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
Bake Off (Express)
1 Storage
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1.1 Storage areas for bakery goods are clean & free from excessive dirt
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1.2 Stored products / ingredients are covered, stored correctly & in date
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1.3 BOH Chillers/freezers work correctly, are free from excessive dirt & open food hygienically stored
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1.4 Correct temperature indicators on display, colleagues can explain the temperature escalation process
2 Preparation
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2.1 All food contact surfaces, utensils and equipment are in clean, sound condition
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2.2 Preparation areas free from items unrelated to Bakery that could contamination products/packaging
3 Allergen Control
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3.1 Products on sale are labelled with the correct allergen information
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3.2 Bakery fixtures (including towers) must have the blue allergy warning labels clearly displayed
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3.3 Colleagues can demonstrate how to deal with a customer allergy query
4 Personal Hygiene
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4.1 Colleagues are wearing the correct clean uniform and following the dress code policy
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4.2 Colleagues can explain when & how they should wash their hands & are witnessed washing their hands
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4.3 Colleagues can explain the food handlers fitness to work policy
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4.4 Cuts/open sores are covered with blue waterproof plasters
5 Structure & Maintenance
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5.1 Walls, floors and ceilings are in clean sound condition with only minor items of disrepair
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5.2 WHB's are fully equipped, in good repair, and free from ingrained dirt
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5.3 Equipment sinks are in good repair, with hot and cold running water and free from ingrained dirt
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5.4 Equipment sinks are provided with a plug and dilution markings where appropriate
6 Cleaning
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6.1 Colleagues can explain where different cleaning chemicals are used & how to obtain cleaning cards
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6.2 Aseptopol is available; colleagues can explain how to dilute & contact times (ex Marketguard)
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6.3 Only authorised cleaning chemicals and consumables are in use
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6.4 CAYG overall is to a good standard taking into account active production
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6.5 Colleagues are aware of what to do in the event of hot water failure or other water supply issue
7 Training
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7.1 Bakery colleagues complete Silver Food Safety within 2 weeks & can explain food Safety routines
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7.2 Bakery Colleagues have completed Allergen Training within x weeks of starting
8 Waste Control
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8.1 Food waste is stored & labelled correctly before being taken to the warehouse waste area
9 Management
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9.1 Safe and Legal checks must match standards observed
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9.2 All products on display are within their date code and correctly rotated
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9.3 Clean tongs/greaseproof hands and bags are available for customers
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9.4 Any potential pest issues have been identified and actioned
10 Slips, Trips & Falls
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10.1 Is the area free from slip/trip hazards?
11 Knowledge/Behaviour
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11.1 Do colleagues know how to use all equipment safely?
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11.2 Can colleagues demonstrate how to use the Ecolab chemicals safely?
12 Structure & Maintenance
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12.1 Is all equipment in good, safe working order?
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12.2 Is dangerous equipment guarded/safety interlocked/emergency stop buttons working/not tampered with?
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12.3 Are electrical light switches & plug sockets free from damage and in good condition?
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12.4 Is there adequate (working) lighting in place?
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12.5 Are the safety release buttons working in walk-in freezers (where applicable)?
13 Chemical Control/PPE
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13.1 Is all required PPE readily accessible and in good, clean, full working order?
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13.2 Are only authorised cleaning chemicals used?
14 Operational Control
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14.1 Are instruction manuals for equipment available?
