Grocery Demo Sampling Daily Audit

Daily inspection template for grocery demo sampling operations, covering food handler permit visibility, person-in-charge signage, temperature control, sanitation, and waste handling.

Permits and Required Signage

• Food handler permit or equivalent authorization is visible at the demo station
  Permit must be posted or otherwise immediately visible to customers and inspectors, as required by local jurisdiction or store policy.
• Person-in-charge (PIC) is identified and present
  A designated PIC must be on-site and actively supervising the sampling operation.
• PIC signage is posted and legible
  Signage should clearly identify the PIC or responsible supervisor for the shift.
• Required allergen or consumer advisory signage is posted when applicable
  Verify any required consumer advisory or allergen notice is displayed according to the product being sampled and local requirements.

Temperature Control

• Cold-held sample foods are at or below 41°F (5°C)
  Measure the actual product temperature of refrigerated or cold-held samples.
• Hot-held sample foods are at or above 135°F (57°C)
  Measure the actual product temperature of hot-held samples.
• Temperature logs are completed at required intervals
  Document whether temperatures are being checked and recorded at the frequency required by store policy or local code.
• Thermometer is available, clean, and calibrated or verified accurate
  A probe thermometer or equivalent device must be available for use during the demo.

Food Handling and Hygiene

• Food handlers are wearing clean attire and appropriate PPE
  Check for clean apron/clothing, gloves when required, and any other PPE required by the operation.
• Handwashing supplies are available and accessible
  Soap, running water, and single-use towels or approved drying method must be available if handwashing is required.
• No bare-hand contact with ready-to-eat sample foods
  Use utensils, deli tissue, gloves, or other approved barriers as required by the food being handled.
• Raw and ready-to-eat foods are separated to prevent cross-contamination
  Separate utensils, containers, and work surfaces must be used where applicable.

Sanitation and Waste Handling

• Food-contact surfaces and utensils are clean and sanitized
  Verify surfaces, cutting tools, serving utensils, and containers are clean and sanitized before use.
• Waste receptacles are available, lined, and not overflowing
  Trash bins should be placed near the station and managed to prevent contamination or pest attraction.
• Waste and food scraps are removed from the station at appropriate intervals
  Check that waste is not accumulating on counters, floors, or prep surfaces.
• Sanitizer solution is available and at the correct concentration
  Verify sanitizer is prepared and used according to label directions or site procedure.