Checklist template

Meat and seafood department operations for grocery stores

A ready-to-use checklist with 118 items in 6 sections, covering Service counter, Self-service case, Cutting room, Dating, Temperatures, Sanitation. Use it as-is in InspectLoop, or adapt it to your own standards in minutes.

  • 6 Sections
  • 118 Items
  • 99 Yes / No checks
  • 6 Scored ratings
  • 129 Points

Use this template How audits work

1. Service counter 21 items

  1. The service counter was fully stocked and open by the opening time in the company standard Yes / No 1 pt
  2. Every tray in the service counter has a tag showing the cut or species and the price per unit Yes / No 1 pt
  3. Seafood tags show the species, wild or farmed, and the origin as required by local regulation Yes / No 1 pt
  4. Previously frozen seafood is identified as such on its tag Yes / No 1 pt
  5. Raw poultry sits in its own section of the counter, separated by a divider from beef, pork and lamb Yes / No 1 pt
  6. Raw seafood is in a separate case or behind a solid divider from meat Yes / No 1 pt
  7. Cooked seafood such as shrimp, crab and smoked salmon is separated from raw seafood by a solid divider Yes / No 1 pt
  8. Cooked seafood is served with its own tongs or scoop Yes / No 1 pt
  9. Fresh fish is displayed on clean drained ice, with fillets on a liner and not sitting in meltwater Yes / No 1 pt
  10. Live mussels, clams and oysters are closed or close when tapped, and broken shells have been removed Yes / No 1 pt
  11. The shellfish harvest tag stays with each lot while it is on display Yes / No 1 pt
  12. The lobster tank water is clear and holds no dead lobsters Yes / No 1 pt
  13. Every lobster in the tank has banded claws Yes / No 1 pt
  14. Cuts at the front of each tray are bright, with no dried or darkened edges Yes / No 1 pt
  15. Employees change gloves when moving from poultry to other species Yes / No 1 pt
  16. The scale platter is wiped and sanitized after raw poultry is weighed Yes / No 1 pt
  17. The scale display faces the customer Yes / No 1 pt
  18. The scale tare is set for the paper or tray in use Yes / No 1 pt
  19. Customers at the counter are offered custom cuts, trimming or seasoning Yes / No 1 pt
  20. Wrapped orders carry a label with the product, weight, price and safe handling statement Yes / No 1 pt
  21. Appearance of the service counter Rating
    • Full, fresh and well set 5 pts
    • Fresh but with gaps 3 pts
    • Sparse or tired product 1 pt

2. Self-service case 18 items

  1. Sections follow the planogram by species, each cut behind its own shelf tag Yes / No 1 pt
  2. Each package label shows the product name, net weight, unit price, total price and date Yes / No 1 pt
  3. Raw meat and poultry labels carry safe handling instructions as required by local regulation Yes / No 1 pt
  4. Ground beef labels state the lean or fat content as required by local regulation Yes / No 1 pt
  5. Origin labeling is shown on packages or signs as required by local regulation Yes / No 1 pt
  6. Marinated, seasoned and stuffed items list ingredients and allergens on the label Yes / No 1 pt
  7. No package is torn or leaking Yes / No 1 pt
  8. No tray shows excess purge around the absorbent pad Yes / No 1 pt
  9. No package on display shows brown, gray or green discoloration Yes / No 1 pt
  10. Packages are stacked no higher than the company standard, so the film is not stretched or crushed Yes / No 1 pt
  11. Poultry is in its own section or on the lowest shelf so that it cannot drip onto other species Yes / No 1 pt
  12. Reduced-for-quick-sale stickers are applied according to the markdown policy Yes / No 1 pt
  13. Packages in the frozen meat and seafood bunker are frozen solid, with no frost build-up inside the film Yes / No 1 pt
  14. Advertised cuts are in stock in the pack size shown in the ad Yes / No 1 pt
  15. Number of empty facings in the self-service meat case Number
  16. Roll bags for raw meat are stocked at the case Yes / No 1 pt
  17. No fresh meat package sits above the load line or against the return air grille Yes / No 1 pt
  18. Condition of packages in the self-service case Rating
    • All saleable 5 pts
    • A few to pull 3 pts
    • Many to pull 1 pt

