Fresh Bakery Audit based on 2013/14 MTL Checks

Policy: This question applies to both scratch bakeries and bake offs. All stock and boxes are stored off the floor. Storage off the floor usually means on roll cages, racking or on dollies. Doors and floors should only have minimal flour/dough present, there should not be a build up of visible dirt ingrained on the floor or around door seals. Please note: Where the store does not have a separate freezer for Bakery products, score this question as NA in the Bakery section

Policy: This question applies to both scratch bakeries and bake offs. There should be a dedicated storage area either in the warehouse or somewhere outside of the bakery production area which is used for bakery consumables, ingredients and packaging. Ask a member of the bakery team to remove a rollcage or pallet and inspect the floor and wall behind. Mark this question as non compliant if there is evidence of consumables, packaging or other debris on the floor or a build up of dirt and flour

Policy: This question applies to scratch bakeries and Bake Offs. Scratch Bakeries: Bakers are required to wear a ‘Trilby’ hat, white tunic top, check or white trousers, safety shoes and AN APRON. All bakery colleagues in Scratch Bakeries and bake off sites are required to wear a ‘Trilby’ hat, apron and safety shoes. Please note, in the absence of a ‘Trilby’ hat, colleagues are permitted to wear the disposable paper hats used for visitors into the bakery, no baseball caps are permitted

Policy: This question only applies to scratch bakeries. There is no requirement for colleagues in bake offs to wear safety shoes. If the store has a bake off please mark this question as NA. For scratch bakeries, the requirement applies to all colleagues, including new starters and packing colleagues

Policy: Observe ALL colleagues carefully. Only one plain stud or sleeper earring to the size of a one penny piece to be worn in each ear. No facial piercings permitted. No watches should be worn. Name badges should be worn on all counters (except Bakeries or in the raw preparation area on the hot deli where the name badge should be worn under the white coat). Only a plain ring/ wedding band can be worn. No jewellery with stones should be worn. Nails must be short and clean. Nail varnish, false/acrylic/gel nails and/or nail jewellery should not be worn. Hair should be neat and if longer than shoulder it should be tied up and back. If you do observe a non-compliance give the person's name and details of the non-compliance

Policy: This question applies to both scratch bakeries and bake offs. Disposable head wear to cover hair must be available at one of the entrances to the bakery area

Policy: This question applies to both scratch bakeries and bake offs. You will need to stand and observe colleagues moving around for a while to properly assess this question Do not mark question as noncompliant if colleagues are observed going on to the shop floor just to put out bread or attend to a customer or going to the back area to get ingredients

Policy: This question applies to both scratch bakeries and bake offs. You will need to stand and observe the movement of colleagues and practices for several minutes to check compliance with this question

The correct soap is Ecolab. Stores must not use domestic soap dispensers from the shop floor. Please note, if no wash hand basin present then mark as wash hand basin not accessible for use

Policy: This question applies to both scratch bakeries and bake offs. Ask a member of the bakery team whether the machine works. Ask them to show you the inside of the unit. Look for pink staining around the drainage, seals and inside roof of the machine. Check the skimmer baskets for excessive debris which would indicate a lack of regular draining. Check the Chemicals are Ecolab

Policy: This question applies to both scratch bakeries and bake offs. All equipment washing sink should be easy to get to with no cages, equipment boxes etc blocking access to the sink. The sink and immediate surrounding areas (to the sides and underneath) should be free from rubbish, clutter and build up of dirt (more than that day's soiling).

Policy: This question applies to both scratch bakeries and bake offs. The First aid kit should contain a full list of required items . Auditors to check two items at random to ensure the contents of the First aid kit matches the required items guide

Policy: This question applies to scratch bakeries only. Ask a member of the bakery team to show you the inside of the bowl, blades and underside of mixer where the blade is connected, request they brush away any visible dough or flour? Mark compliant if there is a dusting of white fresh flour and sticky dough from the days production which is easy for them to brush away. There should be no visible dirt around the inside or outside of the bowl and lid/guard. Mark as non-compliant if all areas are covered in old discoloured yellowing flour and very crusty engrained dough which is too difficult for them to completely brush away or scrape off by hand. The mixer lids have old dried on discoloured yellowing flour and darkened dough and a build up of dirt inside and around the outside of the lids/guards. The lids or guards are cracked or split. Mark as food safety or contamination risk if you see all areas completely caked in old discoloured yellowing flour and very crusty engrained hard dough which is too difficult for them to brush or scrape off by hand. The mixer lids have old dried on discoloured yellowing flour and darkened hard dough and a build up of dirt around the mixer lids/guards. The lids or guards are cracked or split. There is clear evidence of pests, look for actual moths, any form of webbing, larvae, and eggs which resemble a glue like material and are difficult to remove

