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Safe & Legal 2019
Safe & Legal 2019
Alan Calder

Safe & Legal 2019

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Free Safe & Legal 2019 Checklist

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Title Page

  • Conducted on

  • Prepared by

  • Location

The Basics

  • Auditor Name:

  • Client Address:

  • Primary Contact:

  • Job Title:

  • Date:

  • Signed:

  • Email:

  • Start Time:

  • End Time:

  • De-brief Notes

  • I confirm that the following information was discussed in the audit debrief:

  • De-brief with (Name):

  • Signed:

  • Internal Notes

  • Date:

  • Strictly private and confidential

Page 1 of 50

Section

Table of Content

  • Scratch Bakery (Tesco) - Food Safety 5

  • Scratch Bakery (Tesco) - Food Safety 6

Scratch Bakery (Tesco) - People Safety 7

  • Scratch Bakery (Tesco) - Regulatory 7

  • Scratch Bakery (Tesco) - Regulatory 8

Bake Off (TESCO) - Food Safety 8

Bake Off (TESCO) - Food Safety 9

Bake Off (TESCO) - Food Safety 10

Bake Off (TESCO) - People Safety 10

Bake off (TESCO) - Regulatory 10

Bake off (TESCO) - Regulatory 11

Counters (Deli) - Food Safety 11

Counters (Deli) - Food Safety 12

Counters (Deli) - Food Safety 13

Counters (Deli) - People Safety 13

Counters (Deli) - Regulatory 13

Counters (Deli) - Regulatory 14

Counters (Food To Go) - Food Safety 14

Counters (Food To Go) - Food Safety 15

Counters (Food To Go) - Food Safety 16

Counters (Food To Go) - People Safety 16

Counters (Food To Go) - People Safety 17

Counters (Food To Go) - Regulatory 17

Counters (Hot Deli) - Food Safety 17

Counters (Hot Deli) - Food Safety 18

Counters (Hot Deli) - Food Safety 19

Counters (Hot Deli) - Food Safety 20

Counters (Hot Deli) - People Safety 20

Counters (Hot Deli) - Regulatory 20

Counters (Fish) - Food Safety 20

Counters (Fish) - Food Safety 21

Counters (Fish) - Food Safety 22

Counters (Fish) - Food Safety 23

Counters (Fish) - People Safety 23

Counters (Fish) - Regulatory 23

Counters (Fish) - Regulatory 24

Counters (Meat) - Food Safety 24

Counters (Meat) - Food Safety 25

Counters (Meat) - Food Safety 26

Counters (Meat) - People Safety 26

Counters (Meat) - Regulatory 27

Café (Third Party) - Regulatory 27

Café (Third Party) - Food Safety 27

Cafe (Third Party) - People Safety 27

Third Party Counter - Regulatory 27

Third Party Counter - Food Safety 28

Third Party Counter - People Safety 28

Store Entrance/Exit (Tesco) - Food Safety 28

Store Entrance/Exit (Tesco) - People Safety 28

Shop Floor (Produce) - Food Safety 29

Shop Floor (Produce) - People Safety 29

Shop Floor (Produce) - Regulatory 29

Shop Floor (Grocery & Frozen) - Food Safety 29

Shop Floor (Grocery & Frozen) - Food Safety 30

Shop Floor (Grocery & Frozen) - People Safety 30

Shop Floor (Dairy/Meat & Poultry) - Food Safety 30

Shop Floor (Dairy/Meat & Poultry) - People Safety 30

  • Shop Floor (Tesco) - Food Safety 30

Shop Floor (Tesco) - Food Safety 31

Shop Floor (Tesco) - People Safety 32

  • Shop Floor (Tesco) - Regulatory 32

  • Shop Floor (Tesco) - Regulatory 33

Shop Floor (Non Food) (Tesco) - People Safety 33

Shop Floor (Non Food) (Tesco) - Food Safety 33

Customer Toilets - Food Safety 33

Customer Toilets - Food Safety 34

Customer Toilets - People Safety 34

Colleague Changing Area - People Safety 34

Colleague Changing Area - Food Safety 34

Colleague Changing Area - Food Safety 35

Colleague Toilets - Food Safety 35

Colleague Toilets - People Safety 35

Colleague Toilets - People Safety 36

Backdoor and Warehouse (Tesco) - Food Safety 36

  • Backdoor and Warehouse (Tesco) - Food Safety 37

Backdoor and Warehouse (Tesco) - People Safety 37

Backdoor and Warehouse (Tesco) - People Safety 38

  • Backdoor and Warehouse (Tesco) - Regulatory 38

  • Dotcom (Tesco) - Food Safety 38

  • Dotcom (Tesco) - Food Safety 39

Dotcom (Tesco) - People Safety 39

Dotcom (Tesco) - People Safety 40

Dotcom (Tesco) - People Safety 41

Click&Collect (PodCollectionPoint) - People Safety 41

Click&Collect (Pod Collection Point) - Food Safety 41

Click&Collect(VanCollectionPoint) - People Safety 41

Click&Collect(VanCollectionPoint) - People Safety 42

Click&Collect(VanCollectionPoint) - Food Safety 42

Third Party Run (Colleague Room) - Regulatory 42

Third Party Run (Colleague Room) - Food Safety 42

Third Party Run (Colleague Room) - People Safety 42

Store Fire Walk (TESCO) - People Safety 43

Car Park & External Areas (Tesco) - People Safety 43

Car Park & External Areas (Tesco) - People Safety 44

Car Park & External Areas (Tesco) - Food Safety 44

PFS Management Systems - Food Safety 44

PFS Management Systems - People Safety 44

PFS Management Systems - Regulatory 44

PFS Management Systems - Regulatory 45

  • PFS (Tesco) - Food Safety 45

  • PFS (Tesco) - Food Safety 46

PFS (Tesco) - People Safety 46

PFS (Tesco) - People Safety 47

  • PFS (Tesco) - Regulatory 47

Management Systems NON EXPRESS - People Safety 47

Management Systems NON EXPRESS - People Safety 48

Management Systems NON EXPRESS - People Safety 49

Management Systems NON EXPRESS - Food Safety 49

Management Systems NON EXPRESS - Regulatory 49

Management Systems NON EXPRESS - Regulatory 50

  • Scratch Bakery (Tesco) - Food Safety

Record Keeping

  • Has the Bakery Safe & Legal Record been completed correctly for the current week/previous week?

  • Does the Bakery Safe & Legal Record accurately reflect the standards observed during the audit?

  • Other

Structure & Maintenance

  • Is there an adequate supply of hot and cold running water available at all sinks & WHBs?

  • Is the wash hand basin facility in good repair?

  • Is all food contact equipment in a food safe, undamaged condition?

  • Are the floors in the area in good repair?

  • Are the walls in the area in good repair?

  • Is the ceiling in good repair?

  • Is there a working hand dryer for drying hands?

  • Are oven & canopies in good repair, working effectively & free of excessive build up of grease/dirt?

  • Other

Food Safety & Hygiene

  • Can all colleagues from the department demonstrate how to deal with a customer allergy query?

  • Are colleagues aware of food handlers fitness to work policy?

  • Does the hand wash basin have the correct Ecolab hand soap?

  • Is there a dedicated hand wash basin in the area?

  • Are all wash hand basins accessible & free of any equipment etc?

  • Does the hand wash basin have a plug?

  • Does the equipment washing sink have a sink plug?

  • Are all colleagues following the hand washing policy?

  • Are all colleagues following the dress code and appearance policies?

  • Do colleagues have access to the correct uniform (hats, coats, jackets, aprons)?

  • Are all colleagues uniforms (hats, coats, jackets, aprons) clean?

  • Are all colleagues wearing hats and/or hair nets & is the hair fully covered?

  • Do colleagues remove their protective clothing when leaving the area?

  • Is the bakery area free from all unapproved personal items belonging to store colleagues?

  • Are the correct cloths available to clean preparation surfaces and equipment (Blue RTE & green RAW)?

  • Are all serving or preparation utensils in a clean and undamaged condition?

  • Are tongs and bags available & clean for customers to use for loose product?

  • Are there any risks of cross contamination affecting food safety?

  • Non-conforming Notes

  • Strictly private and confidential

Page 5 of 50

  • Scratch Bakery (Tesco) - Food Safety

Food Safety & Hygiene

  • Are all food preparation and food storage areas free from risks of contamination?

  • Is there a dedicated area outside Bakery production for ingredients/packaging & is it in clean/tidy?

  • Is there a clearly designated area for waste food?

  • Other

Cleaning

  • Are all wash hand basins and soap dispensers clean?

  • Is the equipment washing sink clean?

  • Does the equipment sink have sink liner dilution markings?

  • Is Aseptopol available for use?

  • Is Aseptopol diluted correctly?

  • Is the Aseptopol contact time implemented correctly?

  • Is the storage area clean and free from contamination risks?

  • Is the oven canopy clean considering active production?

  • Are the walls clean considering active production?

  • Are the floors clean considering active production?

  • Is the ceiling clean considering active production?

  • Is the cleaning equipment shadow board in place, clean and have all the correct tools?

  • Are the Ecolab cleaning guide/cards available?

  • Other

Operational Control

  • Are all chilled products kept in the cold chain before and after preparation?

  • Is all waste food stored correctly in the designated waste area?

  • Are products & ingredients sealed/covered/stored correctly/labelled with the correct date code?

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Are there any pest proofing concerns?

  • Are the EFK's clean & in a good state of repair?

  • Other

Scratch Bakery (Tesco) - People Safety

Health & Safety

  • Non-conforming Notes

  • Strictly private and confidential

Page 6 of 50

Scratch Bakery (Tesco) - People Safety

Health & Safety

  • Is the floor in the area free from slip and trip hazards?

  • Is the relevant PPE for chemical use easily available and in good working order?

  • Is PPE available in good, clean working order & can colleagues demonstrate what and when to use it?

  • Do colleagues know how to use all equipment safely?

  • Are instruction manuals for equipment available?

  • Is there a working anti-static vacuum cleaner inc. attachments/replacement filter bags available?

  • Other

Structure & Maintenance

  • Is all equipment in good, safe working order and free from evidence of tampering?

