Kitchen Services HSSE Inspection

• Audit Title

• Client / Site

• Conducted on

  Date

• Prepared by

• Location
  Address

Grooming & Personal Hygiene

Are catering staff:

• 1. Wearing proper uniforms / caps / gloves / masks

  Yes

  No

  N/A

• Check physical condition

• Recommended action

• 2. Have a basic knowledge of food safety and hygiene

  Yes

  No

  N/A

• Randomly question 3-4 staff on safety & hygiene

• Recommended action

• 3. Well groomed & hygienically-hair cut, nails trimmed, clean shaven

  Yes

  No

  N/A

• Check for proper dressing

• Recommended action

• 4. Seen suffering from any illness/injuries/deceases or infection likely to cause food contamination

  Yes

  No

  N/A

• Look for transmittable symptoms like flu etc.

• Recommended action

• 5. Seen washing hands properly, frequently, and at appropriate times

  Yes

  No

  N/A

• Ask and observe them for hand washing habits

• Recommended action

Food consuming/ Eating area

• 6. Are surfaces, utensils and equipments clean

  Yes

  No

  N/A

• Observe surface and equipments

• Recommended action

• 7. Are tables cleaned immediately after a customer have finished their meal

  Yes

  No

  N/A

• Inspect tables

• Recommended action

• 8. Area free from house flies and mosquitoes

  Yes

  No

  N/A

• Observe flies, insects

• Recommended action

Kitchen/cooking area

• 9. Are floor, ceiling, doors, window and walls clean

  Yes

  No

  N/A

• Look for food, smock and oil stains

• Recommended action

• 10. Is kitchen washed everyday at end of service

  Yes

  No

  N/A

• Observe and ask

• Recommended action

• 11. Is rubbish and left over food removed daily

  Yes

  No

  N/A

• Observe and ask

• Recommended action

• 12. Are sinks, work tables, shelves etc clean

  Yes

  No

  N/A

• Observe and ask

• Recommended action

• 13. Is there any risk of cross contamination following cooking

  Yes

  No

  N/A

• Look for raw & cooked food storage

• Recommended action

• 14. Are cooking utensils, boilers and steam cookers free from scales, rust

  Yes

  No

  N/A

• Randomly question 3-4 staff on safety and hygiene

• Recommended action

• 15. Are cooking procedure properly scheduled to keep food fresh and safe to consume

  Yes

  No

  N/A

• Look for time gap in cooking and serving

• Recommended action

• 16. Is food reheated to a sufficiently high temperature

  Yes

  No

  N/A

• Observe for reheating method and temperature

• Recommended action

Cooked food holding

• 17. Is cooked food hold/stored in the containers having cover

  Yes

  No

  N/A

• Look for cooked food storage

• Recommended action

• 18. Is cooked food holding/serving area free from mosquitoes, house flies and other insects

  Yes

  No

  N/A

• Observe for insects and flies

• Recommended action

• 19. Is there any risk of contamination with foreign bodies or chemicals

  Yes

  No

  N/A

• Look for other material

• Recommended action

• 20. Is an excess production handled safely

  Yes

  No

  N/A

• Inspect the cooked food storage

• Recommended action

• 21. Are surfaces, utensils & equipment clean

  Yes

  No

  N/A

• Touch and look for surface

• Recommended action

• 22. Are hold time and temperature satisfactory

  Yes

  No

  N/A

• Time 2-4 hours and above 65C

• Recommended action

Storage area

• 23. Are shelves dry, clean and tidy

  Yes

  No

  N/A

• Look for cleanliness

• Recommended action

• 24. Are products stored in proper containers and have expiry dates

  Yes

  No

  N/A

• Check for containers randomly

• Recommended action

• 25. Are non refrigerated dry goods stored at adequate temperature and place

  Yes

  No

  N/A

• Check for temperature

• Recommended action

• 26. Are non veg and veg articles are segregated and stored separately

  Yes

  No

  N/A

• Inspect for items

• Recommended action

• 27. Is cooked food kept (stored) separately from uncooked food

  Yes

  No

  N/A

• Inspect for stored items

• Recommended action

• 28. Is storage area free of pest and insects

  Yes

  No

  N/A

• Inspect for cockroaches, rats droppings

• Recommended action

• 29. Are dry vegetables stored separately

  Yes

  No

  N/A

• Inspect storage area

• Recommended action

• 30. Are food and paper supplies stored 6 to 8 inches off the floor

  Yes

  No

  N/A

• Observe the height

• Recommended action

• 31. Are open bags of food area stored in containers with tight fitting lids and labeled with common name