Policy: This question applies to scratch bakeries only. If not observed at the time of the audit, ask a bakery colleague what the procedures are. When emptying flour bags into mixers, they should not be emptied from a height, the bag should not be flattened against the chest and it should not be folded or rolled. Empty bags should be placed in a 4 sided refuse cage

Policy: This question applies to scratch bakeries only

Policy: This question applies to both scratch bakeries and bake offs. Check flour bags, yeast additives, raisins, cheese etc to ensure they are in code, particularly those lower down where the label is not immediately visible. . Where out of date items are found, name them on the audit. Some ingredients may not have date codes if these are for the days production only. If the bakery team can show you the outer case with the date label, do not mark the question as non compliant

Policy: This question applies to scratch bakeries only. Ask to see the yeast and cheese storage area to make sure it is the chiller

Policy: The following utensils are currently in use in Bakeries Brown handled knives (for portioning dough in the mixing bowl) and red serrated knives (for dividing dough). Ask one of our people, selected at random, to ensure they have the correct understanding of the colour coding system

Policy: This question applies to scratch bakeries only. Thoroughly inspect the INSIDE AND OUTSIDE of ALL plant and equipment. For example, *Mixers *Dough dividers *Bread plant provers and moulders *Soft roll dividing machines *Packing and slicing machines Also check the cables of this equipment for damage (chewed/split cables where the wires are visible) Ask a member of the bakery team to open all equipment. Request they brush away any visible dough or flour. COMPLIANT: If there is a dusting of white fresh flour and sticky dough from the days production which is easy for them to brush away. NON-COMPLIANT: Any plant or equipment covered in old discoloured yellowing flour and very crusty engrained dough which is too difficult for the person to completely brush away or scrape off by hand. Plant, equipment, lids or guards are damaged (cracked or split). Frayed belts on dividers and provers. Clear evidence of pests - to include actual moths, any form of webbing, larvae, and eggs which resemble a glue like material and are difficult to remove

Policy: This question applies to scratch bakeries only. There should be no more than two tubs of Sea Salt and Black Tiger paste and two tubs of Country Taste Tiger paste in the bakery. Additional stock must be stored out of the bakery in the consumables and ingredients storage area

Policy: This question applies to scratch bakeries only. Paste containers should be stored off the floor on dollies (wheeled trolleys), on a cage, or table When not in use the containers should be covered with a clean lid

Policy: This question applies to both scratch bakeries and bake offs. Auditors to identify whether there is anything on the floor likely to cause somebody to slip or trip. Examples of slip or trip hazards are; oil or water spillage, paper or backing paper from bakery product labels, cardboard, polythene wrapping, damaged or uneven floor tiles. Check around all equipment lubricated with oil for slippery floor surface (dividers)

Policy: This question applies to both scratch bakeries and bake offs. Check for potential contaminants on and above preparation surfaces like pens and pen lids, knives or containers of cleaning chemicals on top of mixers and equipment, drawing pins in walls or on shelves, ingredient wrappers, glass items, keys, food items for personal use such as snacks and drinks etc. Other contaminants could include badly flaking paint immediately above preparation/production areas. Only score question as non-compliant if potential contaminant, is directly above or over an unwrapped food preparation area or piece of equipment. Add notes for items found

Policy: This question applies to both scratch bakeries and bake offs. Check all visible surfaces (the floors, walls, ceilings and surface benchs) Check corners and under equipment for grime and hardened/dry flour. Ask a member of the bakery team to brush away visible flour/icing sugar and dough. COMPLIANT: If there is a dusting of white fresh flour or icing powder and sticky dough from the days production which is easy for them to brush away. Walls, floors and ceilings should have no food residue or visible grease marks. Check behind all equipment which is positioned against the walls. NON-COMPLIANT: Old discoloured yellowing flour and very crusty engrained dough which is too difficult for the person to completely brush away or scrape off by hand. Rubbish must be stored off the floor in cages. Floors and tiles have visible dirt or grease - look in tile grouting and all wall to floor junctions. Check for non-bakery materials/general clutter such as coats, bags, medicines, only bakery consumables should be within these areas. There should only be sufficient stock for one day's production. If excessive quantities of packaging, ingredients or consumables appear in the bakery preparation area, ask the Bakery Manager or Bakery Team Leader, 'how long will the stock last?' If they answer more than one day, score the question as non-compliant

