Information

  • Document No.

  • Audit Title (Please include Store Number here)

  • Self Assessment conducted on:

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  • Completed by

  • Position

  • Please specify position

  • Store Manager's Name

Prework

  • Prework

    Prior to commencing your Self Assessment, please complete the following:

    1. Read through the questions so you have an understanding of what areas you are going to be covering in the assessment.

    2. Using your knowledge of the store, have a plan of which ‘High Risk’ lines/areas you will test when completing OOC test questions in each department.

    3. Print the following reports to assist completion of these questions:

    Q36
    Last 3 Withdrawal/Recalls Notices (Connect>Product Alert Store Printing Tool)

    Q136, 145, 146
    Operator maintenance list (Financial Reports and Store Setup-Store Setup-Operator Maintenance).

    The ‘Root Cause’, ‘Managers Actions’ and ‘Additional Information’ do not need to be completed while on the shop floor. This detail can be completed at later time, using iAuditor on the back office PC.

AD

Product Safety

  • 36 - C - Is stock removed from display/storage as advised in the last three recalls or withdrawal notices, with a "Do not fill" ticket displayed on the fixture (excluding items not for retail sale such as ingredients)?<br><br>Why: Actioning every recall & withdrawal accurately ensures we never sell unsafe or unsuitable products, we keep our customers safe and protect our brand from damage.

  • 36A - Opportunity Details - Number of withdrawal/recalls that were not completed correctly

  • 36B - Root Cause:

  • 36C - Managers Actions:

  • How To: Print last three withdrawals from connect. Review all stock on hand (selling area & back of house) to ensure affected stock is removed from show, and a "do not fill" is displayed at all locations where stock is displayed. Note: the "do not fill" ticket is only to be removed when advised via the credit claim proforma.
    http://documents.cmlconnect.org/HealthandSafety/2.3%20Safe%20Work%20Practices/Supermarkets/323434_SWP305_Recalls%20and%20Withdrawals.pdf

Other Observations

  • Other opportunities were observed

  • Other Opportunities
  • Observation

BH

People Safety

  • 71 - H - Is a slash proof glove available & worn when using knives (excluding trained bakers cutting dough with a dough cutting knife), and two slash proof gloves available & worn when cleaning knives?<br><br>Why: Contact with knife blades can result in serious injury. Wearing slash proof gloves adds a layer of protection.

  • 71A - Opportunity Details - Number of Team Members that were unaware of the correct SWP process<br>

  • 71B - Root Cause:

  • 71C - Managers Actions:

  • How To: Sample 2 team members. Ask them to cut a product and then clean the knife. Observe behaviours are in line with SWP. Review department for slash proof gloves. Are there enough available?
    http://documents.cmlconnect.org/HealthandSafety/2.3%20Safe%20Work%20Practices/Supermarkets/238736_SWP135_Bakery%20Equipment.pdf

Product Safety Cleaning

  • 77 - H - Is the area spotlessly clean - ALL INGREDIENT TUBS/STAINLESS STEEL BINS?<br><br>Why: Product quality can be affected if tubs and bins are not clean, which fails to deliver great quality food for our customers. Customers can choose not to purchase bakery product and sales in bakery will suffer as a result.

  • 75B - Root Cause:

  • 75C - Managers Actions:

  • How To: Review the tubs/bins for aged food matter build up.
    http://documents.cmlconnect.org/healthandsafety/Clean_as_you_go/cleaning_guide_bh.pdf

Product Safety Controls

  • 92 - C - Are only non-Latex gloves used in food preparation?<br><br>Why: Latex has been known to cause illness if it comes into contact with food products which are then consumed by people with an allergy to latex.

  • 92B - Root Cause:

  • 92C - Managers Actions:

  • How To: Check all benches, cupboards, drawers, under benches, and where department expenses are stored.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_food_hanlding_serving_pg1.pdf

  • 93 - C - Is stock on display within the Date Code (Use by & Best Before) - SELLING AREA?<br><br>Why: It is illegal to sell stock past it's use by date. It is Coles policy not to sell stock past it's best before date.

