Patisserie Counter

Patisserie Counter

Are temporary hats, coats and snoods available?

Are bread and flour notice 1.106 and food labelling regulations 1.107 displayed adjacent to bake off or on the patisserie counter?

Are the appropriate thermometers and probe ends available and in working order? WAHS 279 s 280.

Are allergy notices prominently displayed?

Is there signage prohibiting any one from entering without the proper protective clothing. 1.21

Is the sign BAK-29760-PO (please use tongs sign with hand symbol and nuts disclaimer) on display?

Are all units running at the correct temperature? Core probe one product per counter and record details WAHS 150

Have manual temperatures been recorded and actioned ? With core blocks in use where appropriate. WAHS 510

Assess partner understanding of the weekly deep clean and the requirement to turn the cabinet to off / fans only at the required frequency. Are all temperatures being completed on the cleaning record following this? WAHS 420

Is all stock in the back chillers sealed, date labelled and in date? WAHS 882

Are the display dates on the backs of the tickets today's date or longer?

Assess the standard of cleaning throughout the section. Is there evidence of the clean as you go routines being followed? WAHS 420

Are there any non permitted chemicals or equipment in use?

Are cleaning chemicals being used correctly? Assess partners understanding of the. 2 stage cleaning process.

Is the correct colour coded equipment being used? Is it properly sanitised? Do partners understand the need for colour coded equipment?

Are partners adhering to business dress standards, does the partners business appear clean?

Assess partners understanding of the process of changing clothing and hand washing when moving between counters

Are cleaning bottles changed daily and signed for on the cleaning record? WAHS 420

Is food waste being disposed of separately.

Are any load lines exceeded is air flow obstructed?

Are all food packaging items stored so as to prevent cross contamination?

Is all chilled stock being placed in refrigeration within 30 mins? And is the cold chain maintained when moving products from one area to another?

Is the area free from broken or damaged equipment?

Are all current working documents available and being signed off correctly?

For patisserie counters with coffee machines

Do partners understand the procedure for cleaning the coffee machine at the end of trade? Is this completed at one go at the end of trade? Is the cleaning sign used until cleaning is completed? Are 2 cups of coffee being dispensed post cleaning prior to putting the machine back into use.

For milk stored chilled, are temperatures of the fridge being recorded. WAHS 510

For branches using thermo jugs is the time the milk is on display being controlled correctly using the wipe able clock? WAHS 1447

Patisserie Counter - Partner Questions

What is the correct procedure when cleaning a work surface?

How do you make a bottle of D10

What is the correct procedure for partners on open food who have had sickness or diarrhoea ?

Partners names.

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Bake Off

Bake Off

Are bread and flour notice 1.106 and food labelling regulations 1.107 displayed adjacent to bake off or on the patisserie counter?

Is the sign BAK-29760-PO (please use tongs sign with hand symbol and nuts disclaimer) on display?

Are allergy notices prominently displayed?

Are temporary hats, coats and snoods available?

Is stock in the bake off freezer sealed, dated and in date?

Assess partners understanding of the traying up process and the max. Time between trading up and baking.

Assess the standard of cleaning throughout the section, is there evidence of the clean as you go routines being followed?

Are cleaning chemicals being used correctly assess partners understanding of the. 2 stage cleaning process

Are cleaning bottles changed daily and signed for on the cleaning record?
Are there any no permitted chemicals in use?

Is the correct colour coded equipment in use, properly sanitised and in working order?

Assess partners understanding of the process for changing clothing and hand washing when moving between counters

Are partners adhering to business dress standards, does the partners business appear clean?

Are all food packaging items stored so as to prevent cross contamination?

Is bake off bread being check weighed as per bake off instruction manual?

Are all current working documents available and being signed off correctly?

Bake off - Partner Questions

What would you do if you found that a bread has registered under weight?

How do you make a bottle of D10

What is the correct procedure for partners on open food who have had sickness or diarrhoea ?

