Bakery - Weekly Short Inspection

The dishwashing area has a clear walking path

All clean dishes are properly stored on racks

Dirty dishes are separated from clean dishes

For the whole bakery - trash does not go higher than the top of any trash can

For the whole bakery - trash cans are not used as tables

For the whole bakery - all items are labeled with the correct name of the product or ingredient

For the whole bakery - all open items are labeled with the date that they were opened or made

All frozen bakery products (breads, cookies, scones, croissant, doughs, cakes, etc) are labeled with their name and the date they were first made (original production date)

Allergens are not over non-allergens on bakery rolling racks (ex. Sesame not over non-Sesame, Almond not over non-Almond)

Allergens are not over non-allergens on ingredient shelves (Ex. Wheat not over Sugar)

Allergens are only over the same allergen (ex. Wheat over Wheat) or over a complete mix that contains the allergen (ex. Wheat over Brownie Mix). Mixes are not stored over plain ingredients.

Sesame seeds are handled carefully to prevent spilling.

Nut toppings are handled carefully to prevent spilling

Gluten free products are produced first

If gluten-free products have to be made after regular bakery products, the whole table is cleaned and the baker uses a new apron and gloves

If sesame-free products have to be made after sesame products, the whole table is cleaned and the baker uses new gloves and checks their apron to be sure there are no sesame seeds

If nut-free products have to be made after nut products, the whole table is cleaned and the baker uses new gloves and checks their apron to be sure there are no nuts