Safe & Legal

• Audit Title

• Document No.

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Bakery

• Is the whole area clean and tidy?

  Yes

  No

  N/A

• Is the bakery free from personal belongings?

  Yes

  No

  N/A

• Are colleagues wearing the correct uniform including hats, coats, jackets and aprons?

  Yes

  No

  N/A

• Do all colleagues know the correct process and PPE is for using and cleaning all equipment including ovens, emptying hot fat drawers and using or cleaning the donut fryer?

  Yes

  No

  N/A

• Do colleagues have neat or tied back hair and are they wearing appropriate hair coverings correctly?<br><br>Hair below shoulder length must be tied back and contained within the appropriate hair covering which includes hats and hair nets where applicable. Beard snoods are compulsory for male colleagues with beards longer than agreed guidance.

  Yes

  No

  N/A

• Are all colleagues following the jewellery and nails policy?<br><br>No stones in jewellery. Earrings should be plain studs or plain sleepers no larger than a 5p piece. No nose studs or facial piercings. No nail varnish.

  Yes

  No

  N/A

• Do colleagues remove their hats and aprons when entering back of house with areas including warehouse, toilets and canteen?

  Yes

  No

  N/A

• Is there a suitable and sufficient supply of hot and cold running water available at all sinks?<br><br>For hand wash basins, it is unsuitable if the temperature of the hat water is either too hot or too cold to wash hands.

  Yes

  No

  N/A

• Are all hand basins accessible and clean, have the correct soap, a working hand dryer (or disposable hand towels)?

  Yes

  No

  N/A

• Are all colleagues following the hand washing policy?

  Yes

  No

  N/A

• Is the equipment washing sink clean, easily accessible and has a sink plug?

  Yes

  No

  N/A

• Is aseptopol and all other cleaning chemicals available for use and used correctly?

  Yes

  No

  N/A

• Is the cleaning document and chemical usage cards available?<br><br>Eco lab manual step-by-step guide on what and how to clean and when.

  Yes

  No

  N/A

• Are the correct cloths available to clean preparation surfaces and equipment<br><br>Blue cloths should only be used in cooked or ready to eat areas. Green cloths should only be used in meat, fish or raw hot deli food areas.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all food preparation and food storage areas free from risk of contamination?<br><br>This question refers to both physical and microbiological contamination’s.

  Yes

  No

  N/A

• Is all equipment in a clean and food safe, undamaged condition?<br><br>Includes all static and moveable equipment.

  Yes

  No

  N/A

• Are all safety interlocks she red emergency stop buttons working and Is all equipment free from evidence of tampering?

  Yes

  No

  N/A

• Are instruction manuals for all equipment available in store?

  Yes

  No

  N/A

• For all stores with deep fat fryers, at both a fire blanket and a foam or type F fire extinguisher lactated near the deep far fryer and are the easily accessible?

  Yes

  No

  N/A

• Is there a working anti static vacuum cleaner with all attachments and replacement filter bags available?

  Yes

  No

  N/A

• Is the cleaning equipment shadow board clean, unobstructed and contains the correct tools which are clean?

  Yes

  No

  N/A

• Are all ingredients labelled and are they in code?<br><br>Seed trays, icing sugar she sugar trays as well as stock or produce being processed should not be included

  Yes

  No

  N/A

• Can all colleagues demonstrate the use of check weigh machine, explain how it works and how to record the process?

  Yes

  No

  N/A

• Yes

  No

  N/A

• Are baked baguettes check weighed?<br><br>Stores should be check weighing baked baguettes by placing a small sample of the baguette in the French stock attachment on the weigh scales. The number to be weighed Is set by the check weigh machine. Bakery colleagues should be able to prove that the checks have been carried out to ensure that the PLU nimvrt gir baguettes remains active on on the sust.

  Yes

  No

  N/A

• Are all chilled produce kept in the cold chain before and after preparation? <br><br>For bakery this means cheese and yeast.

  Yes

  No

  N/A

• Is there a separate, dedicated area outside the bakery production area for storing bakery consumables, ingredients and packaging, and is it clean and tidy?

  Yes

  No

  N/A

• Are stored products sealed/covered she being stored correctly and labelled with the correct date code?<br>

  Yes

  No

  N/A

• Are the bakery products for recycling being processed correctly?

  Yes

  No

  N/A

• Do all products have accurate point of sale tickets or shelf date labels?

  Yes

  No

  N/A

• Are all the correct allergy notices on display?

  Yes

  No

  N/A

• At rings and bags available for loose products?

