Food Gap Analysis

• Document No.

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

1 Receiving Bay

• 1.1 Separated meat & vegetable washing areas

  Yes

  No

  N/A

• 1.2 Cleanliness of the drainage

  Yes

  No

  N/A

• 1.3 Non availability of pest harboring places

  Yes

  No

  N/A

1.4 Garbage bins

• 1.4.1 Availability of garbage bins

  Yes

  No

  N/A

• 1.4.2 Cleanliness of the garbage bins

  Yes

  No

  N/A

• 1.4.3 Whether lids are closed

  Yes

  No

  N/A

• 1.5 Availability of separated trolleys for fruits and vegetables

  Yes

  No

  N/A

• 1.6 Cleanliness of the ceiling

  Yes

  No

  N/A

• 1.7 Cleanliness of the wall

  Yes

  No

  N/A

• 1.8 Cleanliness of the floor

  Yes

  No

  N/A

2 Stores

2.1 Doors

• 2.1.1 Entry restriction of the doors

  Yes

  No

  N/A

• 2.1.2 Whether doors are properly closed

  Yes

  No

  N/A

• 2.2 Whether all the food items including Flour and rice bags are stored 6 inch above the floor and 6 inch away from the floor

  Yes

  No

  N/A

2.3 Large food storage buckets

• 2.3.1 Adequacy of labeling

  Yes

  No

  N/A

• 2.3.2 SS scoop availability

  Yes

  No

  N/A

• 2.3.3 Availability of polythene covers inside the bucket

  Yes

  No

  N/A

• 2.3.4 Suitability of the polythene bags

  Yes

  No

  N/A

• 2.3.5 Damage proof buckets

  Yes

  No

  N/A

2.4 Small food storage buckets

• 2.4.1 Proper labelling (Item name, Expiry date)

  Yes

  No

  N/A

• 2.4.2 Availability of polythene covers inside the bucket

  Yes

  No

  N/A

2.5 Storage racks

• 2.5.1 Proper labeling of racks

  Yes

  No

  N/A

• 2.5.2 FIFO maintenance(Green for new/Red for old)

  Yes

  No

  N/A

• 2.5.3 FEFO maintenance

  Yes

  No

  N/A

• 2.5.4 Whether relevant goods are available in the racks <br>according to labels<br>

  Yes

  No

  N/A

• 2.5.5 Cleanliness under the racks

  Yes

  No

  N/A

• 2.5.6 Dust availability on the racks

  Yes

  No

  N/A

• 2.5.7 Whether nonfood items are stored with food items

  Yes

  No

  N/A

• 2.5.8 Whether heavy items are in the bottom layer <br> and light items are in the top layer of the racks<br>

  Yes

  No

  N/A

• 2.6 Packing materials - Whether primary packing materials are properly covered<br>

  Yes

  No

  N/A

2.7 Potato / Onion / Coconut storage

• 2.71 Separate storage from other foods

  Yes

  No

  N/A

• 2.7.2 Availability of pellets

  Yes

  No

  N/A

• 2.7.3 Availability of buckets from other foods

  Yes

  No

  N/A

• 2.7.4 FIFO maintenance for coconuts

  Yes

  No

  N/A

• 2.8 Oil storage

  Yes

  No

  N/A

3 Freezers, Fridges and Cold rooms

3.1 Temperature records

• 3.1.1 Availability of calibrated temperature indicators

  Yes

  No

  N/A

• 3.1.2 Availability of temperature records

  Yes

  No

  N/A

3.1.3 Proper checking of temperature of freezers and cold rooms (Should be checked three times a day)

• 3.1.3.1 Signature of the authorized person

  Yes

  No

  N/A

• 3.1.3.2 Signature of the reviewed person

  Yes

  No

  N/A

3.2 Egg storage

• 3.2.1 Separate storage of eggs from other foods

  Yes

  No

  N/A

• 3.2.2 Proper storage of eggs ( eggs should be stored in bottom shelves)

  Yes

  No

  N/A

• 3.3.3 Cleanliness of the eggs

  Yes

  No

  N/A

3.3 Sea foods

• 3.3.1 Separate storage of processed meat and raw meat

  Yes

  No

  N/A

• 3.3.2 Absence of blood on the freezer floor

  Yes

  No

  N/A

4 Vegetables Cool room / office

• 4.1 Bulbs should be properly covered

  Yes

  No

  N/A

• 4.2 All the processed food items should be adequately covered and date tagged.

  Yes

  No

  N/A

• 4.3 Glasses exposed to food preparation areas should be shatter proof.

  Yes

  No

  N/A

• 4.4 Damaged strip curtain should be repaired.

