Caterer Kitchen Hygiene Audit Checklist 2022

• Site conducted

  Select

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

• Yes

  No

  N/A

I. Kitchen Entrance

• Sanitizer is available at entrance

  Yes

  No

  N/A

• Hand wash facility is available with provision for bactericidal soap/ liquid dispensers

  Yes

  No

  N/A

Hand drying facility are provided

• Food processing area entry is restricted

  Yes

  No

  N/A

• Hand washing is mandatory before entry

  Yes

  No

  N/A

• Entry is restricted without PPE

  Yes

  No

  N/A

• Floor mat is provided at the entrance

  Yes

  No

  N/A

• Visitor log is maintained

  Yes

  No

  N/A

• Vendor/supplier log is maintained

  Yes

  No

  N/A

• Outside kitchen area is clean, no garbage scattered around kitchen premises

  Yes

  No

  N/A

• All are wearing PPE

  Yes

  No

  N/A

• COVID precaution measures are followed

  Yes

  No

  N/A

II. Raw Material Store Area

Store is adequately lighted and ventilated

• Lighting fixtures in all areas are protected to prevent contamination on breakage

  Yes

  No

  N/A

Floor is clean free from dampness, spillage, non-slippery & breakage

• Wall & roof is free from flaking paint or plaster, condensation & shedding particles

  Yes

  No

  N/A

Windows are fitted with insect proof screen/mesh and are maintained cleaned

Adequate platform is provided for stacking the provisions

Platforms are in good condition

Storage racks are clean free from rust formation, stains & breakages

• Materials are stored 15 cm/six inches away from the wall

  Yes

  No

  N/A

• Materials are stored 15 cm/six inches off the floor

  Yes

  No

  N/A

Containers used for storage are made of food grade material

• Storage bins are clean and have proper lids

  Yes

  No

  N/A

• Storage bins are arranged neatly

  Yes

  No

  N/A

• Incoming material is procured as per internally laid down specification from approved vendors. Check for records (like certificate of analysis, form E, specifications, name and address of the supplier, batch no., mfg., use by/expiry date, quantity procured etc.)

  Yes

  No

  N/A

• All raw materials are FSSAI approved

  Yes

  No

  N/A

• Raw materials are inspected at the time of receiving

  Yes

  No

  N/A

• “First in, first out” “first expiry, first out” (FIFA/FEFO) is practiced

  Yes

  No

  N/A

• Cleaned raw materials is used for cooking

  Yes

  No

  N/A

• Provision items are kept closed

  Yes

  No

  N/A

• Partially used packets/sachets like masala powder, salt, oil etc. are wrapped properly

  Yes

  No

  N/A

• No chemicals are stored in storeroom

  Yes

  No

  N/A

• No infestation observed in grains, pulses & legumes, spices & masala powders

  Yes

  No

  N/A

• No signs of pest activity observed in stores (eggs, larvae, faeces, cobwebs etc.)

  Yes

  No

  N/A

• Pest control measures are taken care like glue pads etc

  Yes

  No

  N/A

• Hazards items like staple pin etc. is avoided

  Yes

  No

  N/A

• Disposable items are kept separately

  Yes

  No

  N/A

• Scrap items like carton boxes, oil tins etc. are removed

  Yes

  No

  N/A

• Daily cleaning checklist is updated – Raw material store

  Yes

  No

  N/A

II. Vegetable Store Area

Area is adequately lighted and ventilated

• Lighting fixtures in all areas are protected to prevent contamination on breakage

  Yes

  No

  N/A

Floor is clean free from dampness, spillage, non-slippery & breakage

• Wall & roof is free from flaking paint or plaster, condensation & shedding particles

  Yes

  No

  N/A

Windows are fitted with insect proof screen/mesh and are maintained cleaned

Storage racks are in good condition free from rust formation, stains & breakages

Adequate bins/crates are provided for stacking the vegetables

Vegetable storage bins/crates are clean

• At the time of receiving, vegetables checked for spoilage/infestation/tender and accepted only in good condition

