2014 RETAIL STORE - IGA Tasmania...1.5 Quarantined goods storage meets IGA Standards and is...

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2014

RETAIL STORE

‘IN STORE’

Q.S.A.

(QUALITY STANDARD APPRAISAL)

DIARY

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Please Note: M means Mandatory

MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS EXPLANATORY NOTES

1.1 Stock storage & display practices meet retail Standards in all areas (including bargain bins).

All foods are off the floor and neatly stored. No stock found under display racks or in traffic aisles. M

No possibility of pest harbourage due to clutter and pile-ups of stock or packaging in dry goods stores. M

No unpackaged raw foods (ie, carcass meats) to be stored above cooked or packaged goods in fresh areas. M

Unpackaged, bagged or vacuum-sealed foods must not be stored directly on wooden pallets, dirty surfaces or

any unsealed surfaces (such as chip board or damaged surfaces) where there is a risk of damage & foreign

matter.

Look for any possible contamination sources, or unacceptable stacking / over-stacking, creating stock damage.

There is no risk of stock damage due to falling on the floor, e.g. use of clean, plastic trays for high risk goods.

1.2 Random checks of display areas indicate no un-coded or out-of-date stock is available to

customers.

Check high-risk food with “Use By” dates such as creams & sliced small-goods in chiller areas. M

Check short shelf life goods with “Best Before” dates, i.e. yoghurts, chips, biscuits etc.

Ensure freeze-thaw bakery foods, such as garlic breads etc, have been properly date coded by store staff. M

Random checks on displays indicate products are being rotated by oldest date code on top / front.

1.3 No evidence of rubbish / stains / spills, evidence of cleaning schedule being maintained.

Spills & stains must not be evident, indicating cleaning is performed as soon as is required. M

Areas must be clean, look for out - of - sight corners, especially, or under racks for rubbish / dirt build-ups. M

Strip curtains at docks & throughout the store are not stained or damaged if present.

All areas must appear to be swept at least on a daily basis.

1.4 Approved cleaning chemicals supply & service is used in the fresh dept’s.

No chemicals or contaminants should be stored above, or even next to foods, & kept separated from food

storage or food processing areas so there is no risk of contamination, or co-mingling of chemical odours. M

Re-usable utensils or cloths that are used for cleaning are kept adequately separated from foods. M

Chemical containers should be replenished, show no signs of leaks & dilutions marked to avoid confusion. M

Cleaning signage is apparent in key areas such as fresh food areas, lunchrooms & toilets.

Periodical swabs by the supplier are being taken & reported to assess the effectiveness of the cleaning program.

Key staff has been trained by the cleaning chemicals supplier in the safe & correct use of their products.

Chemicals supplier has provided a folder for the chemical use & their Material Safety Data Sheets.

1.5 Quarantined goods storage meets retail Standards and is separated from good stock.

Quarantined goods areas are clearly marked with a sign or goods are identified with approved stickers. M

No quarantined goods to be stored or mixed with good stock. M

No quarantined goods or their locations should exist in food processing areas & customer display areas.

No leaking or infested stock to be kept in storage at the quarantine location.

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2.0 COOLROOMS / FREEZER STORAGE & PERISHABLE / FROZEN / FRESH DISPLAY CASES

2.1 Display cases have adequate separation / handling to prevent cross contamination by other food

types

Displays to be organised so that the risk of contamination from different species of meats, or other food types, is

minimised, e.g., raw and cooked / ready-to-eat foods are kept in separate storage locations. M

The use of ice, plastic or plant garnishes in service displays does not increase the risk of food contamination.

There are adequate gloves, wipes and/or correct use of sanitised tongs to minimise cross - contamination in a

display case.

2.2 Food labelling & available information in all applicable displays meet regulatory requirements.

Complete allergen database or approved point of sale information available for unpackaged displayed foods. M

COOL (Country of Origin Labelling) meets regulatory requirements and/or other product identifiers meet IGA

standard M

Correct and visible label statements are supplied on all direct supplied value-added pre-packed foods.

2.3 In–store packaged & direct supplied value-added fresh goods labelling & coding meets legal

Standards.

All label information, includes ingredients, nutritional and country of origin information must be applied on all

in-store pre-packed & direct supplied “value-added” foods (e.g. marinated fresh meat, smallgoods, sausages,

etc.). M

Any nutritional claims on in-store packaged & direct supplied value-added foods are supported with lab test

results. M

Direct supplied fresh meat packs indicate supplier name, not store name & no reference to IGA.

All in-store packaged fresh foods shelf life coding complies with legal, fresh foods “Use By” requirements.