  • 93A - Opportunity Details - Number of Sell Id's identified

  • 93B - Root Cause:

  • 93C - Managers Actions:

  • How To: Sample a minimum of 20 lines. Focus on High Risk areas
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_stock_rotation_processing_display_pg1.pdf

  • 98 - H - Are all team members in the department following the Jewellery Policy?<br><br>Why: Jewellery can cause contamination by either falling into food or preventing effective hand washing. Jewellery is also a safety risk as it can get caught on equipment.

  • 98A - Opportunity Details - Number of Team Members not complying with the policy

  • 98B - Root Cause:

  • 98C - Managers Actions:

  • How To: Sample all team members in the department at the time of check.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_jewellery.pdf

  • 106 - H - Check any products being proved/cooked/packaged to ensure products containing allergens are being proved/cooked/packaged separately (separate trays) and/or below products with no allergens?<br><br>Why: Contamination from allergens on products not labelled as such for customers can cause serious illness.

  • 106B - Root Cause:

  • 106C - Managers Actions:

  • How To: Check all lines with Allergens are stored below, and on separate trays to plain bread and non-seeded lines. Allergens include sesame seeds, nuts (pecans, peanut, macadamia) and lines including Dairy.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_allergens.pdf

Other Observations

  • Other opportunities were observed

  • Other Opportunities
  • Observation

CS

Regulatory

  • 136 - C - Is the Sale of Tobacco online training completed, for the 5 selected team members, who sell tobacco?<br><br>Why: Coles is committed to ensuring all team members are familiar with their legal obligations when selling tobacco. Heavy penalties apply to businesses and individuals who sell tobacco to minors.

  • 136A - Opportunity Details - Number of Team Members with training not completed

  • 136B - Root Cause:

  • 136C - Managers Actions:

  • How To: Print "Operator maintenance" report (Financial Reports and Store Setup-Store Setup-Operator Maintenance). Select 5 team members who are profiled to sell tobacco. Review training transcript for "Responsible selling of tobacco". This must be marked as "pass" or "competent".

  • Choose a State

  • 139 - C - Is the State specific tobacco signage, display restrictions and pricing constraints in place?<br><br>Why: Coles can be fined or prosecuted if there is tobacco products on display, or if mandatory signage is not displayed.

  • 139B - Root Cause:

  • 139C - Managers Actions:

  • How To:
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_tobacco_display_signage_act.pdf

  • 138 - C - Is the State specific tobacco signage, display restrictions and pricing constraints in place?<br><br>Why: Coles can be fined or prosecuted if there is tobacco products on display, or if mandatory signage is not displayed.

  • 138B - Root Cause:

  • 138C - Managers Actions:

  • How To:
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_tobacco_display_signage_nsw.pdf

  • 144 - C - Is the State specific tobacco signage, display restrictions and pricing constraints in place?<br><br>Why: Coles can be fined or prosecuted if there is tobacco products on display, or if mandatory signage is not displayed.

  • 144B - Root Cause:

  • 144C - Managers Actions:

  • How To:
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_tobacco_display_signage_nt.pdf

  • 137 - C - Is the State specific tobacco signage, display restrictions and pricing constraints in place?<br><br>Why: Coles can be fined or prosecuted if there is tobacco products on display, or if mandatory signage is not displayed.

  • 137B - Root Cause:

  • 137C - Managers Actions:

  • How To:
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_tobacco_display_signage_qld.pdf

  • 142 - C - Is the State specific tobacco signage, display restrictions and pricing constraints in place?<br><br>Why: Coles can be fined or prosecuted if there is tobacco products on display, or if mandatory signage is not displayed.

  • 142B - Root Cause:

  • 142C - Managers Actions:

  • How To:
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_tobacco_display_signage_sa.pdf

  • 141 - C - Is the State specific tobacco signage, display restrictions and pricing constraints in place?<br><br>Why: Coles can be fined or prosecuted if there is tobacco products on display, or if mandatory signage is not displayed.

