Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Untitled Page
Storage
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FS003 All products stored correctly in chilled storage.
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FS187 All products stored correctly in frozen storage.
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FS004 Raw, vegan & cooked food correctly segregated on bake off racks and tables.
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FS049 Utensils & equipment segregated – vegan, meat, non-meat, & gluten free. Stored in designated area.
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FS005 All Packaging/ingredients free from damage, stored safely & off the floor.
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FS007 Trayed product & savouries in freezer & chillers display shelf life labels.
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FS009 Open products display shelf life labels.
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FS010 Not labelled over the date indicated by the shelf life table
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FS011 Out of date product or ingredient identified.
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FS016 Rejected or unfit for sale products kept separate & clearly identified.
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FS025 Ambient sandwich ingredients e.g. mayo etc. chilled overnight prior to use.
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FS051 Ambient stock rotation labels used.
Equipment
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FS020 Is Prep bench clean & free from food debris, dirt build up & damage.
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FS019 Are retarders clean & free from food debris, dirt build up & damage.
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FS021 Are freezers clean & free from food debris, dirt & ice build up & damage.
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FS040 Bake off production equipment including baking trays and oven gloves are clean & free from damage.
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FS089 Dishwasher clean, free from debris build up & leaks.
Production and Bake Off
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FS038 Can staff tell you what they would do when they open salad to use only part of the pack.
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FS028 Ingredients decanted, lidded correctly & used from chill where required to avoid risk of cross contamination.
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FS174 Are all open vegan ingredients labelled with yellow vegan dots.
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FS030 No items that pose a foreign body risk taken into production areas including the use of non food safe pens.
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FS031 Observation of staff washing hands correctly at all times - check production or after handling raw products.
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FS175 Vegan equipment used in producing vegan product & stored correctly. Check ordered & no product produced.
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FS032 Utensils including scissors used correctly, stored tidily and in good condition.
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FS033 A sanitised tray is used for the storage of unsanitised items, to prevent contamination of the prep surface.
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FS034 Procedure for cleaning & sanitising sandwich prep surfaces including contact time is followed.
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FS043 Separate spray bottles used for sandwich & bake off only & not used to clean any other areas of the shop.
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RA064 Company approved chemical dosing pumps are provided and can staff tell you the dilution rate for spray bottles.
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FS158 Bake off table cleaned down before & after each use.
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FS131 Food & drink not consumed in the serving or preparation area.
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FS124 Can staff tell you the response given to a customer asking if a product contained a particular ingredient.
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FS115 2 hour rule in place where applicable.
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FS173 Ask staff what the correct procedure is for sending savouries and sandwiches to outlets and charities.
Cleaning
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FS018 Floors & walls in preparation areas in use are visibly clean and free from contamination.
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FS071 Staff Toilet areas clean & in good repair.
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FS078 Staff area, offices, stairs & training rooms clean tidy & in good repair.
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FS088 All sinks clean & in good repair & free from leaks. Hand wash sinks have correct signage in place.
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FS091 Drainer & outlet pipe clean & free from debris.
Shop Standards
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FS072 Hot water, approved hand soap, paper towels, toilet roll used & in suitable containers.
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FS075 Locker procedure is being followed.
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FS080 Bins & lids are clean accessible, free from damage & regularly emptied. No overflowing bins.
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FS085 Cleaning equipment stored in designated area, clean & free from damage.
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FS082 All refuse bags are sealed and stored off the floor.
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FS086 Correct use of applicable cloths in relevant areas and single use only.
Pest Control
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FS093 All trays/stacks for return to bakery are kept inside the shop or within a pest proofed facility.
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FS094 Pest control visits up to date, actions completed & signed off.
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FS095 Details of pest control contract including site plan available & current
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FS097 Are Electric Fly Killing Units fitted & working.
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FS098 Can the person in charge tell you how to report pest control issues.
Personnel
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FS129 Can staff tell you what to do in the event of a cut and what plaster or dressing to use.
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FS132 Can staff tell you what illnesses need to be reported and the return to work guidelines including timeframes.
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FS126 Uniform guidelines followed by all staff.
Temperature Checks
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FS146 Hot & holding temperature checks carried out during the audit are within recommended guidelines.
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FS147 Chilled storage temperature checks carried out during the audit are within recommended guidelines.
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FS150 Chilled display temperature checks carried out during the audit are within recommended guidelines.
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FS148 Frozen temperature checks carried out during the audit are within recommended guidelines.
Log Books and Documentation
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FS100 Corrective action taken when out of specification temperatures found.
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FS101 Probe provided & used, is working, clean & carries a current calibration label.
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FS102 Glass register current, checks completed and all items intact.
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FS110 Delivery temperature available & recorded in log book.
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FS112 All initials/signatures completed in the daily pages of the Food Safety & Compliance log book.
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FS012 Ingredients & weekly stock shelf life checks signed off in log book.
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FS117 Cleaning poster and daily & weekly cleaning schedules completed.