In-store vacuum-sealed refrigerated small-goods packs have a validated shelf life, otherwise only 7 days “Use

By”.

2.4 All temperature checks are documented at least twice daily on store customised check sheets.

Checks to be recorded and up-to-date & to indicate Store Manager has checked / signed them daily / weekly. M

All checks to be done using thermometer/s or gauges (in cool-rooms only) that are accurate to within +/- 10C. M

Food temperature to be recorded in refrigerated display cases. (Gauge temperature OK for cool-rooms ONLY)

Bain Marie checks to be done using a probe inserted in a chicken as per recommended procedure.

Poor results must indicate corrective action has been completed & documented.

2.5 Products do not exceed the load limits of all open case fridges / freezer units.

Random check indicates load limits are observed by all staff. M

Open case refrigeration system air vents are not covered by food packages, price tags or any other obstruction.

2.6 An approved mark–down system used to adequately identify “low code” and in-store packaged

foods.

Approved methods are the use of “reduced to clear” or similar adhesive labels in packaged food display cases

OR a marked location system in the dairy & / or freezer case.

Displays containing marked down stock indicate that they are checked by staff on at least a DAILY basis.

2.7 Hair protection is worn by all food processing area staff. No glass or ceramic objects are stored

here.

There must be no risk of glass or ceramic contamination in any food preparation areas. Signs are recommended,

these areas should be classified as “Glass Free Zones”. No other foreign matter risks should be evident. M

Store policy is in place and enforces the deli, meat & bakery areas as “hat zones”.

IGA caps &/or hairnets are recommended. This includes all employees AND contractors.

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3.0 STAFF TRAINING

3.1 Procedures observed indicate store food safety training & practices conform to IGA Standards

Hand washing facilities must be available, proper hand washing & handling procedures in place. M

Look for indications that ALL fresh food handling staff has been trained on customised store procedures. M

Look for conformance to retail Hygiene Policies for handling, storage & staff health. M

Disposable single – use items are handled appropriately. M

Health of food handlers in processing areas meets retail Standards. M

3.2 Key staff are trained in Basic Food Hygiene & Food Safety Supervisor (NSW, VIC, QLD)

At least ALL MEAT & DELI Managers must be trained in a recognised BFH Certificate course.

At least one Manager or Owner is trained in a recognised Food Safety Supervisor Course (NSW,VIC, QLD).

4.0 CALIBRATION / RECEIVING / PEST CONTROL / CUSTOMER SERVICES

4.1 Calibration records for all scales & thermometers meet IGA standards.

Scales calibration checks must be recorded DAILY using a certified test weight, See record M

Thermometer calibration must be documented at least WEEKLY using standard methods. View records. M

Gauges and dials on refrigeration cases or cool-rooms must be calibrated as part of an annual refrigeration

service, preferably around August (just prior to the warmer months). Ask for evidence that this is in place.

4.2 Tare of scales & sales practices meet regulatory requirements in all departments.

Check for “sale of meat by the unit”, practices, in the meat and delicatessen departments, eg, $ per kg. M

ALL fresh food packaging must be tared including the soaker and labels. M

All weighing scales must be certified at least every 2 years. Look for the stamp on the scales. M

4.3 All food delivery vehicles & deliveries are checked, documented by adequately trained staff.

All food trucks are checked to ensure they are clean and there is no possibility of food contamination. M

All food deliveries are adequately checked upon receival for damage, evidence of contamination, shelf life and

for temperature (for refrigerated deliveries). M

All checks are documented and signed by the receiver, on a standard receiving sheet, or the invoice.

Receivers appear to follow a standard procedure, and are authorised to receive goods where applicable.

4.4 Home delivery procedures meet minimum safe standards using approved methods.

Checkout staff culture indicates all bag filling is done with separation into three (3) categories:

1) perishable with frozen foods,

2) dry foods with general merchandise, and,

3) chemicals or contaminants with general merchandise.

Approved home delivery “controlled” methods such as 1. A clean, rigid esky type is used, where perishable &

frozen goods and esky are pre-chilled in the freezer whilst waiting to be dispatched, unless an insulated vehicle

with active refrigeration is used.

If the controls are employed, then store policy of delivering perishable & frozen orders is no greater than

90min away. M

If NO controls used, store delivery policy must be no greater than 5km or 20min away (whichever is first)M

4.5 Pest sighting sheets are used, bait stations layout is current & service records are available.

View rodent bait stations layout & pest control service records. These should be easily accessible. M

Min. recommended service frequency for stores with deli &/or meat dept’s is 8 services per year or 6-weekly. M

Pest control service is being performed by a licensed pest controller. M

Pest sighting sheets used in key areas i.e. docks, lunch - room, fresh areas etc, AWAY from customer view

4.6 Recall / withdrawal records are available. Ullage disposal methods meet legal Standards.

At least 12 months files are kept on all recall & withdrawal notices received. M

Approved disposal methods of quarantined stock conform to Environmental Standards. M

A record is kept of all store actions related to recalls & withdrawals.

