C-Care Food Safety Audit

• C-CARE FOOD SAFETY AUDIT

• FSA - 001

• BU NAME:

• Conducted on

  Date

• Prepared by :

• Location
  Address

• Personnel

G HOSPITALITY FOOD SAFETY AUDIT

PREMISES

• Surrounding areas are cleaned and maintained adequately

  Yes

  No

  N/A

• Walls, floors, edges/junctions and drains are clean and are in good state

  Yes

  No

  N/A

• ceiling & overheads are clean

  Yes

  No

  N/A

• Ventilation holes and drainage holes and lights are covered properly

  Yes

  No

  N/A

• The area is free from any objectionable odors, smoke , dust and other contaminants

  Yes

  No

  N/A

• Hot water facility is available throughout the operation

  Yes

  No

  N/A

FOOD HANDLING & PREPARATION

• Staffs are following proper receiving procedures

  Yes

  No

  N/A

• Food handling equipment, utensils and food contact surfaces are properly maintained or washed and/or sanitized before every use or as applicable

  Yes

  No

  N/A

• Frozen food is thawed either under refrigeration or or in cold running water

  Yes

  No

  N/A

• Vegetable sanitation procedures are in place and is followed

  Yes

  No

  N/A

• Procedures are in place to prevent cross contamination

  Yes

  No

  N/A

• Food is cooked to the safe internal temperature for an appropriate time.

  Yes

  No

  N/A

• Food is prepared in small batches to limit exposure to Temperature danger zone not more than 90 minutes

  Yes

  No

  N/A

• Hot Food is chilled using the blast chiller/blast freezer before cold storage

  Yes

  No

  N/A

HOT & COLD HOLDING

• Food holding areas/units are clean and organized

  Yes

  No

  N/A

• Food is heated to the required safe internal temperature before placing in the hot holding unit

  Yes

  No

  N/A

• Hot holding units are not used to reheat potentially hazardous foods

  Yes

  No

  N/A

• Hot Holding unit is pre-heated before hot food is placed in unit

  Yes

  No

  N/A

• Temperature of cold food being held is at or below 5 degrees

  Yes

  No

  N/A

FOOD STORAGE

• Temperature of chillers is maintained at below 5 degrees<br>

  Yes

  No

  N/A

• Thermometers are available

  Yes

  No

  N/A

• Temperature of dry storage areas is between 10° C to 30°C

  Yes

  No

  N/A

• Temperature of chillers is maintained at below -12to-18 degrees

  Yes

  No

  N/A

• Food is stored 6 inches above the floor, walls and ceiling and 12 inches away from cooling fans

  Yes

  No

  N/A

• Storage areas/ units are clean and organized

  Yes

  No

  N/A

• There are no expired items, no bulging or leaking canned goods in all storage

  Yes

  No

  N/A

• Open bags of food are stored in containers with tight-fitting lids and labeled

  Yes

  No

  N/A

• All food is covered and properly labeled (labels contains correct information)

  Yes

  No

  N/A

• Non Food chemicals are clearly labeled and stored away from Food and food related supplies & is in a lockable condition

  Yes

  No

  N/A

CLEANING & SANITATION

• cleaning and sanitizing schedule is in place & followed

  Yes

  No

  N/A

• dishwashing machines is properly set up (such as gauge and chemicals are at a recommended levels)

  Yes

  No

  N/A

• water temperature is correct for wash 50°C to 60°C and rinse at 80°C

  Yes

  No

  N/A

• if using a chemical sanitizer, correct concentrations are used and monitored

  Yes

  No

  N/A

• Floors & Walls are clean

  Yes

  No

  N/A

PERSONAL HYGIENE

• Team members wear clean and proper uniform including shoes

  Yes

  No

  N/A

• Effective hair restraints &/or protective clothing are properly worn

  Yes

  No

  N/A

• Fingernails are short, unpolished and clean ( no artificial nails allowed)

  Yes

  No

  N/A

• Jewelry is limited to a plain ring such as a wedding band. NO wrist watch and bracelets ( no jewelry in the BOH )

  Yes

  No

  N/A

• Burns, wounds and sores, scabs and blue water proof colored bandage are covered with a food grade glove while handling food

  Yes

  No

  N/A

• hands are washed as per the hand washing guidelines at every 20 minutes intervals and/or when required

  Yes

  No

  N/A

• Staffs appear to be in good health

  Yes

  No

  N/A

• Employees are using assigned restrooms

  Yes

  No

  N/A

• Hand washing stations are operational, clean, unobstructed and are equipped with soap, disposable towels and guidelines are posted

  Yes

  No

  N/A

GARBAGE STORAGE & DISPOSAL

• garbage bins are kept covered

  Yes

  No

  N/A

• garbage bins at food handling areas are emptied as necessary or at every 4 hours interval

  Yes

  No

  N/A

• Cardboard boxes, outer wraps are removed and placed in specially designated areas

  Yes

  No

  N/A

• loading dock and area around the bins are cleaned and odorless

  Yes

  No

  N/A

• garbage bins are clean

  Yes

  No

  N/A

• Outside doors have screens, are well sealed, and are equipped with a self-closing device, electrical air curtain or plastic strip curtains.

  Yes

  No

  N/A

PEST CONTROL

• No evidence of pests is present.

  Yes

  No

  N/A

• Pest Control visits are documented

  Yes

  No

  N/A

• Pest sighting is recorded

  Yes

  No

  N/A

• Recommendations fromPest Control Visits are acted upon

  Yes

  No

  N/A

• exhaust hoods and filters are clean , working properly

  Yes

  No

  N/A

EQUIPMENT

• All small equipment and utensils including cutting boards and knives are cleaned and sanitized between uses and when required

  Yes

  No

  N/A

• Small equipment and utensils are washed, sanitized and air dried

  Yes

  No

  N/A

• thermometers are cleaned and sanitized after each use

  Yes

  No

  N/A

• drawers and racks are cleaned

  Yes

  No

  N/A

• clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or food handlers

  Yes

  No

  N/A

DOCUMENTATION

• Equipment installed properly and broken items are handled properly

  Yes

  No

  N/A

• All confirmed Food handlers have Valid food handlers permit

  Yes

  No

  N/A

• MSDS is available for all chemicals used in operation

  Yes

  No

  N/A

• Storage Temperatures are monitored and documented

  Yes

  No

  N/A

• Food handlers reports sickness like diarrhea, vomiting, food borne diseases, serious colds/Flu, septic cut/wounds etc. to the concerned person

  Yes

  No

  N/A