RFSS 1.8.1 Quarterly Internal Food Safety Audit V3

• Site conducted

  Select

• Store Number

• Conducted on

  Date

• Auditor

• Store Manager/Personnel

Overall Comments

• Comments & observations regarding the Food Safety Inspection:

• undefined

• undefined

Food Safety Culture

• Comments on Food Safety Culture

• undefined

Overall Cleaning

• Comments on Cleaning

• undefined

Overall Allergens

• Comments on Allergen Control

• undefined

Overall Personal Hygiene

• Comments on Personal Hygiene

• undefined

• Back Stores - including storage and external areas

• Home Delivery

• Deli & Food to Go

• Bakery

• Butchers Counter

• Moo'd

• Shop Floor

• Staff Areas

• Pest Control

• Training

• Documentation/ Food Safety System

• Records

• Production Kitchen

• In-Store Café

• Caramico

Deli - Food To Go - Critical

• MUS22.DFTG.2.11.6 Is the core temperature of foods at the end of cooking and reheating at least 75°C instantaneous? CCP 1

  Yes

  No

  N/A

• MUS22.DFTG.2.11.7  Is the core temperature of foods to be hot held >63°C? Is the core temperature of hot held food checked every 2 hours?

  Yes

  No

  N/A

• MUS22.DFTG.2.11.3 Is the core temperature of chilled foods is between 0°C and 5°C?

  Yes

  No

  N/A

• MUS22.DFTG.2.11.13 Are monitoring records for cooking, hot holding, cooling, chilled storage and frozen storage captured?

  Yes

  No

  N/A

• MUS22.DFTG.2.10.19 Are foods within their Best Before or Use By Date?

  Yes

  No

  N/A

• MUS22.DFTG.2.10.26 Are Raw and Ready to eat foods stored to ensure there is no risk of contamination?

  Yes

  No

  N/A

• MUS22.DFTG.2.8.7 Do staff ensure that ready to eat foods are protected from contamination from microorganisms from raw foods through zoning (incl. location of equipment), good personal hygiene and the correct 2 stage clean process?

  Yes

  No

  N/A

• MUS22.DFTG.3.2.2 Do staff understand the Control Points and the Critical Control Points for the areas they are working in, and are aware of the corrective action to be taken in the instance of product being outside of the acceptable limits  ?

  Yes

  No

  N/A

Deli - Food To Go

• MUS22.DFTG.2.3.16 Is the wash hand basin supplied with liquid, antibacterial soap, paper towels and hot and cold (or suitably mixed) running water and a sign that states Now Wash Your Hands, taps non hand operated e.g. magic eye or knee and tap inserts available? Is the water running at a suitable temperature for handwashing, 30-45°C within 10 seconds?

  Yes

  No

  N/A

• MUS22.DFTG.2.3.15 Are hands washed at the wash hand basin only and at appropriate times?

  Yes

  No

  N/A

• MUS22.DFTG.2.3.20 Are staff in open food areas observed demonstrating good personal hygiene procedures e.g. not eating or drinking, no jewellery, false eye lashes etc?

  Yes

  No

  N/A

• MUS22.DFTG.2.3.2 Do staff working in open food areas, have the correct clean protective clothing for the area they are working in - white coats, aprons, hats, hair nets and if staff have beards, beard snoods provided and worn?

  Yes

  No

  N/A

• MUS22.DFTG.2.13.6 Are staff practicing good hygiene practice and allergen awareness?

  Yes

  No

  N/A

• MUS22.DFTG.2.3.12 Are plastic aprons worn when handling/preparing raw foods when working in a high risk/ ready to eat area of the store such as the Deli counter or Sandwich bar?

  Yes

  No

  N/A

• MUS22.DFTG.2.3.14 Are food safe gloves worn, changed regularly at the same times when you would wash your hands and hand washed prior to putting on and taking off.?

  Yes

  No

  N/A

• MUS22.DFTG.2.11.15 Is a sufficient number of clean, disinfected/sanitised, calibrated probes available and probe wipes in compliance with BS EN 1276 or BS EN 13697 available and be in date and not dried out?

  Yes

  No

  N/A

• MUS22.DFTG.2.10.14 Are raw foods which looks like cooked food identified as raw?

  Yes

  No

  N/A

• MUS22.DFTG.2.10.1 Are products stored correctly as per their recommended storage regimes e.g chilled, frozen, ambient and chillers and freezers not overloaded and display cabinets not filled past their load lines?

  Yes

  No

  N/A

• MUS22.DFTG.2.10.2 Are foods only out of temperature control for a maximum of 30 minutes?

  Yes

  No

  N/A

• MUS22.DFTG.2.11.4 Is the core temperature of frozen foods is -18°C?

  Yes

  No

  N/A

• MUS22.DFTG.2.10.4 Is the temperature of all refrigerate units including shop floor units and larger backup chills recorded twice a day if not connected to a digital temperature monitoring system?

  Yes

  No

  N/A

• MUS22.DFTG.2.12.18 Are open life of products adhered to e.g. once opened use within X days?

  Yes

  No

  N/A

• MUS22.DFTG.2.10.9 Is stock rotation done on a First In First Out basis?

  Yes

  No

  N/A

• MUS22.DFTG.2.10.17 Are food and Non Food items stored separately, not on the floor and away from the walls?

  Yes

  No

  N/A

• MUS22.DFTG.2.2.5 Do products made in house, have a longer use by date than the ingredients going into the product?

  Yes

  No

  N/A

• MUS22.DFTG.2.10.33 Is packaging which will come into contact with food kept covered and off the floor and away from contamination and packaging for use with raw and ready to eat foods kept in the separate areas?

  Yes

  No

  N/A

• MUS22.DFTG.2.1.8 If Dishwashers are in use: Do dishwashers reach 55°C? A suitable method must be used to assess the temperature of the machine ie test strips/ electronic plates etc.

  Yes

  No

  N/A

• MUS22.DFTG.2.1.7 Are utensils and equipment cleaned in a dishwasher/ if not cleaned in a dishwasher do they go through a 2 stage clean cleaning/ sanitation step? Note A suitable single step disinfection/Sanitising cleaning solution may also be used for this purpose.

  Yes

  No

  N/A

• MUS22.DFTG.2.2.20 Are there signs designating food preparation sinks and these are never used for cleaning?

  Yes

  No

  N/A

• MUS22.DFTG.2.1.18 Is cleaning equipment kept in good repair and kept clean?

  Yes

  No

  N/A

• MUS22.DFTG.2.10.25 Is display equipment clean?

  Yes

  No

  N/A

• MUS22.DFTG.2.8.8 Is food preparation/ handling equipment and utensils colour coded? Is wooden equipment used (wooden block/ some display equipment is an exception)?

  Yes

  No

  N/A

• MUS22.DFTG.2.7.1 Is food waste removed from the food handling areas as often as necessary and at least daily?

  Yes

  No

  N/A

• MUS22.DFTG.2.7.3 Is there an adequate number of foot/pedal operated bins supplied in all areas of the store with disposable sacks to allow for adequate segregation and control of food and non food waste and labelled as to their purpose?

  Yes

  No

  N/A

• MUS22.DFTG.2.8.4 Where ingredients are stored in glass containers (e.g. jars and bottles), ensure they are stored above worksurfaces?

  Yes

  No

  N/A

• MUS22.DFTG.2.8.15 Are utensils, glass and perspex in good repair e.g. handles, boards? Are slicing and mincing blades, knives and scissors etc visually checked before use?

  Yes

  No

  N/A

• MUS22.DFTG.2.2.3 Are all areas, surfaces (including hand contact surfaces) and food equipment in good repair and clean, not posing any contamination risk to food and kept clear including lights, walls, ceilings and floors?

  Yes

  No

  N/A

• MUS22.DFTG.2.2.4 Are finished products which are prepared in the kitchen or Deli made following branded recipes and no alterations/substitutions are taking place?

