Prelim Report

Form SPAR ZA
Site ID 30143 Who Accompanied
Site/Store name SUPERSPAR Thaba NR Catherine
Address Shop 3 Spar Complex, 75 Van Der Bijl Street Responsible Person
Date 2025-01-28 Jackes
Time 09:49:50 - 12:24:56
Auditor Name Nonelwa Nondlazi
Overall Performance
% Index* Score

Food Safety & Hygiene Audit 96.43 77.14 Pass

96.43
Microbial Tests NAN NAN

* Index weighs 80% for Food Safety and 20% for Micro

Score Summary 80% Minimum Required for Pass

Score Summary Criticals Majors Minor Achieved % Weighting % Score %

Cold Delicatessen 0 0 0 N/A N/A N/A

Hot Food Production Area 3 2 0 89.09% (466/506) 14.29% 12.73%

Coffee Shop 0 0 0 N/A N/A N/A

Butchery 0 1 0 98.99% (491/496) 14.29% 14.15%

Fish Shop And Sushi Preparation Area 0 0 0 N/A N/A N/A

Bakery 1 1 1 95.78% (481/497) 11.43% 10.95%

Produce 0 1 0 98.88% (440/445) 11.43% 11.3%

Shop Floor 0 0 0 100.00% (52/52) 8.57% 8.57%

Receiving and Back-Up Storage 1 0 0 89.65% (97/107) 8.57% 7.68%

Staff facilities 0 0 0 100.00% (27/27) 14.29% 14.29%

Documentation 0 1 0 97.87% (230/235) 17.14% 16.77%

80 96.43%

Food Safety Score 96.43% 80.00% 77.14%

Micro Total NAN% 20.00% NAN%

Overall 96.43%

* Note that an additional 1% is subtracted from the calculated Achieved score for each Critical Non-conformance
** Note that the Criticals includes the TOP 10

Page 1 of 36
 Micro specification

FOOD
Test Specification Score
Escherichia coli 0 - 100 Up to max limit=10, else 0
Listeria monocytogenes Absent Up to max limit=10, else 0

Bacillus cereus 0 - 100 Up to max limit=10, else 0

Staphylococcus aureus 0 - 100 Up to max limit=10, else 0

Salmonella spp. Absent Up to max limit=10, else 0

SWABS

Test Specification Score

0-499 cfu/10cm² 10
Total Aerobic Bacterial Count
500-1000 cfu/10cm² 5

>1000 cfu/10cm² 0

Escherichia coli 0-9 cfu/10cm² 10

>10 cfu/10cm² 0

Staphylococcus aureus 0-9 cfu/10cm² 10

>10 cfu/10cm² 0

Listeria monocytogenes Absent 10

Present 0

WATER

Test Specification Score

Escherichia coli Not Detected Not scored

Total Coliforms < 10 cfu Not scored

Guide to Interpretation of Microbial Testing Results

This report shall not be reproduced except in full without the prior written approval of AssureCloud. Analysis results relate to samples submitted for testing only. AssureCloud International does not
assume any responsibility or liability for actions taken or not taken in regard to the content of this report by any party nor for the safety of individual products or of compliance to contractual specifications.
Any decision undertaken by any party based on information contained in this report is under the party's sole responsibility and at its own risk. The nature of this information is intended for the addressee
only. AssureCloud International does not accept liability should this information be inadvertently forwarded to parties for which it is not intended but takes due care to ensure confidentiality at all times.
AssureCloud Scoring Guidelines & Methods (note if a potential food pathogen is isolated the entire sample scores zero) Note that sampling is carried out in accordance with the AssureCloud Standard
Operating Procedure for the Sampling of Foodstuffs and taking swabs during Food Safety/Hygiene Audits available on request. Opinions and interpretations are made on the basis of these AssureCloud
recommended scoring guidelines based on various guideline documents available.

Page 2 of 36
Top 10 Critical Summary
Department Question Auditor Comments

Critical Summary
Category Department Question Auditor Comments
Hot Food Preparation and Fridges and Freezers: Cleanliness and maintenance of walls, floors, doors and handles, and ceilings. No bad odours. Damaged curtins
Production Storage and damaged floor
Area noted
Hot Food Temperature Products in cold display fridges are maintained at or below 5 degrees Celsius core temperature. Pork:8.5C
Production Control
Area
Hot Food Temperature Products in Freezers maintained at or below minus 12 degrees Celsius core temperature. Products in Production fridges Chicken: -4.5C
Production Control maintained at or below 5 degrees Celsius core temperature, Milk maintained at or below 4 degrees Celsius core temperature.
Area
Preparation and Fridges and Freezers: Cleanliness and maintenance of walls, floors, doors and handles, and ceilings. No bad odours. Damaged steel
Bakery
Storage shelves
Receiving and Back-Up Fridges All perishable products in production fridges that must be kept chilled to prevent spoilage are maintained at or below 5 degrees Yougert:5C
Back-Up and Freezers Celsius core temperature. Raw unprocessed fish, molluscs, crustaceans, edible offal, poultry meat and milk to be kept at 4 degree Milk:6.8C
Storage Celsius core temperature.

Major Summary
Category Department Question Auditor Comments
Hot Food Personal Sleeve guards shall be worn if long sleeved personal clothing is in use. Sleeve not worn to
Production Hygiene cover the band
Area
Hot Food Building, Walls, Floors, Ceilings, Windows, Doors/Curtains are in a good state of repair and constructed of suitable material. Broken wall noted
Production Equipment and
Area Pest Control
Building, Walls, Floors, Ceilings, Windows, Doors/Curtains are in a good state of repair and constructed of suitable material. Damaged floor
Butchery Equipment and noted
Pest Control
Building, Walls, Floors, Ceilings, Windows, Doors/Curtains are in a good state of repair and constructed of suitable material. Damaged floor
Bakery Equipment and tiles noted
Pest Control
Building, Walls, Floors, Ceilings, Windows, Doors/Curtains are in a good state of repair and constructed of suitable material. Damaged tiles
Produce Equipment and noted
Pest Control
Documentation Front Line OHS Act (Health and Safety) documentation is up to date/ maintained. OHS Act to be available. Expired OHS ACT

Minor Summary
Category Department Question Auditor Comments
Cleaning Cleaning equipment must be maintained in a clean condition and exclude wood, feather dusters and wire scourers. When not in Broom is stored on
Bakery
Practices use mops must be stored head down in a bucket of clean sanitiser solution, or hung up. the floor

Page 3 of 36
 Actual Non-Conformance Counts

Top 10 - 0

Critical - 5

Major - 6

Minor - 1
Top 10 Critical Major Minor

Detailed Report of Food Safety Audit

General comments

0.1 General Information

# Level N/A Comment IMG

0.1.1 General Information Non Scoring N/A

SECTION TOTAL N/A

1 Cold Delicatessen

1.1 Personal Hygiene

# Level N/A Comply Not Comply Comment IMG

Hand wash basin available, clean,
1.1.1 accessible and not used for another Major N/A
purpose.

Hand wash basin has both hot and cold

1.1.2 Critical N/A
water available.

Hand wash basin equipped with anti-

1.1.3 bacterial soap, paper towel, and hand Critical N/A
sanitiser.

A dedicated bin and hand washing signs

1.1.4 Minor N/A
must be available at the hand wash basin.

Hand washing correctly and continuously

1.1.5 Critical N/A
applied by food handlers.

Staff is aware of the allergen products in

use in the department and are following the
correct hand wash procedures after
handling the product. The eight foods
1.1.6 identified by the law are: Milk. Eggs. Fish Major N/A
(e.g., bass, flounder, cod) Crustacean
shellfish (e.g., crab, lobster, shrimp) Tree
nuts (e.g., almonds, walnuts, pecans)
Peanuts. Wheat. Soybeans.

Finger nails clean, short and without nail

1.1.7 Minor N/A
varnish.

Cuts and wounds shall be protected if

1.1.8 applicable. (Blue Plasters, finger gloves, Major N/A
etc.)

Food handlers shall not wear any jewellery

including watch, wedding band, earrings,
piercings, traditional bracelets or any other
jewellery/adornment unless covered whilst
1.1.9 Major N/A
preparing food or being present in the food
preparation areas unless these are suitably
covered. Covers to be hygienic, clean and
in good condition.

Eating, drinking, smoking, chewing gum are

not allowed while working in the food
1.1.10 Major N/A
preparation area. No evidence of any of
these bad practices shall be present.

Gloves must be correctly used and

controlled. Clean gloves must be worn.
When dishing up and serving customers
1.1.11 only bare hand/s which are in direct contact Critical N/A
with food product must wear glove/s. When
preparing food in the main production area
no gloves to be worn.

No personal belongings may be stored in

working areas including cell phones,
1.1.12 Major N/A
newspapers, bags, medication, toiletries
etc.

Food Handlers and management staff shall

wear protective clothing whilst preparing
food or being present in the food
1.1.13 Major N/A
preparation areas. Protective clothing shall
be clean and neat and must include clean
closed shoes.

Food handlers, visitors and management

staff shall wear headgear in the form of a
mop cap whilst preparing food or being
1.1.14 present in the food preparation areas. Mop Major N/A
caps must completely cover hair and/or
other head covering that may be worn.
Beard guards to be worn if appropriate.

Page 4 of 36
 Sleeve guards shall be worn if long sleeved
1.1.15 Major N/A
personal clothing is in use.

Outer protective clothing must be removed

when leaving preparation areas during
lunch/tea/comfort breaks and Disposable
protective clothing must be disposed
1.1.16 between use and not reused. A dedicated Major N/A
place or area must be specified for storage
of outer protective clothing in order that
staff have a place to leave protective
clothing when leaving the work stations.

SECTION TOTAL N/A

1.2 Building, Equipment and Pest Control

# Level N/A Comply Not Comply Comment IMG
Walls, Floors, Ceilings, Windows,
1.2.1 Doors/Curtains are in a good state of Critical N/A
cleanliness.

Walls, Floors, Ceilings, Windows,

1.2.2 Doors/Curtains are in a good state of repair Major N/A
and constructed of suitable material.

Lights are clean, covered to protect

area/food from possible glass
1.2.3 Major N/A
contamination, well maintained and
functional.

Sinks are clean and unblocked. Sinks and

taps are in good repair. Sinks plug is
1.2.4 available. Sinks have a waste water Major N/A
disposal unit approved by the local
authority - fat trap.

Washing up sink has both hot and cold

1.2.5 Critical N/A
water available.

Gullies and grease traps are in a good state

1.2.6 Major N/A
of cleanliness and repair.

Floor drains are in a good state of

1.2.7 Major N/A
cleanliness and repair.

Washed items are stored in a manner to

1.2.8 Minor N/A
avoid water build-up or item contamination.

Preparation tables and surfaces are in a

1.2.9 Major N/A
good state of cleanliness.

Preparation tables and surfaces are in a

1.2.10 Major N/A
good state of repair.

Main production equipment is maintained in

1.2.11 Major N/A
a good state of cleanliness.

Main production equipment is maintained in

1.2.12 Major N/A
a state of good repair.

Small food handling equipment and utensils

(knives, serving tongs, mixers, cutting
boards, mixing bowls, tin openers, food
1.2.13 processors etc.) are maintained in a clean Critical N/A
condition. Equipment must also be in good
repair with no wooden handles or items
allowed.

Disposal bins are available, clean and lined

and not placed in immediate proximity to
food i.e. do not pose a threat of product
contamination. (Foot operated lids are
1.2.14 Major N/A
ideal. If lids are not foot operated avoid
placing lids on bins during high production
times, but lid must be available). Waste
must be removed regularly.

Ventilation adequate: the supply of

adequate fresh air to and the effective
removal of polluted or stale air from the
food-handling area to the extent that air
contaminants that could contaminate food,
and that gas, vapours, steam and warm air
1.2.15 that may arise during the handling of food Major N/A
are effectively removed, and that the
emergence of any unhygienic or unhealthy
condition in the food-handling area is
prevented. If mobile fans are in use these
fans must be maintained in a clean
condition.

Extractor Hoods are clean, functional and

1.2.16 Major N/A
well maintained.

Has a colour coded system been

1.2.17 implemented for cutting boards in the Major N/A
service departments?

No evidence of pest infestation noted.

1.2.18 Critical N/A
(dead or alive)

Measures must be in place to control pests

in preparation and serving areas. These
measures must not pose a food safety risk
1.2.19 or risk to staff/customers. Where applicable Major N/A
apparatus in use must be functional and
switched on, clean and correctly
positioned.

No household pesticides and/or rodent

1.2.20 control may be used e.g. fly repellent Major N/A
candles.

SECTION TOTAL N/A

1.3 Cleaning Practices

# Level N/A Comply Not Comply Comment IMG

Page 5 of 36
 A master cleaning schedule applicable to
this area must be available. The cleaning
schedule must list the specific item/
equipment, frequency of cleaning, chemical
to be used, method of cleaning and
responsible person/s. All items present
must be indicated on the cleaning schedule
1.3.1 Major N/A
e.g. extraction, bins, basins, fridges, door
handles, cleaning equipment and
dispensers etc. Cleaning checklist, or a
separate verification sheet, must be signed
off by management or a supervisor to verify
that the cleaning schedule has been
adhered to.

Specific cleaning procedures to be in place

1.3.2 for the cold meat slicer and executed as per Major N/A
requirement.

Specific cleaning procedures to be in place

1.3.3 for the cheese slicer and executed as per Major N/A
requirement.

No domestic cleaning chemicals may be in

1.3.4 Major N/A
use.

Sanitiser spray bottles must be available

1.3.5 for use on preparation surfaces and Critical N/A
sanitiser diluted to correct concentrations.

Has a colour coded system been

1.3.6 implemented for cloths in the service Major N/A
departments?

1.3.7 Double bucket mop system to be in place. Major N/A

Double sanitiser bucket system present at

the work stations in the production areas 1
x buckets for cloths only, 1x buckets only
1.3.8 Critical N/A
for utensils and tools while in use in the
production area. Sanitiser diluted to correct
concentrations.

All chemical containers, inclusive of

sanitiser spray bottles and sanitiser
1.3.9 Major N/A
buckets, must be clearly labelled with
correct product type.

1.3.10 Clean disposable cloths should be in use. Critical N/A

Colour coded cleaning equipment shall be

1.3.11 Major N/A
used in service areas. White for Deli.

Cleaning equipment must be maintained in

a clean condition and exclude wood, feather
dusters and wire scourers. When not in use
1.3.12 Minor N/A
mops must be stored head down in a
bucket of fresh sanitiser solution, or hung
up.

Bulk chemicals shall be stored in a

1.3.13 dedicated controlled area separated from Minor N/A
food products and stored off the floor.

SECTION TOTAL N/A

1.4 Preparation and Storage

# Level N/A Comply Not Comply Comment IMG
Fridges and Freezers: Cleanliness and
1.4.1 maintenance of walls, floors, doors and Critical N/A
handles, and ceilings. No bad odours.

Fridges and Freezers: all products shall be

stored to permit effective stock rotation and
dated. FIFO must be practiced. All
decanted/unpacked/opened/prepared
foodstuffs must be stored in a durable
1.4.2 Critical N/A
container, covered to prevent cross-
contamination and clearly dated with the
date of
decanting/unpacking/opening/preparation
etc.

Fridges and Freezers: No expired stock is

1.4.3 present unless stored in a clearly Critical N/A
demarcated area.

Fridges and Freezers: all stock is in

apparent good condition and covered. No
1.4.4 evidence of cross contamination noted. Critical N/A
Stock may not be stored directly on the
floor to facilitate cleaning and airflow.

