Medina Flash Audit

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Site conducted
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Location

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Flash Audit
Flash Audit Tool
Mandatory Questions
Audit Module
Standard # and Name
Verification Style

Requirement of the Standard

Verification
Description / Comments (Mandatory)
Compliance Status
DL Representative's Name
STN
CSA
Date
Food Processing Safety

FPS1.1.5 Cleanliness and Maintenance of Toilets and Changing Rooms

Spot Check
Food Provider must ensure that changing rooms, lockers, toilets, sinks, soap dispensers and hand drying devices are clean and well maintained
Are all floors, benches and the tops of lockers free of uniforms or debris?
None located within the building
Food Processing Safety

FPS1.1.5 Cleanliness and Maintenance of Toilets and Changing Rooms

Spot Check
Food Provider must ensure that changing rooms, lockers, toilets, sinks, soap dispensers and hand drying devices are clean and well maintained
Are the tops of lockers dustfree?
None located within the building
Food Processing Safety

FPS1.1.5 Cleanliness and Maintenance of Toilets and Changing Rooms

Spot Check
Each toilet, changing room and locker must have a sufficient supply of toilet paper, soap, singleuse towels and/or hand drying devices
Are all toilets and sinks functional and do they have all the necessary equipment (e.g. toilet paper, soap)?
One female restroom is currently inorperable. All other restrooms were supplied with the necessary equipmnt
Food Processing Safety

FPS2.2.3 & FPS2.2.4 Date Marking and Rotation of Potentially Hazardous Foods & NonHazardous Foods

Spot Check
Food Provider's date marking procedure must require that Potentially Hazardous Foods are date marked at each of the following times: […] (b) Once Potentially Hazardous frozen Foods are removed from the freezer with the date of removal from the freezer
Are all food items that are currently being thawed dated with the date that they were removed from the freezer?
Food Processing Safety

FPS2.2.3 & FPS2.2.4 Date Marking and Rotation of Potentially Hazardous Foods & NonHazardous Foods

Spot Check
Food items are considered outdated if they are: (a) Passed the expiry date; (b) Either passed the manufacturer’s indicated shelf life or the shelf life specified in appendix 2.2.3/4, whichever is later, if the food item does not have an expiry date; (c) Passed airline production times, which are 72 hours for Hot Production and Cold Production**. All outdated or rejected food items must be clearly identified as “rejected” or “nonconformant”. Please note that for FPQ, Cold Food Items should be prepared in under 24h of the ETD and Hot Food Items were prepared in under 48h
During your facility tour, were all items you observed within the expiry dates or not otherwise outdated?
Food Processing Safety

FPS2.2.3 & FPS2.2.4 Date Marking and Rotation of Potentially Hazardous Foods & NonHazardous Foods

Spot Check
Food provider’s FIFO procedure must require that the food provider employ appropriate practices to ensure first in first out rotation of food items. Such practices must be one of the following: (a) Placing new shipment or production behind old shipment or production; (b) Placing new shipment or production under old shipment or production; or (c) Using “use first” labels
During your facility tour, were all food items stored according to First In First Out (FIFO)? Usually, FIFO involves storing the oldest products in a more accessible way than the newer products by, for example, placing newer product behind older product, or placing newer product beneath older product. This ensures that when staff take the products, the oldest items will be used first
7/27 was stored on top of 7/26 cuscous within the freezer. Management statedt that this is based on the rotationo of items being taken out of the freezer for an extended time. The max exposure for items being out of the freezer is 45 minutes. Management ensured that this was a safe process
Food Processing Safety

FPS3.1.5 CCP Food Safety Controls for Rapid Cooling

Spot Check
The food provider must maintain records in accordance with this standard
Open the blast chiller and identify the items inside. Are there records available for each of the food item(s) inside the blast chiller?
Food Processing Safety

FPS3.1.5 CCP Food Safety Controls for Rapid Cooling

Spot Check
Food provider’s rapid cooling procedure must require that all Heat Treated Foods (including meat, fish, poultry, sauces, pasta*, rice, seafood, dairy, egg products, cereals, vegetables) are either: (a) Cooled from 60°C/140°F to 21°C/70°F within 2 hours and from 21°C/70°F to 5°C/41°F within an additional 4 hours; OR (b) Cooled from 60°C/140°F to 10°C/50°F within 4 hours
Facilities have 2 sets of temperature limits by which they can rapidly cool food: Method (A) From above 140F to below 50F within 4 hours Method (B) From above 140F to below 70F within 2 hours, and from 70F to below 41F within an additional 4 hours (total 6 hours) If the facility uses method (A): Open the blast chiller(s) and identify the items inside. Find the corresponding records entries for the food items. Were the food items placed inside less than 4 hours ago? Please provide the specifics for the food item checked in the comment box, including the time you checked the item(s) at and the time the item(s) was/were placed in the blast chiller. If the facility uses method (B): Please mark "Y" in the adjacent column and indicate "Method B" in the comments. See next question
Food Processing Safety

FPS3.1.5 CCP Food Safety Controls for Rapid Cooling

Spot Check
Food provider’s rapid cooling procedure must require that all Heat Treated Foods (including meat, fish, poultry, sauces, pasta*, rice, seafood, dairy, egg products, cereals, vegetables) are either: (a) Cooled from 60°C/140°F to 21°C/70°F within 2 hours and from 21°C/70°F to 5°C/41°F within an additional 4 hours; OR (b) Cooled from 60°C/140°F to 10°C/50°F within 4 hours
Facilities have 2 sets of temperature limits by which they can rapidly cool food: Method (A) From above 140F to below 50F within 4 hours Method (B) From above 140F to below 70F within 2 hours, and from 70F to below 41F within an additional 4 hours (total 6 hours) If the facility uses method (A) Please mark "Y" in the adjacent column and indicate "Method A" in the comments. If the facility uses method (B) Open the blast chiller(s) and identify the items inside. Find the corresponding records entries for the food items. If the food items were placed in the blast chiller more than 2 hours ago, is the temperature lower than 70F within the first 2 hours of cooling, and Have those food items been in the blast chiller for less than 6 hours in total ? Please provide the specifics for the food item checked in the comment box, including: 1) the time at which you checked the item(s) and the time the item(s) was/were placed in the blast chiller. 2) the temperature of the food items at the time of your spot check
Food Processing Safety

FPS3.1.6 CCP Food Safety Controls of Potentially Hazardous Foods During Food Preparation

Spot Check
If Potentially Hazardous Foods are prepared in a room maintained above 5°C/41°F, the food provider must maintain Potentially Hazardous Food Preparation records that document each of the following: (a) Date that the Potentially Hazardous Foods are prepared; (b) Description of food item; (c) Time food items are removed from the Refrigeration Unit; (d) Time food items are returned to the Refrigeration Unit; and (e) Specifics of any corrective action, where applicable
If food items are prepared in rooms above 41F, records need to be maintained for the time period during which those foods are in the rooms. The allowed duration depends on the room temperature. Room temperature at or below 41F: No prepration time limit. Room Temperature between 41F and 59F: Food items can be prepared for up to 90 Minutes Room Temperature between 59F and 70F: Food items can be prepared for up to 45 Minutes When necessary, are records available for all of the food items being prepared? (if the rooms are at 41F or below please check "Y")
No Delta items present within the blast chiller
Food Processing Safety

FPS3.1.6 CCP Food Safety Controls of Potentially Hazardous Foods During Food Preparation

Spot Check
If the food provider does not respect time limits for preparing Potentially Hazardous Foods, food provider must verify the surface temperature of the food item. If the surface temperature of the food items is above 15°C/59°F, the food provider must discard the noncompliant food items. If the surface temperature of the food item is below or at 15°C/59°F, the food provider must immediately place the food items in a Refrigeration Unit. These foods items may not be removed from the Refrigeration Unit until the temperature of the food item is below or at 5°C/41°F
Using an infrared thermometer, please verify the temperatures of food items being prepared, portioned and placed on trays. Are the temperatures of all foods below 59F?
Food Processing Safety

FPS3.1.6 CCP Food Safety Controls of Potentially Hazardous Foods During Food Preparation

Spot Check
➢If Potentially Hazardous Foods are prepared in a room where the temperature is maintained above 5°C/41°F and below or at 15°C/59°F: (a) The food preparation time must not exceed 90 minutes; and (b) The food provider must monitor and maintain the temperature of the room above 5°C/41°F and below or at 15°C/59°F, and record the room temperature a minimum of twice daily and take appropriate corrective action if the room temperature exceeds 15°C/59°F. ➢ If Potentially Hazardous Foods are prepared in a room where the temperature is maintained above 15°C/59°F and below or at 21°C/70°F: (a) The food preparation time must not exceed 45 minutes; and (b) The food provider must monitor and maintain the temperature of the room above 15°C/59°F and below or at 21°C/70°F, and record the room temperature a minimum of twice daily and take appropriate corrective action if the room temperature exceeds 21°C/70°F. ➢ If Potentially Hazardous Foods are prepared in a room where the temperature is maintained above 21°C/70°F: (a) The food preparation time must not exceed 45 minutes; and (b) The food surface temperature must not exceed 15°C/59°F;
If food items are prepared in rooms above 41F, records need to be maintained for the time period during which those foods are in the rooms. The allowed duration depends on the room temperature. Room temperature at or below 41F: No time limit (no preparation time limits Room Temperature between 41F and 59F: Food items can be prepared for 90 Minutes Room Temperature between 59F and 70F: Food items can be prepared for 45 Minutes Are all foods undergoing food preparation being assembled within the time limits listed above? (If the rooms are at 41F or below please mark "Y" in the adjacent column and add a comment indicating this)
Cuscous, Fresh FF, Chicken Salad Sandwich was given as examples
Food Processing Safety