  Yes

  No

  N/A

• Does the store operate a Production Kitchen for in-house products?

  Yes

  No

  N/A

Production Kitchen - Critical

• MUS22.PRK.2.11.6 Is the core temperature of foods at the end of cooking and reheating at least 75°C instantaneous?

  Yes

  No

  N/A

• MUS22.PRK.2.11.3 Is the core temperature of chilled foods is between 0°C and 5°C?

  Yes

  No

  N/A

• MUS22.PRK.2.10.19 Are foods within their Best Before or Use By Date?

  Yes

  No

  N/A

• MUS22.PRK.2.10.26 Are Raw and Ready to eat foods stored to ensure there is no risk of contamination?

  Yes

  No

  N/A

• MUS22.PRK.2.8.7 Do staff ensure that ready to eat foods are protected from contamination from microorganisms from raw foods through zoning, good personal hygiene and the correct 2 stage clean process?

  Yes

  No

  N/A

• MUS22.PRK.3.2.2 Do staff understand the Control Points and the Critical Control Points for the areas they are working in, and are aware of the corrective action to be taken in the instance of product being outside of the acceptable limits  ?

  Yes

  No

  N/A

Production Kitchen - Non-critical

• MUS22.PRK.2.3.16 Is the wash hand basin supplied with liquid, antibacterial soap, paper towels and hot and cold (or suitably mixed) running water and a sign that states Now Wash Your Hands, taps non hand operated e.g. magic eye or knee and tap inserts available? Is the water running at a suitable temperature for handwashing, 30-45°C within 10 seconds?

  Yes

  No

  N/A

• MUS22.PRK.2.3.15 Are hands washed at the wash hand basin only and at appropriate times?

  Yes

  No

  N/A

• MUS22.PRK.2.3.20 Are staff in open food areas observed demonstrating good personal hygiene procedures e.g. not eating or drinking, no jewellery, false eye lashes etc?

  Yes

  No

  N/A

• MUS22.PRK.2.3.2 Do staff working in open food areas, have the correct clean protective clothing for the area they are working in - white coats, aprons, hats, hair nets and if staff have beards, beard snoods provided and worn?

  Yes

  No

  N/A

• MUS22.PRK.2.13.6 Are staff practicing good hygiene practice and allergen awareness?

  Yes

  No

  N/A

• MUS22.PRK.2.3.12 Are plastic aprons worn when handling/preparing raw foods when working in a high risk/ ready to eat area of the store such as the Deli counter or Sandwich bar?

  Yes

  No

  N/A

• MUS22.PRK.2.3.14 Are food safe gloves worn, changed regularly at the same times when you would wash your hands and hand washed prior to putting on and taking off.?

  Yes

  No

  N/A

• MUS22.PRK.2.11.15 Is a sufficient number of clean, disinfected/sanitised, calibrated probes available and probe wipes in compliance with BS EN 1276 or BS EN 13697 available and be in date and not dried out?

  Yes

  No

  N/A

• MUS22.PRK.2.10.17 Are food and Non Food items stored separately, not on the floor and away from the walls?

  Yes

  No

  N/A

• MUS22.PRK.2.10.33 Is packaging which will come into contact with food kept covered and off the floor and away from contamination and packaging for use with raw and ready to eat foods kept in the separate areas?

  Yes

  No

  N/A

• MUS22.PRK.2.10.2 Are foods only out of temperature control for a maximum of 30 minutes?

  Yes

  No

  N/A

• MUS22.PRK.2.11.4 Is the core temperature of frozen foods is -18°C?

  Yes

  No

  N/A

• MUS22.PRK.2.10.4 Is the temperature of all refrigerate units including shop floor units and larger backup chills recorded twice a day if not connected to a digital temperature monitoring system?

  Yes

  No

  N/A

• MUS22.PRK.2.10.1 Are products stored correctly as per their recommended storage regimes e.g chilled, frozen, ambient and chillers and freezers not overloaded and display cabinets not filled past their load lines?

  Yes

  No

  N/A

• MUS22.PRK.2.12.18 Are open life of products adhered to e.g. once opened use within X days?

  Yes

  No

  N/A

• Are finished products which are prepared in the kitchen or Deli made following branded recipes and no alterations/substitutions are taking place?

  Yes

  No

  N/A

• MUS22.PRK.2.10.10 Is the correct freezing and thawing processes being followed?

  Yes

  No

  N/A

• MUS22.PRK.2.12.17 Do products made in house, have a longer use by date than the ingredients going into the product?

  Yes

  No

  N/A

• MUS22.PRK.2.10.9 Is stock rotation done on a First In First Out basis?

  Yes

  No

  N/A

• MUS22.PRK.2.1.8 If Dishwashers are in use: Do dishwashers reach 55°C? A suitable method must be used to assess the temperature of the machine ie test strips/ electronic plates etc.

  Yes

  No

  N/A

• MUS22.PRK.2.1.7 Are utensils and equipment cleaned in a dishwasher/ if not cleaned in a dishwasher do they go through a cleaning/ sanitation step?

  Yes

  No

  N/A

• MUS22.PRK.2.2.20 Are there signs designating food preparation sinks and these are never used for cleaning?

  Yes

  No

  N/A

• MUS22.PRK.2.1.18 Is cleaning equipment kept in good repair and kept clean?

  Yes

  No

  N/A

• MUS22.PRK.2.10.25 Is display equipment clean?

  Yes

  No

  N/A

• MUS22.PRK.2.1.24 Are records for cleaning kept and available for this week?

  Yes

  No

  N/A

• MUS22.PRK.2.8.8 Is food preparation/ handling equipment and utensils colour coded? Is wooden equipment used (wooden block/ some display equipment is an exception)?

  Yes

  No

  N/A

• MUS22.PRK.2.7.1 Is food waste removed from the food handling areas as often as necessary and at least daily?

  Yes

  No

  N/A

• MUS22.PRK.2.7.3 Is there an adequate number of foot/pedal operated bins supplied in all areas of the store with disposable sacks to allow for adequate segregation and control of food and non food waste and labelled as to their purpose?

  Yes

  No

  N/A

• MUS22.PRK.2.8.4 Where ingredients are stored in glass containers (e.g. jars and bottles), ensure they are stored above worksurfaces?

  Yes

  No

  N/A

• MUS22.PRK.2.8.15 Are utensils, glass and perspex in good repair e.g. handles, boards? Are slicing and mincing blades, knives and scissors etc visually checked before use?

  Yes

  No

  N/A

• MUS22.PRK.2.2.3 Are all areas, surfaces (including hand contact surfaces) and food equipment in good repair and clean, not posing any contamination risk to food and kept clear including lights, walls, ceilings and floors?

  Yes

  No

  N/A

• Does the store operate an in-store butchers counter?

  Yes

  No

  N/A

Butchers Counter - Critical

• MUS22.BUT.2.11.11 Is the target temperature for minced meat (when minced on site) 2°C? Mince must reach this temperature before it can be placed on display,

  Yes

  No

  N/A

• MUS22.BUT.2.11.3 Is the core temperature of chilled foods is between 0°C and 5°C?

  Yes

  No

  N/A

• MUS22.BUT.2.10.19 Are foods within their Best Before or Use By Date?

  Yes

  No

  N/A

• MUS22.BUT.2.10.26 Are Raw and Ready to eat foods stored to ensure there is no risk of contamination?

  Yes

  No

  N/A

• MUS22.BUT.2.8.7 Do staff ensure that ready to eat foods are protected from contamination from microorganisms from raw foods through zoning, good personal hygiene and the correct 2 stage clean process?

  Yes

  No

  N/A

• MUS22.BUT.3.2.2 Do staff understand the Control Points and the Critical Control Points for the areas they are working in, and are aware of the corrective action to be taken in the instance of product being outside of the acceptable limits  ?

