ICC Food Hygiene Inspection Checklist

1. Food handlers are fit for work and show no symptoms of illness <br>(e.g. diarrhoea and vomiting).

2. Clean clothes or aprons are worn during food preparation and food service.

3. Ensure no jewellery is worn.

4. Hair is kept tidy and covered with clean caps or hair nets where appropriate.

5. Fingernails are short, clean, unpolished and without nail accessories.

6. Sores, wounds or cuts on hands, if any, are covered with waterproof and brightly-coloured plaster.

7. Hands are washed thoroughly with soap and water frequently and at appropriate times.

8. Food is handled with clean utensils and gloves.

9. Disposable gloves are changed regularly and/ or in between tasks.

Receiving area is clean and free of food debris, boxes and other refuse.

Food supplies are obtained from licensed or approved sources.

Incoming food supplies are visually inspected upon receipt.

Incoming chilled and frozen products arrived at appropriate temperature.

Raw and ready-to-eat food are well separated and properly contained.

All food supplies are promptly moved to proper storage areas.

Food storage area is clean, free of pests, dry, well-ventilated and in good state of repair.

Dry goods (e.g. canned food and drinks) and other food items are stored neatly on shelves, off the floor and away from walls.

Food is protected from contamination; packaging is intact and no products are found with signs of spoilage.

Food packaging and storage containers are properly labelled, indicating the content and date of expiry.

Proper stock rotation system such as the First-Expired-First-Out (FEFO) system is used for inventory management.

Non-food items (e.g. insecticides, detergents and other chemicals) are not stored together with the food items.

Personal belongings are kept separately in the staff locker area or cabinet, away from the food storage area.

Appropriate shelving/racking system which are clean & in good repair.

All non-conforming products are clearly identified and isolated in<br>designated areas or containers for appropriate disposition.

Chemicals, detergents and other cleaning materials are stored in<br>designated areas away from food items.

Freezers and chillers are maintained at the correct temperature: chiller 0°C to 4°C; and freezer not above -12°C.

Freezers and chillers are kept clean and well-maintained.

Food storage units are not overstocked to allow good air circulation.

For walk-in freezers and chillers, food items are stored neatly on shelves and off the floor.

Food items are properly wrapped/ covered in proper containers and properly labelled, indicating the content and date of expiry.

Proper stock rotation system such as the First-Expired-First-Out (FEFO) system is used for inventory management.

Cooked / ready-to-eat food are stored above raw food.

Temperatures of the freezers and chillers are monitored with a functioning and calibrated thermometer.

Appropriate shelving/racking system which are clean & in good repair.

Food items are properly wrapped / covered in proper containers and protected from contamination.

Cold dishes are held at 0°C to 4°C.

Cold and / or hot holding units are kept clean and well-maintained.

Food preparation area is clean, free of pests and in good state of repair.

Hand washing facilities are easily accessible, in good working condition and soap is provided.

Food is not prepared on the floor, near drain or near/ in toilet.

Ingredients used are clean and washed thoroughly before cooking.

Frozen food is thawed in chiller, microwave or under running water.

Proper work flow and segregation of areas with no criss-crossing between raw and cooked / ready-to-eat food areas.

Proper separation of cooked food / ready-to-eat food, raw meat, seafood and vegetable to avoid cross-contamination.

Different chopping boards, knives and other utensils are used for cooked / ready-to-eat and raw food.

Food is cooked thoroughly to the required core temperature.

Food is cooled rapidly before refrigeration.

Ice machine is kept clean and well-maintained.

Only ice is stored in the ice machine to prevent contamination of the ice.

Equipment, exhaust hood, crockery and utensils are kept clean and well-maintained.

Dirty / soiled equipment, crockery and utensils are washed immediately after use.

Equipment, crockery and utensils are not chipped, broken or cracked.

Adequate number of covered refuse pedal bins are available and refuse is properly managed and disposed.

Refuse bins are properly lined with plastic bags and covered at all times.

Refuse is properly bagged before disposing it at the waste disposal area / bin centre.

All food processing equipment are resistant to corrosion and<br>impervious to moisture, clean and are in proper working condition.

All food processing equipment are easily accessible for cleaning,<br>sanitising, maintenance and inspection.

Food contact surfaces of food processing equipment are clean, smooth<br>and free from rust or other possible contaminants.