Doors to refrigeration facilities must be

1.4.5 Major N/A
kept closed.

Dry Storage: Cleanliness of walls, floors,

1.4.6 Minor N/A
doors and ceilings. No bad odours.

Dry Storage: all products shall be stored to

1.4.7 permit effective stock rotation and dated. Critical N/A
FIFO must be practiced.

Dry Storage: No expired stock is present

1.4.8 Critical N/A
unless stored in a clearly demarcated area.

Dry Storage: all stock is in apparent good

condition and covered. No evidence of
cross contamination noted. Stock may not
be stored directly on the floor to facilitate
1.4.9 Critical N/A
cleaning. Any shelf or display case used for
displaying or storing food or any container
shall be kept clean and free from dust or
any other impurity.

Packaging materials must be protected

from possible contamination, stored upside
1.4.10 Minor N/A
down, away from food and chemicals in a
neat and orderly fashion off the floor.

Packaging materials may only be used for

1.4.11 Minor N/A
the purpose it is intended.

Clean as you go policy must be

1.4.12 Major N/A
implemented during production.

No potential of product/cross
1.4.13 contamination during production is Critical N/A
observed.

Page 6 of 36
 Defrosting of product is carried out only in
a fridge (no defrosting in water, or at room
temperature). Defrosting products shall be
1.4.14 placed in a self draining container where Critical N/A
applicable, and placed on the bottom shelf.
Products should not be mixed in the same
container e.g. chicken and meat.

No evidence of physical deterioration or

abuse of food items is observed nor
expired products being used in production
1.4.15 Critical N/A
(e.g. topping up of old product with new,
use of old or expired ingredients to make
new dishes etc.).

SECTION TOTAL N/A

1.5 Temperature Control

# Level N/A Comply Not Comply Comment IMG
Products in cold display fridges are
1.5.1 maintained at or below 5 degrees Celsius Critical N/A
core temperature.

Products in Production fridges maintained

at or below 5 degrees Celsius core
1.5.2 Critical N/A
temperature, Milk maintained at or below 4
degrees Celsius core temperature.

Products in Freezers containing ice cream

and sorbet, excluding sorbet used for soft
serve purposes, to be kept at - 18C. Any
1.5.3 Critical N/A
other frozen food which is marked as a
frozen product to be at - 12C. Surface
temperature +/-2degC.

Products in hot foods display areas must

1.5.4 be maintained at or above 60 degrees Critical N/A
Celsius core temperature.

No evidence of in-production temperature

1.5.5 Critical N/A
abuse noted.

Product temperature must be monitored

and recorded daily. Log sheets shall be
1.5.6 Critical N/A
accurate inclusive of decimal points and
available on file for review.

Corrective actions must be implemented if

temperatures recorded are not in line with
1.5.7 Major N/A
legal requirements and indicated on log
sheets for review.

Every cooling apparatus or facility used for

the storage or display of chilled perishable
food shall be provided with a thermometer
which at all times shall reflect the degree of
1.5.8 Minor N/A
cooling of the area concerned and which
shall be in such a condition and positioned
so that an accurate reading may be taken
unhampered.

Every heating apparatus or facility used for

the storage or display of heated perishable
food shall be provided with a thermometer
which at all times shall reflect the degree of
1.5.9 Minor N/A
heating of the heating area concerned and
which shall be in such a condition and
positioned so that an accurate reading may
be taken unhampered.

SECTION TOTAL N/A

1.6 Merchandising

# Level N/A Comply Not Comply Comment IMG

Sales area and display fridges/freezers are
1.6.1 Minor N/A
maintained in a clean condition.

All products shall be dated with sell-by

dates with exception of : unprocessed fresh
fruit and vegetables non-prepacked
1.6.2 Major N/A
confectionery and in-store produced
products. All prepared salads shall be dated
with a preparation date.

1.6.3 No expired products on sale/display. Critical N/A

Auditor notes any practices that are not

covered in the audit criteria above that may
lead to a possible food safety risk to the
consumer or other concerns raised at time
1.6.4 Critical N/A
of audit e.g. re-dating of products, removal
of Freshline date labels, rewrapping of
expired products, Use of expired products
during production, etc.

No evidence of temperature abuse e.g.

perishable products that should be
1.6.5 merchandised at controlled temperatures Critical N/A
must not be retailed at room temperature
e.g. sandwiches, salads etc.

Pre-packed food, depending on the type of

food, shall be packed in a dustproof and
1.6.6 liquid proof container that protects the Major N/A
product therein against contamination
(droplet contamination by insects or dust.)

Fridges and Freezers must not be packed

1.6.7 Major N/A
above recommended load limits.

Sliced cheese blocks that are pre-packed

by the store should be wrapped properly,
display the correct labels, be packed in
such a manner to prevent contamination.
Label to include : a ) Class Designation b )
Additional on - where applicable c ) The
name and address of the manufacturer,
1.6.8 Critical N/A
packer, importer or seller of the dairy
product or imitation dairy product d ) The
net and or drained mass or volume,
whichever one is applicable e ) The
ingredient list f ) Best before or use by date
and the batch code or batch number g )
Country of origin

There must only be one spoon/utensil per

1.6.9 Major N/A
product for serving.

Page 7 of 36
 Non-prepacked, ready-to-consume food,
including food served as meals and
displayed in an open container, shall be
protected in accordance with the best
available method against droplet
1.6.10 Critical N/A
contamination or contamination by insects
or dust. Sneeze guards must be in place
where open foods are merchandised unless
the food is covered with a lid/cover.

Lists of ingredients and allergens must be

on file in each Service Department, for all
1.6.11 processed products produced in these Major N/A
Service Departments in order to comply
with the labelling legislation.

SECTION TOTAL N/A

2 Hot Food Production Area

2.1 Personal Hygiene

# Level N/A Comply Not Comply Comment IMG

Hand wash basin available, clean,
2.1.1 accessible and not used for another Major Comply
purpose.

Hand wash basin has both hot and cold

2.1.2 Critical Comply
water available.

Hand wash basin equipped with anti-

2.1.3 Critical Comply
bacterial soap, paper towel, hand sanitiser.

A dedicated bin and hand washing signs

2.1.4 Minor Comply
must be available at the hand wash basin.

Hand washing correctly and continuously

2.1.5 Critical Comply
applied by food handlers.

Staff is aware of the allergen products in

use in the department and are following the
correct hand wash procedures after
handling the product. The eight foods
2.1.6 identified by the law are: Milk. Eggs. Fish Major Comply Gift:6
(e.g., bass, flounder, cod) Crustacean
shellfish (e.g., crab, lobster, shrimp) Tree
nuts (e.g., almonds, walnuts, pecans)
Peanuts. Wheat. Soybeans.

Finger nails clean, short and without nail

2.1.7 Minor Comply
varnish.

Cuts and wounds shall be protected if

2.1.8 applicable. (Blue Plasters, finger gloves, Major Comply
etc.)

Food handlers shall not wear any jewellery

including watch, wedding band, earrings,
piercings, traditional bracelets or any other
2.1.9 jewellery/adornment unless covered whilst Major Comply
preparing food or being present in the food
preparation areas unless these are suitably
covered.

Eating, drinking, smoking, chewing gum are

not allowed while working in the food
2.1.10 Major Comply
preparation area. No evidence of any of
these bad practices shall be present.

No personal belongings may be stored in

working areas including cell phones,
2.1.11 Major Comply
newspapers, bags, medication, toiletries
etc.

Food Handlers and management staff shall

wear protective clothing whilst preparing
food or being present in the food
2.1.12 Major Comply
preparation areas. Protective clothing shall
be clean and neat and must include clean
closed shoes.

Food handlers, visitors and management

staff shall wear headgear in the form of a
mop cap whilst preparing food or being
2.1.13 present in the food preparation areas. Mop Major Comply
caps must completely cover hair and/or
other head covering that may be worn.
Beard guards to be worn if appropriate.

Sleeve guards shall be worn if long sleeved Sleeve not worn to cover
2.1.14 Major Not Comply
personal clothing is in use. the band

Gloves must be correctly used and

controlled. Clean gloves must be worn.
When dishing up and serving customers
2.1.15 only bare hand/s which are in direct contact Critical Comply
with food product must wear glove/s. When
preparing food in the main production area
no gloves to be worn.

Outer protective clothing must be removed

when leaving preparation areas during
lunch/tea/comfort breaks and Disposable
protective clothing must be disposed
2.1.16 between use and not reused. A dedicated Major Comply
place or area must be specified for storage
of outer protective clothing in order that
staff have a place to leave protective
clothing when leaving the work stations.

SECTION TOTAL (87/92) 94%

Page 8 of 36
 2.2 Building, Equipment and Pest Control

# Level N/A Comply Not Comply Comment IMG

Walls, Floors, Ceilings, Windows,
2.2.1 Doors/Curtains are in a good state of Critical Comply
cleanliness.

Walls, Floors, Ceilings, Windows,

2.2.2 Doors/Curtains are in a good state of repair Major Not Comply Broken wall noted
and constructed of suitable material.

Lights are clean, covered to protect

area/food from possible glass
2.2.3 Major Comply
contamination, well maintained and
functional.

Sinks are clean and unblocked. Sinks and

taps are in good repair. Sinks plug is
2.2.4 available. Sinks have a waste water Major Comply
disposal unit approved by the local
authority - fat trap.

Hot water must be provided at the wash

2.2.5 Critical Comply
sink.

Gullies and grease traps are in a good state

2.2.6 Major Comply
of cleanliness and repair.

Floor drains are in a good state of

2.2.7 Major Comply
cleanliness and repair.

Washed items are stored in a manner to

2.2.8 Minor Comply
avoid water build-up or item contamination.

Preparation tables and surfaces are in a

2.2.9 Major Comply
good state of cleanliness.

Preparation tables and surfaces are in a

2.2.10 Major Comply
good state of repair.

Main production equipment is maintained in

2.2.11 Major Comply
a good state of cleanliness.

Main production equipment is maintained in

2.2.12 Major Comply
a state of good repair.

Small food handling equipment and utensils

(knives, serving tongs, mixers, cutting
boards, mixing bowls, tin openers, food
2.2.13 processors etc.) are maintained in a clean Critical Comply
condition. Equipment must also be in good
repair with no wooden handles or items
allowed.

Disposal bins are available, clean and lined

and not placed in immediate proximity to
food i.e. do not pose a threat of product
contamination. (Foot operated lids are
2.2.14 Major Comply
ideal. If lids are not foot operated avoid
placing lids on bins during high production
times, but lid must be available). Waste
must be removed regularly.

Ventilation adequate: the supply of

adequate fresh air to and the effective
removal of polluted or stale air from the
food-handling area to the extent that air
contaminants that could contaminate food,
and that gas, vapours, steam and warm air
2.2.15 that may arise during the handling of food Major Comply
are effectively removed, and that the
emergence of any unhygienic or unhealthy
condition in the food-handling area is
prevented. If mobile fans are in use these
fans must be maintained in a clean
condition.

Extractor Hoods are clean, functional and

2.2.16 Major Comply
well maintained.

Has a colour coded system been

2.2.17 implemented for cutting boards in the Major Comply
service departments?

No evidence of pest infestation noted.

2.2.18 Critical Comply
(dead or alive)

Measures must be in place to control pests

in preparation and serving areas. These
measures must not pose a food safety risk
2.2.19 or risk to staff/customers. Where applicable Major Comply
apparatus in use must be functional and
switched on, clean and correctly
positioned.

No household pesticides and/or rodent

2.2.20 control may be used e.g. fly repellent Major Comply
candles.

SECTION TOTAL (111/116) 95%

2.3 Cleaning Practices

# Level N/A Comply Not Comply Comment IMG

Page 9 of 36
 A master cleaning schedule applicable to
this area must be available. The cleaning
schedule must list the specific item/
equipment, frequency of cleaning, chemical
to be used, method of cleaning and
responsible person/s. All items present
must be indicated on the cleaning schedule
2.3.1 e.g. extraction, bins, basins, fridges, door Major Comply
handles, cleaning equipment and
dispensers etc. Cleaning schedules, or a
separate verification sheet, must be signed
off by management or a supervisor to verify
that the cleaning schedule has been
adhered to.

No domestic cleaning chemicals may be in

2.3.2 Major Comply
use.

Sanitiser spray bottles must be available

2.3.3 for use on preparation surfaces and Critical Comply
sanitiser diluted to correct concentrations.

Double sanitiser bucket system present at

the work stations in the production areas 1
x buckets for cloths only, 1x buckets only
2.3.4 Critical Comply
for utensils and tools while in use in the
production area. Sanitiser diluted to correct
concentrations.

All chemical containers, inclusive of

sanitiser spray bottles and sanitiser
2.3.5 Major Comply
buckets, must be clearly labelled with
correct product type.

2.3.6 Clean disposable cloths should be in use. Critical Comply

Has a colour coded system been

2.3.7 implemented for cloths in the service Major Comply White cloths
departments?

Colour coded cleaning equipment shall be

2.3.8 Major Comply
used in service areas. White for Deli.

Cleaning equipment must be maintained in

a clean condition and exclude wood, feather
dusters and wire scourers. When not in use
2.3.9 Minor Comply
mops must be stored head down in a
bucket of clean sanitiser solution, or hung
up.

2.3.10 Double bucket mop system to be in place. Major Comply

Bulk chemicals shall be stored in a

2.3.11 dedicated controlled area separated from Minor Comply
food products and stored off the floor.

SECTION TOTAL (62/62) 100%

2.4 Preparation and Storage

# Level N/A Comply Not Comply Comment IMG

Fridges and Freezers: Cleanliness and

2.4.1 maintenance of walls, floors, doors and Critical Damaged curtins and
Not Comply
handles, and ceilings. No bad odours. damaged floor noted

Fridges and Freezers: all products shall be

stored to permit effective stock rotation and
dated. FIFO must be practiced. All
decanted/unpacked/opened/prepared
foodstuffs must be stored in a durable
2.4.2 Critical Comply
container, covered to prevent cross-
contamination and clearly dated with the
date of
decanting/unpacking/opening/preparation
etc.

Fridges and Freezers: No expired stock is

2.4.3 present unless stored in a clearly Critical Comply
demarcated area.

Fridges and Freezers: all stock is in

apparent good condition and covered. No
2.4.4 evidence of cross contamination noted. Critical Comply
Stock may not be stored directly on the
floor to facilitate cleaning and airflow.

Doors to refrigeration facilities must be

2.4.5 Major Comply
kept closed.

Dry Storage: Cleanliness of walls, floors,

2.4.6 Minor Comply
doors and ceilings. No bad odours.

Dry Storage: all products shall be stored to

2.4.7 permit effective stock rotation and dated. Critical Comply
FIFO must be practiced.

Dry Storage: No expired stock is present

2.4.8 Critical Comply
unless stored in a clearly demarcated area.

Dry Storage: all stock is in apparent good

condition and covered. No evidence of
cross contamination noted. Stock may not
be stored directly on the floor to facilitate
2.4.9 Critical Comply
cleaning. Any shelf or display case used for
displaying or storing food or any container
shall be kept clean and free from dust or
any other impurity.

Packaging materials must be protected

from possible contamination, stored upside
2.4.10 Minor Comply
down, away from food and chemicals in a
neat and orderly fashion off the floor.

Packaging materials may only be used for

2.4.11 Minor Comply
the purpose it is intended.

Page 10 of 36
 Clean as you go policy must be
2.4.12 Major Comply
implemented during production.