What is the correct procedure when preparing croissants?

What is the correct procedure when cleaning a work surface?

Partner Names:

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Deli /Cheese

Deli /Cheese counter

Are temporary hats, coats and snoods available?

Is there signage at the entrance to the counter prohibiting anyone from entering without the proper protective clothing?

Are allergy notices prominently displayed? WAHS 1.115

Are all units running at the correct temperature? Core probe one product per counter and record details WAHS 150

Have manual temperatures been recorded and actioned ? With core blocks in use where appropriate. WAHS 510

Are the appropriate thermometers and probe ends available and in working order? WAHS 279, 280.

Assess partner understanding of the weekly deep clean and the need to turn the cabinet to fans only / off ( bop says both) are all temperature correct and being recorded before re stocking?

Is all stock in the back chillers sealed, dated and in date?

Are the disciplines for the sealing and dating of cheese with branch life expiry dates being applied on the counter?

Are the display dates on the backs of the tickets today's date or longer?

Are cleaning chemicals being used correctly? Assess partners understanding of the. 2 stage cleaning process.

Are cleaning bottles being changed daily and signed for?

Are there any non permitted chemicals or equipment in use?

Is the correct colour coded equipment in use? Do partners understand the need for colour coded equipment?

Assess the standard of cleaning across the section. Is there evidence that the clean as you go policy is being adhered to?

Are partners adhering to business dress standards, does the partners business appear clean?

Do partners understand the process of changing clothing and hand washing when moving between counters?

Is all food waste being separated from general waste?

Is all chilled stock placed under refrigeration within 30 minutes?

Is the area free from broken or damaged equipment?

Are all products below load lines?

Are all current working documents available and being signed off?

For olives displayed on the counter, is the sign FRV- 27693-PO displayed on the counter glass?

If Parmesan cheese is displayed at ambient temperature, is it correctly dated and rotated?

Is the procedure for customer tastings being adhered to?

Is all chilled stock being placed in refrigeration within 30 mins? And is the cold chain maintained when moving products from one area to another?

Deli / Cheese Counter - Partner Questions

How do you make a bottle of D10

How should unpasteurised cheese be handled / served?

What is the correct procedure for partners on open food who have had sickness or diarrhoea ?

What is the correct procedure when cleaning a work surface?

Partner Names:

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Rotisserie and hot food

Rotisserie

Are temporary hats, coats and snoods available?

Are allergy notices prominently displayed? WAHS 1.115

Is there signage prohibiting any one from entering without the proper protective clothing. 1.21

Are all units running at the correct temperature? Core probe one product per counter and record details WAHS 150

Have the cook / hold / display temperatures been recorded correctly . Are products being correctly cooked in batches? Assess Partners understanding of what to do if a product fails to reach the required temperature.

Is the temperature of each microwaved item checked and recorded? WAHS 395

Are the appropriate thermometers and probe ends available and in working order? WAHS 279 / 280

Are all current working documents available and being signed off correctly?

Is the correct colour coded equipment in use? Do partners understand the need for colour coded equipment?

Are there any non permitted chemicals or equipment in use?

Do partners understand the process of changing clothing and hand washing when moving between counters?

Are cleaning bottles being changed daily and signed for?

Assess the standard of cleaning across the section. Is there evidence that the clean as you go policy is being adhered to?

Is the correct colour coded equipment in use? Do partners understand the need for colour coded equipment?

Are there any non permitted chemicals or equipment in use?

Are partners adhering to business dress standards, does the partners business appear clean?

Are all,packaging items being stored to avoid cross contamination?

Are large and standard chickens being cooked separately?

Is the area free from broken or damaged equipment?

Are Partners aware of how to control the amount of time a product is on display for and the maximum time for each product?

Is fat being drained and stored in the designated area?

Take a temperature probe of a product on display

Rotisserie - Partner Questions

What is the correct procedure for partners on open food who have had sickness or diarrhoea ?

