Ops Safety Audit

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Cafe:
Conducted on
Prepared by
Location
Who's on shift?

REMEMBER: 3 or more “Golden” question fails will result in an overall “Not Met” audit score

3.1.1: Previous ESB Audit Action Plan

GOLDEN FAIL QUESTION - 3.1.1: Has the previous ESB audit action plan been completed and signed off by the Cafe Manager & Operations Manager?

4.1: Cleaning Practices

4.1.1: Customer Self Service Areas The following areas are clean and represent "Clean As You Go" standards: - FOH Chillers - Cake Stations and pre-packed food display areas - Drinks & Ice machine - Crisp baskets - Trolley storage - Baby food station
4.1.2: Environmental Standards The following are clean and represent "Clean As You Go" standards: - Floors - Walls - Ceilings - Fixed and movable furniture including tables, chairs and high chairs - Condiments boxes and its content (including napkins, cutlery and sauces)
4.1.3: Storage Storage areas are clean and tidy and represent "Clean As You Go" standards
4.1.4: Food Preparation Area Raw areas are clean and tidy and represent "Clean As You Go" standards. Ready to eat foods areas are clean and tidy and represent "Clean As You Go" standards. Extraction canopy hoods are clean.
4.1.5: Waste The refuse storage location is clean and tidy and waste is being stored in a hygienic manner. The whole area represents "Clean As You Go" standards
4.1.6: Serving areas are clean and tidy and represent "Clean As You Go" standards
4.1.7: Office Area "Clean As You Go" standards are being adhered to and there are no safety hazards such as trailing wires, overloaded power points or overloaded shelves.
GOLDEN FAIL QUESTION - 4.1.8: Cleaning Equipment The storage provision for cleaning equipment is adequate. Cleaning equipment is in a good condition. Wet floor signage is available.

5.1: Customer Information

5.1.1: Front of House Information: Menu boards are displayed. Company details are on display FOH.
GOLDEN FAIL QUESTION - 5.1.2: Allergen Knowledge: The Allergen Folder is available with the latest version of the Allergen Matrix. The Allergen Notice is prominently displayed at point of sale.

6.1: Team

6.1.1: Appearance: Team members are presentable and are adhering to the following: - FOH team members are wearing name badges - FOH team members hair is tied back and is neat and tidy - FOH and BOH team members are wearing correct uniform which is clean, tidy and damage free and wearing appropriate footwear. - BOH team members are wearing hats - BOH team members are adhering to the TFDL jewellery policy
GOLDEN FAIL QUESTION - 6.1.2: Food Safety & Health and Safety Training: All team members including managers have completed "Safety Essentials" or its equivalent within 3 months of their commencement date. The Tesco Cafe toolkit is trained and recorded on Fourth. The Cafe Diary is trained out and recorded on Fourth.
GOLDEN FAIL QUESTION - 6.1.3: Chemical Training: All team members have been trained in using supplier approved chemicals either by the chemical supplier or management. COSHH Risk Assessments: Risk Assessments and Material Safety Data Sheets are available for all chemicals used in the cafe
GOLDEN FAIL QUESTION - 6.1.4: Risk Assessment Training: All team members have been trained in risk assessments relevant to their roles and recorded on Fourth. Operational Hazards: Team members can explain the safe systems of work for slips, trips, burns, cuts and manual handling
GOLDEN FAIL QUESTION - 6.1.5: Fire Safety Training: All team members have received Fire Safety Logbook training which is refreshed annually and recorded on Fourth
6.1.6: Team Members Knowledge: Team members can discuss the process for the following: - Reporting pest activity - Disinfection contact time - Food temperatures - Food safety complaint handling - Reporting of accidents, illnesses and near-misses - Safe systems of work from manual handling - Fire evacuation - What sickness to report - Safe cleaning of spills - Safe method for storing gas cylinders (where applicable)
6.1.7: Welfare facilities: Locker and changing facilities are available and suitable and are being used. Are staff using the store signing in book A suitable signing in and out method is in place. Designated smoking areas are available and being used
6.1.8: Health & Safety Law Poster: This is displayed in a prominent position BOH fully completed with Safety Managers contact details, Safety team generic address and Operations Manager contact details.
6.1.9: TFDL Safety Policy Statement: This is displayed in a prominent position BOH
6.1.10: Employers Liability Insurance Certificate: This is displayed in a prominent position BOH
6.1.11: First Aid: Fully stocked first aid box is available The Cafe responsible person is known and they are aware of how to contact a Tesco First Aider
GOLDEN FAIL QUESTION - 6.1.12: Cafe Toolkit: A Cafe Toolkit is available on site
6.1.13: The Link Reporting System: The Link icon is on the desktop computer and is working The link icon is on the desktop computer and reporting process understood

7.1: Food Practices

GOLDEN FAIL QUESTION - 7.1.1: Storage: Adequate stock rotation is being implemented. No out of date food should be in the Cafe
GOLDEN FAIL QUESTION - 7.1.2: Preparation: Team member(s) can discuss defrosting methods, cooling methods (remodel cafes only), process for washing salads, raw food handling method and vegatarian food preparation method.