Frying oil in use is of acceptable visual

2.4.13 Major Comply
quality.

Frying oil is tested using an oil test kit to

ensure it is safe for use. Oil test strips must
2.4.14 Major Comply Exp: 14.04.2025
be readily available and within the expiry
date.

Oil monitoring log sheet must be available

2.4.15 to enable verification that oil testing is Minor Comply
done on a regular basis.

No potential of product/cross
2.4.16 contamination during production is Critical Comply
observed.

Defrosting of product is carried out only in

a fridge (no defrosting in water, or at room
temperature). Defrosting products shall be
2.4.17 placed in a self draining container where Critical N/A
applicable, and placed on the bottom shelf.
Products should not be mixed in the same
container e.g. chicken and meat.

Frozen food thawed for further processing

may be re-frozen, provided that a) The core
temperature does not exceed 5°C. b) The
thawing process is as short as possible and
does not exceed 10 hours (as the case may
be) c) The run-off liquid from the thawing
2.4.18 process is adequately drained to prevent Major Comply
cross contamination d) The food is handled
in accordance with good manufacturing
practices and e) The chilling commences
immediately to comply with the
temperatures as per regulation for the
specific product.

No evidence of physical deterioration or

abuse of food items is observed nor
expired products being used in production
2.4.19 Critical Comply
(e.g. topping up of old product with new,
use of old or expired ingredients to make
new dishes etc.).

SECTION TOTAL (109/119) 91%

2.5 Temperature Control

# Level N/A Comply Not Comply Comment IMG

Products in cold display fridges are

2.5.1 maintained at or below 5 degrees Celsius Critical Not Comply Pork:8.5C
core temperature.

Products in Freezers maintained at or below

minus 12 degrees Celsius core
temperature. Products in Production fridges
2.5.2 Critical Not Comply Chicken: -4.5C
maintained at or below 5 degrees Celsius
core temperature, Milk maintained at or
below 4 degrees Celsius core temperature.

All hot foods must be displayed and stored

2.5.3 Critical Comply Beef:65C
at 60C and above

No evidence of in-production temperature

2.5.4 Critical Comply
abuse noted.

Product temperature must be monitored

and recorded daily. Log sheets shall be
2.5.5 Critical Comply
accurate inclusive of decimal points and
available on file for review.

Corrective actions must be implemented if

temperatures recorded are not in line with
2.5.6 Major N/A
legal requirements and indicated on log
sheets for review.

Every cooling apparatus or facility used for

the storage or display of chilled perishable
food shall be provided with a thermometer
which at all times shall reflect the degree of
2.5.7 Minor Comply
cooling of the area concerned and which
shall be in such a condition and positioned
so that an accurate reading may be taken
unhampered.

Every heating apparatus or facility used for

the storage or display of heated perishable
food shall be provided with a thermometer
which at all times shall reflect the degree of
2.5.8 Minor Comply
heating of the heating area concerned and
which shall be in such a condition and
positioned so that an accurate reading may
be taken unhampered.

SECTION TOTAL (32/52) 61%

Page 11 of 36
 2.6 Merchandising

# Level N/A Comply Not Comply Comment IMG

Sales area and display units are maintained
2.6.1 Major Comply
in a clean condition.

All products shall be dated with sell-by

dates with exception of : unprocessed fresh
2.6.2 fruit and vegetables non-prepacked Major Comply
confectionery and in-store produced
products e.g. cooked chicken portions.

2.6.3 No expired products on sale/display. Critical Comply

Auditor notes any practices that are not

covered in the audit criteria above that may
lead to a possible food safety risk to the
consumer or other concerns raised at time
2.6.4 Critical N/A
of audit e.g. re-dating of products, removal
of Freshline date labels, rewrapping of
expired products, Use of expired products
during production, etc.

No evidence of temperature abuse e.g.

perishable products that should be
2.6.5 merchandised at controlled temperatures Critical Comply
must not be retailed at room temperature
e.g. pies, pizza slices, meal packs etc.

Pre-packed food, depending on the type of

food, shall be packed in a dustproof and
2.6.6 liquid proof container that protects the Major Comply
product therein against contamination
(droplet contamination by insects or dust.)

Fridges and Freezers must not be packed

2.6.7 Major Comply
above recommended load limits.

There must only be one spoon/utensil per

2.6.8 Major Comply
product for serving.

Non-prepacked, ready-to-consume food,

including food served as meals and
displayed in an open container, shall be
protected in accordance with the best
2.6.9 available method against droplet Critical Comply
contamination or contamination by insects
or dust. Sneeze guards must be in place
where open foods are merchandised unless
the food is covered with a lid/cover.

All products that were received frozen but

are sold as a thawed products should
2.6.10 Major Comply
indicate this clearly on the label to the
consumer as Previously Frozen.

Lists of ingredients and allergens must be

on file in each Service Department, for all
2.6.11 processed products produced in these Major Comply
Service Departments in order to comply
with the labelling legislation.

SECTION TOTAL (65/65) 100%

3 Coffee Shop

3.1 Personal Hygiene

# Level N/A Comply Not Comply Comment IMG

Basin available for handwashing which is
clean, accessible and may also be used for
3.1.1 general rinsing in the case where the coffee Major N/A
shop is separate to the hot kitchen. No
hygiene risk is noted

Hand wash basin has both hot and cold

3.1.2 Major N/A
water available.

Hand wash basin equipped with anti-

3.1.3 Critical N/A
bacterial soap, paper towel, hand sanitiser..

A dedicated bin and hand washing signs

3.1.4 Minor N/A
must be available at the hand wash basin.

Hand washing correctly and continuously

3.1.5 Critical N/A
applied by food handlers.

Staff is aware of the allergen products in

use in the department and are following the
correct hand wash procedures after
handling the product. The eight foods
3.1.6 identified by the law are: Milk. Eggs. Fish Major N/A
(e.g., bass, flounder, cod) Crustacean
shellfish (e.g., crab, lobster, shrimp) Tree
nuts (e.g., almonds, walnuts, pecans)
Peanuts. Wheat. Soybeans.

Finger nails clean, short and without nail

3.1.7 Minor N/A
varnish.

Cuts and wounds shall be protected if

3.1.8 applicable. (Blue Plasters, finger gloves, Major N/A
etc.)

Food handlers shall not wear any jewellery

including watch, wedding band, earrings,
piercings, traditional bracelets or any other
3.1.9 jewellery/adornment unless covered whilst Major N/A
preparing food or being present in the food
preparation areas or handling and serving
food unless these are suitably covered.

Eating, drinking, smoking, chewing gum are

not allowed while working in the food
3.1.10 Major N/A
preparation area. No evidence of any of
these bad practices shall be present.

No personal belongings may be stored in

working areas including cell phones,
3.1.11 Major N/A
newspapers, bags, medication, toiletries
etc.

Food Handlers and management staff shall

wear protective clothing whilst preparing
food or being present in the food
3.1.12 preparation areas. Protective clothing shall Major N/A
be clean and neat and must include clean
closed shoes. Coffee shop waitrons shall
wear clean uniforms with closed shoes.

Page 12 of 36
 Food handlers, visitors and management
staff shall wear headgear in the form of a
mop cap whilst preparing food or being
present in the food preparation areas. Mop
3.1.13 caps must completely cover hair and/or Major N/A
other head covering that may be worn.
Waitrons to wear black coloured mop cap
underneath cap/hat

Sleeve guards shall be worn if long sleeved

3.1.14 Major N/A
personal clothing is in use.

Gloves must be correctly used and

controlled. Clean gloves must be worn.
When dishing up and serving customers
3.1.15 only bare hand/s which are in direct contact Critical N/A
with food product must wear glove/s. When
preparing food in the main production area
no gloves to be worn.

Outer protective clothing must be removed

when leaving preparation areas during
lunch/tea/comfort breaks and Disposable
protective clothing must be disposed
3.1.16 between use and not reused. A dedicated Major N/A
place or area must be specified for storage
of outer protective clothing in order that
staff have a place to leave protective
clothing when leaving the work stations.

SECTION TOTAL N/A

3.2 Building, Equipment and Pest Control

# Level N/A Comply Not Comply Comment IMG

Walls, Floors, Ceilings, Windows,
3.2.1 Doors/Curtains are in a good state of Critical N/A
cleanliness.

Walls, Floors, Ceilings, Windows,

3.2.2 Doors/Curtains are in a good state of repair Major N/A
and constructed of suitable material.

Lights in the food prep area are clean,

covered to protect area/food from possible
3.2.3 Major N/A
glass contamination, well maintained and
functional.

Sinks are clean and unblocked. Sinks and

taps are in good repair. Sinks plug is
3.2.4 available. Sinks have a waste water Major N/A
disposal unit approved by the local
authority - fat trap.

Hot water must be provided at the wash

3.2.5 Critical N/A
sink.

Gullies and grease traps are in a good state

3.2.6 Major N/A
of cleanliness and repair.

Floor drains are in a good state of

3.2.7 Major N/A
cleanliness and repair.

Washed items are stored in a manner to

3.2.8 Minor N/A
avoid water build-up or item contamination.

Preparation tables and surfaces are in a

3.2.9 Major N/A
good state of cleanliness.

Main production equipment is maintained in

3.2.10 Major N/A
a good state of cleanliness.

Preparation tables and surfaces are in a

3.2.11 Major N/A
good state of repair.

Main production equipment is maintained in

a state of good repair. Production
3.2.12 equipment including fryers, pizza oven etc. Major N/A
in a good state of repair and pose no risk to
the consumer

Small food handling equipment and utensils

(knives, serving tongs, mixers, cutting
boards, mixing bowls, tin openers, food
3.2.13 processors etc.) are maintained in a clean Critical N/A
condition. Equipment must also be in good
repair with no wooden handles or items
allowed.

Disposal bins are available, clean and lined

and not placed in immediate proximity to
food i.e. do not pose a threat of product
contamination. (Foot operated lids are
3.2.14 Major N/A
ideal. If lids are not foot operated avoid
placing lids on bins during high production
times, but lid must be available). Waste
must be removed regularly.

Ventilation adequate: the supply of

adequate fresh air to and the effective
removal of polluted or stale air from the
food-handling area to the extent that air
contaminants that could contaminate food,
and that gas, vapours, steam and warm air
3.2.15 that may arise during the handling of food Major N/A
are effectively removed, and that the
emergence of any unhygienic or unhealthy
condition in the food-handling area is
prevented. If mobile fans are in use these
fans must be maintained in a clean
condition.

Extractor Hoods are clean, functional and

3.2.16 Major N/A
well maintained.

Has a colour coded system been

3.2.17 implemented for cutting boards in the Major N/A
service departments?

Front of coffee shop equipment e.g. juicers,

blenders, flasks, ice-cream machine etc. are
3.2.18 Major N/A
kept clean, in good repair and form part of
the cleaning schedule

The coffee machine/s kept clean and in

good repair (especially the spout) with
correct, approved chemicals used for
3.2.19 cleaning. Coffee machine appears on Major N/A
cleaning schedule. Training on cleaning of
machine has been done with records on
file.

Page 13 of 36
 No evidence of pest infestation noted.
3.2.20 Critical N/A
(dead or alive)

Insectocutors shall be available in all areas

where open food is prepared. Insectocutors
3.2.21 Minor N/A
must be functional and switched on, clean
and correctly positioned.

No household pesticides and/or rodent

3.2.22 control may be used e.g. fly repellent Major N/A
candles.

SECTION TOTAL N/A

3.3 Cleaning Practices

# Level N/A Comply Not Comply Comment IMG

A master cleaning schedule applicable to
this area must be available. The cleaning
schedule must list the specific item/
equipment, frequency of cleaning, chemical
to be used, method of cleaning and
responsible person/s. All items present
must be indicated on the cleaning schedule
3.3.1 Major N/A
e.g. extraction, bins, basins, fridges, door
handles, cleaning equipment and
dispensers etc. Cleaning schedules, or a
separate verification sheet, must be signed
off by management or a supervisor to verify
that the cleaning schedule has been
adhered to.

No domestic cleaning chemicals may be in

3.3.2 Major N/A
use.

Sanitiser spray bottles must be available

3.3.3 for use on preparation surfaces and Critical N/A
sanitiser diluted to correct concentrations.

Double sanitiser bucket system present at

the work stations in the production areas 1
x buckets for cloths only, 1x buckets only
3.3.4 Critical N/A
for utensils and tools while in use in the
production area. Sanitiser diluted to correct
concentrations.

All chemical containers, inclusive of

sanitiser spray bottles and sanitiser
3.3.5 Major N/A
buckets, must be clearly labelled with
correct product type.

3.3.6 Waitron cloths must be kept clean Major N/A

Has a colour coded system been

3.3.7 implemented for cloths in the service Major N/A
departments?

Colour coded cleaning equipment shall be

3.3.8 Major N/A
used in service areas. Black for coffee shop

Cleaning equipment must be maintained in

a clean condition and exclude wood, feather
dusters and wire scourers. When not in use
3.3.9 Minor N/A
mops must be stored head down in a
bucket of clean sanitiser solution, or hung
up.

3.3.10 Double bucket mop system to be in place. Major N/A

Bulk chemicals shall be stored in a

3.3.11 dedicated controlled area separated from Minor N/A
food products and stored off the floor.

If a dishwasher is used, is it in a clean &

3.3.12 hygienic condition and good repair with Minor N/A
correct chemicals used

SECTION TOTAL N/A

3.4 Preparation and Storage

# Level N/A Comply Not Comply Comment IMG

Fridges and Freezers: Cleanliness and
3.4.1 maintenance of walls, floors, doors and Critical N/A
handles, and ceilings. No bad odours.

Fridges and Freezers: all products shall be

stored to permit effective stock rotation and
dated. FIFO must be practiced. All
decanted/unpacked/opened/prepared
foodstuffs must be stored in a durable
3.4.2 Critical N/A
container, covered to prevent cross-
contamination and clearly dated with the
date of
decanting/unpacking/opening/preparation
etc.

Fridges and Freezers: No expired stock is

3.4.3 present unless stored in a clearly Critical N/A
demarcated area.

Doors to refrigeration facilities must be

3.4.4 Major N/A
kept closed.

Dry Storage: Cleanliness of walls, floors,

3.4.5 Minor N/A
doors and ceilings. No bad odours.

Dry Storage: all products shall be stored to

3.4.6 permit effective stock rotation and dated. Critical N/A
FIFO must be practiced.

Dry Storage: No expired stock is present

3.4.7 Critical N/A
unless stored in a clearly demarcated area.

Dry Storage: all stock is in apparent good

condition and covered. No evidence of
cross contamination noted. Stock may not
be stored directly on the floor to facilitate
3.4.8 Major N/A
cleaning. Any shelf or display case used for
displaying or storing food or any container
shall be kept clean and free from dust or
any other impurity.

Packaging materials must be protected

from possible contamination, stored upside
3.4.9 down, away from food and chemicals in a Minor N/A
neat and orderly fashion off the floor.

Packaging materials may only be used for

3.4.10 Minor N/A
the purpose it is intended.

Page 14 of 36
 Clean as you go policy must be
3.4.11 Major N/A
implemented during production.

No potential of product/cross
3.4.12 contamination during production is Critical N/A
observed.

Defrosting of product is carried out only in

a fridge (no defrosting in water, or at room
temperature). Defrosting products shall be
3.4.13 placed in a self draining container where Critical N/A
applicable, and placed on the bottom shelf.
Products should not be mixed in the same
container e.g. chicken and meat.

