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R.A.S Retail Audit Standard v 2 0 EF05

R.A.S
.
Retail Audit Standard

Retail Inspection Standard
Inspection standard to assess the food safety level of compliance of foodstuffs distributed in
retail stores

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ACKNOWLEDGMENTS
The R.A.S. (Retail Audit) Standard) technical committee would like to thank all of the members who
participated in preparing this standard.
R.A.S. Technical Committee members:
Chairperson: Pierre de Ginestel (AUCHAN)/Magali Bocquet (F.C.D.: Fédération des entreprises du

Commerce et de la Distribution).
In alphabetical order by retailer:
AUCHAN:
CARREFOUR:

CASINO:
CORA:

MONOPRIX:
SYSTEME U:
Consultant (SILLIKER France):

Jean-Charles Delvas
Frédéric Herault
Marc Murray
Nanda Chaboud
Cécile Boye
Rémi Lecerf
Stéphane Dufort
David Legoff
Virginie Lautier
Anne Buffard
Marjorie Georgeot
Julie Lescot
Sylvie Vaisaire
Hélène Guiet
Jean-Marie Rust
Jean-Philippe Martin

The Technical Committee would also like to thank the stores and inspectors who participated in the
test inspections during the pilot phase as we validated this standard.

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TABLE OF CONTENTS
PART 1: INSPECTION PROTOCOL ...................................................................................................... 5
1
INTRODUCTION ............................................................................................................................ 5
2
HISTORY AND OBJECTIVES OF THE R.A.S. ............................................................................. 5
2.1
2.2

3
4

SCOPE OF INSPECTION .............................................................................................................. 6
PREPARATORY VISIT AND INSPECTIONS: FREQUENCY AND DURATION .......................... 7
4.1
4.2
4.3
4.4

5

PREPARATORY VISIT TO THE RETAILER HEADQUATER .................................................................................. 7
STORE INSPECTION.........................................................................................ERREUR ! SIGNET NON DEFINI.
DETERMINATION OF THE FREQUENCY OF INSPECTIONS ................................................................................ 8
DURATION OF INSPECTIONS ...................................................................................................................... 8

SCORING OF REQUIREMENTS - PRINCIPLES AND PARTICULARITIES ................................ 8
5.1
5.2
5.2.1
5.2.2
5.2.3
5.2.4
5.2.5
5.2.6
5.2.7

5.3
5.3.1
5.3.2
5.3.3

5.4
5.5
5.6
5.7
5.8

6

HISTORY ................................................................................................................................................ 5
FOOD SAFETY OBJECTIVES FOR SOLD FOOD PRODUCTS ............................................................................... 5

GUIDELINES FOR INSPECTORS .................................................................................................................. 9
DIFFERENT TYPES OF REQUIREMENTS AND SCORING ................................................................................... 9
"Requirements" ................................................................................................................................................. 9
"System requirements"...................................................................................................................................... 9
"KO requirements" ............................................................................................................................................ 9
"Alert re-wrapping requirement" ...................................................................................................................... 10
Double reduction of points .............................................................................................................................. 11
N/E scoring ..................................................................................................................................................... 11
N/A scoring ................................................................................................................................................... 123

MEASURING FIELDS ........................................................................................ERREUR ! SIGNET NON DEFINI.
Temperature measuring fields.................................................................................. Erreur ! Signet non défini.
Dirty-surfaces measuring fields ....................................................................................................................... 12
Exceeded measuring fields ............................................................................................................................. 12
ALERT RE-WRAPPING ......................................................................................ERREUR
SCORING OF OPTION .......................................................................................ERREUR

! SIGNET NON DEFINI.
! SIGNET NON DEFINI.
SCORING OF ACTIVITY .....................................................................................ERREUR ! SIGNET NON DEFINI.
SCORING OF THE STORE ..................................................................................ERREUR ! SIGNET NON DEFINI.
SCORING .............................................................................................................................................. 13

INSPECTION PROCESS FOR STORES ..................................................................................... 15
6.1
6.2
6.3
6.4
6.4.1
6.4.2
6.4.3
6.4.4

SELECTION OF THE INSPECTION BODY ...................................................................................................... 15
PREPARATION OF THE STORE INSPECTION ............................................................................................... 15
TIME FRAME FOR INSPECTION ................................................................................................................. 15
MODEL INSPECTION PLAN ....................................................................................................................... 15
Introductions ................................................................................................................................................... 15
Document evaluation versus on-site inspection............................................................................................... 16
Final conclusions ............................................................................................................................................ 16
Closing meeting .............................................................................................................................................. 16

7
STRUCTURE OF THE INSPECTION REPORT .......................................................................... 16
8
DISTRIBUTION OF THE REPORT ............................................ERREUR ! SIGNET NON DEFINI.
9
COMPLAINTS .............................................................................................................................. 17
10 OWNERSHIP AND USAGE OF THE R.A.S. LOGO AND STANDARD ..................................... 17
11 OWNERSHIP OF THE INSPECTION REPORT .......................................................................... 17
12 REVIEW OF THE STANDARD .................................................................................................... 17
13 INSPECTION PROCESS FLOW CHART .................................................................................... 18
PART 2: REQUIREMENTS................................................................................................................... 19
14 REQUIREMENT DETAILS ........................................................................................................... 20
PART 3: REQUIREMENTS FOR INSPECTION BODY AND INSPECTORS ...................................... 25
15 INTRODUCTION .......................................................................................................................... 25
16 REQUIREMENTS FOR INSPECTION BODIES .......................................................................... 25
16.1
16.2
16.3
16.4
16.4.1
16.4.2

