• Date and Time of Audit

  • Carried Out By:


  • Are all guards in place at Moulder and Oven ?

  • Are all doors and hatches to over and prover closed ? Visually Inspect.

  • Ensure there are no Lock Out Tags visible ?

  • Is anyone working on the machines ?

  • Is all guarding in place and in good condition ?

  • Are all Emergency Stops free of damage and in working order ?

  • Is the area clear of any slips, trips and fall hazards in working area ?



  • Are the shelves clean and free of old dough ?

  • Are the prover transfer conveyors clean and free of old dough ?

  • Is the floor around prover swept ?

  • Is all waste dough removed from area?

  • Are the light curtain sensors on the prover cleaned ?


  • Are the shelves clean and free of old burnt dough ?

  • Has the floor been swept ?

  • Are all the lights, covers and clips in place and in good condition ?

  • Has all waste product been removed from area ?

  • Have the light curtain sensors on oven been cleaned ?


  • Are all suction caps in place and in good clean condition ?

  • Has all waste been removed from area ?

  • Are all guards and lights/covers in good condition ?

  • Are pan conveyors clean ?

  • Are floors swept and clean ?

  • Supervisor Signoff

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