Greggs Self Audit WB

All products stored correctly in chilled storage.

All products stored correctly in frozen storage.

Raw, vegan & cooked food correctly segregated on bake off <br>racks and tables

Utensils & equipment segregated – vegan, meat, non-meat, <br>& gluten free. Stored in designated area.

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

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

Open products display shelf life labels

Not labelled over the date indicated by the shelf life table

Out of date product or ingredient identified.

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

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

Ambient stock rotation labels used.

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

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

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

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

Dishwasher clean, free from debris build up & leaks.

Can staff tell you what they would do when they open salad <br>to use only part of the pack.

Ingredients decanted, lidded correctly & used from chill <br>where required to avoid risk of cross contamination.

Are all open vegan ingredients labelled with yellow vegan <br>dots.

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

Observation of staff washing hands correctly at all times - <br>check production or after handling raw products.

Vegan equipment used in producing vegan product & stored <br>correctly. Check ordered & no product produced.

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

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

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

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

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

Bake off table cleaned down before & after each use.

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

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

2 hour rule in place where applicable.

Ask staff what the correct procedure is for sending savouries <br>and sandwiches to outlets and charities

Floors & walls in preparation areas in use are visibly clean <br>and free from contamination.

Staff Toilet areas clean & in good repair

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

All sinks clean & in good repair & free from leaks. Hand wash <br>sinks have correct signage in place.

Drainer & outlet pipe clean & free from debris.

Hot water, approved hand soap, paper towels, toilet roll <br>used & in suitable containers.

Locker procedure is being followed.

Bins & lids are clean accessible, free from damage & <br>regularly emptied. No overflowing bins.

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

All refuse bags are sealed and stored off the floor.

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

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

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

Details of pest control contract including site plan available & <br>current

Are Electric Fly Killing Units fitted & working

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

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

Can staff tell you what illnesses need to be reported and the <br>return to work guidelines including timeframes.

Uniform guidelines followed by all staff.

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

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

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

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

Corrective action taken when out of specification <br>temperatures found.

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

Glass register current, checks completed and all items intact.

Delivery temperature available & recorded in log book.

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

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

Cleaning poster and daily & weekly cleaning schedules <br>completed.

Allergen Information Guide is available, complete & the <br>correct version.

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

Product temperatures correctly recorded in Food Safety Log <br>Book.

Equipment temperatures correctly recorded in Food Safety <br>Log Book.

Is the shop following the correct procedures for purchasing <br>ingredients or products.

Customer Advice Poster displayed & covers all products.

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

Till Talkers & Allergen Information Tickets displayed correctly <br>& the correct version.

All sandwiches & PPDS products are legally compliant.

No evidence of pre-printed labels for sandwiches & PPDS <br>products.

G Production procedures are being followed on Prep Bench.

Check holding pen is available & used correctly for <br>sandwiches.

G Production double checks are being completed correctly

Check staff understand how to deal with cold to hot <br>baguettes.

Check staff understand the importance of G Production <br>procedures.

Does the person in charge know what to do if the G <br>Production system is not working.

Check with the person in charge that the G Production <br>system is in place and working.

All products are labelled correctly as per the labelling guide.

Display counters, crisp stands etc. are clean, free from food <br>debris, dirt build up & damage.

Self selectors are clean, free from food debris, dirt build up & <br>damage.

Coffee machine & boiler are clean, free from food debris, dirt <br>build up & damage.

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

Napkins are used to hold the roll or baguette when preparing <br>breakfast products

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

Fascia/Window/Aboard clean & in good condition

Customer condiment & self service units, tables, high chairs <br>etc. are clean, to layout inc. milk & free from dirt & damage

Separate tongs in place for creams, savouries & sandwiches <br>& changed when dirty

Oven gloves are provided & worn when placing goods into & <br>removing goods from oven.

Soup cup holder is provided & used when serving soup.

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

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

Breakfast products transported from bake off table to hot <br>hold units using correct method.

Verbal warning is given & can be heard when removing trays <br>from the oven.

Wet floor signs are provided & used during wet weather, <br>cleaning or spillages.

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

Are any surrounding areas reflecting negatively on the <br>Greggs customer journey (franchise shops only).

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

Does the shop have a dedicated Manager/Responsible <br>person (franchise shops only).

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

Open products display shelf life labels.

Not labelled over the date indicated by the shelf life table

Out of date product or ingredient identified.

Ambient stock rotation labels used.

Team members were warm and friendly throughout <br>transaction.

Before preparing, did the team member check the customer <br>had ordered everything.

Team member has confirmed the product to the customer <br>when handing over savoury products.

Team member has confirmed the amount when taking <br>payment.

Did the team members process Greggs Rewards/ Apple Pay <br>correctly.

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

Customer transactions are completed in the most efficient <br>way.

Correct savoury bag used for the products e.g. green vegan <br>savoury bag used for single vegan savoury product.

Breakfast rolls have been cut and spread in preparation to <br>serve customers.

Team members are offering a meal deal.

All Scanners are working and clean.

Can staff tell you how to complete coffee checks. (Does not <br>apply to WMF machines).

Ask a member of the team to make up one of the speciality <br>hot drinks e.g vanilla latte.

Can staff tell you the correct resting procedure for products.

The manager on duty can explain the Quality Checkpoint <br>process, and explain all 6 reason codes

Bake off quality standards.

Sweet quality standards including bagged & counter lines.

Breakfast quality standards

Sandwich quality & make up standards

Bake off products correctly ticketed & labelled.

Sweet counter products correctly ticketed & labelled.

Sandwiches correctly ticketed & labelled.

Hot to Go products correctly ticketed & labelled

Drinks products correctly ticketed & labelled.

POS and promotional launch packs are correctly set up.

Breakfast ingredients available in line with brand standards <br>(before 11am).

Bake off Products available in line with brand standards.

Sandwiches available in line with brand standards.

Sweet lines available in line with brand standards.