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Safe and Legal Audit
Safe and Legal Audit
Jessica Jobe

Safe and Legal Audit

2017/18

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Free Safe and Legal Audit Checklist

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Title Page

  • Document No.

  • Audit Title

  • Client / Site

  • Conducted on

  • Prepared by

  • Location

  • Personnel

  • Does the temp safe and legal book reflect today's audit

Bakery

  • Is the whole area clean and tidy?

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

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

  • 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 or cleaning the doughnut fryer?

  • Do all colleagues have neat, short or tied back hair and are they wearing appropriate hair coverings correctly?

  • Are all colleagues following the jewellery and nails policies?

  • Do colleagues remove their apron and hat when entering any back of house area including warehouse, WC and canteen?

  • Is there a suitable and sufficient supply of hot and cold running water available at all sinks?

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

  • Are all colleagues following the hand washing policy?

  • Is the equipment washing sink clean, easily accessible and have a sink plug and draining board?

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

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

  • Are the correct cloths available to clean preparation surfaces and equipment

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

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

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

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

  • Are instruction manuals for all equipment available in the bakery ?

  • For all stores with deep fat fryers are both fire blanket and a foam or type F fire extinguisher located near to the deep fat fryer and are they easily accessible?

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

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

  • Are all ingredients labelled and are in code?

  • Are all products in date and correctly rotated?

  • Can all colleagues demonstrate the use of check weight machine? Explain how it works and how to record the process?

  • Are baked baguettes check weighed?

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

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

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

  • Are bakery products for recycling processed correctly?

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

  • Are all correct allergy notices displayed?

  • Are tongs as bags available for loose product

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

  • Are all floors free from slip and trip hazards?

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

  • Are all walls floors and ceilings structurally sound?

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

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

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

Counters

  • Is the whole area clean and tidy?

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

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

  • Do all colleagues have neat, short or tied back hair and are they wearing appropriate hair coverings correctly?

  • Are all colleagues following the jewellery and nails policies?

  • Do colleagues remove their apron and hat when entering any back of house area including warehouse, WC and canteen?

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

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

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

  • Is there a suitable and sufficient hot and cold water available at all sinks

  • Are all wash hand basins accessible and clean, have the correct soap and working hand dryer

  • Are all colleagues following the hand wash policy?

  • Is the equipment washing sink clean, easily accessible and have a sink plug draining board?

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

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

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

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

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

  • Are the correct colour coded serving and preparation utensils in use?

  • Is all equipment in a clean and food safe undamaged condition?

  • Are all fresh food cabinets and food fixtures free from soil ages derbies and mould?

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

  • Does each chiller/fridge/freezer have correct temp indicators and in correct position?

  • Can all colleagues explain the temp indicators process and how to deal with a chiller escalation due to temp indicators showing?

  • Are all products displayed correctly?

  • Fish counter - is there a chilled water spray bottle available for spraying the fish that is stored away from the ice?

  • I've safely transported from the freezer to the fish counter using the correct equipment?

  • Are all products in date and correctly rotated?

  • Are raw products kept apart from ready to eat products at all times during storage, handling and display?

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

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

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

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

  • Are the correct allergy notices on display?

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

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

  • Is there a clean working calibrated probe and the correct wipes to sanitise it available?

  • Are all floors free from slip and trip hazards?

  • Are all walls floors and ceilings structurally sound?

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

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

  • Meat counter - is all beef used in the counter recorded for traceability and the book available to customers on request in U.K. ?

  • Fish counter - are health mark labels kept for 60 days for Live shellfish ?

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

  • Does the food counters safe and legal accurately reflect the standards observed during the audit?

  • Has the hot daily checks and temp record safe and legal been completed correctly for the current and previous week?

  • Has the hot deli checks and temp record book been recorded accurately and reflect the audit?

Tesco run colleague room

  • Is the whole area clean and tidy?

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

  • Do all colleagues have neat short ties back hair and are they wearing appropriate hair coverings correctly?

  • Are all colleagues following the jewellery and nails policies?

  • Is there a suitable and sufficient supply of hot and cold running water available at all sinks?

  • Are all wash hand basins accessible and clean, have the correct soap and working hand dryer ?

  • Are all colleagues following the hand wash policy?

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

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

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

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

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

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

  • Are the correct colour coded serving and preparation utensils in use?

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

  • Deep fat fryer are both a fire blanket and a foam of type F fire extinguisher located near to the deep fat fryer as are they easily accessible?

  • Are all fresh food cabinets and food fixtures free from spillages, derbies and mould?

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

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

  • Are all products in date and correctly rotated?

  • Are raw products kept apart from ready to eat products at all times during storage handling and display?

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

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

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

  • Are the correct allergy notices on display?

