FSMS Daily Inspection

Are all food items with a valid date code ?

Are chiller,freezer or hot cabinet displaying proper temperature and it is recorded as per schedule?

Are other food safety records updated?

Are associates comply with personal hygiene standards?

Is opening and closing checklist completed?

Are food and food contact surfaces off from floor?

Are food items stored in Clean containers, covered properly and containers in good condition?

Is hand washing working, tissue, soap, sanitizer available ,bin in working condition ?

Is lights working and cover in good Condition?

Is chillers and freezers kept dean (Racks, gasket, doors, lights)?

Is any staff has cuts on hand ?

Is probe thermometer in working condition and calibrated ?

Is area behind and under tables kept clean?

Is chopping boards and knifes in good condition?

Is any sign of pest noticed? (check With staffs)

Is EFK in working condition?

Is utensils in good Condition? (spoons, stirrers, forks, knife,scrappers etc.)

Is food samples kept in main kitchen freezer for functions more than 20 pax?

Is Cleaning log updated and area cleaned properly?

Is raw and ready to eat food separated in chillers and during operation?

Is all machines cleaned properly after use?

Is raw shell egg stored separately?

Is alcohol and non alcohol stored separately?

Is ice scoop stored outside the machine in sanitizer?

Is cling film and tissue protected from contamination?

Is all crates in good condition?

Is colour coding followed?

Is pork and non pork items separated in all means?

Is suppliers following proper affair while entering food preparation areas?