3. Cutting room 19 items

  1. The cutting room is at 50°F (10°C) or below, or at the colder company standard Yes / No 1 pt
  2. Cutting room air temperature (°F or °C) Number
  3. Today's cutting list is posted and includes this week's ad items Yes / No 1 pt
  4. Species are cut in the order set by company policy, or equipment is cleaned and sanitized between species Yes / No 1 pt
  5. The cutter counts the self-service case before cutting and writes the counts on the cutting list Yes / No 1 pt
  6. Three steaks or chops measured in the case match the thickness in the company cut specification Yes / No 1 pt
  7. External fat on steaks and roasts is trimmed to the thickness in the company trim standard Yes / No 1 pt
  8. Each cut is trayed in the tray size and with the absorbent pad shown on the cut chart Yes / No 1 pt
  9. Film is tight and sealed on packages wrapped during the visit, with no bone punctures Yes / No 1 pt
  10. Primals are broken down following the company yield guide for the cuts taken from them Yes / No 1 pt
  11. A grind log entry exists for every batch ground today, with the source product, supplier lot and time, as required by local regulation or company policy Yes / No 1 pt
  12. The grinder is broken down, cleaned and sanitized between source lots as the grind log procedure requires Yes / No 1 pt
  13. Trim held for grinding is covered, dated and refrigerated Yes / No 1 pt
  14. No meat is left on cutting tables or carts while nobody is working on it Yes / No 1 pt
  15. Bone dust is scraped or rinsed from saw-cut items before they are trayed Yes / No 1 pt
  16. Trays, film and absorbent pads are stored covered and off the floor Yes / No 1 pt
  17. A test label printed during the visit showed the price in the current price file Yes / No 1 pt
  18. Ground beef is ground and trayed to the package weights on the cutting list Yes / No 1 pt
  19. Workmanship of the cuts and packages produced during the visit Rating
    • Meets the cut and trim standard 5 pts
    • Minor trim or wrap defects 3 pts
    • Off specification 1 pt

4. Dating 19 items

  1. Every box and primal in the meat cooler is marked with the date received Yes / No 1 pt
  2. Boxed meat is used in order of pack date, oldest first Yes / No 1 pt
  3. Vacuum packs that have been opened are tagged with the date opened Yes / No 1 pt
  4. The shelf-life chart for store-cut items is posted at the wrapping station Yes / No 1 pt
  5. For three items checked, the shelf life programmed in the scale matches the chart Yes / No 1 pt
  6. Store-ground beef on display is within the shelf life on the chart Yes / No 1 pt
  7. No package in the self-service case is past its date Yes / No 1 pt
  8. Number of out-of-date meat or seafood packages found on display Number
  9. Oldest pack date found on a store-wrapped package on display Date
  10. Re-wrapped packages keep their original pack date Yes / No 1 pt
  11. Fresh fish in the service counter is tagged on the back of the tray with the date received Yes / No 1 pt
  12. Thawed seafood is labeled with the thaw date Yes / No 1 pt
  13. No thawed seafood on display is older than the number of days company policy allows after thawing Yes / No 1 pt
  14. Shellfish tags from emptied containers are filed in date order and kept for the period required by local regulation Yes / No 1 pt
  15. Marinated and stuffed items made in the store carry the production date Yes / No 1 pt
  16. The weekly date check of supplier-packed bacon, sausage and smoked items is initialed for this week Yes / No 1 pt
  17. Service counter trays pulled at night are covered and date-tagged before they go to the cooler Yes / No 1 pt
  18. Product on its last day is pulled or reduced by the time of day set by company policy Yes / No 1 pt
  19. Date control in meat and seafood Rating
    • No lapses found 5 pts
    • Isolated lapses 3 pts
    • Repeated lapses 1 pt

