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 Knowledge/Behaviour
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1.1 Can all colleagues from the department demonstrate how to deal with a customer allergy query?
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1.2 Can colleagues explain the correct dilution rate/required contact time for Aseptopol (bottles/sink)?
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1.3 Are colleagues aware of food handlers fitness to work policy?
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1.4 Are all colleagues following the hand washing policy?
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1.5 Are colleagues wearing the correct, clean uniform & following the dress code and appearance policy?
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1.6 Do colleagues remove their protective clothing (e.g. apron) when leaving the area?
2 Structure & Maintenance
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2.1 Is there a wash hand basin in this area?
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2.2 Is there an adequate supply of hot and cold running water available at all sinks & WHBs?
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2.3 Are the wash hand basins and sinks in good repair?
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2.4 Is the floor in a sound and cleanable condition?
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2.5 Are the walls in sound, cleanable condition?
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2.6 Is the ceiling in sound condition?
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2.7 Are ovens & canopies in good repair, working effectively?
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2.8 Are all frozen and chilled display cabinets in good repair with no effect on temperature?
3 Hygiene Practices
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3.1 Are all food contact work surfaces, utensils and equipment in a food safe and undamaged condition?
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3.2 Is the WHB accessible, supplied with Ecolab hand soap & hand drying facilities (& plug if required)?
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3.3 Are all food preparation and food storage areas free from risks of contamination?
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3.4 Is the bakery area free from all unapproved personal items belonging to store colleagues?
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3.5 Are cuts/open sores covered with blue waterproof plasters?
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3.6 Are non-touch techniques used and are tongs, paper/paper hands, and bags available for customers?
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3.7 Is food packaging stored appropriately to minimise contamination risks?
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3.8 Are stored products/ingredients sealed/covered/stored correctly/labelled with the correct date code?
4 Cleaning
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4.1 Are all wash hand basins, taps and soap dispensers clean?
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4.2 Is the equipment washing sink clean, supplied with a plug (and dilution markings where needed)?
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4.3 Is the structure in a clean condition, considering active production?
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4.4 Are external parts of the oven/canopy clean/is the bottom of the internal chamber free from debris?
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4.5 Are walk in chiller/freezer units clean/capable of being cleaned and is food hygienically stored?
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4.6 Is Aseptopol available for use?
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4.7 Is Aseptopol diluted correctly?
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4.8 Are the correct colour cleaning equipment/cloths in use/clean/in good repair (Blue RTE/Green RAW)?
5 Pest Management
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5.1 Are the EFK's clean & in a good state of repair?
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5.2 Are there any signs of pest activity that haven't been reported in MyRentokil?
6 Slips, Trips & Falls
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6.1 Is the floor in the area free from slip and trip hazards?
7 Knowledge/Behaviour
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7.1 Do colleagues know how to use all equipment safely?
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7.2 Can colleagues demonstrate how to use the Ecolab chemicals safely?
8 Structure & Maintenance
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8.1 Is all equipment in good, safe working order?
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8.2 Is dangerous equipment guarded/safety interlocked/emergency stop buttons working/not tampered with?
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8.3 Are electrical light switches & sockets free from damage and in a good condition?
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8.4 Is there adequate lighting in place?
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8.5 Are the safety release buttons working in walk-in freezers (where applicable)?
9 Chemical Control/PPE
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9.1 Is the relevant PPE easily available and in good, clean working order?
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9.2 Are only authorised cleaning chemicals used?
10 Operational Control
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10.1 Are instruction manuals for equipment available?
11 Operational Control
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11.1 Are the correct allergen notices on display?
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11.2 Is the correct product allergen information available?
12 Waste Routines
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12.1 Are products on display within their date code?
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12.2 Are products on display correctly rotated?
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12.3 Is all waste food stored correctly in the designated waste area?
Counters (Hot Deli) (Express)
13 Record Keeping
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13.1 Does the Safe & Legal Record accurately reflect standards observed?
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13.2 Are store following the temperature recording process for hot food?
14 Knowledge/Behaviour
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14.1 Can all colleagues from the department demonstrate how to deal with a customer allergy query?
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14.2 Can colleagues from the department demonstrate how to use the probe correctly?
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14.3 Can all colleagues explain the temperature indicators and the temperature escalation process?
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14.4 Do colleagues know how to prevent cross-contamination when moving between raw & RTE open food areas?
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14.5 Are colleagues using the powersoak able to explain how to use it correctly?
