Coborns Meat Department Audit Checklist

This audit checklist supports Coborns meat departments in monitoring operations and food safety. It covers uniforms and hygiene, service and self-service case standards, shrink goals, required logs (ground beef, sanitizer concentration, employee illness, thermometer calibration, shellfish, temperature, sampling, and weekly cleaning), and merchandising such as push items, fresh flight items, sleeves, and newsletters. It includes training status, weekly inventory, product rotation, knife sharpening service, out of stocks, department facing, and communication to the store director. Food safety checks include proper hair restraints, glove and utensil use, date marking of ready-to-eat foods, temperature control, correct labeling with ingredient statements and country of origin, sanitation frequency, chemical storage, and pest control. The checklist also prompts scheduling review, action plans, coaching, and rating improvements since the last audit.