Only food grade lubricant is to be used on direct food contact surfaces.

All food items are properly labelled.

Effective traceability system & recall capability.

Allergenic material handling system in place.

Implementation Of Quality Control Programs

Implementation of quality control measures or food safety programs.<br>(Good – HACCP or equivalent, Fair – Other QC measures, Poor – No<br>QC programs)

Food transport vehicles are kept clean and free of pests.

Food vehicles are internally lined with appropriate material & provided with suitable facilities.

Non-food related items (e.g. insecticides, detergents and other chemicals) are not stored in food transport vehicles.

Food items are properly wrapped/ covered in proper containers and protected from contamination.

Frozen/chilled food items are transported at proper temperatures with transportation temperature being monitored & recorded.

For time-stamping compliance, food is time stamped. The time stamp should indicate the time the food is cooked and to be consumed.

Refreshment area, including walls and pillars, is kept clean and free of pests.

Fixtures (e.g. fans and lightings) and furniture (e.g. tables and chairs) are kept clean.

Refreshment area and table cleaning system is in place.

Refreshment area is free from unwanted articles (e.g. carton boxes).

Refreshment area is free of birds and animals (e.g. dogs or cats).

Washing and sanitising facilities are adequately separated from food<br>storage, processing and packaging areas to prevent contamination.

Washing and sanitising facilities are constructed of corrosion resistant<br>materials capable of being easily cleaned; provided with potable water<br>at appropriate temperature for cleaning.

Washing and sanitising facilities are clean, well maintained and are in<br>good working order.

No sign of pest infestation.

Carried out by external pest controller/ trained staff.

Toxic rodent baits is not used in production area.

No insect-expelled type of fly-killing device is used at open product<br>areas.

Waste disposal area / bin centre is clean, free of pests and free of spillage.

Refuse bags are disposed into the refuse bulk bin and are not placed on the floor.

Refuse bulk bins are kept closed at all times.

Adequate & appropriate refuse containers are provided. All waste is removed at regular interval to minimise contamination.

Containers used for waste are clearly identified, covered, leak-proof & if feasible, internally lined with a plastic bag.

Effluent or sewerage lines do not pass directly over or through<br>production areas.

Toilets are clean, dry and well-ventilated.

Basic amenities such as soap, toilet paper, hand dryer/ paper towel and waste bins are available.

Toilet fittings facilities are in good working condition.

Wall, ceiling & doors should be durable, impervious, smooth, clean, no flaking of paint.

Floors should be smooth, clean, durable, no hole, free from litter & stagnation of water.

No damage or flaking of paint at joint between wall & floor.

All opening to exterior shall have tight-fitting doors, windows & effective screens.

Overhead fixtures are designed to prevent dirt & condensation accumulation & are clean.

Adequate ventilation to prevent unacceptable accumulation of heat, condensation or odours.

Lighting is adequate & in good working condition.

Lighting fixtures (inclusive used in electric fly-killing devices) located in areas where there are open products are protected.

Effective loading & unloading system & appropriate areas are provided.

All doors/ windows at open product areas are closed during production.

Activities are conducted in properly demarcated areas which are<br>adequately separated by partitions or other effective physical means<br>inclusive separation between wet/dry areas.

Buildings and facilities are designed to facilitate hygiene operations by<br>means of a regulated process flow from the arrival of the raw materials<br>to the storage of finished products with no crisscross process lines.

All ventilation equipment and fixtures are clean & in good working<br>condition.

No sign of pest infestation

Carried out by external pest controller/trained staff

Toxic rodent baits are not used in food storage area

No insect-expelled type of fly-killing device is used at open product areas.

Cleanliness

Drains are properly maintained

No storage of unused items

Foreign body control/monitoring system in place (e.g metal detector,<br>magnet, sieve & etc ) & in good working condition.

All food handlers have Basic Food Hygiene certificate and a valid Refresher Food Hygiene certificate (if applicable).

Food Hygiene Officer has a Food Hygiene Officer certificate.

Daily temperature monitoring record (Chiller)

Daily temperature monitoring record (Freezer)

Daily temperature monitoring record (Cooked food)

Daily temperature monitoring record <br>(Hot/ Cold holding temperature)<br>

Supplies receiving form

Cleaning and maintenance records for equipment, ventilation and exhaust system

Pest control record