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14.6 Are colleagues aware of food handlers fitness to work policy?
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14.7 Are all colleagues following the hand washing policy?
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14.8 Are colleagues wearing the correct, clean uniform & following the dress code and appearance policy?
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14.9 Do colleagues remove their protective clothing (e.g. apron) when leaving the area?
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14.10 When colleagues move between raw and ready-to-eat open food areas do they change aprons?
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14.11 Do all colleagues use non-touch techniques when handling ready-to-eat products?
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14.12 Can colleagues explain the correct dilution rate/required contact time for Aseptopol (bottles/sink)?
15 Structure & Maintenance
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15.1 Are there dedicated wash basin(s) for raw and ready-to-eat areas?
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15.2 Is there an adequate supply of hot and cold running water available at all sinks & WHBs?
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15.3 Are the wash hand basins and sinks in good repair?
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15.4 Are the walls in sound, cleanable condition?
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15.5 Are ovens & canopies in good repair, working effectively?
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15.6 Is the floor in a sound and cleanable condition?
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15.7 Is the ceiling in sound condition?
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15.8 Are all frozen and chilled display cabinets in good repair with no effect on temperature?
16 Hygiene Practices
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16.1 Are all food contact work surfaces, utensils and equipment in a food safe and undamaged condition?
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16.2 Is the WHB accessible, supplied with Ecolab hand soap & hand drying facilities (& plug if required)?
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16.3 Are there correct wipes to sanitise the probe thermometer that are in date and not dry?
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16.4 Are uniforms of colleagues who work in ready-to-eat and raw open food areas stored separately?
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16.5 Are cuts/open sores covered with blue waterproof plasters?
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16.6 Are there any risks of cross contamination affecting food safety?
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16.7 Are the colour coded boards and knives being used/stored correctly/in good repair?
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16.8 Are raw products kept apart from RTE products at all times during storage/handling/display?
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16.9 Are stored products/ingredients sealed/covered/stored correctly/labelled with the correct date code?
17 Cleaning
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17.1 Are all wash hand basins, taps and soap dispensers clean?
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17.2 Is the equipment washing sink clean, supplied with a plug (and dilution markings where needed)?
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17.3 Is the probe thermometer clean?
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17.4 Is the knife storage unit clean?
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17.5 Is Aseptopol available for use?
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17.6 Is Aseptopol diluted correctly, in a dedicated and labelled (raw/RTE) bottle?
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17.7 Are all required cleaning chemicals available for use?
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17.8 Are walk in chiller/freezer units clean/capable of being cleaned and is food hygienically stored?
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17.9 Is the storage area clean?
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17.10 Is the oven/canopy clean considering active production & free of excessive build up of grease/dirt?
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17.11 Is the structure in a clean condition, considering active production?
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17.12 Are the correct colour cleaning equipment/cloths in use/clean/in good repair (Blue RTE/Green RAW)?
18 Operational Control
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18.1 Are all chilled products kept in the cold chain before and after preparation?
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18.2 Is there a calibrated working probe thermometer available?
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18.3 Are all products displayed correctly (food safe)?
19 Pest Management
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19.1 Are there any signs of pest activity that haven't been reported in MyRentokil?
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19.2 Are the EFK's clean & in a good state of repair?
20 Knowledge/Behaviour
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20.1 Can colleagues demonstrate how to use/clean equipment safely?
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20.2 Can colleagues describe how to safely empty the hot fat drawer or use of the fat transfer unit?
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20.3 Can colleagues demonstrate how to use the Ecolab chemicals safely?
21 Chemical Control/PPE
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21.1 Are only authorised cleaning chemicals used?
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21.2 Is the relevant PPE easily available and in good, clean working order?
22 Operational Control
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22.1 Is all dangerous equipment i.e. knives, slicers, mincers used/stored/cleaned safely?
23 Structure & Maintenance
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23.1 Are electrical light switches & sockets free from damage and in a good condition?
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23.2 Is all equipment in good, safe working order?
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23.3 Is dangerous equipment guarded/safety interlocked/emergency stop buttons working/not tampered with?
24 Slips, Trips & Falls
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24.1 Is the floor in the area free from slip and trip hazards?
25 Operational Control
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25.1 Are the correct allergen notices on display?
26 Waste Routines
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26.1 Is all waste food stored correctly in the designated waste area?
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26.2 Are products on display within their date code?
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26.3 Are products on display correctly rotated?