  • 141B - Root Cause:

  • 141C - Managers Actions:

  • How To:
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_tobacco_display_signage_tas.pdf

  • 140 - C - Is the State specific tobacco signage, display restrictions and pricing constraints in place?<br><br>Why: Coles can be fined or prosecuted if there is tobacco products on display, or if mandatory signage is not displayed.

  • 140B - Root Cause:

  • 140C - Managers Actions:

  • How To:
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_tobacco_display_signage_vic.pdf

  • 143 - C - Is the State specific tobacco signage, display restrictions and pricing constraints in place?<br><br>Why: Coles can be fined or prosecuted if there is tobacco products on display, or if mandatory signage is not displayed.

  • 143B - Root Cause:

  • 143C - Managers Actions:

  • How To:
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_tobacco_display_signage_wa.pdf

  • 145 - H - Is the Sale of Tobacco training acknowledgement form completed, for the 5 selected team members, who sell tobacco (every 6 months)?<br><br>Why: Coles is committed to ensuring all team members are familiar with their legal obligations when selling tobacco. Heavy penalties apply to businesses and individuals who sell tobacco to minors.

  • 145A - Opportunity Details - Number of Team Members with training not completed

  • 145B - Root Cause:

  • 145C - Managers Actions:

  • How To: For the 5 selected team members, check for a completed acknowledgement form. Has this been signed and dated by team member and the CSM in the last six months? (March & September sign off for all TM is a business requirement).

  • 146 - H - Are the 5 selected team members, who sell tobacco 18 years +?<br><br>Why: Coles policy is to only authorise team members that are 18 years or older to sell tobacco products.

  • 146A - Opportunity Details - Number of Team Members not 18+

  • 146B - Root Cause:

  • 146C - Managers Actions:

  • How To: From Time & attendance obtain a birth dates listing (date of birth genie).

Other Observations

  • Other opportunities were observed

  • Other Opportunities
  • Observation

DL

People Safety

  • 159 - H - Is a slash proof glove worn when cutting, and two slash proof gloves available & worn when cleaning slicer and/or knives? (Ask for a demonstration)<br><br>Why: Contact with knife blades can result in serious injury. Wearing slash proof gloves adds a layer of protection.

  • 159A - Opportunity Details - Number of Team Members that were unaware of the correct SWP process

  • 159B - Root Cause:

  • 159C - Managers Actions:

  • How To: Sample 2 team members. Ask them to cut a product and then clean the knife. Observe behaviours are in line with SWP.
    http://documents.cmlconnect.org/HealthandSafety/2.3%20Safe%20Work%20Practices/Supermarkets/323434_SWP136_Deli_Equipment.pdf

  • 161 - H - Is the Deli Slicer returned to zero after each use?<br><br>Why: If the deli slicer is not returned to zero, it can result in lacerations as the slicer blade is exposed.

  • 161B - Root Cause:

  • 161C - Managers Actions:

  • How To: Sample all deli slicers. The thickness control knob should be returned to zero whenever the slicer is unattended. Observe over 5-10 minutes to try and sample as many occurrences as possible.
    http://documents.cmlconnect.org/HealthandSafety/2.3%20Safe%20Work%20Practices/Supermarkets/323434_SWP291_Deli%20Slicer.pdf

Product Safety Cleaning

  • 169 - H - Is the area spotlessly clean - CHICKEN HANDLING GLOVES?<br><br>Why: Contamination can occur if gloves are not spotlessly clean, and cleaned and sanitised after each use.

  • 169B - Root Cause:

  • 169C - Managers Actions:

  • How To: Check gloves for traces of food matter and grease. Look between fingers, on cuff and sleeves.
    http://resources.cmltd.net.au/Supermarkets/Mobility/Guides/Chicken%20Gloves%20Q169.pdf

  • 170 - H - Is the area spotlessly clean - BENCHES?<br><br>Why: Contamination of food products from food contact surfaces such as benches can cause serious illness if consumed by our customers.