  Yes

  No

  N/A

Butchers Counter - Non-critical

• MUS22.BUT.2.3.16 Is the wash hand basin supplied with liquid, antibacterial soap, paper towels and hot and cold (or suitably mixed) running water and a sign that states Now Wash Your Hands, taps non hand operated e.g. magic eye or knee and tap inserts available? Is the water running at a suitable temperature for handwashing, 30-45°C within 10 seconds? ?

  Yes

  No

  N/A

• MUS22.BUT.2.3.15 Are hands washed at the wash hand basin only and at appropriate times?

  Yes

  No

  N/A

• MUS22.BUT.2.3.20 Are staff in open food areas observed demonstrating good personal hygiene procedures e.g. not eating or drinking, no jewellery, false eye lashes etc?

  Yes

  No

  N/A

• MUS22.BUT.2.3.2 Do staff working in open food areas, have the correct clean protective clothing for the area they are working in - white coats, aprons, hats, hair nets and if staff have beards, beard snoods provided and worn?

  Yes

  No

  N/A

• MUS22.BUT.2.13.6 Are staff practicing good hygiene practice and allergen awareness?

  Yes

  No

  N/A

• MUS22.BUT.2.3.14 Are food safe gloves worn, changed regularly at the same times when you would wash your hands and hand washed prior to putting on and taking off.?

  Yes

  No

  N/A

• MUS22.BUT.2.11.15 Is a sufficient number of clean, disinfected/sanitised, calibrated probes available and probe wipes in compliance with BS EN 1276 or BS EN 13697 available and be in date and not dried out?

  Yes

  No

  N/A

• MUS22.BUT.2.12.1 Do Beef products indicate the country of origin?

  Yes

  No

  N/A

• MUS22.BUT.2.12.6 Is no beef over 30 months handled?

  Yes

  No

  N/A

• MUS22.BUT.2.12.2 At the point of sale, is the correct information available for beef?

  Yes

  No

  N/A

• MUS22.BUT.2.12.7 At the point of sale is the correct information available either on the label or on a notice for fish?

  Yes

  No

  N/A

• MUS22.BUT.2.10.11 Is fresh fish and shellfish stored correctly?

  Yes

  No

  N/A

• MUS22.BUT.2.12.11 For poultry, at the point of sale is the correct information being provided either on the label or on a notice?

  Yes

  No

  N/A

• MUS22.BUT.2.10.14 Are raw foods which looks like cooked food identified as raw?

  Yes

  No

  N/A

• MUS22.BUT.1.5.4 Are products in the Prepared by our Butcher and Fishmonger ranges made following branded recipes and no alterations/substitutions are taking place?

  Yes

  No

  N/A

• MUS22.BUT.2.12.17 Do products made in house, have a longer use by date than the ingredients going into the product?

  Yes

  No

  N/A

• MUS22.BUT.2.12.18 Are open life of products adhered to e.g. once opened use within X days?

  Yes

  No

  N/A

• MUS22.BUT.2.10.9 Is stock rotation done on a First In First Out basis?

  Yes

  No

  N/A

• MUS22.BUT.2.10.20 If freezing items in house, do they have at least 2 days to the expiry date and given a traceability label detailing the date of freezing and the use by date? A maximum of a 3 month shelf life can be applied to these products?

  Yes

  No

  N/A

• MUS22.BUT.2.10.2 Are foods only out of temperature control for a maximum of 30 minutes?

  Yes

  No

  N/A

• MUS22.BUT.2.10.1 Are products stored correctly as per their recommended storage regimes e.g chilled, frozen, ambient and chillers and freezers not overloaded and display cabinets not filled past their load lines?

  Yes

  No

  N/A

• MUS22.BUT.2.10.4 Is the temperature of all refrigerate units including shop floor units and larger backup chills recorded twice a day if not connected to a digital temperature monitoring system?

  Yes

  No

  N/A

• MUS22.BUT.2.11.4 Is the core temperature of frozen foods is -18°C?

  Yes

  No

  N/A

• MUS22.BUT.2.10.33 Is packaging which will come into contact with food kept covered and off the floor and away from contamination and packaging for use with raw and ready to eat foods kept in the separate areas?

  Yes

  No

  N/A

• MUS22.BUT.2.10.17 Are food and Non Food items stored separately, not on the floor and away from the walls?

  Yes

  No

  N/A

• MUS22.BUT.2.1.8 If Dishwashers are in use: Do dishwashers reach 55°C? A suitable method must be used to assess the temperature of the machine ie test strips/ electronic plates etc.

  Yes

  No

  N/A

• MUS22.BUT.2.1.7 Are utensils and equipment cleaned in a dishwasher/ if not cleaned in a dishwasher do they go through a cleaning/ sanitation step?

  Yes

  No

  N/A

• MUS22.BUT.2.2.20 Are there signs designating food preparation sinks and these are never used for cleaning?

  Yes

  No

  N/A

• MUS22.BUT.2.9.10 Are ice scoops & Ice machines being well managed?

  Yes

  No

  N/A

• MUS22.BUT.2.1.18 Is cleaning equipment kept in good repair and kept clean?

  Yes

  No

  N/A

• MUS22.BUT.2.10.25 Is display equipment clean?

  Yes

  No

  N/A

• MUS22.BUT.2.1.24 Are records for cleaning kept and available for this week?

  Yes

  No

  N/A

• MUS22.BUT.2.8.8 Is food preparation/ handling equipment and utensils colour coded? Is wooden equipment used (wooden block/ some display equipment is an exception)?

  Yes

  No

  N/A

• MUS22.BUT.2.7.1 Is food waste removed from the food handling areas as often as necessary and at least daily?

  Yes

  No

  N/A

• MUS22.BUT.2.7.3 Is there an adequate number of foot/pedal operated bins supplied in all areas of the store with disposable sacks to allow for adequate segregation and control of food and non food waste and labelled as to their purpose?

  Yes

  No

  N/A

• MUS22.BUT.2.7.19 Is the Animal by Products bin kept in a cold room until emptied?

  Yes

  No

  N/A

• MUS22.BUT.2.8.4 Where ingredients are stored in glass containers (e.g. jars and bottles), ensure they are stored above worksurfaces?

  Yes

  No

  N/A

• MUS22.BUT.2.8.15 Are utensils, glass and perspex in good repair e.g. handles, boards? Are slicing and mincing blades, knives and scissors etc visually checked before use?

  Yes

  No

  N/A

• MUS22.BUT.2.2.3 Are all areas, surfaces (including hand contact surfaces) and food equipment in good repair and clean, not posing any contamination risk to food and kept clear including lights, walls, ceilings and floors?

  Yes

  No

  N/A

• MUS22.BUT.2.10.10 Is the correct freezing and thawing processes being followed?

  Yes

  No

  N/A

Back Stores - CRITICAL

• (MUS22.BST.2.11.13) Are monitoring records for chilled storage and frozen storage captured?

  Yes

  No

  N/A

• (MUS22.BST.2.11.3) Is the core temperature of chilled foods is between 0°C and 5°C?

  Yes

  No

  N/A

• · In the event of equipment failure, product temperatures must be checked and, if necessary transfer the products to another chill / freezer to avoid temperatures exceeding the acceptable limits (dispose of product if frozen food has thawed i.e. reached 0°C, or if the temp of chilled food has exceeded 8°C).
  
  If product is >5°C and <8°C, restore food temperature to <5°C (ideally within 60 minutes. If this is not achievable, dispose of product)

• · The temperature of the chills and freezer must be checked and recorded at least twice daily (am/pm) using a calibrated temperature probe. (chill target 0 - 5°C, frozen target -18°C).

• MUS22.BST.2.10.19 Are foods within their Best Before or Use By Date?

  Yes

  No

  N/A

• MUS22.BST.2.10.26 Are Raw and Ready to eat foods stored to ensure there is no risk of contamination?

  Yes

  No

  N/A

• MUS22.BST.3.2.2 Do staff understand the Control Points and the Critical Control Points for the areas they are working in, and are aware of the corrective action to be taken in the instance of product being outside of the acceptable limits  ?

