Safe & Legal Buckinghamshire

Title Page

Store Name
Store Number
Conducted on
Prepared by
Personnel

Oven Fresh / Pie Shop

How I clean my Pie Shop
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFYUlTRXprQmRNUnc/view?usp=sharing
How I clean my Oven Fresh
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFT1VVSG1kd2ZZOW8/view?usp=sharing
How I clean poultry
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFa1BzUEozeVNqTk0/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.
Briefings/changes not actioned.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Cross contamination risk raw to RTE. Input specific process into free text
Cross contamination of species
Risk of cross contamination.
Open products/ingredients not covered.
Dedicated colour coding not in use
Handling/packing/cutting not in designated area/on designated equipment. Input product into free text.
Department specifications not available.
Incorrect storage of packaging: not inverted.
Operations manual not available on department
Product is damaged/spoiled.
Incorrect dipping process or ingredients not dipped
Incorrectly labelled product.

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised ingredients in department.
Unauthorised ingredients with allergens in department.
Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Unauthorised equipment in department.
Unauthorised equipment in department that has deteriorated.
Unauthotised items in department, e.g. plant.
Unauthorised packaging in department (e.g. glass).
Product/ingredient contamination.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Incorrect 2 stage cleaning process
Cleaning chemicals or anti bacterial wipes on department/not available.
ATP swab confirmed unclean surface.
Utensils not maintained/clean/available.
Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Chemical pelican dispensing pumps not in place/available
No hot water.
Incorrect storage of cloths or correct cloths not available.
Equipment washing facilities not adequate/maintained or used correctly (dishwasher, sinks)
Handwash facilities not adequate (missing soap, water, towel, bin and/or unclean).
Handwash facilities not maintained.
Emergency stop features contaminated or damaged and can't be readily identified.
Personal hygiene rules not followed (jewellery, handwashing).

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Hot holding temperatures
Hot holding temps not taken at 2 hr intervals.
Hot hold products sold > 2 hrs after cook/removal from temp checked hot holding.
Cooking temps
Incorrect temperature probing method observed.
Chiller temperature >5 degrees C.
Oven loading not inline with specification.
Hot product not transferred without delay
Chilled product temp >8 degrees C.
Temperature probes not available. Cafe x3.
Manual temperature checks not conducted, including temporary equipment.
Chill chain not maintained.
Fill level exceeded on display counter.
Chilled/frozen storage is not sufficient for stock volume.
Defrost not under chilled conditions
Reheating/refreezing taking place (reheating of of previously cooked/heated products).

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
PPE stored incorrectly.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Incorrect containers used for fat collection.
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Abandoned product procedure not followed.
Compressed gas cylinders not chained/strapped into position

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Out of Code Use By product/s on department/on sale (including any ingredients used).
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Ingredient/component or item past shelf life (manufacturers or Morrisons).
Out of code 071 baby foods on sale
Product not labelled with correct datecode/s and/or time.
Evidence of deliberate extensions to code life.
First In First Out stock rotation principles not in place
Date code /regulatory information obscured by HHT label.
Healthmark labels not available

Displayed data will be accurate, e.g. POS for reductions and allergen data.

2 stage cleaning sign not displayed
Allergen Counter tickets, POS & posters not displayed.
Missing SELs or Counter POS.
Out of date or incorrect POS on display
Allergen information guide not available.

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
Goods not fit for resale signs not available.
ABP in General Waste
Packaging not removed from ABP waste.
No dedicated waste bin for ABP/bin not labelled.

The department will be free of pest activity

Live pest activity observed.
Evidence of pest activity observed.
Proofing required.

Customer Cafe

How I clean my Cafe
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFUEk1alNUekxteTQ/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.
Briefings/changes not actioned.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Incorrect storage of packaging: not inverted.
Cross contamination risk raw to RTE. Input specific process into free text
Cross contamination of species
Risk of cross contamination.
Open products/ingredients not covered.
Dedicated colour coding not in use
Handling/packing/cutting not in designated area/on designated equipment. Input product into free text.
Department specifications not available.
Operations manual not available on department
Product is damaged/spoiled.
Incorrectly labelled product.

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised ingredients in department.
Unauthorised packaging in department (e.g. glass).
Unauthorised ingredients with allergens in department.
Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Unauthorised equipment in department.
Unauthorised equipment in department that has deteriorated.
Unauthotised items in department, e.g. plant.
Product/ingredient contamination.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Incorrect 2 stage cleaning process
Cleaning chemicals or anti bacterial wipes on department/not available.
ATP swab confirmed unclean surface.
Utensils not maintained/clean/available.
Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Incorrect storage of cloths or correct cloths not available.
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Chemical pelican dispensing pumps not in place/available
No hot water.
Equipment washing facilities not adequate/maintained or used correctly (dishwasher, sinks)
Handwash facilities not adequate (missing soap, water, towel, bin and/or unclean).
Handwash facilities not maintained.
Emergency stop features contaminated or damaged and can't be readily identified.
Personal hygiene rules not followed (jewellery, handwashing).

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Hot holding temperatures
Hot holding temps not taken at 2 hr intervals.
Hot hold products sold > 2 hrs after cook/removal from temp checked hot holding.
Cooking temps
Oven loading not inline with specification.
Incorrect temperature probing method observed.
Chiller temperature >5 degrees C.
Hot product not transferred without delay
Chilled product temp >8 degrees C.
Temperature probes not available. Oven Fresh x2.
Manual temperature checks not conducted, including temporary equipment.
Chill chain not maintained.
Fill level exceeded on display counter.
Chilled/frozen storage is not sufficient for stock volume.
Hot pizza reheat not to specification
Reheating/refreezing taking place (reheating of of previously cooked/heated products).

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
PPE stored incorrectly.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Incorrect containers used for fat collection.
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Pallets stored on end.
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Incorrect mats used behind service counters to alleviate pressure on legs- separate anti fatigue matting required.
Unsafe storage of chilled, frozen, ambient stock on pallets/roll cages/other merchandising equipment.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Out of Code Use By product/s on department/on sale (including any ingredients used).
First In First Out stock rotation principles not in place
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Ingredient/component or item past shelf life (manufacturers or Morrisons).
Product not labelled with correct datecode/s and/or time.
Evidence of deliberate extensions to code life.
Date code /regulatory information obscured by HHT label.