No evidence of physical deterioration or

abuse of food items is observed nor
expired products being used in production
3.4.14 Critical N/A
(e.g. topping up of old product with new,
use of old or expired ingredients to make
new dishes etc.).

Is crockery and cutlery used for serving

3.4.15 Major N/A
food clean and in good condition.

SECTION TOTAL N/A

3.5 Temperature Control

# Level N/A Comply Not Comply Comment IMG
Products in cold display fridges are
3.5.1 maintained at or below 5 degrees Celsius Critical N/A
core temperature.

Products in Production fridges maintained

at or below 5 degrees Celsius core
3.5.2 Critical N/A
temperature, Milk maintained at or below 4
degrees Celsius core temperature.

Products in Freezers containing ice cream

and sorbet, excluding sorbet used for soft
serve purposes, to be kept at - 18C. Any
3.5.3 Critical N/A
other frozen food which is marked as a
frozen product to be at - 12C. Surface
temperature +/-2degC.

Products in hot foods display areas must

3.5.4 be maintained at or above 60 degrees Critical N/A
Celsius core temperature.

No evidence of in-production temperature

3.5.5 Critical N/A
abuse noted.

Product temperature must be monitored

and recorded daily. Log sheets shall be
3.5.6 Critical N/A
accurate inclusive of decimal points and
available on file for review.

Corrective actions must be implemented if

temperatures recorded are not in line with
3.5.7 Major N/A
legal requirements and indicated on log
sheets for review.

Every cooling apparatus or facility used for

the storage or display of chilled perishable
food shall be provided with a thermometer
which at all times shall reflect the degree of
3.5.8 Minor N/A
cooling of the area concerned and which
shall be in such a condition and positioned
so that an accurate reading may be taken
unhampered.

Every heating apparatus or facility used for

the storage or display of heated perishable
food shall be provided with a thermometer
which at all times shall reflect the degree of
3.5.9 Minor N/A
heating of the heating area concerned and
which shall be in such a condition and
positioned so that an accurate reading may
be taken unhampered.

SECTION TOTAL N/A

3.6 Merchandising
# Level N/A Comply Not Comply Comment IMG
Sales area and display fridges/freezers are
3.6.1 Minor N/A
maintained in a clean condition.

Individually wrapped items bought in e.g.

muffins/biscuits/sandwiches must have a
sell-by date, ingredient list and allergens. If
3.6.2 Major N/A
items are unwrapped and on display the
ingredient and allergen information must be
kept on file

3.6.3 No expired products on sale/display. Critical N/A

Products using imitation cream are labelled

3.6.4 Critical N/A
as such

No evidence of temperature abuse e.g.

perishable products that should be
merchandised at controlled temperatures
3.6.5 Critical N/A
must not be retailed at room temperature
e.g. sandwiches, salads, quiches, cakes
with real cream etc.

Are temperatures checked and records kept

3.6.6 for merchandised foods required to be kept Critical N/A
either hot or cold

There must only be one spoon/utensil per

3.6.7 Major N/A
product for serving.

Pre-packed food, depending on the type of

food, shall be packed in a dustproof and
3.6.8 liquid proof container that protects the Major N/A
product therein against contamination
(droplet contamination by insects or dust.)

Lists of ingredients and allergens must be

on file in each Service Department, for all
3.6.9 processed products produced in these Major N/A
Service Departments in order to comply
with the labelling legislation.

SECTION TOTAL N/A

Page 15 of 36
 4 Butchery

4.1 Personal Hygiene

# Level N/A Comply Not Comply Comment IMG
Hand wash basin available, clean,
4.1.1 accessible and not used for another Major Comply
purpose.

Hand wash basin equipped with anti-

4.1.2 Critical Comply
bacterial soap, paper towel, hand sanitiser.

Hand wash basin has both hot and cold

4.1.3 Critical Comply H;50C
water available.

A dedicated bin and hand washing signs

4.1.4 Minor Comply
must be available at the hand wash basin.

Hand washing correctly and continuously

4.1.5 Critical Comply
applied by food handlers.

Staff is aware of the allergen products in

use in the department and are following the
correct hand wash procedures after
handling the product. The eight foods
4.1.6 identified by the law are: Milk. Eggs. Fish Major Comply
(e.g., bass, flounder, cod) Crustacean
shellfish (e.g., crab, lobster, shrimp) Tree
nuts (e.g., almonds, walnuts, pecans)
Peanuts. Wheat. Soybeans.

Finger nails clean, short and without nail

4.1.7 Minor Comply
varnish.

Cuts and wounds shall be protected if

4.1.8 applicable. (Blue Plasters, finger gloves, Major N/A
etc.)

Food handlers shall not wear any jewellery

including watch, wedding band, earrings,
piercings, traditional bracelets or any other
4.1.9 jewellery/adornment unless covered whilst Major Comply
preparing food or being present in the food
preparation areas unless these are suitably
covered.

Eating, drinking, smoking, chewing gum are

not allowed while working in the food
4.1.10 Major Comply
preparation area. No evidence of any of
these bad practices shall be present.

No personal belongings may be stored in

working areas including cell phones,
4.1.11 Major Comply
newspapers, bags, medication, toiletries
etc.

Food Handlers and management staff shall

wear protective clothing whilst preparing
food or being present in the food
4.1.12 Major Comply
preparation areas. Protective clothing shall
be clean and neat and must include clean
closed shoes.

Food handlers, visitors and management

staff shall wear headgear in the form of a
mop cap whilst preparing food or being
4.1.13 present in the food preparation areas. Mop Major Comply
caps must completely cover hair and/or
other head covering that may be worn.
Beard guards to be worn if appropriate.

Sleeve guards shall be worn if long sleeved

4.1.14 Major Comply
personal clothing is in use.

Gloves must be correctly used and

controlled. Clean gloves must be worn.
When dishing up and serving customers
4.1.15 only bare hand/s which are in direct contact Critical Comply
with food product must wear glove/s. When
preparing food in the main production area
no gloves to be worn.

Outer protective clothing must be removed

when leaving preparation areas during
lunch/tea/comfort breaks and Disposable
protective clothing must be disposed
4.1.16 between use and not reused. A dedicated Major Comply
place or area must be specified for storage
of outer protective clothing in order that
staff have a place to leave protective
clothing when leaving the work stations.

SECTION TOTAL (87/87) 100%

4.2 Building, Equipment and Pest Control

# Level N/A Comply Not Comply Comment IMG

Walls, Floors, Ceilings, Windows,
4.2.1 Doors/Curtains are in a good state of Critical Comply
cleanliness.

Walls, Floors, Ceilings, Windows,

4.2.2 Doors/Curtains are in a good state of repair Major Not Comply Damaged floor noted
and constructed of suitable material.

Lights are clean, covered to protect

area/food from possible glass
4.2.3 Major Comply
contamination, well maintained and
functional.

Page 16 of 36
 Sinks are clean and unblocked. Sinks and
taps are in good repair. Sinks plug is
4.2.4 available. Sinks have a waste water Major Comply
disposal unit approved by the local
authority - fat trap.

Hot water must be provided at the wash

4.2.5 Critical Comply H:50C
sink.

Gullies and grease traps are in a good state

4.2.6 Major Comply
of cleanliness and repair.

Floor drains are in a good state of

4.2.7 Major Comply
cleanliness and repair.

Washed items are stored in a manner to

4.2.8 Minor Comply
avoid water build-up or item contamination.

Preparation tables and surfaces are in a

4.2.9 Major Comply
good state of cleanliness.

Preparation tables and surfaces are in a

4.2.10 Major Comply
good state of repair.

Main production equipment is maintained in

4.2.11 Major Comply
a good state of cleanliness and repair

The band saw has to be cleaned at least

once a day with SABS approved chemicals
and records to be on file. All required steps
4.2.12 Major Comply
as per regulation to reflect as part of the
cleaning procedure and tasks to be
completed.

The Tenderiser has to be cleaned at least

once a day with SABS approved chemicals
and records to be on file. All required steps
4.2.13 Major Comply
as per regulation to reflect as part of the
cleaning procedure and tasks to be
completed.

The Filler has to be cleaned at least once a

day with SABS approved chemicals and
records to be on file. All required steps as
4.2.14 Major Comply
per regulation to reflect as part of the
cleaning procedure and tasks to be
completed.

The mincer has to be cleaned at least once

a day with SABS approved chemicals and
records to be on file. All required steps as
4.2.15 Major Comply
per regulation to reflect as part of the
cleaning procedure and tasks to be
completed.

The Vacuum Packing Machine has to be

cleaned at least once a day with SABS
approved chemicals and records to be on
4.2.16 Major Comply
file. All required steps as per regulation to
reflect as part of the cleaning procedure
and tasks to be completed.

Small food handling equipment and utensils

(knives, serving tongs, mixers, cutting
boards, mixing bowls, tin openers, food
4.2.17 processors etc.) are maintained in a clean Critical Comply
condition. Equipment must also be in good
repair with no wooden handles or items
allowed.

Disposal bins are available, clean and lined

and not placed in immediate proximity to
food i.e. do not pose a threat of product
contamination. (Foot operated lids are
4.2.18 Major Comply
ideal. If lids are not foot operated avoid
placing lids on bins during high production
times, but lid must be available). Waste
must be removed regularly.

Ventilation adequate: the supply of

adequate fresh air to and the effective
removal of polluted or stale air from the
food-handling area to the extent that air
contaminants that could contaminate food,
and that gas, vapours, steam and warm air
4.2.19 that may arise during the handling of food Major Comply
are effectively removed, and that the
emergence of any unhygienic or unhealthy
condition in the food-handling area is
prevented. If mobile fans are in use these
fans must be maintained in a clean
condition

Has a colour coded system been

4.2.20 implemented for cutting boards in the Major Comply
service departments?

No evidence of pest infestation noted.

4.2.21 Critical Comply
(dead or alive)

Measures must be in place to control pests

in preparation and serving areas. These
measures must not pose a food safety risk
4.2.22 or risk to staff/customers. Where applicable Major Comply
apparatus in use must be functional and
switched on, clean and correctly
positioned.

No household pesticides and/or rodent

4.2.23 control may be used e.g. fly repellent Major Comply
candles.

SECTION TOTAL (126/131) 96%

4.3 Cleaning Practices

# Level N/A Comply Not Comply Comment IMG
A master cleaning schedule applicable to
this area must be available. The cleaning
schedule must list the specific item/
equipment, frequency of cleaning, chemical
to be used, method of cleaning and
responsible person/s. All items present
must be indicated on the cleaning schedule Major
4.3.1 Comply
e.g. extraction, bins, basins, fridges, door
handles, cleaning equipment and
dispensers etc. Cleaning schedules, or a
separate verification sheet, must be signed
off by management or a supervisor to verify
that the cleaning schedule has been
adhered to.

Page 17 of 36
 No domestic cleaning chemicals may be in
4.3.2 Major Comply
use.

Sanitiser spray bottles must be available

4.3.3 for use on preparation surfaces and Critical Comply
sanitiser diluted to correct concentrations.

Double sanitiser bucket system present at

the work stations in the production areas 1
x buckets for cloths only, 1x buckets only
4.3.4 Critical Comply
for utensils and tools while in use in the
production area. Sanitiser diluted to correct
concentrations.

All chemical containers, inclusive of

sanitiser spray bottles and sanitiser
4.3.5 Major Comply
buckets, must be clearly labelled with
correct product type.

4.3.6 Clean disposable cloths should be in use. Critical Comply

Has a colour coded system been

4.3.7 implemented for cloths in the service Major Comply Red cloths
departments?

Colour coded cleaning equipment shall be

4.3.8 Major Comply
used in service areas. Red for Butchery.

Cleaning equipment must be maintained in

a clean condition and exclude wood, feather
dusters and wire scourers. When not in use
4.3.9 Minor Comply
mops must be stored head down in a
bucket of clean sanitiser solution, or hung
up.

4.3.10 Double bucket mop system to be in place. Major Comply

Bulk chemicals shall be stored in a

4.3.11 dedicated controlled area separated from Minor Comply
food products and stored off the floor.

SECTION TOTAL (62/62) 100%

4.4 Preparation and Storage

# Level N/A Comply Not Comply Comment IMG
Fridges and Freezers: Cleanliness and
4.4.1 maintenance of walls, floors, doors and Critical Comply
handles, and ceilings. No bad odours.

Fridges and Freezers: all products shall be

stored to permit effective stock rotation and
dated. FIFO must be practiced. All
decanted/unpacked/opened/prepared
foodstuffs must be stored in a durable
4.4.2 Critical Comply
container, covered to prevent cross-
contamination and clearly dated with the
date of
decanting/unpacking/opening/preparation
etc.

Fridges and Freezers: No expired stock is

4.4.3 present unless stored in a clearly Critical Comply
demarcated area.

Fridges and Freezers: all stock is in

apparent good condition and covered. No
4.4.4 evidence of cross contamination noted. Critical Comply
Stock may not be stored directly on the
floor to facilitate cleaning and airflow.

Doors to refrigeration facilities must be

4.4.5 Major Comply
kept closed.

Dry Storage: Cleanliness of walls, floors,

4.4.6 Minor Comply
doors and ceilings. No bad odours.

Dry Storage: all products shall be stored to

4.4.7 permit effective stock rotation and dated. Critical Comply
FIFO must be practiced.

Dry Storage: No expired stock is present

4.4.8 Critical Comply
unless stored in a clearly demarcated area.

Dry Storage: all stock is in apparent good

condition and covered. No evidence of
cross contamination noted. Stock may not
be stored directly on the floor to facilitate
4.4.9 Critical Comply
cleaning. Any shelf or display case used for
displaying or storing food or any container
shall be kept clean and free from dust or
any other impurity.

Packaging materials must be protected

from possible contamination, stored upside
4.4.10 Minor Comply
down, away from food and chemicals in a
neat and orderly fashion off the floor.

Packaging materials may only be used for

4.4.11 Minor Comply
the purpose it is intended.

Clean as you go policy must be

4.4.12 Major Comply
implemented during production.

No potential of product/cross
4.4.13 contamination during production is Critical Comply
observed.

No evidence of physical deterioration or

abuse of food items is observed nor
expired products being used in production.
4.4.14 Proper control measures shall be Critical Comply
implemented and exercised over the making
of biltong in-store if applicable, this must
be done in a hygienic manner.

Defrosting of product is carried out only in

a fridge (no defrosting in water, or at room
temperature). Defrosting products shall be
4.4.15 placed in a self draining container where Critical N/A
applicable, and placed on the bottom shelf.
Products should not be mixed in the same
container e.g. chicken and meat.

Page 18 of 36
 Frozen food thawed for further processing
may be re-frozen, provided that a) The core
temperature does not exceed 5°C. b) The
thawing process is as short as possible and
does not exceed 10 hours (as the case may
be) c) The run-off liquid from the thawing
4.4.16 process is adequately drained to prevent Major Comply
cross contamination d) The food is handled
in accordance with good manufacturing
practices and e) The chilling commences
immediately to comply with the
temperatures as per regulation for the
specific product.

No product or crate with product in it is

allowed to stand directly on the floor during
4.4.17 Minor Comply
processing or packaging. Evaluate for
fridge as well as production area.

Proper control measures shall be

4.4.18 implemented and exercised over the Minor N/A
retailing of game meat if applicable.

SECTION TOTAL (109/109) 100%

4.5 Temperature Control

# Level N/A Comply Not Comply Comment IMG

Products in cold display fridges are
4.5.1 maintained at or below 5 degrees Celsius Critical Comply Beef: 3.6C Lamb:4.4C
core temperature.