16.5

17

GENERAL REQUIREMENTS ...................................................................................................................... 25
SPECIFIC INDEPENDENCE AND IMPARTIALITY REQUIREMENTS ...................................................................... 25
SIGNATURE OF CONTRACT WITH THE OWNER OF THE R.A.S. STANDARD ...................................................... 25
APPOINTMENT OF THE R.A.S. LEADER ..................................................................................................... 26
Roles of the R.A.S. leader............................................................................................................................... 26
Selection and qualifications of the R.A.S. leader: ............................................................................................ 26

APPOINTMENT OF A RETAILER CORRESPONDENT ..................................................................................... 267

INSPECTOR SKILLS AND EXPERIENCE ................................................................................ 267
17.1
17.2
17.2.1
17.2.2

PRINCIPLE: ......................................................................................................................................... 267
REQUIRED SKILLS AND EXPERIENCE ....................................................................................................... 278
Required skills .............................................................................................................................................. 278
Required experience: .................................................................................................................................... 278

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INSPECTOR SELECTION AND QUALIFICATION ................................................................... 278
18.1
18.2
18.3

19

PRINCIPLE .......................................................................................................................................... 278
INSPECTOR SELECTION ........................................................................................................................ 278
PROCESSES FOR QUALIFICATION AND INITIAL TRAINING OF INSPECTORS..................................................... 278

INSPECTOR TRAINING............................................................................................................. 228
19.1
19.2
19.3

20

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PRINCIPLE ........................................................................................................................................ 2829
INITIAL TRAINING: ............................................................................................................................... 2829
FOLLOW -UP TRAINING ........................................................................................................................ 2829

INSPECTOR MONITORING ........................................................................................................ 29
20.1
20.2
20.3

PRINCIPLE ............................................................................................................................................ 29
MONITORING THROUGH RE-READING OF INSPECTION REPORTS ................................................................. 290
MONITORING THROUGH ON-SITE SUPERVISED INSPECTION ....................................................................... 290

21 FLOW CHART OF SELECTION, TRAINING, QUALIFICATION AND SUPERVISION
PROCESSES ...................................................................................................................................... 301
PART 4: REPORTING AND APPENDICES ....................................................................................... 312
22 INTRODUCTION ........................................................................................................................ 312
23 REPORT ON PREPARATORY VISIT TO RETAILER HEAD OFFICE .................................... 312
23.1
23.2
23.3

24

COVER PAGE ...................................................................................................................................... 312
SECOND PAGE: DETAILED DESCRIPTION OF INSPECTION PERFORMED: ....................................................... 312
LIST OF SYSTEM REQUIREMENTS ........................................................................................................... 323

STORE INSPECTION REPORTING .......................................................................................... 323
24.1
24.2
24.3
24.4
24.5

COVER PAGE ...................................................................................................................................... 323
SECOND PAGE: DETAILED DESCRIPTION OF INSPECTION PERFORMED: ....................................................... 323
EXECUTIVE SUMMARY: ......................................................................................................................... 334
SUMMARY BY ACTIVITY: ........................................................................................................................ 334
DETAILS OF CHARACTERISTICS INSPECTED ............................................................................................. 334

25 APPENDIX 1: DETAILED CHARACTERISTICS OF THE ACTIVITIES COVERED BY THE
INSPECTION ....................................................................................................................................... 345
26 APPENDIX 2: TOOL FOR RATING FISH FRESHNESS - SIMPLIFIED METHOD .................. 378
27 APPENDIX 3: PROPOSED LAYOUT OF REPORT ON PREPARATORY VISIT TO RETAILER
HEAD OFFICES ................................................................................................................................ 3839
28 APPENDIX 4: PROPOSED LAYOUT OF STORE INSPECTION REPORT ............................. 412
29 APPENDIX 5: DETAILED CHARACTERISTICS OF ACTIVITIES EVALUATION ................... 478
30 APPENDIX 6: R.A.S. GLOSSARY .............................................................................................. 99

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PART 1: INSPECTION PROTOCOL
1

INTRODUCTION

This inspection protocol describes the specific requirements for inspection bodies performing
inspections in accordance with the R.A.S. standard.
1

Only inspection bodies with the NF EN ISO/CEI 17020 "C" -type certification for R.A.S. and which
have signed an agreement with the standard's owners may perform inspections under the R.A.S.
standard. The requirements of the R.A.S. which pertain to inspection bodies are clearly described in
Part 3 of the present document.

2
2.1

HISTORY AND OBJECTIVES OF THE R.A.S.
History

The R.A.S. is the result of the desire of retailers belonging to the F.C.D. (Fédération des entreprises
du Commerce et de la Distribution) to be able to objectively measure the extent of control of their
stores regarding the food safety of the food products they sell.
The members of the R.A.S. committee thus sought to create a single, impartial, objective and
recognised measurement "tool". Hence the establishment of the Requirements Standard and the
Guidelines for Inspectors allowing recognised bodies (see Part 3) to successfully conduct these
assessments (inspections).
The R.A.S. was created through the pooling of the knowledge and experience of the different retailers
represented in the group; the selected requirements are structured and prioritised using a matrixbased approach. This methodology makes it possible to use the R.A.S. standard in supermarkets
whose sales activities may be based exclusively on customer self-service and at bigger hypermarkets
with a greater variety of distribution techniques.

2.2

Food safety objectives for retail foods

The top goal of the R.A.S. standard is to be able to measure the extent of food safety compliance, at
the different stores, with reference to the industry's Good Hygiene Practices, national and/or European
regulations and the companies' own food safety control plans. In addition to the notion of measuring
conformity, the results of the R.A.S. inspections will also enable the different stores or retailers to
implement appropriate improvement action plans to increase the degree of safety for consumers.

