Checklist template

In-store bakery operations for grocery stores

A ready-to-use checklist with 116 items in 6 sections, covering Production plan, Baking, Packaging and labels, Display, Dating, Sanitation. Use it as-is in Bindy, or adapt it to your own standards in minutes.

  • 6 Sections
  • 116 Items
  • 100 Yes / No checks
  • 6 Scored ratings
  • 130 Points

Use this template How audits work

1. Production plan 17 items

  1. Today's production plan is posted and shows the quantity to make for each item Yes / No 1 pt
  2. Plan quantities come from sales of the same weekday, adjusted for ad items and holidays Yes / No 1 pt
  3. Yesterday's plan shows the quantity actually made and the quantity left over for each item Yes / No 1 pt
  4. The first bread bake was on display by the time set by company standard Yes / No 1 pt
  5. A second bake of baguettes and rolls is scheduled for the late afternoon Yes / No 1 pt
  6. Thaw-and-sell cakes, pies and cookies were pulled from the freezer the day before, following the pull chart Yes / No 1 pt
  7. Frozen dough was moved to the retarder the day before in the planned quantities Yes / No 1 pt
  8. Each custom cake order in the order book shows the pickup date and time, inscription, customer phone number and any allergy note Yes / No 1 pt
  9. Custom cakes due today are decorated, boxed and tagged with the customer's name before the pickup time Yes / No 1 pt
  10. The decorated cake case holds the minimum number of cakes and cupcakes set by company standard Yes / No 1 pt
  11. No item on today's plan is short of an ingredient Yes / No 1 pt
  12. Donuts were fried and finished before the store opened Yes / No 1 pt
  13. The baker's and decorator's start times on the schedule match the production plan Yes / No 1 pt
  14. Every item on the current seasonal program sheet is on today's production plan or on display Yes / No 1 pt
  15. Number of items on today's plan not made or made late Number
  16. Units of bakery product discarded yesterday Number
  17. Use of the production plan Rating
    • Followed and adjusted from results 5 pts
    • Posted but loosely followed 3 pts
    • No plan in use 1 pt

2. Baking 19 items

  1. The proofer is set to the temperature and humidity on the product specification Yes / No 1 pt
  2. Proofer temperature (°F or °C) Number
  3. Dough on the racks is proofed to size, with no collapsed or over-proofed pieces Yes / No 1 pt
  4. The oven is set to the temperature on the bake chart for the product in it Yes / No 1 pt
  5. Bake charts or specification cards are posted at the oven Yes / No 1 pt
  6. An oven timer is set for every load Yes / No 1 pt
  7. Bread from today's bake has an even golden crust, with no pale or burnt loaves Yes / No 1 pt
  8. Quiche, custard pies and other items containing raw egg are baked to the internal temperature on the specification card Yes / No 1 pt
  9. Loaves are cooled on racks before bagging or slicing, with no condensation inside bags Yes / No 1 pt
  10. Sheet pans are lined with fresh parchment and are free of flaking carbon Yes / No 1 pt
  11. Donut fryer oil is at the temperature on the donut specification card Yes / No 1 pt
  12. Donut fryer oil temperature (°F or °C) Number
  13. The donut fryer oil log shows daily filtering and oil changes on the schedule Yes / No 1 pt
  14. Ingredients for scratch items are weighed on a scale using the recipe card at the bench Yes / No 1 pt
  15. The mixer bowl guard is in place and the mixer stops when the guard is lifted Yes / No 1 pt
  16. The guards and emergency stop on the dough sheeter or molder work Yes / No 1 pt
  17. Oven mitts cover the forearm and have no holes Yes / No 1 pt
  18. The bread slicer blade guard is in place and the slicer stops when the cover is opened Yes / No 1 pt
  19. Quality of today's baked product Rating
    • Meets specification 5 pts
    • Minor defects 3 pts
    • Poor bake or wrong size 1 pt

