HACCP Internal Audit - duplicate

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

Is lights working, covered and adequate lighting available?

Is wall, floor and ceiling satisfactory?

Is all equipments in working condition?

Is utensils in good condition? (Spoons, stirrers, forks, knife, scrappers etc.)

Is chillers, freezers and hot cabinets kept clean? (Racks, gasket, doors and lights)

Is area behind and under the tables kept clean?

Is area free from any pests?

Is EFK in working condition and kept clean?

Is cleaning log updated?

Is all machines and surfaces cleaned properly?

Is all crates in good condition?

Is opening/closing checklist completed?

Is suppliers following proper attair while entering food preparation area?

Are food contact surfaces off from floor?

Is cling film and tissue protected from contamination?

Is ice scoop stored outside the machine?

Is alcohol and non alcohol stored separately?

Is staff free of cuts or diseases?

Are staff comply with personal hygiene standards?

Is food heating lamps in working condition?

Is all other conditions suitable for food safety?

Is breakage bins available and in good condition?

Is calibration stickers available for Chillers, freezers and hot cabinets?

Is pork and non pork items separated in all means?

Is colour coding followed?

Is raw shell egg stored seperatly?

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

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

Is food items stored in clean containers, covered and containers in good condition?

Are all food items have a valid date code?

Is all other conditions suitable for food safety?

Is chillers, freezers, hot cabinets displaying proper temperature and recorded?

Is probe thermometer in working condition and calibrated?

Are relevant food safety records up to date?

Is CCP chart displayed in all kitchens?

Is staff aware about the CCPs?

Is all other conditions suitable for food safety?