Title Page
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Location
FOOD HANDLING INSPECTION CHECKLIST (Mega)
FOOD HANDLING INSPECTION CHECKLIST
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LOCATION:
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DATE:
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INSPECTION TEAM MEMBERS:
Bakery
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Are the visitor guidelines for entry into area observed and enforced by staff?
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Are employees and personnel adhering to PPE requirements? E.g., hairnets, oven gloves, etc
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There is no personal behaviour which could result in contamination of food e.g., chewing gum, eating, contact with hair, face, nose etc
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Visibly, the personnel engaged in food handling activities does not appear to have a health status which adversely affects the food?
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Is proper hand hygiene practised?
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Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
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Is there adequate utensil, cooking equipment and/or cooking tool for preparing food?
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Are the utensils cleaned and disinfected frequently? E.g., tools, tray, bowls, pots, spoons
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Are all cooking and/or food preparation equipment cleaned and disinfected as required? E.g., Proofers, heaters, ovens, etc
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Are all cooking and/or food preparation equipment working as required? E.g., Proofers, heaters, ovens, etc
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Are floors and walls/ other ancillary structures adequately washed and kept clean? Example under tables and near walls and corners?
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Are vents and the immediate facility clean and free of dust?
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Do workstations and Tray racks look visually clean?
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Are chiller rooms clean and free of debris?
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Is storage organised in chiller room?
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Are frozen rooms clean and free of debris? No build-up of ice
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Is storage organized (off the ground) and packed appropriately in the freezer rooms?
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Is the cake room well maintained?
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Are practices in place to prevent cross contamination?
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There is no pests observed in area?( dead or alive) or evidence of pest in the bakery E.g., rodents, flies, cockroach, ants
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Is there evidence of appropriate and adequate pest control?
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Are shared areas, surfaces and regularly used tools (e.g., supervisor’s office, telephone, shared desks) regularly cleaned/ sanitized?
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Are personal belongings, cleaning materials & equipment, office materials, tools etc. not placed in neither the handling nor storage areas?
Kitchen
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Are the visitor guidelines for entry into area observed and enforced by staff?
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Are employees and personnel adhering to PPE requirements? E.g., hairnets, oven gloves, etc
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There are no personal behaviour which could result in contamination of food e.g., chewing gum, eating, contact with hair, face, nose etc
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Visibly, the personnel engaged in food handling activities does not appear to have a health status which adversely affects the food?
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Is proper hand hygiene practised?
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Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
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Is there adequate utensil, cooking equipment and/or cooking tool for preparing food?
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Are the utensils cleaned and disinfected frequently? E.g., tools, tray, bowls, pots, spoons e
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Are all cooking and/or food preparation equipment cleaned and disinfected as required? E.g., Proofers, heaters, ovens, etc
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Are all cooking and/or food preparation equipment working as required? E.g., Proofers, heaters, ovens, etc
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Are floors and walls/ other ancillary structures adequately washed and kept clean? Example under tables and near walls and corners?
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Are vents and the immediate facility clean and free of dust?
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Do workstations and tray racks look visually clean?
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Are chiller rooms clean and free of debris?
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Is storage organised in chiller room?
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Are frozen rooms clean and free of debris? No build-up of ice
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Is storage organized (off the ground) and packed appropriately in the freezer rooms?
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There is no pests observed in area?( dead or alive) or evidence of pest in the kitchen E.g., rodents, flies, cockroach, ants
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Is there evidence of appropriate and adequate pest control?
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Are practices in place to prevent cross contamination? E.g., using different utensils for different types of meats
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Are personal belongings, cleaning materials & equipment, office materials, tools etc. not placed in neither the handling nor storage areas?
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Are all required documentation being done?
Perishable Area
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Are the visitor guidelines for entry into area observed and enforced by staff?
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Are employees and personnel adhering to PPE requirements? E.g., hairnets, oven gloves, etc
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There are no personal behaviour which could result in contamination of food e.g., chewing gum, eating, contact with hair, face, nose etc
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Visibly, the personnel engaged in food handling activities does not appear to have a health status which adversely affects the food?
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Is proper hand hygiene practised?
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Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
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Are spoilages discarded in a timely manner?
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Is there good adherence to proper storage of perishables? E.g., good organization, no spoilages, no non-perishable item being stored, etc
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Is all equipment kept clean and tidy as required? E.g., wrapping station, cheese cutting station, trollies, scales etc
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Are floors and walls/ other ancillary structures adequately washed and kept clean? Example under tables and near walls and corners?
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There is no pests observed in area?( dead or alive) or evidence of pest in the perishable E.g., rodents, flies, cockroach, ants
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Is there evidence of appropriate and adequate pest control?
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Are practices in place to prevent cross contamination?
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Is proper hand hygiene practised?
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Do workstations look visually clean?
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Are personal belongings, cleaning materials & equipment, office materials, tools etc. are not placed in neither the handling nor storage areas
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Are all required documentation being done?
Butchery
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Are the visitor guidelines for entry into area observed and enforced by staff?
