Deli Criticals 2025

Laceration risks are one of the biggest risks in Deli If any slicer is seen without a guard, this is a finding

Laceration risks are one of the biggest risks in DL Sample all DL slicers. The thickness knob should be returned to zero whenever the slicer is unattended or not in use. The blade is not to be moving and slicer needs to be turned to zero before removing chubs. The stabiliser bar must be in use when product is being cut. Ask TM to demonstrate how to clean the slicer and guards, mark as a finding if the knob is not turned to zero, they are not wearing slashproof gloves, and the slicer is not turned off at the power point. Ask the TM to demonstrate using a can opener or opening a ring pull can- mark as a finding if they are not wearing slashproof gloves when handling or disposing of the can lid.

Review the DL planner and confirm the store has conducted a temperature check for the first cook of the day in the hot food display case, and realised a temperature >60C Confirm all products on show have not exceeded a 4 hour shelf life Ask the TM to check case with IR gun

In the morning, check the timer on the oven in DL for the next batch of chickens Observe the TM and ensure that they: 1). Check the temp of 2 products (do not check beef) 2). Pierce the probe into the thickest part of the roast 3). Cook the batch for a further 10 mins if they were not 75C or above. If they are not above 75C after the second cook, they must be wasted 4). Sanitise the probe before and after each batch (using medi swabs or C@ sanitiser and clean cloth/paper towel). If first check is under 75C, the TM must sanitise before checking another chicken. 5). Enter the temperature in the BBQ tool on the PDT Check the previous 7 days cooks in the PDT. Non compliant = finding Note: A cook which has failed to be canceled is an observation only. This is where the status column is marked as "not started". Cooks which are marked as "In Progress" but have no temperature entered is a finding. If team doesn't have a thermometer to check chicken, this is an instant finding.

1). Check that the shredded chicken is shredded into small pieces (not chunks) 2). Check that the shredded chicken is stored in a shallow dish and stored in the cooked section of the storeroom 3). Check that the shredded chicken is not stored above the rim of the shallow tray as this prevents adequate cooling 4). Check that there is a digi label applied to identify when the product was added to the coolroom 5). Check that there are no whole or half chickens in the coolroom

Randomly test a minimum of 10 items across selling area, fridges and freezers. 1). 1 or more units past Use By/Process By= finding 2). 2 or more units past Best Before= finding Stores with pre-packed or RTE seafood: 1). Marks as a finding if there are prepackaged products in the coolroom with no Use By or Best Before date applied Check a minimum of 10 items across the shop floor. 1). Mark as a finding if any RTE products (i.e. prawn plates, seafood highlighter) do not have a digi label and Use By date sticker applied. 2). Marks as a finding if any rawpre-packed seafood products (i.e. salmon, marinara mix) do not have a digi label and Best Before sticker applied. 3). The digi label will allow you to confirm the correct amount of days have been applied as per NA/Sell By charts

TMs must wear: 1). Clean aprons 2). Clean coats 3). Clean hats 4). Hairnets 5). Sleeve protectors correctly All these items must be removed when required (eg- aprons are not to be worn to toilet, freezer, checkouts etc) Ensure hair is completely tucked into hair net Ensure TMs are not wearing jewellery/piercings as per Jewellery policy (one plain ring, one pair small sleepers, medic alert jewellery). Beanies cannot be worn in place of hair nets or hats Headsets are permitted Smart watched require a medical certificate Spacer earring must be covered with a hairnet that covers the earlobes ***Touring TMs: If a TM is completing a store tour, or is otherwise passing through the dept whilst wearing non-compliant jewellery, they must use appropriate PPE to cover the jewellery. Some examples include food handling gloves for rings or fake nails, hairnets for earrings or sleeve protectors for bracelets. Mark as a finding if any of the above does not occur.

Ask who performed the daily C2 Sanitiser test and if that person is available to test the concentration of the spray bottles in the dept. If they are unavailable, please perform the test yourself. Do not spray from the bottle to test the strip- hold under flowing C2, or agitate strip vigorously. If the TM is unable to locate testing strips, this is a finding No C2 sanitiser bottles in the Dept is a finding if the C2 sanitiser bottles are not filled, this is a finding

Tour dept for significant food safety concerns in relation to direct cross contamination (allergen, biological, physical and chemical contamination). Check specifically for: 1). Food contact surfaces (benches, utensils, equipment, slicers): build up of dirt or old product, poor cleaning standards, damaged surfaces 2). Fans, light fittings and ceilings: build up of dust, mould, cobwebs or flaking paint, condensation dripping over food prep areas or the case 3). Aged food in the DL slicer 4). Coolroom: Uncovered product, raw food stored above cooked food, dirty handles 5). Display case: No dividers between raw and cooked, mould/dirt/rust on grills, seals and casings. Build up of food/debris in runners and handles or case doors left open for an extended period 6). Knives and tools: build up of product (i.e. unclean knives) or dirty utensil holders 7). Team member food handling : e.g. not inverting bags or handling product without gloves, or not putting on fresh gloves before handling RTE product 8). Containers/storage tubs/display dishes: build up or residue on the inside or outside, containers not stored inverted 9). TMs not wearing food handling gloves over dirty slash proof gloves, or dirty food handling gloves being used. 10). Ice machine: build up of dirt, mould, rust or slime 11). Pests: Visible pest activity (flies, rodents etc) Any one finding above= finding

Comments must be added for all salaried exceptions Any extra time worked of 30mins or more needs a comment to explain why TOIL was not accrued Salaried TMs must not work 8hrs beyond their 4 week threshold All leave booked in OneTeam must match MyHub