Safe Food Five 2020 (Countdown)

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Inwards Goods

• Have all record books been completed, and verified by Store Management on a weekly basis, and does the cleaning standard of the department reflect the completion of the cleaning records?

  Yes

  No

  N/A

• Are the Inwards Goods Temperature Checks procedure card (GP9) and Inwards Goods Temperature & Shelf life Requirements (GRC1) accessible and understood by the relevant team?

  Yes

  No

  N/A

• Is the team able to explain or demonstrate the procedure for checking and accepting or rejecting chilled and frozen product? (GP9)

  Yes

  No

  N/A

• Temperatures for live mussels are taken using a cleaned and sanitised probe, and mussel tags collected?

  Yes

  No

  N/A

Administration

• Is the product recall area segregated and tidy, and recalls/ withdrawals complete? (including Chilled & Frozen) (RP2 & RP3)

  Yes

  No

  N/A

• Is there evidence of pest control measures in place- e.g. flaps and doors in good condition, not propped open? (BP2)

  Yes

  No

  N/A

• Review the Pest Control Book. Have all recorded pest sightings been appropriately addressed by Rentokil? (BP2)

  Yes

  No

  N/A

• Has evidence of pest sightings been recorded in either the Staff or Customer Pest Sightings Register? (BP2)

  Yes

  No

  N/A

• Have all new team members completed the appropriate Safe Food Five modules as indicated in the Training Matrix, and has the Trainee Tracker been updated? (Safe Food Five Stores Support Tool Kit in Google Drive)

  Yes

  No

  N/A

• Is the calibration kit stored securely, and calibrations performed in an appropriate draft free area? (PP3)

  Yes

  No

  N/A

• Has the Monthly Calibration Record (PR17) been completed correctly and regularly for all thermometers used by the store and online drivers, and any issues recorded?

  Yes

  No

  N/A

• Can team locate the registered water supply details and annual back-flow device testing information in the Argest folder? (‘Water Supply’ Cards in Setup Section of Department Folder)

  Yes

  No

  N/A

• Is the team using the Dual Daily Temperature Records (BR10) for all unmonitored chillers and freezers? (including novelty ice-cream freezer)

  Yes

  No

  N/A

• Staff Sickness Record BR1 has been actioned for any reported illnesses, and the records kept in a confidential manner?

  Yes

  No

  N/A

• The Glass Breakage and Food Hazard Record (PR19) is available, and all entries have been actioned?

  Yes

  No

  N/A

Produce

• Have all record books been completed, and verified by Store Management on a weekly basis, and does the cleaning standard ofthe department reflect the completion of the cleaning records?

  Yes

  No

  N/A

• Team can demonstrate or explain correctly how to take temperatures of chilled items/coolroom? (BP4 & BP4)

  Yes

  No

  N/A

• Is the Corrective Action Form (RRC1) available and understood by team? And have all temperature issues recorded during routine checks been followed up in the Temperature Issue Monitoring Record?

  Yes

  No

  N/A

• Storage coolroom is tidy, with products off the floor? (BP4)

  Yes

  No

  N/A

• Does the store have measures in place to prevent potatoes being exposed to light overnight and during storage?

  Yes

  No

  N/A

• Are cleaned and sanitised cutting boards available? And either separate boards for vegetables and ready to eat products, or team thoroughly cleaning and sanitising between types of product?

  Yes

  No

  N/A

Bulk Foods

• Are products containing nuts stored and displayed separately from non nut products? (GP7)

  Yes

  No

  N/A

• Is there a clean scoop for each bin, and are they securely tethered to each bin to prevent cross contamination between products? (GP7)

  Yes

  No

  N/A

Deli

• Have all record books been completed, and verified by Store Management on a weekly basis, and does the cleaning standard of the department reflect the completion of the cleaning records?

  Yes

  No

  N/A

• Team can demonstrate or explain correctly how to take temperatures of chilled items, and how to check and record frozen items are frozen solid? (BP4 & BP4)

  Yes

  No

  N/A

• Is the Corrective Action Form (RRC1) available and understood by the team? And have all temperature issues recorded during routine checks been followed up in the Temperature Issue Monitoring Record?