  Yes

  No

  N/A

• Can all colleagues on the department demonstrate how to deal with a customer allergy query, and is the most up to date version of the product guide in use?

  Yes

  No

  N/A

• Are all floors free from slip end trip hazards?

  Yes

  No

  N/A

• Are all open food areas covered by working electric fly killer units?

  Yes

  No

  N/A

• Are the walls and ceilings structurally sound?

  Yes

  No

  N/A

• Are all areas free from pests, evidence of pests and signs of pest damage?

  Yes

  No

  N/A

• Has the bakery safe and legal record been completed correctly for the current week and previous week?

  Yes

  No

  N/A

• Does the bakery safe and legal record accurately reflect the standards observed during the audit today?

  Yes

  No

  N/A

Backdoor and Warehouse

• Is the whole area clean and tidy?

  Yes

  No

  N/A

• Do colleagues move roll cages, pallet trucks in a safe manner?

  Yes

  No

  N/A

• Is the warehouse stock stored safely?

  Yes

  No

  N/A

• Are only non food products stored in external areas they cannot be pest proofed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all waste products on the raw meat products list stored correctly? <br><br>All waste products on the raw meat products lost should be tied in blue bags with a store identification label. These bags should be stored in a designated cage in the freezer.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all doors/exits to external areas free from gaps underneath which are less than 6mm and kept closed when not in use?

  Yes

  No

  N/A

• Is the delivery risk assessment on display she does it accurately reflect the layout of the delivery area?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• When receiving a delivery, do all colleagues follow the process on the delivery risk assessment, use the safety equipment indicated and undertake delivery in a safe manner?

  Yes

  No

  N/A

• Is there a clean, working, calibrated probe thermometer and the correct wipes to sanitise it available, and is it used correctly?

  Yes

  No

  N/A

• Can all colleagues explain the process for dealing with damaged roll cages, dollies and semi pallets, and are yellow repair labels (RP7033) available to identify any damaged items?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all back up, walk in chillers/freezers working correctly, in a clean and tidy condition with no excessive ice build up?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Does the door safety release mechanism inside any walk in freezer work correctly?

  Yes

  No

  N/A

• Can all colleagues demonstrate/explain the controls in place to protect products in the cold chain, including frozen products?<br><br>Policy: the maximum time stock is allowed to be out the cold chain is 20 minutes.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is all cleaning room equipment clean, in an undamaged condition, stored safely with colour coded equipment stored separately?

  Yes

  No

  N/A

• Are all floors free from slip and trip hazards?

  Yes

  No

  N/A

• Are all the walls, floors and ceilings structurally sound?

  Yes

  No

  N/A

• I’ll s the warehouse racking bolted to the floor and in good repair?

  Yes

  No

  N/A

• Are all areas free from pests, evidence of pests and signs of pest damage?

  Yes

  No

  N/A

• Has the backdoor Safe & Legal been completed correctly for the current week and previous week?

  Yes

  No

  N/A

• Does the backdoor and warehouse Safe & Legal record accurately reflect the standards observed during the audit today?

  Yes

  No

  N/A

• Has the backdoor delivery temperature Safe & Legal record been completely correctly for the current week and previous week?

  Yes

  No

  N/A

• Does the Backdoor delivery temperature Safe & Legal Record accurately reflect the standards observed during the audit today?

  Yes

  No

  N/A

Store Entrance/Shop Floor

• Is the whole area clean and tidy?<br><br>Auditors should include the whole shop floor area and any 3rd party concessions.

  Yes

  No

  N/A

• Are all walls, floors and ceilings structurally sound?

  Yes

  No

  N/A

• Is the battery recycling bin available for customer use?

  Yes

  No

  N/A

• Are the correct legal notices including the premises licence displayed?<br><br>Think 25 signage should be present where alcohol is displayed, there will also be a ‘section 110’ notice in addition to think 25 in Scotland. The premises licence should be displayed on the store entrance area.

  Yes

  No

  N/A

• Is the coffee vending machine visibly clean on the outside and inside with no cleaning materials stored inside the unit.

  Yes

  No

  N/A

• Is the costa express audit log book available, completed in full and reflects the conditions observed?

  Yes

  No

  N/A

• Are all fresh food cabinets and food fixtures free from spillages, debris and mould?<br><br>Produce, meat and poultry, grocery and frozen.

  Yes

  No

  N/A

• Are all refrigerated and frozen cabinets working and are they filled correctly?