How do you make a bottle of D10

What is the correct procedure when cleaning a work surface?

What is the correct procedure If a product fails to reach temperature whilst cooking?

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Partner dining room

PDR

Are temporary white coats, hats and snoods available?

Is there signage at the entrance of the counter prohibiting access to partners without the correct business dress?

Is the allergen sign 1.214 on display?

Have manual temperatures been recorded and actioned with core blocks in use where appropriate?

Is the appropriate probe available on the section?

Have cook / holding temperatures been recorded correctly. Are products being cooked in batches? Do Partners understand the procedure if a product fails to reach the requirement temperature?

Are cleaning chemicals used correctly? Assess Partner understanding of 2 stage cleaning process

Are brushes completely submerged in D10 solution, including handles?

Assess standard of cleaning throughout the section. Is there evidence of the clean as you go routines being followed?

Check quality of all loose produce in the partner dining room, is it fit for consumption and still in date? Has fruit and veg been washed in the raw area?

Are cooking Partners wearing chefs wear ?

Is clothing removed when partners go for their break, visit the shop floor etc.

Are raw and RTE products segregated during storage, preparation and handling? Do partners understand why?

Are the allergen records in use and up to date?

Are areas clearly labelled Raw / RTE

Is the correct colour coded equipment being properly used and stored? Do partners understand the need for colour coded equipment ?

No incorrect chemicals being stored in this area?

Is all food waste being separated from general waste?

Is all stock in the back chillers sealed, date labelled and in date?

Are all products in the Partners' fridge in date and stored correctly?

Is all packaging stored to prevent cross contamination?

Is all paperwork completed correctly?

Is the area free from broken or damaged equipment?

PDR Partner questions

How is raw and ready to eat kept separate in your kitchen area?

What is the correct procedure for partners on open food who have had sickness or diarrhoea ?

How do you make a bottle of D10

What is the correct procedure If a product fails to reach temperature whilst cooking?

Partners names.

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Cafe

Cafe

Are allergy notices prominently displayed? WAHS 1.115
Check if allergy records apply to cafés also

Is the food labelling regulations 1.107 sticker displayed?

Is there signage at the entrance to the counter prohibiting anyone from entering without the proper protective clothing?

Are there Temporary white coats hats and snoods available?

Are all units running at the correct temperature? Core probe one product per counter and record details WAHS 150

Have manual temperatures been recorded and actioned? WAHS 510

Have the cook / display. Temperatures been recorded correctly? Do partners understand what to do if a product fails to reach the required temperature? WAHS 1602, 1603 (old cafe) WAHS 1683 ( new cafe)

Is the temperature of each microwaved item checked and recorded? WAHS 395

Are the appropriate thermometers and probe ends available and in working order? WAHS 279 / 280

Assess partner understanding of the weekly deep clean and the need to turn the cabinet to fans only / off ( bop says both) are all temperature correct and being recorded before re stocking?

Is all stock in the back chillers sealed, dated and in date?

Are all,packaging items being stored to avoid cross contamination?

Are cleaning chemicals being used correctly assess partners understanding of the 2 stage cleaning process.

Assess the standard of cleaning across the section. Is there evidence that the clean as you go policy is being adhered to?

Are there any non permitted chemicals or equipment in use?

Are cleaning bottles being changed daily and signed for?

Are partners adhering to business dress standards, does the partners business appear clean?

Are all partners wearing the correct business dress?

* Do BOH partners have chefs whites and trousers?

Is the correct colour coded equipment in use? Do partners understand the need for colour coded equipment?

Is clothing being removed when partners go for a break or to carry out shopping for the section?

New world cafe - are raw and RTE products segregated during storage, preparation and handling? Do partners understand why?

Do Partners wash hands after handling Money, before touching open food?

Do partners understand the process of changing clothing and hand washing when moving between counters?

Is all chilled stock placed under refrigeration within 30 minutes?

