Information
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Are all food items have a valid date code ?
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Arefood items stored in Clean containers, covered properly and containers in good condition?
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Is hand washing working, tissue, soap, sanitizer available ,bin in working condition ?
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Is lights working and cover in good Condition?
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Is chillers and freezers kept dean (Racks, gasket, doors, lights)?
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Is any staff has cuts on hand ?
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Is chiller,freezer, hot cabinet displaying proper temperature and recorded ?
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Is probe thermometer in working condition and calibrated ?
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Is area behind and under tables kept clean?
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Is chopping boards and knifes in good condition?
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Is any sign of pest noticed? (check With staffs)
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Is EFK in working condition?
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Is utensils in good Condition? (spoons, stirrers, forks, knife,scrappers etc.)
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Is food samples kept in main kitchen freezer forfunctionsmore than20 pax?
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Is food safety records updated?
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Is Cleaning logupdated and area cleaned properly?
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Are staffs Comply with personal hygiene standards?
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Is raw and ready to eat food separated in chillers and during operation?
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Is all machines cleaned properly after use?
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Is raw shell egg stored separately?
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Is alcohol and non alcohol stored separately?
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Is ice scoop stored outside the machine?
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Is cling film and tissue protected from contamination?
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Is all crates in good condition?
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Is colour coding followed?
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Is opening and closing checklist completed?
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Are food and food contact surfaces off from floor?
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Is pork and non pork items separated in all means?
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Is suppliers following proper affair while entering food preparation areas?