Greggs Franchise Audit EG

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Storage

• FS003 All products stored correctly in chilled storage.

  Yes

  No

  N/A

• FS187 All products stored correctly in frozen storage.

  Yes

  No

  N/A

• FS004 Raw, vegan & cooked food correctly segregated on bake off racks and tables.

  Yes

  No

  N/A

• FS049 Utensils & equipment segregated – vegan, meat, non-meat, & gluten free. Stored in designated area.

  Yes

  No

  N/A

• FS005 All Packaging/ingredients free from damage, stored safely & off the floor.

  Yes

  No

  N/A

• FS007 Trayed product & savouries in freezer & chillers display shelf life labels.

  Yes

  No

  N/A

• FS009 Open products display shelf life labels.

  Yes

  No

  N/A

• FS010 Not labelled over the date indicated by the shelf life table

  Yes

  No

  N/A

• FS011 Out of date product or ingredient identified.

  Yes

  No

  N/A

• FS016 Rejected or unfit for sale products kept separate & clearly identified.

  Yes

  No

  N/A

• FS025 Ambient sandwich ingredients e.g. mayo etc. chilled overnight prior to use.

  Yes

  No

  N/A

• FS051 Ambient stock rotation labels used.

  Yes

  No

  N/A

Equipment

• FS020 Is Prep bench clean & free from food debris, dirt build up & damage.

  Yes

  No

  N/A

• FS019 Are retarders clean & free from food debris, dirt build up & damage.

  Yes

  No

  N/A

• FS021 Are freezers clean & free from food debris, dirt & ice build up & damage.

  Yes

  No

  N/A

• FS040 Bake off production equipment including baking trays and oven gloves are clean & free from damage.

  Yes

  No

  N/A

• FS089 Dishwasher clean, free from debris build up & leaks.

  Yes

  No

  N/A

Production and Bake Off

• FS038 Can staff tell you what they would do when they open salad to use only part of the pack.

  Yes

  No

  N/A

• FS028 Ingredients decanted, lidded correctly & used from chill where required to avoid risk of cross contamination.

  Yes

  No

  N/A

• FS174 Are all open vegan ingredients labelled with yellow vegan dots.

  Yes

  No

  N/A

• FS030 No items that pose a foreign body risk taken into production areas including the use of non food safe pens.

  Yes

  No

  N/A

• FS031 Observation of staff washing hands correctly at all times - check production or after handling raw products.

  Yes

  No

  N/A

• FS175 Vegan equipment used in producing vegan product & stored correctly. Check ordered & no product produced.

  Yes

  No

  N/A

• FS032 Utensils including scissors used correctly, stored tidily and in good condition.

  Yes

  No

  N/A

• FS033 A sanitised tray is used for the storage of unsanitised items, to prevent contamination of the prep surface.

  Yes

  No

  N/A

• FS034 Procedure for cleaning & sanitising sandwich prep surfaces including contact time is followed.

  Yes

  No

  N/A

• FS043 Separate spray bottles used for sandwich & bake off only & not used to clean any other areas of the shop.

  Yes

  No

  N/A

• RA064 Company approved chemical dosing pumps are provided and can staff tell you the dilution rate for spray bottles.

  Yes

  No

  N/A

• FS158 Bake off table cleaned down before & after each use.

  Yes

  No

  N/A

• FS131 Food & drink not consumed in the serving or preparation area.

  Yes

  No

  N/A

• FS124 Can staff tell you the response given to a customer asking if a product contained a particular ingredient.

  Yes

  No

  N/A

• FS115 2 hour rule in place where applicable.

  Yes

  No

  N/A

• FS173 Ask staff what the correct procedure is for sending savouries and sandwiches to outlets and charities.

  Yes

  No

  N/A

Cleaning

• FS018 Floors & walls in preparation areas in use are visibly clean and free from contamination.

  Yes

  No

  N/A

• FS071 Staff Toilet areas clean & in good repair.

  Yes

  No

  N/A

• FS078 Staff area, offices, stairs & training rooms clean tidy & in good repair.

  Yes

  No

  N/A

• FS088 All sinks clean & in good repair & free from leaks. Hand wash sinks have correct signage in place.

  Yes

  No

  N/A

• FS091 Drainer & outlet pipe clean & free from debris.

  Yes

  No

  N/A

Shop Standards

• FS072 Hot water, approved hand soap, paper towels, toilet roll used & in suitable containers.

  Yes

  No

  N/A

• FS075 Locker procedure is being followed.

  Yes

  No

  N/A

• FS080 Bins & lids are clean accessible, free from damage & regularly emptied. No overflowing bins.

  Yes

  No

  N/A

• FS085 Cleaning equipment stored in designated area, clean & free from damage.

  Yes

  No

  N/A

• FS082 All refuse bags are sealed and stored off the floor.

