Information

  • Selling Safe Food Checklist

  • Select Store

  • Completed by

  • Conducted on

Sales Floor

  • Click for Questions

  • Sample risk area for DEF, any DEF found?

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  • Review Daily DEF Removal Sheet, have all areas been signed off?

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  • Are the meat, juice and milk fridge shelves clean? <br>

  • Review fridge cleaning documentation from today, identify who has verified the cleaning standard, ask them what they checked prior to signing off as complete. (grills, bottom shelf, secure gel application) <br>

  • Please take photograph of the standards to discuss with your cleaning supervisor and person completing sign off.

  • Is someone carrying the Red Alert Pager? <br>

In Store Bakery

  • Click for questions

  • Is the area free from DEF? Has the previous day's DEF been signed off? <br>

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  • Is there soap, hand towels and approved soap in the dispenser? <br>

  • Is correct PPE being worn in the ISB? (hairnet, skull cap, apron, no jewellery other than plain wedding band), no nail polish, no perfume etc) <br>

  • Click below for the Personal Hygiene Policy
    https://mnscorp.sharepoint.com/sites/MSW/FoodSite/_layouts/15/WopiFrame.aspx?sourcedoc={4D2201BE-498B-438A-AF8E-8B53DDE04392}&file=Food%20Safety_Personal%20Hygiene%20Standards%20for%20Food%20Handlers%20Policy.pptx&action=default&DefaultItemOpen=1

  • Is the correct signage up for the Allergen policy? <br>

  • Click below for the Allergen Policy
    https://mnscorp.sharepoint.com/sites/MSW/Pages/Search.aspx?k=Allergen%20Policy

  • Are nut products displayed on top shelf only? <br>

  • We must ensure that any products containing nuts are on the top shelf only. All products containing nuts are clearly identified on the ticket.

    Please discuss this with your bakery team and ensure they are aware.

  • Are opened products in a pest proof container? <br>

  • Are all products recorded on the current weeks traceability and within their best before date?

  • Has the traceability sheets been signed off from previous day <br>

  • Is the correct colour coded cleaning equipment in use in the ISB where present? (Yellow dustpan & brush, blue for glass breakages) <br>

  • Please refer to the Clean As You Go Guide from the link below. This will show you what colour coded equipment you should use in each area.
    https://mnscorp.sharepoint.com/sites/MSW/OperationsSite/Cleaning%20Waste%20%20Pest%20Control/Cleaning%20General%20Information_Clean%20As%20You%20Go%20Top%20Pocket%20Guide.pdf#search=Cleaning%20Top%20Pocket%20Guide

  • Is the general cleaning at an acceptable level for the time of day? <br>

  • Please review your CAYG and pick up with your cleaning supervisor if necessary.

  • Check underneath ovens and freezer, are they free from debris? Consider evidence of pest activity

  • Are the Freezer & Oven Seals in good condition? <br>

  • Please log the issue with 185999 immediately, note down the Serial Number of the affected device.

  • Is the Freezer clean from debris? <br>

  • Are all products in the ISB freezer clearly labelled with the manufacturers’ best before date?

  • Are the correct cleaning products present? (Information on MSW) <br>

  • Have the cleaning and sample checks been signed off? <br>

Cafe

  • Click for questions

  • Is the area free from DEF? Has the previous day's DEF been signed off? <br>

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  • Is there soap, hand towels and approved soap in the dispenser? <br>

  • Is correct PPE being worn in the Cafe? (hairnet, skull cap, apron, no jewellery other than plain wedding band), no nail polish, no perfume etc) <br>

  • Is the correct signage up for the Allergen policy? <br>

  • Are opened products stored in a pest proof container? <br>

  • Are all products recorded on the current weeks traceability and within their best before date?

  • Have the traceability sheets been signed off from previous day <br>

  • Is the correct colour coded cleaning equipment in use in the Cafe? (Blue dustpan & brush)

  • Is the general cleaning at an acceptable level for the time of day? <br>

  • Check condition of the trollies, are they clean? <br>

  • Check underneath ovens, fridge and freezer, are they free from debris? Consider evidence of pest activity <br>

  • Are the Freezer & Oven Seals in good condition? <br>

  • Please log the issue with 185999 immediately, note down the Serial Number of the affected device.