FPS3.1.9 Foreign Objects Policy

Spot Check
Food provider must take appropriate corrective actions in the event of any potential or actual contamination of food items by foreign objects. Food provider must ensure to investigate complaints related to the presence of foreign objects in food items
Please verify Delta Air Lines china, drinkware, glasses and mugs. These can be in production areas, loaded into flights, or at the clean side of dishwashing areas. Is all Delta Air Lines equipment that you verified free from of chips or missing pieces?
No dishware present
Food Processing Safety

FPS3.1.9 Foreign Objects Policy

Spot Check
(a) When possible, food provider eliminates foreign objects from Food Handling Areas where they could contaminate food or equipment (i.e. glass packing materials such as jars should be eliminated from Food Handling Areas when possible). (b) In the event that potential foreign objects cannot be eliminated, the food provider must control the risk that foreign objects may cause contamination (i.e. light fixtures guarded or sealed with unbreakable enclosures to retain all glass in the event of any breakage) and handle potential foreign objects appropriately to avoid accidental damage (i.e. airline equipment);
Are food items being prepared or stored at a safe distance from any potential foreign objects? Potential foreign objects include things like: Paper clips, stickers, date labels, rubber bands, pieces of plastic, staples, etc
Food Processing Safety

FPS3.1.9 Foreign Objects Policy

Spot Check
(a) When possible, food provider eliminates foreign objects from Food Handling Areas where they could contaminate food or equipment (i.e. glass packing materials such as jars should be eliminated from Food Handling Areas when possible). (b) In the event that potential foreign objects cannot be eliminated, the food provider must control the risk that foreign objects may cause contamination (i.e. light fixtures guarded or sealed with unbreakable enclosures to retain all glass in the event of any breakage) and handle potential foreign objects appropriately to avoid accidental damage (i.e. airline equipment);
Are all food items that you observe free of foreign objects? Potential foreign objects include things like: Paper clips, stickers, date labels, rubber bands, pieces of plastic, staples, insects, etc
Food Processing Safety

FPS4.1.4 Cleanliness and Maintenance of Food Storage Areas

Spot Check
Food provider must at a minimum always ensure that: (b) Refrigerator and freezer surfaces including floors, doors, walls, ceilings, racks, shelves, ventilators and food boxes/bins must be free of water and ice condensationaccumulation; and
Are all refrigerators' and freezers' interior surfaces (including items stored within those areas) free of ice buildup or water accumulation?
Food Processing Safety

FPS4.1.4 Cleanliness and Maintenance of Food Storage Areas

Spot Check
Food provider must at a minimum always ensure that: (a) All Food Storage Areas are free of rust, dust, food debris, etc.;
Are all interior surfaces of refrigerators or freezers free of dust, rust, dirt, food debris, and are they otherwise clean?
Food Processing Safety

FPS4.1.4 Cleanliness and Maintenance of Food Storage Areas

Spot Check
Food provider must at a minimum always ensure that: (c) Food products are at all times placed at least 6 inches off the floor
Are all food containers stored off of the floors and walls?
Food Processing Safety

FPS4.1.8 Cleanliness of Washed Equipment and Utensils

Spot Check
Food provider must at a minimum ensure that all equipment and utensils washed and sanitized in Pot Wash and Dishwashing Areas are visibly clean, free of grease, food residue or any other soil accumulation
Please verify clean utensils and equipment in the following area: The clean side of the Dishwashing area Are all utensils and equipment clean?
Food Processing Safety

FPS4.1.8 Cleanliness of Washed Equipment and Utensils

Spot Check
Food provider must at a minimum ensure that all equipment and utensils washed and sanitized in Pot Wash and Dishwashing Areas are visibly clean, free of grease, food residue or any other soil accumulation
Please verify clean utensils and equipment in the following area: The clean side of the Pot Wash Area Are all utensils and equipment clean?
Food Processing Safety

FPS4.1.8 Cleanliness of Washed Equipment and Utensils

Spot Check
Food provider must at a minimum ensure that all equipment and utensils washed and sanitized in Pot Wash and Dishwashing Areas are visibly clean, free of grease, food residue or any other soil accumulation
Please verify clean utensils and equipment in the following area: Areas where food items are produced, portioned or assembled. Are all utensils and equipment stored in these areas clean?
Food Processing Safety

FPS4.1.9 Drying and Storage of Cleaned Equipment and Utensils

Spot Check
Food provider’s drying procedure must require that cleaned and sanitized equipment and utensils are drained and airdried. Food provider must not use a cloth to dry equipment and utensils
Is all drying equipment stored in a way that allows air circulation?
Food Processing Safety

FPS4.1.9 Drying and Storage of Cleaned Equipment and Utensils

Spot Check
Food provider’s drying procedure must require that cleaned and sanitized equipment and utensils are drained and airdried. Food provider must not use a cloth to dry equipment and utensils
Is the facility only using air to dry equipment? Facilities may also use the air drying function(s) of machines to dry equipment
Food Processing Safety

FPS4.1.9 Drying and Storage of Cleaned Equipment and Utensils

Spot Check
Food provider must ensure that all equipment and utensils are always completely dry and free of any moisture prior to being stacked or placed in a container
Is all stored equipment at the facility dry? (other than equipment actively being air dried) Areas where this can be verified include: Equipment packing areas, Tray setting areas, within readyfordispatch flight trolleys, equipment storage areas, stacks of equipment at Pot Wash and Dishwashing Areas, etc
Food Processing Safety

FPS4.1.11 Cleanliness of Non Food Contact Surfaces

Spot Check
➢ Non Food Contact Surfaces include tables, work stations, assembly conveyor belts, racks, shelves, tool boxes, ovens and other equipment serving a similar function. ➢ Food provider must at a minimum always ensure that all non Food Contact Surfaces are: (a) Free of dust; (b) Free of rust; (c) Free of grease; (d) Free of food residue; and (e) Free of any other soil debris
Are all Non Food Contact Surfaces free of mold? Mould is commonly found in humid areas, on rolling racks that are infrequently cleaned, underneath workstations
Food Processing Safety

FPS4.1.11 Cleanliness of Non Food Contact Surfaces

Spot Check
➢ Non Food Contact Surfaces include tables, work stations, assembly conveyor belts, racks, shelves, tool boxes, ovens and other equipment serving a similar function. ➢ Food provider must at a minimum always ensure that all non Food Contact Surfaces are: (a) Free of dust; (b) Free of rust; (c) Free of grease; (d) Free of food residue; and (e) Free of any other soil debris
Are all Non Food Contact Surfaces free of food debris or other soil debris?
Food Processing Safety

FPS4.1.11 Cleanliness of Non Food Contact Surfaces

Spot Check
➢ Non Food Contact Surfaces include tables, work stations, assembly conveyor belts, racks, shelves, tool boxes, ovens and other equipment serving a similar function. ➢ Food provider must at a minimum always ensure that all non Food Contact Surfaces are: (a) Free of dust; (b) Free of rust; (c) Free of grease; (d) Free of food residue; and (e) Free of any other soil debris
Are all Non Food Contact Surfaces free of rust or corrosion? Rust and corrosion is typically found on metal surfaces of racks and shelves
Food Processing Safety

FPS5.1.1 Food Safety Controls of Potentially Hazardous Foods at Dispatch and Delivery

Spot Check
Food provider’s dispatch temperature control procedure must require that the surface temperature of refrigerated Potentially Hazardous Foods at the time of dispatch* is at or below 5°C/41°F
Please verify the surface temperatures of a sample of foods in the final holding Refrigeration Unit (i.e. items that are ready to be dispatched to flights). Please select foods that are ready to be dispatched in the next 1530 minutes. Are the dispatch temperatures below 41F? If "No", please indicate the ETD of the flight for which the food items are intended and the time that you performed the verification in the comments
Food Processing Safety

FPS5.1.1 Food Safety Controls of Potentially Hazardous Foods at Dispatch and Delivery

Spot Check
This procedure must require that the food provider maintain records in accordance with this standard
Does staff at the facility verify and keep records of the dispatch temperature checks that they perform?
Food Processing Safety

FPS5.1.1 Food Safety Controls of Potentially Hazardous Foods at Dispatch and Delivery

Spot Check
Food provider must ensure that the Potentially Hazardous Foods for dispatch are removed from the Refrigeration Unit preferably within three (3) hours of the estimated time of departure (“ETD”) and no more than four and a half (4.5) hours (excluding any time that the food is kept under temperature control similar to a Refrigeration Unit) prior to the ETD
Does the facility perform its temperature checks within 4.5 hours of the ETD? If the facility assembles all of its food items under refrigerated conditions, does the facility perform its temperature checks within 6 hours of the ETD?
Food Processing Quality

FPQ1.2.1 Quality Controls for Storing Foods

Spot Check
Food provider must appropriately cover food items in Food Storage Areas
Are all food items that are not actively being worked with appropriately covered?
Food Processing Quality

FPQ1.2.1 Quality Controls for Storing Foods

Spot Check
Food provider must store food items in a manner that prevents damage to food items including damage to packaging (where applicable)
Are all food boxes or containers stacked or stored in a way that protects the food items inside from damage?
Food Processing Quality

FPQ1.2.1 Quality Controls for Storing Foods

Spot Check
Food provider must preserve the quality of food items during storage, which may include monitoring and controlling the following: (a) Temperature* of the food items, environment or storage conditions; (b) Humidity of the food items, environment or storage conditions; (c) Light exposure of the food items, environment or storage conditions; and (d) Ventilation of the environment or storage conditions
Are all food items stored under appropriate temperature and humidity conditions that will preserve the food items? An example of improper storage conditions would be a high level of humidity in the dry storage area
Food Processing Quality

