Is the probe thermometer available, in good order?
Are the all control records about grooming up to date?
Is any food contact surface pitted, chipped or rusty?
Are there no staff wearing jewellery or watch in food preparation area?
Are food contact surfaces sanitized prior to use and in between tasks?
Are the employees to have clean clothing?
Are the nails trimmed short, clean and nail varnish not used?
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 there no personal belongings stored in preparation area?
Does the employees wash hands throughly?
Are the employees using gloves when to prepare food?
Is the hair trimmed short or long hair neatly tied back and covered with a head gear?
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
Color coded preparation boards and designated utensils being used
Designated food storages containers according to food product
Disposal gloves are worn while handling/preparing all RTE foods
Areas of preparation of raw and high risk foods are adequately separated from areas for preparations of RTE food