Title Page
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Location:
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Date:
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Completed By:
FOOD HANDLING INSPECTION CHECKLIST (Mini)
Food Handling Inspection Checklist
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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They 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 the boxes packed away from the wall? ( six inches away from the wall)
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Are all required documentation being done?
Front Store
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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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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?
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Is there any discoloration of packaged meat (Turkey, Beef, Pork, Ham, Chicken)?
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There are no Expired products found on shelves
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There are no damaged products or packaging on the shelves?
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There no evidence of Ice build-up in freezers(s)?
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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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There are no signs of pest activities in and around the store?
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There are no signs of pest entry points in the store
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There are no visible pest nesting area in and around the store?
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Is the compound kept clean and clear?
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General Comments