  Yes

  No

  N/A

• Are all clean as you go spillage tools available?<br><br>Auditors should check 3 drawers at random.

  Yes

  No

  N/A

• Is Aseptopol and all other cleaning chemicals available for use and used correctly?<br><br>Aseptopol, spray bottles, whale or pelican pumps, gloves.

  Yes

  No

  N/A

• Is the cleaning document and relevant chemical usage card available?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Can all colleagues explain the temperature indicators process and how to deal with a chiller escalation due to temperature indicators showing?<br><br>Question should only be asked of managers/duty/fresh food lead.

  Yes

  No

  N/A

• Are shop floor colleagues only working one cage of chilled stock at a time?

  Yes

  No

  N/A

• Are all cages of stock being worked and not being left unattended for more that 5 minutes?

  Yes

  No

  N/A

• Can all colleagues demonstrate/explain the controls in place to protect products in the cold chain including frozen products?<br><br>20 minute rule.

  Yes

  No

  N/A

• Are all products in date and rotated correctly?<br><br>Check baby milk and two other high risk areas of standards not met.

  Yes

  No

  N/A

• Do all products have accurate point of sake tickets or shelf edge labels?

  Yes

  No

  N/A

• Are slip mats in front of loose grapes, mushrooms and broccoli and are they in good condition and flush to the ground?

  Yes

  No

  N/A

• Can all produce colleagues explain/demonstrate the use of colour coded case end labels?<br><br>It is a legal requirement that all red case stock is displayed below 5oC in order to prove consistent temperature control.

  Yes

  No

  N/A

• Do colleagues move roll cages, pallet trucks and dollies in a safe manner?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are floors free fro slip and trip hazards?

  Yes

  No

  N/A

• Are all areas free fro pests, evidence of pests and signs of pest damage?

  Yes

  No

  N/A

• Has the Dairy/Meat & Poultry Safe & Legal Record been completed for the current week and previous week?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Had the Frozen Sage & Legal Record been completed accurately for the current week and previous week?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Has the Produce Safe & Legal Record been completed for the current week and previous week?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Toilets

• Are the customer toilets and hand washing areas in an acceptable condition, and free from any stored items?<br><br>The facilities must be clean and free from strong and pervasive odours. No items should be stored in this area.

  Yes

  No

  N/A

• Are the colleague changing, toilet she hand washing areas on an acceptable condition, provided with hot water she free from any stored items you would not expect to find there?<br><br>The facilities must be clean and free from any strong and pervasive odours. Unauthorised items such as cages, bikes, broken furniture, bleach, paint etc

  Yes

  No

  N/A

• Are floors free from slip and trip hazards?

  Yes

  No

  N/A

Fire Safety

• Is the first risk assessment available, with recorded reviews and have all significant findings been completed within the dates on the action plan. <br><br>The fire risk assessment must have been reviewed in the last 24 months or after a refresh or structural/design change affecting the layout of the store.

  Yes

  No

  N/A

• Is the up to date emergency evacuation push available?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all main store entrance doors in a good state of repair, operating correctly and available for use in an emergency?

  Yes

  No

  N/A

• Is stock and POS locates more rush 50cm below the fire detector sprinkler heads?

  Yes

  No

  N/A

• Are all internal fire escapes that lead to a final fire exit free from obstructions that would impede safe exit?

  Yes

  No

  N/A

• Are all ‘protected’ fire escape staircases (internal and external) free from combustible items, obstructions and non-permitted items (other than those detailed in the fire risk assessment)?<br><br>Protected staircase means a staircase that it completely enclosed and provides escape from an upper or lower level. All doors onto the staircase are fire doors. No items should be stored on the staircase, landings or beneath the staircase or within any area forming part of the staircase enclose. Short staircases Or staircases p leading to restricted areas not frequently used e.g maintenance mezzanine levels or rooftop areas should be discounted unless the route is marked as a fire route. Storage rooms leading onto staircases must be enclosed by a labelled fire door. Permitted items are notice boards, posters, clocking in machine, fire alarm panel, distribution boards, tv screens.

  Yes

  No

  N/A

• Are all extinguishers locates at key locations, on escape routes or at final fire exits, easily accessible like, she secured on the wall or an approved stand?<br><br>A ‘key location’ means kitchen or plant room. Fire extinguishers should be accessible to all colleagues she can be kept behind a till point as a sole location if easily accessible.

  Yes

  No

  N/A

• Are all fire exit doors she gates operating correctly she available for use in an emergency?<br><br>Please do not consider main store entrance doors when answering this question.

