team member checklist with score card to be followed everyday in Bakery personal hygiene and service
Personal Hygiene Checklist
- Wet hands with clean, running water.
- Apply enough soap to cover all hand surfaces.
- Rub hands together for at least 20 seconds.
- Rinse hands thoroughly under clean water.
- Dry hands using a clean towel or air dry.
- Apply a dime-sized amount of hand sanitizer to one palm.
- Rub hands together, covering all surfaces.
- Continue rubbing until hands are dry.
- Ensure sanitizer contains at least 60% alcohol.
- Only use when soap and water are unavailable.
- Trim nails to a short length.
- Clean under nails with a nail brush.
- Avoid nail polish and artificial nails.
- Inspect nails regularly for cleanliness.
- Encourage team to maintain neat nail hygiene.
- Ensure uniform is freshly laundered.
- Check for any stains or damages before wearing.
- Change into a clean apron before starting.
- Avoid wearing the uniform outside of work.
- Maintain uniform cleanliness throughout the shift.
- Select a hairnet or cap that fits securely.
- Cover all hair, including loose strands.
- Ensure no hair is exposed during work.
- Replace hairnets or caps if they become soiled.
- Encourage others to follow the same practice.
- Remove all rings, bracelets, and watches.
- Store jewelry in a designated area away from food.
- Encourage team members to follow this guideline.
- Educate about the risks of wearing jewelry.
- Conduct regular checks to ensure compliance.
- Clean the wound with antiseptic before bandaging.
- Use a waterproof bandage to cover the area.
- Wear a glove over the bandage if handling food.
- Inform a supervisor about any significant injuries.
- Regularly check and change bandages as needed.
- Choose subtle scents or unscented products.
- Limit use of personal care items that have strong odors.
- Inform team members if fragrances are affecting food products.
- Regularly check for compliance among team members.
- Wear clean uniforms daily before starting the shift.
- Inspect clothing for stains before beginning work.
- Change immediately if any spills occur during the shift.
- Keep a spare uniform available for emergencies.
- Select the appropriate glove size for comfort.
- Ensure gloves are free of tears or holes before use.
- Use gloves only for ready-to-eat items.
- Dispose of gloves in designated waste containers after use.
- Change gloves between handling different food types.
- Remove gloves if they become contaminated or damaged.
- Wash hands thoroughly before putting on new gloves.
- Set reminders to change gloves regularly during busy periods.
- Keep tissues readily available at all workstations.
- Demonstrate proper sneezing and coughing etiquette to team.
- Encourage immediate handwashing after sneezing or coughing.
- Ensure hand sanitizers are accessible in the bakery.
- Designate a specific area for personal belongings.
- Communicate the importance of hygiene to all staff.
- Provide secure storage options for personal items.
- Regularly remind team to avoid bringing items to prep areas.
- Use approved sanitizing solutions for cleaning.
- Establish a cleaning schedule for all team members.
- Encourage cleaning after every use of surfaces.
- Perform a thorough cleaning at the end of each shift.
- Designate break areas for eating and drinking.
- Communicate the importance of this practice to staff.
- Remind team members to clean up after consuming food.
- Monitor compliance during shifts to ensure cleanliness.
- Post signs to remind team members of this policy.
- Provide designated breaks for eating and chewing gum.
- Encourage team discussions about the importance of this rule.
- Enforce the policy consistently among all staff.
- Educate team on symptoms that require reporting.
- Encourage a culture of transparency regarding health.
- Provide a clear process for reporting illness.
- Ensure staff know they can report without fear of repercussions.
Food Safety Protocols
- Verify refrigerator temperature is at or below 40°F (4°C).
- Ensure freezer temperature is at or below 0°F (-18°C).
- Use a food thermometer to check internal temperatures.
- Label foods with storage dates to monitor freshness.
- Regularly check and log temperatures.
- Clean surfaces with soap and water prior to sanitizing.
- Use an appropriate food-safe sanitizer solution.
- Allow surfaces to air dry after sanitizing.
- Sanitize utensils and equipment after each use.
- Check expiration dates on sanitizing solutions.
- Keep utensils in designated clean storage areas.
- Wash hands before handling utensils.
- Inspect utensils for cleanliness before use.
- Replace any damaged or worn utensils.
- Regularly wash and sanitize all utensils.
- Designate color-coded cutting boards for specific food types.
- Label boards clearly to avoid mix-ups.
- Store cutting boards separately in a clean area.
- Clean and sanitize boards between uses.
- Train staff on cross-contamination prevention.
- Place raw foods on bottom shelves to prevent drips.
- Use airtight containers for cooked foods.
- Label and date all food items in storage.
- Ensure raw meats are stored away from ready-to-eat foods.
- Regularly check for expired or spoiled items.
Customer Service Standards
- Stand at the entrance during peak hours.
- Make eye contact as customers approach.
- Smile genuinely and use a friendly tone.
- Use welcoming phrases like 'Welcome!' or 'Hello!'
- Be mindful of non-verbal communication.
- Focus fully on the customer when they speak.
- Avoid distractions such as phones or other conversations.
- Nod occasionally to show understanding.
- Be aware of non-verbal cues indicating needs.
- Adjust your position to be more accessible.
- Know product details, ingredients, and pricing.
- Speak clearly and avoid jargon.
- Encourage questions and provide concise answers.
- Use visual aids if necessary.
- Be honest about product availability.
- Listen actively without interrupting.
