Safe and Legal Audit Express MW

• Conducted on

  Date

• Prepared by

Bakery

• Is the whole area clean and tidy?

  Yes

  No

  N/A

• Are all walls, floors, ceilings and oven canopies (where applicable) free of dirt, food residue and grease marks?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Do all colleagues have neat, short or tied back hair and are they following the jewellery and nails policies?

  Yes

  No

  N/A

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

  Yes

  No

  No colleagues at present

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all colleagues following the hand washing policy?

  Yes

  No

  N/A

• Are all equipment washing sinks clean, easily accessible and provided with a sink plug?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is all equipment in a clean and undamaged condition?

  Yes

  No

  N/A

• Are instruction manuals for all equipment available in store?

  Yes

  No

  N/A

• Are Clean As You Go practices observed?

  Yes

  No

  N/A

• Are all ingredients labelled and are they in code?

  Yes

  No

  N/A

• Are all products correctly rotated?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are bakery products for recycling processed correctly? All in pink bags, on a four sided cage, only bakery products, not more than 1 days worth of bags and labelled with returns sticker.

  Yes

  No

  N/A

• If a product is not suitable for sale has it been removed from sale?

  Yes

  No

  N/A

• Do all products have accurate Point of Sale tickets or shelf edge labels?

  Yes

  No

  N/A

• Are the correct allergy notices on display?

  Yes

  No

  N/A

• Can all colleagues from 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 and trip hazards?

  Yes

  No

  N/A

• Are all open food areas covered by correctly located working electrical fly killer units?

  Yes

  No

  N/A

• Are all walls, floors and ceilings structurally sound?

  Yes

  No

  N/A

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

  Yes

  No, CRITICAL

  N/A

Store Entrance and Shop Floor

• Is the whole area clean and tidy?

  Yes

  No

• Are all walls, floors and ceilings structurally sound?

  Yes

  No

• Are the correct legal notices including the Premises Licence displayed? A4 think 25 by tobacco and Think 25 sel's (1 per mod where alcohol is on sale plus promotion ends, ladder racks and OFD's)

  Yes

  No

• Is the coffee vending machine visibly clean, on the inside and outside?

  Yes

  No

  N/A

• Is there a separate, dedicated area for storing coffee machine consumables, ingredients and packaging and is it clean and tidy with no signs of pest activity?

  Yes

  No

  N/A

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

  Yes

  No

• Are all display cabinets working and are they filled correctly?

  Yes

  No

• If product is not suitable for sale has it been removed from sale?

  Yes

  No

• Are Clean As You Go practices observed?

  Yes

  No

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

  Yes

  No

• Does each chiller/fridge/freezer have correct temperature indicators in the correct position? Second shelf from the top, F=Frozen<br>4=Meat<br>5=Chilled

  Yes

  No

• Can the department manager explain the temperature indicators process and how to deal with a chiller escalation call?

  Yes

  No

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

  Yes

  No

  No colleagues at present

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

  Yes

  No

  N/A No cages on shop floor

• Ask a member of the food replenishment team working on the shop floor 'what is the maximum time stock is allowed out of the cold chain?

  Yes

  No

  No colleagues at present

• Ask a member of the Fresh Food Replenishment team working on the shop floor- Name two things that could happen if food was left out of the Cold Chain for longer than 20 minutes?

  Yes

  No

• Ask a colleague what the different colour labels on the produce section mean? Red, blue and white?

  Yes

  No

  No colleagues at present

• Are all products in date and correctly rotated? Must include all baby milks and baby milk powder

  Yes

  No

• Do all products have accurate Point Of Sale tickets or shelf edge labels?

  Yes

  No

• Do colleagues move roll cages in a safe manner? Pulling not pushing, two people when necessary

  Yes

  No

• Are the guidelines for storing and displaying back stock on capping shelves being followed? No items 2 products high

  Yes

  No

  N/A

• Are all floors free from slip and trip hazards?

  Yes

  No

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

  Yes

  No, CRITICAL

Toilets

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

  Yes

  No

  N/A

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

  Yes

  No

• Are all floors free from slip and trip hazards?

  Yes

  No

Backdoor and Warehouse

• Is the whole area clean and tidy?

  Yes

  No

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

  Yes

  No

  No colleagues at present

• Is all warehouse stock stored safely in appropriate areas? No stock stored above chillers, doorways, storage rooms or freezers. Not stacked too high on cages or shelves. No food products stored outside?

  Yes

  No

• Are only Non-food products (except paper products) stored in external areas that cannot be pest proofed?

  Yes

  No

  N/A

• Is there a clearly designated area for waste food and is all waste food stored correctly in it? Does the area have a clear sign for not for sale products?

  Yes

  No

• Are all waste products on the 'Raw meat products' list stored correctly?

  Yes

  No

• When comparing the ABP recorded on the daily waste sheet with the ABP waste transfer notes, do the two quantities of returned items match?

  Yes

  No

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

  Yes

  No

• 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

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

  Yes

  No

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

  Yes

  No

  No colleagues at present

• Has the colleagues been trained, and has the training record card been validated and signed?

  Yes

  No

• 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?

  Yes

  No

  N/A, No delivery observed

• Is there a working, calibrated probe thermometer? With test cap?

