Title Page
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Site conducted
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Date of Audit
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Best practices observed
Follow Up Of Last Audit
- Follow Up Of Last Quarterly Health and Safety Audit
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Finding from last audit that requires rectification
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Rectification action
Critical Compliance
Critical Compliance - CCP 1 & 2: Chilled and Frozen Storage
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CRITICAL (CCP 1&2): Food items are stored at correct temperature?<br>- Frozen Food (-18°C and below)<br>- Chilled Food (0°C to 4°C)
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Chiller and freezer temperature are recorded twice a day and are in correct range<br>CGS_Form_07 Daily Equipment Temperature Monitoring Record v1 or via Temperature Monitoring Dashboard<br>(Attach photo of form)
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Chiller and freezer are in clean and good working condition
Critical Compliance - CCP 3: Cooking
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CRITICAL (CCP3): Food are cooked thoroughly to 75°C and above and are recorded in CGS_Form_09 Daily Cooking Temperature Record (Restaurant & Catering) for every meal service<br>(Attach photo of form)
Critical Compliance - CCP 4 & 5: Food Holding/ Serving
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Hot food are held in correct temperature and time, and are recorded in CGS_Form_32 Hot Food Core Holding Temperature v1<br>(Take picture of the form)
Receiving & Storing
Critical Compliance - oPRP 1: Material Receiving
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CRITICAL (oPRP 1): Incoming Material Are Received In Good Condition with reference to FS_PWIP06 Material Receiving? E.g. Canned items without rust/ dents<br><br>Temperature of 3 items from each temperature category are recorded in CGS_Form_28 in iAuditor? (Attach photo)
Material Storage (Chiller/ Freezer/ Dry Store)
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Food packaging are intact and labelled with expiry date, as well as rotating in FEFO system.
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Whole fruits, vegetables and eggs received are affixed with "Receive Date" label.
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Designated area/ other identification for holding/ identifying quarantined/ rejected items are available
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Proper segregation of raw and ready-to-eat products
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No signs of re-freezing of items
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Opened items are correctly labelled using the label printer/ "Day dots"/ "Used By" sticker
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Expiry dates of items are duly checked
Food Preparing
Food Handling Practices
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Cooked/ ready-to-eat food are not handled with bare hands to prevent possible cross contamination
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Proper segregation of cooked and raw food to prevent cross contamination at all times
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Hand wash facilities with hand soap, sanitizer and disposable hand towels are available and in good working/ clean condition
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Frozen food are thawed in chiller (with appropriate labelling) or under running water (with food properly sealed and not in direct contact with water)
Cutting Board & Knives
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Clean, good condition and correct colour of cutting boards and knives are used during preparation.
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Cutting boards/ knife holder/ racks are clean, in good condition and appropriately segregated between raw and ready-to-use.
Food Containers
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All food containers are clean with no stain / odour / dust / dirt / oil.
Premises Cleanliness and Hygiene
Cooking Area
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Cooking equipment are clean and in working condition e.g. no stain / odour / dust / dirt / oil
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Brushes/ tools used for cleaning equipment (i.e. ovens, waffle machine, kwali) are of food grade material, clean and in good condition e.g. no worn/ damaged bristles, food residue, dirt, dust
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Exhaust hoods are clean and in good condition e.g. cover not missing, dirty or stained
Cooking Utensils
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Cooking utensils (e.g. ladles, scoop, spatula, tongs, scrapers etc) are in good condition, not damaged.
Drainage / Gully Traps
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Drains are clear with no debris and stagnant water. Floor/ gully traps are properly fitted with filter and cover closed at all times
Food Trolley
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Trolley is in good working condition. No stain / odour / dust / dirt / oil or sign of pest infestation.
Ice Making Machine
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Ice machine is clean and in good condition e.g. no stains on the interior or exterior of machine, filter free from dust/ dirt/ rust, protective film not peeling/ dirty/ moldy, rubber gasket not damaged/ dirty
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Scoop must not be in ice machine and lid/ ice machine cover kept closed at all times
Doors / Windows / Exhaust Fans
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Doors/ windows are in good condition/ not damaged/ pest proof and are kept closed at all times except during loading / unloading of items
Pot Wash / Dishwashing Area
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No accumulation of food scraps / debris at the washing sinks
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Dishwashing machine is in good working condition<br>- No broken flaps<br>- No accumulation of food scraps / debris/ limescale in dishwashing machine
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Dishwashing aprons are in good condition e.g. not torn, frayed and are kept in a designated area when not in use e.g. not hanging near chemicals/ cleaning tools
Chemical Validity / Cleaning Tools Storage
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Chemical storage area is clean and organised, not placed directly on the floor or near food items. Shelves/ racks are in good condition
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Chemicals and SDS are readily available/ not expired
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Chemical dispensers/ capsules are clean with no dirt/ dust/ rust/ stains/ mold
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Cleaning tools are kept in the designated areas out of kitchen when not in use
Refuse Area
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Bins are lined with garbage bags, kept closed at all times and not placed near clean crockery/ utensils or food storage racks.
