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Toilets

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

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

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

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

Counters

General

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

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

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

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

  • Working fly killers and no evidence of flying insects?

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

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

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

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

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

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

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

  • Utensils in clean condition?

  • Chopping boards in a clean and undamaged condition?

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

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

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

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

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

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

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

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

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

  • Are sinks marked with dilution markings?

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

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

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

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

  • Are all products stored sealed and covered?

  • Are all stored products within date code?

  • Are products displayed with approved display aids only?

Deli

  • Is all food processing equipment in clean condition?

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

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

  • Are all colleagues trained on using food processing equipment?

Hot Deli

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

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

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

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

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

  • Are Hot Deli Holding Times being complied with?

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

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

  • Are hot snacking holding temps being complied with?

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

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

  • Only suitable oven gloves used?

  • Safe and Legal book being completed correctly?

Meat

  • Are the correct temp indicators used?

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

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

Fish

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

  • Are correct temp indicators used?

  • Stored serving utensils and trays in a clean condition?

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

  • Whole mackerel no more than 1 fish high?

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

  • All frozen fish/ shellfish defrosted in fridge?

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

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

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

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

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

Bakery and Bake Off

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

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

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

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

  • All colleagues wearing company approved safety shoes?

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

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

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

  • Colleagues wash their hands after returning to the bakery?

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

  • Utensil washer working?

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

  • First Aid Kit available and have the required things?

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

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

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

  • All ingredients labelled are in code?

  • Yeast and Cheese stored in a chiller?

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

  • Correct colour coded utensils and boards used?

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

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

  • Floor free from slip and trip hazards?

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

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

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

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

  • Baking equipment in use clean?

  • Bakery machinery in use clean?

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

  • Ovens in a clean condition?

  • Suitable oven gloves available for removing items?

  • Baking tins stores upside down when not in use?

  • Are baked baguettes check weighed?

  • Are light covers in good repair?

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

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

  • All visible pipes free from leaks/damage?

  • All safety interlocks working effectively?

  • All red emergency stop buttons working effectively?

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

  • Correct Ecolab Chemicals used?

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

  • All equipment on shadow board and board is unobstructed?

  • Cleaning document for the department?

  • Manufacturers instructions available for equipment?

  • Declutter guide document available?

  • Disposable cloths available?

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

  • Correct notices on display on fixture?

  • Is there a nut allergy warning SEL displayed?

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

  • Clean tongs available at pick and mix section?

  • Correct temp indicators used?

  • Safe and Legal being completed correctly?

  • Bakers received correct training?

  • All products in date?

Tesco Colleague Restaurant

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

  • All colleagues correct uniform?

  • Kitchen floor free from dust and food deposits?

  • Kitchen clean and tidy?

  • Working probe and wipes available?

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

  • Holding temps checked and recorded every hour?

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

  • Inside of coffee machine clean and free from damage?

  • Safe and Legal completed correctly?

  • Defective equipment taken out of use and recorded?

  • Cleaning document available?

  • Correct temp indicators used?

  • Prep surfaces free from risks of contamination?

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

  • All defrosting correctly controlled?

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

  • All products in date?

  • All colleagues follow hair, nail and jewellery policy?

  • All colleagues wearing company approved safety shoes?

  • Floor behind servery clean?

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

  • Suitable oven gloves?

  • Restaurant floor free from slip and trip hazards?

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

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

  • Correct chemicals and PPE used?

Car Park, Store Entrance and Checkouts

  • Car Park and landscaping free from litter and debris?

  • Litter Bins clean and empty?

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

  • Walkways inside store entrance free from dirt and debris?

  • Tobacco products age restricted notice on display?

  • A4 Disposing Electrical Equipment on display?

  • Does every cabinet have the correct temp indicator displayed?

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

  • Is the underneath of the fixtures clean?

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

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

Produce

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

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

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

  • Floor clean under dollies in refrigerated cabinets?

  • Pre bagged salad products in date?

  • All coleslaw and dips in date?

  • Country of origin displayed for all loose products?

  • Every cabinet has correct temp indicator on display?

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

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

  • Roll cages moved correctly?

  • Cleaning documents available?

