Dlaksa FS Audit Checklist

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Food Safety Inspection Audit

A. Cleaning

1. Expired chemical/ sanitizer in used
2. Cleaning chemicals not been stored properly (e.g. without cap, not protected)
3. Cleaning chemicals not stored in separated area
4. No label / identification on chemicals containers
5. Dirty floors
6. Dirty walls
7. Dirty equipment
8. Dirty shelving
9. Other areas not clean
10. Evidence of long term cleaning failures / build up of food debris on food contact surfaces where open food is handled (not related to normal daily cleaning conducted)
11. Risk of food contamination from cleaning equipment and chemicals
12. Cleaning equipment not stored in a separated area
13. Cleaning equipment stored dirty/ hang at segregated area
14. Mop bucket found with dirty water
15. Metal cleaning scourer, sponge based cleaning pad or duster found
16. Wooden handled cleaning equipment found
17. Usage of unapproved chemical inside outlet

1) Risk of food contamination from pest control measures e.g. fly trap located directly above or too near with food, food packaging or food equipment
2) Grain, granulated, powdered type poison bait or food bait in use
3) Insect killers / pest control devices not maintained properly so they are not effective
4) Evidence of pest activity / infestation (rodent, cockroach, flying insects, others)
5) Pest found in food (except cockroach / rodent)
6) One or more live rodents observed OR two or more live cockroaches observed where open food is handling
7) Any dead rodent or cockroach found in ingredient or finished product
8) Pest control documents and service chit (min 3 months record)

1) Product put on floor directly
2) Walls, floor, ceiling and equipment are in bad condition (e.g. broken ceiling)
3) Ineffective Housekeeping: m) Not well organized
4) Products not put directly on floor but with less than 15cm distance
5) Off odors smelled in the area
6) Drains dirty, not functioning properly and standing water on the floor
7) Waste bins not covered / completely closed
8) Waste bins hand operated
9) Waste bins seen dirty/ damaged/ not emptied regularly
10) No handwash soap available
11) No hand drying facilities/ hand drying paper towel
12) Reusable cloths or cloth rolls used for hand drying
13) Scoop not stored properly (e.g. handle touching the ice, peanut)
14) Improper / damaged container is used as scoop
15) Adequate extract ventilation hood not provided for pot
16) Extraction hoods or their filters / baffles dirty/ damaged

1) Chilled/ frozen products not moved to correct chiller within 20 minutes of arrival and temperature of product over 8°C/ -15°C
2) High risk chilled product over 8°C/ frozen products over -15°C during display or storage and does not meet the local regulation
3) Prepared high risk chilled product over 8°C without an effective time control system
4) No equipment temperature monitoring in place
5) No evidence that effective action taken when equipment temperature is running above specification
6) Hot hold food below 60°C and does not meet the local regulation (e.g. soup in pot)
7) Records appear to be made up / fabricated/ not filled up properly

1) Team member handling open foods have dirty or soiled clothing / apron
2) Uniform, apron, cap and hair net not available/ damaged for all team member
3) Mask, beard net / snood not worn where necessary
4) Team member not washing their hands when necessary or not follow correct hands washing procedures
5) Contamination risk from loose jewelry
6) Team member not following hygiene rules e.g. No eating and smoking during working or no false eyelashes
7) Fingernails are dirty, polish / false fingernails worn
8) Disposable gloves reused
9) Disposable gloves not used when touching RTE food
10) Team member wearing their aprons in the toilet/ outside outlet
11) Local regulation not followed (business license, FOSIM, IC/passport copy, typhoid, food handler certificate, Aeon letter (if applicable, etc.)
12) No dedicated (labelled) area for team member to store their personal belongings
13) Personal items not stored separately from food, food contact equipment and packaging
14) Gloves were not used on hands with cuts / grazes
15) No plaster available
16) No brightly coloured plaster available
17) Team member do not appear to be healthy
18) First aid kit not available/ not complete
19) Good hygiene practice notification, health practice, health education, smoking ban or The Blue Ribbon certificate premises not available ( if applicable)

1) No shelf life monitoring system
2) Secondary shelf life system for opened/ processed products is not followed
3) Ingredients use in bad condition
4) Out of shelf life / expired ingredients used for product making
5) No label/ signage for expired/ damaged product (food and non-food item)- segregated and quarantined
6) Correct rotation method not used (FEFO)
7) Out of shelf life / expired chilled/frozen food products displayed for sale beyond the labelled shelf life
8) Extension of Shelf life (including any relabeling)

1) Opened food or food packaging not covered / protected properly e.g. exceed 20mins
2) Direct contamination raw to cook/RTE food
3) No separate utensils and / or other equipment for raw and cooked food handling
4) Non-food contact area cleaning cloth used for cleaning food contact areas
5) Food contact packaging material, trays, wrapping not stored in a clean area and protected from cross contamination
6) Risk of physical/chemical/microbial contamination of food observed
7) Breakable blade cutter found in use
8) Wooden food contact utensils in use