1

NF EN ISO/CEI 17020: "General criteria for the activity of various types of inspection bodies performing inspection"

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SCOPE OF INSPECTION

The R.A.S. is a standard designed for the inspection of food safety activities at retail stores.
The scope of the inspection shall cover the activities described in Table 1 (Also see Part 4: Appendix
1).
Table 1: Overview of activities to inspection at retail outlets

Activities
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16

Management and support services
Meat
Delicatessen, ready to eat meals, cheese/dairy products without preparation
Preparation of ready to eat meals
Rotisserie, pizza, heating points
Fish
Bakery
Baking terminals
Pastry and confectionary
Fruits & Vegetables
Processed fresh and frozen foods
Grocery
Home delivery
Snacking – sandwiches
Sales promotion
Others (e.g. catering)

All food-related activities which pertain to consumers shall be evaluated whether they are managed directly by the store or by a
subcontracting service provider (for outsourced departments) and whether they are permanent or temporary (sales promotion).

The scope of inspection excludes institutional food service activities and distance-selling preparation
activities.
To allow for the closest possible adaptation to the work modes of the different types of stores affected
(size, concept, work organisation, etc.), the R.A.S. allows the ability to evaluate a given activity in
multiple sub-units, called options. An option is thus a duplicate evaluation of a given activity with a
view to dividing up the variances observed by responsibility.
Example for the activity « delicatessen, cheese without processing », the retailer could choose several
following options: « Delicatessen without processing» and « Cheese without processing».
The scope of inspection is all of the options (sometimes there is just one) of all the store's activities.
This scope shall be defined and agreed to by the store (or the headquarter) and the inspection body
before the inspection is performed. It shall be stated clearly and unambiguously in the contract
between the store (or the headquarter) and the inspection body, as well as in the inspection report.
Exceptionally, the inspector, with the consent of management at the inspected store, has the
possibility to add an additional option to an activity when the options foreseen for this activity do not
allow for the separation of two levels of responsibility from different entities.
Example: There is a permanent, outsourced delicatessen side by side with the store's own food
counters, but this is not indicated in the contract.
Any options added on the day of the inspection shall be justified in the inspection report.

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PREPARATORY VISIT AND INSPECTIONS: FREQUENCY AND
DURATION
Preparatory visit to the headquarter

This meeting between an inspection body (chosen by the retailer) and the retailer's central quality
department should make it possible to confirm, if necessary, the choice of "system requirements" and
the communication of key information about the retailer's activities (food safety management system,
health and safety plan developed by the corporate quality control department).
This meeting shall take least at least once a year. The retailer has the possibility of requesting a
preparatory visit as soon as it implements a significant change in its food safety management system
or to have additional system requirements validated.
NOTE: It is conceivable that this preparatory visit to the retailer's headquarter has no specific reason
for being, notably when, for example, there is no procedure or quality or food safety management
system at the level of the corporate quality department.
The preparatory visit occurs by appointment as follows:
The retailer first proposes a list of "system requirements" to the inspection body as well as the
activity elements.
During the meeting, the inspection body confirms whether the choices are relevant. The
inspector shall be able to evaluate:
o The presence and accuracy of the elements required in the selected requirements
o Their centralised creation at the retailer’s corporate level
o The methods of disseminating the information to the stores
In some cases, the inspector shall rely on sampling methods.
The duration of the preparatory visit is adapted by the inspection body based on the number and
content of the "system requirements" to evaluate.
At the conclusion of the visit, the inspector issues a formal report, whose format shall contain (at a
minimum):
Title of system requirement chosen, scoring (acceptance or refusal) and comment (see Part 4 :
Reporting).

If a selected system requirement is not fully achieved (B, C or D scoring), the scoring obtained (by the
retailer) is automatically carried over to all the store inspections until a new evaluation (preparatory
visit) is performed.
The report also includes the scope of stores to which these system requirements apply.
This report is sent to the retailer by the inspection body within 15 business days following the
preparatory visit.
Each retailer agrees to promptly forward this report to all the inspection bodies which are contractually
bound to it for store inspections.
Changes in the evaluation of the system requirements selected, as well as changes in the food safety
management systems shall be communicated by the retailers whenever necessary.
The communication of the retailer's specific activity details (business hours, communication methods,
independence or connections between the corporate quality department and store quality
representative, etc.) do not appear in the protocol, but should be included as necessary in the contract
between the retailer and the inspection body.

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Store inspection

The store inspection is an evaluation which makes it possible to measure the comprehensiveness of
food safety management via an inspection by a "recognised" organisation (see Part 3: Requirements
for inspection bodies and inspectors).
Unexpected inspections and pre-scheduled inspections should be conducted in alternation. An
unexpected inspection is a planned inspection (at the inspector's discretion) within a one-month period
announced to the store.
The first inspection in all stores shall be a scheduled appointment.
The notions of "scheduled" and "unannounced" shall appear in the inspection report (see Part 4:
Reporting).

4.3

Determination of the frequency of inspections

The minimum frequency required is one inspection per store per year. The stores or retailers may
define a higher number or frequency. This information shall be entered into the contract between the
store or retailer and the inspection body(s) hired.
The frequency may also be revised and increased in the case of results deemed inadequate.

4.4

Duration of inspections

The inspection bodies have an appropriate system to estimate the time needed to perform a store
inspection (see Chapter 6.4: Model inspection plan).
The time needed to conduct a complete inspection depends on:
Store size
Scope of inspection: activities present and options desired
The duration of a store inspection is around:
Total area of the store fewer than 2,000 m² : from 3 to 5 hours depending on the number of
activities and options inspected
Total area of the store from 2,000 m² to 5,000 m² : from 4 to 7 hours depending on the number
of activities and options inspected
Total area of the store from 5,000 m² to 10,000 m² : from 6 to 10 hours depending on the
number of activities and options inspected
Total area of the store more than 10,000 m² : 10 hours minimum depending on the number of
activities encountered and options inspected

5

SCORING OF REQUIREMENTS - PRINCIPLES AND
PARTICULARITIES

The evaluation makes it possible to measure compliance, deviation or non-conformity vis-à-vis the
R.A.S. requirements using the guidelines for inspectors.
In the standard, there are four types of requirements:
" requirements"
"System requirements"
"KO (Knock Out) requirements"
"Alert re-wrapping requirement”
These different types of requirements and their scoring are described below.

