Bakery Compliance Checklist Form
Bakery Compliance Checklist Form
Please use this form to ensure your bakery is meeting health, safety, and sanitation standards for a compliant operation.
Date of Inspection
Inspector's Name
Health & Safety Compliance
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Are food items stored at the correct temperatures (e.g., refrigerated items at or below 40°F)?
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Are raw and ready-to-eat foods stored separately to avoid cross-contamination?
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Are expiration dates on ingredients and products regularly checked?
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Is food being properly labeled with production and expiration dates?
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Are employees following proper handwashing procedures (e.g., before food prep, after handling waste)?
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Are sanitizing solutions (e.g., bleach, disinfectants) properly labeled and used according to manufacturer instructions?
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Are first aid kits easily accessible and fully stocked?
Sanitation & Cleanliness
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Are surfaces and equipment cleaned and sanitized at regular intervals throughout the day?
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Are all food prep areas, including countertops and cutting boards, cleaned between uses?
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Are ovens, mixers, and other machinery cleaned regularly to prevent buildup?
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Are floors kept clean and dry to prevent slipping hazards?
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Is there a pest control program in place (e.g., traps, regular inspections)?
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Are garbage bins emptied frequently to prevent odors and contamination?
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Are the restroom facilities well-stocked and cleaned regularly?
Licensing & Permits
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Is the bakery's food handling license valid and posted in a visible location?
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Are business permits current and compliant with local zoning regulations?
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Is the health inspection certificate up to date and prominently displayed?
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Does the bakery hold a valid business liability insurance policy?
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Are all product labels compliant with local regulations (e.g., allergen declarations, ingredient lists)?
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Has the bakery passed all required fire safety inspections and is it equipped with fire extinguishers?
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Is the bakery’s delivery vehicle compliant with food transportation regulations?
Product Quality Control
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Are ingredients checked for quality before use in baking?
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Are recipes and product portions standardized for consistency?
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Is allergen information clearly visible for all products?
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Are bakery products stored and handled properly to avoid contamination (e.g., wrapped, covered, or stored in airtight containers)?
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Are temperature-sensitive products (e.g., pastries with cream) stored correctly?
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Are products cooled to room temperature before packaging?
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Are regular product quality checks performed to ensure freshness and taste?
Employee Training
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Do all employees have up-to-date food safety certifications (e.g., ServSafe)?
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Are employees trained in the proper use of kitchen equipment?
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Is there a training program for new employees to ensure they understand food safety protocols?
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Are employees instructed on the proper handling and disposal of waste materials?
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Is ongoing training provided for changes in health regulations or best practices?
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Are employees aware of the procedures for reporting foodborne illness symptoms or unsafe practices?
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Are staff trained to recognize and handle allergic reactions in customers?
Inspector's Notes
Next Inspection Date
Inspector
Name:
Date :
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