Umer

All staff are found wearing clean & complete uniforms (safety shoes, Aprons, Cap, mask) in correct manner.

All staff washing hands correctly using approved Hand wash Soap Solution. Hand dried using hand dryer/Paper towel correctly. Hand sanitation followed using appropriate sanitizer.

Staff not wearing any kind of Jewelry in food area (Watch, Threads, Kadas, Ring, Bands, Bangles, Earnings, Nose rings, Bindis) etc. Jewelry policy strictly followed.

No staff is suffering from any diseases or infection/working with open / improperly covered wounds. No visible signs of illness or fever observed.

Staff wearing proper Headgear in a correct manner. No re-use of hair net or disposable cap is strictly followed.

No staff chewing Tobacco, Chewing Gum in Food Preparation and Food Area.

Staff changing room & rest room is tidy and always maintained clean - hygienic.

Staff members found to be properly shaved, clean short nails & trimmed hair.(Beard guard used to cover bear)

Receiving area is always maintained clean & free from pest, Rodents & dirt.

Visible inspection done of material at the time of receiving for quality check, infestation & spoilage.

Supply received in clean crates, containers, packets in clean and covered vehicles.

Chilled product are received <5deg C and frozen <-18deg C, correct temperature recorded and temperature log maintained.

Materials checked for expiry/best before/use by date while receiving & storage. No expired/damage material received in the stores.

Cleaning checklist displayed & updated in receiving Area properly.

Sorting of supplies done & transfer in to clean crates, containers done.

Air curtains are in place and functioning at the receiving door.

All food items stored above the floor and away from the wall. Plastic pallets, racks and tables used for storage of food items above the floor.

Dry store area is maintained clean, free from dust, pests & debris.

All materials, Storage containers, Racks, & Crates are appropriately labeled and segregated.

Sufficient & Appropriate scoops available and used. Scoops are regularly clean and maintained well.

Is packing of food clean, adequate & properly sealed.

Proper air circulation & temperature condition are maintained in dry store area . Dry store temperature maintained 250C to 300 C.

First in First out ( FIFO) policy is being followed for all food items stored , with clear evidence.

Different Types of Foods Stored separately Segregation followed & labeled.

Any rejected, returned, damaged item are properly marked & kept separately in designated area for return it to supplier.

Racks, Crates, Storage containers, Pallets & drums used for storage etc are clean.

No open packet of food kept in the store, once opened to be transferred in to the clean closed container. Product name & expiry date mentioned on the containers.

No stapler pins, rubber bands used in the store & Food Area.

Dented/Puffed tins, Can &Tetra pack container are deposed off and not accepted in store.

Accurate & calibrated thermometer equipped to monitor the storage Temperature.

Operating temperature of chiller is always maintain between 00C to 50C.Records are maintained at least 2 times a day and chart displayed.

Fruits & vegetables are segregated & stored in clean crates & containers.

Different types of foods stored seperately ( Segregation followed ) & labelled.

All foods are marked for receiving and processing date, to ensure FIFO System followed.

The Storage containers,Floors,Walls,Ceilings,Rubber gaskets & Handles clean.

Separate containers available used for thawing in cover conditions & Proper date marking done as per the procedure.

Eggs stored separately & no broken eggs stored in chiller.

Ready to eat food materials are properly covered to avoid any contamination. Processing dates & expiry date mark on item.

No spoiled, rotten, expired, material kept in the stores. (Shall be segregated, labeled and disposed).

Chillers/refrigerators is always maintained clean, free from mold & odour.Cleaning checklist monitored and recorded properly.

Accurate & calibrated thermometer equipped to monitor the storage Temperature.

Operating temperature of Freezer is always maintain between -180C.Records are maintained at least 2 times a day and chart displayed.

Different types of foods stored seperately & labelled ( Segregation followed ) Veg,Fish,Chicken,Meat etc.

All foods are marked for receiving and processing date, to ensure FIFO System followed.

The Storage containers,Floors,Walls,Ceilings,Rubber gaskets & Handles clean.

Frozen food stored in Original Packaging only.

Thawed & Defrosted meat not refreeze and store in a freezer.

Food in Freezer are kept on Racks/Pallets & not on floors

No spoiled & expired, material kept in the stores. (Shall be segregated, labeled and disposed).

Freezer is always maintained clean, free from mold & odour.Cleaning checklist monitored and recorded properly.

The Freezer is clean ,not overloaded,defrosted regularly & well light.

Original chemicals containers are properly labeled. MSDS of all the chemicals is always available & briefed to staff.

Proper measuring jar/unit available & is being used for dilution of chemicals.

No unlabeled chemical containers/bottles used. Proper containers used for storage of chemicals.

Chemicals and non food items stored separately, away from food storage section & labeled properly.

All frozen items are thawed in chiller (Less than 50C for 24 to 48 hrs OR Running water below 210C within 4 hrs)

Meat kept for thawing in chiller is labeled with date & time.

All floors, walls and ceilings are clean and free from odor.

Cutting board color coding systems are followed and cutting boards are in good working condition.

Cutting boards are cleaned and sanitized and kept on stand or remain dipped in sanitizing solution.

All equipment, utensils using in meat preparation area are cleaned and sanitized and free from any bad odor/smell.

Handles of knives are not broken or cracked & good working conditions.

Thawed meats are cooked within 24 hrs.

Proper Foot operated, covered garbage bins are provided and used.

Meat waste discarded into proper garbage bins & removed after every shift.

Insect killers (if available) are cleaned and in working condition.

Chopping boards. Knives, slicers, peelers, cutter and working table tops are cleaned and sanitized.

Floors,walls,ceillings etc clean and free from dirt and dust and bad odor.

