Information
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Document No.
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Client / Site
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Conducted on
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Prepared by
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Location
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Remark:
A ) Physical Requirement
A1 : Food sanitation standard for Food Catering (15 items)
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1. Any areas, which are used for eating, preparing and cooking must be clean, tidy and maintained in good condition.
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2. Floors must be constructed of smooth durable materials.
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3. Preparation area must be well - ventilated.
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4. Food must be prepared and cooked on tables with cleanable materials at a minimum of 60 cm. above the floor, not be prepared on floor, in front of or inside toilet.
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5. Seasoning or Food additive must be standardized and approved by authorized officers such as FDA or the Ministry of Industry.
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6. Fresh food must be washed thoroughly with potable water before being cooked or served.
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7. Fresh Food (such as meat, vegetables, fruits etc.) and dried food shall be in good condition and kept separately depending on types of food at least 60 cm. above the floor. If kept in a refrigerated unit, it must be a minimum of 30 cm. above the floor.
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8. Raw meat must be kept at temperature not higher than 5 degrees Celsius.
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9. Cooked food must be stored in food grade and clean containers with cover. The containers must be placed at least 60 cm. above the floor.
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10. Cooked food must be kept separately from Fresh Food/ Un-cooked Food.
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11. Cooked food shall be placed in food units with glass shield at the front.
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12. Chopping boards and knives must be in good condition and separately used for cooked meat/ ready-to-eat, raw meat, raw poultry, raw seafood and vegetables/ fruits in order to prevent cross-contamination.
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13. Suitable dispensing utensils must be used for cooked food.
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14. Ice for consumption must be stored in clean covered containers, which must be placed at least 60 cm. above the floor. Scoops, tongs or other ice - dispensing utensils with long handle must not be kept in the ice. Do not place anything in the ice for consumption.
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15. Drinking water and beverage must be contained in clean covered package with handle, cock or spout and placed at least 60 cm. above the floor.
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16. Packaged food and beverage shall be obtained from sources approved by authorized offices such as FDA.
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17. Packaged food and beverage shall be in good condition, stored a minimum of 30 cm. above the floor.
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18. Containers for condiments, seasonings shall be made of glass, porcelain with covers and spoons.
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19. Equipment and utensils shall be made of safe materials such as stainless steel, porcelain, glass and aluminum etc.
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20. All utensils must be cleaned by dish-washing liquid and thoroughly washed twice with potable water. Sinks and washing facilities must be set up with a minimum of 60 cm. above the floor.
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21. At least 2 sinks with drains shall be provided for washing purposes.
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22. Cleaned utensils shall be stored inverted in clean, dry containers with cover, at least 60 cm. above the floor.
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23. Spoons, forks and chopsticks must be stored with handle up or laid down neatly in clean containers that should be placed at least 60 cm. above the floor.
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24. Food stall must be made from easily cleanable and durable materials, kept in good condition and be at least a height of 60 cm. above the floor.
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25. Food waste must be collected and disposed in such as manner as sanitary system.
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26. Garbage and refuse shall be kept in durable, easily cleanable covered containers that do not leak.
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27. Drains shall be in good condition, not be directly discharged into public or environment.
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28. Trash screening and grease trapping shall be installed and maintained in good condition in such a manner as sanitary system.
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29. Food handlers must wear suitable cleaned protective clothing including short or long sleeves cloths, apron and hair covering/hairnets.
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30. Food handlers must wash their hands frequently and thoroughly before starting work or handling food or whenever else necessary. Food must not be handled with bare hands. Tongs or any other utensils must be used for picking up food.
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31. Food handlers shall perform good hygiene practices during all working period.
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32. Any cut or wound on food handler's hands or skin must be covered with waterproof dressing in order to avoid transmission of diseases.
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33. Any food handlers who suffer from or might be a carrier of food and water-borne diseases/ communicable disease. must not continue to handle food until a complete recovery. Their medical check-ups shall be presented.
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34. Toilets with hand washing basin and soap must be kept clean and maintained in good condition.
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35. Toilets shall be kept clean with adequate potable water.
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36. Toilets with sinks shall be separated from preparation area, washing area and food storage area.
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B ) Bacterial inspection by test-kits
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1. Sampling Bacterial Inspection shall be applied for the frequency at least twice a year.
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2. Food sample shall be inspected for at least 5 samples/time.
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3. Utensil shall be inspected for at least 3 samples/time.
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4. Food handler's hand shall be inspected for at least 2 samples/time.
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Recommendation/Observation
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Audited by : (Auditor/ Inspector)
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Acknowledged by : (Auditee/ Site Representative)
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