Title Page
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Conducted on
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Prepared by
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Location
Food Hygiene Audit Checklist
Personal Hygiene
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All Food Handlers are not suffering from diarrhoea, fever or any other illness.
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Hair is tidy and covered with caps or hair nets when necessary.
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Fingernails are kept short, clean and free from nail polish & faux fingernails.
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No jewelleries/accesories are worn during food preparation.
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Hands are washed with soap and water properly when necessary.
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Use of PPE (apron, gloves etc) when handling food.
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Cuts and sores on hands if any, are covered with waterproof plasters.
Food Preparation Area
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Food preparation area is clean and free from pests.
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Food preparation equipment is clean and well-maintained.
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All floors and walls are clean and dry.
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All drains and gullies are clean and appropriately covered.
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Lighting, ventilation/exhaust system and working surfaces are in good working order, clean and well-maintained.
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All sinks and ware-washing areas are clean and well-maintained.
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Soap dispensers are working and filled up.
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Food is not prepared on the floor or drain.
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Chopping boards and knives are thoroughly cleaned in between tasks.
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Separate chopping boards, knives, tongs and other utensils are used for cooked and uncooked food.
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Frozen products are thawed in proper manner.
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Condiments are covered and clean.
Cooking/Production Area
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Cooking/Production area is clean and free from pests.
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All floors and walls are clean and dry.
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All drains and gullies are clean and appropriately covered.
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Crockery, utensils and appliances are not chipped, broken or cracked.
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Condiments are covered to prevent contamination.
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Foot-operated refuse bins are used.
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Refuse bins are properly lined with trash bags.
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Refuse bins are kept covered at all times when not in use.
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No personal belongings observed in kitchen.
Chillers and Freezers
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Chillers/freezers are in good working order and maintained at correct temperatures.
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Chillers/freezers are not overstocked.
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Chiller/freezers are kept clean and well-organised.
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Chiller/freezer gaskets are cleaned and well-maintained.
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All open food is properly wrapped/covered, labelled and dated with an opened date.
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Cooked food is stored separately from raw food. (If cooked and raw are in the same chiller/freezer, cooked food to be above raw food)
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First Expire First Out (FEFO) is observed.
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Ingredients are fresh and not expired.
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Food storage containers are not broken or chipped.
Dry Goods Storage
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Food storage area is clean and free from pests.
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Food storage area is clear of obstructions from unwanted boxes, crates and other articles.
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Food storage area is adequately ventilated.
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Dry goods, drink cans and other food items are stored neatly on shelves at least 30 cm above ground.
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First Expire First Out (FEFO) is observed.
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Insecticides, detergents and other chemicals are stored away from food products.
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Food storage containers are not broken or chipped.
Dishwashing Area
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Dishwashing area is clean and free from pests.
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All sinks and ware-washing areas are clean and well-maintained.
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All drains and gullies are clean and appropriately covered.
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Appropriate foot-operated refuse bins are used.
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Refuse bins are properly lined with trash bags.
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Refuse bins are kept covered at all times when not in use.
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Chemicals are kept together neatly and bottles are not soiled.
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Brooms, dustpans and mops are hung up.
Staff Locker Area
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Staff locker area is clean and free from pests.
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Staff locker area is not used for storage purposes.
Dining Area
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Tables and chairs are clean.
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All walls and pillars are clean.
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Dining area is free from unwanted article.
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Cutleries are clean and dry.
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Condiments are covered and clean.
Documents
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All food handlers have undergone the Basic Food Hygiene Course and refresher training if needed.
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All food handlers are registered with NEA
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Pest control reports are in order.
Summary
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Grade
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Shift In-charge