6: Cross-Contamination Controls

GOLDEN FAIL QUESTION - 8.1.1: Separation of Raw & Ready to Eat Food: There is clearly designated areas for raw and ready to eat food. There is designated equipment for raw and ready to eat food including chopping boards, knives, film dispenser, sanitiser, and disposable aprons.
GOLDEN FAIL QUESTION - 8.1.2: Safe Chemical Storage: Only approved chemicals and associated personal protective equipment are being used. There is designated storage space for chemicals and it is away from food and drink operations.
8.1.3: Allergen Storage and Preparation: Team member(s) are aware of allergen contamination risk during food preparation and methods for storing and preparing allergen to prevent allergen contamination.
8.1.4: Waste: There is suitable frequency and method for waste oil collection. Waste oil to be taken to Tesco waste oil area, stored frozen

9.1: Equipment Standards

GOLDEN FAIL QUESTION - 9.1.1: Hand Wash Basins: Basins are labelled for designated use and there is running hot and cold water and working drainage facilities. Antibac liquid soap and paper roll is available.
9.1.2: Dishwashing & Pot Washing Areas: Dishwasher trollies and trays are in good condition and correct dish washing chemicals are being used in a suitably ventilated environment.
9.1.3: Preparation Equipment: Preparation equipment including chopping boards, food mixers, mixing bowls, plastic jugs and knives are in good condition and suitably stored.
9.1.4: Cooking Equipment: Cooking and hot holding equipment including grills, toasters, fryers, Merrychefs, microwaves, induction hobs, bainmaire, pots, pans and gastro trays are in good condition and safe to use.
9.1.5: Storage: Fridge, freezers, salad decks and hot-holding equipment are in good condition and holding at the correct temperatures. Microwavable containers and lids are in good condition.
9.1.6: Drinks: Coffee machines, drinks machines, drinks blenders, ice containers and scoops are in good condition.
9.1.7: Service Crockery & Cutlery: Plates, bowls, cups and saucers, milk jugs, spoons, knives, and forks are in good condition and stored safely.
GOLDEN FAIL QUESTION - 9.1.8: Fryers: Fryers are in good condition and Team Members are able to explain the process and frequency for cleaning fryers and the last time it was cleaned.
GOLDEN FAIL QUESTION - 9.1.9: Food Temperature Probes: There is a minimum of 3 probes on site which are stored in a hygienic location, calibrated once a week and recorded in the Cafe Diary
9.1.10: Kick Stool: A kick stool is available and is in a good condition and stored appropriately.
GOLDEN FAIL QUESTION - 9.1.11: Electrical & Gas Appliances: The equipment is in a good condition and isolation switches labelled, visible and accessible

10.1: Back of House Structural Standards

10.1.1: Walls: All walls including behind equipment and at high-level are damage free and impervious.
10.1.2: Floors: All floors including underneath equipment and wall-floor junctions are damage free and impervious.
10.1.3: Extraction System: Extraction systems including canopy hoods, inner and outer surfaces and filters are damage free. These are suitably located and working.
10.1.4: Ceiling: Ceilings and/or exposed high-level pipework are in good condition.
10.1.5: Fire Safety: Fire fighting equipment including wet chemical extinguishers are suitably located and in date, signage and fire notices prominently displayed, fire doors kept closed and fire routes clear. Fire retardant ceiling tiles are intact.
10.1.6: Ventilation Levels: Adequate natural and/or mechanical ventilation is provided to the kitchen areas to ensure a comfortable and safe working environment.
10.1.7: Lighting Levels: Adequate standards of lighting are provided to all work areas and suitable for purpose.
10.1.8: Pest Control: Managers are aware of the findings from Store Pest Contractor visits; if there is pest activity suitable controls should be in place. Electrical Fly Killers suitably placed, working and clean.
10.1.9: Back to Back Set-up: Are there hazards present due to the back to back operation? Consider shared working and storage areas

11.1: Due Dilligence

GOLDEN FAIL QUESTION - 11.1.1: Daily & Weekly Checks: Daily and weekly checks completed in the Cafe Diary and action(s) noted. Monthly Manager Check: Monthly checks completed and recorded in the Cafe Diary.
11.1.2: Pressure Vessel Test Certification Records are available to show that pressure vessels have been tested.
GOLDEN FAIL QUESTION - 11.1.3: Fire Log & Risk Assessment: The Fire Safety Logbook is fully completed and available.

Ops Safety Audit

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3.1.1: Previous ESB Audit Action Plan

4.1: Cleaning Practices

5.1: Customer Information

6.1: Team

7.1: Food Practices

6: Cross-Contamination Controls

9.1: Equipment Standards

10.1: Back of House Structural Standards

11.1: Due Dilligence

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Ops Safety Audit

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Go digital today!

Convert your paper checklists into digital forms

3.1.1: Previous ESB Audit Action Plan

4.1: Cleaning Practices

5.1: Customer Information

6.1: Team

7.1: Food Practices

6: Cross-Contamination Controls

9.1: Equipment Standards

10.1: Back of House Structural Standards

11.1: Due Dilligence

Related checklists