Products in Production fridges maintained

at or below 5 degrees Celsius core
4.5.2 Critical Comply Pork:4.3C Wors: 4.0C
temperature, Milk maintained at or below 4
degrees Celsius core temperature.

Products in Freezers containing ice cream

and sorbet, excluding sorbet used for soft
serve purposes, to be kept at - 18C. Any
4.5.3 Critical Comply Liver: -13C
other frozen food which is marked as a
frozen product to be at - 12C. Surface
temperature +/-2degC.

No evidence of in-production temperature

4.5.4 Critical Comply
abuse noted.

Product temperature must be monitored

and recorded daily. Log sheets shall be
4.5.5 Critical Comply
accurate inclusive of decimal points and
available on file for review.

Corrective actions must be implemented if

temperatures recorded are not in line with
4.5.6 Major N/A
legal requirements and indicated on log
sheets for review.

Every cooling apparatus or facility used for

the storage or display of chilled perishable
food shall be provided with a thermometer
which at all times shall reflect the degree of
4.5.7 Minor Comply
cooling of the area concerned and which
shall be in such a condition and positioned
so that an accurate reading may be taken
unhampered.

SECTION TOTAL (51/51) 100%

4.6 Merchandising
# Level N/A Comply Not Comply Comment IMG
Sales area and display fridges/freezers are
4.6.1 Minor Comply
maintained in a clean condition.

All products shall be dated with sell-by

4.6.2 Major Comply
dates.

4.6.3 No expired products on sale/display. Critical Comply

Auditor notes any practices that are not

covered in the audit criteria above that may
lead to a possible food safety risk to the
consumer or other concerns raised at time
4.6.4 Critical N/A
of audit e.g. re-dating of products, removal
of Freshline date labels, rewrapping of
expired products, Use of expired products
during production, etc.

No evidence of temperature abuse e.g.

perishable products that should be
4.6.5 Critical Comply
merchandised at controlled temperatures
must not be retailed at room temperature.

Pre-packed food, depending on the type of

food, shall be packed in a dustproof and
4.6.6 liquid proof container that protects the Major Comply
product therein against contamination
(droplet contamination by insects or dust.)

Fridges and Freezers must not be packed

4.6.7 Major Comply
above recommended load limits.

All products that were received frozen but

are sold as a thawed products should
4.6.8 Major Comply
indicate this clearly on the label to the
consumer as Previously Frozen.

Lists of ingredients and allergens must be

on file in each Service Department, for all
4.6.9 processed products produced in these Major Comply
Service Departments in order to comply
with the labelling legislation.

All in-store produced and packaged

processed and dried meat products (e.g.
burger patties, sausage, wors, biltong, dried
wors and cabanossi) must have a label on
the product which indicates the meat
species (i.e. the animal(s) from which the
meat is derived) plus full ingredient list and
4.6.10 Critical Comply
allergens. All other wrapped meat items
must indicate the species clearly e.g. beef
steak/kudu steak. Kebabs and items in
gourmet counters must indicate the
species, and the ingredients of
marinades/spices used must be kept on file
should customers request this.

SECTION TOTAL (56/56) 100%

Page 19 of 36
 5 Fish Shop And Sushi Preparation Area

5.1 Personal Hygiene

# Level N/A Comply Not Comply Comment IMG
Hand wash basin available, clean,
5.1.1 accessible and not used for another Major N/A
purpose.

Hand wash basin has both hot and cold

5.1.2 Critical N/A
water available.

Hand wash basin equipped with anti-

5.1.3 Critical N/A
bacterial soap, paper towel, hand sanitiser.

A dedicated bin and hand washing signs

5.1.4 Minor N/A
must be available at the hand wash basin.

Hand washing correctly and continuously

5.1.5 Critical N/A
applied by food handlers.

Staff is aware of the allergen products in

use in the department and are following the
correct hand wash procedures after
handling the product. The eight foods
5.1.6 identified by the law are: Milk. Eggs. Fish Major N/A
(e.g., bass, flounder, cod) Crustacean
shellfish (e.g., crab, lobster, shrimp) Tree
nuts (e.g., almonds, walnuts, pecans)
Peanuts. Wheat. Soybeans.

Finger nails clean, short and without nail

5.1.7 Minor N/A
varnish.

Cuts and wounds shall be protected if

5.1.8 applicable. (Blue Plasters, finger gloves, Major N/A
etc.)

Food handlers shall not wear any jewellery

including watch, wedding band, earrings,
piercings, traditional bracelets or any other
5.1.9 Major N/A
jewellery/adornment unless covered whilst
preparing food or being present in the food
preparation areas.

Eating, drinking, smoking, chewing gum are

not allowed while working in the food
5.1.10 Major N/A
preparation area. No evidence of any of
these bad practices shall be present.

No personal belongings may be stored in

working areas including cell phones,
5.1.11 Major N/A
newspapers, bags, medication, toiletries
etc.

Food Handlers and management staff shall

wear protective clothing whilst preparing
food or being present in the food
5.1.12 Major N/A
preparation areas. Protective clothing shall
be clean and neat and must include clean
closed shoes.

Food handlers, visitors and management

staff shall wear headgear in the form of a
mop cap whilst preparing food or being
5.1.13 present in the food preparation areas. Mop Major N/A
caps must completely cover hair and/or
other head covering that may be worn.
Beard guards to be worn if appropriate.

Sleeve guards shall be worn if long sleeved

5.1.14 Major N/A
personal clothing is in use.

Gloves must be correctly used and

controlled. Clean gloves must be worn.
When dishing up and serving customers
5.1.15 only bare hand/s which are in direct contact Critical N/A
with food product must wear glove/s. When
preparing food in the main production area
no gloves to be worn.

Outer protective clothing must be removed

when leaving preparation areas during
lunch/tea/comfort breaks and Disposable
protective clothing must be disposed
5.1.16 between use and not reused. A dedicated Major N/A
place or area must be specified for storage
of outer protective clothing in order that
staff have a place to leave protective
clothing when leaving the work stations.

SECTION TOTAL N/A

5.2 Building, Equipment and Pest Control

# Level N/A Comply Not Comply Comment IMG
Walls, Floors, Ceilings, Windows,
5.2.1 Doors/Curtains are in a good state of Critical N/A
cleanliness.

Walls, Floors, Ceilings, Windows,

5.2.2 Doors/Curtains are in a good state of repair Major N/A
and constructed of suitable material.

Lights are clean, covered to protect

area/food from possible glass
5.2.3 Major N/A
contamination, well maintained and
functional.

Sinks are clean and unblocked. Sinks and

taps are in good repair. Sinks plug is
5.2.4 available. Sinks have a waste water Major N/A
disposal unit approved by the local
authority - fat trap.

Gullies and grease traps are in a good state

5.2.5 Major N/A
of cleanliness and repair.

Floor drains are in a good state of

5.2.6 Major N/A
cleanliness and repair.

5.2.7 Washed items are stored in a manner to Minor N/A

avoid water build-up or item contamination.

Preparation tables and surfaces are in a

5.2.8 Major N/A
good state of cleanliness.

Preparation tables and surfaces are in a

5.2.9 Major N/A
good state of repair.

Page 20 of 36
 Hot water must be provided at the wash
5.2.10 Critical N/A
sink.

Main production equipment is maintained in

5.2.11 Major N/A
a good state of cleanliness.

Main production equipment is maintained in

5.2.12 Major N/A
a state of good repair.

Small food handling equipment and utensils

(knives, serving tongs, mixers, cutting
boards, mixing bowls, tin openers, food
5.2.13 processors etc.) are maintained in a clean Critical N/A
condition. Equipment must also be in good
repair with no wooden handles or items
allowed.

Disposal bins are available, clean and lined

and not placed in immediate proximity to
food i.e. do not pose a threat of product
contamination. (Foot operated lids are
5.2.14 Major N/A
ideal. If lids are not foot operated avoid
placing lids on bins during high production
times, but lid must be available). Waste
must be removed regularly.

Ventilation adequate: the supply of

adequate fresh air to and the effective
removal of polluted or stale air from the
food-handling area to the extent that air
contaminants that could contaminate food,
and that gas, vapours, steam and warm air
5.2.15 that may arise during the handling of food Major N/A
are effectively removed, and that the
emergence of any unhygienic or unhealthy
condition in the food-handling area is
prevented. If mobile fans are in use these
fans must be maintained in a clean
condition.

Extractor Hoods are clean, functional and

5.2.16 Major N/A
well maintained.

Has a colour coded system been

5.2.17 implemented for cutting boards in the Major N/A
service departments?

No evidence of pest infestation noted.

5.2.18 Critical N/A
(dead or alive)

Measures must be in place to control pests

in preparation and serving areas. These
measures must not pose a food safety risk
5.2.19 or risk to staff/customers. Where applicable Major N/A
apparatus in use must be functional and
switched on, clean and correctly
positioned.

No household pesticides and/or rodent

5.2.20 control may be used e.g. fly repellent Major N/A
candles.

SECTION TOTAL N/A

5.3 Cleaning Practices

# Level N/A Comply Not Comply Comment IMG

A master cleaning schedule applicable to
this area must be available. The cleaning
schedule must list the specific item/
equipment, frequency of cleaning, chemical
to be used, method of cleaning and
responsible person/s. All items present
must be indicated on the cleaning schedule
5.3.1 Major N/A
e.g. extraction, bins, basins, fridges, door
handles, cleaning equipment and
dispensers etc. Cleaning schedules, or a
separate verification sheet, must be signed
off by management or a supervisor to verify
that the cleaning schedule has been
adhered to.

No domestic cleaning chemicals may be in

5.3.2 Major N/A
use.

Sanitiser spray bottles must be available

5.3.3 for use on preparation surfaces and Critical N/A
sanitiser diluted to correct concentrations.

Double sanitiser bucket system present at

the work stations in the production areas 1
x buckets for cloths only, 1x buckets only
5.3.4 Critical N/A
for utensils and tools while in use in the
production area. Sanitiser diluted to correct
concentrations.

All chemical containers, inclusive of

sanitiser spray bottles and sanitiser
5.3.5 Major N/A
buckets, must be clearly labelled with
correct product type.

5.3.6 Clean disposable cloths should be in use. Major N/A

Has a colour coded system been

5.3.7 implemented for cloths in the service Major N/A
departments?

Colour coded cleaning equipment shall be

5.3.8 Major N/A
used in service areas.

Cleaning equipment must be maintained in

a clean condition and exclude wood, feather
dusters and wire scourers. When not in use
5.3.9 Minor N/A
mops must be stored head down in a
bucket of clean sanitiser solution, or hung
up.

5.3.10 Double bucket mop system to be in place. Major N/A

Bulk chemicals shall be stored in a

5.3.11 dedicated controlled area separated from Minor N/A
food products and stored off the floor.

SECTION TOTAL N/A

5.4 Preparation and Storage

# Level N/A Comply Not Comply Comment IMG

Page 21 of 36
 Fridges and Freezers: Cleanliness and
5.4.1 maintenance of walls, floors, doors and Critical N/A
handles, and ceilings. No bad odours.

Fridges and Freezers: all products shall be

stored to permit effective stock rotation and
dated. FIFO must be practiced. All
decanted/unpacked/opened/prepared
foodstuffs must be stored in a durable
5.4.2 Critical N/A
container, covered to prevent cross-
contamination and clearly dated with the
date of
decanting/unpacking/opening/preparation
etc.

Fridges and Freezers: No expired stock is

5.4.3 present unless stored in a clearly Critical N/A
demarcated area.

Fridges and Freezers: all stock is in

apparent good condition and covered. No
5.4.4 evidence of cross contamination noted. Critical N/A
Stock may not be stored directly on the
floor to facilitate cleaning and airflow.

Doors to refrigeration facilities must be

5.4.5 Major N/A
kept closed.

Dry Storage: Cleanliness of walls, floors,

5.4.6 Minor N/A
doors and ceilings. No bad odours.

Dry Storage: all products shall be stored to

5.4.7 permit effective stock rotation and dated. Critical N/A
FIFO must be practiced.

Dry Storage: No expired stock is present

5.4.8 Critical N/A
unless stored in a clearly demarcated area.

Dry Storage: all stock is in apparent good

condition and covered. No evidence of
cross contamination noted. Stock may not
be stored directly on the floor to facilitate
5.4.9 Critical N/A
cleaning. Any shelf or display case used for
displaying or storing food or any container
shall be kept clean and free from dust or
any other impurity.

Packaging materials must be protected

from possible contamination, stored upside
5.4.10 Minor N/A
down, away from food and chemicals in a
neat and orderly fashion off the floor.

Packaging materials may only be used for

5.4.11 Minor N/A
the purpose it is intended.

Clean as you go policy must be

5.4.12 Major N/A
implemented during production.

No potential of product/cross
5.4.13 contamination during production is Critical N/A
observed.

No evidence of physical deterioration or

abuse of food items is observed nor
expired products being used in production.
5.4.14 No customer trolleys in use. (e.g. topping Critical N/A
up of old product with new, use of old or
expired ingredients to make new dishes
etc.).

Sushi rice needs to be controlled and dated

5.4.15 Critical N/A
during storage and usage procedures.

Defrosting of product is carried out only in

a fridge (no defrosting in water, or at room
temperature). Defrosting products shall be
5.4.16 placed in a self draining container where Critical N/A
applicable, and placed on the bottom shelf.
Products should not be mixed in the same
container.

Frozen food thawed for further processing

may be re-frozen, provided that a) The core
temperature does not exceed 5°C. b) The
thawing process is as short as possible and
does not exceed 10 hours (as the case may
be) c) The run-off liquid from the thawing
5.4.17 process is adequately drained to prevent Major N/A
cross contamination d) The food is handled
in accordance with good manufacturing
practices and e) The chilling commences
immediately to comply with the
temperatures as per regulation for the
specific product.

No product or crate with product in it is

allowed to stand directly on the floor during
5.4.18 Minor N/A
processing or packaging. Evaluate for
fridge as well as production area.

SECTION TOTAL N/A

5.5 Temperature Control

# Level N/A Comply Not Comply Comment IMG
Products in cold display fridges are
5.5.1 maintained at or below 5 degrees Celsius Critical N/A
core temperature.

Products in Production fridges maintained

at or below 5 degrees Celsius core
5.5.2 Critical N/A
temperature, Milk maintained at or below 4
degrees Celsius core temperature.

Products in Freezers containing ice cream

and sorbet, excluding sorbet used for soft
serve purposes, to be kept at - 18C. Any
5.5.3 Critical N/A
other frozen food which is marked as a
frozen product to be at - 12C. Surface
temperature +/-2degC.

No evidence of in-production temperature

5.5.4 abuse noted. Critical N/A

Product temperature must be monitored

and recorded daily. Log sheets shall be
5.5.5 Critical N/A
accurate inclusive of decimal points and
available on file for review.

Page 22 of 36
 Corrective actions must be implemented if
temperatures recorded are not in line with
5.5.6 Major N/A
legal requirements and indicated on log
sheets for review.

Fish slab temperature monitoring sheet to

5.5.7 Critical N/A
be in place and in use.

Every cooling apparatus or facility used for

the storage or display of chilled perishable
food shall be provided with a thermometer
which at all times shall reflect the degree
5.5.8 Minor N/A
cooling of the area concerned and which
shall be in such a condition and positioned
so that an accurate reading may be taken
unhampered.