3. Packaging and labels 20 items

  1. Every store-packed bakery item carries a label with the product name, net weight or count, price, ingredients and date Yes / No 1 pt
  2. Allergens are declared on the label as required by local regulation Yes / No 1 pt
  3. For three items checked, the ingredient list on the label matches the current recipe or supplier specification Yes / No 1 pt
  4. The most recent label or recipe change notice from head office has been applied in the scale Yes / No 1 pt
  5. Precautionary allergen statements appear on labels where company policy calls for them Yes / No 1 pt
  6. Nutrition information appears on labels where required by local regulation Yes / No 1 pt
  7. A sign or binder at the self-serve case gives ingredients and allergens for unpackaged donuts, rolls and bagels Yes / No 1 pt
  8. Items containing nuts are packaged apart from other items Yes / No 1 pt
  9. Items containing nuts have their own tongs in self-serve cases Yes / No 1 pt
  10. Three packages weighed during the visit met or exceeded the declared net weight Yes / No 1 pt
  11. The scale tare is set for each type of container Yes / No 1 pt
  12. Bags are closed with a tie or clip and clamshells are fully snapped shut Yes / No 1 pt
  13. Crusty bread is in paper or perforated bags and soft bread is in poly bags Yes / No 1 pt
  14. Barcodes on three store labels scanned at the correct price Yes / No 1 pt
  15. Custom cake boxes carry the allergen label Yes / No 1 pt
  16. Boxes for cream-filled cakes are marked keep refrigerated Yes / No 1 pt
  17. Bags, clamshells, cake boards and boxes are stored covered, off the floor and away from flour dust Yes / No 1 pt
  18. Baked product is packed with gloves or bakery tissue Yes / No 1 pt
  19. No gluten-free or nut-free claim appears on an item made in the store bakery unless head office has approved it Yes / No 1 pt
  20. Label accuracy on the items checked Rating
    • All correct 5 pts
    • Minor errors 3 pts
    • Allergen or ingredient errors 1 pt

4. Display 19 items

  1. Bread racks and tables were full and faced at the time of the visit Yes / No 1 pt
  2. Bread baked today is featured on a table at the department entrance Yes / No 1 pt
  3. Every bakery item has a shelf tag or sign with its price Yes / No 1 pt
  4. Self-serve case doors close fully Yes / No 1 pt
  5. Tongs or tissue are available at each self-serve case Yes / No 1 pt
  6. Crumb trays in self-serve cases have been emptied today Yes / No 1 pt
  7. Cream cakes, cheesecakes and custard items are displayed at 41°F (5°C) or below Yes / No 1 pt
  8. Refrigerated cake case temperature (°F or °C) Number
  9. Cakes in the case match the current design guide, with no smudged icing or cracked borders Yes / No 1 pt
  10. The cake case glass is free of smears Yes / No 1 pt
  11. All the lights in the cake case work Yes / No 1 pt
  12. The cake catalog and order forms are at the counter Yes / No 1 pt
  13. Day-old and reduced items are on a designated rack and are not mixed with fresh product Yes / No 1 pt
  14. Bakery tie-in displays in other departments, such as shortcake cups in produce, are filled and in date Yes / No 1 pt
  15. Samples are under a dome with picks or tissue and an allergen sign Yes / No 1 pt
  16. Soft goods are stacked no higher than the display standard and are not crushed Yes / No 1 pt
  17. Fixtures for sold-out items have been filled with an alternative item Yes / No 1 pt
  18. Number of empty facings in the bakery at the time of the visit Number
  19. Appearance of the bakery displays Rating
    • Full and appealing 5 pts
    • Acceptable with gaps 3 pts
    • Sparse or untidy 1 pt

