Greggs Franchise Audit 2021

FS051 Ambient stock rotation labels used

FS170 Allergen Information Guide is available, complete & the correct version.

FS171 Till talkers & Allergen information tickets displayed correctly and the correct version

FS141 Nutritional leaflets are available and customer advise poster displayed and covers all product

RA001 Entrance, floor surface, walls, ceilings and stairs are free from damage, defects, trips and slip hazards

FS061 Display counters, crisp stands etc are clean, free from food debris, dirt build up and damage

FS062 Self selectors are clean, free from food debris, dirt build up and damage

FS065 Coffee Machine and boiler are clean, free from food debris, dirt build up and damage

FS066 Breakfast, soup holding unit and other equipment is clean, free from food debris, dirt build up & damage.

FS045 All ovens are free from food debris, dirt build up and damage

FS053 Fascia, Windows, Aboard clean and in good condition

FS064 Customer condiment units, tables, high chairs etc are clean, free from food debris, dirt build up and damage

FS057 Separate tongs in place for creams, Savouries and sandwiches and changed when dirty

RA057 Oven gloves are provided and worn when placing goods into and removing from oven

RA056 Soup cup holder is provided and used when serving soup

RA003 Counter gate/door is free from damage or defects and fitted with a working locking device and kept shut

RA018 Counter glasses are secured by either chains, gas struts or magnetic strips when opened.

RA077 Breakfast products transported from bake off table to hot hold units using correct method.

RA004 Verbal warning is given & can be heard when removing trays from the oven.

RA004 Wet floor signs are provided & used during wet weather, cleaning or spillages.

LP028 For shops with seating, customers are asked if they are eating in or taking away.

RS001 Can staff tell you how to complete coffee checks.

RS002 Customer toilet area clean & in good repair.

RS004 Team members were warm and friendly throughout transaction.

RS005 Before preparing, did the team member check the customer had ordered everything.

RS006 Team member has confirmed the product to the customer when handing over savoury products.

RS007 Team member has confirmed the amount when taking payment.

RS008 Did the team members process Greggs Rewards/ Apple Pay correctly.

RS009 Tick boxes on bags are being used by team members for orders of 2 or more breakfast sandwiches

RS010 Customer transactions are completed in the most efficient way.

RS011 Correct savoury bag used for the products e.g. green vegan savoury bag used for single vegan savoury product.

RS012 Breakfast rolls have been cut and spread in preparation to serve customers.

RS013 Team members are offering a meal deal.

RS014 Speed of service brand standard achieved (n/s).

RS015 Napkins are used to hold the roll or baguette when preparing breakfast products.

RS016 Bake off quality standards.

RS017 Sweet quality standards including bagged & counter lines.

RS018 Breakfast quality standards

RS019 Sandwich quality and make up standards

RS020 Bake off products correctly ticketed & labelled.

RS021 Sweet counter products correctly ticketed & labelled

RS022 Sandwiches correctly ticketed & labelled

RS023 Hot to Go products correctly ticketed & labelled.

RS024 Drinks products correctly ticketed & labelled.

RS025 POS and promotional launch packs are correctly set up

RS026 Breakfast ingredients available in line with brand standards (before 11am)

RS027 Bake off Products available in line with brand standards

RS028 Sandwiches available in line with brand standards

RS031 Sweet lines available in line with brand standards (n/s)

RS029 All Just Eat orders have been processed correctly.

RS030 All Click and Collect orders have been processed correctly

CV001 Check all Covid19 & Social distancing signage is correctly displayed as per Retail Ops instructions.

CV014 Hand sanitiser with 4ml pump is available for customers.

CV017 The condiment unit is placed near the exit of shop, is not blocking the exit and contains sugar & sweetener only.

CV020 Customer seating areas are being cleaned between customers.

CV021 Customer seating areas are laid out correctly.

CV022 Correct QR Codes are in place and staff understand the procedure for customers.

CV023 Check there are no ceramic cups in use.

Savouries, ready to eat foods & finished products stored correctly in refrigerated & frozen storage.

Raw, vegan & cooked food correctly segregated on bake off racks and tables.

Utensils and equipment segregated between vegan, non meat, meat & stored in designated area.

Trayed product & savouries in freezer & chillers display shelf life labels.

Can staff tell you the procedure for salad keep over.

Rejected or unfit for sale products kept separate & clearly identified.

Ambient sandwich ingredients e.g. mayo etc. chilled overnight prior to use.

Is Prep bench clean & free from food debris, dirt build up & damage.

Are retarders clean & free from food debris, dirt build up & damage.

Are freezers clean & free from food debris, dirt & ice build up & damage.

Bake off production equipment including baking trays and oven gloves are clean & free from damage.

Open ingredients decanted & stored in appropriate containers with lids and used chilled where required.

No items that pose a foreign body risk taken into production areas including the use of non food safe pens.

