Bakery Best Practice Verification

• Conducted on

  Date

• Prepared by

• Location
  Address

Display

• Is department to flow

  Yes

  No

  N/A

• Is product displayed and packed as per principles of display

  Yes

  No

  N/A

• Are ASR lines displayed as per space for sales rule

  Yes

  No

  N/A

• Do all products have correct ticketing

  Yes

  No

  N/A

• Is printer being used to display best before date sticker on thawed lines

  Yes

  No

  N/A

• Is chilled case to plannogramme

  Yes

  No

  N/A

• Is department clean and floor swept

  Yes

  No

  N/A

• Is the full range on offer

  Yes

  No

  N/A

• Are products to a high quality standard

  Yes

  No

  N/A

Cabinet

• Is cabinet clean and clear of excess crumb

  Yes

  No

  N/A

• Are tongs available and clean

  Yes

  No

  N/A

• Are bags available

  Yes

  No

  N/A

• Are allergens separated from other products

  Yes

  No

  N/A

Safety

• Is everything stored off the floor

  Yes

  No

  N/A

• Are heavy items stored below shoulder height

  Yes

  No

  N/A

• Can a team member demonstrate safe lifting

  Yes

  No

  N/A

• Are oven mitts and gloves in good condition

  Yes

  No

  N/A

• Are mesh gloves available

  Yes

  No

  N/A

• Are knives stored on hanging rack or in knife in use bucket

  Yes

  No

  N/A

Food safety

• Are trace labels used for decantered ingredients

  Yes

  No

  N/A

• Are trays and tins stored upside down

  Yes

  No

  N/A

• Are allergens stored seperately

  Yes

  No

  N/A

• Does retail cabinet have allergen warning

  Yes

  No

  N/A

• Is rear department clean and tidy

  Yes

  No

  N/A

SMP

• Do all ingredients/packaging have label marking where the product goes with article number and maximum order quantity

  Yes

  No

  N/A

• Is freezer tidy and organised

  Yes

  No

  N/A

Process

• Is production planner being followed and 2 weeks worth being kept in folder

  Yes

  No

  N/A

• Has gap scan been completed

  Yes

  No

  N/A

• Are yellow dots placed on the ticket of all ASR lines

  Yes

  No

  N/A

Training

• Is food project manual available to all team

  Yes

  No

  N/A

• Have team members been trained on their relevant sections of the food project

  Yes

  No

  N/A

Customer Conversations

• Can team member explain ABC CAPS

  Yes

  No

  N/A