Home Bakery Business Plan Template Page 22
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23PRODUCTION DAY CHECK LIST (BLANK FORM FOR COPYING)
Date:
Tick each box below if the check you have done is satisfactory (√)
If you cannot tick a box complete Corrective action section
Corrective Action
Personal Hygiene
Clean Apron/Clothes/Hats/ Head Covers
No Jewellery worn
Washing hands
Cuts covered
No Illness
No distractions i.e. children, pets
Pets and plants removed from food area
Wash Hand Basin
Hot Water
Soap
Clean Hand Towels
Cleaning
Disinfectant available
Clean/disposable cloths available
Cleaning chemical stored away from food
Kitchen and equipment cleaned before starting production
Use-By and Best Before dates
All food checked for use by
All food checked for best before
All out of date food put in bin
Sufficient shelf life on ingredients
Signs of Pest activity
Windows and doors closed
No evidence of pest activity in your house or in food
Temperature control
o
Fridge temperature (less than 8
C)
What did you make (include quantities, a description and who they are for)
End of production
Floor clean under equipment
Surfaces clean
Equipment clean
No food left out
Bin emptied
o
All high risk food in fridge at less than 8
C
Signature:
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Parent category: Business