  Yes

  No

  N/A

• In Non-Express stores are all combustible items, including marquees, locates a minimum of 6m from the building wall or overhang, unless agreed by Support Office or documented in the fire risk assessment?

  Yes

  No

  N/A

• For stores with plant rooms, is the plant room free from any stored retail items or combustible items and the plant room is locked?<br><br>You should consider plant rooms, electrical intakes dnd switch rooms/cupboards when answering this question.

  Yes

  No

  N/A

• Is the fire precaution log book present, completed correctly reflecting the current status of the store, and with no outstanding next steps from any fire systems?

  Yes

  No

  N/A

Dot Com

• Is the whole area clean and tidy?

  Yes

  No

  N/A

• Is all documentation showing customers details stored appropriately, or disposed of correctly as confidential waste?

  Yes

  No

  N/A

• Do colleagues move roll cages, dollies and pallet trucks in a safe manner?

  Yes

  No

  N/A

• Are colleagues wearing high visibility clothing and safety shoes?

  Yes

  No

  N/A

• Are chilled and frozen products stored in chillers/freezers if there is a delay between picking and loading?<br><br>N/A if no delay between picking and loading.

  Yes

  No

  N/A

• Are all back-up walk in chillers/freezers working correctly, in a clean and tidy condition with no excessive Ive build up?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all compartment in all vans free from debris and spillages? <br><br>N/A - No vans at time of audit.

  Yes

  No

  N/A

• Are frozen and chilled compartments in vans chilled before loading?<br><br>N/A - No vans at time of audit <br><br>Policy: temperature indicator by driver mirror in the centre of the cab should read between 1 - 5 degrees for chilled compartments and no less than -15 degrees for Frozen compartments. <br>

  Yes

  No

  N/A

• Do all vans have reach poles, sack trolley and van box containing the correct equipment? <br><br>Van box includes torch, map, sat nav, panic alarm and tyre tread gauge.

  Yes

  No

  N/A

• Is there one electrical charging unit per van and are all units and cables in good repair and stored tidily?

  Yes

  No

  N/A

• Are all doors/exits to external areas free from gaps underneath which are less than 6mm and kept closed when not in use?

  Yes

  No

  N/A

• Are floors free from slip and trip hazards?

  Yes

  No

  N/A

• Are all walls, floors and ceilings structurally sound?

  Yes

  No

  N/A

• Are all areas free from pests, evidence of pests and signs of pest damage?

  Yes

  No

  N/A

• Is a copy of the most recent driving licence review completed correctly and available for review?<br><br>The form should be dated for week 1 in round 1 audits or weeks 26 in round 2 audits.

  Yes

  No

  N/A

• Select one van at random - has the van record book been completed correctly for the current week and previous week?<br><br>Auditors may select one van at random, including a ‘spare’ van. If a spare van record book has been used the registration should have been written in the space provided at the top of the page for the particular week number. This book should be used for checks for that vehicle for the days it was used during that week. If another ‘spare’ van was used during that week a different spare van book should be used for that vehicle.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Has the Dot Com Safe and Legal Book been completed correctly for the current week and the previous week?

  Yes

  No

  N/A

• Does the Dot Com Safe and Legal Book accurately reflect the standards observed during the audit today?

  Yes

  No

  N/A

• Is the safer driving STOP report reviewed and filed daily?<br><br>Policy: Check reports for this week and the previous weeks have been completed, signed and filed daily.

  Yes

  No

  N/A

• Is the Duty Handover Checklist reviewed and signed?<br><br>Policy: Check the reports for this week and the previous weeks have been completed, signed and filed daily.

  Yes

  No

  N/A

Click and Collect Van Collection

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are frozen and chilled compartments in vans working correctly?<br><br>Policy: Temperature by the driver mirror in the centre of the cab should read between 1 - 5 degrees for chilled compartments and no less than -15 degrees for frozen compartments.

  Yes

  No

  N/A

• Do all vans have reach poles?

  Yes

  No

  N/A

• Is a working Tesco issued mobile phone or walkie-talkie available for use by Tesco colleagues in the Click and Collect Van.

  Yes

  No

  N/A

Management Systems

• Is the ‘Authorisation to work’ pad (RP2K741) available and has it been completed correctly by a trained duty manager?<br><br>The store should be using the RP2K741 - ‘Authorisation to work’ pad. This should be available to view, being completed fully and authorised by the duty manager for EVERY contractor. The duty manager signing this off must have completed the duty manager training for permit to work and this must be recorded on their TRC.