  Yes

  No

• 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

  No colleagues at present

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No, CRITICAL

  N/A, Not required, opens safely from inside

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

  Yes

  No

• Are all floors free from slip and trip hazards?

  Yes

  No

• Are all walls, floors and ceilings structurally sound?

  Yes

  No

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

  Yes

  No, CRITICAL

Car Park

• Are all areas free from slip and trip hazards?

  Yes

  No

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

  Yes

  No

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

  Yes

  No

  N/A

Fire Safety

• CRITICAL; Is the Fire Risk Assessment available, with recorded reviews and have all significant findings been completed within the dates on the action plan? Must be within last 12 months.

  Yes

  No, CRITICAL

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

  Yes

  No

• CRITICAL; Are all fire doors in a good state of repair, operating correctly and available for use in an emergency? Must test operation when the fire alarm activates.

  Yes

  No, CRITICAL

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

  Yes

  No

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

  Yes

  No

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

  Yes

  No, CRITICAL

• CRITICAL; Are all "protected" fire escape staircases (internal and external) free from combustible items, obstructions and non-permitted items (other than those detailed in the delivery risk assessment)?

  Yes

  No, CRITICAL

  N/A, No staircases instore

• 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?

  Yes

  No

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

  Yes

  No, CRITICAL

• In Express stores with a non-secure yard are all combustible items located 3m away from the building or where this can not be achieved is the location documented in the Fire Risk Assessment. In Express stores with a secure yard are all combustible items located as far away from the building as possible?

  Yes

  No

  N/A, No external area for storage

• For stores with plant rooms, is the plant room free from any stored retail items or combustible items and is the plant room locked? Include electrical intakes and switch rooms/cupboards.

  Yes

  No

• Critical; Is the fire precautions log book present, completed correctly reflecting the current status of the store, and with no outstanding Next Steps for any fire systems?

  Yes

  No, CRITICAL

Management systems

• CRITICAL; What is the current Food Hygiene Rating for the store?

  0, 1, 2 or 3 CRITICAL

  4 or 5

  N/A

• Is the current Food Hygiene Rating for this store on display?

  Yes

  No

  N/A

• Is the contractors Permit to Work book available and has it been completed correctly? Check all times in, out and total hours are filled in.

  Yes

  No

• Is the Hot Work Permit available to view and has it been completed correctly?

  Yes

  No

• Are all health and safety and employment posters displayed and filled in correctly?<br>Health & Safety Law<br>Health & Safety (Retail) Policy RP18<br>Employers Liability Insurance

  Yes

  No

• Are designated smoking areas being used correctly (ie: no evidence of smoking in unauthorised areas or around any store entrances/exits?

  Yes

  No

• Is the store manager named as the DPS or Premises Manager on the Premises License Summary and the Full Premises Licence?

  Yes

  No

• Is the store following the conditions on the Premises Licence?

  Yes

  No

• Can the duty manager explain the injury reporting process?

  Yes

  No

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

  Yes

  No

• Have all members of the management team completed 'Managing Injury and Dangerous Occurrences Reporting', and have the training record cards been validated and signed? Check a minimum of 3 training record cards.

  Yes

  No

• 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?

  Yes

  No

• Have all new colleagues who joined within the last six months completed the relevant training within the required time frame, and have the training record cards been validated and signed?

  Yes

  No

  No colleagues at present

• Have all members of the management team completed the relevant training, and the training record cards been validated and signed?<br>Module 1e Managing Safe and Legal Records<br>Managing a Safe Place to Work and Shop<br>Managing Standards Workbook<br>Managing Fire Safety Workbook<br>Firewise E Learning<br>Deputy Manager Level 4 Gold Food Safety and Hygiene

  Yes

  No

• Have all legal training courses been completed for all colleagues for each department, and have the training record cards been validated and signed?<br>Check 2 colleagues,<br>Legal 1 and Legal 2 in the last 15 months<br>Food Safety to the correct requirement for job role

  Yes

  No

• Can all duty managers log on to 'Pestnetonline/MyRentokil' and demonstrate all Next Steps are being progressed?

  Yes

  No

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

  Yes

  No, CRITICAL

• CRITICAL; Is the store free from persistent internal rodent activity as reported by the pest control contractor?

  Yes

  No, CRITICAL

• CRITICAL; Select one current Product Recall, has the product been removed from sale? Are all current Product Recall posters displayed at customer services/in proximity to till point in Express?

  Yes

  No, CRITICAL

  N/A, No current product recalls

• CRITICAL; Demonstrate to the auditor that you can log onto Myactions and access your EPW list for the previous week. Select one current EPW, has it been removed from sale?

  Yes

  No, CRITICAL

• CRITICAL; Does the store have an available supply of Aseptopol? Must have at least 1 back up.

  Yes

  No, CRITICAL

• CRITICAL; Has the Express Admin & Compliance-Backdoor & Shop Floor Safe & Legal Record been completed correctly for the current quarter and previous quarter?

  Yes

  No, CRITICAL

• CRITICAL; Does the Express Admin & Compliance-Backdoor & Shop Floor Safe & Legal Record accurately reflect the standards observed during the audit today?

  Yes

  No, CRITICAL