Date: _________

Critical Control Point (CCP) Cooking

Potential hazards:
(P) Physical;
(C) Unwanted allergens
(C) Chemical;
(B) Biological
Critical limits No undeclared allergens in food
Check storage of food; allergens
must be separated daily;

Check labels of food deliveries

daily;

Check personnel hygiene daily;

MONITORING: What Check availability of separate

utensils and equipment for
allergen special orders daily;

Check product allergen

declarations;

Check implementation of allergen

controls daily
MONITORING: How Visual check
MONITORING: Frequency Daily
MONITORING: Who Manager
Recall food that is suspected to
have undeclared allergens;

Dispose of food that has been

exposed to cross-contact during
storage;
Corrective action
Re-train staff who are not
practicing good personal hygiene;

Dispose of food that is exposed

to an allergen during cooking
Chemical analysis of raw
materials and finished products
that do not contain the allergen;
Verification procedures
Conduct internal audits;

Records of third-party audits


Record-keeping procedures
Critical Control Point (CCP)
Potential hazards:
(P) Physical;
(C) Chemical;
(B) Biological
Critical limits
MONITORING: What
MONITORING: How
MONITORING: Frequency
MONITORING: Who
Corrective action
Verification procedures
Record-keeping procedures
Yearly audit;
Results of Laboratory analyses
Cooking
(B) Multiplication and survival
of spore-forming and toxin-
forming bacteria: Staphylococcus
aureus Clostridium perfringens
Clostridium botulinum Bacillus
cereus
Internal temperature 176˚F for 10
minutes is achieved
Check and record cooking
temperatures following the
required minimum temperatures
using a calibrated thermometer
(1) Check the internal
temperature of cooked food;
(2) Use food probe thermometers
that are properly calibrated
(1) Every batch;
(2) Weekly
(1) Staff;
(2) Manager
(1) Continue cooking until
required temperature of 176˚F for
10 minutes is achieved;
(2) Re-calibrate food probe
thermometers
Manager must maintain record of
cooking temperature and
calibration;
Manager confirms weekly that food
probes are used, properly
maintained, and calibrated
Cooking temperature log;
Calibration record
Page 1Health and Safety Checklist for Bakeries
Occupational Health Yes Further
action
required N/A
1 Are there procedures in place to limit exposure to hazardous
substances (e.g. flour dust)?
2 Are there procedures in place to limit exposure to dangerous
levels of noise?
3
Do staff have access to personal protective equipment (PPE)
to limit or prevent noise induced hearing loss from noisy
areas?
4 Do staff have access to PPE to prevent occupational
dermatitis?
5 Is all PPE in good condition and fit for purpose?
6 Is all respiratory protective equipment (RPE) in good condition
and fit for purpose?
7 Is hypoallergenic soup provided to workers?
8 Do all workers have an up to date Health Surveillance Form
complete and on record?
Slips, trips and falls Yes Further
action
required N/A
9 Is the flooring in the bakery in good condition?
10 Are there any changes in the flooring level or type of flooring
that need to be highlighted? (e.g. steps, ramps, uneven floor)
11 Are the aisles or walkways kept clear?
12 Are there minimal trailing electrical leads and cables?
13 Are wires out of reach and as hidden as possible?
14 Is the lighting bright enough to allow safe access and exit?
15 Are there procedures in place to deal with spillages (e.g. water,
flour)?

Page 2Health and Safety Checklist for Bakeries

16 Is there an ‘elephant-foot’ stool or stepladder available for use
when necessary? Is this in good condition?
17 Are the bakery’s entries and exits kept clear?
18 Is the storage area clear of any slip and trip hazards?
Manual handling Further
action
required N/A
19 Can storage areas be reached easily?
20 Are there trolleys available to avoid carrying heavy and
awkward loads?
21 Are the wheeled racks easy to use and move without causing
injury?
22 Do staff have a good grasp of safe manual handling
techniques?
23 Have staff received adequate onboarding and refresher
training in regards to manual handling?
24 Are there procedures in place to minimise the manual handling
on site? (e.g. delivery of goods near to storage areas.)
Appliances and machinery Yes Further
action
required N/A
25 Are all ovens in good working order?
26 Are all chillers in good working order?
27 Are there procedures in place to safely use machinery (e.g.
conveyors, wrapping machines, dough brakes)?
28 Are staff able to safely and properly clean machinery (e.g.
mixers, pinning rolls/belts)?
29 Have any damaged or broken appliances been removed and/or
replaced?
30 Are there safety procedures in place regarding vehicles and
fork lift trucks in loading bays?

