Safe food five GM internal Verification Audit

Have all inwards good 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?

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

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

Is the product recall area segregated and<br>tidy, and recalls/ withdrawals complete?<br>(RP2 & RP3)

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

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

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

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

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

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

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

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

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

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

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

Are products containing nuts stored and<br>displayed separately from non nut<br>products? (GP7)

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Are MAP products on display and in<br>storage stacked no more than two high?

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

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

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

Are defrosted buy in lines displayed with a<br>printed best before date?

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

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

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

Are products within date, dates rotated<br>correctly, and displayed within the load<br>line?

Is the team using the Dual Daily<br>Temperature Records (BR10) for all un-<br>monitored chillers and freezers?

Is the Spill Kit clean and ready to use?

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

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

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

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

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

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

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

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

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

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

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

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

How would you rate the store's general<br>cleanliness?

How well overall do you feel the store<br>monitors temperatures and deals with any<br>issues that arise?

How well do you think the store maintains<br>separation of high-risk ingredients and<br>products?

How well do you feel regular handwashing<br>is embedded in the teams daily routine?

In your opinion, how would you rate the<br>overall food safety culture in this store?