  • Are all safety interlocks and red emergency stop buttons working for the equipment?

  • Is there adequate lighting in place?

  • Other

Operational Control

  • Are knives stored safely & hygienically?

  • Other

Fire Safety

  • Is a fire blanket & foam/Type F extinguisher easily accessible to the deep fat fryer if present?

  • Other

Cleaning

  • Are the Ecolab chemicals used safely i.e. correct chemical/equipment/method/PPE?

  • Are only authorised cleaning chemicals used & stored separate, away from the contract cleaners?

  • Are the latest colleague cleaning cards easily available/do all colleagues know where to find them?

  • Other

  • Scratch Bakery (Tesco) - Regulatory

Record Keeping

  • Are all products including baked baguettes check-weighed?

  • Other

Operational Control

  • Are the correct allergen notices on display?

  • Is the correct product allergen information available?

  • Are all products for sale in date & correctly rotated in the ISB?

  • Non-conforming Notes

  • Strictly private and confidential

Page 7 of 50

  • Scratch Bakery (Tesco) - Regulatory

Operational Control

  • Can all colleagues demonstrate the correct use of the check weigh machine (automatic or manual)?

  • Are bakery products for recycling processed correctly?

  • Other

Bake Off (TESCO) - Food Safety

Record Keeping

  • Has the Bakery Safe & Legal Record been completed correctly for the current week/previous week?

  • Does the Bakery Safe & Legal Record accurately reflect the standards observed during the audit?

  • Other

Structure & Maintenance

  • Is there an adequate supply of hot and cold running water available at all sinks & WHBs?

  • Is the wash hand basin facility in good repair?

  • Are the ovens in good repair?

  • Is all food contact equipment in a food safe, undamaged condition?

  • Are the walls in the area in good repair?

  • Are the floors in the area in good repair?

  • Is the ceiling in the area in good repair?

  • Is there a working hand dryer for drying hands?

  • Other

Food Safety & Hygiene

  • Can all colleagues from the department demonstrate how to deal with a customer allergy query?

  • Are colleagues aware of food handlers fitness to work policy?

  • Are all wash hand basins accessible & free of any equipment etc?

  • Does the hand wash basin have the correct Ecolab hand soap?

  • Is there a dedicated hand wash basin in the area?

  • Does the equipment washing sink have a sink plug?

  • Does the hand wash basin have a plug?

  • Are all colleagues following the hand washing policy?

  • Are all colleagues uniforms (hats, coats, jackets, aprons) clean?

  • Are all colleagues wearing hats and/or hair nets & is the hair fully covered?

  • Are all colleagues wearing the correct uniform (hats, coats, jackets, aprons) where required?

  • Do colleagues have access to the correct uniform (hats, coats, jackets, aprons)?

  • Non-conforming Notes

  • Strictly private and confidential

Page 8 of 50

Bake Off (TESCO) - Food Safety

Food Safety & Hygiene

  • Do all colleagues have neat, short or tied back hair where appropriate?

  • Do colleagues remove their protective clothing when leaving the area?

  • Is the bakery area free from all unapproved personal items belonging to store colleagues?

  • Are cuts/open sores covered with blue waterproof plasters?

  • Are the correct cloths available to clean preparation surfaces and equipment (Blue)?

  • Are non-touch techniques used and are tongs, paper/paper hands, and bags available for customers?

  • Are all serving or preparation utensils in a clean and undamaged condition?

  • Is food packaging stored appropriately to limit contamination risks?

  • Are all food preparation areas free from sources of physical contamination?

  • Are all relevant products sealed/covered and stored correctly?

  • Are there any risks of cross contamination affecting food safety?

  • Other

Cleaning

  • Are all wash hand basins and soap dispensers clean?

  • Is the equipment washing sink clean?

  • Does the equipment sink have sink liner dilution markings?

  • Is the floor in a clean condition?

  • Are the walls in a clean condition?

  • Is the ceiling clean considering active production?

  • Is the bake off oven clean?

  • Are the chillers clean & food stored hygienically (off the floor?)

  • Are the freezer clean & food stored off the floor?

  • Are the Ecolab cleaning guide/cards available?

  • Is Aseptopol available for use?

  • Is Aseptopol diluted correctly?

  • Is the Aseptopol contact time implemented correctly?

  • Equipment and cloths for cleaning are clean and in good repair?

  • Are preparation surfaces clean?

  • Is all food contact equipment clean?

  • Other

Operational Control

  • Are the freezers working correctly?

  • Non-conforming Notes

  • Strictly private and confidential

Page 9 of 50

Bake Off (TESCO) - Food Safety

Operational Control

  • Are the chillers working correctly?

  • Other

Pest Management

  • Are the EFK's clean & in a good state of repair?

  • Is the area free from signs/evidence of pests?

  • Are there any pest proofing concerns?

  • Other

Bake Off (TESCO) - People Safety

Health & Safety

  • Are instruction manuals for equipment available?

  • Are all safety interlocks and red emergency stop buttons working for the equipment?

  • Is the floor in the area free from slip and trip hazards?

  • Is the relevant PPE for chemical use easily available and in good working order?

  • Do colleagues know how to use all equipment safely?

  • Do all colleagues know the correct PPE for cleaning all equipment (ovens/hot fat drawers/fryers)?

  • Is PPE available in good clean working order and can colleagues demonstrate what and when to use it?

  • Are all knives stored safely?

  • Is all equipment in good, safe working order and free from evidence of tampering?

  • Other

Structure & Maintenance

  • Are all safety interlocks and red emergency stop buttons working for the equipment?

  • Are electrical light switches & sockets free from damage and in a good condition?

  • Other

  • Is there adequate lighting in place?

  • Other

Cleaning

  • Are only authorised cleaning chemicals used & stored separate, away from the contract cleaners?

  • Are the Ecolab chemicals used safely i.e. correct chemical/equipment/method/PPE?

  • Are the latest colleague cleaning cards easily available/do all colleagues know where to find them?

  • Other

Bake off (TESCO) - Regulatory

  • Non-conforming Notes

  • Strictly private and confidential

Page 10 of 50

Bake off (TESCO) - Regulatory

Operational Control

  • Is the correct product allergen information available?

  • Are bakery products for recycling processed correctly?

  • Are all products for sale in date & correctly rotated in the ISB?

  • Are all products & ingredients sealed/covered/being stored correctly/labelled with the correct date?

  • Other

Counters (Deli) - Food Safety

Record Keeping

  • Has the Food Counter Safe & Legal Record been completed correctly (current/previous week)?

  • Does the Food Counter Safe & Legal Record accurately reflect standards observed during the audit?

  • Other

Structure & Maintenance

  • Is there an adequate supply of hot and cold running water available at all sinks & WHBs?

  • Is the wash hand basin facility in good repair?

  • Is all equipment in a food safe, undamaged condition?

  • Are the walls in the area in good repair?

  • Are the floors in the area in good repair?

  • Is the ceiling in the area in good repair?

  • Are all refrigerated and frozen cabinets working correctly?

  • Other

Food Safety & Hygiene

  • Can all colleagues from the department demonstrate how to deal with a customer allergy query?

  • Are colleagues aware of food handlers fitness to work policy?

  • Can all colleagues explain the temperature escalation process?

  • Can all colleagues explain the policy around moving between raw and ready-to-eat open food areas?

  • Is there a dedicated hand wash basin in the area?

  • Are all wash hand basins accessible & free of any equipment etc?

  • Does the hand wash basin have a plug?

  • Does the equipment washing sink have a sink plug?

  • Does the hand wash basin have the correct Ecolab hand soap?

  • Are all colleagues following the hand washing policy?

  • When colleagues move between raw and ready-to-eat open food areas to they wash their hands?

  • Non-conforming Notes

  • Strictly private and confidential

Page 11 of 50

Counters (Deli) - Food Safety

Food Safety & Hygiene

  • Is there blue roll available for drying hands or working hand dryer?

  • Do all colleagues use non-touch techniques when handling ready-to-eat products?

  • Are uniforms of colleagues who work in ready-to-eat and raw open food areas stored separately?

  • Are all colleagues wearing hats and/or hair nets & is the hair fully covered?

  • Are all colleagues following the dress code and appearance policies?

  • Are all colleagues wearing the correct uniform (hats, coats, jackets, aprons) where required?

  • Do colleagues have access to the correct uniform (hats, coats, jackets, aprons)?

  • When colleagues move between raw and ready-to-eat open food areas do they change aprons?

  • Do colleagues remove apron/jacket/hat when entering any back of house area (warehouse/WC/canteen)?

  • Are all colleagues uniforms (hats, coats, jackets, aprons) clean?

  • Are the correct colour coded boards and knives being used?

  • Are the correct colour coded boards and knives being stored correctly?

  • Are the colour coded knives in good repair?

  • Are the colour coded boards in good repair?

  • Are the correct cloths available to clean preparation surfaces and equipment (Blue RTE & green RAW)?

  • Are raw products kept apart from RTE products at all times during storage/handling/display?

  • Are all serving or preparation utensils in a clean and undamaged condition?

  • Are all products displayed correctly (food safe)?

  • Are there any risks of cross contamination affecting food safety?

  • Is there a clearly designated area for waste food?

  • Other

Cleaning

  • Is the equipment washing sink clean?

  • Does the equipment sink have sink liner dilution markings?

  • Is the knife storage unit clean?

  • Is Aseptopol available for use?

  • Is Aseptopol diluted correctly?

  • Is the Aseptopol contact time implemented correctly?

  • Are all required cleaning chemicals available for use?

  • Is the wash hand basin & hand soap dispenser clean?

  • Are the refrigerators clean?

  • Are the freezers clean?

  • Non-conforming Notes

  • Strictly private and confidential

Page 12 of 50

Counters (Deli) - Food Safety

Cleaning

  • Is the storage area clean and free from contamination risks?

  • Are the walls clean considering active production?

  • Are the floors clean considering active production?

  • Are the Ecolab cleaning guide/cards available?

  • Is the ceiling clean considering active production?

  • Other

Operational Control

  • Are all chilled products kept in the cold chain before and after preparation?

  • Is all waste food stored correctly in the designated waste area?