FPQ2.1.4 Food Dish Model and Food Dish Presentation Specifications – Availability & Use

Spot Check
Food provider must create a food dish model according to the correct food dish presentation specifications before starting Food Preparation of a particular food dish
Was a Food Dish Model prepared before the start of Food Preparation?
Food Processing Quality

FPQ2.1.4 Food Dish Model and Food Dish Presentation Specifications – Availability & Use

Spot Check
Food dishes that are ready to be provided to an Airline client must meet that Airline client’s menu specifications
Do the finished products match the food dish model and food dish presentation specification? You can verify this at the time of assembly or by comparing items in the readyfordispatch trolleys with the specification sheets
Items were not weighed properly for the Chicken Salad Sandwich. The spec card called for .25 argulla and the sandwich had .50
Food Processing Quality

FPQ2.1.4 Food Dish Model and Food Dish Presentation Specifications – Availability & Use

Spot Check
Food provider must have the appropriate food dish presentation specifications and food dish model easily visible to Food Handling Employees during Food Preparation
Are food dish models and specifications actively being used by Food Handling Employees during Food Preparation? "Actively" means that both model and specification are clearly visible to the Food Handling Employee during Food Preparation
The process used at this facility is based on an average of the end product weight
Food Processing Quality

FPQ2.1.5 Tray Setup Model and Tray Setup Specifications – Availability & Use

Spot Check
Food provider must create a tray setup model according to the correct tray setup specifications before starting the tray setup
Was a Tray SetUp Model prepared before the start of Food Preparation?
This facility does not prepare TSUs
Food Processing Quality

FPQ2.1.5 Tray Setup Model and Tray Setup Specifications – Availability & Use

Spot Check
Tray setups that are ready to be provided to an Airline client must meet the Airline client’s menu specifications
Do the finished products match the Tray SetUp model and Tray SetUp presentation specification? You can verify this at the time of assembly or by comparing items in the readyfordispatch trolleys with the specification sheets
Food Processing Quality

FPQ2.1.5 Tray Setup Model and Tray Setup Specifications – Availability & Use

Spot Check
Food provider must have the appropriate tray setup specifications and tray setup model easily visible to Food Handling Employees during tray setup
Are Tray SetUp models and specifications actively being used by Food Handling Employees during Food Preparation? "Actively" means that both model and specification are clearly visible to the Food Handling Employee during Food Preparation
Models are being used at all stations, but one station was observed not having a specification card
Food Processing Quality

FPQ3.1.3 Provision of Food Service at Dispatch

Spot Check
Food items and tray setups that are ready to be provided to an Airline/Train client must be the correct quantity of food items and tray setups according to the Client Catering Order
Please select a readyfordispatch flight and get a copy of the boarding bill from the caterer. Please count the items in the flight and match them to the amounts listed on the bill. Are all Delta One food items provided in the trolleys for the flight(s) in the same amounts listed on the boarding bill?
Non Applicable
Food Processing Quality

FPQ3.1.3 Provision of Food Service at Dispatch

Spot Check
Food items and tray setups that are ready to be provided to an Airline/Train client must be the correct quantity of food items and tray setups according to the Client Catering Order
Are all Economy Class food items provided in the trolleys for the flight(s) in the same amounts listed on the boarding bill?
Non Applicable
Food Processing Quality

FPQ3.1.3 Provision of Food Service at Dispatch

Spot Check
Food items and tray setups that are ready to be provided to an Airline/Train client must be the correct quantity of food items and tray setups according to the Client Catering Order
Are all Buy on Board food items provided in the trolleys for the flight(s) in the same amounts listed on the boarding bill?
Non Applicable