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

  • Are the fridge and freezer free from any ingredients not specified in the recipe management system?

  • Is the freezer free from any pre cooked food?

  • Is there a clean working, calibrated probe and the correct wipes available?

  • Are all floors free from slip and trip hazards?

  • Are all walls floors and ceilings structurally sound?

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

  • Are all areas free from pests?

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

  • Does the safe and legal book reflect today's audit?

  • Has the catering temp safe and legal book been completed correctly for the current and previous week?

  • Has the catering temp survey safe and legal record been completed correctly for current and previous week?

Tesco hospitality

  • Is there a suitable and sufficient supply of hot and cold running water available at all risks?

  • Are all walls floors and ceilings structurally sound?

  • Are all areas free from pests?

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

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

Store entrance and shop floor

  • Is the whole area clean and tidy?

  • Are the walls floors and ceilings structurally sound?

  • Is the battery recycling bin available for customer use?

  • Are the correct legal notices including the premises license displayed?

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

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

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

  • Are all fresh cabinets and food fixtures free from spillages, debris and mould?

  • Are all clean as you go spillage tools available?

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

  • Is the cleaning document and relevant chemical usage cards, available?

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

  • Can all colleagues explain the temp indicators process and how to deal with a chiller escalation due to temp indicators showing?

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

  • Are all products in date and correctly rotated ?

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

  • Do all products have accurate POS tickets and shelf edge?

  • Are slips matts in place in front of loose products?

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

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

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

  • Are all floors free from slip and trip hazards?

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

  • Has the dairy/Meat poultry safe and legal record been completed for current week and previous?

  • Does the dairy M/P safe and legal records reflect the standards observed during the audit today?

  • Has the frozen safe and legal been completed for the current week and previous week?

  • Has the produce safe and legal records been completed for the current week and previous?

  • Does the produce safe and legal reflect today's audit?

Toilets

  • Are the customer toilets and hand washing areas in an acceptable condition and free from any stored items?

  • Are the colleague changing, toilet and gabs washing areas in an acceptable condition, provided with hot water and free from any stored items you would not expect to be there?

  • Are all floors free from slip and trip hazards?

Backdoor and Warehouse

  • Is the whole area clean and tidy?

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

  • Is all warehouse stock stored safely?

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

  • 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?

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

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

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

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

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

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

  • 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?

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

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

  • Are all doors and energy doors/curtains to back up . Walk in chillers/freezers kept closed when not in use?

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

  • Can all colleagues demonstrate the controls in place to protect products in the cold chain including frozen products?

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

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

  • Are all floors free from slip and trip hazards?

  • Are all walls, floors and ceilings structurally sold?

  • Is warehouse racking bolted to the floor and in good repair?

  • Are all areas free from pests?

  • Has the backdoor and warehouse safe and legal book been completed correctly for current week and previous?

  • Does the backdoor and warehouse reflect the audit today?

  • Has the backdoor temp book been completed?

  • Does the backdoor temp book reflect the standards observed in the audit?

Dot com

  • Is the whole area clean and tidy?

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

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

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

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

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

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

  • Does each chiller fridge have correct temp indicators in the correct position?

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

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

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

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

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

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

  • Are all floors free from slip and hazards?

  • Are all walls floors and ceilings structurally sound?

  • Are all areas free from pests?

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

  • Select one van at random has the van record book been completed correctly for the current week and previous?

  • Does the van book accurately reflect the standards observed during the audit?

  • Has the dot com safe and legal book been completed correctly?

  • Does the dot com log book reflect the audit today?

  • Is the safer driving stop report reviewed and signed daily?

  • Is the duty hand over checklist reviewed and signed?

  • Are all customer delivery assistants working shifts that are legally compliant?

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

  • In stores where the dot com area includes a raised loading dock are safety chains in use when the dock is empty?

  • Are all dot com trays in use? Visually screen and free from dirt?

Click and collect pod collection

  • Is the whole area clean and tidy?

  • Are dollies transferred to the click and collect pod correctly?

  • Are colleagues wearing high vis and safety shoes?

  • Are all back up, walk in chillers working correctly? And in a clean condition?

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

  • Does each chiller have correct temp indicators in the correct position?

  • Are all floors free from slip and trip hazards?

  • Are all areas free from pests, any evidence?

  • Is a working Tesco issued mobile phone or wallow talkie available for use by colleagues in the click and collect pod?

  • Are all empty trays stored off the floor?

Click and collect - van collection point

  • Are colleagues wearing high vis and safety shoes?

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

  • Are frozen and chilled compartments in vans working correctly?

  • Do all vans have a reach pole?

  • Is a working Tesco mobile phone available for use by colleagues in the click and collect van area?