Displayed data will be accurate, e.g. POS for reductions and allergen data.

2 stage cleaning sign not displayed
Allergen Counter tickets, POS & posters not displayed.
Missing SELs or Counter POS.
Out of date or incorrect POS on display

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
Goods not fit for resale signs not available.
ABP in General Waste
Packaging not removed from ABP waste.
No dedicated waste bin for ABP/bin not labelled.

The department will be free of pest activity

Live pest activity observed.
Proofing required.
Evidence of pest activity observed.
Doors left open/ingress points.

Fruit & Veg & Florist

How I clean my Fruit & Veg
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFOFY5VXdmUENNN1k/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Briefings/changes not actioned.
Paperwork not conducted at required frequency.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Incorrect storage of packaging: not inverted.
Dedicated colour coding not in use
Handling/packing/cutting not in designated area/on designated equipment. Input product into free text.
Department specifications not available.
Operations manual not available on department
Product is damaged/spoiled.
Incorrectly labelled product.
Risk of cross contamination.

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised ingredients in department.
Unauthorised ingredients with allergens in department.
Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Unauthorised equipment in department.
Unauthorised equipment in department that has deteriorated.
Unauthorised packaging in department (e.g. glass).
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Utensils not maintained/clean/available.
Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Chemical pelican dispensing pumps not in place/available
Incorrect storage of cloths or correct cloths not available.
No hot water.
Handwash facilities not adequate (missing soap, water, towel, bin and/or unclean).
Handwash facilities not maintained.
Personal hygiene rules not followed (jewellery, handwashing).

Freezer

Chiller temperature >5 degrees C.
Chilled product temp >8 degrees C.
Chill chain not maintained.
Fill level exceeded on display chillers or freezer

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
PPE stored incorrectly.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Hand pallet wheel procedure not adhered to on the sales floor: 2 Person Task
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Pallets stored on end.
Abandoned product procedure not followed
Unsafe storage of chilled, frozen, ambient stock on pallets/roll cages/other merchandising equipment.
Product displays stacked unsafely, insecurely and exceeding safe working height.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Out of Code Use By product/s on department/on sale (including any ingredients used).
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Product not labelled with correct datecode/s and/or time.
Evidence of deliberate extensions to code life.
Date code /regulatory information obscured by HHT label.
First In First Out stock rotation principles not in place

Displayed data will be accurate, e.g. POS for reductions and allergen data.

2 stage cleaning sign not displayed
Missing SELs or Counter POS.
Out of date or incorrect POS on display

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
Goods not fit for resale signs not available.

The department will be free of pest activity

Live pest activity observed.
Doors left open/ingress points.
Evidence of pest activity observed.
Proofing required.

Fish Counter

How I clean my Fish department
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFUllNWUNmVllVcDQ/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.
Briefings/changes not actioned.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Cross contamination risk raw to RTE. Input specific process into free text
Cross contamination of species
Risk of cross contamination.
Open products/ingredients not covered.
Dedicated colour coding not in use
Handling/packing/cutting not in designated area/on designated equipment. Input product into free text.
Department specifications not available.
Incorrect storage of packaging: not inverted.
Operations manual not available on department
Product is damaged/spoiled.
Fish/shellfish storage/display not in line with procedure.
Segregation during display not in place (smoked/non-smoked)
Incorrect dipping process or ingredients not dipped (Kale)
Incorrectly labelled product.
Ice Machine used for other areas of the store
Ice Machine located in warehouse

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised ingredients in department.
Unauthorised packaging in department (e.g. glass).
Unauthorised ingredients with allergens in department.
Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Unauthorised equipment in department.
Unauthorised equipment in department that has deteriorated.
Unauthotised items in department, e.g. plant.
Product/ingredient contamination.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Incorrect 2 stage cleaning process
Cleaning chemicals or anti bacterial wipes on department/not available.
ATP swab confirmed unclean surface.
Utensils not maintained/clean/available.
Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Incorrect storage of cloths or correct cloths not available.
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Chemical pelican dispensing pumps not in place/available
No hot water.
Equipment washing facilities not adequate/maintained or used correctly (dishwasher, sinks)
Handwash facilities not adequate (missing soap, water, towel, bin and/or unclean).
Handwash facilities not maintained.
Emergency stop features contaminated or damaged and can't be readily identified.
Personal hygiene rules not followed (jewellery, handwashing).

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Incorrect temperature probing method observed (Tuna)
Chiller temperature >5 degrees C.
Tuna temperature not taken or above temp (4.1 degrees C).
Chilled product temp >8 degrees C.
Temperature probes not available. Fish x 1.
Manual temperature checks not conducted, including temporary equipment.
Chill chain not maintained.
Fill level exceeded on display counter.
Chilled/frozen storage is not sufficient for stock volume.
Fill level exceeded on display chillers or freezer.
Ice levels not adequate on fish bar.

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
PPE stored incorrectly.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Incorrect mats used behind service counters to alleviate pressure on legs- separate anti fatigue matting required.
Unsafe storage of chilled, frozen, ambient stock on pallets/roll cages/other merchandising equipment.
Product displays stacked unsafely, insecurely and exceeding safe working height

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Out of Code Use By product/s on department/on sale (including any ingredients used).
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Ingredient/component or item past shelf life (manufacturers or Morrisons).
Product not labelled with correct datecode/s and/or time.
Evidence of deliberate extensions to code life.
Date code /regulatory information obscured by HHT label.
Displayed product dates do not ensure customer life.
Healthmark labels not available
First In First Out stock rotation principles not in place
Counter POS not completed correctly

Displayed data will be accurate, e.g. POS for reductions and allergen data.

2 stage cleaning sign not displayed
Missing SELs or Counter POS.
Out of date or incorrect POS on display

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
Goods not fit for resale signs not available.
ABP in General Waste
Packaging not removed from ABP waste.
No dedicated waste bin for ABP/bin not labelled.

