Customer Safety at Retail Bakeries

An operator of a retail bakery should regularly inspect the store for hazardous conditions to ensure the reasonable safety for customers. Here we identify conditions that an operator should consider when making an inspection.

• Are curbs and wheel stops in parking lots clearly marked?
• Are sidewalks free of debris and other obstructions?
• Are outside areas well-lit?

• Are doors free of burrs, cracks, sharp edges or other safety hazards?
• Are thresholds and door saddles firmly fastened?
• Are full-width, walk-off mats provided at all entrances?
• Are exits unlocked and unobstructed when the store is occupied?
• Do exits open in the direction of travel?

• Are floors clean and dry?
• Are floors free of wear spots, raised nails, loose boards or other conditions that may pose fall hazards?
• Are aisles wide enough to accommodate expected crowds?
• Are aisles free from obstructions?
• Are product displays neat and orderly?
• Are store fixtures free of sharp surfaces, chipped glass or other safety hazards?
• Are display cases and shelving secured to prevent toppling?
• Are customers protected from steam pipes, cooking equipment or other hot surfaces?
• Are pots that are used at self-service beverage stations free of cracks, loose handles or other defects?
• Are coffee pots and dispensers located away from counter edges?
• Is furniture that is provided for customer use free of loose parts, splinters or other hazardous conditions?
• Are customer-accessible lavatories clean and sanitary?
• Are employee-only areas clearly marked?
• Do fire extinguishers have current inspection tags?
• Is emergency contact information posted by each telephone?
• Does the emergency lighting system work?

COPYRIGHT ©2002, ISO Services Properties, Inc.