Australia Bakery Food Safety & Hygiene Checklist
This bakery food safety checklist ensures compliance with FSANZ Standards 3.2.2 and 3.2.3, state/territory Food Acts, and local council health requirements. Bakeries handling potentially hazardous foods including cream, custard, and meat fillings must maintain strict temperature control. Allergen management is critical for bakeries per FSANZ Standard 1.2.3. Complete daily before and during production.
- Industry: Food & Hospitality
- Frequency: Daily
- Estimated Time: 15-20 minutes
- Role: Head Baker / Food Safety Supervisor
- Total Items: 29
- Compliance: FSANZ Standard 3.2.2, FSANZ Standard 3.2.3, FSANZ Standard 1.2.3, State/Territory Food Acts, Food Safety Standards
Ingredient Storage & Management
Raw material storage and stock management.
- Dry storage area clean, dry, and pest-free?
- Flour and dry goods stored off floor in sealed containers?
- Chilled ingredients (dairy, eggs) stored at 5 degrees C or below?
- Stock rotation (FIFO) followed?
- Allergenic ingredients stored separately and labelled?
Production Area Hygiene
Bakery production area cleanliness.
- Work surfaces cleaned and sanitised before use?
- Mixing, sheeting, and baking equipment clean?
- Ovens clean and in good working order?
- Display cases clean and maintained?
- Floors clean and free of flour buildup?
Temperature Control
Temperature management for potentially hazardous bakery products.
- Cream/custard products stored at 5 degrees C or below?
- Chilled display cabinet at 5 degrees C or below?
- Display cabinet temperature
- Cooked products cooled per 2-stage cooling requirements?
- Freezer at -18 degrees C or below?
Allergen Management
Allergen controls per FSANZ Standard 1.2.3.
- Allergen matrix current for all products?
- Measures to prevent allergen cross-contact in place?
- Product labels accurately declare allergens?
- Staff trained in allergen management?
Personal Hygiene
Food handler hygiene requirements.
- Handwashing performed before handling food?
- Clean uniform/apron worn?
- Hair effectively covered?
- No jewellery except plain wedding band?
- Illness reporting procedures followed?
Premises & Pest Control
Bakery premises and pest management.
- Pest control program in place and monitored?
- No signs of pest activity?
- Waste removed regularly and bins clean?
- Ventilation adequate in production areas?
- Additional observations and actions required
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Why Use This Australia Bakery Food Safety & Hygiene Checklist?
This australia bakery food safety & hygiene checklist helps food & hospitality teams maintain compliance and operational excellence. Designed for head baker / food safety supervisor professionals, this checklist covers 29 critical inspection points across 6 sections. Recommended frequency: daily.
Ensures compliance with FSANZ Standard 3.2.2, FSANZ Standard 3.2.3, FSANZ Standard 1.2.3, State/Territory Food Acts, Food Safety Standards. Regulatory-aligned for audit readiness and inspection documentation.
Frequently Asked Questions
What does the Australia Bakery Food Safety & Hygiene Checklist cover?
This checklist covers 29 inspection items across 6 sections: Ingredient Storage & Management, Production Area Hygiene, Temperature Control, Allergen Management, Personal Hygiene, Premises & Pest Control. It is designed for food & hospitality operations and compliance.
How often should this checklist be completed?
This checklist should be completed daily. Each completion takes approximately 15-20 minutes.
Who should use this Australia Bakery Food Safety & Hygiene Checklist?
This checklist is designed for Head Baker / Food Safety Supervisor professionals in the food & hospitality industry. It can be used for self-assessments, team audits, and regulatory compliance documentation.
Can I download this checklist as a PDF?
Yes, this checklist is available as a free PDF download. You can also use it digitally in the POPProbe mobile app for real-time data capture, photo documentation, and automatic reporting.