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Are there any pest proofing concerns?

  • Are the EFK's clean & in a good state of repair?

  • Other

Counters (Deli) - People Safety

Health & Safety

  • Is the relevant PPE for chemical use easily available and in good working order?

  • Do all colleagues know what the correct PPE is for using all equipment safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers used safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers cleaned safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers stored safely?

  • Is all dangerous equipment guarded as required by the manufacturer?

  • Are all floors in the area free from slip and trip hazards?

  • Other

Cleaning

  • Are the Ecolab chemicals used safely i.e. correct chemical/equipment/method/PPE?

  • Do all colleagues know how to clean equipment safely?

  • Are the latest colleague cleaning cards easily available/do all colleagues know where to find them?

  • Other

Counters (Deli) - Regulatory

  • Non-conforming Notes

  • Strictly private and confidential

Page 13 of 50

Counters (Deli) - Regulatory

Operational Control

  • Are all products correctly rotated?

  • Are the correct allergen notices on display?

  • Are all stored products sealed/covered & being stored correctly/labelled with the correct date code?

  • Are all products on display within their code date in date?

  • Other

Counters (Food To Go) - Food Safety

Record Keeping

  • Has the Food Counter Safe & Legal Record been completed correctly (current/previous week)?

  • Does the Food Counter Safe & Legal Record accurately reflect standards observed during the audit?

  • Other

Structure & Maintenance

  • Is there an adequate supply of hot and cold running water available at all sinks & WHBs?

  • Is the wash hand basin facility in good repair?

  • Is all equipment in a food safe, undamaged condition?

  • Are the walls in the area in good repair?

  • Are the oven & canopies (where applicable) in good repair?

  • Are the floors in the area in good repair?

  • Is the ceiling in the area in good repair?

  • Are all refrigerated and frozen cabinets working correctly?

  • Other

Food Safety & Hygiene

  • Can colleagues from the department demonstrate how to use the probe correctly?

  • Can all colleagues from the department demonstrate how to deal with a customer allergy query?

  • Can all colleagues explain the temperature escalation process?

  • Can all colleagues explain the policy around moving between raw and ready-to-eat open food areas?

  • Are colleagues aware of food handlers fitness to work policy?

  • Are all colleagues following the hand washing policy?

  • When colleagues move between raw and ready-to-eat open food areas to they wash their hands?

  • Is there a dedicated hand wash basin in the area?

  • Are all wash hand basins accessible & free of any equipment etc?

  • Does the hand wash basin have a plug?

  • Non-conforming Notes

  • Strictly private and confidential

Page 14 of 50

Counters (Food To Go) - Food Safety

Food Safety & Hygiene

  • Does the equipment washing sink have a sink plug?

  • Does the hand wash basin have the correct Ecolab hand soap?

  • Is there blue roll available for drying hands or working hand dryer?

  • Are all colleagues following the dress code and appearance policies?

  • Are all colleagues wearing hats and/or hair nets & is the hair fully covered?

  • Are all colleagues uniforms (hats, coats, jackets, aprons) clean?

  • Do colleagues have access to the correct uniform (hats, coats, jackets, aprons)?

  • Are all colleagues wearing the correct uniform (hats, coats, jackets, aprons) where required?

  • Do colleagues remove apron/jacket/hat when entering any back of house area (warehouse/WC/canteen)?

  • When colleagues move between raw and ready-to-eat open food areas do they change aprons?

  • Are uniforms of colleagues who work in ready-to-eat and raw open food areas stored separately?

  • Is there a probe thermometer available?

  • Is the probe thermometer working (turning on)?

  • Has the probe thermometer been calibrated?

  • Are there correct wipes to sanitise the probe?

  • Are the wipes to in date and not dry?

  • Do all colleagues use non-touch techniques when handling ready-to-eat products?

  • Are the correct colour coded boards and knives being used?

  • Are the correct colour coded boards and knives being stored correctly?

  • Are the colour coded knives in good repair?

  • Are the colour coded boards in good repair?

  • Are raw products kept apart from RTE products at all times during storage/handling/display?

  • Are the correct cloths available to clean preparation surfaces and equipment (Blue RTE & green RAW)?

  • Are all serving or preparation utensils in a clean and undamaged condition?

  • Are all products displayed correctly (food safe)?

  • Other

Cleaning

  • Is the probe thermometer clean?

  • Is the wash hand basin & hand soap dispenser clean?

  • Is the equipment washing sink clean?

  • Does the equipment sink have sink liner dilution markings?

  • Is the knife storage unit clean?

  • Non-conforming Notes

  • Strictly private and confidential

Page 15 of 50

Counters (Food To Go) - Food Safety

Cleaning

  • Is Aseptopol available for use?

  • Is Aseptopol diluted correctly?

  • Is the Aseptopol contact time implemented correctly?

  • Are all required cleaning chemicals available for use?

  • Are the refrigerators clean?

  • Are the freezers clean?

  • Is the storage area clean and free from contamination risks?

  • Is the oven canopy clean considering active production?

  • Are the walls clean considering active production?

  • Are the floors clean considering active production?

  • Is the ceiling clean considering active production?

  • Other

Operational Control

  • Are all chilled products kept in the cold chain before and after preparation?

  • Is all waste food stored correctly in the designated waste area?

  • Is there a clearly designated area for waste food?

  • Other

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Are there any pest proofing concerns?

  • Are the EFK's clean & in a good state of repair?

  • Other

Counters (Food To Go) - People Safety

Health & Safety

  • Is the relevant PPE for chemical use easily available and in good working order?

  • Do all colleagues know what the correct PPE is for using all equipment safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers used safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers stored safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers cleaned safely?

  • Is all dangerous equipment guarded as required by the manufacturer?

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 16 of 50

Counters (Food To Go) - People Safety

Health & Safety

  • Do colleagues know the correct process for using all equipment safely? (ovens/hot fat drawer/fryer)?

  • Are all floors in the area free from slip and trip hazards?

  • Other

Cleaning

  • Are the Ecolab chemicals used safely i.e. correct chemical/equipment/method/PPE?

  • Are only authorised cleaning chemicals used & stored separate, away from the contract cleaners?

  • Are the latest colleague cleaning cards easily available/do all colleagues know where to find them?

  • Other

Counters (Food To Go) - Regulatory

Operational Control

  • Are all products correctly rotated?

  • Are the correct allergen notices on display?

  • Are all stored products sealed/covered & being stored correctly/labelled with the correct date code?

  • Are all products on display within their code date in date?

  • Other

Counters (Hot Deli) - Food Safety

Record Keeping

  • Is the Hot Food Daily Checks and Temperature Record Safe & Legal Record available?

  • Has the Hot Food Daily Checks & Temp Record been completed correctly (current/previous week)?

  • Does the Hot Food Daily Checks & Temperature Record Safe & Legal Record reflect standards observed?

  • Other

Structure & Maintenance

  • Is there an adequate supply of hot and cold running water available at all sinks & WHBs?

  • Is the wash hand basin facility in good repair?

  • Is all equipment in a food safe, undamaged condition?

  • Are the walls in the area in good repair?

  • Are oven & canopies in good repair, working effectively & free of excessive build up of grease/dirt?

  • Are the floors in the area in good repair?

  • Is the ceiling in the area in good repair?

  • Are all refrigerated and frozen cabinets working correctly?

  • Other

  • Non-conforming Notes

  • Strictly private and confidential

Page 17 of 50

Counters (Hot Deli) - Food Safety

Food Safety & Hygiene

  • Can all colleagues from the department demonstrate how to deal with a customer allergy query?

  • Can colleagues on the hot deli counter demonstrate how to use the probe correctly?

  • Can all colleagues explain the temperature escalation process?

  • Can all colleagues explain the policy around moving between raw and ready-to-eat open food areas?

  • Are colleagues using the powersoak able to explain how to use it correctly?

  • Are colleagues aware of food handlers fitness to work policy?

  • Are all colleagues following the hand washing policy?

  • Is there a dedicated hand wash basin in the area?

  • Are all wash hand basins accessible & free of any equipment etc?

  • Does the equipment washing sink have a sink plug?

  • Does the hand wash basin have a plug?

  • Is there blue roll available for drying hands or working hand dryer?

  • Does the hand wash basin have the correct Ecolab hand soap?

  • When colleagues move between raw and ready-to-eat open food areas to they wash their hands?

  • Are all colleagues uniforms (hats, coats, jackets, aprons) clean?

  • Is there a probe thermometer available?

  • Is the probe thermometer working (turning on)?

  • Has the probe thermometer been calibrated?

  • Are there correct wipes to sanitise the probe?

  • Are the wipes to in date and not dry?

  • Are all colleagues following the dress code and appearance policies?

  • Are all colleagues wearing hats and/or hair nets & is the hair fully covered?

  • Do colleagues remove apron/jacket/hat when entering any back of house area (warehouse/WC/canteen)?

  • Do colleagues have access to the correct uniform (hats, coats, jackets, aprons)?

  • When colleagues move between raw and ready-to-eat open food areas do they change aprons?

  • Are all colleagues wearing the correct uniform (hats, coats, jackets, aprons) where required?

  • Are uniforms of colleagues who work in ready-to-eat and raw open food areas stored separately?

  • Do all colleagues use non-touch techniques when handling ready-to-eat products?

  • Are the correct colour coded boards and knives being used?

  • Are the correct colour coded boards and knives being stored correctly?

  • Are the correct cloths available to clean preparation surfaces and equipment (Blue RTE & green RAW)?

  • Are the colour coded knives in good repair?

  • Non-conforming Notes

  • Strictly private and confidential

Page 18 of 50

Counters (Hot Deli) - Food Safety

Food Safety & Hygiene

  • Are the colour coded boards in good repair?

  • Are raw products kept apart from RTE products at all times during storage/handling/display?

  • Are all serving or preparation utensils in a clean and undamaged condition?

  • Are all products displayed correctly (food safe)?

  • Is there a clearly designated area for waste food?

  • Are there any risks of cross contamination affecting food safety?

  • Other

Cleaning

  • Is the wash hand basin & hand soap dispenser clean?

  • Is the equipment washing sink clean?

