Freshcuts Checklist

• Premise Name

• Conducted on

  Date

• Inspected by

Hygiene

• Employees wash their hands with soap and warm water before starting work, immediately after using washroom, any time needed to prevent cross-contamination

  Yes

  No

  N/A

• Employees wearing clean outer garments

  Yes

  No

  N/A

• Hair of employees is properly confined

  Yes

  No

  N/A

• Employees in good health with no open cuts or sores

  Yes

  No

  N/A

• Clothing and personal effects stored away from products in a proper manner

  Yes

  No

  N/A

Sanitary Facilities

• Toilet facilities are well maintained and in proper working order

  Yes

  No

  N/A

• Self closing doors for toilet and dressing room working properly

  Yes

  No

  N/A

• Toilet tissue dispensers full. Sanitary napkin disposal unit available.

  Yes

  No

  N/A

• Single service soap and towel dispensers operable and full

  Yes

  No

  N/A

• Ventilation provided and in proper working order

  Yes

  No

  N/A

• Separate hand washing basin in each area with required supplies

  Yes

  No

  N/A

Water and Sewage

• All sinks are fully operable with hot and cold water at each faucet

  Yes

  No

  N/A

• All sinks drain properly. Floor drains and sink in good order

  Yes

  No

  N/A

• Plumbing in good repair

  Yes

  No

  N/A

Floors, Wall, Ceilings, Lighting and Ventilation

• Floors clean, well maintained and in good repair

  Yes

  No

  N/A

• Walls, ceilings and windows clean. Well maintained and in good repair

  Yes

  No

  N/A

• Adequate lighting and ventilation provided throughout the facility

  Yes

  No

  N/A

• Light fixtures have approved safety covers

  Yes

  No

  N/A

• Exhaust ventilation filters are clean and well maintained

  Yes

  No

  N/A

Equipment and Utensils

• Food contact surfaces washed, rinsed and sanitised before using

  Yes

  No

  N/A

• Non-Food contact surfaces visibly clean and in good repair

  Yes

  No

  N/A

• All equipment (i.e.) Manta, Ullma, dips, tables, sinks, ect. cleaned and well maintained

  Yes

  No

  N/A

• Inoperable equipment has been repaired, replaced, locked/tagged out or removed from facility

  Yes

  No

  N/A

• Damaged or unapproved utensils have been repaired or replaced

  Yes

  No

  N/A

Cleaning equipment

• Wiping clothes clean, sanitized, stored and maintained properly

  Yes

  No

  N/A

• Chemicals buckets and equipment stored correctly

  Yes

  No

  N/A

Garbage and Waste

• Bins are lined with insect and vermin-proof disposable plastic bag at all times.

  Yes

  No

  N/A

• Plastic bags are tied before being placed in outside trash bin. Bin lids are kept closed.

  Yes

  No

  N/A

• Outside premises and refuse areas are clean, sanitized, illuminated by light and well maintained.

  Yes

  No

  N/A

• Frequency of garbage removal adequate to maintain premises in a sanitary condition.

  Yes

  No

  N/A

Pest Control

• Adequate protection against the entrance of insects, vermin, rodents, dust and fumes.

  Yes

  No

  N/A

• Outside doors and screen doors are self-closing and closures are in acceptable working order.

  Yes

  No

  N/A

• Keep all areas free of debris, moisture, and visable soil and well lit.

  Yes

  No

  N/A

• Working with a licensed pest control company.

  Yes

  No

  N/A

Items Critical to Food Safety

• Product is purchased ONLY from approved sources

  Yes

  No

  N/A

• Product is inspected when received and found to be free from contamination and spoilage.

  Yes

  No

  N/A

• All food is stored off the floor and away from the walls

  Yes

  No

  N/A

• All food is labeled, dated and stored in leak proof packaging or food grade containers

  Yes

  No

  N/A

• All food is protected from dirt, unnecessary handling, over-head leakage and other forms of contamination

  Yes

  No

  N/A

• A thermometer, accurate to 1 °C is provided either as an integral part of the refrigerator / freezer (outside dial) or is located inside each unit at its warmest spot (usually at the point of access)

  Yes

  No

  N/A

• An accurate thermometer, approved for measuring food temperatures, is readily available and is being used to verify internal food temperature on a daily basis

  Yes

  No

  N/A

• All paper products are stored in a manner so as to protect them from contamination

  Yes

  No

  N/A

• Food handlers use proper utensils to minimize direct hand contact with product

  Yes

  No

  N/A

• Hands are properly washed before and after handling food

  Yes

  No

  N/A

• Product that has been returned is inspected and discarded

  Yes

  No

  N/A

• Product is disposed of in an approved manner

  Yes

  No

  N/A

• All food is protected from potential contamination

  Yes

  No

  N/A

• Refrigerated food is received and stored at 5°C or colder

  Yes

  No

  N/A

• Signed off by

  Sign