Tesco 2014/15 UK Non Express Safe & Legal

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Petrol Filling Station

• Products checked in the sandwich/snack cabinet are within their date code

  Yes

  No

  N/A

• Are all fresh food cabinets clean?

  Yes

  No

  N/A

• Does every cabinet have the correct temperature indicator clearly and correctly displayed?

  Yes

  No

  NA

• Do All products have the correct SEL clearly displayed in front of the product?

  Yes

  No

  N/A

• Are stockrooms clean & tidy?

  Yes

  No

  N/A

• Are the kiosk and forecourt free from slip and trip hazards?

  Yes

  No

  N/A

• Are Ecolab "What and When to Clean Chart", Colour Coding Diagram", "PFS Products to Use Chart" and "Petrol Kiosk Products to Use Chart" all available in the Safe & Legal Record?

  Yes

  No

  N/A

• Is the forecourt free of litter and debris?

  Yes

  No

  N/A

• Do colleagues know the correct Fuel authorization procedure?

  Yes

  No

  N/A

• Is sand kept in buckets in case of a fuel spillage?

  Yes

  No

  N/A

• Have all interceptors been cleaned and certificate present dated within past 13 months?

  Yes

  No

  N/A

• Are the correct legal notices displayed?

  Yes

  No

  N/A

• Is Safe & Legal book being completed correctly and do the record for today match your findings during audit?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Can Colleagues show you the location of the Emergency Power Button?

  Yes

  No

  N/A

• Are the customer toilets and basins clean, with no marks or stains?

  Yes

  No

  N/A

• Are all colleague toilets & basins clean, with no marks or stains?

  Yes

  No

  N/A

• Is the floor of the customer toilets free from slip and trip hazards?

  Yes

  No

  N/A

• Is the floor of the colleague toilets free from slip and trip hazards?

  Yes

  No

  N/A

General

• Are the Counters Managers daily checks being completed correctly and do the records for today match your findings?

  2-3

  4-5

  6-7

  More than 8/ Missing

  0-1

• Do colleagues remove their apron when leaving the department, even if only for a few minutes to get stock?

  Yes

  No

  N/A

• When Colleagues move between raw & ready to eat food counters, do they change aprons and wash their hands?

  Yes

  No

  NA

• Is the Safe & Legal record book being completed correctly and do the records for today match your findings during the audit?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Working fly killers and no evidence of flying insects?

  Yes

  No

  NA

• Counters free from Pests and no sign of Pest Damage?

  Yes

  No

  NA

• Do all colleagues have the correct, clean uniform on, including hats, coats/jackets and aprons as appropriate?

  Select Yes Missing Uniform- Deli Missing Uniform- Hot Deli Missing Uniform- Meat Missing Uniform- Fish

  • Yes
  • Missing Uniform- Deli
  • Missing Uniform- Hot Deli
  • Missing Uniform- Meat
  • Missing Uniform- Fish

• Are all colleagues working on counters wearing company approved safety shoes?

  Select Yes Missing Uniform- Deli Missing Uniform- Hot Deli Missing Uniform- Meat Missing Uniform- Fish

  • Yes
  • Missing Uniform- Deli
  • Missing Uniform- Hot Deli
  • Missing Uniform- Meat
  • Missing Uniform- Fish

• Do all colleagues have neat, short or tied back hair and they are following the jewellery and nails policy?

  Yes

  Hair not neat/tidy

  Jewellery policy not followed

  Nail policy not followed

• Are all wash hand basins, clean, have the correct soap, hot water and a working hand dryer or disposable hand towels?

  Yes

  No

  NA

• Do colleagues wash their hand when returning to the counter?

  Yes

  No

  NA

• Are products kept in the cold chain before and after preperation?

  Yes

  No

  NA

• Utensils in clean condition?

  Yes

  No

  NA

• Chopping boards in a clean and undamaged condition?

  Yes

  No

  NA

• Do colleagues use non-touch techniques when handling ready to eat products?

  Yes

  No

  NA

• Are temp indicators that are showing recorded in the Safe and Legal record book following the correct procedure?