  • Does the equipment sink have sink liner dilution markings?

  • Is the probe thermometer clean?

  • Is the knife storage unit clean?

  • Is Aseptopol available for use?

  • Is Aseptopol diluted correctly?

  • Is the Aseptopol contact time implemented correctly?

  • Are all required cleaning chemicals available for use?

  • Are the refrigerators clean?

  • Are the freezers clean?

  • Is the storage area clean and free from contamination risks?

  • Is the oven canopy clean considering active production?

  • Are the walls clean considering active production?

  • Are the floors clean considering active production?

  • Is the ceiling clean considering active production?

  • Are the Ecolab cleaning guide/cards available?

  • Other

Operational Control

  • Are all chilled products kept in the cold chain before and after preparation?

  • Is all waste food stored correctly in the designated waste area?

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Non-conforming Notes

  • Strictly private and confidential

Page 19 of 50

Counters (Hot Deli) - Food Safety

Pest Management

  • Are there any pest proofing concerns?

  • Are the EFK's clean & in a good state of repair?

Counters (Hot Deli) - People Safety

Health & Safety

  • Is the relevant PPE for chemical use easily available and in good working order?

  • Do all colleagues know what the correct PPE is for using all equipment safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers used safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers stored safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers cleaned safely?

  • Is all dangerous equipment guarded as required by the manufacturer?

  • Do colleagues know the correct process for using all equipment safely? (ovens/hot fat drawer/fryer)?

  • Do all colleagues know the correct PPE for cleaning all equipment (ovens/hot fat drawers/fryers)?

  • Are all floors in the area free from slip and trip hazards?

  • Can colleagues describe how to safely empty the hot fat drawer or use of the fat transfer unit?

  • Other

Cleaning

  • Are the Ecolab chemicals used safely i.e. correct chemical/equipment/method/PPE?

  • Are only authorised cleaning chemicals used & stored separate, away from the contract cleaners?

  • Are the latest colleague cleaning cards easily available/do all colleagues know where to find them?

  • Other

Counters (Hot Deli) - Regulatory

Operational Control

  • Are all products correctly rotated?

  • Are the correct allergen notices on display?

  • Are all stored products sealed/covered & being stored correctly/labelled with the correct date code?

  • Are all products on display within their code date in date?

  • Other

Counters (Fish) - Food Safety

Record Keeping

  • Has the Food Counter Safe & Legal Record been completed correctly (current/previous week)?

  • Does the Food Counter Safe & Legal Record accurately reflect standards observed during the audit?

  • Non-conforming Notes

  • Strictly private and confidential

Page 20 of 50

Counters (Fish) - Food Safety

Record Keeping

  • Are health mark labels kept for 60 days for live shellfish?

  • Other

Structure & Maintenance

  • Is there an adequate supply of hot and cold running water available at all sinks & WHBs?

  • Is the wash hand basin facility in good repair?

  • Is all equipment in a food safe, undamaged condition?

  • Are the walls in the area in good repair?

  • Are the oven & canopies (where applicable) in good repair?

  • Are the floors in the area in good repair?

  • Is the ceiling in the area in good repair?

  • Are all refrigerated and frozen cabinets working correctly?

  • Other

Food Safety & Hygiene

  • Can all colleagues from the department demonstrate how to deal with a customer allergy query?

  • Can all colleagues explain the temperature escalation process?

  • Can all colleagues explain the policy around moving between raw and ready-to-eat open food areas?

  • Are colleagues aware of food handlers fitness to work policy?

  • Are all colleagues following the hand washing policy?

  • Is there a dedicated hand wash basin in the area?

  • Are all wash hand basins accessible & free of any equipment etc?

  • Does the equipment washing sink have a sink plug?

  • Does the hand wash basin have a plug?

  • Does the hand wash basin have the correct Ecolab hand soap?

  • Is there blue roll available for drying hands or working hand dryer?

  • When colleagues move between raw and ready-to-eat open food areas to they wash their hands?

  • Are all colleagues following the dress code and appearance policies?

  • Are all colleagues wearing hats and/or hair nets & is the hair fully covered?

  • Do colleagues remove apron/jacket/hat when entering any back of house area (warehouse/WC/canteen)?

  • Do colleagues have access to the correct uniform (hats, coats, jackets, aprons)?

  • When colleagues move between raw and ready-to-eat open food areas do they change aprons?

  • Are all colleagues uniforms (hats, coats, jackets, aprons) clean?

  • Are all colleagues wearing the correct uniform (hats, coats, jackets, aprons) where required?

  • Non-conforming Notes

  • Strictly private and confidential

Page 21 of 50

Counters (Fish) - Food Safety

Food Safety & Hygiene

  • Are uniforms of colleagues who work in ready-to-eat and raw open food areas stored separately?

  • Do all colleagues use non-touch techniques when handling ready-to-eat products?

  • Are the correct colour coded boards and knives being used?

  • Are the correct colour coded boards and knives being stored correctly?

  • Are the correct cloths available to clean preparation surfaces and equipment (Blue RTE & green RAW)?

  • Are the colour coded knives in good repair?

  • Are the colour coded boards in good repair?

  • Are raw products kept apart from RTE products at all times during storage/handling/display?

  • Are all serving or preparation utensils in a clean and undamaged condition?

  • Are all products displayed correctly (food safe)?

  • Is the chilled water spray bottle stored out of the ice?

  • Are there any risks of cross contamination affecting food safety?

  • Is there a clearly designated area for waste food?

  • Other

Cleaning

  • Is the wash hand basin & hand soap dispenser clean?

  • Is the equipment washing sink clean?

  • Does the equipment sink have sink liner dilution markings?

  • Are the refrigerators clean?

  • Are the freezers clean?

  • Is Aseptopol available for use?

  • Is Aseptopol diluted correctly?

  • Is the Aseptopol contact time implemented correctly?

  • Are all required cleaning chemicals available for use?

  • Is the knife storage unit clean?

  • Are the walls clean considering active production?

  • Are the floors clean considering active production?

  • Is the storage area clean and free from contamination risks?

  • Is the oven canopy clean considering active production?

  • Is the ceiling clean considering active production?

  • Are the Ecolab cleaning guide/cards available?

  • Other

  • Non-conforming Notes

  • Strictly private and confidential

Page 22 of 50

Counters (Fish) - Food Safety

Operational Control

  • Is there a chilled water spray bottle available?

  • Are all chilled products kept in the cold chain before and after preparation?

  • Is all waste food stored correctly in the designated waste area?

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Are there any pest proofing concerns?

  • Are the EFK's clean & in a good state of repair?

  • Other

Counters (Fish) - People Safety

Health & Safety

  • Is the relevant PPE for chemical use easily available and in good working order?

  • Do all colleagues know what the correct PPE is for using all equipment safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers used safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers stored safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers cleaned safely?

  • Is all dangerous equipment guarded as required by the manufacturer?

  • Are all floors in the area free from slip and trip hazards?

  • Is ice safely transported to the fish counter using the correct equipment?

  • Other

Cleaning

  • Are the Ecolab chemicals used safely i.e. correct chemical/equipment/method/PPE?

  • Are only authorised cleaning chemicals used & stored separate, away from the contract cleaners?

  • Are the latest colleague cleaning cards easily available/do all colleagues know where to find them?

  • Other

Counters (Fish) - Regulatory

Operational Control

  • Are all products correctly rotated?

  • Are the correct allergen notices on display?

  • Are all stored products sealed/covered & being stored correctly/labelled with the correct date code?

  • Are all products on display within their code date in date?

  • Non-conforming Notes

  • Strictly private and confidential

Page 23 of 50

Counters (Fish) - Regulatory

Operational Control

  • Other

Counters (Meat) - Food Safety

Record Keeping

  • Is all beef used on the counter recorded for traceability?

  • Is the book available to customers (on request in UK or on display in ROI)?

  • Has the Food Counter Safe & Legal Record been completed correctly (current/previous week)?

  • Does the Food Counter Safe & Legal Record accurately reflect standards observed during the audit?

  • Other

Structure & Maintenance

  • Is there an adequate supply of hot and cold running water available at all sinks & WHBs?

  • Is the wash hand basin facility in good repair?

  • Is all equipment in a food safe, undamaged condition?

  • Are the walls in the area in good repair?

  • Are the oven & canopies (where applicable) in good repair?

  • Are the floors in the area in good repair?

  • Is the ceiling in the area in good repair?

  • Are all refrigerated and frozen cabinets working correctly?

  • Other

Food Safety & Hygiene

  • Can all colleagues from the department demonstrate how to deal with a customer allergy query?

  • Can all colleagues explain the temperature escalation process?

  • Can all colleagues explain the policy around moving between raw and ready-to-eat open food areas?

  • Are colleagues aware of food handlers fitness to work policy?

  • Are all colleagues following the hand washing policy?

  • Is there a dedicated hand wash basin in the area?

  • Are all wash hand basins accessible & free of any equipment etc?

  • Does the hand wash basin have a plug?

  • Does the equipment washing sink have a sink plug?

  • Does the hand wash basin have the correct Ecolab hand soap?

  • Is there blue roll available for drying hands or working hand dryer?

  • When colleagues move between raw and ready-to-eat open food areas to they wash their hands?

  • Non-conforming Notes

  • Strictly private and confidential

Page 24 of 50

Counters (Meat) - Food Safety

Food Safety & Hygiene

  • Are all colleagues following the dress code and appearance policies?

  • Are all colleagues wearing hats and/or hair nets & is the hair fully covered?

  • Are all colleagues wearing the correct uniform (hats, coats, jackets, aprons) where required?

  • Are uniforms of colleagues who work in ready-to-eat and raw open food areas stored separately?

  • Do colleagues remove apron/jacket/hat when entering any back of house area (warehouse/WC/canteen)?

  • When colleagues move between raw and ready-to-eat open food areas do they change aprons?

  • Do colleagues have access to the correct uniform (hats, coats, jackets, aprons)?

  • Are all colleagues uniforms (hats, coats, jackets, aprons) clean?

  • Do all colleagues use non-touch techniques when handling ready-to-eat products?

  • Are the correct colour coded boards and knives being used?