  • Are all products in the fridge and freezer clearly labelled with the manufacturers’ best before date?

  • Are the correct cleaning products present? <br>

  • Have the cleaning and sample checks been signed off? <br>

HFOTM

  • Click for questions

  • Is the area free from DEF? Has the previous day's DEF been signed off? <br>

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  • Is there soap, hand towels and approved soap in the dispenser? <br>

  • Is correct PPE being worn in the Cafe? (hairnet, skull cap, apron, no jewellery other than plain wedding band), no nail polish, no perfume etc) <br>

  • Is the correct signage up for the Allergen policy? <br>

  • Are opened products stored in a pest proof container? <br>

  • Are all products recorded on the current weeks traceability and within their best before date?

  • Have the traceability sheets been signed off from previous day <br>

  • Is the correct colour coded cleaning equipment in use in the Cafe? (Blue dustpan & brush)

  • Is the general cleaning at an acceptable level for the time of day? <br>

  • Check condition of the trollies, are they clean? <br>

  • Check underneath ovens, fridge and freezer, are they free from debris? Consider evidence of pest activity <br>

  • Are the Freezer & Oven Seals in good condition? <br>

  • Please log the issue with 185999 immediately, note down the Serial Number of the affected device.

  • Are raw products stored on the bottom shelf of the fridge? <br>

  • Are all products in the fridge and freezer clearly labelled with the manufacturers’ best before date?

  • Are the correct cleaning products present? <br>

  • Have the cleaning and sample checks been signed off? <br>

Deli

  • Click for questions

  • Is the area free from DEF? Has the previous day's DEF been signed off? <br>

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  • Is there soap, hand towels and approved soap in the dispenser? <br>

  • Is correct PPE being worn in the Cafe? (hairnet, skull cap, apron, no jewellery other than plain wedding band), no nail polish, no perfume etc) <br>

  • Is the correct signage up for the Allergen policy? <br>

  • Are opened products stored in a pest proof container? <br>

  • Are all products recorded on the current weeks traceability and within their best before date?

  • Have the traceability sheets been signed off from previous day <br>

  • Is the correct colour coded cleaning equipment in use in the Cafe? (Blue dustpan & brush)

  • Is the general cleaning at an acceptable level for the time of day? <br>

  • Check condition of the trollies, are they clean? <br>

  • Check underneath ovens, fridge and freezer, are they free from debris? Consider evidence of pest activity <br>

  • Are the Freezer & Oven Seals in good condition? <br>

  • Please log the issue with 185999 immediately, note down the Serial Number of the affected device.

  • Are raw products stored on the bottom shelf of the fridge? <br>

  • Are all products in the fridge and freezer clearly labelled with the manufacturers’ best before date?

  • Are the correct cleaning products present? <br>

  • Have the cleaning and sample checks been signed off? <br>

Staff Catering

  • Click for questions

  • Is the area free from DEF? Has the previous day's DEF been signed off? <br>

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  • Is there soap, hand towels and approved soap in the dispenser? <br>

  • Is correct PPE being worn in the Unit? (hairnet for Your Cafe, apron, no jewellery other than plain wedding band), no nail polish, no perfume etc) <br>

  • Is the correct signage up for the Allergen policy? <br>

  • Are opened products stored in a pest proof container? (Where Necessary) <br>

  • Is the correct colour coded cleaning equipment in use in the ISB where present? (Yellow dustpan & brush, blue for glass breakages) <br>

  • Is the general cleaning at an acceptable level for the time of day? <br>

  • Check underneath ovens, fridge and freezer, are they free from debris? Consider evidence of pest activity <br>

  • Are all products in the fridge and freezer clearly labelled with the manufacturers’ best before date?

  • Are the correct cleaning products present? <br>

  • Have the cleaning and sample checks been signed off? <br>

Temperature Controls

  • Click for questions

  • Have all appropriate alarms been recorded on Monitoring form 2? Check from the RDM Panel. <br>

  • Are all actions correct on Monitoring Form 2, have actions been documented on MF23 and signed off? <br>

  • Check the day's VSS has it been completed correctly with the temperature of the delivery.

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The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.