  Yes

  No

  N/A

• Is the ‘permit to work’ pad (RP2K740) available to view and has it been completed correctly by a trained duty manager?<br><br>The stores should be using the RP2K740 - permit to work pad. This should be completed fully and authorised by the duty manager for some tasks only. Check the Authorisation Pad for a specific contractor If any of the coloured boxes have been ticked (Heights, confined spaces, PFS, electrical works, hot works, excavations, pressure systems etc then a permit to work must be completed in every case. The duty manager signing this off must have completed the duty management training for Permit To Work and this must be signed off on their TRC.

  Yes

  No

  N/A

• Is there a ‘Know your building’ folder (TM/KYBF/2016) available and does it contain the correct Hazard Information sheet for the store?<br><br>The folder must be stored with the ‘Permit To Work’ pad and the ‘Authorisation To Work’ pad. The Hazard Information sheet must have the correct store number printed on the sheet. IF the folder and sheet are not located with the pad and/or the correct store number is not displayed on the sheet then this must be marked as a fail.

  Yes

  No

  N/A

• Are designated smoking areas being used correctly (I.e no evidence of smoking in unauthorised areas or around any store entrances/exits)?<br><br>

  Yes

  No

  N/A

• Is the Store Manager named as the DPS or Premises Manager on the Premises Licence Summary and the Full Premises Licence?<br><br>In Scotland the Licence Holder is called the Premises Manager and in England and Wales this is the Designated Premises Supervisor (DPS). The licence holder name is printed on the Premises Licence. If a change is in process the an email confirmation is sufficient to mark as compliant. Where a Store Manager is unable to become a Licence Holder or the store does not have a Store Manager then another Manager van hold this position to be compliant.

  Yes

  No

  N/A

• Can the Duty Manager explain the injury reporting process?

  Yes

  No

  N/A

• Have all accidents followed the correct reporting and investigation process and is there evidence to accurately reflect this?

  Yes

  No

  N/A

• Have all members of the Management Team completed ‘Managing injury and Dangerous Occurrences Reporting’ and have the training records been signed and validated?<br><br>Policy: Check a minimum of 3 training record cards.

  Yes

  No

  N/A

• Is there a trained First Aider on duty, do they have a valid qualification and is there a suitable and sufficient first aid kit available?<br><br>

  Yes

  No

  N/A

• Have all new colleagues who joined within the last 12 weeks completed the Warm Welcome to Tesco and have the training cards been validated and signed?<br><br>Check as a minimum 2 new colleagues.

  Yes

  No

  N/A

• Have all new colleagues who joined in the last 6 months completed the relevant training, within the required timeframe, and have training record cards been validated and signed?<br><br>Check as a minimum 2 training record cards - KYS For Everyone Bronze during first week, KYS For department within the first 12 weeks, Open food handlers only - KYS Food Safety she Hygiene Silver within first 2 weeks.

  Yes

  No

  N/A

• Have all departmental managers completed the relevant department training, and have the training record cards been validated and signed?<br><br>Check a minimum of 3 managers. All managers compete A Safe Place To Work and Shop. Managing Safe and Legal Record Bools and Fire Safety Workbook (or Fire Wise E-learning). Only certain mangers complete Gold Food Safety - these are Counters, Fresh Replenishment Manager (for stores that do not have a Counter Manager), Bakery (Excluding bake-off), cafe, colleague restaurants, Fresh Manager, Compliance Manager, Deputy Manager, Replenishment Manager (Metro), Service Manager (Metro), Personnel Manager.

  Yes

  No

  N/A

• Have all legal training courses been completed for all colleagues for each department, and have the training record cards been validated and signed?<br><br>Policy: select 2 colleagues of the following departments (where present): Counters, Bakery, Shop Floor, Backdoor and Warehouse, Dot Com, Tesco-run colleague canteen. Have they completed Legal 1 (ARS, Health and Safety, 4 Point Check and Fire) and Legal 2 (ARS, Food Safety, Fire) within the last 15 months. Please note for food safety colleagues should be refreshed on Food Safety and Hygiene to the level that they have been trained to, i.e colleagues trained to level 1/Bronze have completed Level 1/Bronze refresher. Colleagues trained to Level 2/Silver have completed Level 2/Silver refresher and colleagues trained to a level 3/Gold have completed Level 3/Team Leaders and Managers refresher. Extra and SS will still have copies of the validation papers on file, but Metro and Express will just have completed training record cards.

