Greggs Franchise Audit 2025

• Site conducted

• Conducted on

  Date

• Prepared by

Delivery

• Is handwash basin and hot water readily available?

  Yes

  No

  N/A

• Products and ingredients delivered and stored correctly

  Yes

  No

  N/A

Storage

• All products and ingredients in chilled storage stored correctly

  Yes

  No

  N/A

• All products and ingredients in frozen storage stored correctly

  Yes

  No

  N/A

• All ambient products and ingredients stored correctly, using ambient stock rotation labels

  Yes

  No

  N/A

• All items labelled correctly throughout chilled storage

  Yes

  No

  N/A

• All items labelled correctly throughout frozen storage

  Yes

  No

  N/A

• Out of date product or ingredient clearly separated and identified.

  CatA

  CatB

  CatC

  Yes

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

  Yes

  No

  N/A

Preparation

• Team Members washing their hands during production and at other relevant times

  Yes

  No

  N/A

• Sanitiser readily available for use

  Yes

  No

  N/A

• Sandwich preparation bench kept in a good, clean condition

  Yes

  No

  N/A

• All ingredients in sandwich preparation bench correctly labelled

  Yes

  No

  N/A

• All ingredients in sandwich preparation bench stored hygienically and correctly

  Yes

  No

  N/A

• The 2 stage cleaning process being followed

  Yes

  No

  N/A

• Team members aware of the 30 second contact time

  Yes

  No

  N/A

• Equipment and utensils stored hygienically

  Yes

  No

  N/A

• Vegan equipment being used for vegan production and stored hygienically

  Yes

  No

  N/A

• Raw products and ingredients handled correctly

  Yes

  No

  N/A

• Bake-off bench kept in a good, clean condition

  Yes

  No

  N/A

• There should be no foreign body risks in the preparation area

  Yes

  No

  N/A

• All sandwiches and prepacked for direct sale (PPDS) products should be correctly labelled

  Yes

  No

  N/A

• No evidence of pre-printed labels for sandwiches and other PPDS products

  Yes

  No

  N/A

• G Production procedures are being followed on sandwich preparation bench.

  Yes

  No

  N/A

• Check holding pen is available and is being used correctly for sandwiches.`

  Yes

  No

  N/A

• G Production secondary checks are being completed correctly.

  Yes

  No

  N/A

• Food not being consumed in the preparation or serving area.`

  Yes

  No

  N/A

Service

• Allergen information readily available.

  Yes

  No

  N/A

• Team Member can tell you the process, if asked, for allergen information`

  Yes

  No

  N/A

• Items during breakfast being handled correctly`

  Yes

  No

  N/A

• Separate tongs in place for creams, savouries and sandwiches, and changed when dirty.`

  Yes

  No

  N/A

• Is all equipment on back bar kept in a good, clean condition?`

  Yes

  No

  N/A

• Is the oven glove in reasonable condition? All ovens free from food debris, dirt build up and damage?`

  Yes

  No

  N/A

• Are hot-hold product temperatures being taken and recorded on G Records?`

  Yes

  No

  N/A

• Are final product temperatures of cooked products being taken, and corrective action added, where required?`

  Yes

  No

  N/A

• Are team members putting vegan items in vegan bags using yellow tongs?`

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Tick boxes on bags are being used by team members for breakfast sandwiches.

  Yes

  No

  N/A

Display

• Allergen information signs should be on display at front of shop

  Yes

  No

  N/A

• All loose food items should be correctly labelled with allergen information

  Yes

  No

  N/A

• The back of savoury counter tickets are correct.

  Yes

  No

  N/A

• No evidence of old version counter tickets stored in the shop.

  Yes

  No

  N/A

• The 4 hour rule should be followed, where required, and Team Members should be aware of it or where they can find information on the 4 hour rule.

  Yes

  No

  N/A

• Hot-hold products should be held correctly and temperatures recorded on G Records

  Yes

  No

  N/A

• Customer advice notice up to date and clearly visible

  Yes

  No

  N/A

TGTG

• Team Members are aware of how to indicate that sandwiches can't be sent to an outlet/ TGTG bags

  Yes

  No

  N/A

• Shops should be following unsold food process and ensure items being returned to bakery or outlets are correctly labelled.

  Yes

  No

  N/A

Structure/Cleanliness

• There should be no structural issues in shops. If so, check if they have been reported.

  Yes

  No

  N/A

• The back of house / preparation area should be kept in a reasonable condition

  Yes

  No

  N/A

• Customer areas kept in a reasonable condition

  Yes

  No

  N/A

• Fridges and freezers are kept in a good clean condition

  Yes

  No

  N/A

• Team Members must follow the personal hygiene policy

• Are bins and lids clean, accessible, free from damage and regularly emptied.

  Yes

  No

  N/A

• Hand towel and hand soap is available at hand wash preparation sinks.

  Yes

  No

  N/A

• Company approved chemical dosing pumps are in use and Team Members can demonstrate they know the dilution rate for spray bottles.

  Yes

  No

  N/A

• Team Members using blue roll or single use J cloths

  Yes

  No

  N/A

• Are the Team toilets and staff room in a good clean condition?

  Yes

  No

  N/A

Confidence in Managment

• Team Members should have up to date food safety training.

  Yes

  No

  N/A

• Equipment temperatures correctly recorded in G Records.

  Yes

  No

  N/A

• Manager sign off end of day checks on G Records

  Yes

  No

  N/A

• Check the shop has a working probe available and it is being used and is calibrated

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Team members should be following return to work guidelines and timescales

  Yes

  No

  N/A

• Shop teams should be following the guidelines of buying in products.

  Yes

  No

  N/A

• Withdrawals and recalls should be documented on Records

  Yes

  No

  N/A

• Glass register should be up to date

  Yes

  No

  N/A

• Ingredients and weekly stock shelf life checks signed off in G Records

  Yes

  No

  N/A

• Daily and weekly cleaning schedules are completed

  Yes

  No

  N/A

• Ticket check sign off correctly completed in G Records

  Yes

  No

  N/A

• Pest control visits are up to date, with actions completed and signed off

  Yes

  No

  N/A

• Details of pest control contract, including site plan, are available and current

  Yes

  No

  N/A

• Electric Fly Killing Units fitted working

  Yes

  No

  N/A

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

  Yes

  No

  N/A

Health & Safety

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

  Yes

  No

  N/A

• Is shop free from unauthorised non flammable materials, chemicals & equipment stored/used in the premises.

  Yes

  No

  N/A

• Are shelves, racks and stock clear of light fittings and free from damage.

• Walk in freezer/chiller has an effective means of escape. (n/s).

  Yes

  No

  N/A

• Oven gloves are provided & worn when placing goods into & removing goods from oven.

  Yes

  No

  N/A

• Soup cup holder is provided & used when serving soup.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Cutting glove is provided & worn when cutting all non filled carriers.

  Yes

  No

  N/A

• Is the oven extractor free from grease or dust build up?

  Yes

  No

  N/A

• Is there sufficient electrical sockets and are sockets, cables and light fittings free from damage?

  Yes

  No

  N/A

• Containment walls & ceilings appear to be in good condition (no gaps around pipework and cabling).

  Yes

  No

  N/A

• Are there any internal or external lighting defects and have they been reported via the defect reporting system?

  Yes

  No

  N/A

• Counter gate/door is free from damage or defect & fitted with a working locking device & kept shut.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Air conditioning units and over door heaters secure & free from dust build up.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are all floor surfaces and stairs on escape routes free from tripping and slipping hazards and damage.

  Yes

  No

  N/A

• Shop visitors & contractor register is available and signed by relevant parties.

  Yes

  No

  N/A

• Do fire extinguishers have appropriate signage & are not obstructed.

  Yes

  No

  N/A

• Are floor checks correctly recorded in G records.

  Yes

  No

  N/A

• Visor is provided & worn when handling any corrosive chemical.

  Yes

  No

  N/A

Sales

• Are the whole team offering a deal.

  Yes

  No

  N/A

• For shops with seating, customers are asked if they are taking away.

  Yes

  No

  N/A

Service

• Team are serving the customer in the most efficient way

  Yes

  No

  N/A

• Team are friendly when serving the customer

  Yes

  No

  N/A

• Are customers queuing for 2 mins or less.

  Yes

  No

  N/A

Availability

• Bake off plan used as guide.

  Yes

  No

  N/A

• Bake off products, sandwiches and sweet lines available in line with gold star standards.

  Yes

  No

  N/A

• All Hot to Go available (after 11am).

  Yes

  No

  N/A

• Pizza available (after 11am).

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• Are any products offline on the digital device?

  Yes

  No

  N/A

• The digital device is online.

  Yes

  No

  N/A

• Shop management can show you what they would do if they were short-delivered or they run out of a product.

  Yes

  No

  N/A

Cleanliness

• Customer toilet area clean & in good repair.

  Yes

  No

  N/A

• Condiment unit, clean and stocked.

  Yes

  No

  N/A

• Customer areas are clean and free from debris.

  Yes

  No

  N/A

• Are any surrounding areas reflecting negatively on the Greggs customer journey (franchise only).

  Yes

  No

  N/A

Product Quality

• All items in the savoury counter look fresh, golden-baked and undamaged.

  Yes

  No

  N/A