Policy: This question applies to both scratch bakeries and bake offs. Check for the presence of the following pests: mice, rats, crawling insects, and moths. If you find actual pests (live or dead) in the bakery or evidence of their presence, such as pest damaged products, droppings on surfaces, ingredients, packaging, shelving, equipment or on/in machines etc, mark the question as non-compliant. If you find any evidence record what and where found

Policy: This question applies to scratch bakeries only. Ask a bakery colleague to show you the inside floor of the provers. There should be no standing water pooling on the floor area and the door seals should be free of any mould or dirt on or within the door seals

Policy: This question applies to scratch bakeries and bake offs. All proving baskets, storage baskets, trays and tins currently in use (that is, filled with product) must be free from dirt, grime and food debris. Check the tins and trays for loose deposits/debris which would likely contaminate the baked product with burnt deposits. Do not mark store non-compliant if the trays are awaiting cleaning. Mark as noncompliant if filled with product and are unclean

Policy: This question applies to scratch bakeries and bake offs. All bread slicing and packaging areas and external surfaces of equipment (including ovens and other machinery) should be clean, and free from excess clutter. If equipment appears to have more than one day's soiling or dirt score the question as non-compliant. Look at the amount and extent of grease, dirt, encrusted food debris to decide whether the soiling is more than you would expect from one day. Where question is scored as non-compliance record which equipment was dirty

Policy: This question applies to both scratch bakeries and bake offs. Floors and walls and ceilings should have no dirt or grease, floor tile grouting should be clean. Walls should have no food residue or visible grease marks

Policy: This question applies to both scratch bakeries and bake offs. Where possible (if not in use and sufficiently cool) check the insides of the ovens for evidence of excess encrusted or carbonised deposits. If the deposits are so thick or encrusted that they would require heavy scraping to remove, mark question as non-compliant

Policy: This question applies to both scratch bakeries and bake offs. Bakery oven gloves are blue single gloves not silver hot deli or gloves purchased off the shopfloor

Policy: This question applies to scratch bakeries only. This question only applies to bakery tins and not bakery trays

Policy: This question applies to both scratch bakeries and bake offs. These are not required if the store has an automatic bread check weigher. Check weigh scales must not have any item on them (that could add weight) Safe & Legal Record shows that this check has been carried out and the correct process followed

Policy: This question applies to both scratch bakeries and bake offs. THIS QUESTION IS ONLY RELEVANT TO STORES WITH MANUAL CHECKWEIGH MACHINES. Ask the Bakery Manager or person responsible for carrying out bread weight checks to show you the bread checkweighing machine. If the machine has a conveyor belt, it is an automatic checkweigher AND THIS QUESTION DOES NOT APPLY. Question only relevant to bakeries with manual check weigh machines (identified by absence of a conveyor belt on machine)." Stores are required to keep tally rolls for 12 weeks. At the end of each day, stores are required to print off a summary of that day’s bread checks in the form of a paper tally roll. Review the tally rolls for any two week period in the last 12 weeks. Answer question on the basis of whether ALL the tally rolls were present for that two week period

Policy: This question applies to both scratch bakeries and bake offs. THIS QUESTION IS ONLY RELEVANT TO STORES WITH MANUAL CHECKWEIGH MACHINES. Ask the Bakery Manager or person responsible for carrying out bread weight checks to show you the bread checkweighing machine. If the machine has a conveyor belt, it is an automatic checkweigher AND THIS QUESTION DOES NOT APPLY. Ask the Bakery Manager or person responsible for carrying out the checks to supply the last 7 days tally rolls (paper receipts) for the checkweigher. Look at the top of each of the tally rolls and checked whether the scale weight checks appear and whether they passed

