Title Page
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FOOD SAFETY AUDIT
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FSA - 001
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OUTLET NAME:
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Conducted on
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Prepared by :
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Location
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Personnel
PREMISES
G HOSPITALITY FOOD SAFETY AUDIT
PREMISES
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Surrounding areas are cleaned and maintained adequately
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Walls, floors, edges/junctions and drains are clean and are in good state
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ceiling & overheads are clean
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Ventilation holes and drainage holes and lights are covered properly
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The area is free from any objectionable odors, smoke , dust and other contaminants
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Hot water facility is available throughout the operation
FOOD HANDLING & PREPARATION
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Staffs are following proper receiving procedures
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Food handling equipment, utensils and food contact surfaces are properly maintained or washed and/or sanitized before every use or as applicable
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Frozen food is thawed either under refrigeration or using a microwave oven or in cold running wate
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Vegetable sanitation procedures are in place and is followed
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Procedures are in place to prevent cross contamination
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Food is cooked to the safe internal temperature for an appropriate time.
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Food is prepared in small batches to limit exposure to Temperature danger zone not more than 90 minutes
HOT & COLD HOLDING
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Food holding areas/units are clean and organized
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Food is heated to the required safe internal temperature before placing in the hot holding unit
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Hot holding units are not used to reheat potentially hazardous foods
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Hot Holding unit is pre-heated before hot food is placed in unit
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Temperature of cold food being held is at or below 5 degrees
FOOD STORAGE
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Temperature of chillers is maintained at below 5 degrees<br>
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Thermometers are available and calibrated
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Temperature of dry storage areas is between 10° C to 25°C
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Temperature of chillers is maintained at below -12to-18 degrees
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Food is stored 6 inches above the floor, walls and ceiling and 12 inches away from cooling fans
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Storage areas/ units are clean and organized
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There are no expired items, no bulging or leaking canned goods in all storage
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Open bags of food are stored in containers with tight-fitting lids and labeled
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All food is covered and properly labeled (labels contains correct information)
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Non Food chemicals are clearly labeled and stored away from Food and food related supplies & is in a lockable condition
CLEANING & SANITATION
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cleaning and sanitizing schedule is in place & followed
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dishwashing machines is properly set up (such as gauge and chemicals are at a recommended levels)
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water temperature is correct for wash 50°C to 60°C and rinse at 80°C
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if using a chemical sanitizer, correct concentrations are used and monitored
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Floors & Walls are clean
PERSONAL HYGIENE
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Team members wear clean and proper uniform including shoes
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Effective hair restraints &/or protective clothing are properly worn
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Fingernails are short, unpolished and clean ( no artificial nails allowed)
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Jewelry is limited to a plain ring such as a wedding band. NO wrist watch and bracelets ( no jewelry in the BOH )
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Burns, wounds and sores, scabs and blue water proof colored bandage are covered with a food grade glove while handling food
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hands are washed as per the hand washing guidelines at every 20 minutes intervals and/or when required
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Staffs appear to be in good health
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Employees are using assigned restrooms
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Hand washing stations are operational, clean, unobstructed and are equipped with soap, disposable towels, warm water and guidelines are posted
GARBAGE STORAGE & DISPOSAL
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garbage bins are kept covered
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garbage bins at food handling areas are emptied as necessary or at every 4 hours interval
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Cardboard boxes, outer wraps are removed and placed in specially designated areas
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loading dock and area around the bins are cleaned and odorless
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garbage bins are clean
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Outside doors have screens, are well sealed, and are equipped with a self-closing device, electrical air curtain or plastic strip curtains.
PEST CONTROL
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No evidence of pests is present.
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Pest Control visits are documented
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Pest sighting is recorded
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Recommendations fromPest Control Visits are acted upon
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exhaust hoods and filters are clean , working properly
EQUIPMENT
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All small equipment and utensils including cutting boards and knives are cleaned and sanitized between uses and when required
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Small equipment and utensils are washed, sanitized and air dried
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thermometers are cleaned and sanitized after each use
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drawers and racks are cleaned
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clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or food handlers
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equipment are dismantled, cleaned and sanitized before and after every use
DOCUMENTATION
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Grease trap visits are documented
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Equipment installed properly and broken items are handled properly
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All Food handlers have Valid Occupational Health Card
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MSDS is available for all chemicals used in operation
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Storage Temperatures are monitored and documented
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Cooking & Reheating Temperature is being monitored and documented
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Food handlers reports sickness like diarrhea, vomiting, food borne diseases, serious colds/Flu, septic cut/wounds etc. to the concerned person
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Grease Trap contracts are maintained & up to date
