Information
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Document No.:
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Revision:
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Page:
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Effectivity Date:
Inspection Items 1
Organizational
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1. There is a clear Food Safety policy that is cascaded and implemented to all employees including executives, managers, supervisors, rank and file, and on-call employees.
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2. Organization has a documented Food Safety Management System
Vicinity/Location
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3. Commissary is located away from farms and/or fish ponds.
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4. Commissary is located away from any chemical or hazardous material source facility.
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5. Commissary is located away from sewage or garbage management area.
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6. Commissary is located in a flood-free area.
Personnel Hygiene
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7. All food handlers, both regular and on-call employees, have their respective health certificates issued by the local health authority.
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8. Health condition of all employees are checked before they are deployed to their respective areas.
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9. Personal grooming and cleanliness of all employees are checked before operations.
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10. Suitable PPE is provided and properly used by everyone in the kitchen.
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11. There is a clear policy on immediate reporting of injury and/or illness.
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12. Food handlers are not eating, drinking, chewing gum or candy, smoking, vaping inside and/or near preparation areas.
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13. Food handlers practice proper handwashing in between tasks. (Observe)
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14. There is a clear policy on visitors and non-F&B employees in preparation areas.
Infrastructure and Equipment
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15. There are designated changing rooms for the employees. It is clean, well-maintained, and free from any putrid odor.
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16. Restrooms are located away from food preparation areas. It is clean, well-maintained, and free from any putrid odor.
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17. Handwashing facilities are accessible and clean, and free of utensils and food.
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18. Handwashing stations include hand soap, hand sanitizer, drying amenity, and trash bin.
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19. Floors are made with impervious materials and free from any form of damage.
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20. Walls are made from impervious materials and free from any form of damage.
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21. Walls and partitions are constructed to an appropriate height.
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22. Ceiling is made from impervious materials and free from any form of damage.
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23. There are no signs of a clogged drainage.
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24. The facility have separate rooms for processing raw materials and cooked food items.
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25. Adequate lighting inside preparation areas. (540 lux)
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26. Light fixtures are enclosed in an intact diffuser cover. It is clean, and free from any dead insects.
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27. Availability of sufficient hot potable water for the operations.
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28. Doors are tightly fixed and free from any rust or damage.
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29. Windows are tightly fixed and constructed with insect-proof screens.
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30. Use of stainless steel food-contact surfaces.
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31. Adequate ventilation is provided in food preparation and storage areas. Air temperature is kept between 16-21°C.
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32. Indoor air quality follows the minimum standards set by the US EPA.
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33. All equipment are free of non-flaking, non-corrosive, and non-reacting materials.
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34. All equipment are cleaned and sanitized in between uses.
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35. Preventive maintenance of equipment facilites are done regularly.
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All equipment parts are intact and free from rust and/or molds.
Inspection Items 2
Storage
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37. Freezer units are holding food at ≤-18°C.
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38. Chiller units are holding food ar ≤4°C..
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39. Doors of storage units are clean and well-fitted.
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40. All glass breakages (including ceramics) are recorded.
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41. Dry storage areas are free from leaks or spills.
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42. Chemicals are stored away from food handling area.
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43. Dry goods are stored away from the floors, walls, and ceiling.
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44. There is an established procedure on inventory management that applies FIFO method.
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45. Cleaning schedule of all storage areas are being followed.
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46. There is sufficient control to prevent physical/chemical contamination.
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47. Stored goods are tightly covered and properly labeled.
Food Preparation
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48. Raw materials are prepared away from fresh produce and cooked food products.
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49. Ready-to-eat raw materials are washed and sanitized (i.e. fruits, vegetables, garnishes)
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50. Thawing is done inside chillers, or defrosting cabinets. Defrosted items are not refrozen.
Time and Temperature Control
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50. Temperature of food items is documented in all processes - receiving, storing, preparation, cooking, cooling, dispatch, transportation, and serving.
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51. Set of temperature monitoring equipment are calibrated on an annual basis.
Cleaning and Sanitation
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52. There is an established cleaning and sanitation program that is being followed.
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53. Cleaning of cleaning tools is done every after use.
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54. Cleaning and sanitation is performed to an acceptable standard. Monitoring is done by a competent supervisor.
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55. Facilities are free from flying insects.
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56. Facility is free from any pest activity (e.g. no droppings, insect bodies, fur, feathers, product damage, gnaw marks)
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57. No sign of pest-entry points in all areas.
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58. No live animals within the vicinity of the commissary.
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59. There is an established pest control program that is cascaded to all employees.
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60. Garbage bins are covered and are placed away from food preparation areas.
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61. External wasting holding area is clean and organized.
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62. Garbage bins are properly labeled.
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63. Commissary has a functional materials recovery facility (MRF).
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64. Organization has a documented Waste Management Plan. It is cascaded, implemented, and verified on regular basis.
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65. There is a clear procedure on handling food waste. It is not distributed nor donated for animal feed purposes.
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66. There is a clear procedure on handling hazardous materials.
Inspection Items 3
Transportation
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67. Refrigerated transport is capable of maintaining product temperature within specification under maximum load.
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68. All food items are pre-cooled prior to loading in the delivery truck.
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69. Food items are protected from external contamination during transportation.
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70. Cleaning of vehicle is done every after use.
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71. Vehicle maintenance is done regularly.
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72. Delivery vehicle interior is intact, free from any damage, and has no signs of pest infestation.
Allergen Control
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73. There is an established procedure on handling food items with allergens. It is cascaded to all stakeholders.
Training
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74. All employees, both regular and on-call, are appropriately trained on the Food Safety Management System of the organization.
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75. All new employees receive food safety induction training.
Other Food Safety-Related Concerns
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76. Retention samples are collected and stored for validation purposes.
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77. There is an existing traceability procedure and mock recalls are being done to verify effectiveness.
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78. There is an executed action plan for every food-related incident.
Supplier Management
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80. There is an existing supplier management program where regular audits are being done.
