Food Safety Audit

Receiving area in clean condition without food debris; Weighing balance is present in receiving area and is separate for garbage weighing; Vegetable Disinfection is happening and the Chlorine tab used is not expired; Water Level scale is marked in the Sink; Proper posters are available in vegetable disinfection area creating an awareness how to disinfect and the dilution that needs to be followed.

Chemicals are stored in designated places; All chemicals are having proper name and date tag and is within shelf life; MSDS available in Chemical Storage area

Kitchen Back are was kept clean and free from unwanted or unused utensils; Pathway/Corridor was free from stacking of unwanted materials; No gaps identified that may allow pest to enter Food Handling areas; Doors are well closing so that doesn't allow any pest entry during opening; No vegetation evidenced nearby food handing area that allows pest entry; No hideouts identified that may use to keep unwanted or expired items

Hand wash facility available at the food handling area Entrance; Is provided with soap solution and paper towels; Tap is foot operated or knee operated; Staffs entering are washing their hands in proper way; Hand wash poster available in hand wash area

Supplier approved list is present; All suppliers have provided with up to date FSSAI licence/registration; All suppliers are evaluated and site visit is done once in a year; Supplier meet happening yearly.

Store is kept clean; Separate place for Allergens, Near Expiry products , Sample products and Rejection are maintained; All products stored are having FSSAI number or registration on the packet; No products kept on floor or in open conditions; All food specifications are available in Purchase - Food grade compact ability certificates, migration certificates, chemical and microbiological analysis certificates etc; All packet products stored are with in shelf life and can track in purchase software. Home made spices and masalas are sent to lab for analysis chemical parameters; RQMR is up to date with appropriate entries and is in tally with software; Appropriate posters are available inside or outside store creating an awareness to the staffs; Sanitizers are present inside Store.

All products stored are in appropriate temperatures; Products are with lids, segregated and properly tagged ( name and date ) well inside storage facilities; Products are not over stocked inside the storage hindrance to air blow; Shelf life is met for all packed products kept inside; No direct dripping of water from the fan or coil into the products kept; Temperature is adequate inside storage and same is showing correctly on monitoring device - Temperature gauge; Adequate lighting is present inside the storage; Temperature gauge is calibrated yearly.

Butchery is kept clean and the utenzils too; Have appropriate utenzils and PPE in butchery; No water stagnation or bad odour in Butchery; all equipments are kept clean; Products kept for Thawing is documented up to date; Butchery register is available and is up to date; Stock entered in Butchery Register is in tally with the physical stock; Appropriate posters are available inside Butchery; Garbage bins are provided with lids and is foot operated working in good condition; Instant Sanitizers present inside Butchery if no hand wash facility available; separate chopping board sanitizer tank is available in butchery and chopping boards are not used anywhere outside Butchery.

Thermometer is present inside Kitchen, Service & Store and is Calibrated yearly. Infrared thermometer is present. A master thermometer is present in Engineering. Internal Calibration is done by engineering team for all equipments having temperature gauges and thermometers.

Sanitizers are present inside kitchen and is diluted properly meeting standard ppm; All chopping boards are dipped in sanitizers and is disinfected; Butchery having separate sanitizing tank; All knifes and laddles are disinfected properly in standard ppm; Chopping boards are properly shaved and no deep cut marks evidenced and is clean; Properly color coded chopping boards are used inside Kitchen.

All equipments are properly washed; Hot water available in Pot wash area; Soap solution is available and is properly kept in labelled bottles; Pot wash area is free from water stagnation and food debris; Drain is kept clean and is not tampered; Posters are available as per demand to create awareness;Garbage bins are properly labelled and kept clean; Bins are foot operating inside Kitchen and is in good working condition; No open garbage bins evidenced in Kitchen; Instant sanitizers are present inside Kitchen.