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DATE: STORE MGR SIGN:

JANUARY MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store

No. CHECK LIST STORAGE

AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

F & V

DEPT.

DELI /

BAKERY

MEAT

DEPT.

COMMENTS

1.0 ALL FOOD STORAGE, PROCESSING & DISPLAY AREAS

1.1 Stock storage & display practices meet IGA Standards in all areas (including bargain bins). 1.2 Random check of display areas (incl. bargain bin) indicate no un-coded or out-of-date stock is available to customers


1.4 An approved cleaning chemicals supply & service is employed in the fresh departments (JASOL preferred).

1.5 Quarantined goods storage meets IGA Standards and is separated from good stock.


2.1 Foods in service display cases indicate adequate separation preventing cross-contamination of different food types.

2.2 Food labelling & available information in fresh service & self-serve bulk displays meet regulatory requirements.

2.3 In – store packaged & direct supplied value-added fresh goods labelling & coding meets IGA Standards.

2.4 All refrigeration & hot food temperature checks are documented at least twice daily on store customised check sheets.

2.5 Products do not exceed load limits of all open case display fridges / freezer units. 2.6 An approved date marking & mark-down system is used to identify “low code” and in-store packaged foods. 2.7 Hair protection is worn by all personnel in food processing areas. No glass or ceramic objects are stored here. 3.0 STAFF TRAINING

3.1 All procedures observed indicate that store food safety training has been completed to IGA standard levels. 3.2 Key staff have been trained in a Basic Food Hygiene or Food Safety Supervisor Course (where applicable). 4.0 CALIBRATION / RECEIVING / PEST CONTROL / CUSTOMER SERVICES

4.1 Calibration records for all scales in fresh areas & checkouts, as well as thermometers, meets IGA standards. 4.2 Tare of scales & sales practices meet regulatory requirements in all departments 4.3 All food delivery vehicles & food deliveries are checked and documented by authorised staff as per IGA Standards. 4.4 Home delivery procedures meet minimum IGA standards using approved methods. 4.5 Pest sighting sheets are used, bait stations layout is current & adequate service records are available. 4.6 Recall / withdrawal records are available. Ullage disposal methods meet IGA Standards. Cardboard/Plastic recycle

TOTAL MAJOR ISSUES

TOTAL MINOR ISSUES

INSTRUCTION: 1. Checkers record: a) “MAJOR” if significant improvement is required – corrective action required within 2 weeks,

b) “MINOR” if minor improvement is required – corrective action required within 1 month,

c) “OK” if issue meets IGA standards, at each point. If disagreement occurs please record the concern.

2. Shaded areas denote they are not applicable. If any other areas are not applicable, record “N/A”.

3. Check results to be discussed and actioned by the Store Owner or relevant authorised staff.

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MONTH END – QSA CHECKLIST - JANUARY

DATE: ____/____/_____ MANAGER SIGN: ____________________

MEETING WITH KEY STAFF HAS CONFIRMED THAT ALL OUTSTANDING QUALITY AND FOOD SAFETY “CORRECTIVE ACTION ISSUES” WERE

ADDRESSED

ALL DISPLAYED AND STORED “STOCK SENSITIVE TO WEEVIL ACTIVITY” HAS BEEN CHECKED (Refer to Quarantined / Damaged / Recall Goods “Food Safety Risk Assessment” Guidelines)

ANY COOLING OF HOT FOODS (E.G. CHICKENS) SHOULD BE CHECKED SO THAT

COOLING IS DONE FROM 600C TO 21

0C WITHIN THE FIRST 2 HOURS

THEN COOLED FROM 210C TO 5

0C WITHIN THE NEXT 4 HOURS AT THE WARMEST POINT OF THE PRODUCT

ALL DEPARTMENT MANAGERS HAVE REVIEWED STAFF TRAINING & UPDATED RECORDS

PEST CONTROL REPORTS CHECKED & ANY PEST CONTROL CONCERNS ACTIONED

PHOTOCOPY ALL DAILY AND WEEKLY CHECKSHEETS (BLANK COPIES) FOR NEXT MONTH

COMMENTS / CORRECTIVE ACTIONS:

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4 MONTHLY – QSA CHECKLIST

CHECK #1 – END OF JANUARY

DATE: ____/____/_____ MGR SIGN.______________________________________

APPROVED SUPPLIER PROGRAM FOR ALL DIRECT SUPPLIED GOODS REVIEW

CONTRACT CLEANER PERFORMANCE REVIEW

CLEANING CHEMICALS SUPPLY SERVICE REVIEW (JASOL OR OTHER)

REFRIGERATION SERVICE COMPLETED

MAINTENANCE & OTHER SERVICE COMPLETED

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FEBRUARY MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

F & V

DEPT.