  Yes

  No

  NA

• Are the right colour coded knives and boards being used?

  Yes

  No

  NA

• Do all products have POS tickets and correct date codes marked on the back?

  Yes

  No

  NA

• If product is not suitable for sale has it been removed from sale?

  Yes

  No

  N/A

• Are all display cabinets not over filled and are all air flow grills free from obsttruction to ensure good airflow to aid temperature control?

  Yes

  No

  NA

• Are the correct cloths available to clean preperation surfaces and equipment?

  Yes

  No

  NA

• Is there a clearly designated area for waste food and is all waste food stored correctly in the area?

  Yes

  No

  N/A

• Do colleagues have and use the correct Ecolab chemicals and is the correct PPE used?

  Yes

  No

  NA

• Are sinks marked with dilution markings?

  Yes

  No

  N/A

• Is there a a cleaning document for the department and, for each chemical needed to clean, are there instructions?

  Yes

  No

  N/A

• Is any defective equipment within the departmet taken out of use, reported to the Maintenance Team and are defects recorded?

  Yes

  No

  NA

• Is the counters floor free from slip and trip hazards?

  Yes

  No

  N/A

• Is raw food kept apart from ready to eat at all times?

  Yes

  No

  NA

• Are all products stored sealed and covered?

  Yes

  No

  N/A

• Are all stored products within date code?

  Yes

  No

  NA

• Are products displayed with approved display aids only?

  Yes

  No

  N/A

Deli

• Is all food processing equipment in clean condition?

  Yes

  No

  N/A

• Are correct temp indicators used, are they positioned correctly and do colleagues know how to use them to record temperature?

  Yes

  No

  N/A

• Is an instruction manual available in store for all food processing equipment?

  Yes

  No

  N/A

• Are all colleagues trained on using food processing equipment?

  Yes

  No

  N/A

Hot Deli

• Is raw food kept apart from ready to eat food at ALL times during production and storage?

  Yes

  No

  NA

• Are correct temp indicators used, and are they positioned correctly and do colleagues know how to use them to record temperature?

  Yes

  No

  N/A

• Is there a working calibrated probe thermometer and the correct tools to sanitise it?

  Yes

  No

  NA

• Is all raw meat waste separated from other waste and transferred to a designated storage area?

  Yes

  No

  N/A

• Are Hot Deli end of cooking product temperatures checked using the correct method and recorded in the A4 Hot Deli Temp Record Book?

  Yes

  No

  NA

• Are Hot Deli Holding Times being complied with?

  Yes

  No

  NA

• Are Hot Deli holding temps checked using the correct procedure and recorded every hour?

  Yes

  No

  NA

• Are Hot Snacking end of cooking product temps checked using the correct method and recorded in the A4 Hot Snacking Temp Record Book?

  Yes

  No

  NA

• Are hot snacking holding temps being complied with?

  Yes

  No

  NA

• Are hot snacking temps checked every hour using the correct procedure and recorded every hour?

  Yes

  No

  NA

• Check 3 Hot Deli and 3 Hot snacking items- are they the correct temperature?

  Yes

  No

  N/A

• Only suitable oven gloves used?

  Yes

  No

  N/A

• Safe and Legal book being completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

Meat

• Are the correct temp indicators used?

  Yes

  No

  N/A

• All raw meat waste separated in a designated storage area?

  Yes

  No

  N/A

• All beef used on counter recorded on RP2K138 for traceability?

  Yes

  No

  N/A

Fish

• Is raw food kept apart from ready to eat at all times?

  Yes

  No

  NA

• Are correct temp indicators used?

  Yes

  No

  N/A

• Stored serving utensils and trays in a clean condition?

  Yes

  No

  NA

• Tuna Steaks no more than 2.5cm thick on one layer of finoplas?

  Yes

  No

  NA

• Whole mackerel no more than 1 fish high?

  Yes

  No

  NA

• All trays embedded in ice up to rim of tray?

  Yes

  No

  NA

• All frozen fish/ shellfish defrosted in fridge?

  Yes

  No

  N/A

• All healthmark labels kept for 60 days for live shellfish?