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Guidelines for Inspectors

The R.A.S. guidelines are a tool made available to inspectors to give further details on how to evaluate
requirements and the degree of variance observed for B, C, D and KO scorings. These guidelines can
be obtained from the F.C.D. offices.

5.2

Different types of requirements and scoring

5.2.1

“Requirements"
The inspector shall judge compliance or deviation from these requirements.
For R.A.S. inspections, there are four scoring possibilities. Points are issued to each
requirement according to the following table:

Table 2: Requirement scoring
Observations
Full compliance
Almost full compliance, a slight deviation
has been detected
Small part of the requirement has been
implemented

Result of evaluation
A
B (deviation)

Points
20 points
15 points

C (deviation)

5 points

Requirement has not been implemented

D (deviation)

0 point

For results B, C and D, the inspector shall give small explanations in the inspection report.

5.2.2 "System requirements"
"System requirements" are the requirements which are managed by the retailer's corporate
departments (quality, etc.).
They are evaluated during the preparatory visit to the retailer’s headquarter (see Chapter 4.1) and are
not evaluated during the store inspection.
During this preparatory visit, the requirements proposed and retained as "system requirements" are
evaluated and scoring on the same basis as described above (scoring: A, B, C, D).
They are identified on the inspection documents with the "system requirement" sign and shall not be
re-evaluated during the store inspection. The scoring for these requirements during the store
inspection is the scoring obtained during the most recent preparatory visit to the retailer’s headquarter.

5.2.3 "KO requirements"
In the R.A.S., some particular requirements are defined as KO requirements. These are identified as
very important to food safety and could, in the event of non-conformity, endanger consumer health or
safety. These KO requirements may only be evaluated as full compliance (A) or not implemented (D).
During the inspection, if the inspector observes that these "KO requirement» are not implemented by
the store; there will be a significant reduction of points.
Under all circumstances, the inspection shall be performed in totality and all requirements shall be
evaluated in order to give the store a comprehensive vision of its standing.

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In the R.A.S., the nine following requirements are "KO requirements":
Table 3: "KO requirements"
Requirement
no.
19
34
107
121
127
139
206
207
225

Requirements
No break in the cold or hot chain which could constitute a safety risk (KO)
Implementation of alert, withdrawal, recall, quarantine and marking procedures (KO)
Absence of cross-contamination which could cause a direct safety risk (KO)
Implementation of best before and use by dates of raw materials/ingredients
(processing) and absence of post dating
Compliance of product labelling - food safety
Absence of break of the cold/hot chain which can present a safety risk
Presence of reference documents for activities concerned by the sanitary agreement or
by the exemption of the sanitary agreement
Absence of activities non authorised by law
Non conforming products isolated and marked

Table 4: Scoring of "KO requirements"
Evaluation
A
B (deviation)
C (deviation)
KO (= D)
(non-conformity)

Explanation
Full compliance

Requirement has not been
implemented

Points awarded / Result
20 points
No “B” scoring is possible
No "C" scoring is possible
0 point
And a penalty is assigned to the scoring of the
concerned activity or activity option

Remark:
It is not possible to issue a "B" or "C" scoring to a KO requirement. The inspector may only assign an
A or D scoring (= KO). The KO requirement shall be scoring N/A when it is associated with an N/A
activity option or step (see Chapter 5.2.7: N/A scoring).
The inspector shall specifically justify all D scorings in the inspection report.
When a KO requirement has been noted D, 25 points (out of a total of 100) are subtracted from
the score of the concerned activity or activity option.

5.2.4 "Alert re-wrapping requirement"
In the R.A.S., this requirement is defined as a serious non-conformity.
It is identified as a critical behaviour of the store.
This requirement may only be judged compliant or non-compliant.
Table 5: Alert re-wrapping requirement
Requirement
no.
Requirement
122
Absence of re-wrapping with extension of best before date
The alert re-wrapping is triggered when the inspector observes the practice of re-wrapping a product
pre-packed by the store in order to re-package it and label it with an expiry date later than the initial
expiry date. This practice is considered to be a substantial misrepresentation of quality, sometimes it is
also referred to as "rewrap".
During the inspection, if the inspector observes that this requirement is not implemented by the store,
there will be a major reduction of points. The inspector shall specifically justify all D scorings in the
inspection report.

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Under all circumstances, the inspection shall be performed in totality and all requirements shall be
evaluated in order to give to the store an overview of its level.
Table 6: Scoring the "Alert re-wrapping requirement"
Evaluation
A
B (deviation)
C (deviation)
ALERT
WRAPPING
(= D)
(non-conformity)

Explanation
Full compliance

RE-

Requirement has not
been implemented

Points awarded / Result
20 points
No “B” scoring is possible
No "C" scoring is possible
0 point
And a penalty is assigned to the scoring of the
concerned activity or activity option

Alert!
It is not possible to issue a "B" or "C" scoring to the alert re-wrapping requirement. The inspector may
only assign a scoring of A or D (= ALERT).
When this requirement has been noted D scoring, the activity or activity option in question is
assigned a rating of 0/100 and 20 points (out of a total of 100) are subtracted from the store's
final scoring.
How to scoring when there is no packaging: Example: cheese sold at the counter, no
packaging, the global step is N/A.