DELI /

BAKERY

MEAT

DEPT.

COMMENTS














TOTAL MAJOR ISSUES

TOTAL MINOR ISSUES






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MONTH END – QSA CHECKLIST - FEBRUARY



ADDRESSED











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MARCH MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

F & V

DEPT.

DELI /

BAKERY

MEAT

DEPT.

COMMENTS














TOTAL MAJOR ISSUES

TOTAL MINOR ISSUES






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MONTH END – QSA CHECKLIST - MARCH



ADDRESSED











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APRIL MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

F & V

DEPT.

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COMMENTS














TOTAL MAJOR ISSUES

TOTAL MINOR ISSUES






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MONTH END – QSA CHECKLIST - APRIL



ADDRESSED











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MAY MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

F & V

DEPT.

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MEAT

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COMMENTS














TOTAL MAJOR ISSUES

TOTAL MINOR ISSUES






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MONTH END – QSA CHECKLIST - MAY



ADDRESSED











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CHECK #2 – END OF MAY

DATE: ____/____/_____ MGR SIGN.______________________________________






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JUNE MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

F & V

DEPT.

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BAKERY

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COMMENTS














TOTAL MAJOR ISSUES

TOTAL MINOR ISSUES






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MONTH END – QSA CHECKLIST - JUNE



ADDRESSED











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JULY MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

F & V

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TOTAL MAJOR ISSUES

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MONTH END – QSA CHECKLIST - JULY



ADDRESSED











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JULY ANNUAL QSA FULL SYSTEMS CHECKLIST

DATE: ____/____/_____ MGR SIGN_______________________________

FOOD SAFETY PROGRAM MANUAL REVIEWED BY STORE MANAGERS/ OWNER

TEMPERATURE & CALIBRATION CHECK SHEETS REVIEWED BY DEPT. MANAGERS

DEPARTMENT PROCEDURES REVIEWED AND COPIED TO ALL APPLICABLE STAFF

REVIEW WASTE COLLECTION AND PACKAGING RECOVERY CONTRACTS

REVIEW CLEANING CONTRACT

REVIEW STORE REFRIGERATION PREVENTATIVE MAINTENANCE CONTRACT

REVIEW STORE REFRIGERATION ALARM LIMITS

REVIEW SUPPLIED REFRIGERATION CONTRACT

HAND – HELD THERMOMETERS SERVICED AND OR GUNS/ KITS RE-CALIBRATED

ALL SCALES SERVICED & STAMPED AS REQUIRED (CORVON CHECKS ACTIONED)

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AUGUST MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

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FRIDGE

DISPLAY

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TOTAL MAJOR ISSUES

TOTAL MINOR ISSUES






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MONTH END – QSA CHECKLIST - AUGUST



ADDRESSED











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SEPTEMBER MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

F & V

DEPT.

DELI /

BAKERY

MEAT

DEPT.

COMMENTS














TOTAL MAJOR ISSUES

TOTAL MINOR ISSUES






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MONTH END – QSA CHECKLIST - SEPTEMBER



ADDRESSED











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CHECK #3 – END OF SEPTEMBER

DATE: ____/____/_____ MGR SIGN.______________________________________






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OCTOBER MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

F & V

DEPT.

DELI /

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MEAT

DEPT.

COMMENTS














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TOTAL MINOR ISSUES






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MONTH END – QSA CHECKLIST - OCTOBER



ADDRESSED











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NOVEMBER MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

F & V

DEPT.

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MEAT

DEPT.

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TOTAL MAJOR ISSUES

TOTAL MINOR ISSUES






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MONTH END – QSA CHECKLIST - NOVEMBER



ADDRESSED











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DECEMBER MONTHLY RETAIL QSA - FOOD SAFETY STANDARDS check-sheet covers all of a full fresh store


AREAS

DRY

DISPLAY

FRIDGE

DISPLAY

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MEAT

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COMMENTS














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TOTAL MINOR ISSUES






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MONTH END – QSA CHECKLIST - DECEMBER



ADDRESSED











2014 RETAIL STORE - IGA Tasmania...1.5 Quarantined goods storage meets IGA Standards and is...

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Transcript of 2014 RETAIL STORE - IGA Tasmania...1.5 Quarantined goods storage meets IGA Standards and is...