Counters (Hot Deli) (Express)
15 Storage
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15.1 Back up Chiller & Deli chiller in sound clean condition
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15.2 Correct temperature indicators on display, colleagues can explain the temperature escalation process
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15.3 Products must be properly rotated and within date code
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15.4 Colleagues can explain the temperature requirements of the counter & the 20 min cold chain rule
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15.5 There are no cross contamination risks between raw and ready to eat products
16 Preparation
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16.1 All food contact surfaces, utensils and equipment are in clean, sound condition
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16.2 All raw food prep takes place in a dedicated raw prep area with dedicated colour coded equipment
17 Cooking & Hot Holding
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17.1 There must be a calibrated probe available which is cleaned between use
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17.2 Colleagues can explain cook and hot holding temperature requirements
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17.3 Cooked temp of 3 products per line is checked; the lowest temp is recorded on dedicated PDA
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17.4 Colleagues can explain the time and temperature control procedures for hot hold products
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17.5 Non touch techniques are used to handle ready to eat products
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17.6 All products on display for sale are correctly labelled with rotation information clearly shown
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17.7 Hot holding time requirements are accurately observed
18 Allergen Control
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18.1 There should be allergen notices at each hot deli cabinet
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18.2 Correct allergen information is printed on the scale label
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18.3 Colleagues can demonstrate how to deal with a customer allergy query
19 Personal Hygiene
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19.1 Colleagues are wearing the correct clean uniform and following the dress code policy
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19.2 Colleagues wash hands when moving between raw and RTE zones
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19.3 Colleagues swap protective aprons & coats when moving between raw and RTE zones
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19.4 Colleagues remove protective clothing when leaving the hot deli counter
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19.5 Cuts/open sores are covered with blue waterproof plasters
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19.6 Colleagues can describe how to prevent cross-contamination when moving between counters
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19.7 Colleagues can explain the food handlers fitness to work policy
20 Structure & Maintenance
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20.1 Walls, floors and ceilings are in clean sound condition with only minor items of disrepair
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20.2 All wash hand basins must be readily accessible when the counter is operating
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20.3 WHB's are fully equipped, in good repair, and free from ingrained dirt
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20.4 Equipment sinks are in good repair, with hot and cold running water and free from ingrained dirt
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20.5 Equipment sinks are provided with a plug and dilution markings where appropriate
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20.6 All food contact surfaces and equipment are in a sound, clean condition
21 Cleaning
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21.1 Colleagues can explain where different cleaning chemicals are used & how to obtain cleaning cards
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21.2 Aseptopol is available; colleagues can explain how to dilute & contact times (ex Marketguard)
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21.3 There are separate spray bottles of Aseptopol for the raw and RTE areas
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21.4 Cleaning overall (including undersides) is to a good standard with no excessive dirt or debris
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21.5 CAYG is in operation using correct cleaning products and consumables
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21.6 All hand contact points are clean
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21.7 Handheld PDA must remain in the ready to eat area
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21.8 The powersoak is in full working order and colleagues can explain how to use it
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21.9 Utensils are left to air dry on a dedicated slatted stainless steel shelf adjacent to the powersoak
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21.10 Colleagues are aware of what to do in the event of hot water failure or other water supply issue
22 Waste Control
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22.1 Food waste is stored & labelled correctly in the warehouse waste area (warehouse freezer)
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22.2 Waste oil is drained using a fat transfer unit and stored in a blue barrel<br>
23 Training
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23.1 Counters manager has completed Gold Food Safety within 6 weeks & can explain food safety routines
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23.2 Counter colleagues complete Silver Food Safety within 2 weeks & can explain food Safety routines
24 Management
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24.1 Colleagues use dedicated PDA to record safe & legal checks. Records must match standards observed
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24.2 An EFK is located in the area and is in a clean working condition
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24.3 Colleagues know what to do if they notice signs of pest activity
25 Knowledge/Behaviour
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25.1 Can colleagues demonstrate how to use/clean equipment safely?
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25.2 Can colleagues describe how to safely empty the hot fat drawer or use of the fat transfer unit?
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25.3 Can colleagues demonstrate how to use the Ecolab chemicals safely?
26 Chemical Control/PPE
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26.1 Are only authorised cleaning chemicals used?
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26.2 Is all required PPE readily accessible and in good, clean, full working order?
27 Operational Control
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27.1 Is all dangerous equipment i.e. knives, slicers, mincers used/stored/cleaned safely?
28 Structure & Maintenance
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28.1 Are electrical light switches & plug sockets free from damage and in good condition?
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28.2 Is all equipment in good, safe working order?
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28.3 Is dangerous equipment guarded/safety interlocked/emergency stop buttons working/not tampered with?
29 Slips, Trips & Falls
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29.1 Is the area free from slip/trip hazards?
Counters (Ex-Metro) (Food To Go) - Food Safety
32 Record Keeping
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32.1 Does the Safe & Legal Record accurately reflect standards observed?
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32.2 Are store following the temperature recording process for hot food?
33 Knowledge/Behaviour
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33.1 Can all colleagues from the department demonstrate how to deal with a customer allergy query?
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33.2 Can colleagues explain the correct dilution rate/required contact time for Aseptopol (bottles/sink)?
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33.3 Are colleagues aware of food handlers fitness to work policy?
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33.4 Can colleagues from the department demonstrate how to use the probe correctly?