5.2.5 Double reduction of points
The R.A.S. is designed for the purpose of measuring safety control by area of responsibility.
Therefore, in the event of a deviation or non-conformity that could be linked to several
activities/options, this variance should be attributed to each activity/option.
Example 1: A poorly stocked hand washing station shared by the cheese and catering options. The
two options will be deduction of points for the "Hand washing station present, accessible, compliant,
clean and stocked" requirement.
Example 2: A store does not comply ("D") with the "Proper performance of temperature verification
procedures" requirement because it does not check the freezer which measures more than
3
10 m : the "Automatic temperature checks recorded and filed" requirement will be scoring as "D", the
"Corrective actions for temperature verification and recording are performed, recorded hness and appearance of food
Implementation of best before and use by dates of raw
materials/ingredients (processing) and absence of post dating
Respect of best before and use by dates of prepacked food and raw
materials units
Number of prepacked food units or raw materials units with exceeded
best before or use by dates
Proper enforcement of shelf lives
Labelling compliance - general information not related to food safety

127

Labelling compliance - food safety (KO)

128
129
130
131

Frying oil quality
Self-checks on frying oil performed, recorded and filed
Cleanliness and compliance of uniform
Hand washing station present, accessible, compliant, clean and
stocked
Hand condition and absence of jewellery
Appropriate and compliant hand washing or glove replacement,
absence of unprotected wounds
Personnel behaviour

108
121
123
124

132
133
134

Part 4: Appendix 5: Detailed checklist: In-store Events

B

C

D

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136
137
138
139
142
143
144
145
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Appropriate temperature in area
Temperature display in working order
Compliance with fixture loading limits
Satisfactory product temperature
No break in the cold or hot chain which could constitute a safety
risk (KO)
Existence of a formalised procedure for bringing to and holding at
temperature
Proper performance of bringing to temperature tasks
Proper performance of holding at temperature tasks
When bringing to and maintaining at temperature, temperature selfchecks performed, recorded and filed
Corrective actions for bringing to and holding at temperatures
performed, recorded and filed

Counter service/self-serve sales
Requirement
no.

Requirement name

101
108
120
122

Cleanliness of facilities and equipment not in direct contact with food
Freshness and appearance of food
Product rotation
Absence of re-wrapping with extension of best before date (Alert)

123

125
126

Respect of best before and use by dates of prepacked food and raw
materials units
Number of prepacked food units or raw materials units with exceeded
best before or use by dates
Proper enforcement of shelf lives
Labelling compliance - general information not related to food safety

127

Labelling compliance - food safety (KO)

134
135
136
137
138
139

Personnel behaviour
Appropriate temperature in area
Temperature display in working order
Compliance with fixture loading limits
Satisfactory product temperature
No break in the cold or hot chain which could constitute a safety
risk (KO)
Proper performance of bringing to temperature tasks
Proper performance of holding at temperature tasks
When bringing to and maintaining at temperature, temperature selfchecks performed, recorded and filed
Corrective actions for bringing to and holding at temperatures
performed, recorded and filed

124

143
144
145
146

A

B

C

D

A

B

C

D

Shared
Requirement
no.

200
201
202
203
204
205

Requirement name

State of facilities and equipment
Use of facilities and equipment in accordance with their intended use
Forward movement- separation of sectors
Effective vent hoods and extraction
Absence of pests
Placement/effectiveness of pest traps

Part 4: Appendix 5: Detailed checklist: In-store Events

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207
208
209
210
211
212
213
214
215
216
217
218
219

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Presence of reference documents for activities concerned by the
sanitary agreement or by the exemption of the sanitary
agreement
Absence of activities non authorised by law (KO)
Rubbish bin compliance. Sanitary waste handling
Presence and working order of thermometer
Observed deviation with a reference thermometer probe
Observed deviation during an ice water test
Proper performance of temperature verification procedures
Temperature self-checks recorded and filed
Corrective actions for temperature verification and recording are
performed, recorded and filed
Cleaning schedule/protocol known and applied
Conformity and condition of cleaning and disinfection equipment.
Self-checks of cleaning tasks performed, recorded and filed

220
221

Compliance of maintenance products (approved for food contact)
Isolated storage location for maintenance products and cleaning
equipment
Shelf lives defined and validated
Satisfactory storage conditions for packing and packaging materials

222
223
224
225

Training on basic hygiene rules
Compliance of internal traceability
Beef matter records-keeping
Non conforming products isolated and marked (KO)

Part 4: Appendix 5: Detailed checklist: In-store Events

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Others (e.g. catering)
Storage
Requirement
no.

100
101
104
105
106
107
110
111
112
120
123
124
125
135
136
138
139

Requirement name

A

B

C

D

A

B

C

D

Storage capacity
Cleanliness of facilities and equipment not in direct contact with food
Compliance of materials in contact with food
Product protection
Separation of different types of food
Absence of cross-contamination which could cause a direct
health risk (KO)
Food identification
Satisfactory cold holding conditions
Satisfactory ice handling conditions
Product rotation
Respect of best before and use by dates of prepacked food and raw
materials units
Number of prepacked food units or raw materials units with exceeded
best before or use by dates
Proper enforcement of shelf lives
Appropriate temperature in area
Temperature display in working order
Satisfactory product temperature
There is no break in the cold or hot retailer which could
constitute a health risk (KO)

Preparation
Requirement
no.