  Yes

  No

  N/A

• Vegetables stored are fresh, tender and firm

  Yes

  No

  N/A

• Storage temperature is maintained as per SOP

  Yes

  No

  N/A

• Refrigerator/chiller is calibrated. Check for report

  Yes

  No

  N/A

• Refrigerator is not overloaded

  Yes

  No

  N/A

• Any cross contamination is observed

  Yes

  No

  N/A

• House flies/ fruit flies are not observed

  Yes

  No

  N/A

• Daily cleaning checklist is updated – Vegetable store

  Yes

  No

  N/A

IV. Vegetable Processing Area

• Vegetable cutting area is clean

  Yes

  No

  N/A

• Vegetable cutting table, chopping boards, knives & peelers are thoroughly cleaned before the preparing of food starts and after it has been used, no residues observed

  Yes

  No

  N/A

• Wooden cutting board is in good shape

  Yes

  No

  N/A

• Vegetable cutting, peeling, pulverize equipment’s and their accessories are thoroughly cleaned before the preparing of food starts and after it has been used, no residues observed

  Yes

  No

  N/A

• Equipment’s is made of stainless steel/galvanized iron/noncorrosive materials

  Yes

  No

  N/A

• Equipment’s is inspected for accessory fittings/parts intact before and after it has been used. Check for records

  Yes

  No

  N/A

• Preventative maintenance of equipment and machinery are carried out regularly as per instructions of the manufacturer. Check for records

  Yes

  No

  N/A

• Vegetables thoroughly checked for infestation before cutting

  Yes

  No

  N/A

• Cutting is done only on a table

  Yes

  No

  N/A

• Vegetables/greens are washed before cutting/after cutting

  Yes

  No

  N/A

• Required peeling and cleaning is done

  Yes

  No

  N/A

• Peeled onions, potatoes & other vegetables are kept in aluminum/steel containers/vessels

  Yes

  No

  N/A

• Cut vegetables kept for preparing the food is closed properly

  Yes

  No

  N/A

• Moulds & fungus growth is not observed in wooden cutting boards

  Yes

  No

  N/A

• Dustbin is provided for waste disposal

  Yes

  No

  N/A

• Dustbins are having proper lid and closed if necessary

  Yes

  No

  N/A

• Waste segregation is done properly

  Yes

  No

  N/A

• No signs of pest activity observed in vegetable processing area (eggs, larvae, faeces, cobwebs etc.)

  Yes

  No

  N/A

V. Wet Preparatory Area

• Wet preparatory area is clean

  Yes

  No

  N/A

• Wet grinders are thoroughly cleaned before the preparing of food starts and after it has been used, no residues found

  Yes

  No

  N/A

• All electrical wires, boards and panels are adequately secured and in clean state

  Yes

  No

  N/A

• RO water is used for grinding

  Yes

  No

  N/A

• Coconut scrapers are clean

  Yes

  No

  N/A

• Coconut scraping is done in hygienic way

  Yes

  No

  N/A

• Wet grinder & accessories are made of stainless steel and no corrosion observed

  Yes

  No

  N/A

• Wet grinders are inspected for accessory fittings/parts intact before and after it have been used. Check for records

  Yes

  No

  N/A

• Preventative maintenance of wet grinders is carried out regularly as per instructions of the manufacturer. Check for records

  Yes

  No

  N/A

VI. Food Production Area

• Approved menu is followed

  Yes

  No

  N/A

• Treated water is used for cooking and periodically tested by NABL Accredited Laboratory. Check for reports

  Yes

  No

  N/A

• Identifying marks applied to the pipelines for easy identification of RO water and raw water

  Yes

  No

  N/A

• Cooked food is tested through an accredited lab. Check for reports

  Yes

  No

  N/A

Kitchen floor is clean free from dampness, spillage, non-slippery & breakage

• Water drain is not blocked & stagnation of water on floor

  Yes

  No

  N/A

• Working tables are clean before the preparing of food starts and after it has been used

  Yes

  No

  N/A

Kitchen area wall tiles are clean in good condition, no stains & breakages

• Wall & roof is free from flaking paint or plaster, condensation & shedding particles

