AFSMS Internal Audit Checklist

• Document No.: ISO22000-SYS-07R3

• Revision No.: 1

• Implementation Date: 01 February 2022

• Section / Outlet

• Date & Time of Audit

  Date

• Manager In-Charge

• This document is considered CONFIDENTIAL, it may contain classified data and information. This is not to be reproduced without permission from the General Manager and/ or Hygiene & Sanitation Manager.

  

FSSP 1: Personal Hygiene & Health

• No jewelry other than a plain wedding band?

  C

  NC

  N/A

• Fingernails trimmed short? No nail varnish?

  C

  NC

  N/A

• Well-groomed short haircut (male staff)?

  C

  NC

  N/A

• Tidy hair grooming (female staff)?

  C

  NC

  N/A

• Well-trimmed facial hair?

  C

  NC

  N/A

• Clean uniform and apron?

  C

  NC

  N/A

• Are all identified food handlers issued food thermometers?

  C

  NC

  N/A

• No personal belongings?

  C

  NC

  N/A

• Are employees not eating in the F&B areas?

  C

  NC

  N/A

• Are staff not displaying bad habits inside F&B areas?

  C

  NC

  N/A

• Are all of the employees free of infected wounds?

  C

  NC

  N/A

• In the case of the wound, did the staff cover it with a band-aid and wear disposable gloves?

  C

  NC

  N/A

• Are the staff aware that band aids need to be changed every 4 hours?

  C

  NC

  N/A

FSSP 2: Hand Washing

• Are hand washing stations available inside the kitchen and other high-risk areas?

  C

  NC

  N/A

• Hand washing stations with complete amenities?

  C

  NC

  N/A

• Can staff demonstrate the correct hand washing procedure?

  C

  NC

  N/A

FSSP 3: Vendors Assurance

• Are all food and beverage products purchased from accredited suppliers?

  C

  NC

  N/A

• Does the AFSMS team periodically audit high-risk suppliers?

  Select C NC N/A

  • C
  • NC
  • N/A

FSSP 4: Receiving Inspection

• Are the daily delivery records available, completed and verified?

  C

  NC

  N/A

• Do receiving personnel and food porters wear hair restraints and have their fingernails trimmed?

  C

  NC

  N/A

• Do receiving staff and food porters perform hand washing before handling the products?

  C

  NC

  N/A

• Frozen Food temperature: ≤ -12°C

  C

  NC

  N/A

• Chilled Food temperature: ≤ 5°C

  C

  NC

  N/A

FSSP 5: Sanitizing of Fruits & Vegetables

• Are sanitizing sinks and sanitizers for fruits and vegetables available in the receiving area and kitchens?

  C

  NC

  N/A

• Does the staff know how to demonstrate the sanitizing process? pH of Sanitizer <br>(1.0-3.0)

  C

  NC

  N/A

• Contact duration of products for sanitizer? 60 seconds

  C

  NC

  N/A

• Are sanitizing test strips available?

  C

  NC

  N/A

• Are sanitizing record available?

  C

  NC

  N/A

FSSP 6: Chiller & Freezer Temperature Requirements & Maintenance

• Are all chillers and freezers clean and rust-free, with good gaskets, no frost condensation or leaks, no exposed wires, lights covered, clean and rust-free shelves, and no gaps in the floors and walls?

  C

  NC

  N/A

• Are gauges in good condition and calibrated with sticker tags?

  C

  NC

  N/A

• Are chiller and freezer records available, completed and verified?

  C

  NC

  N/A

• Chiller Internal Temp.: </= 5°C

  C

  NC

  N/A

• Freezer Internal Temp.: </= -18°C

  C

  NC

  N/A

• Is staff aware of action to be taken once the above temp is not met?

  C

  NC

  N/A

FSSP 7: Usage of Disposable Gloves

• Are disposable gloves used when handling ready-to-eat food or when dealing with a wound or sore?

  C

  NC

  N/A

• Is staff performing handwashing before wearing gloves?

  C

  NC

  N/A

• Is a paper towel used over a gloved hand when touching surfaces?

  C

  NC

  N/A

FSSP 8: Storage & Transportation Requirements

• Is RTE above or separate from raw food?

  C

  NC

  N/A

• Is fish above meat, meat above poultry? Is poultry always on the bottom shelf?

  C

  NC

  N/A

• Are items wrapped, covered, and stacked properly?

  C

  NC

  N/A

• No dirty outer cartons inside the chiller? No dirty crates or containers?

  C

  NC

  N/A

• Are items stored following proper clearance in food storage? 6 inches - from floor and wall 2 inches – walls 12 inches - from evaporator 1 inch - stacked crates

  C

  NC

  N/A

• Is the dry store clean and organized?

  C

  NC

  N/A

• Are products with a production label or date of expiration, FIFO followed?

  C

  NC

  N/A

• Do canned products have no dents, rust, or bloating? No open package/tin/bottle/bag?

  C

  NC

  N/A

• Are glass items stored at the bottom shelves?

  C

  NC

  N/A

• No evidence of pest infestation?