This question applies to scratch bakeries only. THIS QUESTION IS ONLY RELEVANT TO STORES WITH AUTOMATIC CHECKWEIGH MACHINES. Ask the Bakery Manager or person responsible for carrying out bread weight checks to show you the bread checkweighing machine. If the machine has a conveyor belt, it is an automatic checkweigher. Stores should be check-weighing baked Baguettes by placing a sample of the Baguettes on the French stick attachment on the weigh scales. The number to be weighed is set by the check-weigh machine. All the store need do is enter the batch size (number of Baguettes baked) and weigh the requested number. Ask the Bakery Manager or person responsible for carrying out bread weight checks how they weigh Baguettes. If they confirm their understanding of the process in accordance with the above, the question should be marked as compliant, i.e. for stores with automatic check-weigh machines, the auditor is not looking for any physical evidence, just an understanding of the check-weighing process

Policy: This question applies to scratch bakeries only. Ask a bakery colleague, who is trained to operate and clean the fryer, to explain the correct process for emptying the fryer. Process Before emptying oil from the fryer, ensure the fryer is switched off and isolated from the mains electricity. Follow the manufacturer's instruction in user manual on how to empty (colleagues must have access to the manual either electronically or as a hard copy). The fryer should be cooled to 40°C, checked with a temperature probe and then drained into a steel bucket by trained colleagues (minimum age 18). Waste oil should be stored in the freezer in a lidded container until collection. If it is not possible to observe the process, senior colleagues should be questioned to ensure understanding. Check colleagues know how often the fryer should be emptied (every 4 weeks in KYS for bakery)

Policy: This question applies to both scratch bakeries and bake offs

Policy: This question applies to both scratch bakeries and bake offs. The unit(s) should be located on the wall away from open food areas. Check that all lamps are working. If you see flying insects within the bakery, mark the question as non-compliant

Policy: This question applies to both scratch bakeries and bake offs. Look for at least 2 pieces of electrical equipment. Power Cables should be clean and not showing coloured (blue/brown/green/yellow) under wiring anywhere. Look for signs of scorch marks on plugs and obvious damage to cables

Policy: This question applies to both scratch bakeries and bake off. Mark question as n/a where electrical intake panels cannot be reached and make a note of reason in free text. In the case of the new style panel with a sliding door, mark as compliant if closed shut

Policy: This question applies to both scratch bakeries and bake off.

Policy: This question applies to both scratch bakeries and bake offs. Look at all of the large bakery equipment present such as dough dividers, roll plants, mixers etc. Ask a member of Bakery Staff who is trained to operate the equipment to set the machine going. Ask them to show you the interlock system working by activating guards or sensors around dangerous parts of the machinery. Look around the equipment for any evidence of tampering, overridden or broken interlocks. If the machine fails to stop when the interlocked guard or sensor is activated, mark the question as non-compliant. THE MACHINE MUST ONLY RESTART WHEN IT HAS BEEN RESET BY PRESSING THE RELEVANT BUTTON/SWITCH ON THE CONTROL PANEL AND NOT BY REPLACING THE INTERLOCKED GUARD ALONE. NOTE THAT FOR KOENIG ROLL DIVIDER PLANT IT IS NOT NECESSARY TO CHECK THE LIGHT BEAM SENSOR IN THE UPPER HOPPER (WHERE DOUGH IS PLACED) AS THIS IS CHECKED BY IN STORE TECHNICIANS

Policy: This question applies to both scratch bakeries and bake offs. Look at all of the large bakery plant equipment present such as dough dividers, roll plant, mixers etc. Ask a member of bakery team who is trained to operate the equipment to set the machine going. Ask them to stop the machine by pressing the emergency stop button. If the machine fails to stop when the emergency stop button is pressed, mark the question as non-compliant

Policy: This question applies to both scratch bakeries and bake offs. If no equipment is identified as defective check that colleague understand the process to follow in the event of equipment breaking down i.e. it must be taken out of use, labelled 'do not use' reported to the technical department and recorded in the safe and legal record. If process fully understood mark the store as compliant

Policy: Colleagues should be using Aseptopol for cleaning and sanitising surfaces and equipment and Regain for ovens (where present). Chemicals should be diluted and applied as per the instructions on the spray bottles/cleaning cards which accompany the products. Pelican or whale pumps must be used to dispense the concentrated chemical rather than a manual pour. Where dilution not observed, check compliance by asking a trained baker on how they dilute the chemicals. Ensure you identify the name and type on any unapproved product. Colleagues should be wearing gloves when diluting Aseptopol and gloves and safety glasses when using Regain. If handling is not observed ask colleagues what PPE is worn, mark down if colleagues are not aware of the PPE required. Do not mark down if cleaning chemicals are not being handled and PPE is not available at time of audit