Optional Questions

Audit Module

Standard # and Name

Verification Style

Requirement of the Standard

Verification
Description / Comments (Mandatory)
Compliance Status2
DL Representative's Name3
STN
CSA
Date
Food Processing Safety
FPS1.1.2 Medical Screening of Employees and Visitors
Spot Check
Food provider’s medical screening procedure must require that each visitor signs a document each time*** prior to entering any Food Handling Area, that requires the visitor to inform the food provider, if to the best of their knowledge, they have been diagnosed with any of the food transmissible diseases listed in (a) (i) to (vi) at a minimum within the last sixty (60) days or are experiencing any of the symptoms listed in (a) (vii) to (xi) at the time of signing. Diseases (i) Hepatitis A; (ii) Staphylococcus aureus; (iii) Salmonella spp.; (iv) Shigella spp.; (v) E. coli Enterohemorrhagic; (vi) Norovirus Symptoms (vii) Diarrhoea; (viii) Vomiting; (ix) Jaundice; (x) Sore Throat with Fever; and (xi) Lesions containing pus, such as boils and infected wounds, on the hands and forearms, on the neck or above or any other exposed body part, however small
Were you requested to complete a health questionnaire prior to entering Food Handling Areas of the facility?
Security did not ask if health assessment was completed
Food Processing Safety
FPS1.1.2 Medical Screening of Employees and Visitors
Verbal assurance
Each employee and Management has signed a document** prior to entering Food Handling Areas that informs the food provider if, to the best of their knowledge, they have been diagnosed with any of the following food transmissible diseases at a minimum within the last sixty (60) days (from the time of signing) or are experiencing any of the following symptoms (at the time of signing): Diseases (i) Hepatitis A; (ii) Staphylococcus aureus; (iii) Salmonella spp.; (iv) Shigella spp.; (v) E. coli Enterohemorrhagic; (vi) Norovirus Symptoms (vii) Diarrhoea; (viii) Vomiting; (ix) Jaundice; (x) Sore Throat with Fever; and (xi) Lesions containing pus, such as boils and infected wounds, on the hands and forearms, on the neck or above or any other exposed body part, however small
Ask a facility representative: Does the facility medically screen its employees?
Food Processing Safety
FPS1.1.2 Medical Screening of Employees and Visitors
Verbal assurance
Each employee, and Management are made aware of the requirement to report all future symptoms and future medical diagnoses of food transmissible diseases and symptoms listed in (a) (i) to (xi) above to a designated person responsible for determining the appropriate corrective action
Ask a facility representative: Do employees sign an agreement to notify?
Food Processing Safety
FPS1.1.3 Wound and Infection Control
Spot Check
Food provider must always have a first aid box available to all employees. Each first aid box must contain a sufficient supply of each of the following: (a) Coloured plasters (preferably blue and does not include skin tone or transparent); (b) Antiseptic lotion or spray; and (c) Waterproof dressings, which may include plasters, bandaids, and latex or other plastic gloves
Please locate 3 first aid boxes at the facility: Do the first aid boxes contain: 1) Blue Plasters (BandAids or similar); 2) A disinfectant / antiseptic; and 3) A pair of gloves (unless gloves are available at a nearby workstation (within 6 feet))?
Food Processing Safety
FPS1.1.3 Wound and Infection Control
Spot Check
any employee with secretions or discharge from the neck up and between the fingertips and elbows must be excluded from any work involving direct food contact. However, the employee may work in Food Handling Areas and Food Storage Areas if no secretion or discharge is visible beyond a wound control or dressing that is in accordance with this standard and guidelines
Are employees' wounds on their hands, forearms or necks fully covered (i.e. not visible)?
Food Processing Safety
FPS1.1.3 Wound and Infection Control
Spot Check
Food provider must always have a first aid box available to all employees and ensure that each first aid box is well stocked with all necessary items. [It is implied that any antiseptic must be unexpired]
Please check the expiry date of 3 antiseptic lotions available at the facility to treat wounds. Are the antiseptics within the expiry date?
Food Processing Safety
FPS1.1.4 Personal Appearance – Uniforms, Hair Coverings, Jewellery
Spot Check
➢ Hairnets must completely enclose hair. ➢ Facial hair must be covered with a beard net
Are all persons within the facility wearing hairnets and beard nets that enclose all hair?
Food Processing Safety
FPS1.1.4 Personal Appearance – Uniforms, Hair Coverings, Jewellery
Spot Check
All employees and visitors entering Food Handling Areas must avoid wearing any jewellery. ➢Jewellery includes but not limited to rings, wristwatches, bracelets and earrings*. ➢ Plain wedding bands are tolerated if they are not difficult to clean. However, if an employee or visitor wearing a plain wedding band may come into direct contact with readytoeat foods that are not appropriately covered or packaged to prevent contamination from physical or biological hazards, they must wear gloves in accordance with Standard 1.1.8 Glove Policy.** ➢ Drivers and loaders may wear wristwatches in food dispatch areas, unless they may come into direct contact with food items that are not appropriately covered or packaged to prevent contamination from physical, chemical or biological hazards
Are all persons within the facility free of watches and jewelry (except for plain wedding bands)?
Food Processing Safety
FPS1.1.4 Personal Appearance – Uniforms, Hair Coverings, Jewellery
Spot Check
➢ Uniforms must be worn appropriately at all times. ➢ Uniforms must not be worn to and from work. ➢ Food provider must make adequate provision for complete segregation between clean and soiled uniforms and protective clothing
Are all persons within the facility wearing clean uniforms that cover personal clothing?
Food Processing Safety
FPS1.1.6 Hand Washing Stations
Spot Check
A hand washing station must be located at each major entry point into Food Production Areas, receiving areas and dispatch areas
Are all handwashing stations easily accessible and unobstructed?
Food Processing Safety
FPS1.1.6 Hand Washing Stations
Spot Check
➢ All hand washing stations must be used exclusively for washing hands. Hand washing stations must not be used for any other purpose
Are handwashing stations being used exclusively for washing hands?
Food Processing Safety
FPS1.1.6 Hand Washing Stations
Spot Check
➢ All hand washing stations must be equipped with: (a) Running water – Faucets must readily supply water at a temperature that enables persons to wash hands for between 20 30 seconds; (b) Soap – Soap dispensers must be fully functional and contain a sufficient supply of antibacterial soap or hand cleansers; and (c) Sufficient supply of single use towels or a fully functional handdrying device
Are handwashing stations fully equipped with soap, running water maintained at an appropriate temperature and a method to dry ones hands (singleuse towels, or hand dryers)?
Food Processing Safety
FPS1.1.7 Proper Hand Washing
Spot Check
➢ Specify that all employees and visitors must wash their hands: […] (e) After touching potentially contaminated surfaces such as raw food products or any skin; and
Are employees, visitors and managers washing their hands after touching potentially contaminated items or surfaces, such as dirty equipment, after picking items up off of the floor, building structures, etc.?
Food Processing Safety
FPS1.1.7 Proper Hand Washing
Spot Check
[Employees of the] Food Provider must [
] follow a hand washing procedure [
] [which includes] the proper method(s) and frequency for washing hands
Are employees, visitors and managers using an appropriate method to wash their hands? (e.g. did they wash their hands for an appropriate duration using soap?)
Food Processing Safety
FPS1.1.7 Proper Hand Washing
Spot Check
[…] all employees and visitors must wash their hands: (a) Prior to entering Food Handling Areas; (b) Before starting work;
Are employees washing their hands before entering or immediately upon entering Food Handling Areas?
Food Processing Safety
FPS1.1.8 Glove Policy
Spot Check
[…] gloves must be used in conjunction with, not instead of, proper hand washing
Are employees washing their hands when using gloves (I.e. not replacing handwashing with the use of gloves?)
Food Processing Safety
FPS1.1.8 Glove Policy
Spot Check
employees and visitors must dispose and replace gloves: d) In all other instances where cross contamination may be an issue
Are gloves of employees free of rips, tears and are they otherwise intact?
Food Processing Safety
FPS1.1.8 Glove Policy
Spot Check
[Glove policy must] specify that all employees and visitors must dispose and replace gloves: […] (c) After touching potentially contaminated surfaces such as raw food products or any skin; and (d) In all other instances where cross contamination may be an issue
Are employees changing their gloves between handling different items and after touching potentially contaminated surfaces?
Food Processing Safety
FPS2.1.2 Food Safety Controls for Receiving Foods
Spot Check
Food provider’s procedure for receiving food must require that, at the time of receiving the food provider must verify that: (a) Food items do not otherwise appear to contain insects, foreign objects, extraneous matter or other potential contaminants (physical or chemical); (b) Food items are not past the expiration date (if applicable)*; (c) Food items packaging is intact (not leaking or swelling); and (d) Food items do not otherwise appear to be spoiled or “unsafe” (i.e. odor, color, texture, etc.) It is implied that the food items must be visually inspected which includes physically unboxing a sample of items to verify the above
Are employees opening boxes of food items at the time of receiving to verify the food items inside of the boxes?
Food Processing Safety
FPS2.1.2 Food Safety Controls for Receiving Foods
Spot Check
Food provider’s procedure for receiving food must require that, at the time of receiving the food provider must verify that: [
] (b) Food items are not past the expiration date (if applicable)*;
Are all of the items being received within their expiry date?
Food Processing Safety
FPS2.1.2 Food Safety Controls for Receiving Foods
Spot Check
Food provider’s procedure for receiving frozen foods must require that at the time of receiving the frozen food items are frozen solid and show no signs of prior thawing. Signs of thawing may include the presence of condensation within packaging, presence of ice crystals, deformed product or wet outer packaging
Are employees physically handling frozen foods at the time of receiving to ensure that they are hard frozen?
Food Processing Safety
FPS2.1.3 CCP Temperature Controls for Receiving Potentially Hazardous Foods
Spot Check
Food provider must ensure that the surface temperature of food items at the time of receiving are within the following limits: For Refrigerated Foods: Target: 5°C/41°F Rejection Temperature: >8°C/46°F
Please verify the temperature of a Potentially Hazardous Food at the time of receiving using an infrared thermometer ("gun" thermometer). Is the temperature of the food item below 46F?
Food Processing Safety
FPS2.1.3 CCP Temperature Controls for Receiving Potentially Hazardous Foods
Verbal assurance
➢ If food items do not meet required temperature limits, the nonconformant food items must be rejected in accordance with a reject procedure. ➢ Food provider’s reject procedure must require that rejected food items are either immediately returned to the vendor, appropriately labelled as rejected or segregated in a designated area that is appropriately identified (i.e. “rejected products”, “return to vendor”, “non conformant products” etc.)
Ask a Food Handling Employee working in the receiving area of the facility: "What do you do when you take the temperature of a food at receiving and it is too high?" Did their answer include that the item should not be used and should be rejected?
Food Processing Safety
FPS2.1.3 CCP Temperature Controls for Receiving Potentially Hazardous Foods
Verbal assurance
Food provider must ensure that the surface temperature of food items at the time of receiving are within the following limits: For Refrigerated Foods: Target: 5°C/41°F Rejection Temperature: >8°C/46°F
Ask a Food Handling Employee working at the facility: "What temperature is considered "too high"? What is the maximum temperature at which you can receive refrigerated foods?" Is their answer 46F or lower?
Food Processing Safety
FPS2.2.1 Segregation of Processed and Unprocessed Food Items During Cold Storage
Spot Check
Food provider must ensure that all food items in cold storage are appropriately segregated and that the food provider store Unprocessed Food below Processed Food
Are any raw and cooked products in direct contact with each other within food storage areas?
Food Processing Safety
FPS2.2.1 Segregation of Processed and Unprocessed Food Items During Cold Storage
Spot Check
Food provider must ensure that all food items in cold storage are appropriately segregated
Are different types of raw products (that will not be cooked together) in direct contact with each other in food storage areas (e.g. raw chicken directly touching raw beef)? N.B. If those different raw products will be cooked together in one (1) dish, then those raw products may touch each other
Food Processing Safety
FPS2.2.1 Segregation of Processed and Unprocessed Food Items During Cold Storage
Spot Check
Food provider must ensure that all food items in cold storage are appropriately segregated