The department will be free of pest activity

Live pest activity observed.
Evidence of pest activity observed.
Proofing required.
Doors left open/ingress points.

Butchery

How I clean my Butchery department
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFQzRFd0U1ZWROWDQ/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.
Briefings/changes not actioned.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Cross contamination of species
Open products/ingredients not covered.
Risk of cross contamination.
Dedicated colour coding not in use
Handling/packing/cutting not in designated area/on designated equipment. Input product into free text.
Department specifications not available.
Incorrect storage of packaging: not inverted.
Operations manual not available on department
Product is damaged/spoiled.
Incorrectly labelled product.

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised ingredients in department.
Unauthorised ingredients with allergens in department.
Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Unauthorised equipment in department.
Unauthorised equipment in department that has deteriorated.
Unauthotised items in department, e.g. plant.
Unauthorised packaging in department (e.g. glass).
Product/ingredient contamination.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Incorrect 2 stage cleaning process
Cleaning chemicals or anti bacterial wipes on department/not available.
ATP swab confirmed unclean surface.
Utensils not maintained/clean/available.
Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Incorrect storage of cloths or correct cloths not available.
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Chemical pelican dispensing pumps not in place/available
No hot water.
Equipment washing facilities not adequate/maintained or used correctly (dishwasher, sinks)
Handwash facilities not adequate (missing soap, water, towel, bin and/or unclean).
Handwash facilities not maintained.
Emergency stop features contaminated or damaged and can't be readily identified.
Personal hygiene rules not followed (jewellery, handwashing).

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Chiller temperature >5 degrees C.
Chilled product temp >8 degrees C.
Manual temperature checks not conducted, including temporary equipment.
Chill chain not maintained.
Fill level exceeded on display counter.
Chilled/frozen storage is not sufficient for stock volume.
Fill level exceeded on display chillers or freezer
Defrost not under chilled conditions

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
PPE stored incorrectly.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).
Chainmail clothing/glove not worn for risk activities,

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Incorrect mats used behind service counters to alleviate pressure on legs- separate anti fatigue matting required.
Unsafe storage of chilled, frozen, ambient stock on pallets/roll cages/other merchandising equipment.
Product displays stacked unsafely, insecurely and exceeding safe working height.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Out of Code Use By product/s on department/on sale (including any ingredients used).
First In First Out stock rotation principles not in place
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Ingredient/component or item past shelf life (manufacturers or Morrisons).
Product not labelled with correct datecode/s and/or time.
Evidence of deliberate extensions to code life.
Date code /regulatory information obscured by HHT label.
Displayed product dates do not ensure customer life.
Healthmark labels not available.
BUTCHERY: TOP production/Counter sell by times not recorded on Butchery counter POS.
Counter POS not completed correctly

Displayed data will be accurate, e.g. POS for reductions and allergen data.

2 stage cleaning sign not displayed
Missing SELs or Counter POS.
Out of date or incorrect POS on display
Beef traceability information missing from packs on sale/counter POS/A5 Traceability Chart.

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
Goods not fit for resale signs not available.
ABP in General Waste
Packaging not removed from ABP waste.
No dedicated waste bin for ABP/bin not labelled.

The department will be free of pest activity

Live pest activity observed.
Proofing required.
Evidence of pest activity observed.
Doors left open/ingress points.

Deli

How I clean my Deli
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFRUhuUXRBakpKX0E/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.
Briefings/changes not actioned.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Incorrect storage of packaging: not inverted.
Cross contamination risk raw to RTE. Input specific process into free text
Open products/ingredients not covered.
Dedicated colour coding not in use
Handling/packing/cutting not in designated area/on designated equipment. Input product into free text.
Cross contamination of species
Department specifications not available.
Operations manual not available on department
Incorrect dipping process or ingredients not dipped.
Risk of cross contamination.
Product is damaged/spoiled.
Incorrectly labelled product.

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised ingredients in department.
Unauthorised packaging in department (e.g. glass).
Unauthorised ingredients with allergens in department.
Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Unauthorised equipment in department.
Unauthorised equipment in department that has deteriorated.
Unauthotised items in department, e.g. plant.
Product/ingredient contamination.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Incorrect 2 stage cleaning process
Cleaning chemicals or anti bacterial wipes on department/not available.
ATP swab confirmed unclean surface.
Utensils not maintained/clean/available.
Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Chemical pelican dispensing pumps not in place/available
No hot water.
Incorrect storage of cloths or correct cloths not available.
Equipment washing facilities not adequate/maintained or used correctly (dishwasher, sinks)
Handwash facilities not adequate (missing soap, water, towel, bin and/or unclean).
Handwash facilities not maintained.
Personal hygiene rules not followed (jewellery, handwashing).
Emergency stop features contaminated or damaged and can't be readily identified.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Chiller temperature >5 degrees C.
Chilled product temp >8 degrees C.
Manual temperature checks not conducted, including temporary equipment.
Chill chain not maintained.
Fill level exceeded on display counter.
Chilled/frozen storage is not sufficient for stock volume.
Fill level exceeded on display chillers or freezer.

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
PPE stored incorrectly.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Incorrect mats used behind service counters to alleviate pressure on legs- separate anti fatigue matting required.
Abandoned product procedure not followed.
Unsafe storage of chilled, frozen, ambient stock on pallets/roll cages/other merchandising equipment.
Pallets stored on end.
Product displays stacked unsafely, insecurely and exceeding safe working height.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Out of Code Use By product/s on department/on sale (including any ingredients used).
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Ingredient/component or item past shelf life (manufacturers or Morrisons).
Product not labelled with correct datecode/s and/or time.
Evidence of deliberate extensions to code life.
First In First Out stock rotation principles not in place
Date code /regulatory information obscured by HHT label.
DELI/BUTCHERY/FISH/PIE SHOP/FTG: Displayed product dates do not ensure customer life
Healthmark labels not available.
Oven Fresh, Butchery or Fish scale labels used to date opened Cooked Meat joints/Cheese portions.
Counter POS not completed correctly.

Displayed data will be accurate, e.g. POS for reductions and allergen data.