Hoods are kept clean and evidenced without oil stains; Exhaust is working properly; No oil dripping evidenced from exhaust; Fresh air ducts are working fine; No paint peeling evidenced on wall or roof; Walls/tiles and Floor evidenced with no cracks and crevices; All working tables in good condition, not rusted anywhere including the bottom side; Ranges are kept clean and free from rust; Proper cleaning schedule evidenced for hood and burner cleaning; All kitchen equipments are kept clean and free from rust; All drains are cleaned properly and no tampering evidenced; No gaps identified anywhere in Kitchen that may allow cockroaches to breed; No wooden materials are used anywhere in Food handling areas.

Cooking temperature is meeting the standard requirements and is verified by random checking; Cooling procedure is happening as per standard; No food is kept in room temperature; No food is kept without proper cover; Kitchen dry store is kept clean and products are in safe shelf life; No loose packets evidenced without proper label in dry store or any where in Kitchen; Food is holding in safe temperature; Leftovers are not used again; No cooked food is kept in Chiller for more than 48 hours and tracking available for that; No cooked food is kept in Freezer except packed RTE foods.

Bakery is kept clean and floor is not slippery; No products are kept on the floor; Drains are kept cleaned without food debris; All products kept are properly labelled and stored properly in required temperatures; All food packets stored are in safe shelf life and no expired products evidenced; No artificial colors or products without having FSSAI license or registration is stored or used in Bakery; Packing materials used are having Food grade combat ability certificates; Garbage bin is foot operated and is in Good condition; Bin is not in open condition; Instant sanitizers present inside the Bakery.

Garde manger/ Vegetable - Fruit room is kept clean; Products kept are properly labelled and segregated; Good condition chopping boards are used and is properly disinfected after use; Gloves is used by the staffs when handling ready to eat items or salads or juices; Juicers and mixers are kept clean after usage and evidenced without fruit particles; Knifes and laddles are kept in disinfection tank after usage; Instant Sanitizers are present inside vegetable or Grademanger and is filled without any fail; Nothing was kept on floor;

Food holding is adequate and food for pick up is kept in proper temperature; Service pantry is kept clean and all products kept is labelled properly; Service coolers and wine chillers are maintained in proper temperatures; Beverages kept inside coolers are in safe shelf period; No rusted or damaged beverages evidenced in pantry or coolers or chillers; Cutleries and Crockeries are kept in clean places and stacked well; No cracked crockeries evidenced in running;

Buffet temperature is maintained as per the standard; Name tags are kept corresponding to each dish marked with Veg and Non Veg specifications; Salads and hot dishes are kept segregated and there is no chance of cross contamination evidenced; Salads and Deserts are kept in appropriate temperature; Live counters are kept clean and hoods are without oil stains; Buffet area is maintained hygienically and without breeding places for cockroaches;

Scooper is present in Ice-cube machine; Ice-cube is in clean condition without rust or presence of any foreign particles ; Dishwasher is clean and without scales; Proper chemicals are used in Dishwasher and the chemicals are with in Shelf life; Temperature gauge is working in Dishwasher; Final Rinse temperature is set in minimum 80C

Staff Mess is kept Clean; Equipments in good condition; Exhaust is cleaned and without oil stains; No paint peeling or cracks inside Kitchen; No products are kept on Floor; Products are kept properly segregated inside chiller snd dry store; All products are kept with lid and tagged properly; No wooden products are used anywhere in food handling areas.

Speciality kitchen is kept clean and have proper cleaning procedures in place; Chillers and Freezers, if any, is kept clean snd products are segregated properly with name and date tags; Chillers and Freezers, if any, showing proper temperature as per standard and the temperature is documented; Cooking temperature is monitored and documented; Food pick up temperature is maintained and no products are left unattended in room temperature; Kitchen dry store is properly maintained and segregated; FIFO and FEFO is strictly followed in Kitchen dry storage and no expired items evidenced; pot wash is kept clean and no water stagnation evidenced; chemicals are kept properly; cutlery and crockeries are kept clean and free from dust; no wooden materials are used any where in food handling areas.