  Yes

  No

  N/A

• For stores with forklift trucks, Genie lifts and Crown lifts, have all authorised colleagues completed the relevant training within the last 3 years, and have the training record cards been validated and signed?

  Yes

  No

  N/A

• Have all repair issues (Work Orders) been resolved in less than 30 days?<br><br>Ask the Store/Duty Manager to log into verisae she show you all outstanding work orders - there should be no work orders over 30 days.

  Yes

  No

  N/A

• Can all Duty Managers log onto ‘MyRentokill’ and demonstrate all Next Steps are being progressed?

  Yes

  No

  N/A

• Is the store abs warehouse areas free from signs of established bird activity?<br><br>Policy: the question should be marked critical if there is established bird activity she the store has not taken action to resolve the issue. This should include recording the activity on ‘MyRentokill’ and noted in the Duty Manager Safe and Legal Record Book.

  Yes

  No

  N/A

• Select one current Product Recall, has the product been removed from sale? Are all current Product Recall posters being displayed at customers services/in proximity to till point in express?<br><br>Policy: Check all current recall posters against the Product Recall list.

  Yes

  No

  N/A

• Demonstrate to the auditor you can log onto MyActions and access your EPW list for the previous week. Select one current Emergency Product Withdrawal (EPW), has the product been removed from sale?<br><br>Policy: Emergency Product Withdrawals (EPW’s) are classed as outstanding if they have not been actioned and closed within 2 hours of issue.

  Yes

  No

  N/A

• Are all access points to the roof secure by a lock and restricted signage?

  Yes

  No

  N/A

• Are ‘Hazardous Substances’ used by the IST suitably maintained and in a locked area/store with signage?

  Yes

  No

  N/A

• Has the Store Managers Quarterly Safe and Legal Record been completed correctly for the current quarter and previous quarter?

  Yes

  No

  N/A

• Has the Duty Managers Safe and Legal Record been completed correctly for the current week and previous week?

  Yes

  No

  N/A

• Does the Duty Manager Safe and Legal Record accurately reflect the standards observed during the audit today?

  Yes

  No

  N/A

• Has the Compliance Managers Quarterly Safe and Legal Record been completed correctly for the current quarter and previous quarter?

  Yes

  No

  N/A

Colleague Room

• Is there a suitable and sufficient supply of hot and cold running water available at all sinks?<br><br>For hand wash basins, it is unsuitable if the temperature of the hot water is either too hot or too cold to wash hands. Sinks provided with a plug to mix water must be marked as compliant.

  Yes

  No

  N/A

• Are all walls, floors, ceilings structurally sound?

  Yes

  No

  N/A

• Are all areas free from pests, evidence of pests or signs of pest damage?

  Yes

  No

  N/A

• Has the business partner induction been completed for all third party managers, and have the training record cards been validated and signed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all internal fire escape routes which lead to a final fire exit free from obstructions that would impede safe exit?

  Yes

  No

  N/A

Car Park/External Areas

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

  Yes

  No

  N/A

• Are all areas clean and tidy with no excessive refuse or any food debris?<br><br>Include loading Bay Area, under the dock leveller and scissor lift, delivery area, waste return area and compactor area.

  Yes

  No

  N/A

• For stores with back yards, is the gate in good condition, working correctly and kept closed unless in use.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all trolley collection colleagues only moving a maximum of 8 trolleys using a trolley strap unless using a trolley collection retrieval vehicle.

  Yes

  No

  N/A

• Has the trolley collection vehicles and Equipment Safe and Legal Record been completed correctly for the current week and previous week?

  Yes

  No

  N/A

• Does the Trolley Collection Vehicle and Equipment Safe and Legal Record accurately reflect the standards observed during the audit today?

  Yes

  No

  N/A

Counters

• Is the whole area clean and tidy?<br><br>Refer to contract cleaning schedule - Disregard any active production areas (current working debris). Walls, floors, ceilings and oven canopies (where applicable) should be considered but do not include equipment.

  Yes

  No

  N/A

• Are all colleagues wearing the correct uniform which is clean, including coats, hats, jackets and aprons where required?

  Yes

  No

  N/A

• Do all colleagues know what the correct process and PPE is for using and cleaning all equipment including ovens, emptying hot fat drawers and using she cleaning the donut fryer?

  Yes

  No

  N/A

• Do all colleagues have neat, short or ties back hair and are they wearing appropriate hair coverings correctly?<br><br>Hair below shoulder length should be

  Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

• Yes

  No

  N/A

Tesco Hospitality