Page 3Health and Safety Checklist for Bakeries

Ventilation and heating Yes Further
action
required N/A
31 Does the bakery have natural ventilation?
32 Does any mechanical ventilation system work effectively?
33 Can a reasonable room temperature be maintained in the
bakery?
Fixtures and fittings Yes Further
action
required N/A
34
Are permanent fixtures in good condition, securely fastened,
and not overloaded? (e.g. cupboards, display board and
shelving units)
35 Is portable equipment stable (e.g. trolleys)?
36 Is there adequate storage for ingredients and dry stock items
in the bakery?
37 Are the windows in proper working order, with the glass free of
cracks?
38
Are all food contact surfaces (e.g. preparation surfaces, work
benches and chopping boards) in good condition? Are they
able to be properly cleaned and disinfected?
Cleaning and chemicals Yes Further
action
required N/A
39 Are all sinks in good working order?
40 Are chemicals stored separately from all food products and
ingredients?
41 Are there measures in place to avoid chemical spillages and
exposure to harmful substances?
42 Are all staff trained in COSHH?

Page 4Health and Safety Checklist for Bakeries

Electrical equipment and services Yes Further
action
required N/A
43 Are fixed electrical switches and plugs in good condition?
44 Are all plugs and cables in good condition?
45
Has portable electrical equipment been visually checked
and, where necessary, tested at suitable intervals to ensure
that it’s safe to use? (There may be a sticker displaying this
information.)
46 Are wires in good condition?
47 Has any damaged electrical equipment been removed or
replaced?
48 Are electrical cables routed to prevent tripping the circuits?
Fire Yes Further
action
required N/A
49
Are fire exits in the bakery:
• Unobstructed;
• Kept unlocked; and
• Easy to open from the inside?
50 Is fire-fighting equipment available and easy to access in the
bakery?
51 Are fire evacuation procedures clearly displayed?
52 Are staff aware of the evacuation procedures, including
arrangements for any vulnerable adults or children?
53 Have staff received adequate onboarding and refresher
training in regards to fire safety?
54 Are any explosion vents in good working order?

Page 5Health and Safety Checklist for Bakeries

First aid Yes Further
action
required N/A
55 Is there a fully-stocked first aid kit available to staff in all
locations in the bakery?
56 Are there safety procedures in place to limit injury from sharp
objects (e.g. knives and scissors)?
57 Is there equipment (e.g. oven gloves and trays) to avoid
burning injuries occurring?
58 Is information on the appointed first aider(s) on site available
and understood by all?
Comments on items needing further action
Question
number Action to be taken When
Note: This list is not exhaustive. Any other hazards that you may encounter
during daily use of the
bakery should be written in the next section (additional risks). You may wish
to discuss this with your
employer.
Page 6Health and Safety Checklist for Bakeries
Additional risks
Name of Staff Member
Position
Name of Bakery
Signature Date
Page 1Health and Safety Checklist for Bakeries
Occupational Health Yes Further
action
required N/A
1 Are there procedures in place to limit exposure to hazardous
substances (e.g. flour dust)?
2 Are there procedures in place to limit exposure to dangerous
levels of noise?
3
Do staff have access to personal protective equipment (PPE)
to limit or prevent noise induced hearing loss from noisy
areas?
4 Do staff have access to PPE to prevent occupational
dermatitis?
5 Is all PPE in good condition and fit for purpose?
6 Is all respiratory protective equipment (RPE) in good condition
and fit for purpose?
7 Is hypoallergenic soup provided to workers?
8 Do all workers have an up to date Health Surveillance Form
complete and on record?
Slips, trips and falls Yes Further
action
required N/A
9 Is the flooring in the bakery in good condition?
10 Are there any changes in the flooring level or type of flooring
that need to be highlighted? (e.g. steps, ramps, uneven floor)
11 Are the aisles or walkways kept clear?
12 Are there minimal trailing electrical leads and cables?
13 Are wires out of reach and as hidden as possible?
14 Is the lighting bright enough to allow safe access and exit?
15 Are there procedures in place to deal with spillages (e.g. water,
flour)?