  Yes

  No

  N/A

• MUS22.BST.2.11.4 Is the core temperature of frozen foods controlled at the required temperatures?

  Yes

  No

  N/A

• MUS22.BST.2.10.4 Is the temperature of all refrigerate units including shop floor units and larger backup chills recorded twice a day if not connected to a digital temperature monitoring system?

  Yes

  No

  N/A

• MUS22.BST.2.10.30 Are inbound deliveries inspected as per the Goods In Procedure? Inbound temperature checks must be conducted on non Musgrave Deliveries. Visual Inspections must be conducted

  Yes

  No

  N/A

• MUS22.BST.2.10.1 Are products stored correctly as per their recommended storage regimes e.g chilled, frozen, ambient and chillers and freezers not overloaded and display cabinets not filled past their load lines?

  Yes

  No

  N/A

Back Stores

• MUS22.BST.2.7.18 Are animal by Products waste kept separate from other waste, the container must be labelled ‘goods not for human consumption’ and must be leak proof?

  Yes

  No

  N/A

• MUS22.BST.2.6.21 Are all bins and bin areas kept clean and bins kept covered?

  Yes

  No

  N/A

• MUS22.BST.2.7.3 Is there an adequate number of bins supplied in all areas of the store with disposable sacks to allow for adequate segregation and control of food and non food waste and labelled as to their purpose?

  Yes

  No

  N/A

• MUS22.BST.2.7.10 Is water and drainage provided to the yard to facilitate cleaning? Skips/ bins are a self draining hard surface. Yard well kept and clean

  Yes

  No

  N/A

• MUS22.BST.1.3.5 Is a designated, labelled area present for products awaiting return or destruction?

  Yes

  No

  N/A

• MUS22.BST.2.2.1 Are premises and equipment in good repair including lights, walls, ceiling and floors?

  Yes

  No

  N/A

• MUS22.BST.2.6.24 Are warehouse doors kept closed when not in use?

  Yes

  No

  N/A

• MUS22.BST.2.1.18 Is cleaning equipment kept in good repair and kept clean, colour coded, mop buckets have a drainage function and mops stored correctly? Is the cleaning room/ sluice room in a clean and sanitary condition, adequately ventilated and maintained. Are cleaning chemicals food grade and come with a safety data sheet which addresses how to safely handle the chemical and steps to take in the event of accidental exposure?

  Yes

  No

  N/A

• MUS22.BST.2.10.2 Are foods only out of temperature control for a maximum of 30 minutes?

  Yes

  No

  N/A

• MUS22.BST.2.10.17 Are food and Non Food items stored separately, not on the floor and away from the walls?

  Yes

  No

  N/A

• MUS22.BST.2.10.16 Is packaging in good repair on arrival and being placed for sale and packaging which will come into contact with food also kept covered and off the floor and away from contamination?

  Yes

  No

  N/A

• MUS22.BST.2.7.12 Is recovered grease and oil from grease traps disposed of down sinks or drains and is there a specific tank for grease and is this emptied regularly?

  Yes

  No

  N/A

Home Delivery

• Does the store offer a home delivery service?

  Yes

  No

  N/A

Home Delivery

• MUS22.HDEL.2.10.1 Are products stored correctly as per their recommended storage regimes e.g chilled, frozen, ambient?

  Yes

  No

  N/A

• MUS22.HDEL.2.10.3 Are chillers and freezers over loaded and display cabinets filled past their load line?

  Yes

  No

  N/A

• MUS22.HDEL.2.10.28 Are correct containers used for home delivery service?

  Yes

  No

  N/A

• MUS22.HDEL.2.1.18 Is cleaning equipment kept in good repair and kept clean?

  Yes

  No

  N/A

• MUS22.HDEL.2.10.2 Are foods only out of temperature control for a maximum of 30 minutes?

  Yes

  No

  N/A

• Does the store operate Caramico?

  Yes

  No

  N/A

Caramico - Critical

• MUS22.CER.2.11.6 Is the core temperature of foods at the end of cooking and reheating at least 75°C instantaneous?

  Yes

  No

  N/A

• MUS22.CER.2.11.7  Is the core temperature of foods to be hot held >63°C? Is the core temperature of hot held food checked every 2 hours?

  Yes

  No

  N/A

• MUS22.CER.2.11.3 Is the core temperature of chilled foods is between 0°C and 5°C?

  Yes

  No

  N/A

• MUS22.CER.2.10.19 Are foods within their Best Before or Use By Date?

  Yes

  No

  N/A

• MUS22.CER.2.10.26 Are Raw and Ready to eat foods stored to ensure there is no risk of contamination?

  Yes

  No

  N/A

• MUS22.CER.2.8.7 Do staff ensure that ready to eat foods are protected from contamination from microorganisms from raw foods through zoning, good personal hygiene and the correct 2 stage clean process?

  Yes

  No

  N/A

• MUS22.CER.3.2.2 Do staff understand the Control Points and the Critical Control Points for the areas they are working in, and are aware of the corrective action to be taken in the instance of product being outside of the acceptable limits  ?

  Yes

  No

  N/A

Caramico - Non-critical

• MUS22.CER.2.3.16 Is the wash hand basin supplied with liquid, antibacterial soap, paper towels and hot and cold (or suitably mixed) running water and a sign that states Now Wash Your Hands, taps non hand operated e.g. magic eye or knee and tap inserts available? Is the water running at a suitable temperature for handwashing, 30-45°C within 10 seconds?

  Yes

  No

  N/A

• MUS22.CER.2.3.15 Are hands washed at the wash hand basin only and at appropriate times?

  Yes

  No

  N/A

• MUS22.CER.2.3.20 Are staff in open food areas observed demonstrating good personal hygiene procedures e.g. not eating or drinking, no jewellery, false eye lashes etc?

  Yes

  No

  N/A

• MUS22.CER.2.3.2 Do staff working in open food areas, have the correct clean protective clothing for the area they are working in - white coats, aprons, hats, hair nets and if staff have beards, beard snoods provided and worn?

  Yes

  No

  N/A

• MUS22.CER.2.13.6 Are staff practicing good hygiene practice and allergen awareness?

  Yes

  No

  N/A

• MUS22.CER.2.3.12 Are plastic aprons worn when handling/preparing raw foods when working in a high risk/ ready to eat area of the store such as the Deli counter or Sandwich bar?

  Yes

  No

  N/A

• MUS22.CER.2.3.14 Are food safe gloves worn, changed regularly at the same times when you would wash your hands and hand washed prior to putting on and taking off.?

  Yes

  No

  N/A

• MUS22.CER.2.11.15 Is a sufficient number of clean, disinfected/sanitised, calibrated probes available and probe wipes in compliance with BS EN 1276 or BS EN 13697 available and be in date and not dried out?

  Yes

  No

  N/A

• MUS22.CER.2.10.1 Are products stored correctly as per their recommended storage regimes e.g chilled, frozen, ambient and chillers and freezers not overloaded and display cabinets not filled past their load lines?

  Yes

  No

  N/A

• MUS22.CER.2.10.2 Are foods only out of temperature control for a maximum of 30 minutes?

  Yes

  No

  N/A

• MUS22.CER.2.11.4 Is the core temperature of frozen foods is -18°C?

  Yes

  No

  N/A

• MUS22.CER.2.10.4 Is the temperature of all refrigerate units including shop floor units and larger backup chills recorded twice a day if not connected to a digital temperature monitoring system?

  Yes

  No

  N/A

• MUS22.CER.2.12.17 Do products made in house, have a longer use by date than the ingredients going into the product?

  Yes

  No

  N/A

• MUS22.CER.2.12.18 Are open life of products adhered to e.g. once opened use within X days?

  Yes

  No

  N/A

• MUS22.CER.2.10.27 Is unpasteurised cheese kept separately from pasteurised cheese?