  Yes

  No

  N/A

• FS086 Correct use of applicable cloths in relevant areas and single use only.

  Yes

  No

  N/A

Pest Control

• FS093 All trays/stacks for return to bakery are kept inside the shop or within a pest proofed facility.

  Yes

  No

  N/A

• FS094 Pest control visits up to date, actions completed & signed off.

  Yes

  No

  N/A

• FS095 Details of pest control contract including site plan available & current

  Yes

  No

  N/A

• FS097 Are Electric Fly Killing Units fitted & working.

  Yes

  No

  N/A

• FS098 Can the person in charge tell you how to report pest control issues.

  Yes

  No

  N/A

Personnel

• FS129 Can staff tell you what to do in the event of a cut and what plaster or dressing to use.

  Yes

  No

  N/A

• FS132 Can staff tell you what illnesses need to be reported and the return to work guidelines including timeframes.

  Yes

  No

  N/A

• FS126 Uniform guidelines followed by all staff.

  Yes

  No

  N/A

Temperature Checks

• FS146 Hot & holding temperature checks carried out during the audit are within recommended guidelines.

  Yes

  No

  N/A

• FS147 Chilled storage temperature checks carried out during the audit are within recommended guidelines.

  Yes

  No

  N/A

• FS150 Chilled display temperature checks carried out during the audit are within recommended guidelines.

  Yes

  No

  N/A

• FS148 Frozen temperature checks carried out during the audit are within recommended guidelines.

  Yes

  No

  N/A

Log Books and Documentation

• FS100 Corrective action taken when out of specification temperatures found.

  Yes

  No

  N/A

• FS101 Probe provided & used, is working, clean & carries a current calibration label.

  Yes

  No

  N/A

• FS102 Glass register current, checks completed and all items intact.

  Yes

  No

  N/A

• FS110 Delivery temperature available & recorded in log book.

  Yes

  No

  N/A

• FS112 All initials/signatures completed in the daily pages of the Food Safety & Compliance log book.

  Yes

  No

  N/A

• FS012 Ingredients & weekly stock shelf life checks signed off in log book.

  Yes

  No

  N/A

• FS117 Cleaning poster and daily & weekly cleaning schedules completed.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• FS120 Are the recalls up to date in the log book & documented correctly.

  Yes

  No

  N/A

• FS122 Product temperatures correctly recorded in Food Safety Log Book.

  Yes

  No

  N/A

• FS159 Equipment temperatures correctly recorded in Food Safety Log Book.

  Yes

  No

  N/A

• FS109 Is the shop following the correct procedures for purchasing ingredients or products.

  Yes

  No

  N/A

• LP049 PCI Weekly Checklist is complete (n/s).

  Yes

  No

  N/A

• LP050 Can the person in charge demonstrate how to carry out the weekly PCI checks (n/s).

  Yes

  No

  N/A

Notices

• FS141 Customer Advice Poster displayed & covers all products.

  Yes

  No

  N/A

• FS144 All Shelf Life tables on display and are the correct version.

  Yes

  No

  N/A

• FS171 Till Talkers & Allergen Information Tickets displayed correctly & the correct version.

  Yes

  No

  N/A

G Production

• FS177 All sandwiches & PPDS products are legally compliant.

  Yes

  No

  N/A

• FS178 No evidence of pre-printed labels for sandwiches & PPDS products.

  Yes

  No

  N/A

• FS179 G Production procedures are being followed on Prep Bench.

  Yes

  No

  N/A

• FS180 Check holding pen is available & used correctly for sandwiches.

  Yes

  No

  N/A

• FS181 G Production double checks are being completed correctly.

  Yes

  No

  N/A

• FS182 Check staff understand how to deal with cold to hot baguettes.

  Yes

  No

  N/A

• FS183 Check staff understand the importance of G Production procedures.

  Yes

  No

  N/A

• FS184 Does the person in charge know what to do if the G Production system is not working.

  Yes

  No

  N/A

• FS185 Check with the person in charge that the G Production system is in place and working.

  Yes

  No

  N/A

• FS186 All products are labelled correctly as per the labelling guide.

  Yes

  No

  N/A

Fire Safety

• RA001 Are all floor surfaces and stairs on escape routes free from tripping and slipping hazards and damage.

  Yes

  No

  N/A

• RA016 Shop visitors & contractor register is available and signed by relevant parties.

  Yes

  No

  N/A

• RA026 Is the oven extractor free from grease or dust build up.

  Yes

  No

  N/A

• RA067 Is waste segregated, stored in a secure place awaiting collection/disposal.

  Yes

  No

  N/A

• RA028 Is there sufficient electrical sockets and are sockets, cables and light fittings free from damage.

  Yes

  No

  N/A

• RA029 Is the company smoking policy adhered to and are smoking bin located away from combustible materials.

  Yes

  No

  N/A

• RA030 Are all staff aware of the requirement to keep the electricity cupboard / panel clear of combustibles for 2m.

  Yes

  No

  N/A

• RA087 Is the distribution board cover kept closed and are all circuits clearly labelled.

  Yes

  No

  N/A

• RA031 Is the gas boilers in a good visual condition and clear of combustibles.

  Yes

  No

  N/A

• RA086 Are gas supply valve / isolators clearly marked.

  Yes

  No

  N/A

• RA033 Do fire extinguishers have appropriate signage & are not obstructed.

  Yes

  No

  N/A

• RA034 Is there evidence that all extinguishers are free from damage & have been serviced within the last 12 months.

  Yes

  No

  N/A

• RA036 Is the current fire warning system adequate for the premise.

  Yes

  No

  N/A

• RA089 Can the shop management successfully operate the fire alarm system.

  Yes

  No

  N/A

• RA042 Can the emergency lighting be tested by a member of staff and does it work throughout the premises.

  Yes

  No

  N/A

• RA037 Is the fire emergency plan on display.

  Yes

  No

  N/A

• RA038 Can shop staff tell you the location of the fire assembly point.

  Yes

  No

  N/A

• RA039 Fire doors in good condition (intumescent strip, handles, door closers, vision panels).

  Yes

  No

  N/A

• RA094 Containment walls & ceilings appear to be in good condition (no gaps around pipework and cabling).

  Yes

  No

  N/A

• RA073 Does the shop manager know how to access the shops FRA so a copy can be issued to third parties if requested.

  Yes

  No

  N/A

• RA083 Are shop management aware of their roles and responsibilities? (for testing, recording and evacuations).

  Yes

  No

  N/A

• RA091 Can staff tell you what to do on discovering a fire and on hearing the fire alarm.

  Yes

  No

  N/A

• RA092 Are all employees aware of fire prevention measures (not blocking fire exits, removal of waste, housekeeping)

  Yes

  No

  N/A

• RA040 Are green pictographic signs in place on fire exit routes.

  Yes

  No

  N/A

• RA041 Are all fire exits and escape routes kept clear of obstructions.

  Yes

  No

  N/A

• RA090 Are there Fire Action Notices displayed within the shop? At appropriate locations.

  Yes

  No

  N/A

• RA046 Is the fire log book up to date.

  Yes

  No

  N/A

• RA063 Is shop free from unauthorised flammable materials, chemicals & equipment stored/used in the premises.

  Yes

  No

  N/A

• RA085 Is the highly flammable hand sanitiser stored, used and sealed as per business process & there is less than 10lts.

  Yes

  No

  N/A

• RA072 Are all the FIRE call points and signs visible and not obstructed by equipment/material.

  Yes

  No

  N/A

• RA084 Are sprinkler heads & fire detectors free from obstruction.

  Yes

  No

  N/A

• RA074 Are there any internal or external lighting defects and have they been reported via the defect reporting system.

  Yes

  No

  N/A

• RA075 Are waste bins locked closed when not in direct use.

  Yes

  No

  N/A

• RA088 Is waste removed from site on a frequency that gives suitable fire safety control.

  Yes

  No

  N/A

• RA076 Provision made for contacting emergency services, is in the Eplan or emergency poster & people trained.

  Yes

  No

  N/A

• RA023 Are shelves, racks and stock clear of light fittings and free from damage.

  Yes

  No

  N/A

• RA027 Area behind & above oven, electric cupboard or other heat sources including lights are free from combustibles.

  Yes

  No

  N/A

• RA020 Do people know not to use lifts in the event of a fire.

  Yes

  No

  N/A

Health and Safety

• RA081 Are all active areas of the shop protected by a fire alarm (detectors and sounders) & emergency lighting.

  Yes

  No

  N/A

• RA082 Does the fire exit route lead to a place of safety.

  Yes

  No

  N/A

• RA045 Yard is free from trip & slip hazards.

  Yes

  No

  N/A

• RA065 Back door is kept closed at all times.

  Yes

  No

  N/A

• RA052 All the required SHE posters are displayed & the correct version.

  Yes

  No

  N/A

• RA058 Visor is provided & worn when handling any corrosive chemical.

  Yes

  No

  N/A

• RA055 Cutting glove is provided & worn when cutting all non filled carriers.

  Yes

  No

  N/A

• RA078 Does the person in charge know what to do if they receive an enforcement notice from the council, fire authority etc.

  Yes

  No

  N/A

• RA080 Can the person in charge describe what action to take if they have an issue with their bins or waste collection.

  Yes

  No

  N/A

• RA095 Is shop free from unauthorised non flammable materials, chemicals & equipment stored/used in the premises.

  Yes

  No

  N/A

• RA097 Air conditioning units, over door heaters and vents secure & free from dust build up.

  Yes

  No

  N/A

• RA096 Is shop free from unauthorised materials, chemicals & equipment stored/used in the premises.

  Yes

  No

  N/A

Cleanliness

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

  Yes

  No

  N/A

• FS062 Self selectors are clean, free from food debris, dirt build up & damage.

  Yes

  No

  N/A

• FS065 Coffee machine & boiler are clean, free from food debris, dirt build up & damage.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• FS045 All ovens are free from food debris, dirt build up & damage.

  Yes

  No

  N/A

• FS053 Fascia/Window/Aboard clean & in good condition.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• RS002 Customer toilet area clean & in good repair.

  Yes

  No

  N/A

• FS057 Separate tongs in place for creams, savouries & sandwiches & changed when dirty.

  Yes

  No

  N/A

Health and Safety

• RA057 Oven gloves are provided & worn when placing goods into & removing goods from oven.

  Yes

  No

  N/A

• RA056 Soup cup holder is provided & used when serving soup.

  Yes

  No

  N/A

• RA003 Counter gate/door is free from damage or defect & fitted with a working locking device & kept shut.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• RA008 Wet floor signs are provided & used during wet weather, cleaning or spillages.

  Yes

  No

  N/A

Compliance

• LP028 For shops with seating, customers are asked if they are taking away.

  Yes

  No

  N/A

• RS036 Check the Just Eat device is online & ready to take orders. If not, how long has it been off for.

  Yes

  No

  N/A

• RS003 Can two members of staff log into G learning and show you their training is up to date (franchise shops only).

  Yes

  No

  N/A

• RS032 Are any surrounding areas reflecting negatively on the Greggs customer journey (franchise shops only).

  Yes

  No

  N/A

• RS033 Are any staff on a zero hour contract (franchise shops only).

  Yes

  No

  N/A

• RS034 Does the shop have a dedicated Manager/Responsible person (franchise shops only).

  Yes

  No

  N/A

• RS035 All equipment is Greggs approved & in good working order with no defects/faults & used for its intended purpose.

  Yes

  No

  N/A

OOD and Mislabelling

• FS009 Open products display shelf life labels.

  Yes

  No

  N/A

• FS010 Not labelled over the date indicated by the shelf life table

  Yes

  No

  N/A

• FS011 Out of date product or ingredient identified.

  Yes

  No

  N/A

• FS051 Ambient stock rotation labels used.

  Yes

  No

  N/A

Service

• RS004 Team members were warm and friendly throughout transaction.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• RS007 Team member has confirmed the amount when taking payment.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• RS010 Customer transactions are completed in the most efficient way.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• RS013 Team members are offering a meal deal.

  Yes

  No

  N/A

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

  Yes

  No

  N/A

• RS038 All Scanners are working and clean.

  Yes

  No

  N/A

• RS029 All Just Eat orders have been processed correctly.

  Yes

  No

  N/A

• RS030 All Click and Collect orders have been processed correctly and tablet is set to Click and Collect order screen.

  Yes

  No

  N/A

Product Quality

• RS001 Can staff tell you how to complete coffee checks. (Does not apply to WMF machines).

  Yes

  No

  N/A

• RS039 Ask a member of the team to make up one of the speciality hot drinks e.g vanilla latte.

  Yes

  No

  N/A

• FS041 Can staff tell you the correct resting procedure for products.

  Yes

  No

  N/A

• RS037 The manager on duty can explain the Quality Checkpoint process, and explain all 6 reason codes.

  Yes

  No

  N/A

• RS016 Bake off quality standards.

  Yes

  No

  N/A

• RS017 Sweet quality standards including bagged & counter lines.

  Yes

  No

  N/A

• RS018 Breakfast quality standards

  Yes

  No

  N/A

• RS019 Sandwich quality & make up standards.

  Yes

  No

  N/A

Merchandising

• RS020 Bake off products correctly ticketed & labelled.

  Yes

  No

  N/A

• RS021 Sweet counter products correctly ticketed & labelled.

  Yes

  No

  N/A

• RS022 Sandwiches correctly ticketed & labelled.

  Yes

  No

  N/A

• RS023 Hot to Go products correctly ticketed & labelled.

  Yes

  No

  N/A

• RS024 Drinks products correctly ticketed & labelled.

  Yes

  No

  N/A

• RS025 POS and promotional launch packs are correctly set up.

  Yes

  No

  N/A

Availability

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

  Yes

  No

  N/A

• RS027 Bake off Products available in line with brand standards.

  Yes

  No

  N/A

• RS028 Sandwiches available in line with brand standards.

  Yes

  No

  N/A

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

  Yes

  No

  N/A