All vegetables are thoroughly washed in a running water before use & cutting. Vegetable cleaning and sanitization process followed. (50 ̴ 100 PPM)

Color coded chopping boards are available & are used as per the color coding system.

Sanitizing solution concentration maintained for vegetable sanitization is 50 ~ 100 PPM

Vegetable washing sinks are cleaned and sanitize (Upper & underneath)

Cleaned, washed and sanitized vegetables are kept in cleaned containers & kept away from the unclean vegetables.

Vegetable sink not used for hand washing & ware washing.

Proper Foot operated, covered garbage bins are provided and used.

All cereals, pulses, Lentils, rice are properly checked/screened, washed before preparation/cooking.

Every cooked item shall reach temp as per the specifications and time.

No cooked food (Hot & Cold) is held at room temperature. Hot food should transfer in to the Hot cabinet and cold food should transfer in chiller immediately after preparation.

Disposable gloves were used ,while handling cooked and ready to eat food, Disposable gloves not used for multiple jobs.

Kitchen equipments maintained clean and hygienic all the time.

Water used for cooking, washing & drinking is potable and tested for quality (Chemical & Microbial) minimum once in every quarter.

Pest control schedule & pest control map is available & followed, its monitored for its effectiveness. Clear evidence of the same must be available at site.

Kitchen waste is properly collected and disposed off safely.

All equipment, utensils, knives etc. are clean & sanitized after every use by using approved sanitizer.

Raw (veg & Non Veg) & cooked food area segregated to avoid cross-contamination.

No leftover or previous shift food use for the next service.

Pots, Pans, trays and utensils used for cooking are cleaned & sanitized properly, no traces of food and carbon deposited on the surface.

Avoid wood policy followed in the food preparation & service area.

Working surfaces, kitchen tools & equipment are clean & sanitized.

Water cooler/dispenser & ice machine maintained clean & sanitized as per the schedule. Cleaning checklist monitored. and displayed properly.

No food stored open & not kept directly on floor/near drains.

Canned/tin food contents transferred into another container immediately after opening. Opening date, manufacturing date and best before date mentioned on the secondary container.

Spices and condiments kept separately in clean containers and with lids.

Thermometer (probe) sanitation done with hot water above 80deg C or sanitizing solution.

Thermometer & weighing scale calibrated once in a year from external agency & valid calibration certificate maintained at site for inspection.

Floors, walls, ceilings, drains, drain cover, windows, window grills, tube lights are cleaned.

Original chemicals containers are properly labeled. MSDS of all the chemicals is always available & briefed to staff.

Area wise cleaning schedule & checklist monitored & records maintained properly.

Pot wash area is segregated and storage space for clean pots available (Pot wash/dish wash)..

Sanitization of washed utensils/Equipment done with hot water (80deg C) and suitable sanitizer.

Drains, floors, walls in the area clean. Cleaning checklist monitored and recorded properly.

No washed utensils / equipment stored on the floor. Utensils are kept inverted on racks / pallets after washing.

Dish wash machine maintained clean internally and externally & water in the machine change after end of every service & whenever gets dirty.

Garbage bin available and properly covered and emptied properly.

Proper concentration of chemical used for cleaning purpose & stored properly in labeled condition.

Dirty cloth/dusters not used to dry clean and sanitize plates,crockery,cutlery to avoid cross-contamination.

Washed utensils, plates, bowls etc. are free from any food particles, stains, grease and odor.

Service area and equipment are free from any food particles at all time.

Glasses, plates, bowls & crockery and cutlery etc. free from fowl smell, food particles, spots & damage.

Food service area floors, walls and ceilings free from dust & dirt and maintained clean all the time. Cleaning Schedule/checklist monitored and recorded properly.

Disposable gloves used while handling Ready to eat food, Gloves are not used for multiple jobs.

Proper tongs and spoons available for picking and serving of food.

Service counters, dining tables & chairs are clean & sanitize after every service.

All food in the service area properly covered/guarded to avoid any physical contamination in the food.

Hot food served at >63 deg & cold food <5 deg C and proper Temperatures records maintained in the log.

Salads are prepared and stored appropriately and served chilled <50 C

All food samples (every session) retained in sterilized containers for 72 hrs at <-180C & labeled properly. Food sample log maintained & kept for the review.

No chipped / cracked crockery used for food storage and service.

Dinning area and food service area free from pest, flies, Cockroaches and Rodents.

Food containers & transport vehicle maintained clean & its covered.

Chemicals and waste not transfer in food transport vehicle to avoid cross-contamination.

Adequate Number of hot cabinets to hold & cambro boxes/Insulated boxes are available to transport of hot food.

Temperature of packed food is monitored by the supervisor & its been dispatched and served at safe temperature.

Food packaging material stored in a clean and hygienic area to avoid any contamination.

Food Packaging area is clean and sanitize after every service.

Disposable gloves use by the staff while packing of food and not used for multiple job.

Disclaimer been put on packed food before it send to client location.

Adequate Hand wash sinks available and are in working condition

Hot water available for cleaning and dishwashing with appropriate temperature.

There is enough ventilation & exhaust system in all areas.

Insect light traps etc. are installed outside 3 meter radius of exposed product or product zone.

Tiles, floors, walls are not broken/damaged and is in good shape / condition.

Food warmer & Bain Marie available for holding hot food at appropriate temperature.

Drains are in good condition and cleaned thoroughly.

Sufficient Pedal operated garbage bins are available in every area.

Sufficient lightings is available in the production, Storage and serving area

All lightings are protected with cover, where the food is prepared and stored.

Separate storage area available for chemical stores.

Water taps and hoses are not lying on floor, not leaking and rust free.

Dish wash/pot wash area is available with sufficient racks.

Sufficient storage place of freezer/chiller for storage of food.