  Yes

  No

  N/A

• Are all chilled products kept in the cold chain before and after prep?

  Yes

  No

  N/A

• All fish waste separated from other waste in designated area?

  Yes

  No

  N/A

• Chilled water spray available for spraying fish every 20/30 mins?

  Yes

  No

  N/A

• All products displayed correctly (no more than 2 high, nothing jumping out of ice)?

  Yes

  No

  N/A

• Is the freezer clean and tidy with no ice build up on floor?

  Yes

  No

  NA

• Separate consumable area clean and tidy with no signs of pest activity?

  Yes

  No

  N/A

• All consumables and ingredients stored off the floor and all ingredients sealed?

  Yes

  No

  N/A

• Do all colleagues have the correct, clean uniform on, including hats, coats/jackets and aprons?

  Yes

  No

  N/A

• All colleagues wearing company approved safety shoes?

  Yes

  No

  N/A

• Do colleagues have neat, short or tied back hair and are they following the jewelery and nail policy?

  Yes

  No

  N/A

• Is disposable head wear available for visitors to the bakery?

  Yes

  No

  N/A

• Do colleagues remove their apron and hat when leaving the department, even if only for a few minutes or a short break?

  Yes

  No

  N/A

• Colleagues wash their hands after returning to the bakery?

  Yes

  No

  NA

• All wash hand basins working, correct soap and working hand dryer?

  Yes

  No

  N/A

• Utensil washer working?

  Yes

  No

  N/A

• Equipment sink has hot and cold running water and plug is present?

  Yes

  No

  N/A

• First Aid Kit available and have the required things?

  Yes

  No

  N/A

• Bakery mixers in good condition with no damage to the lid?

  Yes

  No

  NA

• Procedures in place to keep flour dust to a minimum during production? (Bags flattened against chest, place in 4 sided cage)

  Yes

  No

  N/A

• Only one cage of each type of flour stored in production area?

  Yes

  No

  N/A

• All ingredients labelled are in code?

  Yes

  No

  N/A

• Yeast and Cheese stored in a chiller?

  Yes

  No

  N/A

• All equipment in a good clean condition with no evidence of damage?

  Yes

  No

  NA

• Correct colour coded utensils and boards used?

  Yes

  No

  NA

• No more than 2 tubs of each Tiger paste stored in the bakery?

  Yes

  No

  N/A

• Tiger paste stored off floor and lid kept on when not in use?

  Yes

  No

  N/A

• Floor free from slip and trip hazards?

  Yes

  No

  N/A

• Prep and Production areas free from foreign body or chemical contamination?

  Yes

  No

  NA

• All production areas clean and tidy with only todays working debris evident?

  Yes

  No

  N/A

• Bakery production and storage areas free from pests and signs of pest damage?

  Yes

  No

  N/A

• Provers clean with no evidence of dirt on interior walls, standing water, or mould on the seals?

  Yes

  No

  N/A

• Baking equipment in use clean?

  Yes

  No

  NA

• Bakery machinery in use clean?

  Yes

  No

  NA

• Walls, floors and ceiling free of dirt, food, flour residues and grease marks?

  Yes

  No

  N/A

• Ovens in a clean condition?

  Yes

  No

  N/A

• Suitable oven gloves available for removing items?

  Yes

  No

  NA

• Baking tins stores upside down when not in use?

  Yes

  No

  N/A

• Are baked baguettes check weighed?

  Yes

  No

  N/A

• Are light covers in good repair?

  Yes

  No

  N/A

• Are there working fly killing units located within the bakery production area?

  Yes

  No

  NA

• All visible plugs and cables free from signs of damage?

  Yes

  No

  N/A

• All visible pipes free from leaks/damage?

  Yes

  No

  N/A

• All safety interlocks working effectively?

  Yes

  No

  NA

• All red emergency stop buttons working effectively?

  Yes

  No

  NA

• Where present, is defective equipment taken out of use and reported?

  Yes

  No

  N/A

• Correct Ecolab Chemicals used?

  Yes

  No

  NA

• Working anti-static vacuum with all attachments and replacement filter bags?