SECTION TOTAL N/A

5.6 Merchandising

# Level N/A Comply Not Comply Comment IMG

Sales area and display fridges/freezers are
5.6.1 Minor N/A
maintained in a clean condition.

All products shall be dated with sell-by

5.6.2 Major N/A
dates.

5.6.3 No expired products on sale/display. Critical N/A

Auditor notes any practices that are not

covered in the audit criteria above that may
lead to a possible food safety risk to the
consumer or other concerns raised at time
5.6.4 Critical N/A
of audit e.g. re-dating of products, removal
of Freshline date labels, rewrapping of
expired products, Use of expired products
during production, etc.

No evidence of temperature abuse e.g.

perishable products that should be
5.6.5 merchandised at controlled temperatures Critical N/A
must not be retailed at room temperature
e.g. cooked fish, sushi etc.

Pre-packed food, depending on the type of

food, shall be packed in a dustproof and
5.6.6 liquid proof container that protects the Major N/A
product therein against contamination
(droplet contamination by insects or dust.)

Fish slab correct in use and maintained as

5.6.7 per procedure with at least 70% of the fish Major N/A
covered with crushed ice (two thirds).

5.6.8 All sushi product has a 1 day shelf life. Major N/A

Condition of the sushi mats in use to be

5.6.9 Major N/A
evaluated.

Fridges and Freezers must not be packed

5.6.10 Major N/A
above recommended load limits.

All products that were received frozen but

are sold as a thawed products should
5.6.11 Major N/A
indicate this clearly on the label to the
consumer as Previously Frozen.

Lists of ingredients and allergens must be

on file in each Service Department, for all
5.6.12 processed products produced in these Major N/A
Service Departments in order to comply
with the labelling legislation.

SECTION TOTAL N/A

6 Bakery

6.1 Personal Hygiene

# Level N/A Comply Not Comply Comment IMG

Hand wash basin available, clean,
6.1.1 accessible and not used for another Major Comply
purpose.

Hand wash basin has both hot and cold

6.1.2 Critical Comply H:43C
water available.

Hand wash basin equipped with anti-

6.1.3 Critical Comply
bacterial soap, paper towel, hand sanitiser.

A dedicated bin and hand washing signs

6.1.4 Minor Comply
must be available at the hand wash basin.

Hand washing correctly and continuously

6.1.5 Critical Comply
applied by food handlers.

Staff is aware of the allergen products in

use in the department and are following the
correct hand wash procedures after
handling the product. The eight foods
6.1.6 identified by the law are: Milk. Eggs. Fish Major Comply
(e.g., bass, flounder, cod) Crustacean
shellfish (e.g., crab, lobster, shrimp) Tree
nuts (e.g., almonds, walnuts, pecans)
Peanuts. Wheat. Soybeans.

Finger nails clean, short and without nail

6.1.7 Minor Comply
varnish.

Cuts and wounds shall be protected if

6.1.8 applicable. (Blue Plasters, finger gloves, Major N/A
etc.)

Food handlers shall not wear any jewellery

including watch, wedding band, earrings,
piercings, traditional bracelets or any other
6.1.9 jewellery/adornment unless covered whilst Major Comply
preparing food or being present in the food
preparation areas.

Eating, drinking, smoking, chewing gum are

not allowed while working in the food
6.1.10 Major Comply
preparation area. No evidence of any of
these bad practices shall be present.

Page 23 of 36
 No personal belongings may be stored in
working areas including cell phones,
6.1.11 Major Comply
newspapers, bags, medication, toiletries
etc.

Food Handlers and management staff shall

wear protective clothing whilst preparing
food or being present in the food
6.1.12 Major Comply
preparation areas. Protective clothing shall
be clean and neat and must include clean
closed shoes.

Food handlers, visitors and management

staff shall wear headgear in the form of a
mop cap whilst preparing food or being
6.1.13 present in the food preparation areas. Mop Major Comply
caps must completely cover hair and/or
other head covering that may be worn.
Beard guards to be worn if appropriate.

Sleeve guards shall be worn if long sleeved

6.1.14 Major Comply
personal clothing is in use.

Gloves must be correctly used and

controlled. Clean gloves must be worn.
When dishing up and serving customers
6.1.15 only bare hand/s which are in direct contact Critical Comply
with food product must wear glove/s. When
preparing food in the main production area
no gloves to be worn.

Outer protective clothing must be removed

when leaving preparation areas during
lunch/tea/comfort breaks and Disposable
protective clothing must be disposed
6.1.16 between use and not reused. A dedicated Major Comply
place or area must be specified for storage
of outer protective clothing in order that
staff have a place to leave protective
clothing when leaving the work stations.

SECTION TOTAL (87/87) 100%

6.2 Building, Equipment and Pest Control

# Level N/A Comply Not Comply Comment IMG
Walls, Floors, Ceilings, Windows,
6.2.1 Doors/Curtains are in a good state of Critical Comply
cleanliness.

Walls, Floors, Ceilings, Windows,

6.2.2 Doors/Curtains are in a good state of repair Major Not Comply Damaged floor tiles noted
and constructed of suitable material.

Lights are clean, covered to protect

area/food from possible glass
6.2.3 Major Comply
contamination, well maintained and
functional.

Sinks are clean and unblocked. Sinks and

taps are in good repair. Sinks plug is
6.2.4 available. Sinks have a waste water Major Comply
disposal unit approved by the local
authority - fat trap.

Hot water must be provided at the wash

6.2.5 Critical Comply H:45C
sink.

Gullies and grease traps are in a good state

6.2.6 Major Comply
of cleanliness and repair.

Floor drains are in a good state of

6.2.7 Major Comply
cleanliness and repair.

Washed items are stored in a manner to

6.2.8 Minor Comply
avoid water build-up or item contamination.

Preparation tables and surfaces are in a

6.2.9 Major Comply
good state of cleanliness.

Preparation tables and surfaces are in a

6.2.10 Major Comply
good state of repair.

Main production equipment is maintained in

6.2.11 Major Comply
a good state of cleanliness.

Main production equipment is maintained in

6.2.12 Major Comply
a state of good repair.

Small food handling equipment and utensils

(knives, serving tongs, mixers, cutting
boards, mixing bowls, tin openers, food
6.2.13 processors etc.) are maintained in a clean Critical Comply
condition. Equipment must also be in good
repair with no wooden handles or items
allowed.

Disposal bins are available, clean and lined

and not placed in immediate proximity to
food i.e. do not pose a threat of product
contamination. (Foot operated lids are
6.2.14 Major Comply
ideal. If lids are not foot operated avoid
placing lids on bins during high production
times, but lid must be available). Waste
must be removed regularly.

Page 24 of 36
 Ventilation adequate: the supply of
adequate fresh air to and the effective
removal of polluted or stale air from the
food-handling area to the extent that air
contaminants that could contaminate food,
and that gas, vapours, steam and warm air
6.2.15 that may arise during the handling of food Major Comply
are effectively removed, and that the
emergence of any unhygienic or unhealthy
condition in the food-handling area is
prevented. If mobile fans are in use these
fans must be maintained in a clean
condition.

Extractor Hoods are clean, functional and

6.2.16 Major Comply
well maintained.

Has a colour coded system been

6.2.17 implemented for cutting boards in the Major Comply
service departments?

No evidence of pest infestation noted.

6.2.18 Critical Comply
(dead or alive)

Measures must be in place to control pests

in preparation and serving areas. These
measures must not pose a food safety risk
6.2.19 or risk to staff/customers. Where applicable Major Comply
apparatus in use must be functional and
switched on, clean and correctly
positioned.

No household pesticides and/or rodent

6.2.20 control may be used e.g. fly repellent Major Comply
candles.

SECTION TOTAL (111/116) 95%

6.3 Cleaning Practices

# Level N/A Comply Not Comply Comment IMG

A master cleaning schedule applicable to
this area must be available. The cleaning
schedule must list the specific item/
equipment, frequency of cleaning, chemical
to be used, method of cleaning and
responsible person/s. All items present
must be indicated on the cleaning schedule
6.3.1 Major Comply
e.g. extraction, bins, basins, fridges, door
handles, cleaning equipment and
dispensers etc. Cleaning schedules, or a
separate verification sheet, must be signed
off by management or a supervisor to verify
that the cleaning schedule has been
adhered to.

Specific cleaning procedures to be in place

6.3.2 for the bun divider and executed as per Major Comply
requirement.

No domestic cleaning chemicals may be in

6.3.3 Major Comply
use.

Sanitiser spray bottles must be available

6.3.4 for use on preparation surfaces and Critical Comply
sanitiser diluted to correct concentrations.

Double sanitiser bucket system present at

the work stations in the production areas 1
x buckets for cloths only, 1x buckets only
6.3.5 Critical Comply
for utensils and tools while in use in the
production area. Sanitiser diluted to correct
concentrations.

All chemical containers, inclusive of

sanitiser spray bottles and sanitiser
6.3.6 Major Comply
buckets, must be clearly labelled with
correct product type.

6.3.7 Clean disposable cloths should be in use. Critical Comply

Has a colour coded system been

6.3.8 implemented for cloths in the service Major Comply
departments?

Colour coded cleaning equipment shall be

6.3.9 Major Comply
used in service areas. Orange for Bakery.

Cleaning equipment must be maintained in

a clean condition and exclude wood, feather
dusters and wire scourers. When not in use
6.3.10 Minor Not Comply Broom is stored on the floor
mops must be stored head down in a
bucket of clean sanitiser solution, or hung
up.

6.3.11 Double bucket mop system to be in place. Major Comply

Bulk chemicals shall be stored in a

6.3.12 dedicated controlled area separated from Minor Comply
food products and stored off the floor.

SECTION TOTAL (66/67) 98%

6.4 Preparation and Storage

# Level N/A Comply Not Comply Comment IMG

Page 25 of 36
 Fridges and Freezers: Cleanliness and
6.4.1 maintenance of walls, floors, doors and Critical Not Comply Damaged steel shelves
handles, and ceilings. No bad odours.

Fridges and Freezers: all products shall be

stored to permit effective stock rotation and
dated. FIFO must be practiced. All
decanted/unpacked/opened/prepared
foodstuffs must be stored in a durable
6.4.2 Critical Comply
container, covered to prevent cross-
contamination and clearly dated with the
date of
decanting/unpacking/opening/preparation
etc.

Fridges and Freezers: No expired stock is

6.4.3 present unless stored in a clearly Critical Comply
demarcated area.

Fridges and Freezers: all stock is in

apparent good condition and covered. No
6.4.4 evidence of cross contamination noted. Critical Comply
Stock may not be stored directly on the
floor to facilitate cleaning and airflow.

Doors to refrigeration facilities must be

6.4.5 Major Comply
kept closed.

Dry Storage: Cleanliness of walls, floors,

6.4.6 Minor Comply
doors and ceilings. No bad odours.

Dry Storage: all products shall be stored to

6.4.7 permit effective stock rotation and dated. Critical Comply
FIFO must be practiced.

Dry Storage: No expired stock is present

6.4.8 Critical Comply
unless stored in a clearly demarcated area.

Dry Storage: all stock is in apparent good

condition and covered. No evidence of
cross contamination noted. Stock may not
be stored directly on the floor to facilitate
6.4.9 Critical Comply
cleaning. Any shelf or display case used for
displaying or storing food or any container
shall be kept clean and free from dust or
any other impurity.

Packaging materials must be protected

from possible contamination, stored upside
6.4.10 Minor Comply
down, away from food and chemicals in a
neat and orderly fashion off the floor.

Packaging materials may only be used for

6.4.11 Minor Comply
the purpose it is intended.

Clean as you go policy must be

6.4.12 Major Comply
implemented during production.

Frying oil in use is of acceptable visual

6.4.13 Major Comply
quality.

Frying oil is tested using an oil test kit to

ensure it is safe for use. Oil test strips must
6.4.14 Major Comply
be readily available and within the expiry
date.

Oil monitoring log sheet must be available

6.4.15 to enable verification that oil testing is Minor Comply
done on a regular basis.

No potential of product/cross
6.4.16 contamination during production is Critical Comply
observed.

Defrosting of product is carried out only in

a fridge (no defrosting in water, or at room
temperature). Defrosting products shall be
6.4.17 placed in a self draining container where Critical N/A
applicable, and placed on the bottom shelf.
Products should not be mixed in the same
container e.g. chicken and meat.

No evidence of physical deterioration or

abuse of food items is observed nor
expired products being used in production
6.4.18 (e.g. topping up of old product with new, Critical Comply
use of old or expired ingredients to make
new dishes, re-heating of previous day pies
etc.).

SECTION TOTAL (104/114) 91%

6.5 Temperature Control

# Level N/A Comply Not Comply Comment IMG

Products in cold display fridges are
6.5.1 maintained at or below 5 degrees Celsius Critical N/A
core temperature.

Products in Production fridges maintained

at or below 5 degrees Celsius core
6.5.2 Critical N/A
temperature, Milk maintained at or below 4
degrees Celsius core temperature.

Page 26 of 36
 Products in Freezers containing ice cream
and sorbet, excluding sorbet used for soft
serve purposes, to be kept at - 18C. Any
6.5.3 Critical Comply Pie:-12C
other frozen food which is marked as a
frozen product to be at - 12C. Surface
temperature +/-2degC.

Products in hot foods display areas must

6.5.4 be maintained at or above 60 degrees Critical Comply
Celsius core temperature.

No evidence of in-production temperature

6.5.5 Critical Comply
abuse noted.

Product temperature must be monitored

and recorded daily. Log sheets shall be
6.5.6 Critical Comply
accurate inclusive of decimal points and
available on file for review.

Corrective actions must be implemented if

temperatures recorded are not in line with
6.5.7 Major N/A
legal requirements and indicated on log
sheets for review.

Every cooling apparatus or facility used for

the storage or display of chilled perishable
food shall be provided with a thermometer
which at all times shall reflect the degree of
6.5.8 Minor Comply
cooling of the area concerned and which
shall be in such a condition and positioned
so that an accurate reading may be taken
unhampered.

Every heating apparatus or facility used for

the storage or display of heated perishable
food shall be provided with a thermometer
which at all times shall reflect the degree of
6.5.9 Minor Comply
heating of the heating area concerned and
which shall be in such a condition and
positioned so that an accurate reading may
be taken unhampered.

SECTION TOTAL (42/42) 100%

6.6 Merchandising

# Level N/A Comply Not Comply Comment IMG

Sales area and display fridges/freezers are
6.6.1 Minor Comply
maintained in a clean condition.

All products shall be dated with a date of

6.6.2 minimum durability (expiry, use-by) with Major Comply
exception of flour confectionery products.

6.6.3 No expired products on sale/display. Critical Comply

Auditor notes any practices that are not

covered in the audit criteria above that may
lead to a possible food safety risk to the
consumer or other concerns raised at time
6.6.4 Critical N/A
of audit e.g. re-dating of products, removal
of Freshline date labels, rewrapping of
expired products, Use of expired products
during production, etc.

No evidence of temperature abuse e.g.

perishable products that should be
merchandised at controlled temperatures
6.6.5 Critical Comply
must not be retailed at room temperature
e.g. pizza, savoury loaves with meat
toppings etc.

Fridges and Freezers must not be packed

6.6.6 Major Comply
above recommended load limits.

Pre-packed food, depending on the type of

food, shall be packed in a dustproof and
6.6.7 liquid proof container that protects the Major Comply
product therein against contamination
(droplet contamination by insects or dust.)

