Food Safety at Retail Bakeries

• Are food supplies inspected when they are received?
• Are storage areas clean and well-lit?
• Are dry foods stored, off the floor, on racks or shelves?
• Are bulk materials (e.g., flour and sugar) stored in closed containers?
• Are perishable foods maintained at appropriate temperatures to prevent spoilage?
• Are refrigerator and freezer temperatures monitored regularly?
• Are bowls and containers of food covered when not in use?
• Are potentially hazardous frozen foods cooled and defrosted safely?
• Is food inspected, prior to use, for signs of spoilage or contamination?
• Are breadboards, countertops, mixing blades and other food contact surfaces on cooking equipment and utensils cleaned and sanitized after each use?
• Are equipment and utensils that have been cleaned stored to protect them from unintentional contamination?
• Are all nonfood contact surfaces (e.g., refrigerator tops or exhaust hoods) thoroughly cleaned on a regular basis?
• Do employees follow sanitary operating procedures?
• Are employees instructed in proper handwashing techniques?
• Are cleansers and hand-drying facilities (e.g., paper towels or hot air dryers) available at all handwashing sinks?
• Are sick workers excluded from food handling operations?
• Are cleaning products or toxic chemicals stored separately from food products?
• Is the store regularly inspected for signs of pest infestation?
• Are waste containers emptied daily?
• Are baked goods dated, or otherwise coded, to identify when they were produced?
• Are unwrapped goods protected from contamination by sneeze guards, display cases or other barriers?
• Are tongs, waxed paper, spatulas, disposable gloves or other equipment used to avoid contact with prepared foods?
• Are boxes and containers, used to package goods for customers, stored in clean and sanitary locations?
• Are unbaked products that are sold for home baking provided with safe handling instructions?

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