Safe Food Five (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<br>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

Administration

• Is the product recall area segregated and tidy, and recalls/ withdrawals complete? (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

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

• 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

• 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

• 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

• 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

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

  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

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

  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

• 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

• 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

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

  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

• 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

• 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

• 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

• Is there separation between products containing allergens, including storage, display, and preparation? (GP5)

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all ingredients stored in a manner that prevents contamination, or exposure to air, and with trace labels completed correctly? (GP5)

  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

• 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

• Is the team using the Dual Daily Temperature Records (BR10) for all unmonitored chillers and freezers?

  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

• 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

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

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

  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