Run Grocery Store Sampling Station Daily Audit — Free

Station Setup and Documentation

Sampling station is staffed by an assigned associate or demonstrator critical (required)

A responsible person is present and actively monitoring the station during sampling hours.

Yes No N/A

Product name and ingredient/allergen disclosure is posted and legible critical (required)

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.

Yes No N/A

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 critical (required)

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.

Yes No N/A

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.

Yes No N/A

Time as Public Health Control

Current sample batch is within approved time limit critical (required)

The product has not exceeded the maximum holding time established by the store's time-as-control procedure.

Yes No N/A

Discard time is calculated correctly from the start time critical (required)

The posted discard time matches the documented start time and approved holding period.

Yes No N/A

Expired or leftover samples have been discarded critical (required)

No sample product remains at the station beyond the approved time limit.

Yes No N/A

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.

Yes No N/A

Food Temperature and Product Condition

Cold samples are held at or below the approved temperature limit critical (required)

Measure the product temperature if refrigeration is used for the sample station.

Hot samples are held at or above the approved temperature limit critical (required)

Measure the product temperature if hot holding is used for the sample station.

Sample product is protected from contamination critical (required)

Food is covered, shielded, or otherwise protected from customer contact, sneezing, dust, and other contamination sources.

Yes No N/A

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.

Yes No N/A

Employee Hygiene and Safe Handling

Hands are washed before handling samples or serving items critical (required)

Observe handwashing or verify that hand hygiene was completed before food handling began.

Yes No N/A

Gloves or utensils are used to prevent bare-hand contact with ready-to-eat food critical (required)

Ready-to-eat samples are handled with clean utensils, deli tissue, gloves, or other approved barriers as required by procedure.

Yes No N/A

Employee is free from obvious illness symptoms or open wound exposure critical (required)

No visible signs of vomiting, diarrhea, fever, or uncovered wounds that would make the associate unsuitable for food handling.

Yes No N/A

Clean outer garments and hair restraint are in place

Uniform/apron is clean and hair is restrained where required by store policy.

Yes No N/A

Sanitation, Equipment, and Surroundings

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

Tables, cutting boards, trays, and serving surfaces are free of residue and have been sanitized per procedure.

Yes No N/A

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.

Yes No N/A

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.

Yes No N/A

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.

Yes No N/A

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Run: Grocery Store Sampling Station Daily Audit

Station Setup and Documentation

Time as Public Health Control

Food Temperature and Product Condition

Employee Hygiene and Safe Handling

Sanitation, Equipment, and Surroundings

Get your results