Requirement name

101
102
103

Cleanliness of facilities and equipment not in direct contact with food
Cleanliness of materials in contact with food
Number of materials with dirty surfaces in contact with food

104
106
107

Compliance of materials in contact with food
Separation of different types of food
Absence of cross-contamination which could cause a direct
health risk (KO)
Proper conditions for removal of spinal cord from sheep and goats
Satisfactory re-wrapping conditions
Satisfactory re-wrapping and unpacking conditions
Satisfactory defreezing conditions
Existence of recipe sheets
Adherence to recipe sheets
Existence of a formalised protocol for vegetable decontamination
Adherence to vegetable decontamination protocol
Implementation of best before and use by dates of raw
materials/ingredients (processing) and absence of post dating
Frying oil quality
Self-checks on frying oil performed, recorded and filed
Cleanliness and compliance of uniform
Hand washing station present, accessible, compliant, clean and
stocked
Hand condition and absence of jewellery

109
113
114
115
116
117
118
119
121
128
129
130
131
132

Part 4: Appendix 5: Detailed checklist: Other Activity

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147
148
149

Appropriate and compliant hand washing or glove replacement,
absence of unprotected wounds
Personnel behaviour
Temperature display in working order
No break in the cold or hot chain which could constitute a safety
risk (KO)
Existence of a formalised freezing procedure
Proper performance of freezing tasks
Existence of a formalised procedure for bringing to and holding at
temperature
Proper performance of bringing to temperature tasks
Proper performance of holding at temperature tasks
When bringing to and maintaining at temperature, temperature selfchecks performed, recorded and filed
Corrective actions for bringing to and holding at temperatures
performed, recorded and filed
Existence of a cooling cycle procedure
Proper performance of cooling tasks
Self-checks on cooling performed, recorded and filed

150

Corrective actions for cooling cycles performed, recorded and filed

134
136
139
140
141
142
143
144
145
146

Counter sales
Requirement
no.

Requirement name

A

101
102
103

Cleanliness of facilities and equipment not in direct contact with food
Cleanliness of materials in contact with food
Number of materials with dirty surfaces in contact with food

104
105
106
107

125
126

Compliance of materials in contact with food
Product protection
Separation of different types of food
Absence of cross-contamination which could cause a direct
health risk (KO)
Freshness and appearance of food
Implementation of best before and use by dates of raw
materials/ingredients (processing) and absence of post dating
Respect of best before and use by dates of prepacked food and raw
materials units
Number of prepacked food units or raw materials units with exceeded
best before or use by dates
Proper enforcement of shelf lives
Labelling compliance - general information not related to food safety

127

Labelling compliance - food safety (KO)

128
129
130
131

Frying oil quality
Self-checks on frying oil performed, recorded and filed
Cleanliness and compliance of uniform
Hand washing station present, accessible, compliant, clean and
stocked
Hand condition and absence of jewellery
Appropriate and compliant hand washing or glove replacement,
absence of unprotected wounds
Personnel behaviour

108
121
123
124

132
133
134

Part 4: Appendix 5: Detailed checklist: Other Activity

B

C

D

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135
136
137
138
139
142
143
144
145
146

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Appropriate temperature in area
Temperature display in working order
Compliance with fixture loading limits
Satisfactory product temperature
No break in the cold or hot chain which could constitute a safety
risk (KO)
Existence of a formalised procedure for bringing to and holding at
temperature
Proper performance of bringing to temperature tasks
Proper performance of holding at temperature tasks
When bringing to and maintaining at temperature, temperature selfchecks performed, recorded and filed
Corrective actions for bringing to and holding at temperatures
performed, recorded and filed

Counter service/self-serve sales
Requirement
no.

Requirement name

101
108
120
122

Cleanliness of facilities and equipment not in direct contact with food
Freshness and appearance of food
Product rotation
Absence of re-wrapping with extension of best before date (Alert)

123

125
126

Respect of best before and use by dates of prepacked food and raw
materials units
Number of prepacked food units or raw materials units with exceeded
best before or use by dates
Proper enforcement of shelf lives
Labelling compliance - general information not related to food safety

127

Labelling compliance - food safety (KO)

134
135
136
137
138
139

Personnel behaviour
Appropriate temperature in area
Temperature display in working order
Compliance with fixture loading limits
Satisfactory product temperature
No break in the cold or hot chain which could constitute a safety
risk (KO)
Proper performance of bringing to temperature tasks
Proper performance of holding at temperature tasks
When bringing to and maintaining at temperature, temperature selfchecks performed, recorded and filed
Corrective actions for bringing to and holding at temperatures
performed, recorded and filed

124

143
144
145
146

A

B

C

D

A

B

C

D

Transportation
Requirement
no.

106
107
134
135
138

Requirement name

Separation of different types of food
Absence of cross-contamination which could cause a direct
health risk (KO)
Personnel behaviour
Appropriate temperature in area
Satisfactory product temperature

Part 4: Appendix 5: Detailed checklist: Other Activity

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There is no break in the cold or hot retailer which could
constitute a health risk (KO)

Shared
Requirement
no.

200
201
202
203
204
205
206

207
208
209
210
211
212
213
214
215
216
217
218
219

Requirement name

A

B

C

D

State of facilities and equipment
Use of facilities and equipment in accordance with their intended use
Forward movement- separation of sectors
Effective vent hoods and extraction
Absence of pests
Placement/effectiveness of pest traps
Presence of reference documents for activities concerned by the
sanitary agreement or by the exemption of the sanitary
agreement
Absence of activities non authorised by law (KO)
Rubbish bin compliance. Sanitary waste handling
Presence and working order of thermometer
Observed deviation with a reference thermometer probe
Observed deviation during an ice water test
Proper performance of temperature verification procedures
Temperature self-checks recorded and filed
Corrective actions for temperature verification and recording are
performed, recorded and filed
Cleaning schedule/protocol known and applied
Conformity and condition of cleaning and disinfection equipment.
Self-checks of cleaning tasks performed, recorded and filed