Are raw food items arranged within shelving units according to their minimum Heat Treatment temperatures? Food items should be arranged from top to bottom, as follows: Cooked and ReadytoEat Foods Raw Fish Raw unground beef (e.g. steaks) Raw pork, ham, bacon and sausage Raw ground beef and ground pork (e.g. hamburger) Raw poultry
Food Processing Safety
FPS2.2.2 Protecting Food Items Against AirBorne Contamination
Spot Check
Food provider must ensure that all food racks, bins*, trays or all other selfcontained receptacles are always completely covered so as to prevent contamination from chemical/physical hazards and the transfer of bacteria, odour and taste from other foods
Are all food items covered while not actively being handled? They can be covered with plastic wrap, by being placed in racks covered by rack covers or under similar conditions
Food Processing Safety
FPS2.2.2 Protecting Food Items Against AirBorne Contamination
Spot Check
Appropriate materials** for covering include plastic film, aluminium foil, plastic covers or rack covers
Are all food items in storage areas stored within containers, their packaging, or otherwise covered with an appropriate material, such as plastic wrap?
Food Processing Safety
FPS2.2.2 Protecting Food Items Against AirBorne Contamination
Spot Check
In Food Production Areas, food provider must not store food items awaiting processing under equipment or surfaces that expose food items to potential contamination from chemical/physical hazards
Are all food items being handled or stored located away from and not beneath any areas with condensation or drips?
Food Processing Safety
FPS2.2.5 CCP Temperature Control of Refrigeration Units
Spot Check
Food provider must at all times maintain the temperature of each Refrigeration Unit between 0°C/32°F and 5°C/41°F and monitor the temperature of each Refrigeration Unit at a minimum twice daily
Are all Refrigeration Units maintained at temperatures below 41F?
Food Processing Safety
FPS2.2.6 Temperature Control of Freezers
Spot Check
Food provider must at all times maintain the temperature of each freezer unit at 18°C/0°F or below and monitor the temperature of each freezer unit at a minimum twice daily
Are all freezers maintained at temperatures below 0F?
Food Processing Safety
FPS3.1.1 Segregation of Processed and Unprocessed Food Items During Food Preparation
Spot Check
Food provider must ensure that Processed and Unprocessed Food items are appropriately segregated during Food Preparation to prevent any risk of cross contamination. ➢ Appropriate segregation practices include: (a) Physical barrier i.e. walls, partition walls; and (b) Separation of Processed and Unprocessed food items by a minimum distance of 1 meter / 3.3 feet
Are raw products kept at a safe distance from cooked products within the hot kitchen?
Food Processing Safety
FPS3.1.1 Segregation of Processed and Unprocessed Food Items During Food Preparation
Spot Check
Food provider must ensure that Processed and Unprocessed Food items are appropriately segregated during Food Preparation to prevent any risk of cross contamination. ➢ Appropriate segregation practices include: (a) Physical barrier i.e. walls, partition walls; and (b) Separation of Processed and Unprocessed food items by a minimum distance of 1 meter / 3.3 feet
Are the same trays used to handle raw and cooked products without washing them in between?
Food Processing Safety
FPS3.1.1 Segregation of Processed and Unprocessed Food Items During Food Preparation
Spot Check
Food provider must ensure that Processed and Unprocessed Food items are appropriately segregated during Food Preparation to prevent any risk of cross contamination. ➢ Appropriate segregation practices include: (a) Physical barrier i.e. walls, partition walls; and (b) Separation of Processed and Unprocessed food items by a minimum distance of 1 meter / 3.3 feet
Are workstations used to prepare raw products at least 3 feet away from those used to prepare cooked products?
Food Processing Safety
FPS3.1.2 Food Safety Controls for Washing Raw Fruits and Vegetables
Spot Check
The food provider [must] clean and wash raw fruits and vegetables* with a chemical sanitizer according to the following steps: (a) Clean raw fruits and vegetables with mechanical action (e.g. scrubbing, agitation etc.) until they are visibly clean. Food provider must ensure that the mechanical action does not damage the surface of raw fruits and vegetables with soft textures (e.g. berries should be sprayed gentle with potable water). (b) Wash raw fruits and vegetables with a chemical Sanitizer that is approved for use with food** in accordance with the manufacturer’s specifications
Please verify the concentration of the chemical sanitizer used to wash fruits and vegetables at the facility. Is the concentration within the limits specified by the manufacturer?
Food Processing Safety
FPS3.1.2 Food Safety Controls for Washing Raw Fruits and Vegetables
Spot Check
Wash raw fruits and vegetables with a chemical Sanitizer that is approved for use with food** in accordance with the manufacturer’s specifications
Are Food Handling Employees soaking fruits and vegetables in the chemical sanitizer for the minimum required holding time? The required holding time should be posted at the area, listed on records forms, or will be on the label for the chemical
Food Processing Safety
FPS3.1.2 Food Safety Controls for Washing Raw Fruits and Vegetables
Spot Check
Food provider’s procedure for washing raw fruits and vegetables must at a minimum require that the food provider clean and wash raw fruits and vegetables* with a chemical sanitizer according to the following steps: (a) Clean raw fruits and vegetables with mechanical action (e.g. scrubbing, agitation etc.) until they are visibly clean. Food provider must ensure that the mechanical action does not damage the surface of raw fruits and vegetables with soft textures (e.g. berries should be sprayed gentle with potable water). (b) Wash raw fruits and vegetables with a chemical Sanitizer that is approved for use with food** in accordance with the manufacturer’s specifications
Are all fruits and vegetables washed to remove debris prior to being sanitized?
Food Processing Safety
FPS3.1.3 Food Safety Controls for Thawing Frozen Food Items
Spot Check
Food provider’s thawing procedure must specify that all frozen food items must be used within 72 hours * of the date the food provider commenced thawing the particular food item
Please do a tour of the facility and identify thawing foods. Were all food items being thawed removed from the freezer less than 72 hours before the time you observed them?
Food Processing Safety
FPS3.1.3 Food Safety Controls for Thawing Frozen Food Items
Spot Check
The frozen food items must be thawed under cold potable running water at a temperature that does not exceed 21°C/70°F. Items may also be thawed in areas where the ambient temperature is below 21C
If you see any food items thawing outside of a Refrigeration Unit, is the water/room temperature below 70F? If all food items are being thawed within a Refrigeration Unit please mark "Yes" for this question and put a comment in the box
Food Processing Safety
FPS3.1.3 Food Safety Controls for Thawing Frozen Food Items
Spot Check
Food provider must: [
] (d) Maintain the surface temperature of the thawing food item at all times at or below the following temperatures: i. Readytoeat frozen food item(s): 5°C/41°F; ii. Raw** frozen food item(s) thawing for up to four (4) hours: no temperature requirement. However, if the raw frozen food item(s) are not completely thawed out within four (4) hours, the thawing food item(s) must be placed in a Refrigeration Unit maintained between 0°C/32°F and 5°C/41°F to complete thawing; or iii. Raw** frozen food item(s) thawing for more than four (4) hours: 8°C/46°F
Do any thawing food items have surface temperatures greater than 46F?
Food Processing Safety
FPS3.1.4 CCP Food Safety Controls for Heat Treated Foods
Spot Check
Food provider must ensure that the temperature of food items following Heat Treatment falls within the following limits: ➢ Raw eggs or food containing raw eggs: 70°C/158°F ➢ Raw poultry and raw minced poultry or food containing raw poultry or raw minced poultry: 74°C/165°F ➢ Raw minced meat, shellfish or crustacean, or food containing raw minced meat, raw shellfish or crustacean: 70°C/158°F ➢ Stuffed poultry, stuffed fish, stuffed meat, stuffed pasta: 74°C/165°F ➢ Raw meat, shellfish or crustacean, or food containing raw meat, shellfish or crustacean: 63°C/145°F
Please verify the core temperatures of proteins being Heat Treated. Are the core temperatures above the required minimums for the type of food item?
Food Processing Safety
FPS3.1.4 CCP Food Safety Controls for Heat Treated Foods
Spot Check
Since core temperatures are required this implies that a probe thermometer be used
Are Food Handling Employees verifying the temperatures of food items when they are finished cooking using a probe thermometer?
Food Processing Safety
FPS3.1.4 CCP Food Safety Controls for Heat Treated Foods
Spot Check
Raw whole muscle of beef, lamb or fish to be seared [must have target surface temperature of] 63°C/145°F and colour change on all sides
Are steaks being prepared sealed on all sides? Is there a visible color change on all sides of the steak? If no steaks are being prepared during your tour, please mark "Yes" for this question and put a comment in the box
Food Processing Safety
FPS3.1.8 Outer Packaging Material Eliminated from Production Areas
Spot Check
Food provider must ensure that there are no outer packaging materials in Food Production Areas. ➢ Outer packaging material means the final packaging layer in which, any food items, equipment, or any other goods are shipped or received, (i.e. cardboard boxes, cartons, cans, plastic shrink wrapping). ➢ Food provider must ensure that outer packaging material is promptly removed from Food Production Areas
Is the Hot Kitchen free of outer packaging materials (cardboard, plastic wrap from the outside of packages, etc.)?
Food Processing Safety
FPS3.1.8 Outer Packaging Material Eliminated from Production Areas
Spot Check
Food provider must ensure that there are no outer packaging materials in Food Production Areas. ➢ Outer packaging material means the final packaging layer in which, any food items, equipment, or any other goods are shipped or received, (i.e. cardboard boxes, cartons, cans, plastic shrink wrapping). ➢ Food provider must ensure that outer packaging material is promptly removed from Food Production Areas
Is the Cold Kitchen free of outer packaging materials (cardboard, plastic wrap from the outside of packages, etc.)?
Food Processing Safety
FPS3.1.8 Outer Packaging Material Eliminated from Production Areas
Spot Check
Food provider must ensure that there are no outer packaging materials in Food Production Areas. ➢ Outer packaging material means the final packaging layer in which, any food items, equipment, or any other goods are shipped or received, (i.e. cardboard boxes, cartons, cans, plastic shrink wrapping). ➢ Food provider must ensure that outer packaging material is promptly removed from Food Production Areas
Is the Tray Setting Area free of outer packaging materials (cardboard, plastic wrap from the outside of packages, etc.)?
Food Processing Safety
FPS4.1.1 Storage and Labelling of Chemical Agents Used for Cleaning and Sanitization
Spot Check
All chemical agents are appropriately identified. ➢ Food provider must use one of the following methods to appropriately identify chemical agents: (a) Clear labelling of containers containing chemical agents; (b) Use of coloured containers to differentiate chemical agents*;or (c) Use of any other identification system that is understood by all employees
Are all spray bottles of chemical agents at the facility labelled with the name of the chemical, and the concentration? Instead of having the name on the labels, color coded labels or containers may also be used
Food Processing Safety
FPS4.1.1 Storage and Labelling of Chemical Agents Used for Cleaning and Sanitization
Spot Check
All chemical agents are appropriately identified. ➢ Food provider must use one of the following methods to appropriately identify chemical agents: (a) Clear labelling of containers containing chemical agents; (b) Use of coloured containers to differentiate chemical agents*;or (c) Use of any other identification system that is understood by all employees
Are all bins of chemicals at the facility labelled with the name of the chemical, and the concentration? Instead of having the name on the labels, color coded labels or containers may also be used
Food Processing Safety
FPS4.1.1 Storage and Labelling of Chemical Agents Used for Cleaning and Sanitization
Spot Check
All chemical agents stored in Food Handling Areas be stored at a safe distance from all food items to prevent risk of cross contamination;
Are bulk and undiluted chemicals stored in designated areas away from food items and clean equipment?
Food Processing Safety
FPS4.1.3 Cleanliness and Maintenance of Interior Building Structures
Spot Check
➢ Interior building structures include ceilings, walls, floors, doors, vent hoods, overhead structures, fans, light fixtures, floor drains*, tiles and pipes. ➢ Food provider’s cleaning and maintenance procedure for interior building structures must specify that all interior building structures are at all times at a minimum: (a) Clean and free of dust, grease, food residue and dirt;
Are all building structures in Food Handling Areas and clean equipment areas free of dust, dirt, mould or other debris?
Food Processing Safety
FPS4.1.3 Cleanliness and Maintenance of Interior Building Structures
Spot Check