  Yes

  No

  N/A

• MUS22.CER.2.10.14 Are all food items labelled correctly

  Yes

  No

  N/A

• MUS22.CER.2.10.9 Is stock rotation done on a First In First Out basis?

  Yes

  No

  N/A

• MUS22.CER.2.10.17 Are food and Non Food items stored separately, not on the floor and away from the walls?

  Yes

  No

  N/A

• MUS22.CER.2.10.33 Is packaging which will come into contact with food kept covered and off the floor and away from contamination and packaging for use with raw and ready to eat foods kept in the separate areas?

  Yes

  No

  N/A

• MUS22.CER.2.1.8 If Dishwashers are in use: Do dishwashers reach 55°C? A suitable method must be used to assess the temperature of the machine ie test strips/ electronic plates etc.

  Yes

  No

  N/A

• MUS22.CER.2.1.7 Are utensils and equipment cleaned in a dishwasher/ if not cleaned in a dishwasher do they go through a cleaning/ sanitation step?

  Yes

  No

  N/A

• MUS22.CER.2.2.20 Are there signs designating food preparation sinks and these are never used for cleaning?

  Yes

  No

  N/A

• MUS22.CER.2.10.25 Is display equipment clean?

  Yes

  No

  N/A

• MUS22.CER.2.1.18 Is cleaning equipment kept in good repair and kept clean?

  Yes

  No

  N/A

• MUS22.CER.2.8.8 Is food preparation/ handling equipment and utensils colour coded? Is wooden equipment used (wooden block/ some display equipment is an exception)?

  Yes

  No

  N/A

• MUS22.CER.2.7.1 Is food waste removed from the food handling areas as often as necessary and at least daily?

  Yes

  No

  N/A

• MUS22.CER.2.7.3 Is there an adequate number of foot/pedal operated bins supplied in all areas of the store with disposable sacks to allow for adequate segregation and control of food and non food waste and labelled as to their purpose?

  Yes

  No

  N/A

• MUS22.CER.2.1.24 Are records for cleaning kept and available for this week?

  Yes

  No

  N/A

• MUS22.CER.2.8.15 Are utensils, glass and perspex in good repair e.g. handles, boards? Are slicing and mincing blades, knives and scissors etc visually checked before use?

  Yes

  No

  N/A

• MUS22.CER.2.8.4 Where ingredients are stored in glass containers (e.g. jars and bottles), ensure they are stored above worksurfaces?

  Yes

  No

  N/A

• MUS22.CER.2.2.3 Are all areas, surfaces and food equipment in good repair and clean, not posing any contamination risk to food and kept clear including lights, walls, ceilings and floors?

  Yes

  No

  N/A

• MUS22.CER.2.13.4 Does the pizza menu contain all the allergen information required? Is the pizza menu containing allergen information clearly visible by customers?

  Yes

  No

  N/A

• Does the store operate an in-store bakery department?

  Yes

  No

  N/A

Bakery - Critical

• MUS22.BAK.2.11.3 Is the core temperature of chilled foods is between 0°C and 5°C?

  Yes

  No

  N/A

• MUS22.BAK.2.10.19 Are foods within their Best Before or Use By Date?

  Yes

  No

  N/A

• MUS22.BAK.2.10.26 Are Raw and Ready to eat foods stored to ensure there is no risk of contamination?

  Yes

  No

  N/A

• MUS22.BAK.2.8.7 Do staff ensure that ready to eat foods are protected from contamination from microorganisms from raw foods through zoning, good personal hygiene and the correct 2 stage clean process? A suitable single step disinfection/ sanitising cleaning procedure may also be in place

  Yes

  No

  N/A

• MUS22.BAK.3.2.2 Do staff understand the Control Points and the Critical Control Points for the areas they are working in, and are aware of the corrective action to be taken in the instance of product being outside of the acceptable limits  ?

  Yes

  No

  N/A

• MUS22.BAK.2.2.3 Are all areas, surfaces (including hand contact surfaces) and food equipment in good repair and clean, not posing any contamination risk to food and kept clear including lights, walls, ceilings and floors?

  Yes

  No

  N/A

Bakery

• MUS22.BAK.2.3.16 Is the wash hand basin supplied with liquid, antibacterial soap, paper towels and hot and cold (or suitably mixed) running water and a sign that states Now Wash Your Hands, taps non hand operated e.g. magic eye or knee and tap inserts available? Is the water running at a suitable temperature for handwashing, 30-45°C within 10 seconds?

  Yes

  No

  N/A

• MUS22.BAK.2.3.15 Are hands washed at the wash hand basin only and at appropriate times?

  Yes

  No

  N/A

• MUS22.BAK.2.3.20 Are staff in open food areas observed demonstrating good personal hygiene procedures e.g. not eating or drinking, no jewellery, false eye lashes etc?

  Yes

  No

  N/A

• MUS22.BAK.2.3.2 Do staff working in open food areas, have the correct clean protective clothing for the area they are working in - white coats, aprons, hats, hair nets and if staff have beards, beard snoods provided and worn?

  Yes

  No

  N/A

• MUS22.BAK.2.3.14 Are food safe gloves worn, changed regularly at the same times when you would wash your hands and hand washed prior to putting on and taking off.?

  Yes

  No

  N/A

• MUS22.BAK.2.13.6 Are staff practicing good hygiene practice and allergen awareness?

  Yes

  No

  N/A

• MUS22.BAK.2.1.8 If Dishwashers are in use: Do dishwashers reach 55°C? A suitable method must be used to assess the temperature of the machine ie test strips/ electronic plates etc.

  Yes

  No

  N/A

• MUS22.BAK.2.2.20 Are there signs designating food preparation sinks and these are never used for cleaning?

  Yes

  No

  N/A

• MUS22.BAK.2.1.18 Is cleaning equipment kept in good repair and kept clean?

  Yes

  No

  N/A

• MUS22.BAK.2.1.7 Are utensils and equipment cleaned in a dishwasher/ if not cleaned in a dishwasher do they go through a cleaning/ sanitation step?

  Yes

  No

  N/A

• MUS22.BAK.2.8.15 Are utensils, glass and perspex in good repair e.g. handles, boards? Are slicing and mincing blades, knives and scissors etc visually checked before use?

  Yes

  No

  N/A

• MUS22.BAK.2.10.25 Is display equipment clean?

  Yes

  No

  N/A

• MUS22.BAK.2.7.1 Is food waste removed from the food handling areas as often as necessary and at least daily?

  Yes

  No

  N/A

• MUS22.BAK.2.7.3 Is there an adequate number of foot/pedal operated bins supplied in all areas of the store with disposable sacks to allow for adequate segregation and control of food and non food waste and labelled as to their purpose?

  Yes

  No

  N/A

• MUS22.BAK.2.1.24 Are records for cleaning kept and available for this week?

  Yes

  No

  N/A

• MUS22.BAK.2.8.8 Is food preparation/ handling equipment and utensils colour coded? Is wooden equipment used (wooden block/ some display equipment is an exception)?

  Yes

  No

  N/A

• MUS22.BAK.2.11.4 Is the core temperature of frozen foods is -18°C?

  Yes

  No

  N/A

• MUS22.BAK.2.10.4 Is the temperature of all refrigerate units including shop floor units and larger backup chills recorded twice a day if not connected to a digital temperature monitoring system?

  Yes

  No

  N/A

• MUS22.BAK.2.10.1 Are products stored correctly as per their recommended storage regimes e.g chilled, frozen, ambient and chillers and freezers not overloaded and display cabinets not filled past their load lines?

  Yes

  No

  N/A

• MUS22.BAK.2.10.10 Is the correct freezing and thawing processes being followed?

  Yes

  No

  N/A

• MUS22.BAK.2.12.18 Are open life of products adhered to e.g. once opened use within X days?

  Yes

  No

  N/A

• MUS22.BAK.2.10.2 Are foods only out of temperature control for a maximum of 30 minutes?