  • Are the correct colour coded boards and knives being stored correctly?

  • Are the colour coded knives in good repair?

  • Are the colour coded boards in good repair?

  • Are raw products kept apart from RTE products at all times during storage/handling/display?

  • Are all serving or preparation utensils in a clean and undamaged condition?

  • Are all products displayed correctly (food safe)?

  • Are there any risks of cross contamination affecting food safety?

  • Are the correct cloths available to clean preparation surfaces and equipment (Blue RTE & green RAW)?

  • Is there a clearly designated area for waste food?

  • Other

Cleaning

  • Is the equipment washing sink clean?

  • Does the equipment sink have sink liner dilution markings?

  • Is the knife storage unit clean?

  • Is the wash hand basin & hand soap dispenser clean?

  • Are the refrigerators clean?

  • Are the freezers clean?

  • Is Aseptopol available for use?

  • Is Aseptopol diluted correctly?

  • Is the Aseptopol contact time implemented correctly?

  • Are all required cleaning chemicals available for use?

  • Is the storage area clean and free from contamination risks?

  • Non-conforming Notes

  • Strictly private and confidential

Page 25 of 50

Counters (Meat) - Food Safety

Cleaning

  • Is the oven canopy clean considering active production?

  • Are the walls clean considering active production?

  • Are the floors clean considering active production?

  • Is the ceiling clean considering active production?

  • Are the Ecolab cleaning guide/cards available?

  • Other

Operational Control

  • Are all chilled products kept in the cold chain before and after preparation?

  • Is all waste food stored correctly in the designated waste area?

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Are there any pest proofing concerns?

  • Are the EFK's clean & in a good state of repair?

  • Other

Counters (Meat) - People Safety

Health & Safety

  • Is the relevant PPE for chemical use easily available and in good working order?

  • Do all colleagues know what the correct PPE is for using all equipment safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers used safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers stored safely?

  • Is all dangerous equipment i.e. knives, slicers, mincers cleaned safely?

  • Is all dangerous equipment guarded as required by the manufacturer?

  • Do all colleagues know the correct process for using all equipment safely?

  • Are all floors in the area free from slip and trip hazards?

  • Other

Cleaning

  • Are the Ecolab chemicals used safely i.e. correct chemical/equipment/method/PPE?

  • Are only authorised cleaning chemicals used & stored separate, away from the contract cleaners?

  • Are the latest colleague cleaning cards easily available/do all colleagues know where to find them?

  • Other

  • Non-conforming Notes

  • Strictly private and confidential

Page 26 of 50

Counters (Meat) - Regulatory

Operational Control

  • Are all products correctly rotated?

  • Are the correct allergen notices on display?

  • Are all stored products sealed/covered & being stored correctly/labelled with the correct date code?

  • Are all products on display within their code date in date?

  • Other

Café (Third Party) - Regulatory

Record Keeping

  • Has the business partner induction been completed& TRC validated& signed for 3rd party managers?

  • Other

Café (Third Party) - Food Safety

Structure & Maintenance

  • Is there an adequate supply of hot and cold running water available at all sinks & WHBs?

  • Are the walls in the area in good repair?

  • Is the floor in the area in good repair?

  • Is the ceiling in the area in good repair?

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Are there any pest proofing concerns?

  • Are the EFK's clean & in a good state of repair?

  • Other

Cafe (Third Party) - People Safety

Health & Safety

  • Are all floors in the area free from slip and trip hazards?

  • Other

Third Party Counter - Regulatory

Record Keeping

  • Has the business partner induction been completed& TRC validated& signed for 3rd party managers?

  • Other

Structure & Maintenance

  • Non-conforming Notes

  • Strictly private and confidential

Page 27 of 50

Third Party Counter - Food Safety

Structure & Maintenance

  • Is there an adequate supply of hot and cold running water available at all sinks & WHBs?

  • Are the walls in the area in good repair?

  • Is the floor in the area in good repair?

  • Is the ceiling in the area in good repair?

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Are there any pest proofing concerns?

  • Are the EFK's clean & in a good state of repair?

  • Other

Third Party Counter - People Safety

Health & Safety

  • Are all floors in the area free from slip and trip hazards?

  • Other

Structure & Maintenance

  • Are electrical light switches & sockets free from damage and in a good condition?

  • Other

  • Store Entrance/Exit (Tesco) - Food Safety

Cleaning

  • Is the entrance and exit of the store clean?

  • Other

Store Entrance/Exit (Tesco) - People Safety

Structure & Maintenance

  • Are auto-doors in good working order, operating correctly & managed as part of the entrance policy?

  • Other

Health & Safety

  • Is the entrance and exit to the store free from slip & trip hazards?

  • Is the entrance mat in good repair & flush to the ground?

  • Is there a yellow sharps bin easily available and accessible for colleagues to use?

  • If present is the AED machine fully charged and sealed near the store entrance?

  • Other

  • Non-conforming Notes

  • Strictly private and confidential

Page 28 of 50

Shop Floor (Produce) - Food Safety

Record Keeping

  • Has the Produce Safe & Legal Record been completed correctly (current/previous week)?

  • Does the Produce Safe & Legal Record accurately reflect the standards observed during the audit?

  • Other

Food Safety & Hygiene

  • Are all ambient food fixtures free from spillages and debris?

  • Other

Cleaning

  • Is the area clean and tidy in the Produce section?

  • Other

  • Operational control

  • Can all Produce colleagues demonstrate/explain the use of colour coded case end labels?

  • Other

Shop Floor (Produce) - People Safety

Health & Safety

  • Is the shop floor free from slip and trip hazards in the Produce section?

  • If there is no anti slip flooring, is a mat in place in front of loose grapes/mushrooms/broccoli?

  • For stores with free fruit for kids - is the unit being managed safely?

  • Is there evidence that colleagues are practising CAYG every 30 mins? (large format stores only)

  • Are juice machines managed appropriately with a green produce mat present?

  • Other

Shop Floor (Produce) - Regulatory

Operational Control

  • Are country of origin tear off SELs for loose produce displayed next to the price label?

  • Other

Shop Floor (Grocery & Frozen) - Food Safety

Record Keeping

  • Has the Frozen Safe & Legal Record been completed correctly (current/previous week)?

  • Does the Frozen Safe & Legal Record accurately reflect the standards observed during the audit?

  • Other

Structure & Maintenance

  • Are all frozen display cabinets working correctly?

  • Non-conforming Notes

  • Strictly private and confidential

Page 29 of 50

Shop Floor (Grocery & Frozen) - Food Safety

Structure & Maintenance

  • Are all frozen display cabinets in good repair?

  • Other

Food Safety & Hygiene

  • Are all food cabinets & food fixtures in the Grocery & Frozen free from spillages, debris & mould?

  • Other

Cleaning

  • Is the area clean and tidy in the Grocery and Frozen section?

  • Other

Shop Floor (Grocery & Frozen) - People Safety

Health & Safety

  • Is the shop floor free from slip and trip hazards in the Grocery & Frozen section?

  • Other

Shop Floor (Dairy/Meat & Poultry) - Food Safety

Record Keeping

  • Has the Dairy/Meat & Poultry Safe & Legal Record been completed correctly (current/previous week)?

  • Does the Dairy/Meat & Poultry Safe & Legal Record accurately reflect standards observed?

  • Other

Structure & Maintenance

  • Are all chilled display cabinets in the Dairy/Meat & Poultry working correctly?

  • Are all chilled display cabinets in the Dairy/Meat & Poultry in good repair?

  • Other

Cleaning

  • Is the area clean and tidy in the Dairy/Meat & Poultry section?

  • Are fresh food cabinets/food fixtures in the Dairy/Meat & Poultry free from spills/debris/mould?

  • Other

Shop Floor (Dairy/Meat & Poultry) - People Safety

Health & Safety

  • Is the shop floor free from slip and trip hazards in the Dairy/Meat & Poultry section?

  • Other

  • Shop Floor (Tesco) - Food Safety

  • Non-conforming Notes

  • Strictly private and confidential

Page 30 of 50

  • Shop Floor (Tesco) - Food Safety

Record Keeping

  • Is the Costa Express Audit Logbook available?

  • Is the Costa Express Audit Logbook completed in full and does it reflect the conditions observed?

  • Are cleaning records available for Coffee machines (exc. Costa)?

  • Have the Coffee cleaning records been completed accurately (exc. Costa)?

  • Other

Structure & Maintenance

  • Are all ambient food fixtures in good repair?

  • Other

Food Safety & Hygiene

  • Do colleagues know the maximum time stock is allowed out of cold chain?

  • Can colleagues name 2 issues if food is left out of the Cold Chain for longer than 20 minutes?

  • Can all colleagues explain the temperature escalation process?

  • Are all cages of chilled stock being worked & not left unattended for more than 5 minutes?

  • Is there adequate separation between raw and RTE in the chillers?

  • Other

Cleaning

  • Is the Ecolab sanitiser (Aseptopol) & all other authorised cleaning chemicals available for use?

  • Is the Ecolab cleaning guide or cards available for the shop floor?

  • Is the coffee vending machine clean?

  • Are the Ecolab cleaning chemicals being used safely?

  • Is the ceiling reasonably clean (no excessive dirt/ excessive cobwebs/mould)?

  • Are the store walls in a clean condition?

  • Other

Operational Control

  • Is the coffee vending machine in good repair?

  • Are all chilled display cabinets filled correctly? i.e. not blocking vents or overfilled?

  • Do integral fridges/freezers have correct temperature indicators in the correct position?

  • Other

Pest Management

  • Is area free from signs/evidence of pests?

  • Are there any pest proofing concerns?

  • Other

  • Non-conforming Notes

  • Strictly private and confidential

Page 31 of 50

Shop Floor (Tesco) - People Safety

Health & Safety

  • Are Clean As You Go practices observed?

  • Is all equipment for working at height used safely?

  • Is all equipment for working at height in good condition?

  • For stores with flower stands are flower bags available for customers to use?

  • Do colleagues move roll cages, pallet trucks and dollies as per Tesco training?

  • Are the guidelines for storing and displaying back stock on capping shelves being followed?