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Bins are clean on the interior and exterior, and are in good condition e.g. step paddle is not damaged
Flooring / Walls / Ceilings
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No oily residues / stains / broken tiles / trip & fall hazard
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No paint flaking, dirt/ dust accumulation on surfaces
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Lightings in all areas (e.g. food preparation area, storage areas) are shatterproof/ covered/ brightly lit
Others
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All other areas are clean and in good state of repair.
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No pest sightings/ signs of pest infestation.
Food Handlers
Personal Hygiene
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Daily personal hygiene checklist completed<br>CGS_Form 03A Daily Personnel Hygiene Checklist v1<br>(Take picture of the form)
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Food handlers have good personal hygiene?<br>- Hair is neat, tidy and trimmed / tied and covered with a hairnet<br>- Hands are NOT dirty with boils / cuts / open wounds<br>- Finger nails are NOT long and dirty<br>- False nail / nail polish are NOT applied<br>- NOT feeling unwell or carrying any possible food-borne diseases<br>- NOT Smoking in non-designated smoking area
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Food handlers have good uniform & attire hygiene<br>- Uniform are clean and neat with no stains<br>- Wear non-slip / safety shoe<br>- Jewellery policy is adhered to
Personal Belongings / Stationery
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Personal items/ stationeries are properly segregated away from food preparation area and labelled to prevent accidental contamination e.g. mobile phones
Food Serving
Cold / Hot holding Equipment / Bain Marie
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Holding equipment (e.g. warmer, bain-marie, cooler) are clean and functional
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Display fluorescent lights are covered/ shatter proof and clean
Food Holding
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Holding equipment are preheated/ precooled to the correct temperature before loading of food items so that food is maintained at the right temperature <br>- Hot food 65°C and above and <br>- Cold food below 4°C
Serving
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Different serving tools (tong/ scoop/ ladle, etc) are used for each dish and no crossing.
Dining Area
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Dining area kept satisfactory clean
Cutlery & Crockery
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No accumulation of dust / dirt / oily residual / food remains / chips / cracks
Delivering (for unit with catering license)
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Is the unit with catering license
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Food transport vehicle is registered, approved by SFA and kept clean with no pest at all times
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Food are transported in the right container with right holding temperature and properly covered with label throughout the transportation.
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Food are clearly labelled with time stamp printed with license number and consume by date and time is 4 hours from breaking of temperature holding
Compliance
Food Safety Policy
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Has the Safety Policy been updated and displayed within the unit? (Attach photo)
General Requirements
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All food handlers have valid Basic Food Hygiene certificate and are registered with SFA
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FHO is identified, certified and registered with SFA (For kitchen 16 meter square and bigger)
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All staff attended Compass Induction Course
SFA License
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Operation license from SFA is valid and displayed prominently (Attach photo)
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Type of license
- Foodshop (Canteen with Catering)
- Foodshop (Canteen with stalls)
- Foodshop (Canteen without stalls)
- Others
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Please state type of license
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Environment Sanitation Program (ESP) is in place
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Premises Manager (PM) & Environment Control Coordinator (ECC) is updated
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ECC is licensed and valid (Attach photo)
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Environment Sanitation Program (ESP) is in place
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Premises Manager (PM) & Environment Control Coordinator (ECC) is updated
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ECC is licensed and valid (Attach photo)
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Environment Sanitation Program (ESP) is in place
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Premises Manager (PM) & Environment Control Coordinator (ECC) is updated
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ECC is licensed and valid (Attach photo)
Halal Certificate
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Halal certificate is valid and displayed prominently (Attach photo)
Record Keeping
Cooking Temperature
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Cooking temperature records can be tallied with menu/ are documented in the event of change in menu <br>(Take picture of the menu)
Cleanliness
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CGS_Form_01 Daily & Weekly Equipment Cleanliness and Maintenance Checklist v2<br>(Take picture of the form)
Pest Control
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Pest control service are carried out at least once a month with service report available and any observations are rectified (Attach photos of at least 3 months of service reports)
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Technicians serving the unit and sign off on the service report has a valid pest control technician license.
Sign Off
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Audit conducted by
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Audit conducted with (UM/ Supervisor)