  Yes

  No

  N/A

• MUS22.BAK.2.10.9 Is stock rotation done on a First In First Out basis?

  Yes

  No

  N/A

• MUS22.BAK.2.10.33 Is packaging which will come into contact with food kept covered and off the floor and away from contamination and packaging for use with raw and ready to eat foods kept in the separate areas?

  Yes

  No

  N/A

• MUS22.BAK.2.10.17 Are food and Non Food items stored separately, not on the floor and away from the walls?

  Yes

  No

  N/A

• MUS22.BAK.2.8.4 Where ingredients are stored in glass containers (e.g. jars and bottles), ensure they are stored above worksurfaces?

  Yes

  No

  N/A

• MUS22.BAK.2.2.3 Are all areas, surfaces (including hand contact surfaces) and food equipment in good repair and clean, not posing any contamination risk to food and kept clear including lights, walls, ceilings and floors?

  Yes

  No

  N/A

Shop Floor - Critical

• MUS22.SF.2.11.3 Is the core temperature of chilled foods is between 0°C and 5°C?

  Yes

  No

  N/A

• MUS22.SF.2.10.19 Are foods within their Best Before or Use By Date?

  Yes

  No

  N/A

• MUS22.SF.2.10.26 Are Raw and Ready to eat foods stored to ensure there is no risk of contamination?

  Yes

  No

  N/A

• MUS22.SF.3.2.2 Do staff understand the Control Points and the Critical Control Points for the areas they are working in, and are aware of the corrective action to be taken in the instance of product being outside of the acceptable limits  ?

  Yes

  No

  N/A

Shop Floor - Non-critical

• MUS22.SF2.5.7 Do any visitors to the premises sign a visitors log and complete a health questionnaire if entering any open food areas or will be involved in handling/ preparing or serving food while on the premises?

  Yes

  No

  N/A

• MUS22.SF.2.12.2 At the point of sale, is the correct information available for beef?

  Yes

  No

  N/A

• MUS22.SF.2.12.11 For poultry, at the point of sale is the correct information being provided either on the label or on a notice?

  Yes

  No

  N/A

• MUS22.SF.2.12.7 At the point of sale is the correct information available either on the label or on a notice for fish?

  Yes

  No

  N/A

• MUS22.SF.2.12.10 When merchandising Fruit and Vegetables, is the required information displayed accurately for the customer?

  Yes

  No

  N/A

• MUS22.SF.2.10.9 Is stock rotation done on a First In First Out basis?

  Yes

  No

  N/A

• MUS22.SF.2.10.15 Are Dented or blown cans not sold and FIFO stock rotation used?

  Yes

  No

  N/A

• MUS22.SF.2.10.1 Are products stored correctly as per their recommended storage regimes e.g chilled, frozen, ambient and chillers and freezers not overloaded and display cabinets not filled past their load lines?

  Yes

  No

  N/A

• MUS22.SF.2.11.4 Is the core temperature of frozen foods is -18°C?

  Yes

  No

  N/A

• MUS22.SF.2.10.4 Is the temperature of all refrigerate units including shop floor units and larger backup chills recorded twice a day if not connected to a digital temperature monitoring system?

  Yes

  No

  N/A

• MUS22.SF.2.11.5 Is ice cream to be held for longer than 1 week must be held at -23°C?

  Yes

  No

  N/A

• MUS22.SF.2.10.2 Are foods only out of temperature control for a maximum of 30 minutes?

  Yes

  No

  N/A

• MUS22.SF.2.10.5 If digital temperature monitoring system is in place, is the backup system checked daily to ensure all alarms triggered during the day have been addressed and appropriate corrective action taken and if automatic, is it accessible?

  Yes

  No

  N/A

• MUS22.SF.2.10.17 Are food and Non Food items stored separately, not on the floor and away from the walls?

  Yes

  No

  N/A

• MUS22.SF.2.7.6 Do staff wash their hands after handling rubbish?

  Yes

  No

  N/A

• MUS22.SF.2.1.1 If customer toilets are available in store are kept in a clean and sanitary condition. Are requisites to be present ie soap/ paper towel/ hand dryer, toilet paper, evidence of regular cleaning at least twice daily

  Yes

  No

  N/A

• MUS22.SF.2.10.25 Is display equipment clean?

  Yes

  No

  N/A

• MUS22.SF.2.1.1b Is the self service coffee area maintained in a clean condition, under milk machines cleaned, under counter fridges clean, allergen information displayed where required

  Yes

  No

  N/A

• MUS22.SF.2.1.18 Is cleaning equipment kept in good repair and kept clean?

  Yes

  No

  N/A

• MUS22.SF.2.2.1 Are premises and equipment in good repair and clean including lights, walls, ceiling and floors?

  Yes

  No

  N/A

• Does the store operate a Moo'd Counter?

  Yes

  No

  N/A

Moo'd Counter - Critical

• MUS22.MOO.2.10.19 Are foods within their Best Before or Use By Date? Is stock rotated and used on a FIFO basis

  Yes

  No

  N/A

• MUS22.MOO.2.8.7 Do staff ensure that ready to eat foods are protected from contamination from microorganisms from raw foods through zoning, good personal hygiene and the correct 2 stage clean process?

  Yes

  No

  N/A

• MUS22.MOO.3.2.2 Do staff understand the Control Points and the Critical Control Points for the areas they are working in, and are aware of the corrective action to be taken in the instance of product being outside of the acceptable limits  ?

  Yes

  No

  N/A

Moo'd Counter - Non-critical

• MUS22.MOO.2.3.16 Is the wash hand basin supplied with liquid, antibacterial soap, paper towels and hot and cold (or suitably mixed) running water and a sign that states Now Wash Your Hands, taps non hand operated e.g. magic eye or knee and tap inserts available? Is the water running at a suitable temperature for handwashing, 30-45°C within 10 seconds? ?

  Yes

  No

  N/A

• MUS22.MOO.2.3.2 Do staff serving at the Moo'd counter have their hair tied back and observing handwashing guidelines?

  Yes

  No

  N/A

• MUS22.MOO.2.3.14 Are food safe gloves worn, changed regularly at the same times when you would wash your hands and hand washed prior to putting on and taking off.?

  Yes

  No

  N/A

• MUS22.MOO.2.13.6 Are staff practicing good hygiene practice and allergen awareness?

  Yes

  No

  N/A

• MUS22.MOO.2.10.3 Are chillers and freezers over loaded and display cabinets filled past their load line?

  Yes

  No

  N/A

• MUS22.MOO.2.10.33 Is packaging which will come into contact with food kept covered and off the floor and away from contamination and packaging for use with raw and ready to eat foods kept in the separate areas?

  Yes

  No

  N/A

• MUS22.MOO.2.10.25 Is display equipment clean?

  Yes

  No

  N/A

• MUS22.MOO.2.1.24 Are records for cleaning kept and available for this week?

  Yes

  No

  N/A

• MUS22.MOO.2.8.15 Are utensils, glass and perspex in good repair e.g. handles, boards? Are slicing and mincing blades, knives and scissors etc visually checked before use?

  Yes

  No

  N/A

• MUS22.MOO.2.2.3 Are all areas, surfaces (including hand contact surfaces) and food equipment in good repair and clean, not posing any contamination risk to food and kept clear including lights, walls, ceilings and floors?

  Yes

  No

  N/A

• Does the store operate an in-store Café?

  Yes

  No

  N/A

In-Store Café - Critical

• MUS22.CAF.2.11.6 Is the core temperature of foods at the end of cooking and reheating at least 75°C instantaneous?

  Yes

  No

  N/A

• MUS22.CAF.2.11.3 Is the core temperature of chilled foods is between 0°C and 5°C?

  Yes

  No

  N/A

• MUS22.CAF.2.10.19 Are foods within their Best Before or Use By Date?

  Yes

  No

  N/A

• MUS22.CAF.2.8.7 Do staff ensure that ready to eat foods are protected from contamination from microorganisms from raw foods through zoning, good personal hygiene and the correct 2 stage clean process?