220
221

Compliance of maintenance products (approved for food contact)
Isolated storage location for maintenance products and cleaning
equipment
Shelf lives defined and validated
Satisfactory storage conditions for packing and packaging materials

222
223
224
225

Training on basic hygiene rules
Compliance of internal traceability
Beef matter records-keeping
Non conforming products isolated and marked (KO)

Part 4: Appendix 5: Detailed checklist: Other Activity

© RAS June 2009 - Version 2.0 – EF05


Retail Inspection Standard – Version
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Page 99/102

30 APPENDIX 6: R.A.S. GLOSARY
Specialised lexicon explaining the technical and specific vocabulary in the R.A.S. standard

TERM

DEFINITION

Activity

Set of closely related processes (generally linked by trade) which share
material (labour, facilities, equipment, etc.) and/or immaterial (procedures,
objectives, etc.) resources.
Corrective action
Action which aims to eliminate the cause of a detected non-conformity or
undesirable situation.
Activities subject to Activity consisting of delivering to non-end consumers animal or animalapproval or
derived foodstuffs as defined by European regulation 853/2004.
exemption
In-store events
Non-recurring sales activity managed by a service provider or the store itself
involving counter service or sale of pre-packed goods.
Assembly
Act of manufacturing or preparing finished products from semi-finished and/or
finished goods (e.g. creating cooked dishes from kits).
Workroom
Place or location away from the sales floor where product preparation and/or
packaging tasks occur.
Self-checks
Inspection technique whereby a physical person verifies the results of his work
and whose rules are formally defined in the quality assurance or quality
management tools.
Hot retailer or hot
Method of storing a product between its preparation and its sale which consists
storage
of keeping it at a hot temperature (generally above 63°C) in order to preserve
or stabilise its safety.
Cold retailer or
Method of storing a product between its preparation and its sale which consists
cold storage
of rapidly lowering its temperature immediately after its completion and
maintaining this temperature throughout the period of storage (temperature
above or below freezing) to maintain or stabilise its safety.
Packaging
1. Material: Any encasing in direct contact with a product intended to protect
the contents against any microbiological, physical or chemical recontamination (e.g. meet in plastic film). The packaging is considered to be the
"first envelope".
2. Activity which consists of placing a product in packaging.
See "Packing".
Compliance
Satisfaction of a requirement;
Compliance is equivalent to the "A" level in the Guidelines for Inspectors.
Illicit freezing
Freezing activity which does not adhere to regulatory provisions.
Contaminant
Any biological or chemical agent, any foreign matter or any other substance
not intentionally added to the food product and which may compromise its
safety or healthiness.
Check
Evaluation of compliance through observation and professional judgment
accompanied, if necessary, by measurement, testing or calibration.
Correction
Action aiming to eliminate a non-conformity.
Hazard (health)
Biological, chemical or physical agent found in a food or condition of said food
which may have an adverse effect on health.
Re-wrapping
Task intended to remove the overwrap encasing foodstuffs so as to obtain
merely packaged food.
Unboxing
Activity consisting of eliminating boxes.
Re-wrapping
Activity intended to remove the first encasing or the first container placed in
direct contact with foodstuffs.
Decontamination
Reduction via physical or chemical procedures of the number of viable
microorganisms capable of compromising the suitability for use of food or of
materials meant to come into direct contact with food.
Food or foodstuff
Any substance or any product, processed, partially processed or unprocessed,
intended for ingestion or reasonably likely to be ingested by human beings.

Part 4: Appendix 6: Glossary

© RAS June 2009 - Version 2.0 – EF05


Retail Inspection Standard – Version
2.0

TERM
Pre-packed food

Foodstuff of a
different nature
Deviation

Expiry date/Best
before date

Shelf life

Microbiological
shelf life
Packing

Record
Labelling

Labelling - Food
Safety

Manufacturing
Requirement

Alert re-wrapping
Requirement

KO Requirement

Page 100/102

DEFINITION
The unit of sale intended to be displayed as is to the end consumer and to
authorities, consisting of a foodstuff and the materials in which it was packaged
before being placed on the selling floor, whether this packing covers the food
entirely or partially, but in such a way that the content cannot be modified
without the packing undergoing some opening or modification.
Food which can potentially be at risk because of the presence or appearance
of a different hazard (example: poultry meat vs. beef vis-à-vis microbiological
hazard).
Failure to meet a requirement related to products and/or processes but which
does not affect food safety. In the R.A.S., deviations correspond to
requirements evaluated at B, C and D.
In the case of foods that are microbiologically highly perishable and which,
consequently, are likely to pose an immediate threat to human health after a
short period, and for foods for which health control regulations set a hold time,
this date is an expiry date. For other cases this date is a best-before date.

The period preceding the product expiry date or the date of minimal
durability… (the date until which this foodstuff retains its specific properties
under suitable storage conditions).
Period starting on the date of origin (D0) during which the food meets
established microbiological criteria.
1. Material: Any encasing or container used to handle a packaged product. The
packing is considered to be the "second envelope".
2. Task which consists of placing a product in packing.
Also see "packaging".
Document presenting results obtained or providing proof of the performance of
an activity.
The statements, indications, manufacturer or retail brands, images or symbols
relating to a foodstuff and appearing on all packing, documents, signs, labels,
rings or seals accompanying or referring to this foodstuff.
For pre-packed foods: statements which may have an impact on consumer
health or safety: expiry date, storage conditions, identification of major
allergens, etc.
In assisted sales, employees shall be able to answer customers' questions
about major allergens (example: "Does this product contain gluten?").
Act of making or creating finished products from raw ingredients.
Requirement detail for which the inspector shall determine compliance or
deviation.
Certain requirement entries are not expected characteristics, but rather prompt
for value entries (temperature measured, number of sales units, etc.).
Answer format = numeric or alphanumeric value.
Requirement identified as very important for food safety and the lawfulness of
products and services. This requirement, which is associated with illegal
repackaging activities, can only be deemed compliant or non-compliant. If a
"D" scoring is given, this serious non-conformity triggers a specific scoring
procedure.
Requirement identified as critical to food safety and which can endanger
consumer health in the event of non-compliance. These requirements may
only be evaluated as compliant or non-compliant.
If a "D" scoring is given, this non-conformity triggers a specific scoring
procedure.

