Title Page
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Conducted on
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Prepared by
High Care Daily GMP
High Care (HC) Entrance
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Is the general fabrication of the entrance i.e. walls, floor, ceiling, hand wash sink, doors, and drains in good hygienic condition and poses no foreign body body risk?
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Is each soap and hand sanitizer dispenser filled with soap and sanitizer liquid?
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Is each paper towel Dispenser containing a paper towel?
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Are staff sanitizing Items i.e. phones, pens, clipboards etc. which they are taking along into the HC area?
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Are staff following the HC Area changing procedure?
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Is the temperature of the running water from the handwash sink tap between 35 to 45 degrees?
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Is the Hand Wash procedure been followed by every staff?
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Are staff adhering to company's personal hygiene rule i.e. short finger nails, no nail varnish, no false nails, no false eyelashes, no excessive perfume/perfumed deodorant/perfumed aftershave, no jewellery?
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General observation, please report any other issues not listed above?
- Yes
- No
- N/A
Seafood Stick Prep Room
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Is the general fabrication in the seafood prep room i.e. ceiling, walls, floor, lights, doors and drain in good condition and poses no foreign body risk to the products?
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Are the evaporators in good working condition and free of condensation and providing the target temperature in the area. Check the temperature of the area.
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Has the start up check been completed and has any issue been raised which needs immediate action? Check a start up check sheet and see if it has been completed correctly and any food safety issues has been raised.
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Are staff wearing the right PPE and adhering PPE procedure e.g. changing their gloves every 30mins as well as after handling dollies?
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Is every ingredient in the area traceable i.e. have full & legible description of the ingredient and use by date?
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Are ingredients and utensils segregated and stored correctly to prevent any potential cross contamination?
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Is good housekeeping & hygiene practise been adhere to i.e. adherence to clean as you go and good hygienic standard?
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Is the door to the chemical storage room locked and poses no risk to any potential chemical contamination?
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Are staff adhering to company's personal hygiene rule i.e. short finger nails, no nail varnish, no false nails, no false eyelashes, no excessive perfume/perfumed deodorant/perfumed aftershave, no jewellery?
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General observation, please report any other issues not listed above.
Chemical Storage Room
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Is the general fabrication of the room i.e. ceiling, walls, floor, lights & doors in good condition?
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Is housekeeping and hygiene practise followed i.e. is the area tidy, are equipment and utensils stored correctly?
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Are chemical containers labelled correctly and stored safely to prevent and potential chemical spillage?
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Is the chemical storage room padlocked when not in use?
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General observation, please report any other issues not listed above.
Veg Prep Area/Chiller
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Is the general fabrication in the Veg prep area/chiller i.e. ceiling, walls, floor, lights, doors and drain in good condition and poses no foreign body risk to the products?
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Are the evaporators in good working condition and free of condensation and providing the target temperature in the areas? Check the temperature of the areas.
- Yes
- No
- N/A
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Has the start up check been completed and has any issue been raised which needs immediate action? Check a start up check sheet and see if it has been completed correctly and any food safety issues has been raised.
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Are the machines and utensils i.e. chopping boards and knives in this area, intact, in good condition and poses no foreign body risk to the vegetable been produced?
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Is the knife movement procedure been followed? Cross check the knife record sheet, choose a staff and a knife No. from the record and confirm if the staff is having the knife.
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Are staff wearing the right PPE and adhering PPE procedure e.g. changing their gloves every 30mins as well as after handling dollies?
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Is the handwash sink in good working condition i.e. no leaking pipe and the temperature of the running water is between 35 to 45 degrees?
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Are the soap, sanitizer and paper towel dispensers filled with soap, sanitizer and paper towel?
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Are vegetable in the area traceable i.e. have full & legible description of the ingredient and within the use by date i.e. not out of date?
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Is the correct stock rotation i.e. first in first out been followed? Check stock in the chiller against stock been processed in the working stations.
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Are vegetables and utensils segregated and stored correctly to prevent any potential cross contamination?
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Is good housekeeping & hygiene practise been adhere to i.e. adherence to clean as you go and good hygienic standard?
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Are staff adhering to company's personal hygiene rule i.e. short finger nails, no nail varnish, no false nails, no false eyelashes, no excessive perfume/perfumed deodorant/perfumed aftershave, no jewellery?
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General observation, please report any other issues not listed above.
Fish Prep Room/Defrost Chiller/Storage Chiller/Freezer
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Is the general fabrication in the fish prep room i.e. ceiling, walls, floor, lights, doors and drain in good condition and poses no foreign body risk to the products?