Policy: This question applies to scratch bakeries only. There should be a Vaclensa Anti-static vacuum cleaner which is used by bakery colleagues for cleaning. If not observed at the time of audit, ask one of our people to switch on the vacuum to confirm that it works. There must be a minimum of one replacement filter bag or store must show evidence that they are on order. The following nozzle attachments must also be available: Small nozzle brush attachment. Long narrow 2cm wide nozzle

Policy: This question applies to both scratch bakeries and bake offs. There should be a wall mounted board on which cleaning tools are kept whilst not in use. If cleaning is not underway, then there should be a cleaning tool mounted in each marked place on the shadow board (the "shadow" is the outline of the cleaning tool e.g. a floor brush or surface scraper). Where tools are missing and not in actual use, record what tools are missing. Access to the board should be clear, bakery consumables and racking should not block the board in order to facilitate clean as you go

Policy: Auditors should expect to see a one pager (double sided) per department called "What and when to clean". This shows a diagrammatic picture of the department with the areas shaded to correspond with the chemical needed to clean that area. A department could have up to 5 different chemicals (each colour coded for simplicity). On the reverse is the "dotted" schedule for cleaning, split by activity, frequency and contractor or store colleagues. Behind that one pager (called "What and when to clean") sit up to 5 one page documents detailing how to clean using each chemical. These documents also include the safety instructions. They are headed with the chemical name - e.g. Aseptopol. The reference on the bottom starts with SLC

Policy: This question applies to both scratch bakeries and bake offs. The bakery must have either a hard copy of the manufacturer’s instructions or be able to demonstrate exactly how they access the information from the store operating manual

Policy: This question applies to scratch bakeries only. The bakery must have either a hard copy or be able to demonstrate exactly how they access the information from the store operating manual

Policy: This question applies to both scratch bakeries and bake off

Policy: This question applies to both scratch bakeries and bake off

Policy: This question applies to both scratch bakeries and bake offs. The following notices must be displayed. 'Products displayed on this fixture may contain colours, flavourings, preservatives and/or flour treatment agents'

Policy: This question applies to both scratch bakeries and bake off

Policy: This question applies to both scratch bakeries and bake offs. Apply "Would I Buy It

Policy: This question applies to both scratch bakeries and bake off

Policy: This question applies to both scratch bakeries and bake offs. CORRECT INDICATORS: - A small '5' indicator should be present in the yeast storage fridge. A large "F" indicator should be used in the freezer (where present) Please check that the correct temperature indicator is used, and that they are clearly visible. CORRECT POSITIONING: - Under counter yeast storage fridge. Indicator positioned on inside left or right side wall. Cold rooms (walk in fridges & freezers) = One large indicator in each walk in freezer/fridge under the fan. If not accessible, compliant to locate on wall away from the door(s)

Policy: Review the record book to identify any non-compliances. Non-compliances include: 1. Daily Checks not completed and signed; 2. Manager's Weekly Checks not completed and signed; 3. Store Manager's Periodic Review not completed and signed; 4.Next Steps not recorded for Red lights; 5.Next Steps not completed by the 'when' indicated; and Carryover (outstanding); 6.Next Steps from the previous period not recorded within the Next Steps section. Check that the record matches your findings during the audit, e.g. if slip mats are missing, the related checks should not be scored as Green in the record book. Please be aware that some checks may have turned red since the check was last carried out. On initial audits, you should only inspect the record book relating to the Period you're in, i.e. the one in use. For example, if you carry out the initial audit in Period 9, the Period 9 record book should be inspected. On the rare occasion where a re-visit is carried out in the same Period as the initial audit or previous re-visit, you should only inspect the record book from the date of the last audit or re-visit. This ensures that stores are not penalised twice for the same noncompliance. The falsifications of records scoring should only be applied when there is clear evidence of deliberate and wilful falsification. The following are examples of when the scoring could correctly be applied: 1. Evidence of a deliberate attempt to make up the records e.g. answers to checks bear no relationship to standards observed and the conditions on the day could not possibly have arisen since the checks were carried out. NB: You need to be certain that the evidence is conclusive and there is no other reasonable explanation for the disconnect between the checks and conditions other than the records have been made up. 2. Evidence of records being deliberately completed in advance of the actual check with a view to making up the records - NB: Be careful to check that the store have not mistakenly filled out the current checks on the wrong page. 3. Over at least two weeks ALL checks carried out by the same Customer Assistant regardless of day checks actually due