- Acknowledge the issue and apologize sincerely.
- Offer possible solutions or alternatives.
- Follow up to ensure the resolution was satisfactory.
- Remain calm and composed throughout the interaction.
- Perform regular checks of the service area.
- Clear away clutter and dispose of waste promptly.
- Keep surfaces wiped down and sanitized.
- Organize products for easy access.
- Report any maintenance issues immediately.
- Share personal favorites and experiences with products.
- Use an upbeat tone when discussing offerings.
- Engage customers with stories about the bakery.
- Show excitement when introducing new items.
- Encourage customers to try products with enthusiasm.
- Prepare sample portions in advance.
- Ask customers if they would like to try.
- Explain the unique aspects of the item.
- Ensure samples are hygienically presented.
- Follow up with customers to get their feedback.
- Ask for the customer’s name if appropriate.
- Use their name during the conversation.
- Address repeat customers by name.
- Be genuine to foster a welcoming atmosphere.
- Ensure correct pronunciation of names.
- Ask open-ended questions to prompt feedback.
- Provide a comment card or digital option.
- Listen attentively to their suggestions.
- Thank them for their input and assure follow-up.
- Use feedback to improve service and offerings.
- Use phrases like 'Thank you for visiting!'
- Make eye contact and smile while thanking.
- Express appreciation for their choice to shop.
- Invite them to return or visit again soon.
- Keep the tone warm and genuine.
- Ask if assistance is required when items are large.
- Be proactive in offering help without being intrusive.
- Ensure safety while carrying items.
- Maintain a friendly demeanor during the process.
- Thank them again upon completion.
- Regularly check for outdated items or pricing.
- Ensure displays are neat and well-organized.
- Highlight special items or promotions clearly.
- Use clear signage for easy navigation.
- Replenish stock as needed to avoid empty spaces.
- Stay informed about all ingredients used.
- Be prepared to answer questions about allergens.
- Provide alternatives for dietary restrictions.
- Communicate clearly about cross-contamination risks.
- Encourage customers to ask questions.
- Take deep breaths to manage stress.
- Keep a smile and cheerful tone.
- Support team members and foster teamwork.
- Practice patience and empathy with customers.
- Focus on solutions rather than problems.
- Send a thank-you email or message.
- Ask about their experience with the products.
- Offer a discount or incentive for future visits.
- Invite them to share feedback on social media.
- Keep the communication positive and friendly.
Daily Scorecard Evaluation
- Evaluate cleanliness of hands, nails, and uniform.
- Check for appropriate use of gloves and hairnets.
- Ensure no personal items are present in food areas.
- Assess overall appearance and adherence to hygiene standards.
- Verify proper food storage temperatures and practices.
- Check sanitization of surfaces and equipment.
- Ensure safe food handling procedures are followed.
- Monitor expiration dates and food labeling accuracy.
- Observe staff friendliness and approachability.
- Evaluate responsiveness to customer inquiries.
- Assess problem-solving skills during customer interactions.
- Check for positive body language and communication.
- Sum individual scores from each evaluation category.
- Record the total score in the designated area.
- Use the score for performance tracking over time.
- Discuss total score with team for transparency.
- Provide specific feedback on strengths and weaknesses.
- Identify recurring issues needing attention.
- Suggest actionable steps for improvement.
- Encourage open dialogue for team suggestions.
- Observe interactions and collaboration among staff.
- Evaluate clarity of communication during shifts.
- Check for effective conflict resolution among team.
- Assess willingness to assist each other.
- Inspect work surfaces for cleanliness and order.
- Check storage solutions and access to tools.
- Evaluate waste management and disposal practices.
- Assess overall tidiness of the bakery environment.
- Monitor wait times for customer service.
- Evaluate speed of food preparation and delivery.
- Check for effective use of staff during rush.
- Assess ability to manage high volume effectively.
- Inspect visual appeal of baked items.
- Evaluate freshness and taste of products.
- Check consistency in presentation and quality.
- Gather customer feedback on bakery items.
- Inspect staff uniforms for cleanliness and fit.
- Ensure proper attire is worn by all employees.
- Check for adherence to overall dress code.
- Evaluate grooming standards of team members.
- Observe staff interactions with customers.
- Evaluate how well staff initiates conversations.
- Check for active listening and response to needs.
- Assess overall customer engagement strategies.
- Conduct a walk-through of the bakery.
- Document any potential hazards found.
- Encourage staff to report safety concerns.
- Review and address hazards in team meetings.
- Document specific complaints from customers.
- Record actions taken to resolve issues.
- Evaluate effectiveness of responses.
- Discuss trends in complaints with the team.
- Assess cleanliness and comfort of the space.
- Evaluate noise levels and music choice.
- Check for inviting decor and ambiance.
- Gather customer feedback on overall experience.
- Encourage brainstorming sessions with staff.
- Document ideas for process improvements.
- Assess feasibility of suggested changes.
- Implement feasible suggestions in upcoming shifts.
- Identify areas needing focus from evaluations.
- Set measurable goals for the team.
- Discuss goals openly with all staff.
- Review progress towards goals in future evaluations.
- Evaluate the implementation of past feedback.
- Check for changes made in response to evaluations.
- Assess staff willingness to adapt based on feedback.
- Document follow-up actions taken.
- Identify skill gaps based on evaluations.
- Discuss training opportunities with the team.
- Document specific training needs for each staff member.
- Plan for ongoing development and support.
Use in Manifestly