FOOD HANDLING INSPECTION CHECKLIST Providence

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FOOD HANDLING INSPECTION CHECKLIST (Providence)

FOOD HANDLING INSPECTION CHECKLIST

LOCATION:
DATE:
INSPECTION TEAM MEMBERS:

Perishable Area

Are the visitor guidelines for entry into area observed and enforced by staff?
Are employees and personnel adhering to PPE requirements? E.g., hairnets, oven gloves, etc
There are no personal behaviour which could result in contamination of food e.g., chewing gum, eating, contact with hair, face, nose etc
Visibly, the personnel engaged in food handling activities does not appear to have a health status which adversely affects the food?
Is proper hand hygiene practised?
Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
Are spoilages discarded in a timely manner?
Are all walk-in Freezers/chillers clean
Is there good adherence to proper storage of perishables? E.g., good organization, no spoilages, no non-perishable item being stored, etc
Is all equipment kept clean and tidy as required? E.g., wrapping station, cheese cutting station, trollies, scales etc
Are floors and walls/ other ancillary structures adequately washed and kept clean? Example under tables and near walls and corners?
There is no pests observed in area?( dead or alive) or evidence of pest in the Perishable (produce) E.g., rodents, flies, cockroach, ants
Is there evidence of appropriate and adequate pest control?
There are no practices in place to prevent cross contamination?
Is proper hand hygiene practised?
Do workstations look visually clean?
Are personal belongings, cleaning materials & equipment, office materials, tools etc. are not placed in neither the handling nor storage areas
Are all required documentation being done?

Butchery

Are the visitor guidelines for entry into area observed and enforced by staff?
Are employees and personnel adhering to PPE requirements? E.g., hairnets, oven gloves, etc
There are no personal behaviour which could result in contamination of food e.g., chewing gum, eating, contact with hair, face, nose etc
Visibly, the personnel engaged in food handling activities does not appear to have a health status which adversely affects the food?
Is proper hand hygiene practised?
Are the meat Freezers/Chiller clean
Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
Are spoilages discarded in a timely manner?
Is all equipment kept clean and tidy as required? E.g., wrapping station, meat cutting station, three-part sink, scales etc
Are frozen rooms clean and free of debris? No build-up of ice and room is clearly organized and packed appropriately.?
Is there evidence of non-meat items being stored?
Are floors and walls/ other ancillary structures adequately washed and kept clean? Example under tables and near walls and corners?
There is no pests observed in area?( dead or alive) or evidence of pest in the Butchery E.g., rodents, flies, cockroach, ants
Is there evidence of appropriate and adequate pest control?
Are practices in place to prevent cross contamination?
Is proper hand hygiene practised?
Do workstations look visually clean?
Are personal belongings, cleaning materials & equipment, office materials, tools etc. are not placed in neither the handling nor storage areas?
Are all required documentation being done?

Receiving/Bond

Are the visitor guidelines for entry into area observed and enforced by staff?
Are employees and personnel adhering to PPE requirements? E.g., hairnets, oven gloves, safety boots etc
There are no personal behaviour which could result in contamination of food e.g., chewing gum, eating, contact with hair, face, nose etc
Is proper hand hygiene practised?
Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
Is there an assigned area of storage for non-conforming items with appropriate signage to reflect such?
There is no excess build-up of non conformation goods
Is the designated area for receipt of new goods clearly identified and hygienic?
Are items stored correctly and in a tidy manner?
Are aisles in bond clear and free of obstructions?
Is the ventilation in the warehouse/ storage area adequate to maintain required temperature and humidity, while suitable to prevent pests from entering?
There is no pests observed in area?( dead or alive) or evidence of pest in the bond E.g., rodents, flies, cockroach, ants
Is there evidence of appropriate and adequate pest control?
Is proper hand hygiene practised?
There are practices in place to prevent cross contamination?
Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
Are all required documentation being done?

Front Store

Are good housekeeping practices maintained? Example rubbish items, papers and/or garbage not being kept on the floor
Is all equipment kept clean and tidy as required? E.g., freezer, chillers, conveyor at checkout
Are ALL products on shelves requiring a sell by date having such?
Is culling being done in a timely manner and where necessary?
There is no pests observed in area?( dead or alive) or evidence of pest in the Front- end E.g., rodents, flies, cockroach, ants
Is there evidence of appropriate and adequate pest control?
Are aisles clear and free of obstructions?
Are all items provided a sell by date (printed or written)?
Are temperature equipment functioning properly? Is there evidence of temperature checks and servicing?
Are practices in place to prevent cross contamination?
Are items organised on shelf to prevent cross contamination? (e.g., No leaking of water from beef falling on chicken product)
Are all required documentation being done?
Are food handler permits readily available for employees in the departments that deal with foods? Use a random sampling
Are chiller rooms temperature readings within required temperature range with appropriate documentation?
Are frozen rooms temperature readings within required temperature range with appropriate documentation?
There are no Expired Products on shelves
There are no Damage product on packaging on shelf <br>
there is no ice build up in freezer
Are personnel hygiene facilities available and well maintained? e.g., toilets, hand washing sinks, changing rooms, etc
Are special equipment and protective uniforms used specifically for cleaning the toilets and changing rooms?
Is the compound kept clean and clear?
Temperatures Logs

Pest Managements

The exterior building and all exterior structures are clean and in good repair.
Outside grounds, maintained to prevent harborage e.g. accumulation of garbage.
The dumpster area is free of food debris and trash that is attractive to pests.
There are no old equipment stored in the dumpster area.
Is there no evidence of dirt buildup, cobwebs, mildew, or algae on any part of the building?

Interior, Production and Service (Pest Control)

There are no gaps under or around doors and windows, holes in walls or ceiling, with no pooling water.
There is no Grout or tiles are missing, or grout is worn away and has the potential for water accumulation.
There is no evidence of food debris in any part of the store
No Presence of any live of dead rodents outside of traps, 5 or more live or dead rodents inside of traps.
Possible pest entry points were sealed and harborage conditions prevented.
General Comments
Reviewed by:
Food Safety Officer