标题页
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执行场所
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执行时间
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准备人员
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位置
Part1: regular
1. Food source
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1.1 Are all foods from legal sources? (Check the purchase list and corresponding goods / check labels, farms, and supplier business license)
2. Food storage
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2.1 Is the raw food stored immediately upon receiving?
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2.2 Is food received stored at the appropriate temperature? (4°C or -18°C or room temperature depends on food)
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2.3 Is food stored within 2h?
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2.4 Is high-risk food being kept at below 4°C or above 60 °C to avoid the temperature danger zone?
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2.5 No high-risk food placed in the danger zone (4~60 °C) exceed 2 hours.
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2.6 The refrigerator is not overloaded (recommend maximum 70-75% usage).
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2.7 Are all foods stored in sealed or covered containers?
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2.8 Are there any controls to separate ready-to-eat food and raw food? (e.g., different storage regions, use of physical separation)
3. Food handling
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3.1 Is frozen food defrosted in proper ways? (by any one of the 3 methods listed below) (1) In a refrigeration unit between 0°C and 4°C. (2) In a microwave oven. (3) Under running cold tap water.
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3.2 Is there a thermometer for cooking purposes in the kitchen?
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3.3 Is the target combination of cooking temperature & time being fulfilled?
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3.4 Are all foods delivered with protective cover?
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3.5 Are all foods consumed before expiry date?
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3.6 Is there an instruction for the judgement of frying oil color in kitchen?
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3.7 Frying oils is changed immediately when the color change as instruction indicated.
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3.8 No visible fouling and scum formation in the frying oils.
4. Equipment
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4.1 Food contact surface of equipment is impervious to grease, food particles or water.
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4.2 Is the food-contact utensils and equipment cleaned and sanitized between each use for raw food and ready-to-eat food?
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4.3 Is equipment/tools/container cleaned properly? (3 steps) text (1) Pre-scraping the utensils or surfaces and rinsing with clean water (2) Washing with warm water and detergent by agitation (3) Rinsing with clean water
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4.4 Is equipment/tools/containers sanitized properly? (by any one of the 3 methods listed below) (1) Being immersed in boiling water for not less than one minute inside a sterilizer (2) Being immersed in a non-toxic solution containing a bactericidal agent (3) Mechanically washed in a mechanical dishwasher
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4.5 Is the food-contact utensils and equipment kept in a hygienic area with covers?
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4.6 Are food tools made of safe material?
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4.7 Is the broken food-contact utensils and equipment disposed of immediately?
5. Environment
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5.1 Is the floor, ceiling, walls, doors, and windows appropriately daily maintained? (check routine maintenance log)
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5.2 Is the floor, ceiling, walls, doors, and windows cleaned regularly? (check routine cleaning log)
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5.3 Is the ventilating system (e.g., fans) functioning normally? (ventilating system is working without dense smoke)
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5.4 Is the extractor hood functioning normally? (Absence of accumulation of fumes or condensation in the kitchens)
6. Personal hygiene
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6.1 No personalbelonging at the kitchen or any food production site
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6.2 Are there any guidelines for hand washing? (e.g., poster)
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6.3 Are hands all washed following guidelines with sanitizer?
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6.4 Is there a sufficient number of hand washing basins available? (recommend 1 for 20 staff)
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6.5 Is the hand washing basin equipped with adequate water supply? (continuously water supply during hand washing)
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6.6 Is the hand washing basin equipped with sanitizer?
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6.7 Are there items provided for staff to dry their hands after washing? (e.g., tissue/hand dryer)
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6.8 Are handwashing basins only used for hand washing? (not used for other purposes)
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6.9 Are wounds kept covered if employees have any, in a healthy state of being allowed to work?
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6.10 Are staff toilets clean and tidy?
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6.11 Toilets should be separated from the kitchen (recommend separated with at least 2 doors)
7. Water supply
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7.1 Is portable water used for food preparation and cleaning from a safe source?
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7.2 Is the water supply system working well? (All faucets are trouble-free; the water flow from all faucets is adequate and smooth)
8. Sewerage and Plumbing
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8.1 Is all sewage dumped in designated drains?
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8.2 Are all drain covers intact?
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8.3 Are there no strong odors coming from the drains?
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8.4 Is there no dust, hair, or any foreign objects on the surface of the drain that could potentially block it?
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8.5 Can the sewage pass the drain smoothly without any resistance? (test with a short time of water flow observation 10~30 seconds)
9. Waste disposal
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9.1 Are all waste containers intact and have proper covers?
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9.2 Are there adequate waste containers with sufficient space? (all waste inside waste containers, and no waste placed outside waste container)
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Is there no strong odour inside the refuse area?
10. Pest control
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Are all food waste stored in sealed containers and covered properly?
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Are all doors fitted with fly screens / pest prevent net?
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Are all windows fitted with fly screens / pest prevent net?
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Are there any effective long-term pest control measures? (e.g. flies repellent lamp / regular use of insect repellent and / or mouse trap)
11. Review & record
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11.1 Are internal inspections being recorded? (Check for electronic or paper record files, which should include the inspection photographs taken at the scene, and the inspector's signature)
Part2: Rest Home Associated
12 Soft meal production
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12.1 Is the equipment used for food processing including meat grinder or food mold clean? (no broken Surfaces, competent equipment, and the surface that encounter food should be free of rust marks)
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12.2 Is the equipment used for food processing including meat grinder or food mold being maintained well? <br>(Wash and sanitize it after each time of use: Check for the cleaning)
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12.3 Have the parts of food that may be potentially harmful to the digestive tract of the elderly been removed and checked before cooking? (For example, fish bones, sharp bones of chick?
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12.4 Are all Staff being aware of food allergy of the elderly?