  • 170B - Root Cause:

  • 170C - Managers Actions:

  • How To: Review all benches for build up, food matter, dust, grime and stationary items stored on food production benches. Look under equipment or any items on bench, such as inverted salad tubs. Note: boxes, tubs and crates must not be placed directly on food production benches.
    http://resources.cmltd.net.au/Supermarkets/Mobility/Guides/cleaning_guide_dl%20bench%20Q170.pdf

Product Safety Controls

  • 187 - C - Are only non-Latex gloves used in food preparation?<br><br>Why: Latex has been known to cause illness if it comes into contact with food products which are then consumed by people with an allergy to latex.

  • 187B - Root Cause:

  • 187C - Managers Actions:

  • How To: Check all benches, cupboards, drawers, under benches, and where department expenses are stored.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_food_hanlding_serving_pg1.pdf

  • 208 - C - Is stock on display within the Date Code (Use by, Best Before, Chicken Cook times) - DISPLAY CASE?<br><br>Why: It is illegal to sell stock past it's use by date. It is Coles policy not to sell stock past it's best before date.

  • 208A - Opportunity Details - Number of Sell Id's identified

  • 208B - Root Cause:

  • 208C - Managers Actions:

  • How To: Sample a minimum of 20 items. Review sell-by grids, chubs, packaged cheese, olives, salads for expired dates. Check chickens are not past 4hr display time via time stamp on bags.
    http://documents.cmlconnect.org/healthandsafety/National_Acceptance_Charts/nac_deli.pdf

  • 211 - H - Are team members washing hands as required. Are team members aware when they are required to wash their hands while working in the department?<br><br>Why: Contamination of food products from team members hands can cause serious illness when food is consumed by our customers.

  • 211A - Opportunity Details - Number of Team Members that were not aware of the hygiene policy

  • 211B - Root Cause:

  • 211C - Managers Actions:

  • How To: Sample 2 team members. Are you confident that TMs in this department practice correct handwashing techniques? Test via observation, discussion and demonstration.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_food_handlers_hygiene_pg1.pdf

  • 214 - H - Are all team members in the department following the Jewellery Policy?<br><br>Why: Jewellery can cause contamination by either falling into food or preventing effective hand washing. Jewellery is also a safety risk as it can get caught on equipment.

  • 214A - Opportunity Details - Number of Team Members not complying with the policy

  • 214B - Root Cause:

  • 214C - Managers Actions:

  • How To: Sample all team members in department at time of check.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_jewellery.pdf

  • 195 - C - Is the Deli hot products book completed accurately for the last 14 days?<br><br>Why: Monitoring and controlling the temperature of the food in our stores is important for ensuring our customers receive safe products. The temperature of food needs to be managed and maintained during receival, storage & display.

  • 195A - Opportunity Details - Area that were not completed correctly

  • 195B - Root Cause:

  • 195C - Managers Actions:

  • How To: Check hot food display case and self serve unit temperatures are checked and maintained at above 60C. Check all batches are recorded (including start & finish times) and temperature records are accurately completed.
    http://resources.cmltd.net.au/Supermarkets/Mobility/Guides/temp_monitor_dl_hot%20Q195.pdf

Other Observations

  • Other opportunities were observed

  • Other Opportunities
  • Observation

DRY

Product Safety Controls

  • 270 - H - Is stock on display within the Date Code (Best Before) - SELLING AREA?<br><br>Why: It is Coles policy not to sell stock past it's best before date.