Part 4: Appendix 6: Glossary

© RAS June 2009 - Version 2.0 – EF05


Retail Inspection Standard – Version
2.0

TERM
System
requirement

Fixture loading
limits

Retail shelf space
Contaminating
material
Non-conformity
Pests
Health and Safety
Plan (HASP)
Surveillance
Programme
Cleaning schedule
Post-dating
Procedure

Product protection
Cleaning protocol
Recall

Repackaging with
extension of expiry
date
Product reference
Quick cooling

Reserved
foodstuffs

Withdrawal
Risk (Health)

Page 101/102

DEFINITION
System requirements are to be defined with each retailer. They are
requirements whose management is the responsibility of the retailer's
corporate departments and not the stores. These requirements are not
evaluated in the store. The evaluation results for these requirements shall be
pre-entered in the store inspection grids following a preparatory visit to the
retailer’s headquater.
Maximum fill level of a sales fixture defined by the manufacturer, whether
physically depicted (usually in the form of a line on the edge of the fixture) or
not which ensures the proper functioning of the unit and the preservation of the
product's target temperature (hot or cold).
All of the sales fixtures associated with a given activity.
Matter which is a vector for microbiological, physical or chemical hazards.
Here the following are considered to be contaminating materials: overwrap,
boxes, wood, etc.
Failure to meet a specific requirement. In the R.A.S., the defined nonconformities are KO requirements and Alert requirements with a D scoring.
Insects, birds, rodents or other mammals whose presence is undesirable or
unexpected and which often cause damage to food, goods and equipment.
Measures taken by the site to ensure the health and hygiene of its production
activities with respect to biological, physical and chemical hazards.
Series of measures aiming to systematically and continuously collect
information which is analysed and compared so that corrective actions may be
implemented if necessary.
Scheduling of cleaning actions which cover the 5WH = Who, When, Where,
What, Why, How.
Labelling of a foodstuff packaged by the store with an expiry date later than the
expiry date of the raw ingredient(s) comprising this food.
Specific, defined way to carry out an activity or process.
NOTE 1: Procedures may or may not be described in documents.
NOTE 2: When a procedure is described in documents, the terms "written
procedure" or "documented procedure" shall be used.
All means which aim to limit contamination (lids, plastic food wrap, covers,
etc.).
Specific, defined way to perform cleaning tasks.
Any measure which aims to obtain the return of hazardous foodstuffs which the
producer/manufacturer or distributor has already transferred or made available
to the consumer. See also "Withdrawal"
Prohibited practice.
Act of voluntarily re-wrapping a pre-wrapped product in order to repackage and
label it with a new shelf life longer than the initial shelf life.
Collection of identical sales units (same product, same format, same
GENCOD).
Method or equipment which makes it possible to lower the temperature of a
hot food very rapidly in order to transfer it to cold storage. Most common
target: lower temperature from +63° to a temperatur e of +10°C in under two
hours (unless risk analysis has demonstrated that slower cooling is still
sufficient to guarantee the healthiness of the food).
Compliant foodstuffs removed from the counter selling area when the store is
closed to the public in order to store them in a pantry or cooler so they may be
subsequently reprocessed or returned to sale in adherence to their shelf life
and in respect of their organoleptic properties.
Any measure which aims to prevent the distribution and display of a hazardous
product or its availability to consumers. Also see "Recall".
A function of the likelihood of a harmful effect on health and the seriousness of
this effect caused by one or several hazards in a foodstuff.

Part 4: Appendix 6: Glossary

© RAS June 2009 - Version 2.0 – EF05


Retail Inspection Standard – Version
2.0

TERM
Food safety
Monitoring
TACT

Internal store
traceability
Processing

Sales unit
Validation
Pre-packed sales

Self-serve sale
Counter sales

Verification
Outdoor area

Page 102/102

DEFINITION
Assurance that foods shall not cause any harm to the consumer when they are
prepared and/or consumed in accordance with their intended use.
Act of performing a scheduled series of observations or measurements to
evaluate whether the control measures are working as intended.
Mnemonic method used to recall the four key parameters for
cleaning/disinfection tasks: Time, Agitation, Concentration, and Temperature.
Ability to pinpoint, through all steps ranging from receipt to sale, the path of a
foodstuff or a substance incorporated in a foodstuff processed by the store.
Any action resulting in a significant change to the initial product, including
heating, smoking, salting, ageing, dehydrating, marinating, extraction,
extrusion or a combination of these processes.
Basic packaging level of a product or product reference.
Approval and confirmation process involving tangible proof that the
requirements have been met.
Selling method characterised by the presentation of self-serve products to the
customer/consumer; these products, whether processed or not, are packed by
the store.
Selling method characterised by the presentation of self-serve products to the
customer/consumer; these products are packaged by a supplier.
Selling method based on customer service provided by employees of the store or
a service provider. The customer/consumer does not have direct access to the
product.
Confirmation through tangible proof that the specified requirements have been
satisfied.
Exterior surroundings of the store which are related to food activities (receiving
dock, outdoor storage area, waste holding area, etc.).

Part 4: Appendix 6: Glossary

© RAS June 2009 - Version 2.0 – EF05



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