SuperValue/ FreshChoice Store Audit 2020

• Store

• Audit Title

• SV/FC Audit Round

• Audited by

• Conducted on

  Date
• Location
  Address

• Owner/ Operator

STORE ADMINISTRATION AND OPERATION

• Team Induction- Starting cards 1-5 signed off with all amendments

  Yes

  No

  N/A

• Team induction- Colored cards relevant to department signed off with training modules within 4 weeks of starting with all amendments

  Yes

  No

  N/A

• Product Recall:Products are being isolated to prevent resale

  Yes

  No

  N/A

• Product Recall:Check that GS1 records are on file and Manual recall records kept separately

  Yes

  No

  N/A

• Check Eco Lab reports have been actioned and filed

  Yes

  No

  N/A

• Are all department heads / duty managers / aware of the food complaint procedures and location of the chilly bin

  Yes

  No

  N/A

• Food complaint chilly bin complaint kit-stored in a prominent place and contents are in place<br><br>

  Yes

  No

  N/A

• Is a copy of the current weeks mailer on display in the staff room (Operations Manual 5 – A)<br>

  Yes

  No

  N/A

• Copies of NSF Burwater Food Safety Reports filed and signed off on the action points

  Yes

  No

  N/A

• Are bait stations maintained?

  Yes

  No

  N/A

• Name of Pest Control Service Provider

• Are the Customer Complaints Training Forms being signed off by management & 2IC's

  Yes

  No

  N/A

• Is the new Equipment Maintenance book being filled in for the planned and actual maintenance

  Yes

  No

  N/A

• Is the Staff sickness book filled in for any reported food borne illness and up to date

  Yes

  No

  N/A

• Customer food complaint forms-have all corrective actions been recorded and signed off by the store and all forms filed for reference

  Yes

  No

  N/A

• Are staff hand books(HR and work rules) supplied by WDL available for staff to read?

  Yes

  No

  N/A

• Ensure signed copies of department manager’s job descriptions are held on file<br>

  Yes

  No

  N/A

• Does every staff member have an employment agreement in place? <br>

  Yes

  No

  N/A

• Are weekly GP results followed up by management?<br>

  Yes

  No

  N/A

• Is the current Group Competition poster on display as per the IPAS?

  Yes

  No

  N/A

• Are the T&C for Christmas Saver Plan on display for review at participating stores?

  Yes

  No

  N/A

• Are the Promotions T&Cs on display at the time of audit?

  Yes

  No

  N/A

• Is the store maintenance book being used and up to date

  Yes

  No

  N/A

• Are product recalls being actioned within 2 hours of being recalled

  Yes

  No

  N/A

• Does the store have online and Click and collect activated?

  Yes

  No

  N/A

• Is the order being fulfilled in full? If not, are the substitutes being used suitable, and processed correctly?

  Yes

  No

  N/A

• Are all bags / boxes used for the customers delivery being labelled individually with the correct customer details?

  Yes

  No

  N/A

• Is the Image Coverage 100%?

  Yes

  No

  N/A

• Is the delivery vehicle clean, tidy, and the cleaning recorded in the Rear Store Cleaning Record Book?

  Yes

  No

  N/A

• does the delivery vehicle have current registration?

  Yes

  No

  N/A

• Please record the date

  Date

• does the delivery vehicle have a current WOF?

  Yes

  No

  N/A

• Please record the date

  Date

• does the delivery vehicle have current RUC's (if diesel)?

  Yes

  No

  N/A

• Are there sufficient delivery and pickup windows for the store to be able to continue with growth?

  Yes

  No

  N/A

• Does the store have pickup and delivery windows available for the weekend?

  Yes

  No

  N/A

• Does the store use off-site delivery record book

  Yes

  No

  N/A

• Are off-site delivery pamphlets going with home deliveries??

  Yes

  No

  N/A

HEALTH AND SAFETY

• Team Induction- site orientation carried out for emergency evacuations (signed off on Risk Training Record Sheet<br>

  Yes

  No

  N/A

• Team Induction-Have Risk Training Sheets been fully completed within the first 3 (three) weeks of employment

  Yes

  No

  N/A

• Fire warden training modules are completed annually

  Yes

  No

  N/A

• Ensure that Fire Wardens are easily identified (eg. Arm bands or vests)

  Yes

  No

  N/A

• Is the fire drill conducted 6 monthly and trial report sent to Fire Emergency NZ

  Yes

  No

  N/A

• When was the last Fire Drill?

  Date

• Is Fire fighting equipment easily accessible and annually certified by registered service provider?<br>

  Yes

  No

  N/A

• Are all emergency exits clear and able to be opened

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in the following areas-Store room<br>

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in the following areas-Butchery

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in the following areas-Service Deli

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in the following areas-Produce

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in the following areas-Bakery

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in the following areas-Staff room

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in the following areas-Checkouts

  Yes

  No

  N/A

• Fire evacuation procedures in place, a copy in the following areas-Administration offices

  Yes

  No

  N/A

• Ensure H & S meetings are being held every month

  Yes

  No

  N/A

• Are Health and Safety meeting minutes on display in the staff cafe?

  Yes

  No

  N/A

• Review Minutes/Action plans carried out

  Yes

  No

  N/A

• Review Injury/Incident Register-Have all accidents been recorded

  Yes

  No

  N/A

• Review monthly Health and Safety reporting -Department specific checks

  Yes

  No

  N/A

• Review Monthly Health and Safety reporting- Generic checks completed

  Yes

  No

  N/A

• Review Monthly Health and Safety reporting- PPE checks

  Yes

  No

  N/A

• Review Monthly Health and Safety reporting- Safety Pack checks

  Yes

  No

  N/A

• Review Monthly Health and Safety reporting- Reports sent to Area Manager in time

  Yes

  No

  N/A

• Check all first aid cabinets-Are they fully stocked to the level prescribed in the Operations Manual

  Yes

  No

  N/A

• Check all first aid cabinets-Are blue plasters available?

  Yes

  No

  N/A

• Are First Aider's names on display in the staff cafe?

  Yes

  No

  N/A

• Smoking Policy in place reviewed annually (in staff room)<br>

  Yes

  No

  N/A

• H & S Committee member's names are on display in the staff room?

  Yes

  No

  N/A

• Fire Wardens- Names on display in staff cafe?

  Yes

  No

  N/A

• Notifiable events poster up in store

  Yes

  No

  N/A

• Review all forklift licenses and ensure only licensed people have access

  Yes

  No

  N/A

• "F" endorsements current and the certificates on file

  Yes

  No

  N/A

• Registration of Forklift current<br>

  Yes

  No

  N/A

• Registration valid till

  Date

• WOF current (if public have access to the area were the forklift is being operated)

  Yes

  No

  N/A

• WOF current till

  Date

• Weekly Forklift check book in place

  Yes

  No

  N/A

• Is the Bandsaw book being filled in and signed weekly?

  Yes

  No

  N/A

• Check and advise on condition of safety equipment-Pallet Jacks

  Yes

  No

  N/A

• Check and advise on condition of safety equipment-Stock trolleys

  Yes

  No

  N/A

• Check and advise on condition of safety steps

  Yes

  No

  N/A

• Check and advise on condition of safety ladders being in good condition

  Yes

  No

  N/A

• Check and advise on condition of safety equipment-Cardboard crusher

  Yes

  No

  N/A

• Has the forklift been serviced in the last 12 months<br>

  Yes

  No

  N/A

• Are maintenance programs in place for Refrigeration

  Yes

  No

  N/A

• Are maintenance programs in place for Airconditioning

  Yes

  No

  N/A

• Lighting protectors in place along with encapsulators-Butchery

  Yes

  No

  N/A

• Lighting protectors in place along with encapsulators-Service deli

  Yes

  No

  N/A

• Lighting protectors in place along with encapsulators-Produce

  Yes

  No

  N/A

• Lighting protectors in place along with encapsulators-Bakery

  Yes

  No

  N/A

• Lighting protectors in place along with encapsulators-Store room

  Yes

  No

  N/A

• Lighting protectors in place along with encapsulators-Refrigeration.

  Yes

  No

  N/A

• Is the business free from glass hazards throughout ? List any exceptions

  Yes

  No

  N/A

• Hot surface signs in place-Butchery

  Yes

  No

  N/A

• Hot surface signs in place-Bakery

  Yes

  No

  N/A

• Hot surface signs in place-Service Deli

  Yes

  No

  N/A

• Hot surface signs in place-Produce

  Yes

  No

  N/A

• Are mesh gloves being worn-Butchery

  Yes

  No

  N/A

• Are mesh gloves being worn-Service Deli

  Yes

  No

  N/A

• Are mesh gloves being worn-Produce

  Yes

  No

  N/A

• Are safety knives being used throughout the store?

  Yes

  No

  N/A

• Is the carpark free from pot holes that need repair<br>

  Yes

  No

  N/A

• Is the delivery area free from any pot holes that need repair<br>

  Yes

  No

  N/A

• Is carpark lighting sufficient and all in good working order

  Yes

  No

  N/A

• Is the mains board:Clear for access

  Yes

  No

  N/A

• Is the mains board:Checked on a regular basis by a registered electrician

  Yes

  No

  N/A

• Are items stored in a safe manner-Pallet racking

  Yes

  No

  N/A

• Are items stored in a safe manner-Grocery racking

  Yes

  No

  N/A

• Is the top of the chillers free from obsolete equipment?

  Yes

  No

  N/A

• Wet areas, signs in place, caution signs being used

  Yes

  No

  N/A

• Are trolleys clean and in good working order including child restraints

  Yes

  No

  N/A

• Any store operation actions that are taking place within the store -Are the safe? List any exceptions<br>

  Yes

  No

  N/A

• Electrical tagging in place on all electrical cords - carried out by registered electrician

  Yes

  No

  N/A

• 'Safety Alert Poster'- non-storage of goods on top of chillers- it on display on the chiller?

  Yes

  No

  N/A

• Are high viz vests being worn by trolley collection personnel?

  Yes

  No

  N/A

• Are high viz vests being worn by forklift drivers?

  Yes

  No

  N/A

• Is Sprain or Strain poster in café?

  Yes

  No

  N/A

• Is Incident reporting poster in café?

  Yes

  No

  N/A

• Have all H & S committee members or persons carrying out self inspections completed the "Identifying Significant Risks Module gel 3-2" as per the Risk Register?<br>

  Yes

  No

  N/A

• Is there an active Traffic Management Plan in place and being implemented

  Yes

  No

  N/A

INWARDS GOODS

• Is the back door adequately secured when not attended?

  Yes

  No

  N/A

• Are deliveries-Accurately checked (Quantitative)

  Yes

  No

  N/A

• Are deliveries-Temperature checked (Qualitative))

  Yes

  No

  N/A

• Are deliveries-Entered into Inwards goods register?

  Yes

  No

  N/A

• Is inward goods area kept clean and tidy

  Yes

  No

  N/A

• Cleaning Book filled in – up to date

  Yes

  No

  N/A

• Is credit area maintained?

  Yes

  No

  N/A

• Are packing slips secure after acceptance from driver?

  Yes

  No

  N/A

• Are credit requests immediately raised for short deliveries?

  Yes

  No

  N/A

• Is there a daily clearance of all incoming documents to the main office?

  Yes

  No

  N/A

• Reserve stock storage-All goods stored off the floor as per SSS policy?

  Yes

  No

  N/A

• Reserve stock storage-Pallets pulled out and cleaned under regularly

  Yes

  No

  N/A

• Is the rear store free from build up of cobwebs in roof and corner areas.

  Yes

  No

  N/A

• Is storeroom tidy and kept free of obsolete equipment?

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?

  Yes

  No

  N/A

• Green Rules, posters in place

  Yes

  No

  N/A

• Electrical injuries, posters are in place

  Yes

  No

  N/A

• Temp Requirements for Deliveries - current signage on display

  Yes

  No

  N/A

• Is the rear store security fencing in good condition

  Yes

  No

  N/A

• "Sharps" waste safety container in place?

  Yes

  No

  N/A

• Is tobacco receipting in place and transported to secure area once accepted

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.

  Yes

  No

  N/A

PRICE INTEGRITY

• Weights and measures-All scales checked weekly and recorded

  Yes

  No

  N/A

• Weights and measures-10 tare weights of pre-packaged goods checked and recorded weekly

  Yes

  No

  N/A

• Check process in place for daily download of host maintenance

  Yes

  No

  N/A

• Evidence of running a daily negative GP report

  Yes

  No

  N/A

• Evidence of reporting wastage and markdowns

  Yes

  No

  N/A

• Evidence of decreasing the number of items with an Unknown supplier

  Yes

  No

  N/A

• Evidence of decreasing the number of items with Zero cost

  Yes

  No

  N/A

• Yes

  No

  N/A

• SuperValue

  yes

  no

• Check all off location displays and ensure that they are all ticketed.

  Yes

  No

  N/A

• Are the random 30 items with the correct price ticket? list any exceptions

  Yes

  No

  N/A

• Check price verification forms, check frequency of full-shop verification is min 8 weekly

  Yes

  No

  N/A

• Procedures in place to ensure "non host supported" products are maintained.

  Yes

  No

  N/A

• FreshChoice

  yes

  no

• Promotional Program FreshChoice-Promotional ends as per store map

  Yes

  No

  N/A

• Promotional Program FreshChoice-Promotional displays as per store map

  Yes

  No

  N/A

• Check all off location displays and ensure that they are all ticketed.

  Yes

  No

  N/A

• Are the random 30 items with the correct price ticket? list any exceptions

  Yes

  No

  N/A

• Check price verification forms, check frequency of full-shop verification is min 8 weekly

  Yes

  No

  N/A

• Procedures in place to ensure "non host supported" products are maintained.

  Yes

  No

  N/A

CASH OPERATIONS

• Evidence of recording till unders and overs

  Yes

  No

  N/A

• Evidence of Operator voids report being checked

  Yes

  No

  N/A

• Checking Floats Balance-Change Float<br>

  Yes

  No

  N/A

• Checking Floats Balance-Safe Float

  Yes

  No

  N/A

• Evidence of accurately managing interdepartmental transfers

  Yes

  No

  N/A

• Evidence of Community fund donations/ sponsorship

  Yes

  No

  N/A

• Check cash security procedures. Procedures for cash clearances from the checkouts

  Yes

  No

  N/A

• Are doors leading to Cash Office secure at all times

  Yes

  No

  N/A

• Procedures for handling Gift Cards in place. Balancing and Reconciliation

  Yes

  No

  N/A

• Is the Profit Track training report checked daily?

  Yes

  No

  N/A

• Evidence for accurate procedures for Christmas saver plans in place

  Yes

  No

  N/A

PAY ROLL

• Are functions and procedures using pay roll correctly in place?

  Yes

  No

  N/A

• Check wage reports for keying errors / unexplained payments.

  Yes

  No

  N/A

• Does the owner sign off final report / transmission?

  Yes

  No

  N/A

• Are all PAYE obligations met in accordance with IRD obligations

  Yes

  No

  N/A

• Are all Kiwisaver obligations met in accordance with IRD obligations

  Yes

  No

  N/A

• What is the name of your Payroll service provider

• Does the KPI reported total wages match the weekly payroll report-check 2 weeks

  Yes

  No

  N/A

• Do all staff members get a payslip-review a couple of weeks

  Yes

  No

  N/A

• Record a copy of a payslip

  Media

• Evidence of a weekly staffing roster

  Yes

  No

  N/A

• Evidence of where actual worked hours are kept and maintained

  Yes

  No

  N/A

• Evidence of Holiday hours owed being calculated and reported

  Yes

  No

  N/A

ACCOUNTS PAYABLE

• Evidence of matching packing slips against invoices

  Yes

  No

  N/A

• Evidence of matching invoices against WDL statement

  Yes

  No

  N/A

• Evidence of applying for credits when necessary

  Yes

  No

  N/A

• Evidence of maintaining a list of all direct non-charge through suppliers

  Yes

  No

  N/A

• Evidence of coding Franchise fees

  Yes

  No

  N/A

• Evidence of coding purchases to departments

  Yes

  No

  N/A

• Evidence of coding rebates correctly

  Yes

  No

  N/A

• Which bank do you use

• Which accounting system/ program do you use

LEGISLATIVE COMPLIANCE

• Is the Daily Site inspections register completed daily?

  Yes

  No

  N/A

• Ensure a current Building Warrant of Fitness is on display

  Yes

  No

  N/A

• Date

  Date

• Ensure MPI Registration certificate is displayed.

  Yes

  No

  N/A

• Record renewal date on the MPI registration certificate

  Date

• Review all first aiders to ensure that staff on the premises are covered.

  Yes

  No

  N/A

• Does store have a Liquor Department

  Yes

  No

  N/A

• Ensure a Liquor Licence is on display in the front entrance window facing out.

  Yes

  No

  N/A

• Review to ensure a Liqour licence holder covers all trading hours and that the licence is current

  Yes

  No

  N/A

• Record renewal date

  Date

• Are approved suppliers being used in-Butchery<br>

  Yes

  No

  N/A

• Are approved suppliers being used in-Service deli

  Yes

  No

  N/A

• Are approved suppliers being used in-Produce

  Yes

  No

  N/A

• Food Safety Policy and Responsibilities- Non Hosted suppliers book up to date and current

  Yes

  No

  N/A

• Are MSD sheets current for: EcoLab (updated every 5 years)<br>

  Yes

  No

  N/A

• Are MSD sheets current for:Pest Control ( Updated every 5 years)

  Yes

  No

  N/A

RETAIL ENVIRONMENT

• Condition of floors, clean with a good gloss?

  Yes

  No

  N/A

• Condition of ceiling lighting -are all lights working?

  Yes

  No

  N/A

• Check all motor vents on all freestanding Refrigeration units- are they free from build up of dust?

  Yes

  No

  N/A

• Is the condition of interior paint acceptable to WDL standards

  Yes

  No

  N/A

• Entrance way -is it clear from any obstructions?

  Yes

  No

  N/A

• Aisle and Category Indicators clean and in good condition?

  Yes

  No

  N/A

• Is the décor clean and in good condition?

  Yes

  No

  N/A

• Condition of floor coverings free from damage or breaks?

  Yes

  No

  N/A

BUTCHERY

• Is there a butchery in store?

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Mincer

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Tenderiser

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Bandsaw

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Wrapper

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Slicer

  Yes

  No

  N/A

• Machine safety procedure posters in place.-Mincer

  Yes

  No

  N/A

• Machine safety procedure posters in place.-Bandsaw

  Yes

  No

  N/A

• Machine safety procedure posters in place.-Tenderiser

  Yes

  No

  N/A

• Machine safety procedure posters in place-Slicer

  Yes

  No

  N/A

• Condition of mesh gloves.-Are they being used

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days completed.

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed?

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Condition of storage shelving.

  Yes

  No

  N/A

• Review all storage facilities for perishable products as per SSS policy.

  Yes

  No

  N/A

• Is stock displayed within load limits in cabinet?

  Yes

  No

  N/A

• Is the staff aware of the grading/ re-grading policy on Meat as per Policy manual

  Yes

  No

  N/A

• Weekly promotions: Butchery-All products in mailer on display

  Yes

  No

  N/A

• Weekly promotions: Seafood - All products in mailer available

  Yes

  No

  N/A

• Condition of cutting boards.Check underneath as well

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off

  Yes

  No

  N/A

• Retail Environment-Clean/ Tidy

  Yes

  No

  N/A

• Condition of drains, are they clean?

  Yes

  No

  N/A

• Stock take procedures-Correct procedures being followed

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood-Cleaning

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood Temperature

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood-Shelf Life

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood- Defrost book

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Defrost Log

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Product Chilling/ Freezer Log

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Raw meat vac packing shelf life book

  Yes

  No

  N/A

• Adherence to the WDL date coding policy.

  Yes

  No

  N/A

• Adherence to cutting and traying standards.

  Yes

  No

  N/A

• Are clear recyclable trays being used as per WDL Policy

  Yes

  No

  N/A

• Insectocutor/Ultra Violet in place

  Yes

  No

  N/A

• Back of motor unit-Is it free from build up of mould?

  Yes

  No

  N/A

• Roof around motor unit- Is it free from build up of mould?

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual<br>

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual

  Yes

  No

  N/A

• Staff-Staff comply with SSS policy<br>

  Yes

  No

  N/A

• Disposable hats available in department.

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.<br>

  Yes

  No

  N/A

• Are only approved suppliers used?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy?<br>

  Yes

  No

  N/A

• Is ticketing to a high standard and as per WDL policy?<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Are "Fresh" data strips in place and in good condition where possible

  Yes

  No

  N/A

• Are soap and sanitizer units full and clean underneath?<br>

  Yes

  No

  N/A

• Is there a copy of the “Food Complaint Protocols and Policies” flow chart in the department.<br>

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Is the retail/ rear freezer free from any fresh meat that has been frozen<br>

  Yes

  No

  N/A

• Using clean plastic bags and bin liners for rubbish<br>

  Yes

  No

  N/A

• Check Eco Lab procedures:-Only correct cleaning materials being used, note any exceptions.<br>

  Yes

  No

  N/A

• Check Eco Lab procedures:-All relevant staff fully trained in the use of products.<br>

  Yes

  No

  N/A

• Check Eco Lab procedures:-MSDS Safety posters in place.<br>

  Yes

  No

  N/A

• Are the retail department walls clean and in good repair<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed

  Yes

  No

  N/A

• Is the retail case and freezer clean and in good condition visually?

  Yes

  No

  N/A

• Samples of all tare weight trays are on display

  Yes

  No

  N/A

• Check at random 12 samples for retail cabinet for correct tare weights.

  Yes

  No

  N/A

• Is the scale certification current?

  Yes

  No

  N/A

• Scales due for re-certification on

  Date

• Wastage and mark down sheets are completed on a weekly basis

  Yes

  No

  N/A

• Check paperwork for inwards goods temperature checked etc.

  Yes

  No

  N/A

• Does the store have a buy-in meat department?

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Wrapper

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days completed.

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed?

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Condition of storage shelving.

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Store off ground as per SSS policy.

  Yes

  No

  N/A

• Is stock displayed within load limits in cabinet?

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off

  Yes

  No

  N/A

• Retail Environment-Clean/Tidy

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood Temperature

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Seafood- Defrost book

  Yes

  No

  N/A

• Review SSS Record Books (if applicable)-Raw meat vac packing shelf life book

  Yes

  No

  N/A

• Adherence to the WDL date coding policy.

  Yes

  No

  N/A

• Adherence to cutting and traying standards.

  Yes

  No

  N/A

• Insectocutor/Ultra Violet in place

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual<br>

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual

  Yes

  No

  N/A

• Staff-Staff comply with SSS policy<br>

  Yes

  No

  N/A

• Are only approved suppliers used, view the list?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy?<br>

  Yes

  No

  N/A

• Is ticketing to a high standard and as per WDL policy?<br>

  Yes

  No

  N/A

• Are "Fresh" data strips in place and in good condition where possible

  Yes

  No

  N/A

• Is the retail/ rear freezer free from any fresh meat that has been frozen<br>

  Yes

  No

  N/A

• Are the retail department walls clean and in good repair<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed

  Yes

  No

  N/A

• Is the retail case and freezer clean and in good condition visually?

  Yes

  No

  N/A

• Check at random 12 samples for retail cabinet for correct tare weights.

  Yes

  No

  N/A

• Wastage and mark down sheets are completed on a weekly basis

  Yes

  No

  N/A

• Check paperwork for inwards goods temperature checked etc.

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Evidence of butchery costings being updated in the back office

  Yes

  No

  N/A

PRODUCE

• Check use and condition of all equipment-Knives

  Yes

  No

  N/A

• Check use and condition of all equipment-Wrapper

  Yes

  No

  N/A

• Check use and condition of all equipment-Mesh Glove

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days completed.<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed<br> <br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-How is the product stored<br><br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Condition of storage shelving<br><br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Store off ground as per SSS policy.<br><br>

  Yes

  No

  N/A

• Weekly promotions: All products in mailer on display

  Yes

  No

  N/A

• Are the produce displays within the load limits on the cabinet<br>

  Yes

  No

  N/A

• Condition of cutting boards-Acceptable to WDL standards?<br>

  Yes

  No

  N/A

• Separate cutting board for fruit. (Different colour)<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Are the retail cases clean and in good condition visually?<br>

  Yes

  No

  N/A

• Samples of all tare weight trays are on display.<br>

  Yes

  No

  N/A

• Check at random 6 samples from the retail cabinet for correct tare.<br>

  Yes

  No

  N/A

• Is scale certification current?

  Yes

  No

  N/A

• Scales due for re-certification on

  Date

• Ensure rotation is in place-Date stamping of stock in cooler<br>

  Yes

  No

  N/A

• Ensure rotation is in place-Ensure if packed on dates are used that Best Before is also quoted (3 days)<br>

  Yes

  No

  N/A

• Ensure rotation is in place-Are all products within the date range for sale?<br>

  Yes

  No

  N/A

• Ensure rotation is in place-Product quality should be only tag1 and tag 2 , no tag3.<br>

  Yes

  No

  N/A

• Wastage and mark down sheets are completed on a weekly basis<br>

  Yes

  No

  N/A

• Paper work for inwards goods temperature checked etc<br>

  Yes

  No

  N/A

• Clean and tidy retail environment<br>

  Yes

  No

  N/A

• Are rubbish bins available for customer use<br>

  Yes

  No

  N/A

• Stocktake procedures-Correct procedures being followed<br>

  Yes

  No

  N/A

• Stocktake procedures-Recording of crate returns<br>

  Yes

  No

  N/A

• Is product displayed of correct quality as per "Would I buy it" test<br>

  Yes

  No

  N/A

• Produce ticketing-Condition of ticketing<br>

  Yes

  No

  N/A

• "Fresh" green strips are in place where possible and in good condition

  Yes

  No

  N/A

• Produce ticketing-All Printed Tickets are laminated or in pouches<br>

  Yes

  No

  N/A

• Back of motor units-Free from build up of mould?<br>

  Yes

  No

  N/A

• Roof around motor units- Free from build up of mould??<br>

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual <br>

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual<br>

  Yes

  No

  N/A

• Staff-Staff comply with SSS Policy<br>

  Yes

  No

  N/A

• Disposable hats available in department. (only for cutting RTE product)<br>

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.<br>

  Yes

  No

  N/A

• Are only approved suppliers used?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy?<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Is the "Free fruit for kids" poster and fresh fruits on display<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the department?<br>

  Yes

  No

  N/A

• Are Prep Area walls and ceilings cleaned and in good condition<br>

  Yes

  No

  N/A

• Are soap and sanitizer units full and clean underneath?<br>

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Are bunched flowers and plants-Fresh

  Yes

  No

  N/A

• Are bunched flowers and plants-Watered

  Yes

  No

  N/A

• Are bunched flowers and plants-Ticketed

  Yes

  No

  N/A

• Are bunched flowers and plants-No spill hazards exist on the floor

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Country of origin labels displayed<br>

  Yes

  No

  N/A

• Using clear plastic bags and bin liners for rubbish<br>

  Yes

  No

  N/A

• Check Eco Lab reports procedures:-Only correct cleaning materials being used, note any exceptions.<br>

  Yes

  No

  N/A

• Check Eco Lab reports procedures:-All relevant staff fully trained in the use of products.<br>

  Yes

  No

  N/A

• Check Eco Lab reports procedures:-MSDS Safety posters in place.<br> <br>

  Yes

  No

  N/A

• Is the new SSS CAF poster on display

  Yes

  No

  N/A

• Is the floor condition acceptable in terms of damages, breaks, erosion etc?<br>

  Yes

  No

  N/A

• Floor Cleanliness-Good Sheen relative to surface medium<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on<br>

  Yes

  No

  N/A

Bakery

• Does store have a full scratch bakery?

  Yes

  No

  N/A

• Check use and condition of safety equipment-Mixers

  Yes

  No

  N/A

• Check use and condition of safety equipment-Bread Slicer

  Yes

  No

  N/A

• Check use and condition of safety equipment-Dividers

  Yes

  No

  N/A

• Check use and condition of safety equipment-Ovens

  Yes

  No

  N/A

• Check use and condition of safety equipment-Prover

  Yes

  No

  N/A

• Check use and condition of safety equipment-Wrappers

  Yes

  No

  N/A

• Check use and condition of safety equipment-French stick moulder

  Yes

  No

  N/A

• Check use and condition of safety equipment-Doughnut maker

  Yes

  No

  N/A

• Check use and condition of safety equipment-Oven Mitts

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days completed<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the product stored off the ground?<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the Condition of storage shelving acceptable?<br>

  Yes

  No

  N/A

• All bagged ingredients stored off the floor

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure rotation is in place.<br>

  Yes

  No

  N/A

• Wastage and mark down sheets are completed on a weekly basis.<br>

  Yes

  No

  N/A

• Weekly promotions: -Bakery - All products in mailer on display

  Yes

  No

  N/A

• Stocktaking procedures-Correct procedures being used<br>

  Yes

  No

  N/A

• Evidence of Bakery costings being updated in the back office

  Yes

  No

  N/A

• Quality of product, size, finish, colour etc…acceptable to WDL standards?<br>

  Yes

  No

  N/A

• Bakery ticketing-Condition of ticketing<br>

  Yes

  No

  N/A

• Bakery ticketing-Condition of data stripping<br>

  Yes

  No

  N/A

• Insectocutor/Ultra Violet in place<br>

  Yes

  No

  N/A

• Back of motor units- Free from build up of mould?<br>

  Yes

  No

  N/A

• Roof around motor units-Free from build up of mould?<br>

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual <br>

  Yes

  No

  N/A

• Staff-Staff comply with SSS Policy<br>

  Yes

  No

  N/A

• Disposable hats available in department.<br>

  Yes

  No

  N/A

• Signs for the use of tongs in place.<br>

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.

  Yes

  No

  N/A

• Are only approved suppliers used?<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the department?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy.<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Are prep area walls and ceilings cleaned?<br>

  Yes

  No

  N/A

• Are soap and sanitizer units full and clean underneath?<br>

  Yes

  No

  N/A

• Do all buy in products have:-Nutritional panels<br>

  Yes

  No

  N/A

• Do all buy in products have:-Correct ingredients<br>

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Has the Bakery extractor fan vents been cleaned within the last six months to prevent a fire risk?<br>

  Yes

  No

  N/A

• Using clear plastic bags and bin liners for rubbish<br>

  Yes

  No

  N/A

• Check Eco Lab Procedures-Only correct cleaning materials being used, note any exceptions.<br>

  Yes

  No

  N/A

• Check Eco Lab Procedures-All relevant staff fully trained in the use of products.<br>

  Yes

  No

  N/A

• Check Eco Lab Procedures-MSDS Safety posters in place.<br>

  Yes

  No

  N/A

• Are the retail department walls clean and in good repair<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br>

  Yes

  No

  N/A

• Are the bakery trace labels being used?<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Does the store have buy-in CD/ Approved supplier(Wild Wheat etc) bakery

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days completed<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure rotation is in place.<br>

  Yes

  No

  N/A

• Wastage and mark down sheets are completed on a weekly basis.<br>

  Yes

  No

  N/A

• Quality of product, size, finish, colour etc…acceptable to WDL standards?<br>

  Yes

  No

  N/A

• Bakery ticketing-Condition of ticketing<br>

  Yes

  No

  N/A

• Bakery ticketing-Condition of data stripping<br>

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual <br>

  Yes

  No

  N/A

• Staff-Staff comply with SSS Policy<br>

  Yes

  No

  N/A

• Disposable hats available in department.<br>

  Yes

  No

  N/A

• Signs for the use of tongs in place.<br>

  Yes

  No

  N/A

• Are only approved suppliers used?<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the department?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy.<br>

  Yes

  No

  N/A

• Do all buy in products have:-Nutritional panels<br>

  Yes

  No

  N/A

• Do all buy in products have:-Correct ingredients<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br>

  Yes

  No

  N/A

SERVICE DELICATESSEN

• Does store have a full service deli/ Vacuum packed display service deli?

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Slicer

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Oven

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Deep Fryer

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Knives

  Yes

  No

  N/A

• Are machine safety procedure posters in place?-Slicer

  Yes

  No

  N/A

• Are machine safety procedure posters in place- Deep Fryer

  Yes

  No

  N/A

• Condition of mesh gloves- acceptable to WDL?<br>

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days are completed.<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed?<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the product stored as per the SSS policy<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Condition of storage shelving.<br>

  Yes

  No

  N/A

• Condition of cutting boards- Acceptable to WDL?<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure 24 hours stickers are being used on all Hot Food products

  Yes

  No

  N/A

• Ensure “cooked on” times are displayed on all Hot Food products (5 hour time limit)

  Yes

  No

  N/A

• Samples of tare weights (pottles) available?

  Yes

  No

  N/A

• Adequate divisions between raw and cooked products with separate tongs?

  Yes

  No

  N/A

• Are scales certified annually?

  Yes

  No

  N/A

• Indicate when the scales are due to be certified by scale company

  Date

• Evidence of Deli costings being updated in the back office

  Yes

  No

  N/A

• Ensure rotation is in place.

  Yes

  No

  N/A

• Wastage and mark down sheets are completed on a weekly basis.

  Yes

  No

  N/A

• Weekly promotions: Service Deli - All products in mailer available

  Yes

  No

  N/A

• Paper work for inwards goods temperature etc.<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the department?

  Yes

  No

  N/A

• Review Record Books-Slicing records- are the correctly filled in<br> <br>

  Yes

  No

  N/A

• Review Record Books-Salad recording- Are they recording correctly<br><br>

  Yes

  No

  N/A

• Review Record Books-Temperature logs for cooked products-Entered correctly?<br><br>

  Yes

  No

  N/A

• Review Record Books-Shelf Life record book- entered correctly?<br>

  Yes

  No

  N/A

• Evidence of record book for Sushi production being filled in correctly

  Yes

  No

  N/A

• Review Record Books:Defrost Book- recorded correctly?<br>

  Yes

  No

  N/A

• Review Record Books-Sandwich Production record book- Recorded correctly?<br><br>

  Yes

  No

  N/A

• Review Record Books-Chilled Hot Chicken record book- Recorded correctly?<br>

  Yes

  No

  N/A

• Review Record Books-Product Sampling record book- Recorded correctly?<br>

  Yes

  No

  N/A

• Stocktaking procedures-Correct procedures being used

  Yes

  No

  N/A

• Ingredient listings available for customers at request if not on label.

  Yes

  No

  N/A

• No out of spec. products are for sale (bought in products). All products within date codes.

  Yes

  No

  N/A

• Chicken Cooker-Daily cleaning up to spec

  Yes

  No

  N/A

• Chicken Cooker-Chemicals out of view of public

  Yes

  No

  N/A

• Chicken Cooker-Condition of oven mitts- is it acceptable?

  Yes

  No

  N/A

• Insectocutor/Ultra Violet in place.<br>

  Yes

  No

  N/A

• Is the chiller free from build up of mould?<br>

  Yes

  No

  N/A

• Back of motor unit- free from build up of mould?

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual

  Yes

  No

  N/A

• Staff-Staff comply with SSS Policy

  Yes

  No

  N/A

• Disposable hats available in department.<br>

  Yes

  No

  N/A

• Blue aprons and gloves used in department.<br>

  Yes

  No

  N/A

• Cleaning of slicer:Cleaning every four hours and recorded

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.

  Yes

  No

  N/A

• Are only approved suppliers used?<br>

  Yes

  No

  N/A

• Is ticketing to a high standard and as per WDL policy?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy.<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Are department walls and ceilings cleaned?<br>

  Yes

  No

  N/A

• Are soap and sanitizer units full and clean underneath?<br>

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Using clear plastic bags and bin liners for rubbish<br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-Only correct cleaning materials being used, note any exceptions.<br><br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-All relevant staff fully trained in the use of products.<br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-MSDS Safety posters in place.<br> <br>

  Yes

  No

  N/A

• Are the retail department walls clean and in good repair<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on<br> <br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br> <br>

  Yes

  No

  N/A

• Is the SSS Shelf Life Serve Over day dots register being used<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Are the Deli trace labels being used?<br>

  Yes

  No

  N/A

• Are antibacterial probe wipes being used to clean and sanitise probes<br>

  Yes

  No

  N/A

• Does the store only sell hot Chicken/ Hot pies?

  Yes

  No

  N/A

• Check use of and condition of safety equipment-Oven

  Yes

  No

  N/A

• Review the temperature logs for all cases and ensure all days are completed.<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is the door kept closed?<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-How is the product stored?<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Is raw product stored correctly to prevent contamination<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Condition of storage shelving.<br>

  Yes

  No

  N/A

• Review all storage facilities for perishable products-Date coding.<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure 24 hours stickers are being used on all Hot Food products

  Yes

  No

  N/A

• Ensure “cooked on” times are displayed on all Hot Food products (5 hour time limit)

  Yes

  No

  N/A

• Ensure rotation is in place.

  Yes

  No

  N/A

• Paper work for inwards goods temperature etc.<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the department?

  Yes

  No

  N/A

• Review Record Books-Temperature logs for cooked products-Entered correctly?<br><br>

  Yes

  No

  N/A

• Review Record Books-Chilled Hot Chicken record book- Recorded correctly?<br>

  Yes

  No

  N/A

• Chicken Cooker-Daily cleaning up to spec

  Yes

  No

  N/A

• Chicken Cooker-Chemicals out of view of public

  Yes

  No

  N/A

• Chicken Cooker-Condition of oven mitts- is it acceptable?

  Yes

  No

  N/A

• Insectocutor/Ultra Violet in place.<br>

  Yes

  No

  N/A

• Is the chiller free from build up of mould?<br>

  Yes

  No

  N/A

• Back of motor unit- free from build up of mould?

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual

  Yes

  No

  N/A

• Staff-Staff comply with SSS Policy

  Yes

  No

  N/A

• Disposable hats available in department.<br>

  Yes

  No

  N/A

• Blue aprons and gloves used in department.<br>

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.

  Yes

  No

  N/A

• Are only approved suppliers used?<br>

  Yes

  No

  N/A

• Is ticketing to a high standard and as per WDL policy?<br>

  Yes

  No

  N/A

• Is Department manager aware of WDL operations manual and policy.<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Are department walls and ceilings cleaned and in good condition<br>

  Yes

  No

  N/A

• Are soap and sanitizer units full and clean underneath?<br>

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Using clear plastic bags and bin liners for rubbish<br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-Only correct cleaning materials being used, note any exceptions.<br><br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-All relevant staff fully trained in the use of products.<br>

  Yes

  No

  N/A

• Check Eco Lab reports and filing system-MSDS Safety posters in place.<br> <br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on<br> <br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br> <br>

  Yes

  No

  N/A

• Are antibacterial probe wipes being used to clean and sanitise probes<br>

  Yes

  No

  N/A

DAIRY

• Review the temperature logs for all cases and ensure all days are completed.<br>

  Yes

  No

  N/A

• Review storage facilities for perishable products (Chillers)-Is the door kept closed?<br>

  Yes

  No

  N/A

• Review storage facilities for perishable products (Chillers)-Is the product stored off the floor as per SSS policy?<br>

  Yes

  No

  N/A

• Review storage facilities for perishable products (Chillers)-Is the condition of floor/ Ceiling and walls acceptable and clean?<br>

  Yes

  No

  N/A

• Chiller unit-Free from build up of mould ?<br>

  Yes

  No

  N/A

• Stock displayed within the load limits of the cabinet??<br>

  Yes

  No

  N/A

• Weekly promotions: -Dairy - All products in mailer available

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed

  Yes

  No

  N/A

• Ensure rotation is in place and date control as per SSS policy-No out of date products on display<br>

  Yes

  No

  N/A

• Ensure that all products are ticketed or electronically labelled.<br>

  Yes

  No

  N/A

• Are the New products and deletions actioned in the department

  Yes

  No

  N/A

• Back of Chiller unit- is it free from build up of mould?<br>

  Yes

  No

  N/A

• Credits kept in container and labeled.<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart in the relevant departments<br>

  Yes

  No

  N/A

• Has the department manager done the F&B Training course?<br>

  Yes

  No

  N/A

• Is department visually acceptable?<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br>

  Yes

  No

  N/A

• Protectors for lighting in place-Rear Chillers<br>

  Yes

  No

  N/A

FROZEN FOODS

• Review the temperature logs for all cases and ensure all days are covered.<br>

  Yes

  No

  N/A

• Review all storage facilities for frozen products-Is the product stored off the floor<br>

  Yes

  No

  N/A

• Condition of the freezer- is it free from any build up of ice?<br>

  Yes

  No

  N/A

• Stock displayed within load limits of the cabinets?<br>

  Yes

  No

  N/A

• Are the New products and deletions actioned in the department

  Yes

  No

  N/A

• Is department visually acceptable?

  Yes

  No

  N/A

• Weekly Promotional program -Frozen foods - All products in mailer available

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure rotation is in place and date control as per SSS policy.<br>

  Yes

  No

  N/A

• Is the new SSS CAF form on display

  Yes

  No

  N/A

• Ensure that all products are ticketed or electronically labelled..<br>

  Yes

  No

  N/A

• Credits kept in marked area.<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting on<br> <br>

  Yes

  No

  N/A

• Lighting -Encapsulators fitted - Rear Freezer<br>

  Yes

  No

  N/A

BULK FOODS

• Does the store have bulk bins?

  Yes

  No

  N/A

• Storage facilities in accordance with SSS Policy<br>

  Yes

  No

  N/A

• Cleaning programme-Completed Daily and signed off<br>

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed<br>

  Yes

  No

  N/A

• Ensure rotation is in place.<br>

  Yes

  No

  N/A

• Ensure that all products are ticketed<br>

  Yes

  No

  N/A

• Weekly promotions: -Bulk Foods - All products in mailer available

  Yes

  No

  N/A

• Ingredients Listing Book available or ingredients listed on each bin label<br>

  Yes

  No

  N/A

• Coffee Machine:Out of reach of children <br>

  Yes

  No

  N/A

• Coffee Machine:Is it free from build up of grounds in machine?<br>

  Yes

  No

  N/A

• Are disposable gloves being used?<br>

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart displayed?<br>

  Yes

  No

  N/A

• Are disposable hats available?<br>

  Yes

  No

  N/A

• Scoops-washed three times weekly<br>

  Yes

  No

  N/A

• Ensure craft knives are not being used and no potential for foreign body contamination.

  Yes

  No

  N/A

• Is packaging stored to protect from contamination?<br>

  Yes

  No

  N/A

• Isolation of stock to prevent cross contamination into retail product?<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-All lighting is on<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Lighting level is suitable<br>

  Yes

  No

  N/A

• Lighting (retail cabinets)-Encapsulators fitted<br>

  Yes

  No

  N/A

• Have external companies staff completed the relevant Training Cards and on file<br>

  Yes

  No

  N/A

Longlife

• Cleaning programme-Completed Daily and signed off

  Yes

  No

  N/A

• Cleaning programme-Weekly and Monthly sign-off and cross check completed

  Yes

  No

  N/A

• Are all retail units clean and in good condition visually

  Yes

  No

  N/A

• Are all retail units clean and in good condition visually:-Best buys / promo ends.

  Yes

  No

  N/A

• Are the grocery mark down bins free from any out of date products?Check 30 random items<br>

  Yes

  No

  N/A

• Is the retail shelving area free from any out of date products?<br>

  Yes

  No

  N/A

• Weekly promotions: All products in mailer on display

  Yes

  No

  N/A

• Review stock weight-Displays<br>

  Yes

  No

  N/A

• Review stock weight-Retail shelving.<br>

  Yes

  No

  N/A

• Review stock weight-Tops<br>

  Yes

  No

  N/A

• Review stock weight-Storeroom(s)<br>

  Yes

  No

  N/A

• Presentation of shelving faced up (min of 2 units deep)<br>

  Yes

  No

  N/A

• Ticketing-Are bread racks ticketed or electronically labelled and is this correct ticket?

  Yes

  No

  N/A

• Ticketing-Are bread racks ticketed with Price Promise as well?

  Yes

  No

  N/A

• Ticketing-Are tickets positioned to the left edge of product in Aisles?<br>

  Yes

  No

  N/A

• Ticketing-Are tickets positioned in the center of same product display on dense ends<br>

  Yes

  No

  N/A

• Ticketing-Are all merchandise displays ticketed within WDL policy?<br>

  Yes

  No

  N/A

• Evidence of updating costings of non hosted direct lines

  Yes

  No

  N/A

• Are Price Promise tickets in place throughout the store?

  Yes

  No

  N/A

• Are Price Promise surrounds being used on electronic ticketing?

  Yes

  No

  N/A

• Are Price Promise fins being used throughout the store with current inserts

  Yes

  No

  N/A

• Have the TOP 15 lines implemented in the Supervalue store

  Yes

  No

  N/A

• Have the TOP 25 lines implemented in the FreshChoice store

  Yes

  No

  N/A

• Are New Products and Deletions been actioned

  Yes

  No

  N/A

• Are Price Promise shelf strips being used throughout the store?

  Yes

  No

  N/A

• Are "SAVE" strips on all gondola ends dense ends

  Yes

  No

  N/A

• Are "SAVE" surrounds being used for electronic ticketing?

  Yes

  No

  N/A

• Is the data stripping of a high standard?<br>

  Yes

  No

  N/A

• Has the store implemented a system for checking date codes for stock in retail?

  Yes

  No

  N/A

• Is there a copy of the “Food complaint protocols and policies” flow chart displayed?<br>

  Yes

  No

  N/A

• Staff-all wearing clean name badges and correct as per uniform manual <br>

  Yes

  No

  N/A

• Staff-Uniforms neat and tidy and correct as per uniform manual <br>

  Yes

  No

  N/A

• Staff-Comply with SSS Policy<br>

  Yes

  No

  N/A

• Green Rules, posters in place<br>

  Yes

  No

  N/A

• Electrical injuries, posters are in place<br>

  Yes

  No

  N/A

• Standard of merchandising as per brand specifications

  Yes

  No

  N/A