  • Safe and Legal book completed correctly?

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

  • Back-up have designated area for waste?

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

Provisions/Meat and Dairy

  • Does every cabinet have the correct temp indicator?

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

  • WIBI procedure followed?

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

  • Roll cages pulled not pushed?

  • Smoothie and chilled fruit juice within date?

  • Continental and soft cheese products within date?

  • Chilled ready meals within date?

  • Fresh cream cakes within date?

  • Raw poultry products within date?

  • All products in reduction cabinets within date?

  • Shopfloor free from slips and trip hazards?

  • Safe and Legal Record being completed correctly?

  • Walk in chill tidy with no ice build up?

  • Walk in chill has designated area for waste?

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

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

Grocery and Frozen

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

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

  • Roll Cages pulled not pushed?

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

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

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

  • Internal surfaces of the cabinets clean?

  • Safe and Legal record being completed correctly?

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

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

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

General Merchandise (Non Food)

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

  • Roll cages pulled and not pushed?

Warehouse

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

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

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

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

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

  • Roll cages pulled and not pushed?

  • All unguarded flat areas free from stored items?

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

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

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

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

  • All external doors free from gaps underneath?

  • Access to the lift plant room kept locked?

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

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

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

  • Cleaners room equipment stored clean and tidy?

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

  • Safe and Legal being completed correctly?

  • Thermal clothing available for colleagues working in freezer?

External Area and Back Yard

  • Delivery risk assessment on display?

  • Risk assessment reflect the site layout?

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

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

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

  • Are gloves available and worn when required?

  • Are yellow repair labels available?

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

  • 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?

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

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

  • All unsused/old equipment stored tidily and safely?

  • Delivery Temp Record Book being completed correctly?

  • Has transfer of waste been recorded in RP2K186?

  • Working probe and wipes available?

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

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

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

  • Are directly behind delivery vehicles free from pedestrians?

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

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

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

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

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

  • All recycling cages returned on first available RSU return?

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

  • General Waste cages being stored inside?

Dot Com

  • Van defect books being completed correctly?

  • 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?

  • Frozen and chilled products stored in fridge or freezer?

  • Doors to backup fridge and freezer in good condition?

  • Correctly positioned indicators in fridge and freezer?

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

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

  • Reach pole and sack trolley in all inspected vans?

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

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

  • Grocery trays stored inside until ready for loading?

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

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

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

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

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

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

  • Safe and Legal being completed correctly?

  • Have CDA's completed required training?

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

Health and Safety Management

  • First Aider on duty?

  • All visitors sign Store Visitors Book?

  • Contractors Permit to Work being completed fully?

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

  • Duty Manager aware of new injury procedure?

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

  • 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?

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

  • 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?

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

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

  • Hot Permit available and being used?

  • 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)

Fire Safety

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

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

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

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

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

  • Clear walkways through warehouse to final fire exit doors?

  • All staircases, stairwells and fixed ladders clear?

  • Fire Doors no tied or wedged open?

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

  • All fire doors operate in accordance with installation?

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

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

  • All external walkways and stairways to assembly point unobstructed?

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

  • External areas secure from unauthorised access?

  • RP219 Logbook being completed correctly?

  • Does the store have a fire risk assessment available?

  • All next steps completed in Fire Risk Assessment?

  • All colleagues received correct fire refresher training?

  • Enough Fire Wardens on duty and list is available?

  • All Fire Wardens have received correct training?

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

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

  • Is there a fire evacuation plan for the store?

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

Licensing

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

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

  • Is the Store Manager the license holder?

  • Do Colleagues understand the Think 25 Policy?

Training

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

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

  • Are reviews taking place- next steps being completed?

  • Age restricted sales training up to date?

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

  • All colleagues completed Food Safety?

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

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

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

  • All colleagues received Health and Safety Training?

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

Other

  • New food rating?

  • Tap to enter information
  • What is the Current Food Hygiene Rating for this Store?

  • Contract Cleaning Audits completed and available to view?

  • Policy:

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

  • Is the Store Free from internal Persistent Rodent Activity?

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

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

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

  • Duty Book being completed correctly?

  • Compliance Quarterly Book being completed correctly?

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.