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Are employees and personnel adhering to PPE requirements? E.g., hairnets, oven gloves, etc
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There are no personal behaviour which could result in contamination of food e.g., chewing gum, eating, contact with hair, face, nose etc
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Visibly, the personnel engaged in food handling activities does not appear to have a health status which adversely affects the food?
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Is proper hand hygiene practised?
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Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
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Are spoilages discarded in a timely manner?
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Is all equipment kept clean and tidy as required? E.g., wrapping station, meat cutting station, three-part sink, scales etc
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Are frozen rooms clean and free of debris? No build-up of ice and room is clearly organized and packed appropriately.?
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Is there evidence of non-meat items being stored?
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Are floors and walls/ other ancillary structures adequately washed and kept clean? Example under tables and near walls and corners?
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There is no pests observed in area?( dead or alive) or evidence of pest in the butchery E.g., rodents, flies, cockroach, ants
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Is there evidence of appropriate and adequate pest control?
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Are practices in place to prevent cross contamination?
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Is proper hand hygiene practised?
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Do workstations look visually clean?
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Are personal belongings, cleaning materials & equipment, office materials, tools etc. are not placed in neither the handling nor storage areas?
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Are all required documentation being done?
Receiving/Bond
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Are the visitor guidelines for entry into area observed and enforced by staff?
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Are employees and personnel adhering to PPE requirements? E.g., hairnets, oven gloves, safety boots etc
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There are no personal behaviour which could result in contamination of food e.g., chewing gum, eating, contact with hair, face, nose etc
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Is proper hand hygiene practised?
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Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
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Is there an assigned area of storage for non-conforming items with appropriate signage to reflect such?
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There is no excess build-up of non-conforming goods
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Is the designated area for receipt of new goods clearly identified and hygienic?
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Are items stored correctly and in a tidy manner?
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Are aisles in bond clear and free of obstructions?
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Is the ventilation in the warehouse/ storage area adequate to maintain required temperature and humidity, while suitable to prevent pests from entering?
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There is no pests observed in area?( dead or alive) or evidence of pest in the bond E.g., rodents, flies, cockroach, ants
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Is there evidence of appropriate and adequate pest control?
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Is proper hand hygiene practised?
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Are practices in place to prevent cross contamination?
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Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
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Are all required documentation being done?
Store Front
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Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
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Is all equipment kept clean and tidy as required? E.g., freezer, chillers, conveyor at checkout
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Are ALL products on shelves requiring a sell by date having such?
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Is culling being done in a timely manner and where necessary?
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There is no pests observed in area?( dead or alive) or evidence of pest in the front store E.g., rodents, flies, cockroach, ants
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Is there evidence of appropriate and adequate pest control?
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Are aisles clear and free of obstructions?
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Are all items provided a sell by date (printed or written)?
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Are temperature equipment functioning properly? Is there evidence of temperature checks and servicing?
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Are practices in place to prevent cross contamination?
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Are items organised on shelf to prevent cross contamination? (e.g., No leaking of water from beef falling on chicken product)
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Are all required documentation being done?
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There are no Expired products on the shelf<br>
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There is no Ice build-up in freezer<br>
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there are no Damage product on packaging on shelf <br>
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Food Safety and HS Concerns<br>E.g. Are trolley and ladder in its correct place)
Pest Management
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The exterior building and all exterior structures are clean and in good repair.
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Landscaping i.e. plants, bushes and grass areas are well maintained and not over grown
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Outside grounds, not maintained to prevent harborage e.g. accumulation of garbage.
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The dumpster area is free of food debris and trash that is attractive to pests.
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Old equipment is not stored in the dumpster area.
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Exterior bait stations in place and functional/missing.
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There are no evidence of dirt buildup, cobwebs, mildew, or algae on any part of the building?
Interior, Production and Service (Pest Control)
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There are no gaps under or around doors and windows, holes in walls or ceiling, with no pooling water.
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There are no Grout or tiles are missing, or grout is worn away and has potential for water accumulation.
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There are no gaps in the electrical conduit in or around the food production areas.
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There is no evidence of food debris in any part of store
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The floors, walls, ceilings, and lights are clean and in good repair.
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Equipment, packaging, and ingredients not stored 15 cm (6 inches) off the floor.
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Presence of any live of dead rodents outside of traps, 5 or more live or dead rodents inside of traps.
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There no presence of any insect residing in food i.e. ants, weevil, moths etc.
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Possible pest entry points sealed and harborage condition prevneted.
Regulations
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Are food handler permits readily available for employees in the departments that deal with foods? Use a random sampling
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Are chiller rooms temperature readings within required temperature range with appropriate documentation?
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Are frozen rooms temperature readings within required temperature range with appropriate documentation?
Other Areas
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Are personnel hygiene facilities available and well maintained? e.g., toilets, hand washing sinks, changing rooms, etc
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Are special equipment and protective uniforms used specifically for cleaning the toilets and changing rooms?
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Is the compound kept clean and clear?
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General Comments
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Reviewed by Person:
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Food Safety Officer