Page 2Health and Safety Checklist for Bakeries

16 Is there an ‘elephant-foot’ stool or stepladder available for use
when necessary? Is this in good condition?
17 Are the bakery’s entries and exits kept clear?
18 Is the storage area clear of any slip and trip hazards?
Manual handling Further
action
required N/A
19 Can storage areas be reached easily?
20 Are there trolleys available to avoid carrying heavy and
awkward loads?
21 Are the wheeled racks easy to use and move without causing
injury?
22 Do staff have a good grasp of safe manual handling
techniques?
23 Have staff received adequate onboarding and refresher
training in regards to manual handling?
24 Are there procedures in place to minimise the manual handling
on site? (e.g. delivery of goods near to storage areas.)
Appliances and machinery Yes Further
action
required N/A
25 Are all ovens in good working order?
26 Are all chillers in good working order?
27 Are there procedures in place to safely use machinery (e.g.
conveyors, wrapping machines, dough brakes)?
28 Are staff able to safely and properly clean machinery (e.g.
mixers, pinning rolls/belts)?
29 Have any damaged or broken appliances been removed and/or
replaced?
30 Are there safety procedures in place regarding vehicles and
fork lift trucks in loading bays?

Page 3Health and Safety Checklist for Bakeries

Ventilation and heating Yes Further
action
required N/A
31 Does the bakery have natural ventilation?
32 Does any mechanical ventilation system work effectively?
33 Can a reasonable room temperature be maintained in the
bakery?
Fixtures and fittings Yes Further
action
required N/A
34
Are permanent fixtures in good condition, securely fastened,
and not overloaded? (e.g. cupboards, display board and
shelving units)
35 Is portable equipment stable (e.g. trolleys)?
36 Is there adequate storage for ingredients and dry stock items
in the bakery?
37 Are the windows in proper working order, with the glass free of
cracks?
38
Are all food contact surfaces (e.g. preparation surfaces, work
benches and chopping boards) in good condition? Are they
able to be properly cleaned and disinfected?
Cleaning and chemicals Yes Further
action
required N/A
39 Are all sinks in good working order?
40 Are chemicals stored separately from all food products and
ingredients?
41 Are there measures in place to avoid chemical spillages and
exposure to harmful substances?
42 Are all staff trained in COSHH?

Page 4Health and Safety Checklist for Bakeries

Electrical equipment and services Yes Further
action
required N/A
43 Are fixed electrical switches and plugs in good condition?
44 Are all plugs and cables in good condition?
45
Has portable electrical equipment been visually checked
and, where necessary, tested at suitable intervals to ensure
that it’s safe to use? (There may be a sticker displaying this
information.)
46 Are wires in good condition?
47 Has any damaged electrical equipment been removed or
replaced?
48 Are electrical cables routed to prevent tripping the circuits?
Fire Yes Further
action
required N/A
49
Are fire exits in the bakery:
• Unobstructed;
• Kept unlocked; and
• Easy to open from the inside?
50 Is fire-fighting equipment available and easy to access in the
bakery?
51 Are fire evacuation procedures clearly displayed?
52 Are staff aware of the evacuation procedures, including
arrangements for any vulnerable adults or children?
53 Have staff received adequate onboarding and refresher
training in regards to fire safety?
54 Are any explosion vents in good working order?

Page 5Health and Safety Checklist for Bakeries

First aid Yes Further
action
required N/A
55 Is there a fully-stocked first aid kit available to staff in all
locations in the bakery?
56 Are there safety procedures in place to limit injury from sharp
objects (e.g. knives and scissors)?
57 Is there equipment (e.g. oven gloves and trays) to avoid
burning injuries occurring?
58 Is information on the appointed first aider(s) on site available
and understood by all?
Comments on items needing further action
Question
number Action to be taken When
Note: This list is not exhaustive. Any other hazards that you may encounter
during daily use of the
bakery should be written in the next section (additional risks). You may wish
to discuss this with your
employer.
Page 6Health and Safety Checklist for Bakeries
Additional risks
Name of Staff Member
Position
Name of Bakery
Signature Date
Page 1Health and Safety Checklist for Bakeries
Occupational Health Yes Further
action
required N/A
1 Are there procedures in place to limit exposure to hazardous
substances (e.g. flour dust)?
2 Are there procedures in place to limit exposure to dangerous
levels of noise?
3
Do staff have access to personal protective equipment (PPE)
to limit or prevent noise induced hearing loss from noisy
areas?
4 Do staff have access to PPE to prevent occupational
dermatitis?
5 Is all PPE in good condition and fit for purpose?
6 Is all respiratory protective equipment (RPE) in good condition
and fit for purpose?
7 Is hypoallergenic soup provided to workers?
8 Do all workers have an up to date Health Surveillance Form
complete and on record?
Slips, trips and falls Yes Further
action
required N/A
9 Is the flooring in the bakery in good condition?
10 Are there any changes in the flooring level or type of flooring
that need to be highlighted? (e.g. steps, ramps, uneven floor)
11 Are the aisles or walkways kept clear?
12 Are there minimal trailing electrical leads and cables?
13 Are wires out of reach and as hidden as possible?
14 Is the lighting bright enough to allow safe access and exit?
15 Are there procedures in place to deal with spillages (e.g. water,
flour)?

