Bakery Inspection Checklist (Daily) - Freshness, allergens

Ensure daily freshness & allergen safety in your bakery with our easy-to-use checklist! Perfect for retail bakeries, this daily inspection guide helps maintain quality, protect customers, and comply with food safety regulations. Download now!

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Incoming Goods - Delivery & Storage

1 of 7

Verification of delivery procedures, storage conditions, and proper rotation of ingredients.

Delivery Date

Delivery Time

Delivery Temperature (Ingredient Fridge)

Delivery Vehicle Condition (Cleanliness)

Packaging Integrity (Damaged?)

Ingredients Received (Confirm against order)

Notes on Delivery (e.g., temperature discrepancies, packaging issues)

Freshly Baked Goods - Visual & Temperature

2 of 7

Assessment of visual appeal, temperature compliance, and proper labeling of freshly baked items.

Temperature of Bread/Rolls (Internal)

Temperature of Cakes/Pastries (Internal)

Appearance - Bread/Rolls (Color, Rise)

Appearance - Cakes/Pastries (Color, Decoration)

Notes on Appearance/Texture of Freshly Baked Goods

Evidence of Proper Baking (Crust, Texture)

Time of Baking (First Batch)

Pre-Made/Display Items - Freshness & Quality

3 of 7

Examination of pre-made items and those on display for freshness, quality, and adherence to standards.

Temperature of Pastries (display case)

Visual Appearance of Cakes (mold, color, etc.)

Texture of Cookies (soft, crispy, chewy)

Date of Production/Display (for items exceeding 24hr display)

Notes on condition of display items (e.g., wilting, dryness, unusual appearance)

Evidence of Staling/Drying?

Quantity of items to be discarded (due to quality)

Allergen Control - Ingredient Verification

4 of 7

Review of ingredient labeling, storage, and handling to prevent allergen cross-contamination.

Date Codes Checked for Allergen Information?

Check Incoming Ingredient Labels for Allergen Declarations. Which allergens are explicitly declared on current ingredient labels?

If 'Other' selected above, specify the allergen(s) declared.

Are ingredient labels readily available for review?

Number of incoming ingredient deliveries checked today for allergen information.

Are ingredients segregated by allergen type?

Any notes/observations regarding allergen ingredient verification?

Allergen Control - Equipment & Surfaces

5 of 7

Assessment of equipment cleaning and surface sanitization to minimize allergen risks.

Were allergen cleaning logs reviewed and up-to-date?

Temperature of allergen-dedicated equipment (e.g., mixer, proofers) - Record Temperature (°C)

Dedicated color-coded utensils and equipment used for allergen-containing products?

Describe any visible residue or cross-contamination observed on equipment or surfaces. (Be specific - ingredient type)

Cleaning chemicals used - are allergen precautions followed?

Photos of clean equipment/surfaces (as needed for verification)

Labeling & Information - Accuracy & Clarity

6 of 7

Verification of accurate and complete labeling, including allergen declarations and ingredient lists.

Are allergen declarations present on all applicable products?

Are ingredient lists accurate and complete?

Is the 'Best Before' or 'Use By' date clearly visible and legible?

Note any discrepancies found in labeling (e.g., missing information, incorrect dates):

Are weight/volume markings present and accurate for pre-packaged goods?

Detail any corrective actions taken regarding labeling issues:

Are promotional labels (if any) compliant with regulations?

Waste Management - Allergen Segregation

7 of 7

Review of waste disposal procedures to prevent allergen contamination.

Are allergen-specific waste containers available?

Are waste containers clearly labeled for allergen types?

Describe any observed issues with allergen waste segregation.

Is staff trained on proper waste disposal procedures for allergens?

Number of allergen-specific waste containers present:

Note any corrective actions taken regarding waste segregation:

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