  • Is checkout work equipment in good repair (hand scanner, checkout chairs, footstools, pod chutes)?

  • Other

Structure & Maintenance

  • Is the shop floor in good repair?

  • Are the store walls in a good repair?

  • Is there adequate lighting in place?

  • Are the store ceilings in a good repair?

  • Are electrical light switches & sockets free from damage and in a good condition?

  • Are all customer lifts working & in a good state of repair?

  • Are all customer stairways in good repair?

  • Other

Cleaning

  • Are only authorised cleaning chemicals used & stored separate, away from the contract cleaners?

  • Do colleagues use the spillage tools in accordance with the spillage policy?

  • Are all of the 7 Clean As You Go Spillage Tools available?

  • Are colleagues aware of how to clean the coffee machine safely (i.e.correct chemical, PPE & method)?

  • Other

  • Shop Floor (Tesco) - Regulatory

Operational Control

  • Is tobacco covered when transported across shop floor?

  • Is the Premises Licence and S57 notice displayed?

  • Are the tobacco gantry doors closed when not serving customers (inc. stock taking, filling)?

  • Are the correct legal/required Tesco policy notices displayed?

  • Are high risk products including baby milk in date?

  • Are high risk products including baby milk correctly rotated (FIFO)?

  • Non-conforming Notes

  • Strictly private and confidential

Page 32 of 50

  • Shop Floor (Tesco) - Regulatory

Operational Control

  • Are the correct allergen notices on display for drinks from the vending machine?

  • Other

Shop Floor (Non Food) (Tesco) - People Safety

Health & Safety

  • Is the shop floor free from slip and trip hazards in the General Merchandise section?

  • Other

Cleaning

  • Is the area clean and tidy in the General Merchandise (Non-Food) section?

  • Other

  • Shop Floor (Non Food) (Tesco) - Food Safety

Cleaning

  • Is the area clean in the Third Party non-food concession section?

  • Is the area clean in the General Merchandise (Non-Food) section?

  • Other

Customer Toilets - Food Safety

Structure & Maintenance

  • Is there adequate natural or mechanical ventilation in the toilet?

  • Are the hand washing areas provided with an adequate supply of hot & cold running water?

  • Are the hand wash facilities in good repair?

  • Other

Food Safety & Hygiene

  • Is there adequate hygienic hand drying facility in place?

  • Does the hand wash basin have the correct Ecolab hand soap?

  • Is there an adequate supply of toilet roll in the toilet area?

  • Other

Cleaning

  • Are the hand wash facilities clean?

  • Is the toilet floor in a clean condition?

  • Is the toilet ceiling in a clean condition?

  • Are the toilet walls in a clean condition?

  • Other

  • Non-conforming Notes

  • Strictly private and confidential

Page 33 of 50

Customer Toilets - Food Safety

Pest Management

  • Is the toilet free from signs/evidence of pests?

  • Are there any pest proofing concerns?

  • Are the toilet & hand washing areas free from any retail stock/food items?

  • Other

Customer Toilets - People Safety

Health & Safety

  • Is the floor in the area free from slip and trip hazards & in good repair?

  • Is the baby changing table clean, safe & working (folds down easily & all straps available)?

  • Are customer toilets accessible at all times (including RADAR lock in disabled facilities)

  • Other

Structure & Maintenance

  • Is the toilet ceiling in good repair?

  • Are the toilet walls in good repair?

  • Are electrical light switches & sockets free from damage and in a good condition?

  • Is there adequate lighting in place?

  • Other

Colleague Changing Area - People Safety

Health & Safety

  • Is the floor in the area free from slip and trip hazards?

  • Is the area free from any unauthorised items such as cages, bikes etc?

  • Other

Structure & Maintenance

  • Is the area in good repair?

  • Is there adequate lighting in place?

  • Are electrical light switches & sockets free from damage and in a good condition?

  • Other

Colleague Changing Area - Food Safety

Cleaning

  • Is the area clean & tidy?

  • Other

Pest Management

  • Non-conforming Notes

  • Strictly private and confidential

Page 34 of 50

Colleague Changing Area - Food Safety

Pest Management

  • Is the area free from signs/evidence of pests?

  • Are there any pest proofing concerns?

  • Other

Colleague Toilets - Food Safety

Structure & Maintenance

  • Is there adequate natural or mechanical ventilation in the toilet?

  • Are the hand washing areas provided with an adequate supply of hot & cold running water?

  • Are the hand wash facilities in good repair?

  • Other

Food Safety & Hygiene

  • Is there hygienic hand drying facility in place?

  • Does the hand wash basin have the correct Ecolab hand soap?

  • Is there an adequate supply of toilet roll in the toilet area?

  • Other

Cleaning

  • Are the hand wash facilities clean?

  • Is the toilet floor in a clean condition?

  • Is the toilet ceiling in a clean condition?

  • Are the toilet walls in a clean condition?

  • Other

Operational Control

  • Are the toilet & hand washing areas free from any retail stock/food items?

  • Other

Pest Management

  • Is the toilet free from signs/evidence of pests?

  • Are there any pest proofing concerns?

  • Other

Colleague Toilets - People Safety

Health & Safety

  • Is the floor in the area free from slip and trip hazards?

  • Other

  • Non-conforming Notes

  • Strictly private and confidential

Page 35 of 50

Colleague Toilets - People Safety

Structure & Maintenance

  • Is the toilet floor in good repair?

  • Is the toilet ceiling in good repair?

  • Are the toilet walls in good repair?

  • Is there adequate lighting in place?

  • Are electrical light switches & sockets free from damage and in a good condition?

  • Other

  • Backdoor and Warehouse (Tesco) - Food Safety

Record Keeping

  • Has the Backdoor Delivery Temp Safe & Legal Record been completed correctly (current/previous week)?

  • Has the Backdoor & Warehouse Safe & Legal Record been completed correctly (current/previous week)?

  • Does the Backdoor Delivery Temperature Safe & Legal Record accurately reflect standards observed?

  • Does the Backdoor & Warehouse Safe & Legal Record accurately reflect standards observed?

  • Other

Structure & Maintenance

  • Are all back up/walk in freezers working correctly?

  • Are all back up/walk in freezers operating without excessive ice build-up?

  • Are all back up/walk in chillers in good repair?

  • Are all back up/walk in freezers in good repair?

  • Other

Food Safety & Hygiene

  • Can the section manager explain corrective actions if chilled/frozen delivery above legal temp?

  • Can colleagues explain the controls to protect products in the Cold Chain, including frozen goods?

  • Is there a working thermometer probe for deliveries?

  • Can colleagues at delivery show how to use the thermometer probe & explain when it should be used?

  • Is the 'Not Fit for Human Consumption' sign displayed?

  • Is there a clearly designated area for waste food and is all waste food stored correctly in it?

  • Are all waste products on the ‘raw meat products’ list stored correctly?

  • Other

Cleaning

  • Are all back up/walk-in fridges clean?

  • Are all back up/walk-in freezers clean?

  • Non-conforming Notes

  • Strictly private and confidential

Page 36 of 50

  • Backdoor and Warehouse (Tesco) - Food Safety

Cleaning

  • Is all cleaning room equipment/colour coded equipment stored separately?

  • Is all cleaning room equipment clean e.g. mops and no stagnant water in mop bucket?

  • Is the backdoor and warehouse ceiling reasonably clean (no excessive dirt/excessive cobwebs/mould)?

  • Is the backdoor and warehouse area walls clean?

  • Is the backdoor and warehouse area floor clean?

  • Are the Ecolab cleaning guide/cards available?

  • Other

Operational Control

  • Are doors/energy doors/curtains to back-up walk-in chillers/freezers kept closed when not in use?

  • Are all chilled products kept in the cold chain following a delivery?

  • Other

Pest Management

  • Is the area free from signs of established bird activity?

  • Only non-food products (except paper product) stored in external areas that cannot be pest proofed?

  • Is the backdoor and warehouse free from signs/evidence of pests?

  • Are there any pest proofing concerns?

  • All doors/exits to external areas free from gaps underneath (< 6 mm) & kept closed when not in use?

  • Other

Backdoor and Warehouse (Tesco) - People Safety

Health & Safety

  • Is the backdoor and warehouse organised in a safe manner i.e. stock stored safely?

  • Is the floor in the area free from slip and trip hazards?

  • Is the delivery risk assessment easily accessible and on display (where required)?

  • Does the delivery risk assessment accurately reflect the layout of the delivery area?

  • Can colleagues explain the safety measures followed when receiving a delivery?

  • Are colleagues observed following the SDRA, wearing correct PPE & using correct delivery equipment?

  • Is the delivery area free of obstacles/cages which would impede safe manoeuvre of delivery vehicles?

  • Is all equipment for working at height used safely?

  • Is all equipment for working at height in good condition?

  • Are only Tesco approved working at height equipment in use (exc. maintenance ladders)?

  • Is all stock handling equipment in good condition/free from defects?

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 37 of 50

Backdoor and Warehouse (Tesco) - People Safety

Health & Safety

  • Do colleagues move roll cages, pallet trucks and dollies as per Tesco training?

  • Can all colleagues explain the process for dealing with damaged roll cages/dollies/semi pallets?

  • Are waste areas and cages in a safe/tidy condition and being used correctly?

  • Are yellow repair labels (RP7033) available to identify any damaged items?

  • Are there safety release buttons in the walk-in freezers (where applicable)?

  • Is there any ice build-up on the floor of the walk-in fridge/freezer?

  • 132. is the lighting in walk in chillers / freezers adequate and operating correctly?

  • Are the safety release buttons easily accessible in the walk-in freezers (where applicable)?

  • Are all colleague stairs in good condition/free of obstacles which would impede safe access/egress?

  • Other

Structure & Maintenance

  • Is warehouse shelving safe, stable and secure?

  • Is there adequate lighting in place?

  • Are the safety release buttons working in walk-in freezers (where applicable)?

  • Are electrical light switches & sockets free from damage and in a good condition?

  • Are all walls in good repair?

  • Are all floors in good repair?

  • Are all ceilings structurally sound?

  • Other

Cleaning

  • Are all cleaning chemicals and equipment stored safely?

