Title Page

  • Audit Title

  • Document No.

  • Client / Site

  • Conducted on

  • Prepared by

  • Manager and Baker on Duty

Time Management

  • Is there a daily baking schedule/matrix?

  • ACTION PLAN BY: HEAD BAKER

  • Adherence to Food Flow

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Bakers efficiency (understanding what needs to be completed and done in timely manner)

  • ACTION PLAN BY: HEAD BAKER

  • Speed goods go out on display (once baked/prepped)

  • ACTION PLAN BY: BAKERY MANAGER AND SHIFT MANAGERS

  • Products going out at correct times (morning, late morning, lunch, afternoon tea)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

Quality

  • Recipe Book (Kitchen folder) present, up to date and in use

  • ACTION PLAN BY: HEAD BAKER

  • Bakers adherence to recipes

  • ACTION PLAN BY: HEAD BAKER

  • Proofing & Baking (able to recognise over/under proofed or baked products)

  • ACTION PLAN BY: HEAD BAKER

  • Food presentation (BMG, sandwiches, breakfast, baking, savouries)

  • ACTION PLAN BY: BAKERY MANAGER

  • Kitchen scale (available, in good condition and correct weights recorded)

  • ACTION PLAN BY: BAKERY MANAGER

  • Enough produce around the store for purchase (BMG, packed products, cakes, salads, sandwiches, savouries)

  • ACTION PLAN BY: BAKERY MANAGER

  • Adhere to display guidelines (correct labels, correct use of equipment, overlook & feel)

  • ACTION PLAN BY: BAKERY MANAGER

  • Food Rotation (products rotated regularly throughout the day, correct offer throughout the day)

  • ACTION PLAN BY: BAKERY MANAGER

Stock Management

  • Enough ingredients ordered to fulfil daily production (is there too much or too little)

  • ACTION PLAN BY: BAKERY MANAGER

  • NO OUT OF DATE PRODUCTS - products with earlier UB dates being used first and rotated correctly

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Food labelling (ingredients labelled with product name, date and use by date)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Food packing and storage (stored in clean containers and original packaging removed once opened)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

Cleanliness

  • Weekly cleaning rota available & relating to store needs

  • ACTION PLAN BY: BAKERY MANAGER

  • Adhered to cleaning rota (checked daily and signed by Kitchen Team Member and Manager on Duty - is it genuine?

  • ACTION PLAN BY: BAKERY MANAGER

  • Attention to detail around the kitchen (storage, bins, walls, celiling, shelves, equipment)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Work benches and floor (in particular the corners)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Bench fridge and surroundings (shelves, racks, door, seals, bottom)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Oven and surroundings (clean/deep clean, handles)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Proofer and surroundings (clean/deep clean, racks, doos, seals, under handle)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Trolleys/trays/pans/utensils/hob

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Standing fridge/freezer/milk fridge

  • ACTION PLAN BY: BAKERY MANAGER, BAKER AND FRONT OF HOUSE

  • Dishwasher - inside and surroundings

  • ACTION PLAN BY: BAKERY MANAGER AND FRONT OF HOUSE

  • Sinks and surroundings (sinks clear of crockery and dirty dishes, plug hole area)

  • ACTION PLAN BY: BAKERY MANAGER, BAKER AND FRONT OF HOUSE

  • Cleanliness during the shift - clean as you go (while prepping food and during production)

  • ACTION PLAN BY: BAKERY MANAGER, HEAD BAKERY AND BAKER

  • Storage rooms and cupboards (space behind the shelves, all goods off the floor)

  • ACTION PLAN BY: BAKERY MANAGER, BAKER AND FRONT OF HOUSE

  • FOH equipment and display areas (fridges, ice machine, bread slicer, panini grill)

  • ACTION PLAN BY: BAKERY MANAGER AND FRONT OF HOUSE

Food Safety

  • Thermometers (available, working, calibrated)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Temperature recorded daily (for soup, sausage rolls, etc.)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Appropriate use of equipment (knife handling, cutting boards, cross contamination, no broken equipment or reported to Manager)

  • ACTION PLAN BY: BAKERY MANAGER AND BAKER

  • Correct uniform (gloves, hat, jacket, trousers, apron, shoes; chef whites clean and available)

  • ACTION PLAN BY: BAKER

  • Blue paper, soap, detergent available in the dispensers

  • ACTION PLAN BY: BAKERY MANAGER, BAKER AND FRONT OF HOUSE

  • Fridge temperatures FOH/BOH below 8C; freezer below -15C; soup and hot chocolate kettles above 63C

  • ACTION PLAN BY: BAKERY MANAGER, BAKER AND FRONT OF HOUSE

  • Salad/cake fridge and drinks fridge below 8C

  • ACTION PLAN BY: BAKERY MANAGER AND FRONT OF HOUSE

  • Correct products in chill fridge

  • ACTION PLAN BY: BAKERY MANAGER AND FRONT OF HOUSE

Deliveries

  • Deliveries received and unpacked in timely manner (MEP, bread, CK, dairy, drinks)

  • ACTION PLAN BY: BAKERY MANAGER, BAKER AND FRONT OF HOUSE

  • Invoices checked against deliveries (any extra/missing items reported)

  • ACTION PLAN BY: BAKER AND FRONT OF HOUSE

  • Deliveries on time (reported if not)

  • ACTION PLAN BY: BAKER AND FRONT OF HOUSE

  • Goods handled and stored correctl

  • ACTION PLAN BY: BAKERY MANAGER, BAKER AND FRONT OF HOUSE

General Needs

  • First aid kit, burn kit, blue plasters stocked up and available

  • ACTION PLAN BY: BAKERY MANAGER AND OPERATIONS MANAGER

  • Fire extinguishers and fire blankets available and in good working order

  • ACTION PLAN BY: BAKERY MANAGER AND OPERATIONS MANAGER

  • All equipment in good working order (is anything broken)

  • ACTION PLAN BY: BAKERY MANAGER AND OPERATIONS MANAGER

  • Any equipment not required discarded (i.e. not working or damaged)

  • ACTION PLAN BY: BAKERY MANAGER AND OPERATIONS MANAGER

  • Correct equipment purchased for everyday needs/operations (utensils)

  • ACTION PLAN BY: BAKERY MANAGER AND OPERATIONS MANAGER

Additional Notes

Auditor's Signature

  • Sign once Audit completed

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.