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Are the evaporators in good working condition and free of condensation and providing the target temperature in the areas? Check the temperature of the areas.
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Is the start up check completed and has any issue been raised which needs immediate action? Check a start up check sheet and see if it has been completed correctly and any food safety issues has been raised?
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Are staff wearing the right PPE and adhering PPE procedure e.g. changing their gloves every 30mins as well as after handling dollies?
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Are the machines and utensils i.e. chopping boards and knives in this area, intact, in good condition and poses no foreign body risk to the fish been produced?
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Is the handwash sink in good working condition i.e. no leaking pipe and the temperature of the running water is between 35 to 45 degrees?
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Are the soap, sanitizer and paper towel dispensers filled with soap, sanitizer and paper towel?
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Are ingredients in the area (Fish Prep Room, Defrost Chiller, Storage Chiller, Freezer) traceable i.e. have full & legible description of the ingredient and within the use by date i.e. not out of date?
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Is the correct stock rotation i.e. first in first out been followed? Check stock in the chiller against stock been processed in the working stations.
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Are ingredients and utensils segregated and stored correctly in allocated allergen area to prevent any potential cross contamination?
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Is good housekeeping & hygiene practise been adhere to i.e. adherence to clean as you go and good hygienic standard?
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Are staff adhering to company's personal hygiene rule i.e. short finger nails, no nail varnish, no false nails, no false eyelashes, no excessive perfume/perfumed deodorant/perfumed aftershave, no jewellery?
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General observation, please report any other issues not listed above.
Nigiri Production Area/Chiller
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Is the general fabrication in the nigiri production area/chiller i.e. ceiling, walls, floor, lights, doors and drain in good condition and poses no foreign body risk to the products?
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Are the evaporators in good working condition and free of condensation and providing the target temperature in the areas? Check the temperature of the areas.
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Is the start up check completed and has any issue been raised which needs immediate action? Check a start up check sheet and see if it has been completed correctly and any food safety issues has been raised?
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Are staff wearing the right PPE and adhering PPE procedure e.g. changing their gloves every 30mins as well as after handling dollies?
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Are the machines in the nigiri area clean, intact, in good condition and poses no foreign body risk to the Nigiri been produced?
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Is the handwash sink in good working condition i.e. no leaking pipe and the temperature of the running water is between 35 to 45 degrees?
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Are the soap, sanitizer and paper towel dispensers filled with soap, sanitizer and paper towel?
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Is every ingredient in the area traceable i.e. have full & legible description of the ingredient and use by date?
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Are ingredients and utensils segregated and stored correctly to prevent any potential cross contamination?
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Is good housekeeping & hygiene practise been adhere to i.e. adherence to clean as you go and good hygienic standard?
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Are staff adhering to company's personal hygiene rule i.e. short finger nails, no nail varnish, no false nails, no false eyelashes, no excessive perfume/perfumed deodorant/perfumed aftershave, no jewellery?
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General observation, please report any other issues not listed above.
Rice Cooking Room
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Is the general fabrication in the rice room room i.e. ceiling, walls, floor, lights, doors and drain in good condition and poses no foreign body risk to the products?
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Has the start up check been completed and has any issue been raised which needs immediate action? Check a start up check sheet and see if it has been completed correctly and any food safety issues has been raised.
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Are staff wearing the right PPE and adhering PPE procedure e.g. changing their gloves every 30mins as well as after handling dollies?
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Are the machines in this area intact, in good condition and poses no foreign body risk to the rice been produced?
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Are utensils i.e. probes (Thermometer and pH meter probes) intact and in good condition, is the pH meter probe stored correctly.
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Is every tray of rice in the area traceable i.e. have full & legible description and use by date?
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Are the trays of rice segregated and stored correctly to prevent any potential cross contamination?
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Is the CCP step been followed .i.e. right amount of vinegar been applied to the rice and the pH reading is below 4.1? Observe how this CCP is controlled and ask necessary question as required.
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Are CCP documents completed correctly, in timely manner and legible?
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Is good housekeeping & hygiene practise been adhere to i.e. adherence to clean as you go and good hygienic standard?
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Are staff adhering to company's personal hygiene rule i.e. short finger nails, no nail varnish, no false nails, no false eyelashes, no excessive perfume/perfumed deodorant/perfumed aftershave, no jewellery?
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General observation, please report any other issues not listed above.