  Yes

  No

  N/A

• Exhauster fans and shields are clean and working condition

  Yes

  No

  N/A

• Lighter is used to ignite cooking ranges

  Yes

  No

  N/A

• All cooking vessels is made of stainless steel/aluminum/non-corrosive materials and have proper lids

  Yes

  No

  N/A

• All cooking vessels/utensils are thoroughly cleaned and in good shape

  Yes

  No

  N/A

• Proper schedule charted for food preparation

  Yes

  No

  N/A

• Raw materials ready for preparing food is kept on the platform

  Yes

  No

  N/A

• Food handling is done with proper utensils

  Yes

  No

  N/A

• Masala trays & tables are clean & kept closed after cooking is finished

  Yes

  No

  N/A

• Cooked oil is not reused

  Yes

  No

  N/A

• No cross contamination of food noted while using ladles

  Yes

  No

  N/A

• Non-vegetarian is cooked separately

  Yes

  No

  N/A

• Cross contamination is educated

  Yes

  No

  N/A

• Flavored rice mixing is done wearing appropriate PPE

  Yes

  No

  N/A

• No cuts/sores/wounds observed for food handlers

  Yes

  No

  N/A

• Curd packets are washed thoroughly before use

  Yes

  No

  N/A

• Curd/milk/oil packets are opened using scissors

  Yes

  No

  N/A

• Rice is soaked & washed before cooking, if necessary

  Yes

  No

  N/A

• Steam wherever in use during processing is made of RO water

  Yes

  No

  N/A

• Rice cooking vessels are cleaned after cooking is finished

  Yes

  No

  N/A

• Food temperature is recorded. Check for record

  Yes

  No

  N/A

• Measuring and monitoring devices are calibrated periodically

  Yes

  No

  N/A

• Cooked vegetable & foods ready for consumption is closed with proper lids

  Yes

  No

  N/A

• Cooking ranges are cleaned after cooking is finished

  Yes

  No

  N/A

• Food preparation area is cleaned after cooking is finished. Check for record

  Yes

  No

  N/A

• Used vessels are moved to dish wash area after the work is finished

  Yes

  No

  N/A

• Pest-o-flash is switched on and maintained cleaned

  Yes

  No

  N/A

• No signs of pest activity observed in food production area (eggs, larvae, faeces, cobwebs etc.)

  Yes

  No

  N/A

• Daily cleaning checklist is updated – Food production

  Yes

  No

  N/A

VII. Dish Wash Area

• Washing area is clean

  Yes

  No

  N/A

• Drainage is not blocked

  Yes

  No

  N/A

• All washed utensils and vessels are arranged neatly

  Yes

  No

  N/A

• Adequate dustbins are provided to discard waste food

  Yes

  No

  N/A

• Waste segregation is done

  Yes

  No

  N/A

• Approved cleaning agents are used. Check for report (MSDS)

  Yes

  No

  N/A

• Floor is scrubbed and cleaned frequently, free from algae

  Yes

  No

  N/A

• Wall tiles and floor is in good condition

  Yes

  No

  N/A

• Steel scrubbers is not used

  Yes

  No

  N/A

• Leftover food is disposed

  Yes

  No

  N/A

• Daily cleaning checklist is updated – Dish wash

  Yes

  No

  N/A

VIII. Personal Hygiene

• Adequate facility for hand wash with liquid dispensers/sanitizers is provided

  Yes

  No

  N/A

• Hand drying facility is provided

  Yes

  No

  N/A

• Food handlers maintain personal cleanliness (clean uniform, apron, trimmed nails, shaved etc.)

  Yes

  No

  N/A

• Food handlers maintain personal behavior (hand washing, no loose jewelry, no smoking, no chewing tobacco etc.)

  Yes

  No

  N/A

• Personal hygiene facilities are available including adequate number of handwashing facilities, toilets, change rooms for employees

  Yes

  No

  N/A

• All staffs are found healthy

  Yes

  No

  N/A

• Head gears are clean and changed every day

  Yes

  No

  N/A

• Proper disposal of PPE is observed

  Yes

  No

  N/A

• Outside foot wears are not allowed inside the kitchen

  Yes

  No

  N/A

• Proper uniform is provided

  Yes

  No

  N/A

• Hand cloths are clean

  Yes

  No

  N/A

• Restrooms are clean

  Yes

  No

  N/A

IX. Food Transportation

• Transferring cooked food is done using proper PPE

  Yes

  No

  N/A

• Containers are having proper lid and free from oil stain, food residues

  Yes

  No

  N/A

• Cooked food intended for dispatch is held at 650C and recorded. Check for records

  Yes

  No

  N/A

• All containers ready for dispatch are wiped/cleaned outside properly

  Yes

  No

  N/A

• Food loading area is clean

  Yes

  No

  N/A

• Food ready to dispatch is kept on a platform

  Yes

  No

  N/A

• Food transport vehicle is free from unused items

  Yes

  No

  N/A

• Vehicle intended to for food transportation is kept clean and maintained in good repair

  Yes

  No

  N/A

• Food and non-food products transported at same time in the same vehicle is separated adequately to avoid any risk to food

  Yes

  No

  N/A

X. Waste Management

• Wet & dry waste are segregated separately

  Yes

  No

  N/A

• Dust bins/garbage bins are clean & kept closed

  Yes

  No

  N/A

• Dust bin liners are provided

  Yes

  No

  N/A

• Daily garbage and refuse are disposed and are maintained cleaned

  Yes

  No

  N/A

• No flies and rodents found in the garbage area

XI. General Management

• Pest control is done once in 15 days by trained personnel. Check for report

  Yes

  No

  N/A

• MSDS available for chemicals used for pest control treatment

  Yes

  No

  N/A

• No signs of pest activity observed in common area

• Raw water storage tanks are clean. Check tank

  Yes

  No

  N/A

• RO water storage tanks are clean. Check tank

  Yes

  No

  N/A

• RO plant is maintained properly

  Yes

  No

  N/A

• Preventative maintenance of RO plant is carried out regularly as per the instructions of the manufacturer. Check for report

  Yes

  No

  N/A

• All water tanks are locked

  Yes

  No

  N/A

• No hazard chemical is stored in RO plant area

• No water seepage is found in water pipeline

  Yes

  No

  N/A

• Steam generating area is clean

  Yes

  No

  N/A

• All areas appropriate signage is in place in local language

  Yes

  No

  N/A

• First aid box is properly filled

  Yes

  No

  N/A

• Fire extinguisher is in working condition

  Yes

  No

  N/A

• Fire extinguishers are refilled – renewal date

  Date

• Adequate extinguisher available as required

  Yes

  No

  N/A

• Gas bank is clean free from unused items

  Yes

  No

  N/A

• Insect proof mesh/door straps or screen is clean

  Yes

  No

  N/A

• Weekly deep cleaning of all areas, exhaust and equipment’s is done periodically. Check for records

  Yes

  No

  N/A

XII. Statutory Compliances

• Food test reports is displayed

  Yes

  No

  N/A

• Water test reports is displayed

  Yes

  No

  N/A

• Proper ID cards is issued

  Yes

  No

  N/A

• Annual medical examination of employees as per recommended schedule is done. Check for reports

  Yes

  No

  N/A

• Trade license, FSSAI Caterer, FSSAI Transport & Company Agreement. Check for document

  Yes

  No

  N/A

• Shops & Establishment – Valid till

  Yes

  No

  N/A

• Registered under GST, PF & ESI. Challan are updated regularly

  Yes

  No

  N/A

• Transport vehicle fitness certificate, emission certificate, driving license, insurance and valid registration of certificate available

  Yes

  No

  N/A

• Food business has an effective consumer complaint redress mechanism

  Yes

  No

  N/A

• Food handlers have necessary knowledge and skills & trained to handle food safely. Check for training records

  Yes

  No

  N/A

• All employees covered under PF & ESI, if applicable

  Yes

  No

  N/A

• Appropriate records are available and retained for a period of one year, whichever is more

  Yes

  No

  N/A

• Appropriate reports are available and retained for a period of one year, whichever is more

  Yes

  No

  N/A