MTL - Bakery

Is the whole area clean and tidy?

Is the bakery area free from all personal effects belonging to store colleagues?

Are all colleagues wearing the correct uniform which is clean, including hats, coats, jackets and aprons where required?

Do all colleagues know what the correct process and PPE is for using and cleaning all equipment including ovens, emptying hot fat drawers and using or cleaning the donut fryer?

Do all colleagues have neat, short or tied back hair and are they wearing appropriate hair coverings correctly?

Are all colleagues following the jewellery and nails policy?

Do colleagues remove their apron and hat when entering any back area including warehouse, WC and canteen?

Is there a suitable and sufficient supply of hot and cold running water at all sinks?

Are all wash hand basins accessible and clean, have the correct soap and working hand dryer (or disposable hand towels)?

Are all colleagues following the hand washing policy? <br>

Is the equipment washing sink clean, easily accessible and have a sink plug and draining board

Is Aseptopol and all other required cleaning chemicals available for use and used correctly?

Is the cleaning document and relevant chemical usage cards available?

Are the correct cloths available to clean prep surfaces and equipment?

Are all serving or preparation utensils in a clean and undamaged condition?

Are all food preparation and food storage areas free from risks of contamination?

Are all Safety interlocks and red emergency stop buttons working and is equipment free from evidence of tampering?

Are all instruction manuals for all equipment available in store?

Is there a working anti static vacuum cleaner with all attachments and replacement filter bags available?

Is the cleaning equipment shadow board clean, unobstructed and contains correct tools which are clean also?

Are all ingredients labelled and are they in code?

Are all products in date and correctly rotated?

Can all colleagues demonstrate the use of the check weigh machine, explain how it works and how to record the process?

Are baked baguettes check weighed?

Are all chilled products kept in the cold chain before and after preparation?

Is there a separate, dedicated area outside of the bakery production area for storing bakery consumables, ingredients, and is it clean and tidy?

Are all stored products sealed/covered and being stored correctly and labelled with the correct date code?

Are products for recycling processed correctly?

Do all products have accurate POS or SEL?

Are the correct allergy notices on display?

Are tongs and bags available for loose products?

Can all colleagues from the department demonstrate how to deal with a customer allergy query, and is most up to date version of the product guide in use?

Are all floors free from slip or trip hazards?

Are all open food areas covered by working fly killing units?

Are all walls, floor and ceiling structurally sound?

Are all areas free from pests, evidence of pests and signs of pest damage?

Has the bakery safe and legal record been completed correctly for the current week and the previous week?

Does the bakery safe and legal record accurately reflect the standards observed during the audit today?