  Yes

  No

  N/A

• MUS22.CAF.3.2.2 Do staff understand the Control Points and the Critical Control Points for the areas they are working in, and are aware of the corrective action to be taken in the instance of product being outside of the acceptable limits  ?

  Yes

  No

  N/A

• Yes

  No

  N/A

In-Store Café - Non-critical

• MUS22.CAF.2.3.16 Is the wash hand basin supplied with liquid, antibacterial soap, paper towels and hot and cold (or suitably mixed) running water and a sign that states Now Wash Your Hands, taps non hand operated e.g. magic eye or knee and tap inserts available? Is the water running at a suitable temperature for handwashing, 30-45°C within 10 seconds?

  Yes

  No

  N/A

• MUS22.CAF.2.3.15 Are hands washed at the wash hand basin only and at appropriate times?

  Yes

  No

  N/A

• MUS22.CAF.2.3.20 Are staff in open food areas observed demonstrating good personal hygiene procedures e.g. not eating or drinking, no jewellery, false eye lashes etc?

  Yes

  No

  N/A

• MUS22.CAF.2.3.2 Do staff working in open food areas, have the correct clean protective clothing for the area they are working in - café uniform requirements - T-shirt / apron. Food Preparation staff (making salads, sandwiches etc.) must also wear hats and / or hair nets and disposable apron

  Yes

  No

  N/A

• MUS22.CAF.2.13.6 Are staff practicing good hygiene practice and allergen awareness?

  Yes

  No

  N/A

• MUS22.CAF.2.3.12 Are plastic aprons worn when handling/preparing raw foods when working in a high risk/ ready to eat area of the store such as the Deli counter or Sandwich bar?

  Yes

  No

  N/A

• MUS22.CAF.2.3.14 Are food safe gloves worn, changed regularly at the same times when you would wash your hands and hand washed prior to putting on and taking off.?

  Yes

  No

  N/A

• MUS22.CAF.2.11.15 Is a sufficient number of clean, disinfected/sanitised, calibrated probes available and probe wipes in compliance with BS EN 1276 or BS EN 13697 available and be in date and not dried out?

  Yes

  No

  N/A

• MUS22.CAF.2.10.1 Are products stored correctly as per their recommended storage regimes e.g chilled, frozen, ambient and chillers and freezers not overloaded and display cabinets not filled past their load lines?

  Yes

  No

  N/A

• MUS22.CAF.2.10.2 Are foods only out of temperature control for a maximum of 30 minutes?

  Yes

  No

  N/A

• MUS22.CAF.2.11.4 Is the core temperature of frozen foods is -18°C?

  Yes

  No

  N/A

• MUS22.CAF.2.10.10 Is the correct freezing and thawing processes being followed?

  Yes

  No

  N/A

• MUS22.CAF.2.10.4 Is the temperature of all refrigerate units including larger backup chills recorded twice a day if not connected to a digital temperature monitoring system?

  Yes

  No

  N/A

• MUS22.CAF.2.11.5 Is the temperature of ice cream being stored for longer than 1 week held at -23°C (-12 for gelato)?

  Yes

  No

  N/A

• MUS22.CAF.2.9.10 Are ice scoops & Ice machines being well managed?

  Yes

  No

  N/A

• MUS22.CAF.2.12.18 Are open life of products adhered to e.g. once opened use within X days?

  Yes

  No

  N/A

• MUS22.CAF.2.10.9 Is stock rotation done on a First In First Out basis?

  Yes

  No

  N/A

• MUS22.CAF.2.10.17 Are food and Non Food items stored separately, not on the floor and away from the walls?

  Yes

  No

  N/A

• MUS22.CAF.2.10.33 Is packaging which will come into contact with food kept covered and off the floor and away from contamination and packaging for use with raw and ready to eat foods kept in the separate areas?

  Yes

  No

  N/A

• MUS22.CAF.2.1.8 If Dishwashers are in use: Do dishwashers reach 55°C? A suitable method must be used to assess the temperature of the machine ie test strips/ electronic plates etc.

  Yes

  No

  N/A

• MUS22.CAF.2.1.7 Are utensils and equipment cleaned in a dishwasher/ if not cleaned in a dishwasher do they go through a cleaning/ sanitation step?

  Yes

  No

  N/A

• MUS22.CAF.2.1.18 Is cleaning equipment kept in good repair and kept clean?

  Yes

  No

  N/A

• MUS22.CAF.2.8.15 Are utensils, glass and perspex in good repair e.g. handles, boards?

  Yes

  No

  N/A

• MUS22.CAF.2.10.25 Is display equipment clean?

  Yes

  No

  N/A

• MUS22.CAF.2.1.24 Are records for cleaning kept and available for this week?

  Yes

  No

  N/A

• MUS22.CAF.2.8.8 Is food preparation/ handling equipment and utensils colour coded? Is wooden equipment used (wooden block/ some display equipment is an exception)?

  Yes

  No

  N/A

• MUS22.CAF.2.7.1 Is food waste removed from the food handling areas as often as necessary and at least daily?

  Yes

  No

  N/A

• MUS22.CAF.2.7.3 Is there an adequate number of foot/pedal operated bins supplied in all areas of the store with disposable sacks to allow for adequate segregation and control of food and non food waste and labelled as to their purpose?

  Yes

  No

  N/A

• MUS22.CAF.2.8.4 Where ingredients are stored in glass containers (e.g. jars and bottles), ensure they are stored above worksurfaces?

  Yes

  No

  N/A

• MUS22.CAF.2.2.3 Is the café service area, customer seating area and customer facilities in good repair and clean,  (including hand contact surfaces) and food equipment , not posing any contamination risk to food and kept clear including lights, walls, ceilings and floors.

  Yes

  No

  N/A

• MUS22.STA.2.3.16 Is the wash hand basin supplied with liquid, antibacterial soap, paper towels and hot and cold (or suitably mixed) running water and a sign that states Now Wash Your Hands, taps non hand operated e.g. magic eye or knee and tap inserts available? Is the water running at a suitable temperature for handwashing, 30-45°C within 10 seconds?

  Yes

  No

  N/A

• MUS22.STA.2.4.7 Are there are an adequate number of toilets (one flush toilet per 15 members of staff) - Are they vented, not opening onto food rooms and are all doors self closing? Toilets are kept clean and in a sanitary condition

  Yes

  No

  N/A

• MUS22.STA.2.4.12 Are lockers provided in changing rooms in clean condition, with no personal items stored on top of the lockers and included on the cleaning schedule?

  Yes

  No

  N/A

• MUS22.STA.2.3.11 Is protective clothing for raw and ready to eat areas stored separately?

  Yes

  No

  N/A

• MUS22.STA.2.3.9 Is protective clothing stored away from outdoor clothing?

  Yes

  No

  N/A

• MUS22.STA.2.3.10 Is protective clothing worn in the toilets, canteen or outside the premises?

  Yes

  No

  N/A

• MUS22.STA.2.7.3 Is there an adequate number of bins supplied in all areas of the store to allow for adequate segregation and control of waste and the correct sacks used for waste food and debris?

  Yes

  No

  N/A

• MUS22.STA.2.7.7 Is food and non food waste segregated? Bins shall be labelled as to their purpose

  Yes

  No

  N/A

Pest Control - Critical

• MUS22.PES.2.6.13 If rodents are found, is there a follow up inspections and treatments until the problem is eradicated (2 successive clear visits, 2 days apart)

  Yes

  No

  N/A

Pest Control - Non-critical

• MUS22.PES.2.6.5 Is there a pest contract in place with a registered pest contractor (DAFM & IPCA). Does this contract outline a minimum of 8 visits per year, EFKS inspected and cleaned 4 times per year and an emergency call out process.

