Title Page

  • Premise Name

  • Location
  • Conducted on

  • Inspected by

Hygiene

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

  • Employees are wearing clean uniforms/aprons

  • Hair/Beard of employees is properly confined in provided nets

  • Gloves worn properly, no rips or holes

  • Employees in good health with no open cuts, sores, or flu like symptoms

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

  • No food or open containers stored in locker rooms

Sanitary Facilities

  • Toilet facilities, both public and staff are clean, well maintained and in proper working order

  • Self closing doors for toilet and locker room working properly

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

  • Single service soap and towel dispensers operable and full

  • Ventilation provided and in proper working order

  • Separate hand washing station in each department with required supplies

Water and Sewage

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

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

  • Plumbing in good repair

Floors, Wall, Ceilings, Lighting and Ventilation

  • Floors clean, well maintained and in good repair

  • Walls, ceilings and windows clean, well maintained and in good repair

  • Adequate lighting and ventilation provided throughout the facility

  • Light fixtures have approved safety covers and plastic coated bulbs

  • Exhaust ventilation filters are clean and well maintained

Equipment and Utensils

  • Food contact surfaces washed, rinsed and sanitized before using.

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

  • All equipment (i.e.) ovens, mixers, freezers/coolers, tables, conveyor belts, ect. cleaned and well maintained

  • Inoperable equipment has been repaired, replaced, or removed from facility

  • Multi- service utensils are being washed and sanitised by one of the following methods:

  • Single service utensils are properly stored and dispensed

  • All multi-service utensils are clean, properly stored, maintained and dispensed

  • Damaged or unapproved utensils have been repaired or replaced

Washing

  • High-temp dish machine is clean and in working order

  • Manual wash, rinse, sanitize sink is clean and in working order<br>

  • Rags are clean, sanitized, stored and maintained properly

  • Uniforms are properly washed and stored

Garbage and Waste

  • Trash containers are lined with insect and vermin-proof disposable plastic bag at all times

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

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

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

Pest Control

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

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

  • All areas are free of debris, moisture, and visible soil

  • Working with a licensed pest control company.

Items Critical to Food Safety

  • Food is purchased ONLY from approved sources

  • Food is inspected when received and found to be free from contamination, adulteration, and spoilage

  • Refrigerated food is received and stored at 4°C/40°F or colder

  • All food is stored a minimum 6” off the floor and 18”away from the walls

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

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

  • Prepared and ready to eat food are stored above and away from raw foods

  • A thermometer, accurate to 1 °C/2°F, 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)

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

  • Restrooms are not used for storage of food, equipment or non-washroom supplies

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

  • Hands are properly washed before and after handling food

  • Foods are cooked to minimum internal temperatures:

  • Unpackaged food, which have been served or returned are discarded

  • All food is protected from potential contamination

  • Foods are dispensed and/or disposed in an approved manner

Good Manufacturing & Housekeeping

  • Allergens Segregated in the warehouse

  • No hose nozzles on the floor in any department

  • Hoses coiled when not in use

  • No Storage on electrical boxes, control panels, ledges

  • No glass, wood, or brittle plastics brought into the plant

  • Pallets in good condition and stored properly

  • Signed off by

The templates available in our Public Library have been created by our customers and employees to help get you started using SafetyCulture's solutions. The templates are intended to be used as hypothetical examples only and should not be used as a substitute for professional advice. You should seek your own professional advice to determine if the use of a template is permissible in your workplace or jurisdiction. You should independently determine whether the template is suitable for your circumstances.