Car park and external area

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

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

  • Back yard - is the gate in good condition working correctly and kept closers unless in use?

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

  • Are all trolley collection Colleagues only moving a maximum of eight trolleys using a trolley strap?

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

  • Does the trolley log book reflect the audit?

Fire safety

  • Is the fire risk assessment available? And up to date

  • Is the up to date emergency evacuation plan available?

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

  • Are all main store entrance doors in good repair?

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

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

  • Are all protected fire escape staircases free from consumable items, obstructed and non permitted items?

  • Are all fire extinguishers located at key locations on escape routes or at final fire exits easily accessible and secured on the wall or an approved stand?

  • Are all final fire exit doors and gates operating correctly and available for use in an emergency?

  • Are all combustible items located a minimum of 6m from the building?

  • Is the plant room free from any stored retail tens or combustible items and is the room locked?

  • Is the fire log book available? Completed correctly?

Management systems

  • Is the authorisation to work pad RP2K741 available and has it been completed correctly?

  • Is the permit to work pad (RP2K740) available and used correctly?

  • Is there a know your building folder (TM/KYBF/2016) available and does it contain the correct hard information sheet for store?

  • Are designated smoking areas being used correctly?

  • Is the store manager named as the DPS or premises manager and the full premises license?

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

  • Have all managers completed managing injury and dangerous evidence to accurately reflect this?

  • Is there a trained first aided on duty? Do they have a valid qualification and there is a first aid kit available?

  • Have all new colleagues who joined within the last 12 weeks completed the warm welcome to Tesco and training record cards signed?

  • Have all colleagues who joined within six months completed relevant training within the required timeframe?

  • Have all departmental managers completed the relevant department training ?

  • Have all legal training courses been completed for all colleagues for each department and have the training cards been signed ?

  • For stores with forklift trucks, genie lifts and crown lifts have all authorised colleagues completed the relevant training within the last three years ?

  • Can duty managers log on to my rentokil and demonstrate next steps are being progressed?

  • Have all repair issues been resolved in less than 30days?

  • Is the store and warehouse areas free from signs of established bird activity?

  • Select one current product review call has the product been removed from sale? All posters displayed?

  • Demonstrate to the auditor that you can log on to my actions and access EPW list for the previous week

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

  • Are hazardous substances used by IST suitably maintained in a locked area with signage?

  • Has the store managers quarterly safe and legal been completed quarter and previous

  • Has the duty manager safe and legal book been completed correctly current and previous week

  • Does the duty manager safe and legal book reflects today's audit

  • Has the compliance managers quarterly safe and legal been completed current quarter and previous

PFS

  • Is a spare set of keys for the offset fill point and tank caps kept in Pfs kiosk key control cabinet?

  • Is there a minimum of 4 dry powder fire extinguishers and 4 fire buckets on the forecourt and at least 1 carbon dioxide extinguisher in the Pfs kiosk?

  • Have all fire extinguishers been serviced within 13 months as per date on starched service label and are the tag and pin in place?

  • Is the telephone in customer emergency cabinet working and the duty manager be contacted directly?

  • Is the RP2166 or LP81 petrol delivery form available for use?

  • Are the training record for all PFS colleagues held in the PFS?

  • Are petrol filling station colleagues trained to receive a licensee controlled delivery and is all training dated 2014 onwards? Must have completed silver

  • Are PFS colleagues trained on working safely, fire and keeping it legal BRONZE and is all training dated 2014 onwards?

  • Are all night team duty managers trained on duty management petrol filling station safety training?

  • Do fuel prices on the gantry match prices displayed on the pumps?

  • Is the whole store clean and tidy?

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

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

  • Are there buckets of sand available at the PFS for use in case of fuel spillage?

  • Are the correct legal notices displayed?

  • In PFS that also sell alcohol is the premises license displayed?

  • Are all floors free from trip and slip hazards?

  • Are the walls floors and ceilings structurally sound?

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

  • Is the battery recycling bin available for customer use?

  • Are all fresh food cabinets and food fixtures free from spillages, debris and mould?

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

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

  • Can all colleagues explain the temp indicators process and how to deal with a chiller escalation due to temp indicators showing?

  • Are all products in date and correctly rotated?

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

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

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

  • Can all colleagues locate the emergency power off button?

  • Is there a clean working calibrated probe thermometer and the correct wipes available?

  • Has the PFS safe and legal record been completed this week and previous?

  • Does the PFS accurately reflect the audit today?

  • Is the authorisation to work pad RP2K741 available and has it been completed correctly by a trained duty manager?

  • Is the permit to work pad RP2K740 available to view and has been completed correctly by a trained duty manager?

Safe and Legal Audit
Jessica Jobe

Safe and Legal Audit

2017/18

Use this Template
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