  Yes

  No

  N/A

• Storage chillers and freezers are tidy, with products covered and off the floor. Products are stored and displayed within load lines, and air flow is not obstructed? (BP4)

  Yes

  No

  N/A

• Is there separation between raw and cooked product, and products containing allergens, including storage, display, and preparation? (OP3)

  Yes

  No

  N/A

• Any product removed from its original packaging has a trace label with all information clear and correct?

  Yes

  No

  N/A

• GR1 Deli Slicing Record shows that the slicer is sanitised before use, then cleaned and sanitised at intervals of no more than 6 hours, and at the end of use each day?

  Yes

  No

  N/A

• Team can explain or demonstrate how to count the maximum remaining days to slice once a product is opened? (OP5)

  Yes

  No

  N/A

• The appropriate day dot has been placed on each page of the slicing record, as well as on each display ticket, with no dots placed on top of other dots?

  Yes

  No

  N/A

• Blue disposable gloves and aprons are available and used for all preparation of raw products?

  Yes

  No

  N/A

• All areas that may have come into contact with raw product are thoroughly cleaned and sanitised after each preparation?

  Yes

  No

  N/A

• Are all the temp checks for cooking, hotholding and cooling chickens being completed and properly recorded? (OP4 &YP1)<br>

  Yes

  No

  N/A

• Team are aware that chickens to be shredded must be above 60°C when removed from the hot case, and this check has been recorded?

  Yes

  No

  N/A

• Team can demonstrate or explain the process they use to ensure that chicken to be sold as shredded achieves a drop in temperature to less than 5°C within 6 hours?

  Yes

  No

  N/A

• Do all products in the hot case have ingredient labels and time the product is to be removed from display?

  Yes

  No

  N/A

• Reviewing from a customer's perspective, does the serve over case and retail areas look clean and appealing, and using only approved equipment? (DBP1, PRC1, OP2 & OP3)

  Yes

  No

  N/A

Seafood

• Have all record books been completed, and verified by Store Management on a weekly basis, and does the cleaning standard of the department reflect the completion of the cleaning records?

  Yes

  No

  N/A

• Team can demonstrate or explain correctly how to take temperatures of chilled items, and how to check and record frozen items are frozen solid? (BP4 & BP4)

  Yes

  No

  N/A

• Is the Corrective Action Form (RRC1) available and understood by the team? And have all temperature issues recorded during routine checks been followed up in the Temperature Issue Monitoring Record?

  Yes

  No

  N/A

• Storage chillers and freezers are tidy, with products covered and off the floor. Products are stored and displayed within load lines, and air flow is not obstructed? (BP4)

  Yes

  No

  N/A

• Is there separation between raw and cooked product, and products containing allergens, including storage, display, and preparation? (OP7)

  Yes

  No

  N/A

• Reviewing from a customer's perspective, does the serve over case and retail areas look clean and appealing, and use only approved equipment? (DBP1, PRC2, OP7 & OP8)

  Yes

  No

  N/A

Meat

• Have all record books been completed, and verified by Store Management on a weekly basis, and does the cleaning standard of the department reflect the completion of the cleaning records?

  Yes

  No

  N/A

• Team can demonstrate or explain correctly how to take temperatures of chilled items, and how to check and record frozen items are frozen solid? (BP4 & BP4)

  Yes

  No

  N/A

• Is the Corrective Action Form (RRC1) available and understood by the team? And have all temperature issues recorded during routine checks been followed up in the Temperature Issue Monitoring Record?

  Yes

  No

  N/A

• Storage chillers and freezers are tidy, with products covered and off the floor. Products are stored and displayed within load lines, and air flow is not obstructed? (BP4)

  Yes

  No

  N/A

• Is there separation between raw and cooked product, and products containing allergens, including storage, display, and preparation? (OP11)

  Yes

  No

  N/A

• Are MAP products on display and in storage stacked no more than two high?

  Yes

  No

  N/A

Bakery

• Have all record books been completed, and verified by Store Management on a weekly basis, and does the cleaning standard of the department reflect the completion of the cleaning records?