➢ Interior building structures include ceilings, walls, floors, doors, vent hoods, overhead structures, fans, light fixtures, floor drains*, tiles and pipes. ➢ Food provider’s cleaning and maintenance procedure for interior building structures must specify that all interior building structures are at all times at a minimum: (b) Maintained intact and functional; and
Are all building structures in Food Handling Areas and clean equipment areas free of rust?
Food Processing Safety
FPS4.1.3 Cleanliness and Maintenance of Interior Building Structures
Spot Check
➢ Interior building structures include ceilings, walls, floors, doors, vent hoods, overhead structures, fans, light fixtures, floor drains*, tiles and pipes. ➢ Food provider’s cleaning and maintenance procedure for interior building structures must specify that all interior building structures are at all times at a minimum: (c) Smooth and washable
Are all building structures in Food Handling Areas and clean equipment areas from of damage, smooth and washable, and intact?
Food Processing Safety
FPS4.1.5 Food Contact Surfaces
Spot Check
➢ An acceptable material for Food Contact Surfaces is a material that is: (a) Hard; (b) Nonabsorbent; (c) Smooth; (d) Nontoxic; (e) Resistant to corrosion; (f) Resistant to the transfer of odour, colour or taste into food; and (g) Resistant to migration of unsafe substances into food. Such substances may be microbiological, physical or chemical
Are all Food Contact Surfaces made of stainless steel or plastic? Food Contact Surfaces include tables (if being used for direct food contact), probe thermometers, ice scoops, knives, cutting boards, pots, utensils, slicers, cutting and griding equipment, juice extractors, can openers
Food Processing Safety
FPS4.1.5 Food Contact Surfaces
Spot Check
➢ Food provider must ensure that all Food Contact Surfaces are always at a minimum free of damage, cracks, chips, holes, rust, pits, breakage or other similar imperfections
Are all Food Contact Surfaces intact and free of damage?
Food Processing Safety
FPS4.1.5 Food Contact Surfaces
Spot Check
➢ Food provider must ensure that all Food Contact Surfaces are always at a minimum free of damage, cracks, chips, holes, rust, pits, breakage or other similar imperfections
Are the blades of the can opener intact and free of rust?
Food Processing Safety
FPS4.1.6 Pot Wash Area
Spot Check
➢ Food provider’s procedure for Thermal Sanitization in Pot Wash Areas must require that the food provider verify, and document the verification of Sanitization by either: (a) Verifying that the water temperature of each pot wash machine reaches or exceeds 82oC/180oF once during each period of use and if used longer than 8 hours, at a minimum every 8 hours; OR (b) Verifying that the surface temperature of equipment and utensils reaches or exceeds 71oC/160oF once daily with the use of thermolabels (or other irreversible registering temperature indicators)
If there is/are a pot washing machine(s) in use at the facility, please run a thermolabel through the machine(s). Did the thermolabel change colour? If there are no thermal Sanitization is performed at the Pot Wash Area, please answer "yes" to this question
Food Processing Safety
FPS4.1.6 Pot Wash Area
Spot Check
Food provider must use Chemical Sanitization* in accordance with the manufacturer’s specifications
If the Sanitization of Food Production Equipment at the Pot Wash Area is performed using a chemical agent, please use a test strip to verify the concentration of the chemical in the sanitizer sink. Is the concentration of the chemical within the range required by the manufacturer? If the facility only uses thermal Sanitization, please answer "yes" to this question
Food Processing Safety
FPS4.1.7 Dishwashing Area
Spot Check
➢ Food provider’s procedure for dishwashing areas must require that the food provider verify, and document the verification of Sanitization by either: (a) Verifying that the water temperature of each dishwashing machine reaches or exceeds 82°C/180°F* once during each period of use and if used longer than 8 hours, at a minimum every 8 hours; OR (b) Verifying that the surface temperature of equipment and utensils reaches or exceeds 71°C/160°F once daily with the use of thermolabels (or other irreversible registering temperature indicators). ➢ If the food provider verifies the water temperature of dishwashing machine(s), food provider must validate the machine(s) water temperature by verifying the surface temperature of equipment and utensils reaches or exceeds 71°C/160°F weekly with the use of thermolabels (or other irreversible registering temperature indicators) and must ensure that procedures are in place to ensure that the dishwash machines are maintained and functioning appropriately (i.e. maintenance and equipment verification logs)
Please run a thermolabel through the dishwashing machine(s). Did the thermolabel(s) change colour?
Food Processing Safety
FPS4.1.7 Dishwashing Area
Verbal assurance
➢ Food provider’s procedure for dishwashing areas must require that the food provider verify, and document the verification of Sanitization by either: (a) Verifying that the water temperature of each dishwashing machine reaches or exceeds 82°C/180°F* once during each period of use and if used longer than 8 hours, at a minimum every 8 hours; OR (b) Verifying that the surface temperature of equipment and utensils reaches or exceeds 71°C/160°F once daily with the use of thermolabels (or other irreversible registering temperature indicators). ➢ If the food provider verifies the water temperature of dishwashing machine(s), food provider must validate the machine(s) water temperature by verifying the surface temperature of equipment and utensils reaches or exceeds 71°C/160°F weekly with the use of thermolabels (or other irreversible registering temperature indicators) and must ensure that procedures are in place to ensure that the dishwash machines are maintained and functioning appropriately (i.e. maintenance and equipment verification logs)
Please ask a facility representative: Does the facility verify the functioning of the dishwashing machine each day it is in use?
Food Processing Safety
FPS4.1.10 Sanitization of Food Contact Surfaces
Spot Check
Food provider must ensure that all Food Contact Surfaces are cleaned and sanitized at each of the following times: (a) Before use; (b) After use; and (c) In between uses with different food items
Are thermometer probes sanitized between uses with different food items?
Food Processing Safety
FPS4.1.10 Sanitization of Food Contact Surfaces
Spot Check
Food provider must ensure that all Food Contact Surfaces are cleaned and sanitized at each of the following times: (a) Before use; (b) After use; and (c) In between uses with different food items
Are portioning tools being sanitized between uses with different food items?
Food Processing Safety
FPS4.1.10 Sanitization of Food Contact Surfaces
Spot Check
Food provider must ensure that all Food Contact Surfaces in Food Handling Areas are always clean and sanitized so as to prevent cross contamination
Is all equipment that is available for use in Food Production Areas clean? This does not include dirty equipment that has been clearly put aside/segregated for cleaning
Food Processing Safety
FPS4.1.12 Cleanliness and Maintenance of Ice Machines
Spot Check
Food provider must also always ensure that all ice machine doors are tightly fitted and kept closed when not in use
Is the ice machine kept closed when not in use? If the facility does not have an ice machine, please answer "Yes" to this question
Food Processing Safety
FPS4.1.12 Cleanliness and Maintenance of Ice Machines
Spot Check
➢ Food provider must at a minimum always ensure that the interior of all ice machines and ice chutes are: (a) Free of rust, mould, and any other soil debris; (b) Fully functional; and (c) Free of cracks or open seams
Open up any doors or lids of the ice machine(s) (if possible) and look inside. Is the interior of the ice machine free of dirt, foreign objects or debris? If the facility does not have an ice machine, please answer "Yes" to this question
Food Processing Safety
FPS4.1.12 Cleanliness and Maintenance of Ice Machines
Spot Check
Food provider must also always ensure that all ice machine doors are tightly fitted and kept closed when not in use
Is the ice machine free from cracks or open seams that may allow dirt or debris to enter? If the facility does not have an ice machine, please answer "Yes" to this question
Food Processing Safety
FPS4.1.13 Cleanliness and Disinfection/Sanitization of Bulk Airline Equipment
Spot Check
➢ Food provider must ensure that each trolley that does not otherwise fit through a dish washing machine is washed and disinfected within 24 hours of arriving at the facility. If the food provider does not wash and disinfect any such trolley within 24 hours of arriving at the facility, that trolley must be washed and sanitized
Find some clean airline trolleys. Open up the sections of the trolleys where dry ice is placed. Are all of the clean trolleys you verified free of old/empty dry ice packages?
Food Processing Safety
FPS4.1.13 Cleanliness and Disinfection/Sanitization of Bulk Airline Equipment
Spot Check
➢ Food provider must ensure that each trolley that does not otherwise fit through a dish washing machine is washed and disinfected within 24 hours of arriving at the facility. If the food provider does not wash and disinfect any such trolley within 24 hours of arriving at the facility, that trolley must be washed and sanitized
Are any readyfordispatch trolleys or oven shelves dirty?
Food Processing Safety
FPS4.1.13 Cleanliness and Disinfection/Sanitization of Bulk Airline Equipment
Spot Check
➢ Food provider must ensure that all bulk airline equipment that is visually soiled and can fit through a dish washing machine (including trolleys) must be washed and sanitized. ➢ Food provider must ensure that each trolley that does not otherwise fit through a dish washing machine is washed and disinfected within 24 hours of arriving at the facility. If the food provider does not wash and disinfect any such trolley within 24 hours of arriving at the facility, that trolley must be washed and sanitized. ➢ Food provider must ensure that all other bulk airline equipment that is visually soiled and cannot fit through a dish washing machine must be manually washed and sanitized
Is all received bulk airline equipment chemically or thermally sanitized before being used for future flights?
Food Processing Safety
FPS4.1.14 Cleanliness and Maintenance of Ramp Area and Highloaders
Spot Check
Food provider must ensure that ramp area and highloaders are clean and well maintained. ➢ Food provider must at a minimum ensure that: (a) Ramp area is not overburdened with excess equipment; and (b) Highloaders are free of food debris or any other soil debris
Are highloader interiors free of rust, dirt, trash, or other debris?
Food Processing Safety
FPS4.1.14 Cleanliness and Maintenance of Ramp Area and Highloaders
Spot Check
Food provider must ensure that ramp area and highloaders are clean and well maintained. ➢ Food provider must at a minimum ensure that: (a) Ramp area is not overburdened with excess equipment; and (b) Highloaders are free of food debris or any other soil debris
Are highloaders free of strong odors?
Food Processing Safety
FPS4.1.14 Cleanliness and Maintenance of Ramp Area and Highloaders
Spot Check
Food provider must ensure that ramp area and highloaders are clean and well maintained. ➢ Food provider must at a minimum ensure that: (a) Ramp area is not overburdened with excess equipment; and (b) Highloaders are free of food debris or any other soil debris. [Well maintained implies fully enclosed in the case of highloaders]
Are the food storage sections of highloaders fully enclosed to protect food items from dust and debris?
Food Processing Safety
FPS4.2.1 Waste Bins
Spot Check
➢ Waste bins must either be designed: (a) Without lids; or (b) With a lid and foot operated
Are all waste bins either lidless or have lids that can be opened handsfree (for example with foot pedals)?
Food Processing Safety
FPS4.2.1 Waste Bins
Spot Check
➢ Food provider must at a minimum always ensure that waste bins are: (a) At no time located on tables, work stations or any other surfaces where food items may be handled; (b) At no time overflowing with waste; (c) At all times available throughout the facility; (d) Changed or emptied as necessary, but at a minimum once per day; and (e) Washed and visibly clean
Are all waste bins emptied at an appropriate frequency (i.e. not overflowing)?
Food Processing Safety
FPS4.2.1 Waste Bins
Spot Check
➢ Food provider must at a minimum always ensure that waste bins are: (a) At no time located on tables, work stations or any other surfaces where food items may be handled; (b) At no time overflowing with waste; (c) At all times available throughout the facility; (d) Changed or emptied as necessary, but at a minimum once per day; and (e) Washed and visibly clean
Are waste bin exteriors clean?
Food Processing Safety
FPS4.2.2 Waste Collection Area
Spot Check
➢ Food provider must at a minimum always ensure that waste collection areas are: (b) At no time overflowing with waste;
Is all trash in the waste collection area placed inside of containers and bags?
Food Processing Safety
FPS4.2.2 Waste Collection Area
Spot Check
➢ Food provider must physically segregate waste collection areas from Food Handling and Dishwashing areas through the use of doors or curtains or any other means that effectively closes off the waste collection area
Is the waste collection area enclosed and separated from Food Handling Areas and Dishwashing Areas with doors and walls? At the absolute minimum, Dishwashing Areas and Waste Collection areas must be separated by heavy plastic curtains
Food Processing Safety
FPS4.2.2 Waste Collection Area
