Free checklist
Deli Training Checklist
The checklist (12 items)
Written as observable actions, so two trainers scoring the same shift land in the same place. In CrewSharp this is the Deli Counter checklist in the Grocery / Convenience starter set, filed under Departments, and every item here is editable.
- 1Washed hands before putting on glovesCritical
- 2Changed gloves between raw and ready-to-eat product
- 3Wore the cut glove while operating the slicerCritical
- 4Used the slicer guard and pusher for every cut
- 5Cleaned and sanitised the slicer every four hoursCritical
- 6Sliced to the thickness the customer asked for
- 7Weighed and labelled orders accurately
- 8Offered a sample when a customer was deciding
- 9Answered allergen questions from the ingredient label
- 10Dated and wrapped opened product before storing it
- 11Rotated product in the case by date
- 12Served customers in the order they arrived
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What usually goes wrong
Three items here are critical, which is unusual and deliberate. The cut glove and slicer cleaning are the ones where the consequence is immediate, so they cannot be averaged away by a strong score elsewhere.
The items a good total should not outweigh
- Washed hands before putting on gloves
- Wore the cut glove while operating the slicer
- Cleaned and sanitised the slicer every four hours
When to sign someone off
A workable bar for this checklist: no critical items missed, a score above a line you set for Deli Counter specifically rather than one number for the whole building, and observed on more than one shift with at least one of them busy. Then date it, so it can expire.
That last part is the one people skip. A sign-off with no date cannot be re-checked, which means a year later you have a record that says somebody was ready once.
Checklists that pair with this one
Someone trained on this one most often covers these alongside it, which makes them the sensible second checklist to train.
Common questions
Can someone work the deli before they are signed off?
Not on the slicer. There is a reasonable case for letting someone serve and package under supervision while they learn, but the critical items on this list are exactly the ones that should gate working alone.
What should be on a deli checklist?
The 12 items above cover it: washed hands before putting on gloves, changed gloves between raw and ready-to-eat product, wore the cut glove while operating the slicer, and the rest of the list. Keep it in that range. Fewer and a pass proves very little; many more and trainers stop finishing it during a real shift.
Which items should count as critical?
On this checklist, 3 items are marked critical: washed hands before putting on gloves; wore the cut glove while operating the slicer; cleaned and sanitised the slicer every four hours. Missing one means not ready, regardless of the total score, because these are the failures that cannot be corrected after the fact.
Scoring it is the part that lasts
Run this Deli Counter checklist on a tablet between rushes and CrewSharp keeps the rest: who is signed off, when it was last checked, and which item your crew misses most.
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