  C

  NC

  N/A

• (Central Storage) Temperature monitored at </=25°C; Humidity at </=65%.

  C

  NC

  N/A

• Is the monitoring form available, updated, completed, and verified?

  C

  NC

  N/A

• No operating equipment or personal belongings stored?

  C

  NC

  N/A

FSSP 9: Chopping Boards and Knives

• Does staff follow color coding policy?

  C

  NC

  N/A

• Is the staff able to demonstrate proper cleaning and sanitizing procedures?

  C

  NC

  N/A

• Is the staff aware of when to wash and sanitize cutting boards and knives?

  C

  NC

  N/A

• Are cleaning tools available?

  C

  NC

  N/A

• Are boards, knives, and racks clean? 

  C

  NC

  N/A

• Are boards free of deep groves, cracks, and molds? Knives without engravings?

  C

  NC

  N/A

• Is sashimi and other RTE fish prepared with a designated cutting board and knife?

  C

  NC

  N/A

FSSP 10: Thawing

• Are thawing processes inside chillers and running water evident?

  C

  NC

  N/A

• No thawing of items in ambient temperature?

  C

  NC

  N/A

• Are items while thawing well-segregated from other products?

  C

  NC

  N/A

• Are items that have been thawed in a chiller and running water labeled with the date and time?

  C

  NC

  N/A

• Are food-grade sanitized containers used while thawing? No items thawed directly in the sink? 

  C

  NC

  N/A

• Is staff aware of the maximum time allowed for thawing in running water? (2 hours)

  C

  NC

  N/A

• Is staff aware of the secondary shelf life of items thawed in running water?(24 hours)

  C

  NC

  N/A

FSSP 11: Secondary Shelf Life

• Are all opened/produced food and beverage products labeled with a date and time?

  C

  NC

  N/A

• Does the date and time label follow the format (dd/mm/yyyy)?

  C

  NC

  N/A

• No expired products?

  C

  NC

  N/A

FSSP 12: Cooking Temperature Requirements

• Ask the chef to demonstrate how to take cooking temperatures using a calibrated thermometer. 

  C

  NC

  N/A

• Are cooking and heating records available, completed and verified?

  C

  NC

  N/A

• Are chefs knowledgeable of the different food temperature requirements?

  C

  NC

  N/A

• 74°C - Poultry (Solid & Ground), Stuffed Products (Raw & Cooked Combine), Food Products Cooked in Microwave

  C

  NC

  N/A

• 70°C - Ground/Flaked Meat & Fish, Processed Meat Products

  C

  NC

  N/A

• 63°C and above - Pork, Beef, Veal, Lamb, etc., Fish & Seafood, Vegetables & Fruits, Egg Dishes, All Other Products

  C

  NC

  N/A

FSSP 13: Cooling of Hot Food

• Is the staff knowledgeable of the cooling process? 

  C

  NC

  N/A

• Cool hot food to 10°C for 1.5 hours max and proceed cooling it to 5°C in 2.5 hours max.

  C

  NC

  N/A

• Are chilled items covered with cling film and labeled? Is enough ice used for the water bath?

  C

  NC

  N/A

• Is the blast chiller clean and free from rust?

  C

  NC

  N/A

• Is staff knowledgeable about the action to be taken if correct cooling is not achieved?

  C

  NC

  N/A

• Are food products reheated to 75°C?

  C

  NC

  N/A

• Is staff knowledgeable that if product quality is affected, it should be discarded and made a new batch?

  C

  NC

  N/A

• Are cooling records available, completed and verified?

  C

  NC

  N/A

FSSP 14: Reheating of Food

• Is the staff aware of the reheating temperature requirement?

  C

  NC

  N/A

• Are cooling records available, completed and verified?

  C

  NC

  N/A

FSSP 15: Plating of Food

• Is plating of food done in an area with room temperature </= to 20°C or within 45 minutes?

  C

  NC

  N/A

• Are staff wearing gloves during plating?

  C

  NC

  N/A

FSSP 16: Hot & Cold Holding of Food

• Ask staff about temperature requirements for hot and cold holding of food.

  C

  NC

  N/A

• Hot food: 63°C and above

  C

  NC

  N/A

• Cold food: 8°C and below

  C

  NC

  N/A

• Are service holding records available, updated, completed, and verified?

  C

  NC

  N/A

• Is a new batch of food not added to the existing?

  C

  NC

  N/A

• At the end of the serving period, are all remaining foods on display discarded regardless of temperature?

  C

  NC

  N/A

FSSP 17: Ice Machine Maintenance

• Are ice machines kept closed and covered to keep them clean and sanitary at all times?

  C

  NC

  N/A

• Are ice machines used only for the storage of ice for consumption?

  C

  NC

  N/A

• Is a dedicated ice scooper soaked in sanitizer solution used for scooping ice?

  C

  NC

  N/A

• Cleaning, sanitizer changing and preventive maintenance records available and updated based on schedule at each machine?

  C

  NC

  N/A

FSSP 18: Dishwashing Machine & Pot Washing Station

• Is the steward knowledgeable of temperature changes and water requirements?