There must only be one spoon/utensil per

6.6.8 Major Comply
product for serving.

All breads and rolls must be wrapped so

that they are covered from possible
contamination by pests and dust. Allow
them to cool sufficiently and then wrap to
avoid moisture collection. If breads and
rolls are served from behind a counter, they
6.6.9 must comply with the following: they must Major Comply
be either wrapped, kept in a clear container
or casing with a lid or sneeze guard they
may be unwrapped only if they are plain
bread rolls and there is no apparent risk of
contamination from staff, insects or
overhead structures.

Non-prepacked, ready-to-consume food,

including food served as meals and
displayed in an open container, shall be
protected in accordance with the best
6.6.10 available method against droplet Critical Comply
contamination or contamination by insects
or dust. Sneeze guards must be in place
where open foods are merchandised unless
the food is covered with a lid/cover.

Are products containing imitation cream

correctly labelled at point of sale? The
Department of Agriculture has made it very
clear that any product containing imitation
6.6.11 cream MUST indicate that it contains this Critical Comply
either by using terminology imitation cream
or desert topping. Stores may not merely
drop the description, it MUST BE CLEAR to
the consumer what they are purchasing.

Lists of ingredients and allergens must be

on file in each Service Department, for all
6.6.12 processed products produced in these Major Comply
Service Departments in order to comply
with the labelling legislation.

SECTION TOTAL (71/71) 100%

7 Produce

7.1 Personal Hygiene

Page 27 of 36
# Level N/A Comply Not Comply Comment IMG
Hand wash basin available, clean,
7.1.1 accessible and not used for another Major Comply
purpose.

Hand wash basin has both hot and cold

7.1.2 Critical Comply H:43C
water available.

Hand wash basin equipped with anti-

7.1.3 Critical Comply
bacterial soap, paper towel, hand sanitiser.

A dedicated bin and hand washing signs

7.1.4 Minor Comply
must be available at the hand wash basin.

Hand washing correctly and continuously

7.1.5 Critical Comply
applied by food handlers.

Staff is aware of the allergen products in

use in the department and are following the
correct hand wash procedures after
handling the product. The eight foods
7.1.6 identified by the law are: Milk. Eggs. Fish Major Comply
(e.g., bass, flounder, cod) Crustacean
shellfish (e.g., crab, lobster, shrimp) Tree
nuts (e.g., almonds, walnuts, pecans)
Peanuts. Wheat. Soybeans.

Finger nails clean, short and without nail

7.1.7 Minor Comply
varnish.

Cuts and wounds shall be protected if

7.1.8 applicable. (Blue Plasters, finger gloves, Major N/A
etc.)

Food handlers shall not wear any jewellery

including watch, wedding band, earrings,
piercings, traditional bracelets or any other
7.1.9 jewellery/adornment unless covered whilst Major Comply
preparing food or being present in the food
preparation areas unless these are suitably
covered.

Eating, drinking, smoking, chewing gum are

not allowed while working in the food
7.1.10 Major Comply
preparation area. No evidence of any of
these bad practices shall be present.

No personal belongings may be stored in

working areas including cell phones,
7.1.11 Major Comply
newspapers, bags, medication, toiletries
etc.

Food Handlers and management staff shall

wear protective clothing whilst preparing
food or being present in the food
7.1.12 Major Comply
preparation areas. Protective clothing shall
be clean and neat and must include clean
closed shoes.

Food handlers, visitors and management

staff shall wear headgear in the form of a
mop cap whilst preparing food or being
7.1.13 present in the food preparation areas. Mop Major Comply
caps must completely cover hair and/or
other head covering that may be worn.
Beard guards to be worn if appropriate.

Sleeve guards shall be worn if long sleeved

7.1.14 Major Comply
personal clothing is in use.

Gloves must be correctly used and

controlled. Clean gloves must be worn.
When dishing up and serving customers
7.1.15 only bare hand/s which are in direct contact Critical Comply
with food product must wear glove/s. When
preparing food in the main production area
no gloves to be worn.

Outer protective clothing must be removed

when leaving preparation areas during
lunch/tea/comfort breaks and Disposable
protective clothing must be disposed
7.1.16 between use and not reused. A dedicated Major Comply
place or area must be specified for storage
of outer protective clothing in order that
staff have a place to leave protective
clothing when leaving the work stations.

SECTION TOTAL (87/87) 100%

7.2 Building, Equipment and Pest Control

# Level N/A Comply Not Comply Comment IMG

Walls, Floors, Ceilings, Windows,
7.2.1 Doors/Curtains are in a good state of Critical Comply
cleanliness.

Walls, Floors, Ceilings, Windows,

7.2.2 Doors/Curtains are in a good state of repair Major Not Comply Damaged tiles noted
and constructed of suitable material.

Lights are clean, covered to protect

area/food from possible glass
7.2.3 Major Comply
contamination, well maintained and
functional.

Sinks are clean and unblocked. Sinks and

taps are in good repair. Sinks plug is
7.2.4 available. Sinks have a waste water Major Comply
disposal unit approved by the local
authority - fat trap.

Hot water must be provided at the wash

7.2.5 Critical Comply
sink.

Page 28 of 36
 Gullies and grease traps are in a good state
7.2.6 Major Comply
of cleanliness and repair.

Floor drains are in a good state of

7.2.7 Major Comply
cleanliness and repair.

Washed items are stored in a manner to

7.2.8 Minor Comply
avoid water build-up or item contamination.

Preparation tables and surfaces are in a

7.2.9 Major Comply
good state of cleanliness.

Preparation tables and surfaces are in a

7.2.10 Major Comply
good state of repair.

Main production equipment is maintained in

7.2.11 Major Comply
a good state of cleanliness.

Main production equipment is maintained in

7.2.12 Major Comply
a state of good repair.

Small food handling equipment and utensils

(knives, serving tongs, mixers, cutting
boards, mixing bowls, tin openers, food
7.2.13 processors etc.) are maintained in a clean Critical Comply
condition. Equipment must also be in good
repair with no wooden handles or items
allowed.

Disposal bins are available, clean and lined

and not placed in immediate proximity to
food i.e. do not pose a threat of product
contamination. (Foot operated lids are
7.2.14 Major Comply
ideal. If lids are not foot operated avoid
placing lids on bins during high production
times, but lid must be available). Waste
must be removed regularly.

Ventilation adequate: the supply of

adequate fresh air to and the effective
removal of polluted or stale air from the
food-handling area to the extent that air
contaminants that could contaminate food,
and that gas, vapours, steam and warm air
7.2.15 that may arise during the handling of food Major Comply
are effectively removed, and that the
emergence of any unhygienic or unhealthy
condition in the food-handling area is
prevented. If mobile fans are in use these
fans must be maintained in a clean
condition.

Has a colour coded system been

7.2.16 implemented for cutting boards in the Major Comply
service departments?

No evidence of pest infestation noted.

7.2.17 Critical Comply
(dead or alive)

Measures must be in place to control pests

in preparation and serving areas. These
measures must not pose a food safety risk
7.2.18 or risk to staff/customers. Where applicable Major Comply
apparatus in use must be functional and
switched on, clean and correctly
positioned.

No household pesticides and/or rodent

7.2.19 control may be used e.g. fly repellent Major Comply
candles.

SECTION TOTAL (106/111) 95%

7.3 Cleaning Practices

# Level N/A Comply Not Comply Comment IMG
A master cleaning schedule applicable to
this area must be available. The cleaning
schedule must list the specific item/
equipment, frequency of cleaning, chemical
to be used, method of cleaning and
responsible person/s. All items present
must be indicated on the cleaning schedule
7.3.1 Major Comply
e.g. extraction, bins, basins, fridges, door
handles, cleaning equipment and
dispensers etc. Cleaning schedules, or a
separate verification sheet, must be signed
off by management or a supervisor to verify
that the cleaning schedule has been
adhered to.

No domestic cleaning chemicals may be in

7.3.2 Major Comply
use.

Sanitiser spray bottles must be available

7.3.3 for use on preparation surfaces and Critical Comply
sanitiser diluted to correct concentrations.

Double sanitiser bucket system present at

the work stations in the production areas 1
x buckets for cloths only, 1x buckets only
7.3.4 Critical Comply
for utensils and tools while in use in the
production area. Sanitiser diluted to correct
concentrations.

All chemical containers, inclusive of

sanitiser spray bottles and sanitiser
7.3.5 Critical Comply
buckets, must be clearly labelled with
correct product type.

7.3.6 Clean disposable cloths should be in use. Critical Comply

Has a colour coded system been

7.3.7 implemented for cloths in the service Major Comply Green cloths
departments?

Colour coded cleaning equipment shall be

7.3.8 used in service areas. Green for production Major Comply
and merchandising area.

Cleaning equipment must be maintained in

a clean condition and exclude wood, feather
dusters and wire scourers. When not in use
7.3.9 Minor Comply
mops must be stored head down in a
bucket of clean sanitiser solution, or hung
up.

7.3.10 Double bucket mop system to be in place. Major Comply

Bulk chemicals shall be stored in a

7.3.11 dedicated controlled area separated from Minor Comply
food products and stored off the floor.

Page 29 of 36
SECTION TOTAL (62/62) 100%

7.4 Preparation and Storage

# Level N/A Comply Not Comply Comment IMG

Fridges and Freezers: Cleanliness and
maintenance of walls, floors, doors and Critical
7.4.1 Comply
handles, and ceilings. No bad odours.

Fridges and Freezers: all products shall be

stored to permit effective stock rotation and
dated. FIFO must be practiced. All
decanted/unpacked/opened/prepared
foodstuffs must be stored in a durable
7.4.2 Critical Comply
container, covered to prevent cross-
contamination and clearly dated with the
date of
decanting/unpacking/opening/preparation
etc.

Fridges and Freezers: No expired stock is

7.4.3 present unless stored in a clearly Critical Comply
demarcated area.

Fridges and Freezers: all stock is in

apparent good condition and covered. No
7.4.4 evidence of cross contamination noted. Critical Comply
Stock may not be stored directly on the
floor to facilitate cleaning and airflow.

Doors to refrigeration facilities must be

7.4.5 Major Comply
kept closed.

Dry Storage: Cleanliness of walls, floors,

7.4.6 Minor Comply
doors and ceilings. No bad odours.

Dry Storage: all products shall be stored to

7.4.7 permit effective stock rotation and dated. Critical Comply
FIFO must be practiced.

Dry Storage: No expired stock is present

7.4.8 Critical Comply
unless stored in a clearly demarcated area.

Dry Storage: all stock is in apparent good

condition and covered. No evidence of
cross contamination noted. Stock may not
be stored directly on the floor to facilitate
7.4.9 Critical Comply
cleaning. Any shelf or display case used for
displaying or storing food or any container
shall be kept clean and free from dust or
any other impurity.

Packaging materials must be protected

from possible contamination, stored upside
7.4.10 Minor Comply
down, away from food and chemicals in a
neat and orderly fashion off the floor.

Packaging materials may only be used for

7.4.11 Minor Comply
the purpose it is intended.

Clean as you go policy must be

7.4.12 Major Comply
implemented during production.

No potential of product/cross
7.4.13 contamination during production is Critical Comply
observed.

No evidence of physical deterioration or

abuse of food items is observed nor
expired products being used in production
7.4.14 Critical Comply
(e.g. topping up of old product with new,
use of old or expired ingredients to make
new dishes etc.).

SECTION TOTAL (103/103) 100%

7.5 Temperature Control

# Level N/A Comply Not Comply Comment IMG
Products in cold display fridges are
7.5.1 maintained at or below 5 degrees Celsius Critical Comply Lettuece: 5.7C
core temperature.

Products in Production fridges maintained

at or below 5 degrees Celsius core
7.5.2 Critical N/A
temperature, Milk maintained at or below 4
degrees Celsius core temperature.

No evidence of in-production temperature

7.5.3 Critical Comply
abuse noted.

Product temperature must be monitored

and recorded daily. Log sheets shall be
7.5.4 Critical Comply
accurate inclusive of decimal points and
available on file for review.

Corrective actions must be implemented if

temperatures recorded are not in line with
7.5.5 Major N/A
legal requirements and indicated on log
sheets for review.

Every cooling apparatus or facility used for

the storage or display of perishable food
shall be provided with a thermometer which
at all times shall reflect the degree of
7.5.6 Minor Comply
cooling of the equipment concerned and
which shall be in such a condition and
positioned so that an accurate reading may
be taken unhampered.

SECTION TOTAL (31/31) 100%

7.6 Merchandising

# Level N/A Comply Not Comply Comment IMG

Sales area and display fridges/freezers are
7.6.1 Minor Comply
maintained in a clean condition.

All products shall be dated with sell-by

dates with exception of : unprocessed fresh
7.6.2 Major Comply
fruit and vegetables non-prepacked
products.

7.6.3 No expired products on sale/display. Critical Comply

Page 30 of 36
 Auditor notes any practices that are not
covered in the audit criteria above that may
lead to a possible food safety risk to the
consumer or other concerns raised at time
7.6.4 Critical N/A
of audit e.g. re-dating of products, removal
of Freshline date labels, rewrapping of
expired products, Use of expired products
during production, etc.

Pre-packed food, depending on the type of

food, shall be packed in a dustproof and
7.6.5 liquid proof container that protects the Major Comply
product therein against contamination
(droplet contamination by insects or dust.)

No evidence of temperature abuse e.g.

perishable products that should be
merchandised at controlled temperatures
7.6.6 Critical Comply
must not be retailed at room temperature
e.g. cut pumpkin, cut butternut, cut melon
etc..

Fridges and Freezers must not be packed

7.6.7 Major Comply
above recommended load limits.

There must only be one spoon/utensil per

7.6.8 Major Comply
product for serving.

Non-prepacked, ready-to-consume food,

including food served as meals and
displayed in an open container, shall be
protected in accordance with the best
7.6.9 available method against droplet Major Comply
contamination or contamination by insects
or dust. Sneeze guards must be in place
where open foods are merchandised unless
the food is covered with a lid/cover.

Lists of ingredients and allergens must be

on file in each Service Department, for all
processed products produced in these
Service Departments in order to comply
7.6.10 Major Comply
with the labelling legislation. Note this is
only applicable to certain products in the
produce section like mixed salads and RTE
mixes that may be merchandised here.

SECTION TOTAL (51/51) 100%

8 Shop Floor

8.1 Front Line

# Level N/A Comply Not Comply Comment IMG
Clean cloths and sanitiser must be
8.1.1 Major Comply
available at all the till points.

Customer trolleys and baskets must be

8.1.2 clean and proof of a cleaning schedule to Major Comply
be in place.

SECTION TOTAL (10/10) 100%

8.2 General Trading Areas (including all trading areas other than fresh produce)

# Level N/A Comply Not Comply Comment IMG

General trading areas: floors and shelves
8.2.1 Minor Comply
are clean (including floor underneath).

No pests or evidence of pests noted in

8.2.2 Major Comply
general trading areas.

General trading areas: No bait stations

8.2.3 Minor Comply
allowed in the general trading areas.

Is there any evidence of stock abuse -

8.2.4 expired/undated/damaged stock found in Major Comply
general trading areas.

Is there any evidence of temperature abuse

of perishable product noted in any sales
fridges or freezers in general trading areas.
Fridges and & Freezers must not be packed
above recommended load limits in general
8.2.5 trading areas. Products packed into fridges Major Comply
or freezers must be packed in such a way
that airflow is not impacted, and not above
load limit, so that the fridge or freezer is
able to maintain required product
temperatures.

General trading areas: Temperatures of all

8.2.6 display fridges/freezers are monitored and Major Comply
records available for review.

