Food Safety Audit Checklist - Ver. 5

Is there a documented food safety and hygiene policy in place?<br>-Minor-

Is there a designated person responsible for overseeing food safety compliance in the premises?<br>-Minor-

Are all staff members aware of the food safety policy and their roles in implementing it?<br>-Minor-

Are all staff members had training on basic food safety and hygiene?<br>-Minor-

Is there a system for receiving and acting upon customer complaint or feedbacks related to quality and food safety?<br>-Minor-

Are staff members trained to handle quality and food safety complaints or feedbacks?<br>-Minor-

Is there an Allergen Management Policy being implemented in the premises?<br>-Minor-

Are staff members aware of the Allergen Management Policy of the premises?<br>-Minor-

Are delivery vehicles checked clean and well maintained (inside and outside) during receiving ?<br>-Major-

Is there a designated person responsible for inspecting incoming deliveries?<br>-Minor-

Are food items checked for proper labeling, temperature, and good packaging condition?<br>-Critical-

Are delivery personnel trained in proper food handling and hygiene practices during receiving?<br>-Minor-

Is there a process for rejecting and returning deliveries that do not meet acceptance quality standards?<br>-Minor-

Are temperature control measures maintained during transportation?<br>-Critical-

Are there food pallets (non-wood) where food items are placed and prevents from direct contact with the vehicle's floor?<br>-Major-

Are food items secured within the delivery truck to avoid tumbling, spilling, or damage?<br>-Major-

Is food storage organized to prevent cross-contamination?<br>-Major-

Are TCS food items stored at appropriate temperatures (refrigerated or frozen)?<br>-Critical-

Are food items covered and labeled with production date and expiry date (or open date and use-by date) in their storage locations?<br>-Minor-

Are F.I.F.O. / F.E.F.O followed for stock rotation?<br>-Minor-

Are chemical agents labeled and cleaning tools stored away from food storage and preparation area?<br>-Minor-

Are storage shelves, cabinets, racks, and containers kept clean and sanitized?<br>-Major-

Are storage areas regularly inspected for signs of pest infestation?<br>-Minor-

Are all stocked goods regularly checked for damage and quality degradation (like rotting, mold-growth, and worms)?<br>-Minor-

Are bulk ingredients stored in airtight food container with opening and use-by dates?<br>-Minor-

Are food items stored at appropriate height or distance to prevent from contamination from ceiling, floor, and walls?<br>-Minor-

Are all goods (food, packagings, chemicals and other non-food stuffs) store off the floor with pallets or shelves from the wall?<br>-Minor-

Are storage area or unit free from clutter and obstruction that could hinder inspection or safety?<br>-Minor-

Is there a Cleaning Schedule Plan / Program in place?<br>-Critical/Major-

Is there adequate equipment and facilities to undertake cleaning effectively?<br>-Minor-

Is the cleaning equipment and tools clean, in good repair, and stored appropriately in the designated area after use? <br>-Minor-

Are high-touch surfaces (food equipment doorknobs, handles, etc.) are cleaned and sanitized frequently?<br>-Critical-

Are floors, walls, and ceilings cleaned regularly using appropriate methods?<br>-Minor

Are sinks regularly cleaned and sanitized?<br>-Major-

Are grease traps and drain lines maintained?<br>-Minor-

Are ventilation hoods and exhaust systems regularly cleaned?<br>-Minor-

Are food preparation areas and equipment surfaces cleaned before and after use?<br>-Major-

Are cutting boards, crockeries, utensils, and service-wares cleaned and sanitized after each use?<br>-Critical-

Are all customer and employee CR cleaned, stocked regularly, and free from unpleasant smell?<br>-Major-

Are handwashing areas maintained clean and sanitized?<br>-Major-

In manual washing; 3-compartment sink standard is followed?<br>-Major-

The dishwashing machine is operating correctly and maintained in good hygiene and order. i.e. Wash tanks are emptied and refilled with clean water and machine is cleaned regularly.<br>-Major-

Only approved cleaning and dishwashing tools are used (no metal pads or scourers)?