  C

  NC

  N/A

• Is the dishwashing machine meeting temperature requirements?

  C

  NC

  N/A

• Main wash-55-65°C, Final rinse-82-86°C, Exit plate-71°C (thermolabel)

  C

  NC

  N/A

• No presence of rust, leaks, lime scale, slime, and dirt build up?

  C

  NC

  N/A

• Are PWS amenities fully available?

  C

  NC

  N/A

• Warm water supply, instructions (wash, rinse, sanitize), detergent and sanitizer supply, cleaning tools, waste bin with lid, and non-wood shelving.

  C

  NC

  N/A

• Are all items turned upside down?

  C

  NC

  N/A

FSSP 19: Food Allergen

• Is the staff knowledgeable of the common food allergens? (Gluten, eggs, dairy, poultry, fish and seafood, nuts, cereals and legumes)

  C

  NC

  N/A

• Is the staff well-versed in dealing with guests' allergen concerns?

  C

  NC

  N/A

• Does the service staff give clear instructions on allergens and the chef to separate preparation and avoid using products with allergens?

  C

  NC

  N/A

FSSP 20: Bar & Kitchen Equipment Maintenance

• Is all bar and kitchen equipment clean and sanitized?

  C

  NC

  N/A

• Is there any damaged or rusted bar or kitchen equipment?

  C

  NC

  N/A

FSSP 21: Microtesting Program

• Is a Microtesting program available to cover the food and beverage operations at a defined interval?

  C

  NC

  N/A

FSSP 22: Chemical Storage and Handling

• Is a chemical store room or chemical kit available for proper storage?

  C

  NC

  N/A

• Are all chemical spray bottles and dispensers labeled?

  C

  NC

  N/A

• Is the chemical room clean, dry, cool, well lit, ventilated, and out of sunlight?

  C

  NC

  N/A

• Is MSDS available and updated for all chemicals?

  C

  NC

  N/A

• Are acid, alkaline, and chlorine products stored separately?

  C

  NC

  N/A

• Is safety gear (goggles, hand gloves, and lab coat) available?

  C

  NC

  N/A

FSSP 23: Waste Management

• Are garbage bins with foot pedals clean and lined with garbage bags?

  C

  NC

  N/A

• Is proper segregation practiced?

  C

  NC

  N/A

FSSP 24: Cleaning, Sanitizing & Disinfection

• Is cleanliness from ceiling to floor evident in each area?

  C

  NC

  N/A

• Are cleaning tools properly stored and in good condition?

  C

  NC

  N/A

• Are all other equipment free from rust dirt, mold, grease and slime build up?

  C

  NC

  N/A

FSSP 25: Facilities & Maintenance

• Is there a facility defect in the ceiling or wall-to-floor areas?

  C

  NC

  N/A

• Is the room air conditioning supply properly working?

  C

  NC

  N/A

• No defective bar or kitchen equipment?

  C

  NC

  N/A

FSSP 26: Pest Control Management

• No pest sightings?

  C

  NC

  N/A

• No pest droppings?

  C

  NC

  N/A

• No possible entry point for pests from the environment?

  C

  NC

  N/A

• Is the fly insecutor or bait traps evidently set up in each area for preventive measures?

  C

  NC

  N/A

FSSP 27: Internal Audit

• Are all areas of the AFSMS internal audit covered on a monthly or every 2 months basis?

  C

  NC

  N/A

• Do AFSMS internal auditors regularly attend the AFSMS internal audit?

  C

  NC

  N/A

• Are audit reports communicated within 48 hours from the time of audit?

  C

  NC

  N/A

• Do managers submit their corrective action reports within 7 days of receipt of the audit report?

  C

  NC

  N/A

FSSP 28: Food Recall

• Are AFSMS Team and Operation personnel knowledgeable and trained in conducting food recall activities?

  C

  NC

  N/A

• Is mock food recall activity conducted at least once a year?

  C

  NC

  N/A

• Does the mock food recall activity pass the 2 hour maximum completion requirement?

  C

  NC

  N/A

FSSP 29: Alleged Food Borne Illness & Physical Contamination Investigation

• Any food-borne illness complaints from this restaurant's or f&b areas' guests or employees?

  C

  NC

  N/A

• Is there any physical contamination from guests or employees in this restaurant or f&b areas?

  C

  NC

  N/A

• If yes, was it investigated?

  C

  NC

  N/A

• If the complaint was found valid, did the AFSMS team provide a long-term corrective action? If there has been no complaint, there is no need to answer.

  C

  NC

  N/A

FSSP 30: Management Commitment

• Did the AFSMS team and identified employees attend the eight-hour intensive food safety training course for newly hired employees?

  C

  NC

  N/A

• Did the AFSMS team and identified employees attend the eight-hour refresher food safety training for existing employees?

  C

  NC

  N/A

• Is the AFSMS meeting conducted every two months?

  C

  NC

  N/A

• Is the AFSMS team and section/outlet in-charge in attendance?

  C

  NC

  N/A
Audited by:

• Auditor

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