  • 270A - Opportunity Details - Number of Sell Id's identified

  • 270B - Root Cause:

  • 270C - Managers Actions:

  • How To: Sample a minimum of 20 items.
    http://documents.cmlconnect.org/healthandsafety/National_Acceptance_Charts/nac_grocery.pdf

Other Observations

  • Other opportunities were observed

  • Other Opportunities
  • Observation

DY

Product Safety Controls

  • 279 - C - Is stock on display within the Date Code (Use by & Best Before) - SELLING AREA?<br><br>Why: It is illegal to sell stock past it's use by date. It is Coles policy not to sell stock past it's best before date.

  • 279A - Opportunity Details - Number of Sell Id's identified

  • 279B - Root Cause:

  • 279C - Managers Actions:

  • How To: Sample a minimum of 20 lines across the dairy case. Include slow selling lines
    http://documents.cmlconnect.org/healthandsafety/National_Acceptance_Charts/nac_dairy.pdf

Other Observations

  • Other opportunities were observed

  • Other Opportunities
  • Observation

FV

People Safety

  • 295 - H - Are clean mats in place in front of grape, lettuce & cherry displays? (Flat displays have mats placed on all sides, angled displays have mats placed at the front as a minimum)<br><br>Why: Clean mats in front of grapes, lettuce and cherry displays helps catch loose stock, preventing customer and team member injury.

  • 295B - Root Cause:

  • 295C - Managers Actions:

  • How To: Walk department for correct location of mats (including ends and off locations). Check mats are flat against floor.
    http://resources.cmltd.net.au/Supermarkets/Mobility/Guides/fp_colesway_wgll_fleet%20Q295pg7-6.pdf

  • 296 - H - Is a slash proof glove worn when cutting, and two slash proof gloves available & worn when cleaning knives? (Ask for a demonstration) <br><br>Why: Contact with knife blades can result in serious injury. Wearing slash proof gloves adds a layer of protection.

  • 296A - Opportunity Details - Number of Team Members that were unaware of the correct SWP process

  • 296B - Root Cause:

  • 296C - Managers Actions:

  • How To: Sample two team members. Ask them to cut a product and then clean the knife. Observe behaviours are in line with SWP.
    http://documents.cmlconnect.org/HealthandSafety/2.3%20Safe%20Work%20Practices/Supermarkets/238736_SWP294_Fresh%20Produce.pdf

Product Safety Cleaning

  • 299 - H - Is the area spotlessly clean - CUTTING BOARDS?<br><br>Why: Contamination of food products from food contact surfaces such as benches can cause serious illness if consumed by our customers.

  • 299B - Root Cause:

  • 299C - Managers Actions:

  • How To: Review boards for evidence of food matter, sticky residue and dirt build up.
    http://resources.cmltd.net.au/Supermarkets/Mobility/Guides/cleaning_guide_fp%20boards%20Q299.pdf

Product Safety Controls

  • 309 - C - Are only non-Latex gloves used in food preparation?<br><br>Why: Latex has been known to cause illness if it comes into contact with food products which are then consumed by people with an allergy to latex.

  • 309B - Root Cause:

  • 309C - Managers Actions:

  • How To: Check all benches, cupboards, drawers, under benches, and where department expenses are stored.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_food_hanlding_serving_pg1.pdf

  • 310 - C - Is stock on display within Date Code (Use by & Best Before) - SELLING AREA?<br><br>Why: It is illegal to sell stock past it's use by date. It is Coles policy not to sell stock past it's best before date.

  • 310A - Opportunity Details - Number of Sell Id's identified

  • 310B - Root Cause:

  • 310C - Managers Actions:

  • How To: Sample a minimum of 20 packaged lines. Focus on High Risk lines.
    http://documents.cmlconnect.org/healthandsafety/National_Acceptance_Charts/nac_fresh_produce.pdf

  • 312 - H - Are team members washing hands as required? Are team members aware when they are required to wash their hands while working in the department?<br><br>Why: Cross contamination of food products from team members hands can cause serious illness if food is consumed by our customers.