FTG: Dipping instructions not displayed.
2 stage cleaning sign not displayed
Allergen Counter tickets, POS & posters not displayed.
Missing SELs or Counter POS.
Out of date or incorrect POS on display
CAFE/FTG: Allergen Information Guide not available ( FTG: Coffee Bar, CYO Sandwiches & pizza)
SHOP FLOOR: Challenge 25 signage not displayed.
SHOP FLOOR: Selected Seconds not labelled correctly.
SHOP FLOOR: Reduced To Clear signage missing.
BAKERY/SHOP FLOOR: Bread UEP Chart not displayed
FTG: Pizza UEP Chart not displayed
BUTCHERY/SHOP FLOOR: Beef traceability information missing from packs on sale/counter POS/A5 Traceability Chart

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
Goods not fit for resale signs not available.
ABP in General Waste
Packaging not removed from ABP waste.
No dedicated waste bin for ABP/bin not labelled.

The department will be free of pest activity

Live pest activity observed.
Proofing required.
Evidence of pest activity observed.
Doors left open/ingress points.

Fresh To Go

How I clean my Fresh To Go
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFMmdZOWVnZnFiazA/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.
Briefings/changes not actioned.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Cross contamination risk raw to RTE. Input specific process into free text
Cross contamination of species
Risk of cross contamination.
Open products/ingredients not covered.
Dedicated colour coding not in use
Handling/packing/cutting not in designated area/on designated equipment. Input product into free text.
Department specifications not available.
Incorrect storage of packaging: not inverted.
Operations manual not available on department
Product is damaged/spoiled.
Incorrect dipping process or ingredients not dipped.
Incorrectly labelled product.

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised ingredients in department.
Unauthorised ingredients with allergens in department.
Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Unauthorised equipment in department.
Unauthorised equipment in department that has deteriorated.
Unauthotised items in department, e.g. plant.
Unauthorised packaging in department (e.g. glass).
Product/ingredient contamination.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Incorrect 2 stage cleaning process
Cleaning chemicals or anti bacterial wipes on department/not available.
ATP swab confirmed unclean surface.
Utensils not maintained/clean/available.
Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Chemical pelican dispensing pumps not in place/available
No hot water.
Incorrect storage of cloths or correct cloths not available.
Equipment washing facilities not adequate/maintained or used correctly (dishwasher, sinks)
Handwash facilities not adequate (missing soap, water, towel, bin and/or unclean).
Handwash facilities not maintained.
Emergency stop features contaminated or damaged and can't be readily identified.
Personal hygiene rules not followed (jewellery, handwashing).
FTG: Customer contamination evident.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Hot holding temperatures
Hot holding temps not taken at 2 hr intervals.
Hot hold products sold > 2 hrs after cook/removal from temp checked hot holding.
Cooking temps
Oven loading not inline with specification.
Incorrect temperature probing method observed.
Chiller temperature >5 degrees C.
Hot product not transferred without delay
Chilled product temp >8 degrees C.
Manual temperature checks not conducted, including temporary equipment.
Chill chain not maintained.
Temperature probes not available. (no. for each area: OFx2, PSx2, FISHx1, CSx1, Cafex3, Canteenx2).
Fill level exceeded on display counter.
Chilled/frozen storage is not sufficient for stock volume.
Fill level exceeded on display chillers or freezer.
FTG/CAKE SHOP: Sterile packed ambient ingredients not pre-chilled prior to use. (eg tinned fruit)
Reheating/refreezing taking place (reheating of of previously cooked/heated products).
CAKE SHOP/BAKERY/FISH/BUTCHERY/CANTEEN/CAFE/FTG: Defrost not under chilled conditions.
Hot pizza reheat not to specification: what is the spec?

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
PPE stored incorrectly.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Incorrect mats used behind service counters to alleviate pressure on legs- separate anti fatigue matting required.
Unsafe storage of chilled, frozen, ambient stock on pallets/roll cages/other merchandising equipment.
Pallets stored on end.
Product displays stacked unsafely, insecurely and exceeding safe working height

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Out of Code Use By product/s on department/on sale (including any ingredients used).
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Ingredient/component or item past shelf life (manufacturers or Morrisons).
Product not labelled with correct datecode/s and/or time.
Evidence of deliberate extensions to code life.
Date code /regulatory information obscured by HHT label.
First In First Out stock rotation principles not in place
Displayed product dates do not ensure customer life.

Displayed data will be accurate, e.g. POS for reductions and allergen data.

2 stage cleaning sign not displayed
Dipping instructions not displayed.
Allergen Counter tickets, POS & posters not displayed.
Missing SELs or Counter POS.
Out of date or incorrect POS on display
Pizza UEP Chart not displayed
Allergen Information Guide not available (Coffee Bar, CYO Sandwiches & pizza)

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
Goods not fit for resale signs not available.
ABP in General Waste
Packaging not removed from ABP waste.
No dedicated waste bin for ABP/bin not labelled.

The department will be free of pest activity

Live pest activity observed.
Proofing required.
Evidence of pest activity observed.
Doors left open/ingress points.

Bakery / Cake Shop

How I clean my Bakery
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFcldreV81c3VmTFE/view?usp=sharing
How I clean my Cake Shop
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFdE9KWGNDcm5mZ0U/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.
Briefings/changes not actioned.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Cross contamination risk raw to RTE. Input specific process into free text
Open products/ingredients not covered.
Risk of cross contamination.
Dedicated colour coding not in use
Handling/packing/cutting not in designated area/on designated equipment. Input product into free text.
Department specifications not available.
Incorrect storage of packaging: not inverted.
Operations manual not available on department
Product is damaged/spoiled.
Incorrect dipping process or ingredients not dipped.
Piping bags not opened per procedure &/or cans not checked prior to opening.
Incorrectly labelled product.
Bakery Bread found on sale under declared weight.

