Hygiene Audit

• Site conducted

  Select

• Conducted on

  Date

• Prepared by

• Location
  Address

Form

• FOOD SAFETY AUDIT

• DATE:

  Date

• TIME:

  Date

• DONE BY:

AREAS

PERSONAL HYGIENE

• Team members wear clean and proper uniform including shoes

  Yes

  No

  N/A

• Effective hair restraints &/or protective clothing are properly worn

  Yes

  No

  N/A

• Fingernails are short, unpolished and clean ( no artificial nails allowed)

  Yes

  No

  N/A

• Jewelry is limited to a plain ring such as a wedding band. NO wrist watch and bracelets ( no jewelry in the BOH )

  Yes

  No

  N/A

• hands are washed as per the hand washing guidelines at every 20 minutes intervals and/or when required

  Yes

  No

  N/A

• Burns, wounds and sores, scabs and blue water proof colored bandage are covered with a food grade glove while handling food

  Yes

  No

  N/A

• Eating, drinking, chewing gum, smoking or tobacco seen in food handling areas

  Yes

  No

  N/A

• Team members are aware about using disposable tissues when coughing or sneezing followed by an immediate hand wash

  Yes

  No

  N/A

• Cuts ,burns, wounds and sores are covered with a bright colored water proof bandages; hands with bandages are completely covered with gloves during operation

  Yes

  No

  N/A

• Staffs appear to be in good health

  Yes

  No

  N/A

• Hand washing stations are operational, clean, unobstructed and are equipped with soap, disposable towels, warm water and guidelines are posted

  Yes

  No

  N/A

• Employees are using assigned restrooms

  Yes

  No

  N/A

PREMISES

• Surrounding areas are cleaned and maintained adequately

  Yes

  No

  N/A

• Walls, floors, edges/junctions and drains are clean and are in good state

  Yes

  No

  N/A

• ceiling & overheads are clean

  Yes

  No

  N/A

• ventilators, cooker hoods and drain age holes are clean

  Yes

  No

  N/A

• Ventilation holes and drainage holes and lights are covered properly

  Yes

  No

  N/A

• The area is free from any objectionable odors, smoke , dust and other contaminants

  Yes

  No

  N/A

• Hot water facility is available throughout the operation

  Yes

  No

  N/A

FOOD HANDLING & PREPARATION

• All food stored and prepared in facility is from approved sources

  Yes

  No

  N/A

• Food handling equipment, utensils and food contact surfaces are properly maintained or washed and/or sanitized before every use or as applicable

  Yes

  No

  N/A

• Frozen food is thawed either under refrigeration or using a microwave oven or in cold running water

  Yes

  No

  N/A

• Thawed food is not refrozen

  Yes

  No

  N/A

• Preparation is planned and ingredients are not kept out of the temperature danger zone for more than 90 minutes

  Yes

  No

  N/A

• Food is tasted using the proper procedures

  Yes

  No

  N/A

• Procedures are in place to prevent cross contamination

  Yes

  No

  N/A

• Food is handled with suitable utensils, such s single use gloves or tongs

  Yes

  No

  N/A

• Food is prepared in small batches to limit exposure to Temperature danger zone not more than 90 minutes

  Yes

  No

  N/A

• Food is cooked to the safe internal temperature for an appropriate time

  Yes

  No

  N/A

HOT & COLD HOLDING

• Food holding areas/units are clean and organized

  Yes

  No

  N/A

• Food is heated to the required safe internal temperature before placing in the hot holding unit

  Yes

  No

  N/A

• Hot holding units are not used to reheat potentially hazardous foods

  Yes

  No

  N/A

• Hot Holding unit is preheated before hot food is placed in unit

  Yes

  No

  N/A

• temperature of hot food being held is at/or above 65 degrees

  Yes

  No

  N/A

• Temperature of cold food being held is at or below 5 degrees

  Yes

  No

  N/A

• Food is properly protected from contamination

  Yes

  No

  N/A

FOOD STORAGES

• Temperature of different stores are well maintained

  Yes

  No

  N/A

• Thermometers are available and calibrated

  Yes

  No

  N/A

• Food is stored 6 inches above the floor, walls and ceiling and 12 inches away from cooling fans