Observation of staff washing hands correctly while on production or after handling raw products.

Cutting glove is provided, in good condition & worn when cutting all non filled carriers.

Utensils including scissors used correctly, stored tidily and in good condition.

A sanitised tray is used for the storage of unsanitised items, to prevent contamination of the prep surface.

Procedure for cleaning & sanitising sandwich prep surfaces including contact time is followed.

Sandwiches transported from prep area to cabinet/selector using correct method.

Separate spray bottles used for sandwich & bake off only & not used to clean any other areas of the shop.

Bake off table cleaned down before & after each use.

All Shelf Life tables on display and are the correct version.<br>

Oven extraction shows no sign of grease build up or dust on filters.

Can staff tell you the correct resting procedure for savouries.

Staff are washing hands with appropriate frequency.

Dishwasher clean, free from debris build up & leaks.

Company approved chemical dosing pumps are provided and can staff tell you the dilution rate for spray bottles.

Floors & walls visibly clean and free from contamination.

Staff Toilet areas clean & in good repair.

Staff area, offices, stairs & training rooms clean tidy & in good repair.

Drainer & outlet pipe clean & free from debris.

Locker procedure is being followed.

Bags are isolated in a designated area & sealed off the floor.

All trays/stacks for return to bakery are kept inside the shop or within a pest proofed facility.

Only company approved chemicals, equipment & tools are in use.

All racking is free from damage or defect & clear of light fittings.

Ceiling lights & fittings clean, free from contamination & in good working order.

All Packaging/ingredients free from damage, stored safely & off the floor.

Food & drink not consumed in the serving or preparation area.

Sinks labelled for use, clean & in good repair & free from leaks.

Hot water, approved hand soap, paper towels, toilet roll used & in suitable containers. Wash hands notice displayed.

Bins & lids (including pedal bins) are clean accessible, free from damage & regularly emptied when 3/4 full if unlidded.

Cleaning equipment stored in designated area, clean & free from damage.

Correct use of applicable cloths in relevant areas and single use only.

Are Electric Fly Killing Units fitted, working & in correct locations.

Uniform guidelines followed by all staff.

Open products display shelf life labels.

Not labelled over the date indicated by the shelf life table

Hot & holding temperature checks carried out during the audit are within recommended guidelines.

Chilled storage temperature checks carried out during the audit are within recommended guidelines.

Chilled display temperature checks carried out during the audit are within recommended guidelines.

Frozen temperature checks carried out during the audit are within recommended guidelines.

All electrical plugs, sockets, cables, light fittings are undamaged and away from heat sources.

Extinguishers are accessible & have the correct identification sign posted above them.

Are any surrounding areas reflecting negatively on the Greggs customer journey.

All equipment is Greggs approved & in good working order with no defects/faults & used for its intended purpose.

Visors are stored appropriately when not in use to avoid risk of cross contamination.

Social distancing measures are being followed in line with Retail Ops Instructions.

Can staff tell you the response given to a customer asking if a product contained a particular ingredient.

Pest control visits up to date, actions completed & signed off.

Details of pest control contract including site plan available & current

Can the person in charge tell you how to report pest control issues.

Can staff tell you what to do in the event of a cut and what plaster or dressing to use.

Corrective action taken when out of specification temperatures found.

Probe provided & used, is working, clean & carries a current calibration label.

Glass register current, checks completed and all items intact.

Delivery temperature available & recorded in log book.

If shops send sandwiches to charity or outlet check they are labelled/made up correctly. Ask staff for correct procedure.

All initials/signatures completed in the daily pages of the Food Safety & Compliance log book.

Ingredients & weekly stock shelf life checks signed off in log book.

Cleaning poster and daily & weekly cleaning schedules completed.

Are the recalls up to date in the log book & documented correctly.

Product temperatures correctly recorded in Food Safety Log Book.

Equipment temperatures correctly recorded in Food Safety Log Book.

Shop visitor contractor register is available & signed by all visitors.

Area behind & above oven, electric cupboard or other heat sources including lights are free from combustibles.

Visor is provided & worn when handling any corrosive chemical.

Can two members of staff log into G learning and show you their training is up to date.

Are any staff on a zero hour contract.

Does the shop have a dedicated Manager/Responsible person.

The 30 minute clean has been completed & recorded throughout the day.

Check with person in charge that all staff have completed Covid19 training module before returning to work.

Retail Covid19 risk assessment has been completed and signed off for the shop.

Staff are able to describe when they should wear / change gloves.

Check with staff about wearing visors, are they are able to correctly describe the associated processes.

Check with staff about wearing face masks, are they able to correctly describe the associated processes.

The manager can describe what action to take if a team member becomes ill with CV symptoms.

The manager can describe what action to take if a team member is told to self isolate by track and trace.

Visitors / contractors registers fully completed to support track & trace.