Is there a maintenance inspection schedule in place for equipment, facilities, and plumbing?<br>-Minor-<br>

Are the ventilation system and exhaust hoods regularly inspected and serviced?<br>-Major-

Are lights and fixtures working and replaced when necessary ?<br>-Minor-

Are fire suppression systems and extinguishers inspected and in good working condition?<br>-Minor-

Are water filter systems regularly inspected and replaced when necessary for potable water?<br>-Crtical-

Are all equipment and devices working and in good condition; no broken or missing parts?<br>-Major-

Are all crockeries free from cracks, chippings, and utensils are generally in good condition? <br>-Major-

Are all thermometers (probe and Infrared) working and calibrated as necessary basis?<br>-Minor-

Are the premises in good repair inside and out with clean and covered drains, good flooring, walls without paint chipping or cracks, ceiling fitted well, and no exposed electrical wirings?<br>-Minor-

Is there a pest control program in place, conducted by a licensed pest control provider?<br>-Major-

Are there pest control devices and equipment to deter pest entry and activity?<br>-Major-

Are all pest control devices and equipment in good condition and replaced when necessary?<br>-Minor-

Are entry points for pests, such as gaps, open holes, cracks are sealed off?<br>-Critical-

Are pest sightings are reported and documented by the staff?<br>-Minor-

Are pest control records maintained and available for inspection?<br>-Minor-

Are all food handlers adhering to personal good grooming standards (with clean fresh uniforms and appropriate kitchen shoes, facial hair trimmed or shaped, nail cut, taken shower)?<br>-Major-

Daily hygiene practices of food handlers are monitored and corrective actions are recorded.<br>-Minor-

Are there sufficient hand-washing areas installed in all food handling areas, complete with hot/cold water, soap, and drying towels or hand dryers?<br>-Minor-

Personal Hygiene Box is available in all entrance and preparation areas (contains hairnet, face mask, gloves, disposable aprons, and arm sleeves)<br>-Major-

Are food handlers knowledgeable on why and how often they should wash their hands?<br>-Minor-

Are all food handlers wash their hands frequently and properly?<br>-Critical-

Are all food handlers changing PPE after leaving kitchen premises? <br>-Major-

No food handlers using oral nicotine products inside the premises?<br>-Major-

Are cutting boards and knives color-coded for different food item use and being followed?<br>-Major-

Are raw and cooked foods prepared using separate suitable utensils and containers?<br>-Critical-

Are no-cook foods monitored during preparation and checked before serving (salads, fresh juices, desserts)?<br>-Critical-

Is the use of gloves during food handling strictly required and monitored?<br>-Major-

Are cutting boards, knives, and other utensils cleaned and sanitized between different food tasks?<br>-Critical-

Is there a designated area for washing and storage of fresh produce?<br>-Minor-

Are fruits and vegetables washed and sanitized properly?<br>-Critical-

Are frying oils regularly checked, filtered, or replaced to maintain good quality and safety?<br>-Major-

Is there a policy for handling food leftovers, expired, or with signs of spoilage?<br>-Major-

No staff member eating or drinking in the food preparation areas?<br>-Minor-

Correct usage of food equiment and utensils are followed?<br>-Minor-

Are food holding equipment maintained and in good working condition?<br>-Major-

Are all staff members aware of and trained in thawing practices (Chiller Method & Running Water Method)?<br>-Minor-

All foods for thawed appropriately within 24-48 hours and used or consumed immediately?<br>-Critical-

Is there available documentation for thawing recording and monitoring?<br>-Minor-

Are all raw products thawed and stored separately from cooked products to prevent cross-contamination?<br>-Major-

Are products being thawed covered, and or wrapped and labelled correctly?<br>-Major-

Are all food products cooked in a timely way and at the right internal cooking temperature?<br>-Critical-

Cooking of food especially PHF items is monitored regularly and recorded accurately?<br>-Minor-

Cooked foods are cooled to 21°C in the 1st two hours and to 5°C in the remaining four hours. (2-hour/4-hour rule of cooling) using the ice bath method or using Blast Chiller equipment?<br>-Critical-

Is all cooked food being cooled kept in the proper container, covered, and labeled?<br>-Major-

Temperature of cooked foods being cooled is monitored and recorded.<br>-Minor-

When reheating food, standard reheating temperature is being followed?<br>-Critical-

Food items are reheated in an appropriate containers?<br>-Minor-

Are all foods reheated monitored and recorded?<br>-Minor-

Hot and cold holding of food items are monitored and recorded.<br>-Minor-

Are holding temperatures being followed and met?<br>-Critical-

Are holding equipments maintained and good working condition?<br>-Major-

Are waste bins covered, foot-operated, and regularly emptied?<br>-Minor-

Are all waste bins cleaned daily (well dried and no smell)?<br>-Major-

Are cleaning staff trained on proper waste disposal and handling?<br>-Minor-

Are all waste bins placed far enough from food storage and preparation areas to prevent cross-contamination?<br>-Minor-