Non-prepacked, ready-to-consume food,

including food served as meals and
displayed in an open container, shall be
protected in accordance with the best
8.2.7 available method against droplet Critical Comply
contamination or contamination by insects
or dust. Sneeze guards must be in place
where open foods are merchandised unless
the food is covered with a lid/cover.

No customer trolleys to used for

transportation of stock by merchandisers
8.2.8 or store staff. Crates not allowed to be Major Comply
used as ladders i.e.: to be stood on to pack
high shelves.

If the store is retailing milk in bulk milk

tanks received from a local supplier auditor
to assess the cleanliness of the tank,
whether tank is on the cleaning schedule
8.2.9 Critical N/A
and sanitised before re-filling, tank cannot
be topped up with new milk over old milk
must be labelled as such if it is
raw/unpasteurized.

Milk Tanks must be fitted with a

thermometer capable of measuring the
temperature of the milk in such tank
8.2.10 accurately to the nearest 2°C and be Critical N/A
equipped to cool the milk once received to
5C or lower within a period of 3 hours after
receiving.

Page 31 of 36
 Milk tanks should be insulated in such a
way that when cooling takes place, the
8.2.11 temperature of the milk in such a tank shall Critical N/A
not increase by more than 3°C in 12 hours
if the surrounding temperature is 32°C.

Bulk milk tank equipment provided on a

food premises for selling milk to the
consumer shall not be made of toxic
material, shall have suitable drainage, have
8.2.12 a stainless steel agitator and be installed Critical N/A
0.5m from the roof surface, ceiling or wall.
Tanks may not be used for any other
purpose.

Milk tanks in stores: If store is bottling milk

the bottles must have a fully compliant label
8.2.13 Major N/A
with records of typical analysis on file and
best before date.

If the store is retailing milk in bulk milk

tanks a certificate of analysis on random
batches (at least per month) received
8.2.14 Critical N/A
showing that this milk is of acceptable
microbiological and chemical quality must
be available on file.

SECTION TOTAL (42/42) 100%

9 Receiving and Back-Up Storage

9.1 Yard

# Level N/A Comply Not Comply Comment IMG

Yard clean, free of odours. No debris. No
9.1.1 Minor Comply
stagnant water.

Yard free of pests. Evidence of bait stations

9.1.2 in the yard which must be clearly marked Minor Comply
and intact .

SECTION TOTAL (2/2) 100%

9.2 Waste Disposal

# Level N/A Comply Not Comply Comment IMG

Waste containers positioned away from
9.2.1 direct contact with exposed food e.g. fresh Major Comply
produce

Are there sufficient waste containers.

9.2.2 Waste containers must be covered and Major Comply
emptied at regular intervals.

SECTION TOTAL (10/10) 100%

9.3 Receiving
# Level N/A Comply Not Comply Comment IMG
Perishable and dry food delivery vehicles
are checked according to the receiving and
9.3.1 Major Comply
back up cheklist. Checklist must be
completed.

Corrective actions must be implemented

and recorded for review if temperatures
9.3.2 Minor Comply
recorded are not in line with legal
requirements.

SECTION TOTAL (6/6) 100%

9.4 Back-Up Fridges and Freezers

# Level N/A Comply Not Comply Comment IMG

Fridges and Freezers: Cleanliness and
9.4.1 maintenance of walls, floors, doors and Major Comply
handles, and ceilings. No bad odours.

Lights are operational and covered to avoid

9.4.2 Major Comply
possible glass contamination of products.

Are products stored to permit effective

stock rotation and dated. FIFO practiced?
9.4.3 Critical Comply
No expired stock present unless stored in a
clearly demarcated area.

Is all stock in apparent good condition &

covered. No evidence of cross
9.4.4 Critical Comply
contamination noted. Stock may not be
stored directly on the floor.

All perishable products in production

fridges that must be kept chilled to prevent
spoilage are maintained at or below 5
9.4.5 degrees Celsius core temperature. Raw Critical Not Comply Yougert:5C Milk:6.8C
unprocessed fish, molluscs, crustaceans,
edible offal, poultry meat and milk to be
kept at 4 degree Celsius core temperature.

Products in Freezers containing ice cream

and sorbet, excluding sorbet used for soft
serve purposes, to be kept at - 18C. Any
9.4.6 Critical Comply Meat:-15C
other frozen food which is marked as a
frozen product to be at - 12C. Surface
temperature +/-2degC.

Product and refrigeration temperature must

be monitored and recorded daily. Log
9.4.7 sheets shall be accurate inclusive of Critical Comply
decimal points and available on file for
review.

Page 32 of 36
 Returns Chilled/Frozen: there must be a
9.4.8 specially demarcated area in the Major Comply
fridge/freezer for returns.

Returns Chilled/Frozen: Are perishable

returns properly controlled to avoid odour
9.4.9 build-up and decomposition. Is Minor Comply
housekeeping in this area acceptable.

SECTION TOTAL (56/66) 84%

9.5 Dry Storage / Receiving

# Level N/A Comply Not Comply Comment IMG

Walls, Floors, Ceilings, Windows,
9.5.1 Doors/Curtains, shelving and pallets are in Major Comply
a good state of cleanliness.

Walls, Floors, Ceilings, Windows,

Doors/Curtains, shelving and pallets are in
9.5.2 Minor Comply
a good state of repair and constructed of
suitable material.

Dry Storage/Receiving: Is the stock stored

9.5.3 off the floor to facilitate cleaning and to Minor Comply
prevent pest infestation.

No chemical products may be stored in

9.5.4 close proximity to food products in dry Major Comply
storage/receiving areas.

There must be a clearly demarcated returns

9.5.5 area for products stored in the dry Major Comply
storage/receiving areas.

No evidence of pest infestation found in the

9.5.6 Major Comply
dry storage/receiving areas.

Dry Storage/Receiving: No bait found lying

outside bait stations, bait stations or pest
9.5.7 Minor Comply
control devices may not be damaged or
unsecured.

SECTION TOTAL (23/23) 100%

10 Staff facilities

10.1 Staff Facilities.

# Level N/A Comply Not Comply Comment IMG
Visual appearance (general cleanliness of
10.1.1 Minor Comply
entire area and facilities).

Hand wash basin available, clean,

10.1.2 accessible and not used for another Major Comply
purpose.

Hand wash basin has both hot and cold

10.1.3 Minor Comply H:45C
water available.

Hand wash basin equipped with anti-

bacterial soap, paper towel or hand dryer.
10.1.4 (Use of hand sanitizer in addition is best Major Comply
practice but only essential in service
departments)

Availability of disposal bins and sanitary

10.1.5 Minor Comply
bins in the ladies facilities.

No eating, drinking and or smoking is

10.1.6 Minor Comply
allowed in staff cloakrooms/toilets.

10.1.7 Toilet seats and doors available and intact. Minor Comply

Toilet paper must be freely available in staff

10.1.8 Major Comply
toilets.

Sufficient lockers are to be available and

10.1.9 Minor Comply
lockers must be kept clean.

The correct number of toilets, urinals and

10.1.10 Minor Comply
hand wash basins are available as per R638

Staff must be provided a dedicated area for

10.1.11 Major Comply
eating and drinking.

SECTION TOTAL (27/27) 100%

11 Documentation

11.1 Front Line

# Level N/A Comply Not Comply Comment IMG

Local authority Certificate of Acceptability
The certificate is available
11.1.1 is available and valid - date and name of Critical Comply
under Coetzee
person in charge.

COA must be displayed where it is available

11.1.2 Critical Comply The Certificate is displayed
to the staff and public to view.

OHS Act (Health and Safety) documentation

11.1.3 is up to date/ maintained. OHS Act to be Major Not Comply Expired OHS ACT
available.

Page 33 of 36
 Pest control service provider file present.
Pest control service reports must be on file
at the frequency stipulated in the contract
and corrective actions must be noted. The The last service was on the
11.1.4 Critical Comply
documentation should include a map of the 22.01.2025
bait stations, the trend report (sighting logs)
filled in and all corrective actions noted
signed off.

PCO certificates are available on file and The certitificate for P48080
11.1.5 valid. Critical Comply is available on file

Material Safety Data Sheets must be The MSDS is available on

11.1.6 Critical Comply
available on file for pesticides used. file

Chemical company been appointed,

chemical file present, must be a Food
11.1.7 approved, food safe and food grade Critical Comply Diversy
chemical. Material Safety Data Sheets must
be available on file for chemicals used.

Has training on cleaning chemicals been

done and are the records available for
verification? Training on handwashing and
personal hygiene and evidence on file of The last trainnig was on the
11.1.8 Major Comply
training conducted biannually for each staff 06.12.2024
member involved in food production.
Inclusive of the usage and application of the
chemicals.

A certificate for cleaning of extraction

ducts by an external service provider must
11.1.9 Critical Comply JL: July 2025
be available for review. This must be done
on a minimum frequency of bi-annually.

A person in charge of food premises must

ensure that the or she is suitably qualified
or otherwise adequately trained in the
11.1.10 principles and practices of food safety and Critical The certificate is available
Comply
hygiene, as appropriate, and that the for Coetzee
training is accredited or conducted by an
inspector, where applicable.

A person in charge of food premises must

ensure that any other person working on
the food premises, is suitably qualified or
The training is conducted
11.1.11 adequately trained in the principles and Critical Comply
on Elearning
practices of food safety and hygiene, as
appropriate, by an inspector or any other
suitable person.

Routine assessment are conducted to

determine the impact of the training
required and arrange follow up training as The assessments are
11.1.12 Critical Comply
applicable training programme and records available
are kept routinely updates as applicable
and available for review.

Used cooking oil must be disposed of

correctly through collection by an approved
company. Evidence must be on file that the
used oil is not reintroduced back into the
11.1.13 Critical Comply IJ: 13.11.2024
animal feed or human food chain. Evidence
must be on file of collection of used
cooking oil by this company in the form of
collection slips for each uplift.

Auditor notes any practices that are not

covered in the audit criteria above that may
lead to a possible food safety risk or other
concerns raised at time of audit (e.g. re-
dating of products, removal of Freshline
date labels, rewrapping of expired
11.1.14 Critical N/A
products, home preparation of products,
etc.). Note that pet food made in store must
not be made using expired products like
mince and that dog biscuits should not
contain chocolate or cocoa as an
ingredient.

Direct Supplier agreement that is signed by

both parties kept in direct supplier file. This
11.1.15 to be kept on file for ALL direct suppliers Critical Droe Genot: The COA is
Comply
that do not supply through the Spar DC or available
regional drop shipment.

Direct Suppliers Product Labelling: all

The labelling is according
11.1.16 direct suppliers product labelling complies Critical Comply
with R146 including imported products. to R146

SECTION TOTAL (135/140) 96%

11.2 General Trading Areas (including all trading areas other than fresh produce)

# Level N/A Comply Not Comply Comment IMG

Records of the Food Safety Assessment
must be available on file, minutes of a food The minutes were
11.2.1 Critical Comply conducted on the
safety meeting with corrective actions
07.09.2024
identified and actioned/signed off.

A functioning thermometer must be

available. It is required that at least two
thermometers are available, one for Two theremometer is
11.2.2 Critical Comply
receiving and another for service available
departments. At least one of these two must
be a probe thermometer.

Calibration certificate to be in place for the The calibration is done exp

11.2.3 Critical Comply
thermometer- annually on the Feb 2025

Verification thermometer calibration - is it The last verification was on

11.2.4 Critical Comply
being done, monthly documentation. the 18.01.2025

Are there any visible risks associated with

added food services that are separate from
11.2.5 other service departments e.g. boerewors Critical N/A
stand (inside or outside),pizza oven/samosa
stand/wrap station etc.

Water dispensers in stores: Supplier

agreement in place specifying
responsibilities of parties for cleaning, The last cleaning was on
11.2.6 Major Comply
servicing and maintaining filtration systems the 28.11.2024
and tanks and also water testing with all
records on file.

Water dispensers in stores: Disclaimer in

11.2.7 place visible to customers bringing their Major Comply The disclaimer is avilable
own containers for filling water.

Page 34 of 36
 Water dispensers in stores: If store is
bottling water the bottles must have a fully The bottles are labelled
11.2.8 Major Comply
compliant label with records of typical correcty
analysis on file and best before date.

Food handlers and management staff that

suffer from any illness including diarrhoea,
flu, colds etc. would refrain from attending
11.2.9 in the fresh food area and alternatively Critical Comply The registor is available
allocated to light duty in a non-fresh
environment. Records must be kept on
illness of staff.

Glass policy to be in place and Te last breackagewas on

11.2.10 Critical Comply
implemented. the 25.01.2025

A traceability system is maintained

11.2.11 Critical Comply Traceability is implemented
according to the best available method.

A recall procedure is in place and any

incident requiring recall activation is The mock recall was
11.2.12 reported to the local Environmental Health Critical Comply conduced on the
Practitioner and the National Directorate: 12.08.2024
Food Control.

SECTION TOTAL (95/95) 100%

12 Food Safety Culture

12.1 Food Safety Culture Questions

# Level N/A Comment IMG

SPAR is looking for Food Safety heroes, we
want to acknowledge positive Food Safety
behaviour. Are SPAR owners/store
12.1.1 management and/or food handlers going Non Scoring Yrs
over and above the SPAR Food Safety
Management System to improve Food
Safety awareness and culture?

Have the SPAR Retail Stores and SPAR

Warehouses owners/management team
12.1.2 Non Scoring Yes
watched the SPAR Food Safety Induction
video?

Have SPAR Retail Stores and SPAR

Warehouses owners and management
12.1.3 Non Scoring Yes
watched the Food Safety Culture Video by
Frank Yiannas?

Is there effective communication about

12.1.4 Non Scoring Yes
food safety issues among staff?

Are employees encouraged to provide

12.1.5 Non Scoring Yes
feedback on food safety practices?

SECTION TOTAL N/A

13 Food Samples

13.1 Food Sample Cycle 1

# Level N/A Not detected Detected 1 Detected 2 Detected 3 Detected 4 Comment IMG
13.1.1 Food Sample 1 N/A Beef stew:65C

TEST RESULTS: Beef stew:65C

Listeria monocytogenes Detection ( /25g)

E.Coli (cfu/g)

Staph. aureus (cfu/g)

Salmonella spp

SECTION TOTAL N/A

14 Hand Swabs

14.1 Hand Swab cycle 1

# Level N/A Detected Not Detected Comment IMG
14.1.1 Hands Swab 1 N/A Leah HMR

TEST RESULTS: Leah HMR

Staph. aureus (cfu/g)

Escherichia coli

14.1.2 Hand Swab 2 N/A Rosinah HMR

TEST RESULTS: Rosinah HMR

Staph. aureus (cfu/g)

Escherichia coli

SECTION TOTAL N/A

15 Surface Swabs

15.1 Surface Swab Cycle 1

# Level N/A Detected Spec Limit Not Detected Comment IMG
15.1.1 Surface Swab 2 N/A Microwave HMR

TEST RESULTS: Microwave HMR

TPC Count (Cfu/Area)

15.1.2 Surface Swab 1 N/A Scale front area HMR

TEST RESULTS: Scale front area HMR

TPC Count (Cfu/Area)

SECTION TOTAL N/A

Page 35 of 36
 16 Water Sample

16.1 Water Sample

# Level N/A Detected Not Detected Comment IMG

16.1.1 Water Sample N/A Cold water tap HMR sink

TEST RESULTS: Cold water tap HMR sink

Coliforms (cfu/g)

Escherichia coli

SECTION TOTAL N/A

Page 36 of 36