Tesco 2015/16 Non Express Safe & Legal

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• 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

• Is the whole area clean and tidy?

  Yes

  No

  N/A

• Are walls, floors, ceilings and canopies free of dirt, food residue and grease marks?

  Yes

  No

  N/A

• 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

• Can all colleagues explain the policy around moving between raw and ready to eat open food areas?

  Yes

  No

  N/A

• 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

• Are clean as you go practices observed?

  Yes

  No

  N/A

• Do all counters have a designated waste area? Clearly labelled?

  Yes

  No

  N/A

Deli

• Are slicers labelled?

  Yes

  No

  N/A

• Are all colleagues following the hand washing policy?

  Yes

  No

  N/A

• Are how to clean cards available in safe and legal folder?

  Yes

  No

  N/A

• 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

• Have all counters got allergen signage displayed? Can all colleagues describe what to do if a customer has an allergen query?

  Yes

  No

  N/A

Hot Deli

• Are all colleagues following hand washing not policy?

  Yes

  No

  N/A

• 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 bakery free from all personal<br>Effects belonging to colleagues?

  Yes

  No

  N/A

• Is the de-clutter guide available and clearly followed?

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Is the whole area clean and tidy? Disregard any current working debris

  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? Safety shoes where required?

  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 following the hand washing policy? (Observe and ask questions)

  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

• 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 aseptopol and other chemicals available for use and used correctly? Can colleagues describe the correct use?

  Yes

  No

  N/A

• 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

• 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

• Yes

  No

  N/A

• 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? And accurately reflect the standards found today?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Bakers received correct training? Have all bakery staff been trained to use the check weigh machine?

  Yes

  No

  N/A

• All products in date?

  Yes

  No

  NA

• Are baked baguettes check weighed?

  Yes

  No

  N/A

• Are chilled products kept in cold chain before and after preparation?

  Yes

  No

  N/A

• Is there a separate dedicated area outside the bakery to store consumables, ingredients and packaging? Is it clean and tidy?

  Yes

  No

  N/A

• Are all products stored and sealed/ covered correctly?

  Yes

  No

  N/A

• Are bakery products for recycling processed correctly?

  Yes

  No

  N/A

• Can colleagues demonstrate how to deal with a customer allergy query and are the most up to date recipe cards in use?

  Yes

  No

  N/A

• 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

• Can colleagues describe correct use for aseptopol?

  Yes

  No

  N/A

• Can colleagues explain the temperature indicator process and how to deal with an escalation?

  Yes

  No

  N/A

• Are cleaning documents available in each dept safe and legal records?

  Yes

  No

  N/A

• Is aseptopol and other required cleaning chemicals available for use and used correctly?

  Yes

  No

  N/A

• Are clean as you practices observed?

  Yes

  No

  N/A

• Are all fresh food cabinets and food fixtures free from spillages and debris? (Produce, dairy, grocery and frozen)

  Yes

  No

  N/A

• Are all correct legal notices displayed?

  Yes

  No

  N/A

• Are walls, floors and ceilings structurally sound?

  Yes

  No

  N/A

• Is the whole area clean and tidy?

  Yes

  No

  N/A

• Are all colleagues trained and has the TRC been validated and signed?

  Yes

  No

  N/A

• Car Park and landscaping free from litter and debris?

  Yes

  No

  N/A

• Are display cabinets working and filled correctly?

  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

• Are all products in date and correctly rotated?

  Yes

  No

  N/A

• 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

• Do all products have accurate POS or SELs?

  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 have 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

• Can all colleagues explain the safety measures followed when receiving a delivery? Have they all been trained on the new bronze module for receiving a delivery and signed off on their TRC?

  Yes

  No

  N/A

• Is the delivery risk assessment on display and does it accurately reflect the layout of the delivery area?

  Yes

  No

  N/A

• When comparing the ABP recorded on daily waste sheet with the transfer notes, do the quantities match?

  Yes

  No

  N/A

• 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

• Is all Equipment for working at height 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 (less than 6mm) underneath? And kept closed when not in use?

  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? Does it reflect the standards? Is the delivery temp completed and reflect standards found?

  Less than 5

  5-9

  10-14

  More than 20

  Falsification/Missing

• Thermal clothing available for colleagues working in freezer?

  Yes

  No

  N/A

• Are all colleagues trained and validated?

  Yes

  No

  N/A

• When receiving a delivery, do colleagues follow the process on the risk assessment and use the safety equipment indicated?

  Yes

  No

  N/A

• Are all colleagues wearing high visibility jackets and safety shoes when unloading a delivery?

  Yes

  No

  N/A

• Is there a working and calibrated probe thermometer?

  Yes

  No

  N/A

• Can colleagues explain the process for dealing with damaged roll cages, dollies and semi pallets and are repair labels available to identify any damaged items?

  Yes

  No

  N/A

• Can all colleagues explain how to deal with temperature indicators and the escalation process?

  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

• Is the store following the conditions on the premises licence?

  Yes

  No

  N/A

• Can the duty manager explain how to report issues raised within third party areas?

  Yes

  No

  N/A

• What is the food hygiene rating for this store?

  Yes

  No

  N/A

• Is the certificate for food hygiene on display?

  Yes

  No

  N/A

• 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? Can they describe the injury reporting process?

  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

• Is the store manager the licence holder?

  Yes

  No

  N/A

• Have all new colleagues who have joined in the last 6 months completed the relevant training within the required timeframe and have TRCs been validated and signed?

  Yes

  No

  N/A

• Have all department managers completed the relevant department training and TRCs validated and signed?

  Yes

  No

  N/A

• Have all legal training courses been completed for all colleagues for each department and have TRCs been validated and signed?

  Yes

  No

  N/A

• Can all duty managers sign on to pestnetonline and demonstrate all next steps are being progressed, including that electric fly units have been serviced by rentokill in the last three months?

  Yes

  No

  N/A

• Are all areas free from pest activity?

  Yes

  No

  N/A

• Has the store managers safe and legal record been completed correctly for the current quarter and previous?

  Yes

  No

  N/A

• Has the duty managers safe and legal record been completed correctly for the current week and previous week?

  Yes

  No

  N/A

• Does the duty manager safe and legal record accurately reflect the standards found during the audit?

  Yes

  No

  N/A

• Has the compliance managers safe and legal record been completed correctly for this quarter and the previous quarter?

  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

• Can all colleagues and customers easily use external walkways and stairways to get to the 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

• Can all fire wardens inc third party catering areas explain the evacuation process and how to use the evacuation chair where applicable?

  Yes

  No

  N/A

• 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

• New food rating?

  Off

  On
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• 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

• Policy:

• 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