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33.5 Are all colleagues following the hand washing policy?
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33.6 Are colleagues wearing the correct, clean uniform & following the dress code and appearance policy?
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33.7 Are uniforms of colleagues who work in ready-to-eat and raw open food areas stored separately?
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33.8 Do colleagues remove their protective clothing (e.g. apron) when leaving the area?
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33.9 Can all colleagues explain the temperature indicators and the temperature escalation process?
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33.10 Do colleagues know how to prevent cross-contamination when moving between raw & RTE open food areas?
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33.11 When colleagues move between raw and ready-to-eat open food areas do they change aprons?
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33.12 Do all colleagues use non-touch techniques when handling ready-to-eat products?
34 Structure & Maintenance
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34.1 Is there a wash hand basin in this area?
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34.2 Is there an adequate supply of hot and cold running water available at all sinks & WHBs?
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34.3 Are the wash hand basins and sinks in good repair?
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34.4 Are the walls in sound, cleanable condition?
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34.5 Is the floor in a sound and cleanable condition?
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34.6 Is the ceiling in sound condition?
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34.7 Are all frozen and chilled display cabinets in good repair with no effect on temperature?
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34.8 Are ovens & canopies in good repair, working effectively?
35 Hygiene Practices
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35.1 Are all food contact work surfaces, utensils and equipment in a food safe and undamaged condition?
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35.2 Is the WHB accessible, supplied with Ecolab hand soap & hand drying facilities (& plug if required)?
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35.3 Are there correct wipes to sanitise the probe thermometer that are in date and not dry?
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35.4 Are cuts/open sores covered with blue waterproof plasters?
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35.5 Are the colour coded boards and knives being used/stored correctly/in good repair?
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35.6 Are raw products kept apart from RTE products at all times during storage/handling/display?
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35.7 Are stored products/ingredients sealed/covered/stored correctly/labelled with the correct date code?
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35.8 Are there any risks of cross contamination affecting food safety?
36 Operational Control
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36.1 Is there a calibrated working probe thermometer available?
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36.2 Are all chilled products kept in the cold chain before and after preparation?
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36.3 Are all products displayed correctly (food safe)?
37 Cleaning
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37.1 Is the probe thermometer clean?
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37.2 Are all wash hand basins, taps and soap dispensers clean?
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37.3 Is the equipment washing sink clean, supplied with a plug (and dilution markings where needed)?
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37.4 Is the structure in a clean condition, considering active production?
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37.5 Are walk in chiller/freezer units clean/capable of being cleaned and is food hygienically stored?
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37.6 Is the knife storage unit clean?
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37.7 Is the storage area clean?
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37.8 Is Aseptopol available for use?
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37.9 Is Aseptopol diluted correctly?
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37.10 Are all required cleaning chemicals available for use?
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37.11 Is the oven/canopy clean considering active production & free of excessive build up of grease/dirt?
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37.12 Are the correct colour cleaning equipment/cloths in use/clean/in good repair (Blue RTE/Green RAW)?
38 Pest Management
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38.1 Are there any signs of pest activity that haven't been reported in MyRentokil?
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38.2 Are the EFK's clean & in a good state of repair?
39 Slips, Trips & Falls
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39.1 Is the area free from slip/trip hazards?
40 Knowledge/Behaviour
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40.1 Can colleagues demonstrate how to use the Ecolab chemicals safely?
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40.2 Can colleagues demonstrate how to use/clean equipment safely?
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40.3 Are colleagues able to locate the latest cleaning cards?
41 Structure & Maintenance
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41.1 Is all equipment in good, safe working order?
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41.2 Is dangerous equipment guarded/safety interlocked/emergency stop buttons working/not tampered with?
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41.3 Are electrical light switches & plug sockets free from damage and in good condition?
42 Chemical Control/PPE
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42.1 Are only authorised cleaning chemicals used & stored separately, away from the contract cleaners?
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42.2 Is the relevant PPE easily available and in good, clean working order?
43 Operational Control
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43.1 Is all dangerous equipment i.e. knives, slicers, mincers used/stored/cleaned safely?
44 Operational Control
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44.1 Are the correct allergen notices on display?
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44.2 Are all loose products provided with full allergen information on the SEL?
45 Waste Routines
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45.1 Are products on display within their date code?<br>
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45.2 Are products on display correctly rotated?
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45.3 Is all waste food stored correctly in the designated waste area?