  • Is all cleaning equipment in an undamaged, safe condition?

  • Are only Ecolab chemicals present/used?

  • Other

  • Backdoor and Warehouse (Tesco) - Regulatory

Operational Control

  • Are all products in date in the back-up fridge?

  • Is liquid waste including milk managed according to policy?

  • Other

  • Dotcom (Tesco) - Food Safety

Structure & Maintenance

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 38 of 50

  • Dotcom (Tesco) - Food Safety

Structure & Maintenance

  • Are the floors structurally sound?

  • Are the ceilings structurally sound?

  • Are all walls in good repair?

  • Other

Food Safety & Hygiene

  • Are chilled/frozen products stored in chillers/freezers if there is a delay in picking/loading?

  • Is there a clearly designated area for waste food?

  • Are all unattended vans engines switched off with refrigeration cable plugged in?

  • Other

Cleaning

  • Are any trays/totes/crates identified as dirty segregated from clean totes/trays/crates?

  • Are all back-up walk-in chillers/freezers in a clean and tidy condition?

  • Is the area clean & tidy?

  • Are all Dotcom trays/totes/crates in use (or ready for use), visually clean and free from dirt?

  • Are all compartments in all vans clean and free from spillages and debris?

  • Other

Operational Control

  • Are frozen and chilled compartments in vans chilled before loading?

  • Are doors/energy doors/curtains to back-up walk-in chillers/freezers kept closed when not in use?

  • Are all back-up, walk-in chillers/freezers working correctly?

  • Is all waste food stored correctly in the designated waste area?

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Are there any pest proofing concerns?

  • Are all doors/exits to external areas free from gaps (less than 6mm)/kept closed when not in use?

  • Other

Dotcom (Tesco) - People Safety

Record Keeping

  • Is the Dotcom Safe & Legal Record available?

  • Has the Dotcom Record been completed correctly for the current week and previous week?

  • Non-conforming Notes

  • Strictly private and confidential

Page 39 of 50

Dotcom (Tesco) - People Safety

Record Keeping

  • Does the Dotcom Safe & Legal Record accurately reflect standards observed during the audit?

  • Is the Safer Driving STOP Report reviewed and signed daily?

  • Is the Duty Hand Over Checklist reviewed and signed?

  • Is a copy of the most recent driving licence review form completed correctly/available for review?

  • Does the Van Record book accurately reflect the standards observed during the audit today?

  • Is the Van Record book available?

  • Has the Van Record book been completed correctly for the current week and previous week?

  • Other

Health & Safety

  • Are all back up/walk in freezers operating without excessive ice build-up?

  • Has the Dotcom van been loaded safely?

  • Are all back-up walk-in chillers/freezers maintained in safe condition?

  • Are colleagues wearing high visibility clothing and safety shoes?

  • Are all floors in the area free from slip and trip hazards?

  • Is there one electrical charging unit per van?

  • Are all units/cables in good repair/stored tidily when not in use?

  • Do all vans have a reach pole, sack trolley and a van box containing the correct equipment?

  • In stores with a raised loading dock, are safety chains in use when the dock is empty?

  • Do colleagues move roll cages, pallet trucks and dollies as per Tesco training?

  • Is the electrical charging unit switched off when no vans are in the bay?

  • Is power to electrical charging/control unit switched off prior to handling refrigeration cables?

  • Have the van load sheets been completed correctly, and are they stored for at least 12 months?

  • Are full trays stacked no more than 6 high on a dolly?

  • Are empty trays stacked no more than 22 (21 on a black dolly)?

  • Are empty dollies stacked no more than 9 high (7 for black dollies)?

  • Have the manual handling checks been completed for the last week?

  • Are there safety release mechanisms in the walk-in freezers/chillers?

  • Are the safety release mechanisms working in walk-in freezers/chillers?

  • Are the safety release mechanisms easily accessible in the walk-in freezers/chillers?

  • Are all Customer Delivery Assistants working shifts that are legally compliant?

  • Other

Structure & Maintenance

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 40 of 50

Dotcom (Tesco) - People Safety

Structure & Maintenance

  • Are all back-up walk-in chillers/freezers maintained in safe condition?

  • Other

Click&Collect (PodCollectionPoint) - People Safety

Health & Safety

  • Is a working Tesco-issued mobile phone/walkie-talkie available in Click & Collect Pod?

  • Are dollies transferred to the Click & Collect Pod safely?

  • Are colleagues wearing high visibility clothing and safety shoes?

  • Are all floors in the area free from slip and trip hazards?

  • Is there evidence of tray condensing (i.e. Empty trays/totes/crates on floor)?

  • Do colleagues have access to kick stool or step ladder to load trays on the upper rollers?

  • Are all back up/walk in freezers operating without excessive ice build-up?

  • Other

Click&Collect (Pod Collection Point) - Food Safety

Cleaning

  • Is the area clean & tidy?

  • Are all back-up walk-in chillers/freezers in a clean and tidy condition?

  • Is Aseptopol available for use?

  • Is the pod in a clean condition?

  • Other

Operational Control

  • Are doors/energy doors/curtains to back-up walk-in chillers/freezers kept closed when not in use?

  • Are all back-up, walk-in chillers/freezers working correctly?

  • Does each chiller/fridge/freezer have correct temperature indicators in the correct position?

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Are there any pest proofing concerns?

  • Other

Click&Collect(VanCollectionPoint) - People Safety

Health & Safety

  • Is a working SDS (Smart Delivery System) available for use by colleagues in the Click & Collect Van?

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 41 of 50

Click&Collect(VanCollectionPoint) - People Safety

Health & Safety

  • Does the van have a reach pole?

  • Are colleagues wearing high visibility clothing and safety shoes?

  • Other

Click&Collect(VanCollectionPoint) - Food Safety

  • Operational control

  • Are frozen and chilled compartments in vans working correctly?

  • Other

Cleaning

  • Are all compartments in all vans clean and free from spillages and debris?

  • Other

Third Party Run (Colleague Room) - Regulatory

Record Keeping

  • Has the business partner induction been completed& TRC validated& signed for 3rd party managers?

  • Other

Third Party Run (Colleague Room) - Food Safety

Structure & Maintenance

  • Is there an adequate supply of hot and cold running water available at all sinks & WHBs?

  • Is the floor in the area in good repair?

  • Is the ceiling in the area in good repair?

  • Are the walls in the area in good repair?

  • Other

Pest Management

  • Are there any signs of pest activity?

  • Are there any pest proofing concerns?

  • Other

Third Party Run (Colleague Room) - People Safety

Fire Safety

  • Is stock and POS located more than 50cm below the fire detector or sprinkler heads?

  • Are all internal fire escape routes (to final fire exit) free from obstruction (impede safe exit)?

  • Other

  • Non-conforming Notes

  • Strictly private and confidential

Page 42 of 50

Store Fire Walk (TESCO) - People Safety

Fire Safety

  • Is stock and POS located more than 50cm below the fire detector or sprinkler heads?

  • For stores with plant rooms/electrical cupboards is the room/cupboard locked?

  • For stores with plant rooms/electrical cupboards is the room/cupboard free from combustible items?

  • Are combustible items located as far away from the building as possible (3m Express/6m Non Express)?

  • Are all internal fire escape routes (to final fire exit) free from obstruction (impede safe exit)?

  • Are all fire doors in a good state of repair/operating correctly/available for use in an emergency?

  • Are all combustible items managed effectively?

  • Are all 'protected' fire escape staircases (internal and external) free from obstruction?

  • Are all 'protected' fire escape staircases (internal and external) free from non-permitted items?

  • Are all 'protected' fire escape staircases (internal and external) free from combustible items?

  • Do all fire extinguishers have a tag and pin in place?

  • Are fire extinguishers in good repair (not been used/tampered with)?

  • Are all fire extinguishers easily accessible?

  • Are all fire extinguishers at key locations (kitchen/plant room), escape routes & final fire exits?

  • All fire extinguishers at key locations (kitchen/plant room) secured on the wall or approved stand?

  • Are all fire extinguishers serviced within the past 13 months as per date on attached service label?

  • Are all external fire escape routes (to final fire exit) free from obstruction (impede safe exit)?

  • Are designated smoking areas being used correctly i.e. no evidence of smoking in unauthorised areas?

  • Other

Car Park & External Areas (Tesco) - People Safety

Record Keeping

  • Has the Trolley Collection Vehicles & Equipment Record been completed (current/previous week)?

  • Does the Trolley Collection Vehicles & Equipment Safe & Legal Record reflect the standards observed?

  • Other

Health & Safety

  • For stores with back yards, is the gate kept closed unless in use?

  • Are all trolley collection colleagues wearing high visibility clothing and safety shoes?

  • Are all trolley collection colleagues only moving a max. of eight trolleys (using a trolley strap)?

  • Do trolley collection colleagues know the max. number of trolleys that should be pushed at once?

  • Are all customer trolleys in good working condition/straps in place (if app)/free from disrepair?

  • Are damaged trolleys appropriately segregated to prevent customer use?

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 43 of 50

Car Park & External Areas (Tesco) - People Safety

Health & Safety

  • Are all external areas free from slip and trip hazards?

  • Are there safe pedestrian routes and traffic management measures?

  • Is there any evidence on the site of non-designated pathways being used by pedestrians?

  • Other

Structure & Maintenance

  • For stores with back yards, is the gate in good condition and working correctly?

  • Are all fixed trolley bay(s) in a safe condition?

  • Is the car park area(s) well lit with all lights working?

  • Is external lighting functioning and adequate?

  • Other

  • Car Park & External Areas (Tesco) - Food Safety

Pest Management

  • Are there any signs of pest activity in close proximity to the store?

  • Are there risks of pest harbourage e.g. old & disused equipment, overgrowth, waste/cardboard?

  • Are the areas around the store free from excessive refuse or any food debris?

  • Other

PFS Management Systems - Food Safety

Food Safety & Hygiene

  • Can all colleagues explain the temperature escalation process?

  • Other

PFS Management Systems - People Safety

Record Keeping

  • Is the 'Authorisation to Work' pad (RP2K741) available?

  • Has the 'Authorisation to Work' pad (RP2K741) been completed by a trained colleague?