Policy: This question applies to both scratch bakeries and bake-offs. Check the training records of 2 in-store bakers who would operate large bakery equipment to determine compliance. All Bronze modules should be completed within the first 8 weeks of starting and if colleague seen operating a particular machine, that individual must have undertaken that module of the training unless they were acting under the direct supervision of a trained bakery colleague at the time. Direct supervision means standing and observing or helping the individual being trained. It is not sufficient that the trained baker is merely in the bakery

Policy: This question applies to both bake offs and scratch bakeries. Check the label of the products in the Hot Holding Cabinet, these should clearly state the brand name. Do not check the products in the backup chillers / freezers. If no product is in the Hot Holding unit ask the Bakery Manager what brand of pies are being baked in the Bakery. WC Rowe products should only be cooked in Hot Deli counters

Policy: This question applies to both scratch bakeries and bake offs and includes all pre-baked and freezethaw products. Spend 2 minutes checking either products in the bakery chiller or on the display fixture for out of code products. If any out of code products are found, record what found and how many products found and date on products

Policy: This question applies to both bake offs and scratch bakeries Check that the probe thermometer is working by switching it on. Do not probe anything without sanitising the probe. Ask to see the test cap. Check in Stores should have either a +3°C or a -5°C test cap for referencing (calibrating) their Comark C22 thermometers. Note that stores should NOT be marked as non-compliant if the test cap is out of date, please mark as compliant with a free text note. Please mark the question as n/a if the store are not heating pies in the bakery

Policy: This question applies to both bake offs and scratch bakeries. Check the Hot Snacking Temperature Record Book (not the Hot Deli temperature record) this is used for recording both cooking and hot holding temperatures of pies and pasties. The book contains information on how and when to probe. Hot snacking products must be cooked to a core temperature of 85°c. If this is not achieved the product can be boosted for 5 minutes (no more than twice). If the temperature is still not achieved product must be wasted and the oven fault reported. Products should be probed in the oven with the door pushed to. Records should be completed for every cook. If product is being cooked observe this operation

Policy: This question applies to both bake offs and scratch bakeries The oldest products on display must be checked every hour and recorded in the Hot Snacking Temperature Record Book, following the instructions detailed in the record book. The instructions are that if the temperature is below 65°c but above 55°c the product can be reduced to clear for 1 hour. If products are below 55°c they must be wasted and all remaining products checked. Any faults must be reported to the Manager and recorded

Policy: This question applies to both bake offs and scratch bakeries Hot snacking products (Pies, pasties and turnovers) can be displayed hot for up to 5 hours (4 hours plus 1 hour reduced to clear) Check the label for the time at which the item was put on display and that no times have exceeded the maximum holding times. Products must be removed and wasted once holding time reached. The Hot Snacking temperature record book details Hot holding times for each product

Policy: In store Bakery products suitable for recycling are: Loaves of Bread, Baguettes, French Sticks, Rolls, Baps, Sweet Pastries, Cakes, Donuts, Sweet Muffins, Cookies, Savoury Pastries. Plant Bread and morning Goods suitable for recycling are: Loaves of Bread, Sweet Pastries, Donuts, Cookies, Savoury Pastries, Rolls, Baps, Wraps, Pitta, Soda Farls, Crumpets, English Muffins. Bakery products NOT to be returned for recycling: Pepperoni Twists, Hot pies from the hot pie cabinet, Cakes from the Plant Bread and Morning Goods Section, Decorate Your Own Gingerbread Men. All Extra, Superstores and Metros should be carrying out this process with the exception of stores that re-heat pies through bakery ovens

Policy: This question applies to both bake offs and scratch bakeries Hot Snacking products include pies, pasties and turnovers. If the temperature is below 65°C but above 55°C the product can be reduced to clear for 1 hour. There should be no products on display that are below 55°C. Check the core temperatures of 3 hot deli and 3 hot snacking products, selected at random. Sanitise the probe before probing each product. Probe product in the shopfloor hot hot holding cabinet for Hot snacking products. Insert the probe through the packaging into the product (following the instructions in the Hot Snacking Temperature Record Book). If product temperatures of below 55°c are identified inform the Bakery Manager immediately. Do not probe products that are reduced to clear