Free Bakery Compliance Checklist Form

Please use this form to ensure your bakery is meeting health, safety, and sanitation standards for a compliant operation.

Health & Safety Compliance

• Are food items stored at the correct temperatures (e.g., refrigerated items at or below 40°F)?

• Are raw and ready-to-eat foods stored separately to avoid cross-contamination?

• Are expiration dates on ingredients and products regularly checked?

• Is food being properly labeled with production and expiration dates?

• Are employees following proper handwashing procedures (e.g., before food prep, after handling waste)?

• Are sanitizing solutions (e.g., bleach, disinfectants) properly labeled and used according to manufacturer instructions?

• Are first aid kits easily accessible and fully stocked?

Sanitation & Cleanliness

• Are surfaces and equipment cleaned and sanitized at regular intervals throughout the day?

• Are all food prep areas, including countertops and cutting boards, cleaned between uses?

• Are ovens, mixers, and other machinery cleaned regularly to prevent buildup?

• Are floors kept clean and dry to prevent slipping hazards?

• Is there a pest control program in place (e.g., traps, regular inspections)?

• Are garbage bins emptied frequently to prevent odors and contamination?

• Are the restroom facilities well-stocked and cleaned regularly?

Licensing & Permits

• Is the bakery's food handling license valid and posted in a visible location?

• Are business permits current and compliant with local zoning regulations?

• Is the health inspection certificate up to date and prominently displayed?

• Does the bakery hold a valid business liability insurance policy?

• Are all product labels compliant with local regulations (e.g., allergen declarations, ingredient lists)?

• Has the bakery passed all required fire safety inspections and is it equipped with fire extinguishers?

• Is the bakery’s delivery vehicle compliant with food transportation regulations?

Product Quality Control

• Are ingredients checked for quality before use in baking?

• Are recipes and product portions standardized for consistency?

• Is allergen information clearly visible for all products?

• Are bakery products stored and handled properly to avoid contamination (e.g., wrapped, covered, or stored in airtight containers)?

• Are temperature-sensitive products (e.g., pastries with cream) stored correctly?

• Are products cooled to room temperature before packaging?

• Are regular product quality checks performed to ensure freshness and taste?

Employee Training

• Do all employees have up-to-date food safety certifications (e.g., ServSafe)?

• Are employees trained in the proper use of kitchen equipment?

• Is there a training program for new employees to ensure they understand food safety protocols?

• Are employees instructed on the proper handling and disposal of waste materials?

• Is ongoing training provided for changes in health regulations or best practices?

• Are employees aware of the procedures for reporting foodborne illness symptoms or unsafe practices?

• Are staff trained to recognize and handle allergic reactions in customers?

Inspector

Name:

Date :

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