  Yes

  No

  N/A

• All equipment on shadow board and board is unobstructed?

  Yes

  No

  N/A

• Cleaning document for the department?

  Yes

  No

  N/A

• Manufacturers instructions available for equipment?

  Yes

  No

  N/A

• Declutter guide document available?

  Yes

  No

  N/A

• Disposable cloths available?

  Yes

  No

  N/A

• All products have an SEL and it matches the product pack?

  Yes

  No

  N/A

• Correct notices on display on fixture?

  Yes

  No

  N/A

• Is there a nut allergy warning SEL displayed?

  Yes

  No

  NA

• Poor quality and damaged products marked "not for sale"?

  Yes

  No

  N/A

• Clean tongs available at pick and mix section?

  Yes

  No

  N/A

• Correct temp indicators used?

  Yes

  No

  N/A

• Safe and Legal being completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Bakers received correct training?

  Yes

  No

  N/A

• All products in date?

  Yes

  No

  NA

• Are all basins clean, correct soap, and hand dryer working?

  Yes

  No

  N/A

• All colleagues correct uniform?

  Yes

  No

  N/A

• Kitchen floor free from dust and food deposits?

  Yes

  No

  N/A

• Kitchen clean and tidy?

  Yes

  No

  N/A

• Working probe and wipes available?

  Yes

  No

  NA

• Cooking temps checked using correct method (75 degrees & above)?

  Yes

  No

  NA

• Holding temps checked and recorded every hour?

  Yes

  No

  NA

• Check temp 3 hot items- are they correct temp?

  Yes

  No

  N/A

• Inside of coffee machine clean and free from damage?

  Yes

  No

  N/A

• Safe and Legal completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Defective equipment taken out of use and recorded?

  Yes

  No

  N/A

• Cleaning document available?

  Yes

  No

  N/A

• Correct temp indicators used?

  Yes

  No

  N/A

• Prep surfaces free from risks of contamination?

  Yes

  No

  NA

• Rules being followed to prevent cross contamination? (Colour coded equipment, correct detergent and sanitiser etc.)

  Yes

  No

  NA

• All defrosting correctly controlled?

  Yes

  No

  N/A

• Out of date, damaged or spoiled products labelled and seperated?

  Yes

  No

  N/A

• All products in date?

  Yes

  No

  NA

• All colleagues follow hair, nail and jewellery policy?

  Yes

  No

  N/A

• All colleagues wearing company approved safety shoes?

  Yes

  No

  N/A

• Floor behind servery clean?

  Yes

  No

  N/A

• Floor and under side of chairs and seats and the table surfaces free from food residue?

  Yes

  No

  N/A

• Suitable oven gloves?

  Yes

  No

  N/A

• Restaurant floor free from slip and trip hazards?

  Yes

  No

  N/A

• Are colleagues emptying deep fat fryer over 18 or closely supervised otherwise?

  Yes

  No

  N/A

• Understanding on correct process for emptying fryer? (Cooled to 40 degrees, wear gloves, drained into steel bucket then into container for freezing)

  Yes

  No

  N/A

• Correct chemicals and PPE used?

  Yes

  No

  NA

• Car Park and landscaping free from litter and debris?

  Yes

  No

  N/A

• Litter Bins clean and empty?

  Yes

  No

  N/A

• Trolley collectors provided wearing high-vis and wearing safety shoes?

  Yes

  No

  N/A

• Walkways inside store entrance free from dirt and debris?

  Yes

  No

  N/A

• Tobacco products age restricted notice on display?

  Yes

  No

  N/A

• A4 Disposing Electrical Equipment on display?

  Yes

  No

  N/A

• Does every cabinet have the correct temp indicator displayed?

  Yes

  No

  N/A

• Products checked in sandwich cabinet are within their date code?

  Yes

  No

  NA

• Is the underneath of the fixtures clean?

  Yes

  No

  N/A

• Checkout crumb trays clean and chrome packing area free from dirt?

  Yes

  No

  N/A

• Trolley collector moving only maximum of 8 trolleys and are they using a strap?

