Canteen Hygiene Inspection

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 Equipment

All 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 Sanitizing

Is 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 Control

Are 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

Transport

Are 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