Spot Check
➢ Food provider must at a minimum always ensure that waste collection areas are: (c) Washed and clean
Is the waste collection area "clean"? Clean in this case would correspond to having trash stored in appropriate receptacles, that there is no food or trash on the ground, etc
Food Processing Safety
FPS4.3.1 Pest Control Programme
Spot Check
Food provider must at a minimum always ensure that: (a) All openings to the food provider’s facility have doors or screens that remain closed at all times
Are all doors and windows to the outside of the building kept closed? Are there any holes, cracks or broken seals in any walls that would allow pests to enter the facility?
Food Processing Safety
FPS4.3.1 Pest Control Programme
Spot Check
Food provider must at a minimum always ensure that: (b) There are no insects, rodents, birds or other pests, nor any signs thereof, in Food Handling, Pot Wash and Dishwashing Areas*
Is the facility free of pests?
Food Processing Safety
FPS4.3.1 Pest Control Programme
Spot Check
Food provider must at a minimum always ensure that: (b) There are no insects, rodents, birds or other pests, nor any signs thereof, in Food Handling, Pot Wash and Dishwashing Areas*
Is the facility free signs of pests? Signs of pests include spiderwebs, droppings, nests, prints, gnaw or scratch marks, etc
Food Processing Safety
FPS4.3.2 Location and Maintenance of Insectocutors
Spot Check
➢ Food provider must always ensure that all insectocutors are at a minimum: (a) Placed near the entrance of outside openings near Food Handling and Dishwashing Areas;
Are insectocutors located near the entrances of all outside openings to the facility?
Food Processing Safety
FPS4.3.2 Location and Maintenance of Insectocutors
Spot Check
➢ Food provider must always ensure that all insectocutors are at a minimum: (c) Fully functional and well maintained
Are insectocutors switched on, not overflowing with insects, and fully functional?
Food Processing Safety
FPS4.3.2 Location and Maintenance of Insectocutors
Spot Check
➢ Food provider must always ensure that all insectocutors are at a minimum: (b) Not placed above Food Handling surfaces
No insectocutors should be placed above surfaces where clean equipment or food items are handled. Are insectocutors appropriately positioned?
Food Processing Safety
FPS4.4.1 Thermometers Availability, Verification and Calibration
Spot Check
➢ Food provider must provide and make thermometers at all times easily accessible in each of the Food Handling Areas where a temperature measurement is required (i.e. receiving areas, Food Preparation Areas, dispatch areas, etc.)
Are handheld thermometers available in the areas where they are required (e.g. in the hot kitchen, in the dispatch area, in the receiving areas, etc.)?
Food Processing Safety
FPS4.4.1 Thermometers Availability, Verification and Calibration
Spot Check
[The standard implies in various ways that the thermometers must have appropriate readings]
Are all thermometers working as intended (i.e. not showing large deviations)? You can verify this by comparing the readings on 2 different thermometers, by looking at deviations indicated on the thermometer (if thermometers are labelled with the deviation) or by reviewing records
Food Processing Safety
FPS4.4.1 Thermometers Availability, Verification and Calibration
Verbal assurance
➢ Handheld thermometers must undergo Verification at least once per month
Please ask the facility representative: "When was the last time that the handheld thermometers were verified?" Was the date they answered within the current month or the previous month?
Food Processing Safety
FPS4.5.1 Facility Size, Layout and Design
Spot Check
Food provider must ensure that size, layout and design of facility permit tidiness and effective segregation of clean and unclean processes. ➢ Size, layout and design of food provider’s facility must allow effective segregation of clean and unclean processes throughout the facility. ➢ Facility must be tidy and not overburdened with equipment
Is there enough room in all areas of the facility to walk around comfortably, move products as needed, rotate items, and clean all areas?
Food Processing Safety
FPS4.5.1 Facility Size, Layout and Design
Spot Check
Food provider must ensure that size, layout and design of facility permit tidiness and effective segregation of clean and unclean processes. ➢ Size, layout and design of food provider’s facility must allow effective segregation of clean and unclean processes throughout the facility. ➢ Facility must be tidy and not overburdened with equipment
Does the design of the facility allow for clean and unclean processes to be segregated appropriately at all times? E.g. Are dirty and clean uniforms being properly segregated, Are employees handling raw foods staying out of areas where processed/cooked foods are being prepared?
Food Processing Safety
FPS4.5.1 Facility Size, Layout and Design
Spot Check
Food provider must ensure that size, layout and design of facility permit tidiness and effective segregation of clean and unclean processes. ➢ Size, layout and design of food provider’s facility must allow effective segregation of clean and unclean processes throughout the facility. ➢ Facility must be tidy and not overburdened with equipment
Is the facility of an appropriate size for the amount of production going on? N.B. In general if the facility is "too big" this is acceptable
Food Processing Quality
FPQ1.1.1 Quality Controls for Receiving Foods
Spot Check
Food provider must have food quality specifications* for each food item the facility receives
Please randomly select a raw food item present at the facility (ideally in its original packaging). Does the Food Provider have specifications for the selected item available at the receiving area?
Food Processing Quality
FPQ1.1.1 Quality Controls for Receiving Foods
Spot Check
Food quality specifications must be easily accessible in the receiving area at the time of receiving
Are specifications accessible to Food Handling Employees at the receiving area an electronic or paper format?
Food Processing Quality
FPQ1.1.1 Quality Controls for Receiving Foods
Spot Check
Food provider must verify at the time of receiving that food items meet food quality specifications and are otherwise appropriate to meet the Airline client’s menu specifications
Are received food items being verified against purchase orders or specifications to ensure that they meet the quality requirements?
Food Processing Quality
FPQ1.1.2 Quantity Controls for Receiving Foods
Spot Check
➢ Food provider must verify at the time of receiving that the quantity of food items received is equal to the quantity of food items ordered
Are food items counted at the time of receiving to ensure that the number received matches the purchase order?
Food Processing Quality
FPQ1.1.2 Quantity Controls for Receiving Foods
Spot Check
➢ Food provider must verify at the time of receiving that the quantity of food items received is equal to the quantity of food items ordered
Are food items being weighed at the time of receiving to ensure that the shipment size is as per order? This requirement only applies to food items that must be received with a specific weight, e.g. beef steaks indicated to have a size of 5 oz
Food Processing Quality
FPQ1.1.2 Quantity Controls for Receiving Foods
Spot Check
Food provider must maintain records** that document each of the following for an appropriate sample of received food items: (a) Date of receipt of food item(s); (b) Name of received food item(s); (c) Supplier name; (d) Quantity of food item(s) ordered; (e) Quantity of food item(s) received; and (f) Specifics of any corrective action taken (where applicable)
Does the facility document the amounts received on records?
Food Processing Quality
FPQ1.1.3 Cleanliness and Temperature Conditions of Supplier Delivery Vehicles
Spot Check
➢ Food provider must ensure that food items in supplier delivery vehicles are stored off the floor and walls
Are all food items in supplier delivery vehicles being stored off of the floors and walls?
Food Processing Quality
FPQ1.1.3 Cleanliness and Temperature Conditions of Supplier Delivery Vehicles
Spot Check
➢ Food provider must ensure that at the time of receiving supplier delivery vehicles are maintained at optimal temperatures* to preserve the quality of received food items
Are supplier delivery vehicles the appropriate type for the food item(s) being received? E.g., are frozen foods being delivered in freezer trucks?
Food Processing Quality
FPQ1.1.3 Cleanliness and Temperature Conditions of Supplier Delivery Vehicles
Spot Check
➢ Food provider must ensure that at the time of receiving supplier delivery vehicles are clean, well maintained and fully functional (e.g. free of internal foul odour, debris, dirt build up, pests, rust and corrosion)
Are supplier delivery vehicles clean and free of food debris, dirt, dust, insects or any other issues that may impact the quality of the food items being delivered?
Food Processing Quality
FPQ1.2.2 Identification and Segregation of Airline Food Items During Storage
Spot Check
➢ Food provider must identify readytoeat food items for a particular Airline client and Airline nominated food items with that Airline client’s name. ➢ Food provider must segregate readytoeat food items for a particular Airline client and Airline nominated food items from other food items
Are Delta Air Lines food items clearly segregated from those of other customers by using signage or labels?
Food Processing Quality
FPQ1.2.2 Identification and Segregation of Airline Food Items During Storage
Spot Check
➢ Food provider must identify readytoeat food items for a particular Airline client and Airline nominated food items with that Airline client’s name
Are Delta Air Lines nominated foods clearly identified in storage using labels?
Food Processing Quality
FPQ1.2.2 Identification and Segregation of Airline Food Items During Storage
Spot Check
[Implied by the nautre of the standard and the fact that the items must be segregated]
Are Delta Air Lines nominated foods being used exclusively for Delta Air Lines?
Food Processing Quality
FPQ1.3.1 Maintaining Sufficient Inventory and Ordering of Food Items
Spot Check
➢ Food provider must have access to sufficient and appropriate inventory* of food items to meet the Airline client’s menu specifications
Is there sufficient inventory available to be able to produce the Delta Air Lines menus for the upcoming week?
Food Processing Quality
FPQ1.3.1 Maintaining Sufficient Inventory and Ordering of Food Items
Spot Check
➢ Food provider must have access to sufficient and appropriate inventory* of food items to meet the Airline client’s menu specifications
If there is a nilstock situation for any food items required to meet the menus for Delta Air Lines, was this communicated to Delta Air Lines?
Food Processing Quality
FPQ2.1.1 Food Preparation Recipes – Availability & Use
Spot Check
➢ Food provider must have written recipes for each food item prepared at the facility for a particular Airline client that meets that Airline client’s menu specifications
Choose 35 food items produced at the facility for Delta Air Lines. Are recipes available for these food items in the Hot Kitchen?
Food Processing Quality
FPQ2.1.1 Food Preparation Recipes – Availability & Use
Spot Check
➢ Food provider must prepare food items according to the correct recipe, including using all specified ingredients, quantities and preparations instructions for that particular food item
Observe cooking for Delta Air Lines. Ask for the recipe for the item being produced. Are the food items being produced being prepared according to the recipe?
Food Processing Quality
FPQ2.1.2 Food Dish Presentation Specifications
Spot Check
➢ Food provider must have written food dish presentation specifications for each food dish to be provided to a particular Airline client that meets that Airline client’s menu specifications
Choose 35 Food Dishes prepared for Delta Air Lines. Are specifications available for the selected Food Dishes?
Food Processing Quality
FPQ2.1.2 Food Dish Presentation Specifications
Spec Review
➢ Food provider’s food dish presentation specifications must include the following: (a) Name of food dish specification; (b) Name of each food item/ingredient required for that food dish; (c) Quantity of each food item/ingredient required for that food dish; and (d) Picture clearly showing the correct presentation of that food dish
Do the specifications that you have reviewed include: 1) The name of the Food Dish; 2) The name of each component required for the Dish; 3) The quantity of each component required; and 4) A photograph showing the correct presentation of the Food Dish?
Food Processing Quality
FPQ2.1.3 Tray Setup Specifications
Spot Check
➢ Food provider must have written tray setup specifications for each tray setup assembled at the facility for a particular Airline client that meets that Airline client’s menu specifications
Choose 13 Tray SetUps prepared for Delta Air Lines. Are specifications available for the selected Tray SetUps?
Food Processing Quality
FPQ2.1.3 Tray Setup Specifications
Spec Review
➢ Food provider’s tray setup specifications must include the following: (a) Name of tray setup specification; (b) Name of each food item & equipment required for that tray setup; (c) Quantity of each food item & equipment required for that tray setup; and (d) Picture clearly showing the correct presentation of the tray setup
Do the specifications that you have reviewed include: 1) The name of the Tray SetUp; 2) The name of each component required for the Tray SetUp; 3) The quantity of each component required; and 4) A photograph showing the correct presentation of the Tray SetUp?
Food Processing Quality