  Yes

  No

  N/A

• Slip mats in place in front of grapes, mushrooms and broccoli and are in good condition?

  Yes

  No

  N/A

• Full size trays merchandised Landscape only when on top shelf?

  Yes

  No

  N/A

• Products have price displayed and reduced sticker not covering date?

  Yes

  No

  N/A

• Floor clean under dollies in refrigerated cabinets?

  Yes

  No

  N/A

• Pre bagged salad products in date?

  Yes

  No

  NA

• All coleslaw and dips in date?

  Yes

  No

  NA

• Country of origin displayed for all loose products?

  Yes

  No

  N/A

• Every cabinet has correct temp indicator on display?

  Yes

  No

  N/A

• WIBI followed? (No damaged or spoiled products on sale?)

  Yes

  No

  N/A

• Shopfloor clean and tidy- no slip or trip hazards and no spillages?

  Yes

  No

  N/A

• Roll cages moved correctly?

  Yes

  No

  NA

• Cleaning documents available?

  Yes

  No

  N/A

• Safe and Legal book completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Walk in chillers tidy with no excessive build-up?

  Yes

  No

  NA

• Back-up has designated area for waste?

  Yes

  No

  N/A

• Doors to backup kept closed when not in use, and are in good repair?

  Yes

  No

  N/A

• Does every cabinet have the correct temp indicator?

  Yes

  No

  N/A

• Cabinets not over filled and all air flow grills free from obstruction to ensure good airflow?

  Yes

  No

  N/A

• WIBI procedure followed?

  Yes

  No

  N/A

• Products in cabinets have price displayed, correct POS and reduced sticker not covering date?

  Yes

  No

  N/A

• Roll cages pulled not pushed?

  Yes

  No

  NA

• Smoothie and chilled fruit juice within date?

  Yes

  No

  NA

• Continental and soft cheese products within date?

  Yes

  No

  NA

• Chilled ready meals within date?

  Yes

  No

  NA

• Fresh cream cakes within date?

  Yes

  No

  NA

• Raw poultry products within date?

  Yes

  No

  NA

• All products in reduction cabinets within date?

  Yes

  No

  NA

• Shopfloor free from slips and trip hazards?

  Yes

  No

  N/A

• Safe and Legal Record being completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Walk in chill tidy with no ice build up?

  Yes

  No

  NA

• Walk in chill has designated area for waste?

  Yes

  No

  N/A

• Door to walk in chill are in good repair and kept closed?

  Yes

  No

  N/A

• Raw meat/fish/poultry displayed below ready to eat food in reduction cabinets?

  Yes

  No

  N/A

• Are all cabinets not over filled and are all air flow grills free from obstruction?

  Yes

  No

  N/A

• Does every cabinet have the correct temp indicator in the correct location?

  Yes

  No

  N/A

• Roll Cages pulled not pushed?

  Yes

  No

  NA

• Are all baby-milk formula products within date code?

  Yes

  No

  NA

• Shopfloor clean and tidy with no slip or trip hazards? Wet floor signs being used where appropriate?

  Yes

  No

  N/A

• Grocery Rotation Wall planner up to date and signed by the store manager?

  Yes

  No

  N/A

• Internal surfaces of the cabinets clean?

  Yes

  No

  N/A

• Safe and Legal record being completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Walk in freezer clean and tidy with no excessive ice build up?

  Yes

  No

  NA

• Walk in freezer has clearly designated area for waste and all waste stored in correct area?

  Yes

  No

  N/A

• Doors to walk in freezer kept closed at all times and are in good repair?

  Yes

  No

  N/A

• Shopfloor area clean and tidy with no slip or trip hazards and wet floor signs used where appropriate?

  Yes

  No

  N/A

• Roll cages pulled and not pushed?

  Yes

  No

  NA

• Warehouse clean and tidy allowing for safe movement of roll cages, dollies and pallets?

  Yes

  No

  N/A

• Floor surfaces in good condition with no excessive risk of slips and trips caused by holes, cracked or damaged concrete?

  Yes

  No

  N/A

• All stock stored on cages, dollies or pallets and not on floor?

  Yes

  No

  N/A

• All warehouse stock stored safely with no evidence of goods being unstable, stacked too high, or leaning over the edge of shelving?

  Yes

  No

  NA

• Clearly designated area 'Not For Sale'? Free from spillages?

  Yes

  No

  N/A

• Roll cages pulled and not pushed?

  Yes

  No

  NA

• All unguarded flat areas free from stored items?

  Yes

  No

  N/A

• Warehouse racking bolted to the floor, black inserts in place, and in good repair?

  Yes

  No

  N/A

• Are all airport ladders and stepladders in good condition and used safely (brakes are on)?

  Yes

  No

  N/A

• Is bagged bakery waste which is awaiting return to the RSU being kept inside the store?

  Yes

  No

  N/A

• Raw meat waste only stored in blue bags with store ID labels in designated area of freezer?

  Yes

  No

  N/A

• All external doors free from gaps underneath?

  Yes

  No

  N/A

• Access to the lift plant room kept locked?

  Yes

  No

  N/A

• Colour coding guide is present in cleaners cupboard and all equipment is colour coded and not touching each other?

  Yes

  No

  N/A

• Cleaners room floor, including drain, is in good repair with no slip or trip hazards?

  Yes

  No

  N/A

• Cleaning room racking is in good repair? Cables and plugs free from signs of damage?

  Yes

  No

  N/A

• Cleaners room equipment stored clean and tidy?

  Yes

  No

  N/A

• All observed practices are safe, no one climbing racking, shelving, roll cages or dollies?

  Yes

  No

  N/A

• Safe and Legal being completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Thermal clothing available for colleagues working in freezer?

  Yes

  No

  N/A

• Delivery risk assessment on display?

  Yes

  No

  NA

• Risk assessment reflect the site layout?

  Yes

  No

  NA

• When observing delivery, do store colleagues follow process on risk assessment?

  Yes

  No

  NA

• Back Yard is free from pedestrians when delivery vehicles are maneuvering in the yard?

  Yes

  No

  NA

• Hi vis jacket or vest and safety shoes being worn when unloading a vehicle?

  Yes

  No

  N/A

• Are gloves available and worn when required?

  Yes

  No

  N/A

• Are yellow repair labels available?

  Yes

  No

  N/A

• Are external door leading to the back yard kept closed when not in use?

  Yes

  No

  N/A

• Are all external areas clean and tidy with no excessive refuse or food debris: loading bay area; underneath dock leveller; underneath scissor lift; delivery area; compactor area; waste return area; and back yard?

  Yes

  No

  N/A

• Waste returns area is clean with no residues and odour free?

  Yes

  No

  N/A

• All redundant equipment stored tidily so as to minimise risk of providing harbourage for pests?

  Yes

  No

  N/A

• All unsused/old equipment stored tidily and safely?

  Yes

  No

  N/A

• Delivery Temp Record Book being completed correctly?

  Yes

  No

  NA

• Has transfer of waste been recorded in RP2K186?

  Yes

  No

  N/A

• Working probe and wipes available?

  Yes

  No

  NA

• Gate to the yard kept shut when no vehicles are entering or leaving?

  Yes

  No

  N/A

• If gate is faulty, has it been reported and recorded?

  Yes

  No

  N/A

• Are hi-vis jackets worn by all persons in yard at all times?

  Yes

  No

  NA

• Are directly behind delivery vehicles free from pedestrians?

  Yes

  No

  N/A

• Scissor lift in good clean condition, with the SWL displayed and the electrical control box securely locked and undamaged?

  Yes

  No

  N/A

• Does hinged barrier stop operation of scissor lift if raised whilst lift is in motion?

  Yes

  No

  N/A

• Are Bakery products for Recycling stored in Pink Bags, labelled with the Store Number?

  Yes

  No

  N/A

• All colleagues assisting delivery completed KYS For Backdoor and Warehouse?

  Yes

  No

  N/A

• Egg and Potato shippers awaiting uplift are folded down and in clean condition?

  Yes

  No

  N/A

• All recycling cages returned on first available RSU return?