Are all current working documents available and being signed off?

Is the area free from broken or damaged equipment?

Are all brushes completely submerged in D10 solution, including handles?

Are all units running at the correct temperatures?

Are all products below load lines?

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

Cafe - Partner Questions

How is raw and ready to eat kept separate in your kitchen area?

What is the correct procedure for partners on open food who have had sickness or diarrhoea ?

How do you make a bottle of D10

What is the correct procedure If a product fails to reach temperature whilst cooking?

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Food To Go

Food To Go

Are allergy notices prominently displayed? WAHS 1.115

Is there signage prohibiting any one from entering without the proper protective clothing. 1.21

Are bread and flour notice 1.106 and food labelling regulations 1.107 displayed on the patisserie counter?

Are there Temporary white coats hats and snoods available?

Are all units running at the correct temperature? Core probe one product per counter and record details WAHS 150

Have the cook / hold / display temperatures been recorded correctly . Are products being correctly cooked in batches? Assess Partners understanding of what to do if a product fails to reach the required temperature.

Is the temperature of each microwaved item checked and recorded? WAHS 395

For milk stored chilled, are temperatures being recorded WAHS 510

Is all stock in the back chillers sealed, dated and in date?

Are the display dates on the backs of the tickets today's date or longer?

For branches using thermo jugs, is the time of the milk on display controlled correctly using the wipeable clock?

Assess the standard of cleaning across the section. Is there evidence that the clean as you go policy is being adhered to?

Do partners understand the procedure for cleaning the coffee machine at the end of trade? Is this completed at one go at the end of trade? Is the cleaning sign used until cleaning is completed? Are 2 cups of coffee being dispensed post cleaning prior to putting the machine back into use.

Are cleaning chemicals being used correctly? Assess partners understanding of the. 2 stage cleaning process.

Are there any non permitted chemicals or equipment in use?

Is the correct colour coded equipment in use? Do partners understand the need for colour coded equipment?

Assess the standard of cleaning across the section. Is there evidence that the clean as you go policy is being adhered to?

Are partners adhering to business dress standards, does the partners business appear clean?

Do partners understand the process of changing clothing and hand washing when moving between counters?

Is bake off bread being check weighed as per bake off instruction manual?

Are all,packaging items being stored to avoid cross contamination?

Do Partners wash hands after handling Money, before touching open food?

Is all chilled stock being placed in refrigeration within 30 mins? And is the cold chain maintained when moving products from one area to another?

Food To Go Table. Is the display adequate to protect open food and is signage for open food on display? BAK-79760PO

Are all products below load lines?

Are any load lines exceeded is air flow obstructed?

Is all food waste being separated from general waste?

Are all current working documents available and being signed off?

Additional information.

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Meat & Fish counter

FIsh

Is there signage at the entrance to the counter prohibiting anyone from entering without the proper protective clothing?

Are allergy notices prominently displayed? WAHS 1.115

Are temporary hats, coats and snoods available?

Are shell fish health mark control slips being retained in date order for 60 days?

Are partners aware of the MSC procedures?

Are MSC Inspection reports being filed in docs for inspection folder?

Are the MSC Labels being retained for 6 months?

Are MSC (same species) products segregated from non MSC products on display?

Are MSC (same species) products segregated from non MSC products in storage, with counter ticket?

Is a copy of the MSC site agreement available to be seen? WAHS1850

Are all units running at the correct temperature? Core probe one product per counter and record details WAHS 150

Have manual temperatures been recorded and actioned ? With core blocks in use where appropriate. WAHS 510

Are the appropriate thermometers and probe ends available and in working order? WAHS 279 s 280.

Assess partner understanding of the weekly deep clean and the requirement to turn the cabinet to off / fans only at the required frequency. Are all temperatures being completed on the cleaning record following this? WAHS 420

Is all stock in the back chillers sealed, date labelled and in date? WAHS 882

Are the display dates on the backs of the tickets today's date or longer?

Are all food packaging items stored so as to prevent cross contamination?

Are there any non permitted chemicals or equipment in use?

Are cleaning chemicals being used correctly? Assess partners understanding of the. 2 stage cleaning process.

Are cleaning bottles being changed daily and signed for?

Assess the standard of cleaning across the section. Is there evidence that the clean as you go policy is being adhered to?

Is the correct colour coded equipment in use? Do partners understand the need for colour coded equipment?

Are partners adhering to business dress standards, does the partners business appear clean?

Do partners understand the process of changing clothing and hand washing when moving between counters?

Is barrier cream present on the fish counter?

Is all chilled stock placed under refrigeration within 30 minutes?

Is the counter layout correct in terms of raw, breaded, smoked etc?

Is the area free from broken or damaged equipment?

Are all products below load lines?

Is the correct garnish in use on the counter? With no in permitted items in or around pdr the counter?

Is all food waste being separated from general waste?

Are all current working documents available and being signed off?

Meat

Is there signage at the entrance to the counter prohibiting anyone from entering without the proper protective clothing?

Are all units running at the correct temperature? Core probe one product per counter and record details WAHS 150

Have manual temperatures been recorded and actioned ? With core blocks in use where appropriate. WAHS 510

Are the appropriate thermometers and probe ends available and in working order? WAHS 279 s 280.

Assess partner understanding of the weekly deep clean and the requirement to turn the cabinet to off / fans only at the required frequency. Are all temperatures being completed on the cleaning record following this? WAHS 420

Is all stock in the back chillers sealed, date labelled and in date? WAHS 882

Are the display dates on the backs of the tickets today's date or longer?

Are all current working documents available and being signed off?

Are cleaning bottles being changed daily and signed for?

Are there any non permitted chemicals or equipment in use?

Assess the standard of cleaning across the section. Is there evidence that the clean as you go policy is being adhered to?

Is the correct colour coded equipment in use? Do partners understand the need for colour coded equipment?

Do partners understand the process of changing clothing and hand washing when moving between counters?

Are all packaging items being stored to avoid cross contamination?

Is all chilled stock placed under refrigeration within 30 minutes?

Are partners adhering to business dress standards, does the partners business appear clean?

Have all beef & veal traceability been accurately completed? WAHS 56
Are laminated copies of WAHS 106, 108, 487 available on the counter?

Is the area free from broken or damaged equipment?

Is all food waste being separated from general waste?

Are all products below load lines?

Are all current working documents available and being signed off?

Are the beef labelling and raw beef notices in place? WAHS 1.116 & 1.117

Are allergy notices prominently displayed? WAHS 1.115

Meat & Fish counter, Partner questions.

How do you make a bottle of D10

What is the correct procedure when cleaning a work surface?

What is the correct procedure for partners on open food who have had sickness or diarrhoea ?

Partners names.

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Rotisserie PREP

Rotisserie preparation area

Are temporary hats, coats and snoods available?

Are the correct handling and preparation skills being used in the raw food areas including the spitting of chickens . Are all products in date / time .

Are all current working documents available and being signed off correctly?

Are cleaning bottles being changed daily and signed for?

Is the correct colour coded equipment in use? Do partners understand the need for colour coded equipment?

Are there any non permitted chemicals or equipment in use?

Assess the standard of cleaning across the section. Is there evidence that the clean as you go policy is being adhered to?

Do partners understand the process of changing clothing and hand washing when moving between counters?

Are partners adhering to business dress standards, does the partners business appear clean?

Are all,packaging items being stored to avoid cross contamination?

Is the area free from broken or damaged equipment?

Is all chilled stock placed under refrigeration within 30 minutes?

Is fat being drained and stored in the designated area?

Is there signage prohibiting any one from entering without the proper protective clothing. 1.21

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Petrol Filling Station

Petrol Filling Station
Add photos to support observations
Add photos to support observations.

Shopfloor checks

Shopfloor

Is the food hygiene rating sticker displayed at the store entrance?

Front of store sign (incorporating Waitrose is owned by sign 8.28.1)

Welcome Desk

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

* Is information on the two documents accurate and do line numbers correspond?
* If further items were found OOD, has the correct action been taken?

Do partners understand the procedure for cleaning the coffee machine at the end of the day? Is this completed in one go at the end of trade . Is the cleaning sign used until cleaning is complete? Are 2 cups of coffee dispensed post cleaning? WAHS 372

For milk stored chilled, are temperatures being recorded WAHS 510

For branches using thermo jugs, is the time of the milk on display controlled correctly using the wipeable clock?

Shopfloor

Probe a line of ice cream

Probe a chilled line

Probe a meat line

Check a number of raw meat lines to check they are within date and rotated?

Check a number of chilled lines to check they are within date and rotated?

Check a number of ambient lines to check they are within date and rotated?

FRV checks including prep room

Are all units running at the correct temperature? Do partners appreciate. The different temperature regimes I.e. Cooled and chilled?

Have manual temperatures been recorded and actioned ? With core blocks in use where appropriate. WAHS 510

Assess the standard of cleaning throughout the section. Is there evidence of the clean as you go routines being followed? WAHS 420

Is all chilled stock being placed in refrigeration within 30 mins? And is the cold chain maintained when moving products from one area to another?

Are the statutory requirements for the display of products stating the country of origin, quality and class being maintained?

Are the case end labels present on IFCO trays?

Is the " please wash fruit and veg" barker present every 16 feet . FRV-14161-PO

Check 5 lines of loose FRV for country of origin.

Questions for FRV Partners.

If the quality of a product is still good, but passed it's sell by date, could you sell this to a customer or place in the dining room?

What is the procedure if a tray end label is missing?

Partners names.

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Warehouse

Warehouse

Are cold rooms and freezers running at the correct temperature

Are the correct unloading procedures being followed, are the trailer temperatures being recorded on the delivery document and the ROSM

Are the air curtains present and un damaged in freezers, cold rooms etc?

Is the cleaning rota up to date for the chillers and freezers.

Is the cleaning rota up to date for the shop floor fixtures?

Is the floor of the loading bay, warehouse and refuse area clear of debris?

Is the branch cleaning equipment stored appropriately?

Is there any evidence of Partners visiting the refuse area in open food clothing?

Is all chilled stock being placed within refrigeration within 30 minutes?

Is ice cream stored at the furthest point from the door?

Is all stock stored off the floor?

Is all stock stored off the floor?is waste disposed of in the correct manner? Are liquids disposed of down the foul drain?

Are Partners aware of the signs of pest infestation?

Is packaging stored in its original outer case, sealed to prevent cross contamination?

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Changing Rooms

Changing Rooms.

Are the male and female changing rooms clean and tidy? Is the correct sanitiser soap and air drier units.

Is there signage preventing partners in open food handling clothing from entering? WAHS 3.18

Are there designated areas to segregate protective clothing. Male and Female areas.

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

WR. Deliver

WR. Deliver

Are the van temperature monitoring records up to date? WAHS 4

Assess the standard of cleaning throughout the section. Is there evidence of the clean as you go routines being followed.

Are the van compartments, box liners and delivery crates clean inside and out?
Assess the standard of cleaning for freezer crates.

Is the time out of refrigeration being monitored for chilled and frozen picks?

For van deliveries, assess the partners understanding of preparing the van for delivery. In particular the importance of getting the van to the correct temperature prior to loading.

Are current working documents available and being signed off correctly?

Additional information

Are there any further non conformities not previously scored?

Are there any further non conformities not previously scored?

NOTES:

Audit Results

Total number of Minor non-compliance?

Total number of Major non-compliance?

Total number of Critical non-compliance?

Additional comments.

Signature :
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.