Run Grocery Demo Sampling Daily Audit — Free

Permits and Required Signage

Food handler permit or equivalent authorization is visible at the demo station critical (required)

Permit must be posted or otherwise immediately visible to customers and inspectors, as required by local jurisdiction or store policy.

Yes No N/A

Person-in-charge (PIC) is identified and present critical (required)

A designated PIC must be on-site and actively supervising the sampling operation.

Yes No N/A

PIC signage is posted and legible

Signage should clearly identify the PIC or responsible supervisor for the shift.

Yes No N/A

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.

Yes No N/A

Temperature Control

Cold-held sample foods are at or below 41°F (5°C) critical (required)

Measure the actual product temperature of refrigerated or cold-held samples.

Hot-held sample foods are at or above 135°F (57°C) critical (required)

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.

Yes No N/A

Thermometer is available, clean, and calibrated or verified accurate critical (required)

A probe thermometer or equivalent device must be available for use during the demo.

Yes No N/A

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.

Yes No N/A

Handwashing supplies are available and accessible critical (required)

Soap, running water, and single-use towels or approved drying method must be available if handwashing is required.

Yes No N/A

No bare-hand contact with ready-to-eat sample foods critical (required)

Use utensils, deli tissue, gloves, or other approved barriers as required by the food being handled.

Yes No N/A

Raw and ready-to-eat foods are separated to prevent cross-contamination critical (required)

Separate utensils, containers, and work surfaces must be used where applicable.

Yes No N/A

Sanitation and Waste Handling

Food-contact surfaces and utensils are clean and sanitized critical (required)

Verify surfaces, cutting tools, serving utensils, and containers are clean and sanitized before use.

Yes No N/A

Waste receptacles are available, lined, and not overflowing

Trash bins should be placed near the station and managed to prevent contamination or pest attraction.

Yes No N/A

Waste and food scraps are removed from the station at appropriate intervals

Check that waste is not accumulating on counters, floors, or prep surfaces.

Yes No N/A

Sanitizer solution is available and at the correct concentration critical (required)

Verify sanitizer is prepared and used according to label directions or site procedure.

Yes No N/A

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Run: Grocery Demo Sampling Daily Audit

Permits and Required Signage

Temperature Control

Food Handling and Hygiene

Sanitation and Waste Handling

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