  Yes

  No

  N/A

• Recycling zone clear of excessive waste and liners being used?

  Yes

  No

  N/A

• General Waste cages being stored inside?

  Yes

  No

  N/A

• Van defect books being completed correctly?

  Yes

  No

  N/A

• Where new defect is recorded, are vans with potentially dangerous defects taken out of use until checked/repaired? Is there a defect sheet completed and is there confirmation that the repair has been completed?

  Yes

  No

  N/A

• Frozen and chilled products stored in fridge or freezer?

  Yes

  No

  N/A

• Doors to backup fridge and freezer in good condition?

  Yes

  No

  N/A

• Correctly positioned indicators in fridge and freezer?

  Yes

  No

  N/A

• Frozen and chilled compartments in vans are pre-chilled?

  Yes

  No

  N/A

• Compartment in vans clean and free from spillages and debris?

  Yes

  No

  N/A

• Reach pole and sack trolley in all inspected vans?

  Yes

  No

  N/A

• Dotcom marshalling area tidy with picking trolleys , dollies and trays stored in designated areas?

  Yes

  No

  N/A

• All personnel working in loading area wearing hi-vis jackets?

  Yes

  No

  N/A

• Grocery trays stored inside until ready for loading?

  Yes

  No

  N/A

• Trays stored no more than 6 high on dollies and moved only one at a time?

  Yes

  No

  N/A

• All CDA's have safety shoes, wet weather clothing and hi-vis jackets?

  Yes

  No

  N/A

• All electrical charging units and cables in good repair and stored tidily?

  Yes

  No

  N/A

• Van Record Book- Are start and end mileage entries recorded on the CDA sign off page?

  Yes

  No

  N/A

• Van Record Book- Has the Dot Com manager reviewed and initialised the CDA sheet daily?

  Yes

  No

  N/A

• Van Record Book- Are the Weekly Checks being completed?

  Yes

  No

  N/A

• Safe and Legal being completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Have CDA's completed required training?

  Yes

  No

  N/A

• Walk in freezer and fridge is clean and tidy with no excessive ice build up?

  Yes

  No

  NA

• First Aider on duty?

  Yes

  No

  N/A

• All visitors sign Store Visitors Book?

  Yes

  No

  N/A

• Contractors Permit to Work being completed fully?

  Yes

  No

  N/A

• All Health and Safety Posters being displayed? (Health and Safety Law, RP18, Insurance Certificate, Display Screen Equipment)

  Yes

  No

  N/A

• Duty Manager aware of new injury procedure?

  Yes

  No

  N/A

• Do all Duty Managers have a username for incident reporting?

  Yes

  No

  N/A

• Ask one Duty Manager at random to demonstrate how to log on to incident reporting and search for accidents from previous week- can they complete task?

  Yes

  No

  N/A

• All next steps for incident reporting sent via Workplan have been completed?

  0 more than 9 days Old

  1-3 more than 9 days

  3+ more than 9 days

• All accidents reported to the Injury Helpline and out of hours accidents recorded in the Out Of Hours injury report are called through at earlier opportunity?

  Yes

  No

  N/A

• All Investigation Checklists sent to store are files in event of claim?

  Yes

  No

  N/A

• Spot Check 3 Managers TRC- Have they completed Managing Injury and Dangerous Occurrence Reporting?

  Yes

  No

  N/A

• Hot Permit available and being used?

  Yes

  No

  N/A

• Guidelines being followed for capping shelves? (No open cases, individual cases no more than 10kg, total weight each shelf 50kg, none of the following allowed: 24 can cases, cases of spirits, cases of 500ml bottles of water, large bags of dog food, large cases of oil, cases of long life cartons)

  Yes

  No

  N/A

• Can any door marked as fire exit leading to external exit be opened in emergency without key fob or code?

  Yes

  No

  NA

• All secure rooms with digital keypad or key fob fitted with emergency door release inside of room?

  Yes

  No

  N/A

• All fire extinguishers on a hook or stand and easy to reach?

  Yes

  No

  N/A

• Stock in warehouse more than 50cm from sprinkler head or fire detector?

  Yes

  No

  N/A

• All plant rooms free from damage and storage of any items?

  Yes

  No

  N/A

• Clear walkways through warehouse to final fire exit doors?

  Yes

  No

  NA

• All staircases, stairwells and fixed ladders clear?

  Yes

  No

  NA

• Fire Doors no tied or wedged open?

  Yes

  No

  NA

• Doors leading in corridors or leading from shopfloor clear in front and behind and can be fully opened?

  Yes

  No

  NA

• All fire doors operate in accordance with installation?

  Yes

  No

  NA

• Fire exits have no obstructions in front or behind them and can be fully opened?

  Yes

  No

  NA

• All fire exits have a 'How to Open' them sign non them?

  Yes

  No

  N/A

• All external walkways and stairways to assembly point unobstructed?

  Yes

  No

  NA

• Flammable item outside of building stored as far away from building walls as possible?

  Yes

  No

  N/A

• External areas secure from unauthorised access?

  Yes

  No

  N/A

• RP219 Logbook being completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Does the store have a fire risk assessment available?

  Yes

  No

  N/A

• All next steps completed in Fire Risk Assessment?

  Yes

  No

  N/A

• All colleagues received correct fire refresher training?

  Yes

  No

  N/A

• Enough Fire Wardens on duty and list is available?

  Yes

  No

  N/A

• All Fire Wardens have received correct training?

  Yes

  No

  N/A

• Is there a designated Fire Warden on duty who will assist catering departments?

  Yes

  No

  N/A

• Have all fire wardens received training on how to evacuate people in wheelchairs?

  Yes

  No

  N/A

• Is there a fire evacuation plan for the store?

  Yes

  No

  N/A

• Does the store comply with all Critical, Operation Fire Safety Measures?

  Yes

  No

  NA

• Is the premises license on display at the front of the store?

  Yes

  No

  N/A

• Can the store locate the remainder of the premises license?

  Yes

  No

  N/A

• Is the Store Manager the license holder?

  Yes

  No

  N/A

• Do Colleagues understand the Think 25 Policy?

  Yes

  No

  N/A

• Check 2 new starters, have they received KYS for everyone and KYS for department within 12 weeks of start date?

  Yes

  No

  N/A

• Check 3 Managers TRC's- Have they completed Training Skills Workshop and Department Training for the department they are in?

  Yes

  No

  N/A

• Are reviews taking place- next steps being completed?

  Yes

  No

  N/A

• Age restricted sales training up to date?

  Yes

  No

  N/A

• Check records for 2 new starters (open food handlers), have they completed KYS Food Silver within 2 weeks?

  Yes

  No

  N/A

• All colleagues completed Food Safety?

  Yes

  No

  N/A

• Check 2 managers for completion of Level 4/ Gold Food Safety in past 3 years

  Yes

  No

  N/A

• Managing a Safe Place to Work and Shop workbook is complete and TRC's are signed?

  Yes

  No

  N/A

• Spot Check 10 colleagues for KYS for Everyone and Department- all complete?

  Yes

  No

  N/A

• All colleagues received Health and Safety Training?

  Yes

  No

  N/A

• Check 3 Managers TRC's, have they completed Managing Safe and Legal Records Workbook?

  Yes

  No

  N/A

• What is the Current Food Hygiene Rating for this Store?

  Pass

  Improvement Required

  No Rating Since 28/02/14

• Contract Cleaning Audits completed and available to view?

  Yes

  No

  N/A

• Daily Housekeeper Records signed off by Housekeeper each hour and daily by Duty Manager?

  Yes

  No

  N/A

• Is the Store Free from internal Persistent Rodent Activity?

  Yes

  No

  NA

• Ask Duty Manager to log on to PestNetOnline and show you that recommendations are being actioned by the store?

  Yes

  No

  NA

• Store Manager Quarterly Safe and Legal Record being completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Store Director signed off previous Quarterly Safe and Legal Book?

  Yes

  No

  NA

• Duty Book being completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Compliance Quarterly Book being completed correctly?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing