Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Canteen Safety Checklist
Hygiene of Food Rooms & Equipment
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Are food rooms and equipment in good condition and well maintained?
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Calibration of all cold/hot holding done by third party and hand held thermometer calibration records available?
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Are food rooms clean and tidy and do staff clean as they go including difficult areas?
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Is equipment easy to clean and kept in a clean condition?
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Are all food and hand contact surfaces e.g. and cleaned/ disinfected regularly?
Food Storage
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Are deliveries appropriately stored immediately?
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Is ready-to-eat food stored separately in fridges and freezers?
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Is food in fridges/freezers covered?
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All food products and properly labeled with date and other information.
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Are dried goods stored correctly above the floor level and not expired?
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Are freezer and fridge working properly. e.g -18C temperature for freezer and below 5C for fridge?
Food Handling Practices
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Are ready-to-eat foods prepared in clean areas?
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Vegetable washed and disinfected before serving?
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Do staff know about allergen management in the kitchen.
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Does the food shelve clearly mention the food allergen information?
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Food contact surface like cutting boards, knives etc washed and disinfected before use
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Is high risk food cooled as quickly as possible?
Personal Hygiene
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Are staff fit to work, wearing clean, suitable hygiene and following rules particularly hand washing, hairnets and gloves?
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Are hand wash basins clean with proper supply of water,soap and paper towel?
Pest Control
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Are premises pest proofed and free from any signs of pests?
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Where necessary are external doors/ windows fitted with suitable fly screens?
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Is food properly protected from risk of contamination by pests?
Waste Control
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Is food waste stored correctly outside and is the refuse area kept clean?
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Is unfit food clearly labelled and stored separately from other foods?
Checks and Record Keeping and Compliance
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Vendor has valid food supply permit?
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All suppliers information updated on the food watch system?
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Daily checks done and reported on DM food watch?
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Are equipment time/temperature combinations regularly cross-checked?
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All external vendor cleaning records available?
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All catering staff documents up to date? (e.g PIC, Basic Food Hygiene,Health card ext)