  • 312A - Opportunity Details - Number of Team Members that were not aware of the hygiene policy

  • 312B - Root Cause:

  • 312C - Managers Actions:

  • How To: Sample 2 team members. Are you confident that TMs in this department practice correct handwashing techniques? Test via observation, discussion and demonstration.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_food_handlers_hygiene_pg1.pdf

  • 315 - H - Are all team members in the department following the Jewellery Policy?<br><br>Why: Jewellery can cause contamination by either falling into food or preventing effective hand washing. Jewellery is also a safety risk as it can get caught on equipment.

  • 315A - Opportunity Details - Number of Team Members not complying with the policy

  • 315B - Root Cause

  • 315C - Managers Actions

  • How To: Sample all team members in department at time of check.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_jewellery.pdf

Other Observations

  • Other opportunities were observed

  • Other Opportunities
  • Observation

MT

People Safety

  • 343 - H - Are metal mesh gloves available and worn when using knives?<br><br>Why: Contact with knife blades can result in serious injury. Wearing metal mesh gloves adds a layer of protection.

  • 343A - Opportunity Details - Number of Team Members that were unaware of the correct SWP process

  • 343B - Root Cause

  • 343C - Managers Actions

  • How To: Sample two team members. Ask them to cut a product. Observe behaviours are in line with SWP.
    http://documents.cmlconnect.org/HealthandSafety/2.3%20Safe%20Work%20Practices/Supermarkets/238736_SWP141_Meat%20Equipment.pdf

Product Safety Controls

  • 355 - C - Is stock on display within the Date Code (Use by & Best Before) - DISPLAY CASE?<br><br>Why: It is illegal to sell stock past it's use by date. It is Coles policy not to sell stock past it's best before date.

  • 355A - Opportunity Details - Number of Sell Id's identified

  • 355B - Root Cause

  • 355C - Managers Actions

  • How To: Sample a minimum of 20 packaged lines. Note: stock with a use by date must be removed from show the day prior to expiry. Stock with a best before date can be sold on the day of expiry.
    http://documents.cmlconnect.org/healthandsafety/National_Acceptance_Charts/nac_meat.pdf

  • 357 - H - Are team members washing hands as required? Are team members aware when they required to wash their hands while working in the department?<br><br>Why: Cross contamination of food products from team members hands can cause serious illness if food is consumed by our customers.

  • 357A - Opportunity Details - Number of Team Members that were not aware of the hygiene policy

  • 357B - Root Cause

  • 357C - Managers Actions

  • How To: Sample 2 team members. Are you confident that TMs in this department practice correct handwashing techniques? Test via observation, discussion and demonstration.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_food_handlers_hygiene_pg1.pdf

  • 360 - H - Are all team members in the department following the Jewellery Policy?<br><br>Why: Jewellery can cause contamination by either falling into food or preventing effective hand washing. Jewellery is also a safety risk as it can get caught on equipment.

  • 360A - Opportunity Details - Number of Team Members not complying with the policy

  • 360B - Root Cause

  • 360C - Managers Actions

  • How To: Sample all team members in department at time of check.
    http://portal.cmlconnect.org/docpub/apps/docpub/files/public/supermarkets/supermarkets_connect/policies/policies_jewellery.pdf

Other Observations

  • Other opportunities were observed

  • Other Opportunities
  • Observation

Additional Information

  • 600 - What are two call outs on what the team is doing very well in with People and Product safety?

  • 600A - 1st Call Out

  • 600B - 2nd Call Out

  • 601 - What are two areas you want to work on improving in People and Product safety in the next quarter?

  • 601A - Area 1

  • 601B - Area 2

  • 602 - How could the Business Assurance including Self Assessment process be improved?

  • 602B - Improvement

  • 603 - What additional areas of risk would you want included in the next quarterly self-assessment?

  • 603B - Additional Areas of Risk

  • 604 - What can the Stores Support Centre do to further assist your store achieve its Assurance goals?

  • 604B - Further Assistance?

  • 605 - I have discussed the self assessment and opportunities identified with my team at the huddle.

  • Regional Manager Comments (Store not to complete)

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