Title Page

  • Location Name

  • Audit date & Time

  • Location In-Charge

  • Prepared By

  • Location

Location Visit Checklist

A. Premises and Building

  • 1. Building floor properly maintained?

  • 2. Building interior design, construction, lighting, ventilation support to food safety

  • 3. Product flow is designed to reduce/eliminate the potential cross contamination

  • 4. Adequate drainage facilities available

B. Pest Control

  • 1. Is there an adequate pest control program

  • 2. Pest control files are up to date

  • 3. Are premises pest proofed and free from any sign of pest

  • 4. EFK available and working properly?

C. Waste Management

  • Is food waste stored properly and bins are kept clean?

  • Are waste bins foot operating?

  • Is wastes removed from the premises regularly?

D. Cleaning and Sanitation

  • 1. Cleaning condition in the cafeteria ( floor, tables..)?

  • 2. Cleaning condition of Cafeteria equipments (chiller, bain-marie, oven, juice dispenser etc.) ?

  • 3. Are all cutleries and plates cleaned properly/ in good condition/enough quantity?

  • 4. Cleaning condition of the washing area and dishwashing machine?

  • 5. Are all staff aware of proper chemical dilution?

  • 6. Are all chemicals stored separately?

  • 7. Availability of sanitation facility for fruits?

  • 8. cleaning condition of cafeteria, exhaust AC vents and ceilings ?

  • 9. Is there any designated area for cleaning equipment storage (Hanger / separate storage area)?

  • 10. Cleaning condition of Cafeteria Drainage?

  • 11. Cleaned utensils are stored upside down ?

  • 12. Availability of surface sanitizer?

E. Personal Hygiene

  • 1. Are all employee following good hygiene practices (PPE)?

  • 2. Are all employees wearing clean and proper uniform?

  • 3. Are all employees aware of proper hand washing procedure?

  • 4. Availability of hand washing stations (tissue, hand soap, hand sanitizer etc.) ?

  • 5. Individual name tags available for each staff?

F. Temperature & Calibration

  • 1. Are all equipment calibrated (chiller, hot cabinet, freezer etc.)?

  • 2. Hot food temperatures are maintained above 60 degree?

  • 3. 2. Cold food temperatures are maintained below 5 degree?

  • 4. Are all the chillers / freezers are working properly and temperature maintained below 5 / -18 degree?

  • 5. 4. Are all the hot cabinet / Bain-maries are working properly and temperature maintained above 60 degree degree?

  • 6. Probe wipes and calibrated thermometer available?

  • 7. Staffs are aware how to use thermometer properly?

G. Storage & Labelling

  • 1. Proper Labelling of all products?

  • 2. Dry store well organized?

  • 3. All staff following proper storage practices ?

  • 4. Designated area provided to personnel belongings ?

  • 5. Proper color coding and storage of chopping boards & knives

  • 6. Proper color coding and storage for crates (Orange - Non food, Green - sanitized Fruits & Veg, White - Food items).

  • 7. Availability of chemical storage stands (dishwashing, D4 etc.)?

H. Documentation

  • 1. Company Trade license copy available ?

  • 2. Company HACCP / ISO certificates copies available ?

  • 3. Training certificates available BFS / PIC ?

  • 4. Updated staff documents available (OHC, Visa, EID, PP)?

  • 5. Chiller / freezer monitoring record available and followed?

  • 6. Hot cabinet record available and followed ?

  • 7. Bain-marie temperature record available and followed?

  • 8. Food receiving temperature record available and followed?

  • 9. Personal hygiene checklist available ad followed?

  • 10. Daily PIC inspection checklist available and followed?

  • 11. location cleaning checklist available and followed?

  • 12. cooking/reheating / baking temperature available and followed (if applicable)?

  • 13. Cooling record available and followed (if applicable)?

  • 14. Pest sighting record available and followed?

  • 15. Dishwashing temperature record available and followed.

  • 16. Dry store humidity & temperature record available and followed?

  • 17. Availability of PICs in each meal period ?

I. Food Service

  • 1. Food display name tags available and placed (Name, Nutritional facts , Allergens etc.)?

  • 2. Food presentation is satisfactory?

  • 3. Menu knowledge of the staff is satisfactory (Allergen Awareness)?

J. Comments (if any)

  • undefined

Completion

  • Completed By : (Name & Signature)

Score

  • Full compliance with the requirement

  • Partial compliance with the requirement

  • No compliance with the requirement

  • Not applicable

Rating & Explanation

  • Excellent – However minor improvement ( to meet/maintain ) or maintain the target score.

  • Very Good – More efforts are appreciable.

  • A Good system need minor improvements.

  • Satisfactory - Needs major improvements

  • Poor- Unacceptable (Significant failure observed)

  • Bad - Ineffective system (Completely failed system)

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.