5. Dating 20 items

  1. Every packaged item carries a best-before or baked-on date as company policy requires Yes / No 1 pt
  2. The bakery shelf-life chart is posted at the scale Yes / No 1 pt
  3. Bread baked in the store is pulled or reduced after the number of days on the chart Yes / No 1 pt
  4. Unpackaged donuts, bagels and rolls in self-serve cases are all from today's bake Yes / No 1 pt
  5. Colored ties or clips identify the bake day Yes / No 1 pt
  6. The color chart for bake days is posted at the packaging station Yes / No 1 pt
  7. Cream and custard items in the refrigerated case are within the shelf life shown on the box Yes / No 1 pt
  8. Thawed cakes and pies show the date pulled from the freezer and a best-before date counted from it Yes / No 1 pt
  9. Cases in the bakery freezer are placed with the oldest date in front and the case date visible Yes / No 1 pt
  10. Retarder racks are tagged with the date the dough was pulled Yes / No 1 pt
  11. Opened icing, filling and glaze pails are labeled with the date opened Yes / No 1 pt
  12. Filled pastry bags of whipped topping or cream are dated Yes / No 1 pt
  13. Filled pastry bags of whipped topping or cream are kept refrigerated between uses Yes / No 1 pt
  14. Flour and sugar bins are labeled with contents and the date filled Yes / No 1 pt
  15. Ingredient bins are emptied and cleaned before refilling Yes / No 1 pt
  16. Eggs, liquid egg and dairy ingredients in the bakery cooler are within date Yes / No 1 pt
  17. Sprinkles, decorations and food colors are within their best-before dates Yes / No 1 pt
  18. Number of out-of-date or undated bakery items found Number
  19. Where the store has a food donation partner, the donation log shows day-old bread going to it Yes / No 1 pt
  20. Date control in the bakery Rating
    • No lapses found 5 pts
    • Isolated lapses 3 pts
    • Repeated lapses 1 pt

6. Sanitation 21 items

  1. Benches are scraped, washed and sanitized between products and at the end of the shift Yes / No 1 pt
  2. The mixer bowl, hook, paddle and the underside of the mixer head are free of dried dough Yes / No 1 pt
  3. The proofer interior and water pan are free of mold and scale Yes / No 1 pt
  4. The rack oven floor is swept and free of burnt debris Yes / No 1 pt
  5. Flour dust has not built up on ledges, pipes, light fixtures or equipment motors Yes / No 1 pt
  6. Ingredient bins have tight lids and a scoop stored outside the product Yes / No 1 pt
  7. Nuts, sesame and peanut butter are kept in sealed, labeled containers apart from other ingredients Yes / No 1 pt
  8. Products containing nuts or sesame are made last, or equipment is cleaned before the next product Yes / No 1 pt
  9. The donut glazing table and icing warmers are emptied and washed daily Yes / No 1 pt
  10. Reusable pastry bags and tips are washed, sanitized and stored dry Yes / No 1 pt
  11. The airbrush and cake turntables are cleaned after use Yes / No 1 pt
  12. Rack wheels and pan racks are free of dough build-up Yes / No 1 pt
  13. Sanitizer at the bakery sink is tested with strips and the reading is recorded Yes / No 1 pt
  14. Sanitizer concentration measured at the bakery sink (ppm) Number
  15. There are no flour beetles, moths or webbing in ingredient storage or under the benches Yes / No 1 pt
  16. The latest pest control report has no open recommendation for the bakery Yes / No 1 pt
  17. The bread slicer crumb tray is emptied daily Yes / No 1 pt
  18. Floors around flour storage are swept or vacuumed, not hosed Yes / No 1 pt
  19. Sanitation of the bakery Rating
    • Clean throughout 5 pts
    • Isolated areas need cleaning 3 pts
    • Widespread soil or build-up 1 pt
  20. Name of the bakery manager or person in charge Short text
  21. Corrective actions required Comments

About this template

This checklist is part of the Bindy template library. Yes / No checks score 1 point when met; ratings score the points shown for each option. The overall score is the percentage of points earned, with N/A answers excluded. In Bindy you can add photos, assign corrective actions, require sign-off and compare results across sites.

Categories

Related templates

← All templates

Brand standards

At every site, every time

Start Free Contact us