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised ingredients in department.
Unauthorised ingredients with allergens in department.
Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Unauthorised equipment in department.
Unauthorised equipment in department that has deteriorated.
Unauthotised items in department, e.g. plant.
Unauthorised packaging in department (e.g. glass).
Product/ingredient contamination.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Incorrect 2 stage cleaning process
Cleaning chemicals or anti bacterial wipes on department/not available.
ATP swab confirmed unclean surface.
Utensils not maintained/clean/available.
Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Chemical pelican dispensing pumps not in place/available
No hot water.
Incorrect storage of cloths or correct cloths not available.
Equipment washing facilities not adequate/maintained or used correctly (dishwasher, sinks)
Handwash facilities not adequate (missing soap, water, towel, bin and/or unclean).
Handwash facilities not maintained.
Personal hygiene rules not followed (jewellery, handwashing).
Emergency stop features contaminated or damaged and can't be readily identified.
Antibacterial wipes not used to clean cream machine nozzle.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Chiller temperature >5 degrees C.
Chilled product temp >8 degrees C.
Manual temperature checks not conducted, including temporary equipment.
Chill chain not maintained.
Temperature probes not available. Cake Shop x 1.
Fill level exceeded on display counter.
Chilled/frozen storage is not sufficient for stock volume.
Fill level exceeded on display chillers or freezer.
Sterile packed ambient ingredients not pre-chilled prior to use.
Defrost not under chilled conditions.
Display chiller temps not taken (where no digital display).

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
PPE stored incorrectly.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Incorrect mats used behind service counters to alleviate pressure on legs- separate anti fatigue matting required.
Pallets stored on end.
Unsafe storage of chilled, frozen, ambient stock on pallets/roll cages/other merchandising equipment.
Product displays stacked unsafely, insecurely and exceeding safe working height.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Out of Code Use By product/s on department/on sale (including any ingredients used).
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Ingredient/component or item past shelf life (manufacturers or Morrisons).
Product not labelled with correct datecode/s and/or time.
Evidence of deliberate extensions to code life.
Date code /regulatory information obscured by HHT label.
First In First Out stock rotation principles not in place

Displayed data will be accurate, e.g. POS for reductions and allergen data.

2 stage cleaning sign not displayed
Allergen Counter tickets, POS & posters not displayed.
Missing SELs or Counter POS.
Out of date or incorrect POS on display
Bread UEP Chart not displayed

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
ABP in General Waste
Packaging not removed from ABP waste.
No dedicated waste bin for ABP/bin not labelled.
Goods not fit for resale signs not available.

The department will be free of pest activity

Live pest activity observed.
Proofing required.
Evidence of pest activity observed.
Doors left open/ingress points.

Staff Room

Staff Room/Canteen

How I clean my staff room
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFaDlOZzRKUzBhMVU/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.
Briefings/changes not actioned.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Cross contamination risk raw to RTE. Input specific process into free text
Cross contamination of species
Risk of cross contamination.
Open products/ingredients not covered.
Dedicated colour coding not in use
Handling/packing/cutting not in designated area/on designated equipment. Input product into free text.
Department specifications not available.
Incorrect storage of packaging: not inverted.
Operations manual not available on department
Incorrect dipping process or ingredients not dipped.
Product is damaged/spoiled.
Incorrectly labelled product.

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised ingredients in department.
Unauthorised ingredients with allergens in department.
Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Unauthorised equipment in department.
Unauthorised equipment in department that has deteriorated.
Unauthotised items in department, e.g. plant.
Unauthorised packaging in department (e.g. glass).
Product/ingredient contamination.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Incorrect 2 stage cleaning process
Cleaning chemicals or anti bacterial wipes on department/not available.
ATP swab confirmed unclean surface.
Utensils not maintained/clean/available.
Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Chemical pelican dispensing pumps not in place/available
No hot water.
Incorrect storage of cloths or correct cloths not available.
Equipment washing facilities not adequate/maintained or used correctly (dishwasher, sinks)
Handwash facilities not adequate (missing soap, water, towel, bin and/or unclean).
Handwash facilities not maintained.
Personal hygiene rules not followed (jewellery, handwashing).
Emergency stop features contaminated or damaged and can't be readily identified.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Hot holding temperatures
Hot holding temps not taken at 2 hr intervals.
Hot hold products sold > 2 hrs after cook/removal from temp checked hot holding.
Cooking temps
Oven loading not inline with specification.
Incorrect temperature probing method observed.
Chiller temperature >5 degrees C.
Hot product not transferred without delay
Chilled product temp >8 degrees C.
Temperature probes not available. Staff Room x2.
Manual temperature checks not conducted, including temporary equipment.
Chill chain not maintained.
Fill level exceeded on display counter.
Chilled/frozen storage is not sufficient for stock volume.
Fill level exceeded on display chillers or freezer.
Reheating/refreezing taking place (reheating of of previously cooked/heated products).
Defrost not under chilled conditions.

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
PPE stored incorrectly.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).
Chainmail clothing/glove not worn for risk activities.

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Incorrect mats used behind service counters to alleviate pressure on legs- separate anti fatigue matting required.
Unsafe storage of chilled, frozen, ambient stock on pallets/roll cages/other merchandising equipment.
Pallets stored on end.
Product displays stacked unsafely, insecurely and exceeding safe working height.
Compressed gas cylinders not chained/strapped into position.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Out of Code Use By product/s on department/on sale (including any ingredients used).
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Ingredient/component or item past shelf life (manufacturers or Morrisons).
Product not labelled with correct datecode/s and/or time.
Evidence of deliberate extensions to code life.
Date code /regulatory information obscured by HHT label.
First In First Out stock rotation principles not in place
Healthmark labels not available.

Displayed data will be accurate, e.g. POS for reductions and allergen data.

2 stage cleaning sign not displayed
Missing SELs or Counter POS.
Out of date or incorrect POS on display
Allergen Counter tickets, POS & posters not displayed.

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
ABP in General Waste
Packaging not removed from ABP waste.
No dedicated waste bin for ABP/bin not labelled.
Goods not fit for resale signs not available.

The department will be free of pest activity

Live pest activity observed.
Evidence of pest activity observed.
Doors left open/ingress points.
Proofing required.

Management & Admin

All current and historical control records shall be available, complete and genuine. Management reviewed will be completed to the correct frequency and issues escalated/corrective actions documented.