  Yes

  No

  N/A

• Team can demonstrate or explain correctly how to take temperatures of chilled items, and how to check and record frozen items are frozen solid? (BP4 & BP4)

  Yes

  No

  N/A

• Is the Corrective Action Form (RRC1) available and understood by the team? And have all temperature issues recorded during routine checks been followed up in the Temperature Issue Monitoring Record? <br>

  Yes

  No

  N/A

• Baking trays, tins and retail containers are stored inverted and covered to prevent contamination. Greased tins are stored face up and covered? (GP5)

  Yes

  No

  N/A

• Are all ingredients stored in a manner that prevents contamination, or exposure to air, and with trace labels completed correctly? [including separation of cooked or raw and containing allergens] (GP5)

  Yes

  No

  N/A

• Only approved ingredients that are listed in the recipes are used in the department?

  Yes

  No

  N/A

• Are defrosted buy in lines displayed with a printed best before date?

  Yes

  No

  N/A

Perishables

• Have all record books been completed, and verified by Store Management on a weekly basis, and does the cleaning standard of the department reflect the completion of the cleaning records?<br>

  Yes

  No

  N/A

• Team can demonstrate or explain correctly how to take temperatures of chilled items, and how to check and record frozen items are frozen solid? (BP4 & BP4)

  Yes

  No

  N/A

• Is the Corrective Action Form (RRC1) available and understood by the team? And have all temperature issues recorded during routine checks been followed up in the Temperature Issue Monitoring Record?

  Yes

  No

  N/A

• Are products within date, dates rotated correctly, and displayed within the load line?

  Yes

  No

  N/A

Long Life

• Is the Spill Kit clean and ready to use?

  Yes

  No

  N/A

• Is the store actioning the date checking calendar? Verify by checking items from baby formula and international sections.

  Yes

  No

  N/A

• Is a store map being used to record the systematic cleaning of sections of shelving? Verify by checking cereal and baking sections.

  Yes

  No

  N/A

Online

• Have all record books been completed, and verified by Store Management on a weekly basis, and does the cleaning standard of the department reflect the completion of the cleaning records?

  Yes

  No

  N/A

• eam can demonstrate or explain correctly how to take temperatures of chilled items, and how to check and record frozen items are frozen solid? (BP4 & BP4)

  Yes

  No

  N/A

• Is the Corrective Action Form (RRC1) available and understood by the team? And have all temperature issues recorded during routine checks been followed up in the Temperature Issue Monitoring Record?

  Yes

  No

  N/A

• Check packing standards of orders e.g cooked and raw separated, products within date, no dented cans.

  Yes

  No

  N/A

• Online Drivers are using OR7 Online Driver Delivery Record Books and complying with the Delivery Window temp requirements set out in OP18

  Yes

  No

  N/A

Checkouts

• Have all record books been completed, and verified by Store Management on a weekly basis, and does the cleaning standard of the department reflect the completion of the cleaning records?

  Yes

  No

  N/A

• Products no longer wanted by customers are returned to relevant departments immediately, or stored in a manner that ensures the product stays within its required temperature range and is not damaged (OP19)

  Yes

  No

  N/A

• Is the trolley bay and store entrance clean and tidy, and trolleys and baskets free from rubbish?

  Yes

  No

  N/A

• The water bottle policy is being properly followed (i.e. Approved sipper bottles segregated and included on the cleaning schedule) in accordance with DBP1

  Yes

  No

  N/A

General Review

• Do all store team have the required standard of personal hygiene and are<br>following uniform and jewellery policies?<br>

  Yes

  No

  N/A

• Do all departments have suitable hand washing facilities that have all the<br>necessary supplies available?

  Yes

  No

  N/A

• Do all departments have access to cleaning and sanitising equipment and do the team understand that these are two separate processes?

  Yes

  No

  N/A

• Do general team have access to, and know where to find the new record books and folders?

  Yes

  No

  N/A

• Have all outstanding issues from the previous audit been addressed and<br>corrected?

  Yes

  No

  N/A