Hygiene Standards of Food Handlers are properly following; Hairnet is kept outside for access; All staffs are wearing hairnet in food handling area; All food handlers are wearing clean and proper uniforms; Kitchen staffs are wearing kitchen boot shoes; Stewarding Staffs are wearing shoes resistant to water and wearing clean uniform; Personal grooming standards are strictly followed by all food handlers including short hair, trimmed nail, clean hands, beards shaved, moustache trimmed etc

PM record is up to date and is available for all equipment;Break down register is present and all maintenance were documented; Water tank is cleaned as per said frequency

RO Bottling Plant _ The area is kept clean; Documentation in place for the bottles issued; Cleaning of Bottle caps evidenced; Cleaning schedule in place an documented; External lab reports available of water testing; External lab reports available of Swab tests indicating tank is clean; No staffs entering the RO room without hair net, Preventive Maintenance Record available for Oven; Cleaning brush is changed frequently.

Staff Lockers are kept clean; No footwear OR used socks found inside Locker cabin of employees; Wash rooms were kept clean

Approved Supplier List

Supplier Evaluation

Supplier Site Visit

Receiving Quality Monitoring Register

Store Cleaning Checklist

Store Thermometer Calibration Record - External

Store Thermometer Calibration Record - Internal

Weighing Balance Stamping Certificate

Thawing Record

Butchery Register

Butchery Freezer Temperature Log

Thawing Chiller / Ante Room Log

Cooling Record

Cooking Temperature Log

Bakery Temperature Log

Vegetable Chiller Temperature Log

Buffet Temperature Log

Kitchen Thermometer Temperature Calibration Record - External

Kitchen Thermometer Temperature Calibration Record - Internal

Kitchen / Stewarding Checklist

Breakage Register

Service Pantry Temperature Log

Dish Washer Temperature Log

Calibration Record of temperature logs - External

Calibration Record of temperature logs - Internal

Preventive Maintenance Record - Kitchen Equipments

Preventive Maintenance Record - Service Equipments

Preventive Maintenance Record - Icecube

Preventive Maintenance Record- Hood

Lab Report - Raw Food

Lab Report - Raw Vegetable or Salads

Lab Report - Cooked Food Hot

Lab Report- Cold Food

Lab Report- Desert

Lab Report - Heavy Metals ( Fruits/ Vegetables)

Lab Report- Pesticides ( Fruits/ Vegetables)

Lab Report- Aflotoxin

Lab Report - Histamine

Lab Report- Kitchen Tap Water

Lab Report- Service Water

Lab Report - Staff Mess Water

Lab Report - Raw Water

Lab Report - Heavy Metals ( Water)

Lab Report- Pesticide Residue ( Water)

Lab Report- Ice Cube

Lab Report - Legionella

Lab Report - Personal Hygiene (Kitchen)

Lab Report - Personal Hygiene ( Service)

Lab Report- Equipment Hygiene ( Kitchen)

Lab Report- Equipment Hygiene (Service)

Lab Report- Equipment Hygiene ( HK)

Lab Report- Air Quality

Mock Recall

Traceability Record

MRM details

Internal Audit details

Pest Control Agency Agreement

Pest Control Agency - License Copy

Pest Control Fumigation Record

Rodent Trap Record

Pest Trend Analysis Record

Pest Control agency Internal Audit Report

Medical Check Up - Kitchen Staff

Medical Fitness Certificate - Kitchen Staff

Medical Check up - Stewarding Staff

Medical Fitness Certificate - Stewarding Staff

Medical Check up - Service Staff

Medical Fitness Certificate- Service Staff

Training Plan or Matrix

Training Record - Food Safety

Training Record - - ISO 22000

Training Record- Basic Hygiene Practices

Training Evaluation Record

Water Tank Cleaning Record

PM Record

Breakdown Register