Page 2Health and Safety Checklist for Bakeries

16 Is there an ‘elephant-foot’ stool or stepladder available for use
when necessary? Is this in good condition?
17 Are the bakery’s entries and exits kept clear?
18 Is the storage area clear of any slip and trip hazards?
Manual handling Further
action
required N/A
19 Can storage areas be reached easily?
20 Are there trolleys available to avoid carrying heavy and
awkward loads?
21 Are the wheeled racks easy to use and move without causing
injury?
22 Do staff have a good grasp of safe manual handling
techniques?
23 Have staff received adequate onboarding and refresher
training in regards to manual handling?
24 Are there procedures in place to minimise the manual handling
on site? (e.g. delivery of goods near to storage areas.)
Appliances and machinery Yes Further
action
required N/A
25 Are all ovens in good working order?
26 Are all chillers in good working order?
27 Are there procedures in place to safely use machinery (e.g.
conveyors, wrapping machines, dough brakes)?
28 Are staff able to safely and properly clean machinery (e.g.
mixers, pinning rolls/belts)?
29 Have any damaged or broken appliances been removed and/or
replaced?
30 Are there safety procedures in place regarding vehicles and
fork lift trucks in loading bays?

Page 3Health and Safety Checklist for Bakeries

Ventilation and heating Yes Further
action
required N/A
31 Does the bakery have natural ventilation?
32 Does any mechanical ventilation system work effectively?
33 Can a reasonable room temperature be maintained in the
bakery?
Fixtures and fittings Yes Further
action
required N/A
34
Are permanent fixtures in good condition, securely fastened,
and not overloaded? (e.g. cupboards, display board and
shelving units)
35 Is portable equipment stable (e.g. trolleys)?
36 Is there adequate storage for ingredients and dry stock items
in the bakery?
37 Are the windows in proper working order, with the glass free of
cracks?
38
Are all food contact surfaces (e.g. preparation surfaces, work
benches and chopping boards) in good condition? Are they
able to be properly cleaned and disinfected?
Cleaning and chemicals Yes Further
action
required N/A
39 Are all sinks in good working order?
40 Are chemicals stored separately from all food products and
ingredients?
41 Are there measures in place to avoid chemical spillages and
exposure to harmful substances?
42 Are all staff trained in COSHH?
Page 4Health and Safety Checklist for Bakeries
Electrical equipment and services Yes Further
action
required N/A
43 Are fixed electrical switches and plugs in good condition?
44 Are all plugs and cables in good condition?
45
Has portable electrical equipment been visually checked
and, where necessary, tested at suitable intervals to ensure
that it’s safe to use? (There may be a sticker displaying this
information.)
46 Are wires in good condition?
47 Has any damaged electrical equipment been removed or
replaced?
48 Are electrical cables routed to prevent tripping the circuits?
Fire Yes Further
action
required N/A
49
Are fire exits in the bakery:
• Unobstructed;
• Kept unlocked; and
• Easy to open from the inside?
50 Is fire-fighting equipment available and easy to access in the
bakery?
51 Are fire evacuation procedures clearly displayed?
52 Are staff aware of the evacuation procedures, including
arrangements for any vulnerable adults or children?
53 Have staff received adequate onboarding and refresher
training in regards to fire safety?
54 Are any explosion vents in good working order?

Page 5Health and Safety Checklist for Bakeries

First aid Yes Further
action
required N/A
55 Is there a fully-stocked first aid kit available to staff in all
locations in the bakery?
56 Are there safety procedures in place to limit injury from sharp
objects (e.g. knives and scissors)?
57 Is there equipment (e.g. oven gloves and trays) to avoid
burning injuries occurring?
58 Is information on the appointed first aider(s) on site available
and understood by all?
Comments on items needing further action
Question
number Action to be taken When
Note: This list is not exhaustive. Any other hazards that you may encounter
during daily use of the
bakery should be written in the next section (additional risks). You may wish
to discuss this with your
employer.
Page 6Health and Safety Checklist for Bakeries
Additional risks
Name of Staff Member
Position
Name of Bakery
Signature Date