5. Temperatures 19 items

  1. The service meat counter is at 41°F (5°C) or below, or at the colder company standard Yes / No 1 pt
  2. Service meat counter temperature (°F or °C) Number
  3. The self-service meat case is at 41°F (5°C) or below, or at the colder company standard Yes / No 1 pt
  4. Self-service meat case temperature (°F or °C) Number
  5. Fresh fish measured in the seafood counter is at the temperature set by company standard Yes / No 1 pt
  6. Internal temperature of a fresh fish fillet in the seafood counter (°F or °C) Number
  7. The meat cooler is at 41°F (5°C) or below, or at the colder company standard Yes / No 1 pt
  8. Meat cooler temperature (°F or °C) Number
  9. The meat and seafood freezer is at 0°F (-18°C) or below Yes / No 1 pt
  10. Meat and seafood freezer temperature (°F or °C) Number
  11. A package of ground beef taken from the top layer of the case measured 41°F (5°C) or below Yes / No 1 pt
  12. The lobster tank water temperature is within the range set by the supplier or company standard Yes / No 1 pt
  13. Each case has a thermometer placed in its warmest part that can be read without moving product Yes / No 1 pt
  14. The department temperature log has no missed readings in the last 7 days Yes / No 1 pt
  15. Out-of-range readings on the log are followed by a written corrective action Yes / No 1 pt
  16. A probe thermometer is kept in the department Yes / No 1 pt
  17. Date of the last recorded ice-point check of the probe thermometer Date
  18. Employees asked could explain what to do with product when a case reads above the standard Yes / No 1 pt
  19. Temperature control in meat and seafood Rating
    • All readings in range and logged 5 pts
    • In range with log gaps 3 pts
    • Readings out of range 1 pt

6. Sanitation 22 items

  1. Saws, grinders, cubers and tenderizers are fully disassembled, cleaned and sanitized at least daily Yes / No 1 pt
  2. The cleaning schedule for daily and weekly tasks is posted and signed off Yes / No 1 pt
  3. The three-compartment sink is set up to wash, rinse and sanitize Yes / No 1 pt
  4. Sanitizer in the sink and in spray bottles tests within the range on the product label Yes / No 1 pt
  5. Sanitizer concentration measured (ppm) Number
  6. Cutting boards and table tops are free of deep scoring and staining Yes / No 1 pt
  7. The service counter is emptied and washed, including under the trays, on the weekly schedule Yes / No 1 pt
  8. The seafood counter ice is removed and the case is washed and sanitized every night Yes / No 1 pt
  9. Floor drains in the cutting room run freely and have no odor Yes / No 1 pt
  10. The department hand sink has soap and paper towels Yes / No 1 pt
  11. Nothing blocks the way to the department hand sink Yes / No 1 pt
  12. Employees were seen washing hands before putting on gloves Yes / No 1 pt
  13. Frocks or aprons are clean at the start of the shift Yes / No 1 pt
  14. Frocks and aprons are taken off before employees leave the department for breaks or the restroom Yes / No 1 pt
  15. Bone and fat barrels are covered, labeled and collected on schedule Yes / No 1 pt
  16. No condensation drips from overhead pipes or coils onto product or work surfaces Yes / No 1 pt
  17. Hoses are stored on a reel or hook, with the nozzle off the floor Yes / No 1 pt
  18. The lobster tank filter is cleaned on the schedule set by the supplier Yes / No 1 pt
  19. The wrapping machine hot plate and the scale platters are free of film residue and meat juices Yes / No 1 pt
  20. Sanitation of the meat and seafood department Rating
    • Clean throughout 5 pts
    • Isolated areas need cleaning 3 pts
    • Widespread soil or build-up 1 pt
  21. Name of the meat manager or person in charge Short text
  22. Corrective actions required Comments

About this template

This checklist is part of the InspectLoop template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In InspectLoop you can add photos, assign corrective actions, require sign-off and compare results across sites.

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