Information

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location
  • Personnel

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<br><br>* 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?<br><br>* Check three lines against the counter

  • Are all units running at the correct temperatures? <br><br>* all temperatures available in BSA Folders.

  • Are all products below the load lines?

  • Has the beef traceability documents been filled in correctly?<br><br>*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<br><br>* If so question the cleaning process of these and ask if this is a designated handset?

  • Are all units running at the correct temperatures? <br><br>* 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<br><br>* If so question the cleaning process of these and ask if this is a designated handset?

  • Are all units running at the correct temperatures? <br><br>* 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<br><br>* If so question the cleaning process of these and ask if this is a designated handset?

  • Are all units running at the correct temperatures? <br><br>* 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<br><br>* If so question the cleaning process of these and ask if this is a designated handset?

  • Are all units running at the correct temperatures? <br><br>* 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?

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