Title Page

  • Location
  • Conducted on

  • Personnel

Personal hygiene

  • Is the hair trimmed short or long hair neatly tied back and covered with a head gear?

  • Are the employees using gloves when to prepare food?

  • Does the employees wash hands throughly?

  • Are there no personal belongings stored in preparation area?

  • Is there no any food handler showing any bad habits like sneezing or coughing in food, eating, spitting, chewing in preparation area, wrong tasting habits…?

  • Are the nails trimmed short, clean and nail varnish not used?

  • Are the employees to have clean clothing?

  • Are food contact surfaces sanitized prior to use and in between tasks?

  • Are there no staff wearing jewellery or watch in food preparation area?

  • Is any food contact surface pitted, chipped or rusty?

  • Is the final rinse temperature of dish/pot wash machine above 80oC?Is the wash temperature above 65oC?

  • Are the all control records about grooming up to date?

  • Is the probe thermometer available, in good order?

  • Doors entering food preparation areas have kick plates installs

Food storage

  • Are the shelvings clean, free of mould & rust and in good order?

  • All food is stored in such a way that it is protected from the risk of contamination

  • All food appropriately covered

  • All foods labeled correctly

  • Are all food clearly dated and consistent with the product with expired date, manufacturing or receiving date?

  • All cold stored at 5oC or below and evidenced by supporting records

  • All freezers at -18oC or below (hard &a solid) and evidenced by supporting records

  • Raw/cooked foods and RTE food are adequately separated

  • Stock rotation of food in place

  • Refrigerated food has not exceeded its "SECONDARY SHELF LIFE"

  • Food storage temperature are recorded twice daily

  • All food storage containers in good condition and of food grade

  • Chemical storage is separated from food storage

  • Food is stored >15 cm from the floor in appropriate shelving

  • Lighting is adequately protected

  • Expired foods are discarded

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.