No management reviews/escalation/corrective action.
Gaps/incomplete reviews.
Falsified paperwork.
Incorrect information recorded.
Falsified paperwork.
Incorrect version of paperwork.
Incorrect version of paperwork.
Incorrect information recorded.
Briefings/changes not actioned.
Briefings/changes not actioned.

Authorised equipment and chemicals shall be available for colleagues.

Authorised chemicals have not been made available
Management advised to use unauthorised item.
Authorised equipment have not been made available
Authorise ingredients have not been made available

All required Licensing documentation shall be available and up to date, compliance with Tobacco legislation, WEEE signage and battery bin available.

Tobacco Notice not displayed.
Authorisation To Sell notices not up to date
Tobacco sales doors not working correctly or left open.
Tobacco Price list not available or stored incorrectly (on top of counter).
Licensing conditions not being complied with, including any unique requirements.
Licensing Summary not displayed or is incorrect
Licensing Act 2003/LAS 2005 notice not displayed or is incorrect.
All A4 copies of Personal Licences not available.
WEEE A4 notice and/or 8x3 POS not displayed.
Battery container not available/damaged/overfull.
Health Lottery Licence not displayed
Refusal Monitoring not being completed.
CCTV not working/staff unable to burn discs.

Pest control recommendations will be actioned and signed off.

Outstanding housekeeping recommendations for >7 days
Outstanding proofing recommendations for >7 days.
Outstanding actions relating to live pest activity.
Recommendations not signed off

Withdrawals and recalls will be actioned inline with communications, the last 3 will be available to review.

Withdrawal/recall not actioned.
Managers locks not in place.
Withdrawal/recall notice incomplete
Withdrawal/recall product on sale/available to use, not held in designated area with 'not for sale' sign.
Stock Withdrawal Rolling Logs not actioned weekly by Senior team.
Blanket signing of paperwork/NA areas signed.

Colleagues will be trained to the suitable level to conduct their role and supervision will be provided during the training period.

Colleague/s not trained to Food Safety L2
Colleague/s not trained to Food Safety L3
Adequate supervision not in place for untrained colleagues
Colleagues not trained to correct level >5% including Senior Management. Need to agree level.
Adequate levels of trained colleagues not in place.
Food Safety briefings not documented on training card.
Training card/phase test not available for colleague.
Refresher training following accident investigations not completed/updated on training cards

A RTW will be conducted with all employees, those identified with vomiting or diarrhoea will be 48hrs symptom free prior to working in a food handling area

Colleague not 48hr symptom free before working in an open food area.

Adapted portable telephone carried on the colleague when working alone in the PFS

Adapted portable telephone not carried on the colleague when working alone in the PFS
Price accuracy tracking incomplete.
Previous EHO, TS report actions outstanding
My Safe & Legal assessment not conducted, actions outstanding &/or not reported to RM.
Previous COMBINED AUDIT (what should it be called?) actions outstanding.
Fire safety action plan accompanying fire safety risk assessment has action points outstanding.
No Senior Manager Audit signed as completed (Fresh Foods/Produce)
Weekly Price Integrity Log Book Review/meeting/action plan not completed.
Company vehicle risk assessment not present and/or implemented (where applicable)

Actions shall be effective and closed out in a timely manner.

Toilets & changing facilities not maintained/clean.
Contractors/visitors not managed resulting in risk.
Hygiene contractor audits not conducted to frequency (weekly).

Support shall be provided to colleagues to ensure they have the correct items to work effectively.

Sufficient numbers of temperature probes not available.
Order for replacement temperature probes not made.
Food handler PPE not available for colleagues
Colleagues have not been issued the required number of uniforms.
PPE deterioration not escalated.
Equipment repairs not reported to the helpdesk in a timely manner.
Waste bags not available/incorrect colours
Waste bins not available.
No hot water at the store for >6hrs and continuing to trade from market st

Duty Manager will complete all investigations into customer over charges and document on the Colleague Price Accuracy Interview Form.

Duty Manager not completing investigations into customer overcharges
Duty Manager not reviewing Refund Reports daily.
Price errors not discussed at Daily Huddles.

Warehouse / Plant Rooms

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.
Briefings/changes not actioned.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Observations

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Product/ingredient contamination.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Emergency stop features contaminated or damaged and can't be readily identified.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Chiller temperature >5 degrees C.
Chilled product temp >8 degrees C.
Chill chain not maintained.
Chilled/frozen storage is not sufficient for stock volume.
Vehicles used to transport sensitive products are not refrigerated.

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
PPE stored incorrectly.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).
High visibility garments not worn (WH, Yard, carpark/boundary).

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Ice accumulated in backup freezers.
Spillages/leaks not managed.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Loading bay/mezzanine floor area: edging missing/damaged and swing gates open
Key capture not adhered to (WH/deliveries & mechanical equip)
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Unsafe storage of chilled, frozen, ambient stock on pallets/roll cages/other merchandising equipment.
Abandoned product procedure not followed.
Pallets stored on end.
Product displays stacked unsafely, insecurely and exceeding safe working height.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

First In First Out stock rotation principles not in place
Eye wash and/or First Aid box expired or not replenished.

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
ABP in General Waste
Packaging not removed from ABP waste.
No dedicated waste bin for ABP/bin not labelled.
Goods not fit for resale signs not available.
Used glass strip lights not stored in dedicated plastic tubing.
Wooden pallets exceeding safe working height of stack
Compressed gas cylinders not securely stored (WH/Yard). (chained)

The department will be free of pest activity

Live pest activity observed.
Proofing required.
Evidence of pest activity observed.
Doors left open/ingress points.

Dry Cleaning / Photo Processing

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors obstructed.
Emergency exit routes obstructed
Fire shutters obstructed.

Petrol Filling Station

How I clean my Petrol Station
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFRzBsc2NRRXA1ODQ/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.
Briefings/changes not actioned.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Cross contamination risk raw to RTE. Input specific process into free text
Cross contamination of species
Risk of cross contamination.
Open products/ingredients not covered.
Dedicated colour coding not in use
Handling/packing/cutting not in designated area/on designated equipment. Input product into free text.
Department specifications not available.
Incorrect storage of packaging: not inverted.
Operations manual not available on department
Product is damaged/spoiled.
Incorrectly labelled product.
Food/non food not segregated.