  • Is the 'Permit to Work' pad (RP2K740) available?

  • Has the 'Permit to Work' pad (RP2K740) been completed correctly by a trained colleague?

  • Other

PFS Management Systems - Regulatory

Record Keeping

  • Is the Petrol Filling Station Safe & Legal Record available?

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 44 of 50

PFS Management Systems - Regulatory

Record Keeping

  • Has the Petrol Filling Station Safe & Legal Record been completed correctly (current/previous week)?

  • Does the Petrol Filling Station Safe & Legal Record accurately reflect standards observed?

  • Other

  • PFS (Tesco) - Food Safety

Record Keeping

  • Is the Costa Express Audit Logbook available?

  • Is the Costa Express Audit Logbook completed in full and does it reflect the conditions observed?

  • Are cleaning records available for coffee machine (exc. Costa)?

  • Have the Coffee cleaning records been completed accurately (exc. Costa)?

  • Other

Structure & Maintenance

  • Are all chilled display cabinets working correctly?

  • Are all frozen display cabinets working correctly?

  • Other

Food Safety & Hygiene

  • Is there a probe thermometer available?

  • Is the probe thermometer working (turning on)?

  • Has the probe thermometer been calibrated?

  • Are there correct wipes to sanitise the probe?

  • Are the wipes to in date and not dry?

  • Can colleagues name 2 issues if food is left out of the Cold Chain for longer than 20 minutes?

  • Is there hygienic hand drying facility in place?

  • Does the hand wash basin have the correct Ecolab hand soap?

  • Is there an adequate supply of toilet roll in the toilet area?

  • Other

Cleaning

  • Is the probe thermometer clean?

  • Is the coffee vending machine clean?

  • Is Aseptopol & all other authorised cleaning chemicals available for use?

  • Are the current Ecolab cleaning cards for PFS available?

  • Is Aseptopol diluted correctly?

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 45 of 50

  • PFS (Tesco) - Food Safety

Cleaning

  • Is the whole area inside the Kiosk clean and tidy?

  • Are all chilled cabinets free from spillages, debris & mould?

  • Are all frozen food cabinets free from spillages, debris & mould?

  • Is the Aseptopol contact time implemented correctly?

  • Other

Operational Control

  • Is the coffee vending machine in good repair?

  • Does each chiller/fridge/freezer have correct temperature indicators in the correct position?

  • Other

Pest Management

  • Are all external areas clean and tidy with no excessive refuse or food debris?

  • Is area free from signs/evidence of pests?

  • Are there any pest proofing concerns?

  • Are colleagues able to explain the process of what to do if a pest/evidence of pests are seen?

  • Other

PFS (Tesco) - People Safety

Health & Safety

  • Are Clean As You Go practices observed?

  • Are all external areas free from slip and trip hazards?

  • Are all floors in the area free from slip and trip hazards?

  • Is the relevant PPE for chemical use easily available and in good working order?

  • Do all colleagues have access to a high visibility jacket when entering the forecourt?

  • Do all colleagues wear a high visibility jacket when on the forecourt?

  • Do colleagues access the PFS in a safe manner?

  • Is all external lighting adequate?

  • Is entrance matting in good condition and flush to the floor (only if built in)?

  • Other

Fire Safety

  • Are all fire precautions adequate and well managed (Fire extinguishers, sand, detection)?

  • Other

Cleaning

  • Non-conforming Notes

  • Strictly private and confidential

Page 46 of 50

PFS (Tesco) - People Safety

Cleaning

  • Are only authorised cleaning chemicals used & stored separate, away from the contract cleaners?

  • Are all of the 7 Clean As You Go Spillage Tools available?

  • Are the Ecolab cleaning chemicals being used safely?

  • Are colleagues aware of how to clean the coffee machine safely (i.e.correct chemical, PPE & method)?

  • Other

  • PFS (Tesco) - Regulatory

Operational Control

  • Are high risk products including baby milk in date?

  • Are high risk products including baby milk correctly rotated (FIFO)?

  • Are the tobacco gantry doors closed when not serving customers (inc. stock taking, filling)?

  • Is tobacco covered when transported across shop floor?

  • In PFSs that also sell alcohol, is the Premises Licence & S57 notice displayed?

  • Are the correct allergen notices on display for drinks from the vending machine?

  • Other

Management Systems NON EXPRESS - People Safety

Record Keeping

  • Is the 'Permit to Work' pad (RP2K740) available?

  • Has the 'Permit to Work' pad (RP2K740) been completed correctly by a trained colleague?

  • Is the 'Authorisation to Work' pad (RP2K741) available?

  • Has the 'Authorisation to Work' pad (RP2K741) been completed by a trained colleague?

  • Have 'Managing Injury and Dangerous Occurrences Reporting' training records been validated/signed?

  • Have all accidents followed the correct reporting & investigation process with evidence to support?

  • Have forklift trucks/Genie lifts/Crown lifts training record cards been validated and signed?

  • Is the latest Health and Safety Law Poster on display with contact details filled in correctly?

  • Other

Health & Safety

  • Did a colleague request I.D and explain the sign in procedure?

  • Is there a trained first aid colleague on duty?

  • Does the first aid colleague have a valid qualification?

  • Is there a suitable and sufficient first aid kit available?

  • Is the latest Health & Safety Policy for stores on display for colleagues to read?

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 47 of 50

Management Systems NON EXPRESS - People Safety

Health & Safety

  • Is there a 'Know your Building' folder (TM/KYBF/2016) available?

  • Does the 'Know your Building' folder (TM/KYBF/2016) contain hazard info sheet for the store?

  • Can a Manager or colleague explain the injury reporting process?

  • Is there evidence of accident investigation next steps being completed/implemented in store?

  • Have all Out of Hours accidents been logged in the Incident Reporting System?

  • Have all management team completed 'Managing Injury and Dangerous Occurrences Reporting' training?

  • Have all authorised colleagues completed training on Genie/crown/fork lifts within the last 3 years?

  • In stores with travellators, are the emergency stop buttons easily accessible and unobstructed?

  • In stores with travellators, is the signage visible and unobstructed?

  • In stores with travellators, is there sufficient signage to direct customers to the lift?

  • Do the access points to the roof have restriction signage?

  • Are all access points to the roof secure (lock or alarm system for MOE)?

  • Are hazardous substances used by the IST suitably locked away to prevent access by store colleagues?

  • Are extension leads used safely e.g PAT test/not daisy chained/not overloaded/causing a trip hazard?

  • Does the 'hazardous substances' store have signage?

  • Are 8mm triangular keys (waste bin/Dotcom power pillar) labelled/kept secure in the key cabinet?

  • Are only authorised extension leads used in all back areas/offices?

  • Other

Structure & Maintenance

  • If access is available is a manager able to log on to Verisae?

  • Have all portable electrical appliances in use been tested and is an inspection label provided?

  • Have all serious unresolved repair issues been reported (work order No)/has the area been made safe?

  • Is Verisae access available (via any platform)?

  • Other

Fire Safety

  • Is the up-to-date emergency evacuation plan available?

  • Is the Fire Risk Assessment available & has it been completed correctly?

  • Is the Fire Safe & Legal log book present?

  • Is the Fire Safe & Legal log book completed correctly/no outstanding Next Steps for any fire system?

  • Have all significant findings been completed within the dates on the action plan?

  • Does the Fire Risk Assessment have recorded reviews?

  • Do colleagues know where the fire assembly point is located?

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 48 of 50

Management Systems NON EXPRESS - People Safety

Fire Safety

  • Other

Cleaning

  • Are only the latest cleaning cards available?

  • Other

Management Systems NON EXPRESS - Food Safety

Food Safety & Hygiene

  • Can Duty Manager describe what to do if hot/water supply fails/receive a boil water notification?

  • Other

Pest Management

  • Can all Duty Managers log on to 'MyRentokil'?

  • Can the Duty Manager demonstrate all Next Steps are being progressed?

  • Are colleagues able to explain the process of what to do if a pest/evidence of pests are seen?

  • Other

Management Systems NON EXPRESS - Regulatory

Record Keeping

  • Store Manager Quarterly S&L Record available?

  • Is the Duty Manager's Safe & Legal Record available?

  • Have the Warm Welcome to Tesco training record cards been validated and signed?

  • Have the training record cards for colleagues been validated and signed?

  • Have all new colleagues who joined (within last 6 mth) completed training within timeframes?

  • Have all legal training courses been completed for all colleagues for each department?

  • Have all new colleagues who joined within the last 12 weeks completed the Warm Welcome to Tesco?

  • Have the training records cards for colleagues (within 6 mths of joining) been validated/signed?

  • Have the training record cards for Managers been validated and signed?

  • Have all members of the management team completed the relevant training?

  • Has the Store Manager's Quarterly Safe & Legal Record been completed correctly (curr/prev 1/4)?

  • Has the Duty Manager's Safe & Legal Record been completed correctly (current/previous week)?

  • Does the Duty Manager's Safe & Legal Record reflect the standards witnessed during the audit?

  • Are all the Safe and Legal books required in store available?

  • Can the store locate the Full Premises Licence?

  • Is the Manager named as DPS/Premises Manager on Full Premises Licence/Summary/email from office?

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 49 of 50

Management Systems NON EXPRESS - Regulatory

Record Keeping

  • Is the DPS/Premises manager address correct on the premises licence?

  • Scotland: Does the store have the tobacco policy document?

  • Scotland: Does the store have a register of colleagues <18 authorised to sell tobacco?

  • Have colleagues selling or handling fireworks completed the training?

  • Have all next steps from the previous audit been completed?

  • Are there any repeated "not met" items from the previous audit?

  • Are there any repeated escalated "not met" items from the previous audit?

  • Other

Operational Control

  • Are there any open actions from the previous audit?

  • Is the Store following the conditions on the Full Premises Licence?

  • Is the store displaying their FHR or Food Hygiene Information Scheme (Scotland) sticker?

  • Do colleagues know what to do when an enforcement officer visits?

  • Other

  • Non-conforming Notes

  • Strictly private and confidential

  • Page 50 of 50

Safe & Legal 2019
Alan Calder

Safe & Legal 2019

Use this Template
The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.

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