of trade?)

Check that there are no handsets or reduction printers behind the counter

* If so question the cleaning process of these and ask if this is a designated handset?

Are all units running at the correct temperatures?

* all temperatures available in BSA Folders.

Are all products below the load lines?

Ask partner to Probe a product. Has this been completed correctly?

Has all open products got a WAHS 69 sticker, containing the correct description and full date eg 09/06/14?

Ask partner to Probe a product. Has this been completed correctly?

Ensure that no wooden equipment is being used

H4 available in the dispensers?

No incorrect chemicals being stored in this area?

Welcome Desk

Do all partners understand the temperature check procedures for self-serve coffee machine?

Have all checks been completed at the correct times?

Does the open bottle of milk under the self serve coffee machine have a a WAHS 69 sticker?

Has all the duty manager signatures been actioned?

Is there a daily record for the WAHS 887 / 889 being completed correctly?

How do you make up a bottle of D10?
How do you make the solution for the brushes?
What is the correct process for wearing and disposing of temporary Coats?

What is the correct process to complete an isolation clean on the counters?

What is the correct procedure when cleaning a work surface?
What is the correct process when a mistake is made on a WAHS document?
FRV - Country of origin

Are all loose lines correctly ticketed and do all countries match the description on the ticket?

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.