Grocery Store Sampling Station Daily Audit

Daily food safety inspection for grocery store sampling stations, focused on time-as-control, allergen disclosure posting, hygiene, temperature control, and sanitation.

Station Setup and Documentation

• Sampling station is staffed by an assigned associate or demonstrator
  A responsible person is present and actively monitoring the station during sampling hours.
• Product name and ingredient/allergen disclosure is posted and legible
  Consumer-facing disclosure identifies the sampled product and any major allergens or allergen-containing ingredients as required by store procedure and applicable food labeling rules.
• Sampling start time is documented
  Record the time sampling began for the current batch or service period.
• Time-as-control discard time is posted and visible
  If time is used as the public health control, the discard time or end time is clearly posted at the station and matches the current batch.
• Sampling supplies are clean, covered, and organized
  Utensils, napkins, cups, toothpicks, gloves, and serving items are stored to prevent contamination and are ready for use.

Time as Public Health Control

• Current sample batch is within approved time limit
  The product has not exceeded the maximum holding time established by the store's time-as-control procedure.
• Discard time is calculated correctly from the start time
  The posted discard time matches the documented start time and approved holding period.
• Expired or leftover samples have been discarded
  No sample product remains at the station beyond the approved time limit.
• Time-control log is complete for the current shift
  The log includes product name, start time, discard time, and initials or name of the person responsible.

Food Temperature and Product Condition

• Cold samples are held at or below the approved temperature limit
  Measure the product temperature if refrigeration is used for the sample station.
• Hot samples are held at or above the approved temperature limit
  Measure the product temperature if hot holding is used for the sample station.
• Sample product is protected from contamination
  Food is covered, shielded, or otherwise protected from customer contact, sneezing, dust, and other contamination sources.
• Sample product appears wholesome and within use-by expectations
  No visible spoilage, off-odors, leakage, or packaging damage that would make the sample unsuitable for service.

Employee Hygiene and Safe Handling

• Hands are washed before handling samples or serving items
  Observe handwashing or verify that hand hygiene was completed before food handling began.
• Gloves or utensils are used to prevent bare-hand contact with ready-to-eat food
  Ready-to-eat samples are handled with clean utensils, deli tissue, gloves, or other approved barriers as required by procedure.
• Employee is free from obvious illness symptoms or open wound exposure
  No visible signs of vomiting, diarrhea, fever, or uncovered wounds that would make the associate unsuitable for food handling.
• Clean outer garments and hair restraint are in place
  Uniform/apron is clean and hair is restrained where required by store policy.

Sanitation, Equipment, and Surroundings

• Food-contact surfaces are clean and sanitized
  Tables, cutting boards, trays, and serving surfaces are free of residue and have been sanitized per procedure.
• Single-use items and waste are properly contained
  Used cups, napkins, toothpicks, and food waste are disposed of in a lined waste container and not accumulating at the station.
• Sampling equipment is in good condition and suitable for use
  Serving utensils, containers, and any small equipment are intact, clean, and not damaged or excessively worn.
• Nearby floor and surrounding area are free of spills and trip hazards
  The immediate area around the sampling station is clean, dry, and safe for customers and staff.