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FS170 Allergen Information Guide is available, complete & the correct version.
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FS120 Are the recalls up to date in the log book & documented correctly.
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FS122 Product temperatures correctly recorded in Food Safety Log Book.
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FS159 Equipment temperatures correctly recorded in Food Safety Log Book.
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FS109 Is the shop following the correct procedures for purchasing ingredients or products.
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LP049 PCI Weekly Checklist is complete (n/s).
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LP050 Can the person in charge demonstrate how to carry out the weekly PCI checks (n/s).
Notices
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FS141 Customer Advice Poster displayed & covers all products.
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FS144 All Shelf Life tables on display and are the correct version.
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FS171 Till Talkers & Allergen Information Tickets displayed correctly & the correct version.
G Production
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FS177 All sandwiches & PPDS products are legally compliant.
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FS178 No evidence of pre-printed labels for sandwiches & PPDS products.
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FS179 G Production procedures are being followed on Prep Bench.
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FS180 Check holding pen is available & used correctly for sandwiches.
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FS181 G Production double checks are being completed correctly.
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FS182 Check staff understand how to deal with cold to hot baguettes.
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FS183 Check staff understand the importance of G Production procedures.
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FS184 Does the person in charge know what to do if the G Production system is not working.
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FS185 Check with the person in charge that the G Production system is in place and working.
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FS186 All products are labelled correctly as per the labelling guide.
Fire Safety
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RA001 Are all floor surfaces and stairs on escape routes free from tripping and slipping hazards and damage.
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RA016 Shop visitors & contractor register is available and signed by relevant parties.
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RA026 Is the oven extractor free from grease or dust build up.
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RA067 Is waste segregated, stored in a secure place awaiting collection/disposal.
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RA028 Is there sufficient electrical sockets and are sockets, cables and light fittings free from damage.
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RA029 Is the company smoking policy adhered to and are smoking bin located away from combustible materials.
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RA030 Are all staff aware of the requirement to keep the electricity cupboard / panel clear of combustibles for 2m.
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RA087 Is the distribution board cover kept closed and are all circuits clearly labelled.
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RA031 Is the gas boilers in a good visual condition and clear of combustibles.
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RA086 Are gas supply valve / isolators clearly marked.
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RA033 Do fire extinguishers have appropriate signage & are not obstructed.
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RA034 Is there evidence that all extinguishers are free from damage & have been serviced within the last 12 months.
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RA036 Is the current fire warning system adequate for the premise.
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RA089 Can the shop management successfully operate the fire alarm system.
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RA042 Can the emergency lighting be tested by a member of staff and does it work throughout the premises.
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RA037 Is the fire emergency plan on display.
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RA038 Can shop staff tell you the location of the fire assembly point.
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RA039 Fire doors in good condition (intumescent strip, handles, door closers, vision panels).
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RA094 Containment walls & ceilings appear to be in good condition (no gaps around pipework and cabling).
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RA073 Does the shop manager know how to access the shops FRA so a copy can be issued to third parties if requested.
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RA083 Are shop management aware of their roles and responsibilities? (for testing, recording and evacuations).
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RA091 Can staff tell you what to do on discovering a fire and on hearing the fire alarm.
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RA092 Are all employees aware of fire prevention measures (not blocking fire exits, removal of waste, housekeeping)
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RA040 Are green pictographic signs in place on fire exit routes.
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RA041 Are all fire exits and escape routes kept clear of obstructions.
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RA090 Are there Fire Action Notices displayed within the shop? At appropriate locations.
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RA046 Is the fire log book up to date.
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RA063 Is shop free from unauthorised flammable materials, chemicals & equipment stored/used in the premises.
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RA085 Is the highly flammable hand sanitiser stored, used and sealed as per business process & there is less than 10lts.
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RA072 Are all the FIRE call points and signs visible and not obstructed by equipment/material.
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RA084 Are sprinkler heads & fire detectors free from obstruction.
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RA074 Are there any internal or external lighting defects and have they been reported via the defect reporting system.
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RA075 Are waste bins locked closed when not in direct use.
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RA088 Is waste removed from site on a frequency that gives suitable fire safety control.
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RA076 Provision made for contacting emergency services, is in the Eplan or emergency poster & people trained.
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RA023 Are shelves, racks and stock clear of light fittings and free from damage.
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RA027 Area behind & above oven, electric cupboard or other heat sources including lights are free from combustibles.
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RA020 Do people know not to use lifts in the event of a fire.
Health and Safety
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RA081 Are all active areas of the shop protected by a fire alarm (detectors and sounders) & emergency lighting.
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RA082 Does the fire exit route lead to a place of safety.
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RA045 Yard is free from trip & slip hazards.
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RA065 Back door is kept closed at all times.
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RA052 All the required SHE posters are displayed & the correct version.
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RA058 Visor is provided & worn when handling any corrosive chemical.
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RA055 Cutting glove is provided & worn when cutting all non filled carriers.
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RA078 Does the person in charge know what to do if they receive an enforcement notice from the council, fire authority etc.
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RA080 Can the person in charge describe what action to take if they have an issue with their bins or waste collection.
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RA095 Is shop free from unauthorised non flammable materials, chemicals & equipment stored/used in the premises.
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RA097 Air conditioning units, over door heaters and vents secure & free from dust build up.
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RA096 Is shop free from unauthorised materials, chemicals & equipment stored/used in the premises.
Cleanliness
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FS061 Display counters, crisp stands etc. are clean, free from food debris, dirt build up & damage.
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FS062 Self selectors are clean, free from food debris, dirt build up & damage.
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FS065 Coffee machine & boiler are clean, free from food debris, dirt build up & damage.
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FS066 Breakfast, soup holding unit and other equipment is clean, free from food debris, dirt build up & damage.
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RS015 Napkins are used to hold the roll or baguette when preparing breakfast products.
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FS045 All ovens are free from food debris, dirt build up & damage.
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FS053 Fascia/Window/Aboard clean & in good condition.
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FS064 Customer condiment units, tables, high chairs etc. are clean, free from food debris, dirt build up & damage.
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RS002 Customer toilet area clean & in good repair.
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FS057 Separate tongs in place for creams, savouries & sandwiches & changed when dirty.
Health and Safety
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RA057 Oven gloves are provided & worn when placing goods into & removing goods from oven.
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RA056 Soup cup holder is provided & used when serving soup.
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RA003 Counter gate/door is free from damage or defect & fitted with a working locking device & kept shut.
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RA018 Counter glasses are secured by either chains, gas struts or magnetic strips when opened.
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RA077 Breakfast products transported from bake off table to hot hold units using correct method.
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RA004 Verbal warning is given & can be heard when removing trays from the oven.
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RA008 Wet floor signs are provided & used during wet weather, cleaning or spillages.
Compliance
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LP028 For shops with seating, customers are asked if they are taking away.
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RS036 Check the Just Eat device is online & ready to take orders. If not, how long has it been off for.
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RS003 Can two members of staff log into G learning and show you their training is up to date (franchise shops only).
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RS032 Are any surrounding areas reflecting negatively on the Greggs customer journey (franchise shops only).
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RS033 Are any staff on a zero hour contract (franchise shops only).
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RS034 Does the shop have a dedicated Manager/Responsible person (franchise shops only).
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RS035 All equipment is Greggs approved & in good working order with no defects/faults & used for its intended purpose.
OOD and Mislabelling
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FS009 Open products display shelf life labels.
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FS010 Not labelled over the date indicated by the shelf life table
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FS011 Out of date product or ingredient identified.
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FS051 Ambient stock rotation labels used.
Service
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RS004 Team members were warm and friendly throughout transaction.
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RS005 Before preparing, did the team member check the customer had ordered everything.
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RS006 Team member has confirmed the product to the customer when handing over savoury products.
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RS007 Team member has confirmed the amount when taking payment.
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RS008 Did the team members process Greggs Rewards/ Apple Pay correctly.
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RS009 Tick boxes on bags are being used by team members for orders of 2 or more breakfast sandwiches
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RS010 Customer transactions are completed in the most efficient way.
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RS011 Correct savoury bag used for the products e.g. green vegan savoury bag used for single vegan savoury product.
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RS012 Breakfast rolls have been cut and spread in preparation to serve customers.
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RS013 Team members are offering a meal deal.
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RS014 Speed of service brand standard achieved (n/s).
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RS038 All Scanners are working and clean.
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RS029 All Just Eat orders have been processed correctly.
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RS030 All Click and Collect orders have been processed correctly and tablet is set to Click and Collect order screen.
Product Quality
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RS001 Can staff tell you how to complete coffee checks. (Does not apply to WMF machines).
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RS039 Ask a member of the team to make up one of the speciality hot drinks e.g vanilla latte.
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FS041 Can staff tell you the correct resting procedure for products.
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RS037 The manager on duty can explain the Quality Checkpoint process, and explain all 6 reason codes.
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RS016 Bake off quality standards.
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RS017 Sweet quality standards including bagged & counter lines.
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RS018 Breakfast quality standards
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RS019 Sandwich quality & make up standards.
Merchandising
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RS020 Bake off products correctly ticketed & labelled.
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RS021 Sweet counter products correctly ticketed & labelled.
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RS022 Sandwiches correctly ticketed & labelled.
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RS023 Hot to Go products correctly ticketed & labelled.
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RS024 Drinks products correctly ticketed & labelled.
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RS025 POS and promotional launch packs are correctly set up.
Availability
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RS026 Breakfast ingredients available in line with brand standards (before 11am).
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RS027 Bake off Products available in line with brand standards.
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RS028 Sandwiches available in line with brand standards.
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RS031 Sweet lines available in line with brand standards (n/s).