  Yes

  No

  N/A

• MUS22.PES.2.6.9 Is there an up to date site map available showing baits, traps and electric fly killers? Locations of all baits internally and externally and the associated bait point numbers

  Yes

  No

  N/A

• MUS22.PES.2.6.20 Are all external bait boxes tamper proof, secured and bait points numbered?

  Yes

  No

  N/A

• MUS22.PES.2.6.8 Were at least 8 routine inspections in the previous 12 month (5-7 week intervals)? Were actions or recommendations from visits recorded including proofing/ housekeeping or cleaning recommendations? Were the actions closed out by the store. The records must be available for review - these can be paper or electronic

  Yes

  No

  N/A

• MUS22.PES.2.6.18 Are EFK tubes changed annually, unless validation from the contractor e.g. Rentokil LED bulbs that are 3 years and are more than 2.4 meters from the floor and not pre surfaces. No other fly insect preparations in use?

  Yes

  No

  N/A

• MUS22.PES.2.6.3 Do staff report any sightings of pests to management?

  Yes

  No

  N/A

• MUS22.PES.2.6.22 Are any windows or doors that open into open food areas covered with flyscreens, of the correct size (Minimum mesh size 1.2mm – mesh size 16)?

  Yes

  No

  N/A

• MUS22.PES.2.6.23 Are kick plates and push plates provided to doors, and external doors that are not intended to be left open shall be fitted with spring loaded closers?

  Yes

  No

  N/A

• MUS22.PES.2.6.2 Are premises adequately proofed against pests and clear of any harbourage? Are external clear of harbourage and redundant equipment ?

  Yes

  No

  N/A

• MUS22.PES.2.6.12 Does the contractor report to the site management prior to leaving and provide a debrief on the findings of their visit and any recommendations and are recommendations closed out?

  Yes

  No

  N/A

Documentation - Critical

• MUS22.DOC.1.1.1 Is the retail premises registered or approved by the relevant regulatory authority in line with its original registration?

  Yes

  No

  N/A

Documentation - Non-critical

• MUS22.DOC.1.4.2 Is there an up to date list of the local / non-nominated suppliers used (Independent Purchasing of Goods) available?

  Yes

  No

  N/A

• MUS22.DOC.3.3.4  Does an annual HACCP/ Food Safety Management Review take place or when something has changed and minutes of the review retained on file?

  Yes

  No

  N/A

• MUS22.DOC.3.2.1  Do management know where the Hazard Analysis document, Process Flow and Control Plan is stored to be able to provide this to the EHO or external auditor if requested? Is there a HACCP Team in place?

  Yes

  No

  N/A

• MUS22.FSC.1.10.15 The HACCP Team shall meet at a minimum of quarterly and the meetings shall be minuted ​ (Covered under Food Safety Culture)

  Yes

  No

  N/A

• MUS22.DOC.1.7.4 Is there a system of documents in store to ensure that the most recent version of documents and procedures are available. Records of amendments must be kept with the Food Safety Management System?

  Yes

  No

  N/A

• MUS22.DOC.3.2.5 Are all corrective actions recorded if monitoring shows that something is wrong e.g. chickens continued cooking when temperature was below 75oC?

  Yes

  No

  N/A

• MUS22.DOC.1.8.3 Is there a system of Food Safety & Housekeeping audits in place?

  Yes

  No

  N/A

• MUS22.DOC.1.5.7 Is a label validation challenge included as part of the weekly Food Safety Verification checks?

  Yes

  No

  N/A

• MUS22.DOC.1.3.1 Is a Product Recall procedure available including where actions taken are recorded and are the Products involved, amount of stock affected, where produced, the quantity of product affected, batches, date codes all recorded for both product recalls and withdrawals?

  Yes

  No

  N/A

• MUS22.DOC.1.3.9 Is a customer complaints procedure in place and are customer complaints investigated (in the case of in house produced foods),  closed out, root cause identified and trending conducted to ensure recurrence can be prevented?

  Yes

  No

  N/A

• MUS22.DOC.1.1.7 Does the store have copies of relevant legislation on file or knowledge of where to locate these?

  Yes

  No

  N/A

• MUS22.DOC.2.7.16 Are animal by products (beef, pork, lamb and poultry trims) collected by an approved collector?

  Yes

  No

  N/A

• MUS22.DOC.1.6.8 Is a schedule of testing devised by the store to ensure that all products are verified over a period of 2 years? Records should be kept for at least 2 years

  Yes

  No

  N/A

• MUS22.DOC.1.6.1 Is all shelf life analysis carried out in accredited laboratory only, and are results interpreted to ensure guidance criteria are met and is microbiological testing conducted on all foods produced in store that have a shelf life of longer than two days?

  Yes

  No

  N/A

• MUS22.DOC.3.2.6 Are weekly verification checks carried out?

  Yes

  No

  N/A

• MUS22.DOC.3.2.7 Is there a schedule of Maintenance for complex equipment in place and service carried out per Manufacturers instruction.Are bespoke pieces of equipment CE certified?

  Yes

  No

  N/A

• MUS22.TRN.1.9.3 Is a system of measuring the competency of the staff and their awareness of the conducting their duties in a food safe way in place?

  Yes

  No

  N/A

• MUS22.TRN.1.9.1 Are the training needs of all staff identified through their job specification ie Food Handler, floor staff etc and is this as per the training policy?

  Yes

  No

  N/A

• MUS22.TRN.2.3.30 Are staff trained to on the pre requisites, level 1 and be supervised prior to working in an open food area? Have the been trained to Level 2 Food Safety Training within 3 months of starting work?

  Yes

  No

  N/A

• MUS22.TRN.2.3.32 Are training records kept on file for the duration of a persons employment and for a period of 2 years post cessation of their employment?

  Yes

  No

  N/A

• MUS22.REC.3.3.1 Are monitoring records for Control Points, Critical Control Points and Pre Requisites reviewed weekly?

  Yes

  No

  N/A

• MUS22.REC.2.1.3 Is a cleaning schedule available, which ensures all food and hand contact surfaces, floors, walls, shelving, ceilings and ducting are included ?

  Yes

  No

  N/A

• MUS22.REC.2.2.18 Is a glass register in place and a regular check carried out on all glass implements/ equipment to ensure there are no breakages and no risk to product?

  Yes

  No

  N/A

• MUS22.REC.2.3.7 Are protective clothing washed separately from the household wash and washed at 60oC or above?

  Yes

  No

  N/A

• MUS22.REC.3.2.3 Are records being completed accurately and truthfully, inline with the timing required to perform the tasks?

  Yes

  No

  N/A

• MUS22.REC.2.8.3 Is glass in windows or doors leading into open food areas shatterproof and is a glass/Perspex/crockery breakage procedure available?

  Yes

  No

  N/A

• MUS22.REC.2.10.29 Are Records of inspection of transport vehicles on file including dispatch, and temperature checks ?

  Yes

  No

  N/A

• MUS22.REC.2.1.16 Are environmental swabs used to verify the effectiveness of cleaning and is the frequency of swabbing determined by a risk assessment?

  Yes

  No

  N/A

• MUS22.REC.2.7.17 On collection, does the waste collector give the store a commercial document, which must be kept for 2 years?

  Yes

  No

  N/A

• MUS22.REC.2.9.3 Are private supplies (well, borehole or spring) treated prior to use and systems regularly serviced and this is recorded e.g. filters changed, UV lights renewed?

  Yes

  No

  N/A

• MUS22.REC.2.11.16 Are all probes or at a minimum a Master Probe calibrated by an external certified lab annually and records of calibration maintained. If a Masterprobe approach is used are all other probes verified against the Mater probe at a minium of quarterly and are these checks recorded?

  Yes

  No

  N/A

• MUS22.REC.2.10.7 Where on an automatic system, is the temperature checked weekly by a disinfected, calibrated probe? This probe must be independent of the digital temperature monitoring system. The checks must be recorded

  Yes

  No

  N/A

• MUS22.REC.2.1.24 Are historic cleaning records available for review?

  Yes

  No

  N/A