  Yes

  No

  N/A

5 Diary

• 5.1 Dairy

  Yes

  No

  N/A

6 Rice washing/ Coconut preparation area

• 6.1 Dryness of the floor

  Yes

  No

  N/A

6.2 Cleanliness

• 6.2.1 Cleanliness of the floor

  Yes

  No

  N/A

• 6.2.2 Cleanliness of the door

  Yes

  No

  N/A

• 6.2.3 Cleanliness of the wall

  Yes

  No

  N/A

• 6.2.4 Cleanliness of the gully hole

  Yes

  No

  N/A

• 6.2.5 Dust accumulation

  Yes

  No

  N/A

• 6.3 Availability exhaust fan

  Yes

  No

  N/A

6.4 Coconut scrapers

• 6.4.1 Proper cleaning after use

  Yes

  No

  N/A

• 6.4.2 Availability of the cover

  Yes

  No

  N/A

• 6.4.3 Cleanliness of the cover

  Yes

  No

  N/A

7 Vegetables preparation

• 7.1 Availability of proper color coded chopping boards and knives

  Yes

  No

  N/A

• 7.2 Adequacy of lightening of leaf preparation area

  Yes

  No

  N/A

• 7.3 Cleanliness of the chopping boards

  Yes

  No

  N/A

• 7.4 Garbage bins whether properly closed

  Yes

  No

  N/A

7.5 Cleanliness

• 7.5.1 Cleanliness of the gully hole

  Yes

  No

  N/A

• 7.5.2 Cleanliness of the wall

  Yes

  No

  N/A

• 7.5.3 Cleanliness of the sink

  Yes

  No

  N/A

• 7.5.4 Cleanliness of the floor

  Yes

  No

  N/A

8 Butchery

• 8.1 Usage of the properly colour coded chopping boards & knives

  Yes

  No

  N/A

• 8.2 Suitability of chopping boards

  Yes

  No

  N/A

8.3 Cleanliness

• 8.3.1 Cleanliness of the floor

  Yes

  No

  N/A

• 8.3.2 Cleanliness of the ceiling

  Yes

  No

  N/A

• 8.3.3 Cleanliness of the sinks

  Yes

  No

  N/A

• 8.4 Cleanliness of the gully holes

  Yes

  No

  N/A

9 Condiment trolley

• 9.1 Separate ss containers

  Yes

  No

  N/A

• 9.2 Separate spoons

  Yes

  No

  N/A

• 9.3 Separate lids

  Yes

  No

  N/A

• 9.4 Cleanliness of the containers

  Yes

  No

  N/A

10 Brat fan

• 10.1 Availability

  Yes

  No

  N/A

• 10.2 Cleanliness

  Yes

  No

  N/A

11 Hot Range

• 11.1 Cleanliness of the canopy

  Yes

  No

  N/A

11.2 Condition of the bulbs

• 11.2.1 Heat resistance bulbs

  Yes

  No

  N/A

• 11.2.2 Whether burnt bulbs are removed

  Yes

  No

  N/A

• 11.2.3 Whether bulbs are well covered

  Yes

  No

  N/A

• 11.2.4 Cleanliness of the bulbs

  Yes

  No

  N/A

11.3 Cookers/Burners

• 11.3.1 Regular service of cookers/ burners

  Yes

  No

  N/A

• 11.3.2 Cleanliness of the cookers/ burners

  Yes

  No

  N/A

11.4 Grills

• 11.4.1 Regular service of grills

  Yes

  No

  N/A

• 11.4.2 Cleanliness of the grills

  Yes

  No

  N/A

11.5 Ovens

• 11.5.1 Regular service of ovens

  Yes

  No

  N/A

• 11.5.2 Cleanliness of the ovens

  Yes

  No

  N/A

11.6 Rice steamers

• 11.6.1 Rice steamers

  Yes

  No

  N/A

12 Pot washing area

• 12.1 Dryness of the floor (Not in the operation time)

  Yes

  No

  N/A

12.2 Pot washing sinks

• 12.2.1 Cleanliness under the sinks

  Yes

  No

  N/A

• 12.2.2 Cleanliness of the gully hole

  Yes

  No

  N/A

• 12.3 Adequacy of the pot holding racks

  Yes

  No

  N/A

• 12.4 Cleanliness of the pot holding racks

  Yes

  No

  N/A

• 12.5 Availability of hot and cold water

  Yes

  No

  N/A

12.6 Garbage bins

• 12.6.1 Availability of colour coded paddle operated garbage bins

  Yes

  No

  N/A

• 12.6.2 Whether more than 3/4 of garbage bins are filled or not

  Yes

  No

  N/A

• 12.7 Cleanliness of the wall

  Yes

  No

  N/A

• 12.8 Cleanliness of the floor

  Yes

  No

  N/A

• 12.9 Cleanliness of the ceiling

  Yes

  No

  N/A

13 Waste chamber/ Garbage sorting area

• 13.1 Availability of proper place for garbage bags

  Yes

  No

  N/A

• 13.2 Food residues (or sections) should not be come out of the bags

  Yes

  No

  N/A

• 13.3 Proper closure of the door to prevent bad smell coming out

  Yes

  No

  N/A

14 Condition of the cleaning equipment

• 14.1 Suitability for the usage

  Yes

  No

  N/A

• 14.2 Absence of wooden handles

  Yes

  No

  N/A

• 14.3 Availability of suitable place outside the kitchen after cleaning

  Yes

  No

  N/A

15 Service counter

• 15.1 Cleanliness of the display cupboards

  Yes

  No

  N/A

15.2 Appearance of the service counter employees

• 15.2.1 Clean and proper uniforms (Hair nets and masks should be worn by the employees)

  Yes

  No

  N/A

• 15.3 Restricted entrance to the service counter

  Yes

  No

  N/A

• 15.4 Availability of hot holding and cold holding facilities

  Yes

  No

  N/A

• 15.5 Absence of damaged plates

  Yes

  No

  N/A

• 15.6 Availability of colour coded, paddle operated garbage bins

  Yes

  No

  N/A

16 Other Observed Critical (not listed above)

17 Additional Observations

18 Supplementary Recommendations

• 19 Total number of food safety opportunities identified:

Acknowledgement

• By signing below, you acknowledge that the above findings have been discussed with you and corrective actions are being taken to immediately resolve any findings. You are also acknowledging that critical violations are a violation of company policy and that you may be subject to disciplinary action up to and including termination for any negative findings contained in this report.

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  • Agree
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  Date

Signature

• Auditor Signature

  Sign

• Unit Manager Signature

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