  Yes

  No

  N/A

• Storage areas/ units are clean and organized

  Yes

  No

  N/A

• There are no expired items, no bulging or leaking canned goods in all storage

  Yes

  No

  N/A

• FIFO (First In First Out) or Stock Rotation is followed

  Yes

  No

  N/A

• All food is covered and properly labeled (labels contains correct information)

  Yes

  No

  N/A

• open bags of food are stored in containers with tight fitting lids and labeled

  Yes

  No

  N/A

• Food is protected from contamination

  Yes

  No

  N/A

• Temperature of dry storage areas is between 10° C to 25°C

  Yes

  No

  N/A

• Non Food chemicals are clearly labeled and stored away from Food and food related supplies & is in a lockable condition

  Yes

  No

  N/A

• Food items are not stored with Non Food related items

  Yes

  No

  N/A

CLEANING & SANITIZING

• Master cleaning and sanitizing schedule is in place & followed

  Yes

  No

  N/A

• Three compartment sink is properly set up for ware washing and proper cleaning procedures are followed and recorded

  Yes

  No

  N/A

• dishwashing machines is properly (such as gauge and chemicals are at a recommended levels)

  Yes

  No

  N/A

• water temperature is correct for wash 50°C to 60°C and rinse at 80°C

  Yes

  No

  N/A

• water is cleaned and sanitized and free of off odors and off colors'

  Yes

  No

  N/A

• if using a chemical sanitizer, correct concentrations are used and monitored

  Yes

  No

  N/A

• Floors & Walls are clean

  Yes

  No

  N/A

UTENSILS AND EQUIPMENTS

• All small equipment and utensils including cutting boards and knives are cleaned and sanitized between uses and when required

  Yes

  No

  N/A

• Small equipment and utensils are washed, sanitized and air dried

  Yes

  No

  N/A

• work surfaces and utensils are clean

  Yes

  No

  N/A

• thermometers are cleaned and sanitized after each use

  Yes

  No

  N/A

• drawers and racks are cleaned

  Yes

  No

  N/A

• clean utensils are handled in a manner to prevent contamination of areas that will be in direct contact with food or food handlers

  Yes

  No

  N/A

• equipment are dismantled, cleaned and sanitized before and after every use

  Yes

  No

  N/A

• exhaust hoods and filters are clean

  Yes

  No

  N/A

• Equipment installed properly and broken items are handled properly

  Yes

  No

  N/A

GARBAGE STORAGE AND DISPOSAL

• garbage bins are kept covered

  Yes

  No

  N/A

• garbage bins at food handling areas are emptied as necessary or at every 4 hours interval

  Yes

  No

  N/A

• Cardboard boxes, outer wraps are removed and placed in specially designated areas

  Yes

  No

  N/A

• loading dock and area around the bins are cleaned and odorless

  Yes

  No

  N/A

• garbage bins are clean

  Yes

  No

  N/A

PEST CONTROL

• Outside doors have screens, are well sealed, and are equipped with a selfclosing device, electrical air curtain or plastic strip curtains

  Yes

  No

  N/A

• No evidence of pests is present

  Yes

  No

  N/A

• Pest control activity is contracted with pest control contractor approved by Dubai Municipality

  Yes

  No

  N/A

DOCUMENTATION

• All Food handlers have Valid Occupational Health Card

  Yes

  No

  N/A

• Storage Temperatures are monitored and documented

  Yes

  No

  N/A

• Cooking & Reheating Temperature is being monitored and documented

  Yes

  No

  N/A

• Food handlers reports sickness like diarrhea, vomiting, food borne diseases, serious colds/Flu, septic cut/wounds etc. to the concerned person

  Yes

  No

  N/A

• "Fit to work" report is provided before allowing staffs recovering from food borne illnesses to resume work

  Yes

  No

  N/A

• Pest Control visits are documented

  Yes

  No

  N/A

• Pest control recommendations are acted up to & resolved

  Yes

  No

  N/A

• Grease Trap contracts are maintained & up to date

  Yes

  No

  N/A

• Grease trap visits are documented

  Yes

  No

  N/A