Title Page

  • Site conducted

  • Conducted on

  • Prepared by

  • Location

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Storage

  • FS003 All products stored correctly in chilled storage.

  • FS187 All products stored correctly in frozen storage.

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

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

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

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

  • FS009 Open products display shelf life labels.

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

  • FS011 Out of date product or ingredient identified.

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

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

  • FS051 Ambient stock rotation labels used.

Equipment

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

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

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

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

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

Production and Bake Off

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

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

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

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

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

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

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

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

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

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

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

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

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

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

  • FS115 2 hour rule in place where applicable.

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

Cleaning

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

  • FS071 Staff Toilet areas clean & in good repair.

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

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

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

Shop Standards

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

  • FS075 Locker procedure is being followed.

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

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

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

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

Pest Control

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

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

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

  • FS097 Are Electric Fly Killing Units fitted & working.

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

Personnel

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

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

  • FS126 Uniform guidelines followed by all staff.

Temperature Checks

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

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

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

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

Log Books and Documentation

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

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

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

  • FS110 Delivery temperature available & recorded in log book.

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

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

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

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

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

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

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

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

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

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

Notices

  • FS141 Customer Advice Poster displayed & covers all products.

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

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

G Production

  • FS177 All sandwiches & PPDS products are legally compliant.

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

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

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

  • FS181 G Production double checks are being completed correctly.

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

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

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

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

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

Fire Safety

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

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

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

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

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

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

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

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

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

  • RA086 Are gas supply valve / isolators clearly marked.

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

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

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

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

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

  • RA037 Is the fire emergency plan on display.

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

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

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

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

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

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

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

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

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

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

  • RA046 Is the fire log book up to date.

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

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

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

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

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

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

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

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

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

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

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

Health and Safety

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

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

  • RA045 Yard is free from trip & slip hazards.

  • RA065 Back door is kept closed at all times.

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

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

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

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

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

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

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

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

Cleanliness

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

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

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

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

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

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

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

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

  • RS002 Customer toilet area clean & in good repair.

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

Health and Safety

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

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

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

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

Compliance

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

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

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

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

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

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

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

OOD and Mislabelling

  • FS009 Open products display shelf life labels.

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

  • FS011 Out of date product or ingredient identified.

  • FS051 Ambient stock rotation labels used.

Service

  • 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).

  • RS038 All Scanners are working and clean.

  • RS029 All Just Eat orders have been processed correctly.

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

Product Quality

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

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

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

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

  • RS016 Bake off quality standards.

  • RS017 Sweet quality standards including bagged & counter lines.

  • RS018 Breakfast quality standards

  • RS019 Sandwich quality & make up standards.

Merchandising

  • 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.

Availability

  • 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).

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