team member daily checklist and score card for personal hygiene, sa and service in Bakery
Personal Hygiene
- Use soap and warm water.
- Scrub hands for at least 20 seconds.
- Pay attention to nails, between fingers, and wrists.
- Rinse thoroughly under running water.
- Dry hands with a clean towel or air dryer.
- Choose an alcohol-based sanitizer with at least 60% alcohol.
- Apply enough product to cover all surfaces of hands.
- Rub hands together until dry, about 20 seconds.
- Avoid wiping hands with a towel after using sanitizer.
- Ensure uniform is freshly laundered and free of stains.
- Check for any damage or wear, and replace if necessary.
- Fasten apron securely to cover clothing.
- Keep apron clean throughout the shift.
- Gather long hair into a ponytail or bun.
- Use a hairnet that covers all hair securely.
- Avoid loose strands that could fall into food.
- Check hairnet for holes or damage before wearing.
- Remove all rings, bracelets, and watches.
- Avoid dangling earrings or necklaces.
- Store personal items safely away from food areas.
- Inform supervisors if you have any exceptions.
- Select appropriate size gloves that fit snugly.
- Change gloves frequently, especially between tasks.
- Ensure hands are clean before putting on gloves.
- Discard gloves immediately if they become contaminated.
Safety
- Inspect fire extinguishers for pressure and accessibility.
- Verify first aid kits are fully stocked and within reach.
- Check expiration dates on items in the first aid kit.
- Report any missing or malfunctioning equipment to a supervisor.
- Conduct a visual inspection of the work area.
- Clean any spills immediately to prevent slips.
- Remove unnecessary items and clutter from surfaces.
- Ensure walkways are clear for safe movement.
- Notify a supervisor or manager about the issue.
- Document the broken equipment or condition details.
- Use the designated reporting system or form.
- Do not attempt to fix equipment unless trained.
- Stand close to the object with feet shoulder-width apart.
- Bend at the hips and knees, keeping the back straight.
- Grip the object firmly with both hands.
- Lift with your legs, not your back, and keep the load close.
- Use a calibrated thermometer to check temperatures.
- Log temperatures at specified intervals throughout the day.
- Compare recorded temperatures against safety standards.
- Report any deviations to a supervisor immediately.
- Ensure all chemical containers have clear, readable labels.
- Store chemicals in designated areas, away from food items.
- Use secondary containment for hazardous chemicals.
- Regularly check labels for updates or changes in safety data.
Service
- Make eye contact with each customer.
- Smile warmly as they approach.
- Use a friendly tone when greeting.
- Be attentive to their needs.
- Avoid distractions while greeting.
- Listen carefully to the customer's order.
- Confirm the details by repeating the order.
- Ask clarifying questions if needed.
- Ensure the customer feels heard.
- Take notes if necessary for complex orders.
- Regularly check displays for freshness.
- Arrange products neatly and attractively.
- Replace sold-out items promptly.
- Use signage to highlight promotions.
- Keep the area clean and organized.
- Count cash before processing transactions.
- Provide correct change promptly.
- Keep cash drawer organized and secure.
- Verify bills for authenticity.
- Maintain a calm demeanor during busy times.
- Observe customer behavior for cues.
- Ask open-ended questions about preferences.
- Share knowledge about popular items.
- Provide samples if applicable.
- Be patient and attentive in your responses.
- Express genuine gratitude with a smile.
- Use phrases like 'Thank you for visiting!'
- Encourage them to return with a friendly tone.
- Mention any upcoming promotions.
- Make the farewell personal when possible.
Use in Manifestly