  Yes

  No

  N/A

• See and check labels

• Recommended action

• 32. Is FIFO (first in, first out) method adopted

  Yes

  No

  N/A

• Ask how they use

• Recommended action

• 33. Is there any sign of leakage from canned items

  Yes

  No

  N/A

• Observe sign of leakage

• Recommended action

Dish washing area

• 34. Overall cleanliness of sink, plate counter, shelves, drawers, dish washing area

  Yes

  No

  N/A

• Inspect the washing area

• Recommended action

• 35. Is the sewer line cleaned to avoid clogging

  Yes

  No

  N/A

• Observe water flow

• Recommended action

• 36. Are floor, drains, sewer grills clean?

  Yes

  No

  N/A

• Look out for grills

• Recommended action

Cleaning & Sanitizing

• 37. Are standard cleaning agents used?

  Yes

  No

  N/A

• Look for cleaning agent

• Recommended action

• 38. Are cleaning compartment, sink properly set up for ware washing?

  Yes

  No

  N/A

• Look for set up

• Recommended action

• 39. Is dish machine working properly (such as chemicals are at recommended levels)?

  Yes

  No

  N/A

• If dishwasher is used

• Recommended action

• 40. Are clean cloths used for drying?

  Yes

  No

  N/A

• If cloth is used

• Recommended action

Utensils & Equipment

• 41. Are small equipment and utensils cleaned and sanitized between use?

  Yes

  No

  N/A

• Observe uses

• Recommended action

• 42. Are work surfaces and utensils clean?

  Yes

  No

  N/A

• Inspect surface

• Recommended action

• 43. Are work surfaces cleaned and sanitized use?

  Yes

  No

  N/A

• Observe practices

• Recommended action

• 44. Clean utensils are handled in a manner to prevent contamination

  Yes

  No

  N/A

• Observe practices

• Recommended action

Waste Collection and Disposal

• 45. Are kitchen bins cleaned daily and always kept covered?

  Yes

  No

  N/A

• Ask staff and inspect

• Recommended action

• 46. Are waste bins suitable?

  Yes

  No

  N/A

• Check bin size

• Recommended action

• 47. Is food waste & refuse being collected hygienically?

  Yes

  No

  N/A

• Observe practices

• Recommended action

• 48. Are loading dock and area around dumpster clean?

  Yes

  No

  N/A

• Check docking/loading area

• Recommended action

Pest Control

• 49. Do outside doors have screens, well-sealed & self-closing device?

  Yes

  No

  N/A

• Check for the doors

• Recommended action

• 50. Is there a regular schedule to assess the effectiveness of pest control program?

  Yes

  No

  N/A

• Check pest control program

• Recommended action

• 51. Does staff know they should report any pest control problem immediately?

  Yes

  No

  N/A

• Ask questions

• Recommended action

• 52. Is there any visible infestation?

  Yes

  No

  N/A

• Observe for droppings

• Recommended action

Refrigerator, Freezer, and Milk Cooker

• 53. Are cold rooms and refrigerators clean and functional?

  Yes

  No

  N/A

• Check functionality

• Recommended action

• 54. Are thermometers available and accurate?

  Yes

  No

  N/A

• Check thermometer

• Recommended action

• 55. Refrigerator/freezer are clean and neat

  Yes

  No

  N/A

• Look for items

• Recommended action

• 56. Is food properly wrapped, labeled, and dated?

  Yes

  No

  N/A

• Inspect food

• Recommended action

• 57. Ambient air temperature of all refrigerators and freezers is monitored & documented

  Yes

  No

  N/A

• Observe temperature

• Recommended action

• Any Other Comments/Observations: