Personal Hygiene?Hairnets worn by all staff Yes No N/A ?Fingernails short and clean Yes No N/A Gloves worn by food handlers during the preparation of raw and cooked food Yes No N/A Open infection, cuts, or bandages on hands covered while handling food Yes No N/A ?Adequate handwashing and drying facilities available Yes No N/A ?Catering staff follow good hand hygiene practices Yes No N/A ?Adequate handwashing and drying facilities available Yes No N/A ?No smoking enforced in kitchen or canteen Yes No N/A Is Personal Hygiene training regularly available to new and existing staff Yes No N/A Utensils And EquipmentAll small equipment and utensils, including cutting boards completely and deep cleaned regularly Yes No N/A ?Is kitchenware sanitized where essential/mandatory Yes No N/A ?Are utensils clean and dry Yes No N/A ?Work surfaces clean and sanitized Yes No N/A ?Thermometers available and calibrated Yes No N/A ?Drawers and racks clean Yes No N/A ?Are utensils stored in a safe manner Yes No N/A Cleaning And SanitizingIs a periodic cleaning schedule in place for utensils, equipment and other areas Yes No N/A ?Is a deep cleaning schedule available Yes No N/A ?Are sanitation chemicals used correctly Yes No N/A If rags are used for floors and work surface cleaning & disinfecting, are they cleaned effectively or disposed appropriately after every use Yes No N/A ?Cleaning equipment stored appropriately Yes No N/A ?Is the dining area clean and sanitized Yes No N/A Garbage Disposal?Are garbage containers washed and sanitized Yes No N/A Is the garbage/waste storage area protected from insects, pests, roaches or rodent infestation Yes No N/A Are bins emptied/removed from the site at least twice per week Yes No N/A Pest ControlAre screens available on open windows and doors and are they in good repair Yes No N/A ?Is a pest control /fumigation program in place Yes No N/A Receiving?Are products supplied by approved suppliers Yes No N/A ? Are incoming food and non-food supplies inspected promptly upon receipt Yes No N/A Are all food items, material and supplies immediately moved to appropriate storage areas Yes No N/A Temperature of shipping chillers/freezers checked and recorded on arrival Yes No N/A Is the content of chillers/freezers checked for defrosting or spoiling/damage before unloading Yes No N/A ?Is all food labelled with name and delivery/expiry date Yes No N/A ?Is food protected from contamination Yes No N/A Storage?Are edible items stored away from chemicals Yes No N/A ?Is the storage air-conditioned Yes No N/A ?Is all food stored off the floor Yes No N/A ?Is the unit clean Yes No N/A Are foods arranged to allow cooling by the flow of air, if applicable Yes No N/A Cold Storage?Is all food appropriately wrapped, labelled and dated Yes No N/A ?Are clean thawing pans available Yes No N/A Is there a segregation of raw foods in the chiller and freezer (meat, fish, poultry, vegetables, cooked food stored separately) Yes No N/A Are temperatures maintained at 4C° or lower in refrigerators and -18C° or lower in freezers Yes No N/A Are temperatures checked and recorded during each shift Yes No N/A Hot/Cold Holding?Is the fridge clean Yes No N/A Are all food items heated to 75C° before shifting to hot holding Yes No N/A If the temperature of food items is being held at 63C° or above, is it documented Yes No N/A If the temperature of cold food items is being held at 4C° or below, is it documented Yes No N/A ?Is food protected from contamination Yes No N/A TransportAre transport containers and carts regularly cleaned and sanitized Yes No N/A Are proper temperatures maintained during transport (4C° or below for cold foods and above 63C° for hot foods) Yes No N/A ?Is the transport vehicle clean Yes No N/A Health & Safety?Food handlers' medical certificates up to date Yes No N/A ?Is food safety training regularly provided Yes No N/A ?Are records of food safety training available Yes No N/A
