retail business manager quarterly checklist

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

GENERAL INFORMATION

• Date and Time audit began

  Date

• Name(s) of manager on duty

• Name of site and bun number

1 Inspection follow up- review any reports received since the last inspection

1.1 all external audit (EHO, CMi and safety technicians) record date of last visit found in section 18 of BDD file

• All actions have been completed and non compliance continues to be addressed

  Yes

  No

  N/A

• All corrective training has been recorded in the training shorts folder

  Yes

  No

  N/A

• All reports are filed in section 18 of the BDD file

  Yes

  No

  N/A

1.2 pest control

• Any reported issues, including house keeping reccomendations are being adequately managed and supported by additional due diligence paperwork

  Yes

  No

  N/A

2 kitchen inspection

• 2.1 all wash basins are clean and provided with hot water (at a safe temperature) bacterial soap and paper towels/roll

  Yes

  No

  N/A

• 2.2 verify that cleaning is satisfactory by performing a check and cross referencing t the cleaning schedules. Is everything clean and free of grease, dirt and food debris?

  Yes

  No

  N/A

• 2.3 check the ate that the ducting was last cleaned by the contractors. Is this adequate?

  Yes

  No

  N/A

• 2.4 is the cleaning equipment and chemicals in good condition?

  Yes

  No

  N/A

• 2.5 is the kitchen floor safe i.e not greasy and/ or wet or damaged and any problems reported?

  Yes

  No

  N/A

• 2.5 is there a minimum of 2 working probes and sanitised wipes available and in use?

  Yes

  No

  N/A

• 2.6 are all foods within 'use by' or 'best before' date?

  Yes

  No

  N/A

• 2.7 is the date coding policy being adhered to? Day dots and labels in use?

  Yes

  No

  N/A

• 2.8 colour coded cloths and equipment is in use

  Yes

  No

  N/A

• 2.9 plastic aprons are being used for the handling of raw foods

  Yes

  No

  N/A

• 2.10 are the team wearing the correct and clean uniforms adhering to the jewellery policy?

  Yes

  No

  N/A

• 2.11 Observe the teams personal hygiene practices. Are they of a satisfactory standard?

  Yes

  No

  N/A

• 2.12 Ask a team member a food safety related question: record response and any required actions

3 due diligence documentation

• 3.1 all documents completed and up to date?

  Yes

  No

  N/A

• Manager checks have adequate detail with appropriate follow up?

  Yes

  No

  N/A

• Wk1 review is complete and auctioned by manager?

  Yes

  No

  N/A

• 3.2 is validation for all food safety level 2 training completed?

  Yes

  No

  N/A

• 3.3 if applicable, are in house recipes documentated as per HACCP requirements?

  Yes

  No

  N/A

SIGNATURES

• Signature of Auditor

  Sign

• Signature or person in charge

  Sign