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised ingredients in department.
Unauthorised ingredients with allergens in department.
Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Unauthorised equipment in department.
Unauthorised equipment in department that has deteriorated.
Unauthotised items in department, e.g. plant.
Unauthorised packaging in department (e.g. glass).
Product/ingredient contamination.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Incorrect 2 stage cleaning process
Cleaning chemicals or anti bacterial wipes on department/not available.
ATP swab confirmed unclean surface.
Utensils not maintained/clean/available.
Equipment not maintained/clean, including temporary equipment.
Environment not maintained/clean (e.g. floors, walls, etc).
Food contact/hand touch points not maintained/clean (e.g. work surfaces, refrigerator door handles, etc)
Incorrect chemical strength in use/on department
Chemical pelican dispensing pumps not in place/available
No hot water.
Incorrect storage of cloths or correct cloths not available.
Equipment washing facilities not adequate/maintained or used correctly (dishwasher, sinks)
Handwash facilities not adequate (missing soap, water, towel, bin and/or unclean).
Handwash facilities not maintained.
Personal hygiene rules not followed (jewellery, handwashing).
Emergency stop features contaminated or damaged and can't be readily identified.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Hot holding temperatures
Hot holding temps not taken at 2 hr intervals.
Hot hold products sold > 2 hrs after cook/removal from temp checked hot holding.
Cooking temps
Oven loading not inline with specification.
Incorrect temperature probing method observed.
Chiller temperature >5 degrees C.
Hot product not transferred without delay
Chilled product temp >8 degrees C.
Manual temperature checks not conducted, including temporary equipment.
Chill chain not maintained.
Fill level exceeded on display counter.
Chilled/frozen storage is not sufficient for stock volume.
Reheating/refreezing taking place (reheating of of previously cooked/heated products).

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

PPE not available.
PPE available but not worn.
Incorrect PPE worn for department/area.
Damaged/deteriorated PPE worn
Unclean PPE worn.
Approved safety footwear not worn where the floor surface/work activity dictates.
PPE stored incorrectly.
Company issue PPE not worn due to alleged medical condition (review Occupational Health referral to confirm exemption agreed).

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Product displays stacked unsafely, insecurely and exceeding safe working height.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Out of Code Use By product/s on department/on sale (including any ingredients used).
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Ingredient/component or item past shelf life (manufacturers or Morrisons). Where hot food offering available.
Out of Code 071 Baby Food/s on sale.
Product not labelled with correct datecode/s and/or time.
Evidence of deliberate extensions to code life.
Date code /regulatory information obscured by HHT label.
First In First Out stock rotation principles not in place
Pink inserts not in use for products subject to Ambient Clean & Rotate procedure
Stock not returned to store within correct timescale (min 1 day life FFPP/min 4 days milk).
Eye wash and/or First Aid box expired or not replenished

Displayed data will be accurate, e.g. POS for reductions and allergen data.

Allergen Counter tickets, POS & posters not displayed.
Missing SELs or Counter POS.
Out of date or incorrect POS on display

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
Incorrect waste bags used for Food Waste, General and/or ABP waste.
No dedicated waste bin for Food Waste/bin not labelled.
ABP in General Waste
Packaging not removed from ABP waste.
Goods not fit for resale signs not available.
No dedicated waste bin for ABP/bin not labelled.

The department will be free of pest activity

Live pest activity observed.
Proofing required.
Evidence of pest activity observed.
Doors left open/ingress points.

Shop Floor / Checkouts

How I clean my checkouts
https://drive.google.com/a/morrisonsplc.co.uk/file/d/0ByXtLym_gBrFZDNvWko3clFCcTg/view?usp=sharing

All current and historical control records shall be available, complete and genuine.

Gaps/incomplete paperwork/no paperwork available.
Falsified paperwork
Incorrect information recorded
Incomplete paperwork
Incorrect version of paperwork.
Risk assessments not available.
Paperwork not conducted at required frequency.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Product is damaged/spoiled.

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Unauthorised chemicals in department.
Unauthorised chemicals that are harmful in department.
Potential foreign body contamination.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Environment not maintained/clean (e.g. floors, walls, etc).

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

Chiller temperature >5 degrees C.
Chilled product temp >8 degrees C.
Manual temperature checks not conducted, including temporary equipment.
Chill chain not maintained.
Fill level exceeded on display chillers or freezer

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Damaged/defective equipment/fixtures in use. (includes electrical sockets)
Defective Reporting Procedure not implemented or escalated to Admin for repair.
Safe working practices for merchandising stock not implemented. (stock/packaging materials stored directly on the floor)
Spillages/leaks not managed.
Hand pallet wheel procedure not adhered to on the sales floor: 2 person task.
Cables trailing at floor level not suitably tied/diverted in fresh food departments
Warehouse safety steps on sales floor during trading.
Slip/trip/fall risk from poor housekeeping.
Electrical cupboards/distribution boards unlocked.
Dispensing equipment (Pelican pumps) not available for cleaning chemicals.
Unsafe storage of chemicals- chemical containers unlidded.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Fire doors padlocked/yellow metal security bars or yellow tags in use.
Fire doors (internally and externally) obstructed.
Emergency exit routes (internally and externally) obstructed.
Fire shutters obstructed
Combustible materials stored underneath stairwells and along emergency exit routes.

