Title Page
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Site conducted
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Conducted on
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Prepared by
Infrastructure of outlet Internal Audit
Food Preparation Area
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Food preparation equipment eg: parts of machine are not worn out and replacement are required
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Ice machine is functioning and able to produce ice
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All floors and walls are not cracking or paint peeling off
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All drains and gullies covers are 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 functioning
Cooking/Production Area
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All floors and walls are not cracking or peeling off
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All drains and gullies are appropriately covered.
Chillers and Freezers
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Chillers/freezers are in good working order and maintained at correct temperatures.
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Parts of chillers/freezers are functioning (Gaskets are not worn out and hinges are aligned etc)
Dishwashing Area
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All sinks and ware-washing areas are functioning
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All floors and walls are not cracking or peeling off
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All drains and gullies are appropriately covered.
Dining Area
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Debris, trash etc are not sighted at the exterior of restaurants
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Tables, booth seats/ sofa and chairs are clean and well-maintained. (Not wobbly, not worn out, does not have food stains or crumbs on it etc,booth seats are not torn) <br>
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Crockeries,glassware and utensils are well maintained. (Check quality of glassware and discard chipped glasses, crockery, cutlery)
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All floors and walls are not cracking or peeling off <br>
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Drink dispenser/ Coffee machine are regularly maintained ie parts of machine are not worn out and replacement are required. <br>
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Lights, electrical points, air vent and air con vent are in good working order, clean and well maintained <br>
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Air conditioning is working and dining area is not warm <br>
Cashier Area
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Cashier area is clean and well-maintained.(Cables and extension plugs etc are neatly arranged).
Summary
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Grade
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Shift In-charge
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 kept in tidy conditons 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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All food handlers preparing food and drinks are wearing mask
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Hands are washed with soap and water properly when necessary.
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Hands are wipe with clean towel and not other material
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Use of PPE (apron, gloves etc) when handling food.
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Clean clothes or aprons are worn during food preparation and food service.
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Disposable gloves are changed regularly and/or in between tasks <br>
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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. (eg: chopping boards are not worn out)
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Ice machine is clean eg the interior of ice machine (ice making and storage area)] is cleaned once a month and exterior parts are cleaned once a week
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All floors, walls, pillars, ceiling are free from any visible stains and dry.
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All drains and gullies are clean and free from odour
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All sinks and ware-washing areas are clean and food debris are not sighted (Sink should not be filled with dirty dishes)
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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. (Thawed in chiller, microwave or under running water)
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Condiments are covered to prevent contamination
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Condiments are fresh and safe to use (Not exposed to room temperature for long periods more than 4 hours etc)
Cooking/Production Area
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Cooking/Production area is clean and free from pests.
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All floors,walls,pillars, ceiling are free from any visible stains and dry.
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All drains and gullies are clean and free from odour
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Crockery, utensils and appliances are not dirty,chipped, broken or cracked.
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Condiments are covered to prevent contamination.
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Condiments are fresh and safe to use(Not exposed to room temperature for long periods).
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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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Incoming chilled and frozen products are visually inspected and signed upon receiptarrived at appropriate temperature. <br>
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All food products are promptly unpacked from carton boxes and moved to proper storage areas. <br>
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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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Chillers/freezers gaskets are cleaned and slime/mould are not sighted
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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 stored in chiller and freezer are fresh and not expired.
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Food storage containers are not dirty, 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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All food products are promptly unpacked from carton boxes
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All dried goods are visually inspected and signed upon receipt, and promptly moved to proper storage areas.
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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 food debris are not sighted (Sink should not be filled with dirty dishes)
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All floors, walls, pillars, ceiling are free from any visible stains and dry.
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All drains and gullies are clean and free from odour
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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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Crockery, utensils, food and packaging items are not stored with personal belongings
Dining Area
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Attire worn are clean and tidy. <br>
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All floor,walls,pillars, ceiling are free from any visible stains and dry. <br>
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Dining area is clean and free from pests. <br><br>
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Dining area is free from unwanted articles eg: food crumbs/debris, dust, trash etc <br>
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Drinks preparation area is clean and well-organised. (Outlets with counter table to prepare drinks) <br>
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Drink dispenser/ Coffee machine is kept clean
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Condiments at self service counter are covered and clean. <br>
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Condiments at self service counter are fresh and topped up frequently (containers not empty).
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Display chiller is clean and well maintained, ensure that the food in chiller is safe to consume [No mould, foreign objects (hair, plastic etc) sighted]. <br>
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All operation staffs engaged in preparation of food and drinks are wearing mask.
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Dry goods, drink cans and other food items are not stored on floor.
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Insecticides, detergents and other chemicals are not sighted. <br>
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Crockeries,glassware and utensils are clean and dry well maintained. (Check quality of glassware and discard chipped glasses, crockery, cutlery)
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