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Poor housekeeping standards in department/clean as you go not implemented.
Fabrication not maintained
Equipment not maintained
Storage of items (packaging, ingredients, equipment) does not prevent cross contamination (eg storage on the floor).
Store layout not as plans and poses a Food Safety, or H&S risk.
Incorrect mats used behind service counters to alleviate pressure on legs- separate anti fatigue matting required.
Abandoned product procedure not followed.
Unsafe storage of chilled, frozen, ambient stock on pallets/roll cages/other merchandising equipment.
Pallets stored on end.
Product displays stacked unsafely, insecurely and exceeding safe working height.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

First In First Out stock rotation principles not in place.
Out of Code Use By product/s on sale (including any ingredients used), days out of code 1-5.
Out of Code Use By product/s on sale (including any ingredients used), days out of code 6-20
Out of Code Use By product/s on sale (including any ingredients used), days out of code 20+, isolated occurances.
Out of Code Use By product/s on sale (including any ingredients used), days out of code 20+, trend across 3 or more areas.
Out of Code Best Before Product/s on department/on sale (including any ingredients used).
Out of Code 071 Baby Food/s on sale, days out of code 1-5
Out of Code 071 Baby Food/s on sale, days out of code 5-10.
ut of Code 071 Baby Food/s on sale, days out of code 11+.
Date code /regulatory information obscured by HHT label.
Pink inserts not in use for products subject to Ambient Clean & Rotate procedure.
Healthmark labels not available.
Infant Formula Milk in Reduced to Clear section

Displayed data will be accurate, e.g. POS for reductions and allergen data.

Challenge 25 signage not displayed.
Missing SELs or Counter POS.
Out of date or incorrect POS on display
Allergen Counter tickets, POS & posters not displayed.
Selected Seconds not labelled correctly.
Reduced To Clear signage missing.
Bread UEP Chart not displayed
Beef traceability information missing from packs on sale/counter POS/A5 Traceability Chart

Waste shall be correctly labelled, stored and disposed of via the right waste route.

Food Waste in General waste
No dedicated waste bin for Food Waste/bin not labelled.
Incorrect waste bags used for Food Waste, General and/or ABP waste.
Goods not fit for resale signs not available.
ABP in General Waste
Packaging not removed from ABP waste.
No dedicated waste bin for ABP/bin not labelled.

The department will be free of pest activity

Live pest activity observed.
Proofing required.
Evidence of pest activity observed.
Doors left open/ingress points.

Price Integrity/Accuracy

No illegal prices shall be displayed and customers shall not be over charged

Daily Pricing & Promotional Checklists not completed/not available
Weekly Price Increases not actioned for start of trade
Weekly Price Increases not legal checked to the correct timescales.
Evidence to suggest the legal check has been manually entered on to the HHT.
Episys screen not cleared
Section Checks not completed for previous week (13 wk check)
Price Accuracy forms have been raised, but there is no evidence of any further action being taken
Not all required Promotional Activity Checks have been signed as completed in the Price Integrity Log Book.
No evidence of refund reports being reviewed by a Senior Manager
Values logged for 'C Not required' refunds suggest they were price errors
Price Accuracy forms have not been raised for all 'G' refunds
Price errors not discussed at Daily Huddles
No evidence that the Tracker sheets are being used.
1-4 Illegal price errors found on random check.
5 or more Illegal price errors found on random check.

In Store Picking

The picking and storage of items will not pose a risk.

Raw & RTE products not adequately separated during packing.
High risk chemicals not adequately separated during packing
Raw & RTE products not adequately separated during storage.
Chill chain not maintained.
High risk chemicals not adequately separated during storage
Totes used for picking are overloaded, the product is not contained within the confines of the tote.

Picked products will be correct and within date code.

Picked product is not labelled.
Picked product UB is out of date code.
Picked product BB is out of date code.

Amazon frozen products will be packed into freezer bags and ice blocks will be used.

Ice blocks not in use when packing frozen lines.
Ice blocks are not frozen.
Inadequate number of ice blocks in use.
Freezer bags not in use when packing frozen lines

Amazon drivers will not be left unsupervised in Morrisons Warehousing.

Amazon driver/non Morrisons employee unsupervised in Morrisons Warehouse.

Morrisons transport vehicles will be suitable/refrigerated and pre-chilled prior to loading.

Collection vehicle is not pre-chilled before loading.
Collection vehicle is not refrigerated.
Collection vehicle is not of a suitable standard.

Safe & Legal Buckinghamshire

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Oven Fresh / Pie Shop

All current and historical control records shall be available, complete and genuine.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Displayed data will be accurate, e.g. POS for reductions and allergen data.

Waste shall be correctly labelled, stored and disposed of via the right waste route.

The department will be free of pest activity

Customer Cafe

All current and historical control records shall be available, complete and genuine.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Displayed data will be accurate, e.g. POS for reductions and allergen data.

Waste shall be correctly labelled, stored and disposed of via the right waste route.

The department will be free of pest activity

Fruit & Veg & Florist

All current and historical control records shall be available, complete and genuine.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

Freezer

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Displayed data will be accurate, e.g. POS for reductions and allergen data.

Waste shall be correctly labelled, stored and disposed of via the right waste route.

The department will be free of pest activity

Fish Counter

All current and historical control records shall be available, complete and genuine.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Displayed data will be accurate, e.g. POS for reductions and allergen data.

Waste shall be correctly labelled, stored and disposed of via the right waste route.

The department will be free of pest activity

Butchery

All current and historical control records shall be available, complete and genuine.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.

The correct PPE shall be worn for the working area.Safe storage and dispensing of chemicals

The equipment, fixtures and fittings, chemicals, general housekeeping/cleanliness and working practices shall not pose an accident risk.

Fire doors unlocked, fire doors/emergency routes shall be clear and the storage of combustible items shall not pose a risk. Fire shutters not obstructed

Ways of working, general housekeeping and the environment does not pose a risk to H&S or FS.

Out of date product shall not be on the department or on sale and life extensions will not be in place.

Displayed data will be accurate, e.g. POS for reductions and allergen data.

Waste shall be correctly labelled, stored and disposed of via the right waste route.

The department will be free of pest activity

Deli

All current and historical control records shall be available, complete and genuine.

All products shall be handled to prevent cross contamination and to comply with weights and measures

Unauthorised items, chemicals, ingredients and/or products shall not be present.

Hygiene conditions of equipment, the environment, utensils and personal hygiene shall be of the correct standard and not pose a cross contamination risk. Including areas covered by cleaning contractors.

All temperature management (cooking, hot holding, chilled and frozen) shall be to the correct temperatures using the correct calibrated equipment.