FPQ2.2.1 Special Meal Preparation Recipes – Availability & Use

Spot Check
➢ Food provider must have written special meals recipes for each special meal prepared at the facility for a particular Airline client that meets the Airline client’s menu specification or special meal requirements (where applicable)
Choose 12 special meal food items produced at the facility for Delta Air Lines. Are recipes available for these food items in the Hot Kitchen?
Food Processing Quality

FPQ2.2.1 Special Meal Preparation Recipes – Availability & Use

Spot Check
➢ Food provider must prepare special meals according to the correct special meal recipe, including using all specified ingredients, quantities and preparations instructions for that particular special meal
Observe cooking for Delta Air Lines special meal items. Ask for the recipe for the item being produced. Are the food items being produced being prepared according to the recipe?
Food Processing Quality

FPQ2.2.1 Special Meal Preparation Recipes – Availability & Use

Spec Review
➢ Food provider’s special meal recipes must meet the Airline client’s menu specification or the special meal requirements outlined in the QSAI Special Meal Codes, Definitions & Interpretation Guidelines
For the special meal recipes that you have selected/reviewed, are all ingredients appropriate for the type of special meal? For example, are only vegan products being used to produce the VGMLs?
Food Processing Quality
FPQ2.2.2 Special Meal Food Dish Presentation Specifications
Spec Review
➢ Food provider must have written food dish presentation specifications for each special meal dish to be provided to a particular Airline client that meets that Airline client’s menu specifications or special meal requirements
Choose 12 special meal Food Dishes prepared for Delta Air Lines. Are specifications available for the selected Food Dishes?
Food Processing Quality
FPQ2.2.2 Special Meal Food Dish Presentation Specifications
Spec Review
➢ Food provider’s food dish presentation specifications must include the following: (a) Name of special meal dish specification; (b) Name of each food item/ingredient required for that special meal dish; (c) Quantity of each food item/ingredient required for that special meal dish; and (d) Picture clearly showing the correct presentation of that special meal dish
Do the special meal Food Dish specifications that you have reviewed include: 1) The name of the Food Dish; 2) The name of each component required for the Dish; 3) The quantity of each component required; and 4) A photograph showing the correct presentation of the Food Dish; and 5) The details of the special meal type(s) for which the Food Dish is used?
Food Processing Quality
FPQ2.2.2 Special Meal Food Dish Presentation Specifications
Spec Review
➢ Food provider’s special meal dishes must meet the Airline client’s menu specification or the special meal requirements outlined in the QSAI Special Meal Codes, Definitions & Interpretation Guidelines
For the specifications that you have selected, are all components appropriate for the type of special meal? For example, are all of the components of the VLML suitable for Lactoovo vegetarians?
Food Processing Quality
FPQ2.2.3 Special Meal Tray Setup Specifications
Spec Review
➢ Food provider must have written tray setup specifications for each special meal tray setup assembled at the facility for a particular Airline client that meets that Airline client’s menu specifications or special meal requirements
Choose 13 Tray SetUps prepared for Delta Air Lines. Are specifications available for the selected Tray SetUps?
Food Processing Quality
FPQ2.2.3 Special Meal Tray Setup Specifications
Spec Review
➢ Food provider’s special meal tray setup specifications must include the following: (a) Name of special meal tray setup specification; (b) Name of each food item & equipment required for that special meal tray setup; (c) Quantity of each food item & equipment required for that special meal tray setup; and (d) Picture clearly showing the correct presentation of the special meal tray setup
Do the special meal Tray SetUp specifications that you have reviewed include: 1) The name of the Tray SetUp; 2) The name of each component required for the Tray SetUp; 3) The quantity of each component required; 4) A photograph showing the correct presentation of the Tray SetUp; 5) The details of the special meal type(s) for which the Tray SetUp is used?
Food Processing Quality
FPQ2.2.3 Special Meal Tray Setup Specifications
Spec Review
➢ Food provider’s special tray setups must meet the Airline client’s menu specification or the special meal requirements outlined in the QSAI Special Meal Codes, Definitions & Interpretation Guidelines
For the specifications that you have selected, are all components appropriate for the type of special meal? For example, are all of the components of the VLML tray setup suitable for Lactoovo vegetarians?
Food Processing Quality
FPQ2.3.1 Portion and Weight Controls during Food Preparation
Spec Review
➢ Food provider must portion food items prepared at the facility using portioning tools* (e.g. scoops, scales, utensils, slicers, automatic dispensers etc.)
Are employees portioning foods using scoops, spoons or other utensils to portion foods?
Food Processing Quality
FPQ2.3.1 Portion and Weight Controls during Food Preparation
Spot Check
Food provider must maintain records that document each of the following for each weight verification: (a) Date of weight verification; (b) Name of food item verified; (c) Required weight for food item verified; (d) Actual weight of food item verified; and (e) Specifics of any corrective action taken (where applicable)
Are weight controls being documented on records?
Food Processing Quality
FPQ2.3.1 Portion and Weight Controls during Food Preparation
Spot Check
Food provider must have and follow a procedure to ensure that the weight of food items prepared at the facility meets the Airline client’s menu specifications
Please randomly select a food dish being portioned by Food Handling Employees. Is the amount of each component that has been portioned as per specification?
Food Processing Quality
FPQ2.3.2 Quality Controls for Provisioning Cold Food Items
Spot Check
➢ Food provider must prepare and provision Cold Food Items to an Aircraft within twentyfour (24) hours of the Airline client’s scheduled flight departure. ➢ Food provider must consider Cold Food Items outdated if they are passed twentyfour (24) hours from the time of starting Food Preparation
Are all Cold Food Items available at the facility prepared less than 24 hours ago? (i.e. do they have yesterday's or today's date label?) Cold Food Items are foods that are intended to be served cold to the passenger such as salads
Food Processing Quality
FPQ2.3.2 Quality Controls for Provisioning Cold Food Items
Spot Check
➢ Food provider must segregate outdated Cold Food Items in a designated area that is appropriately identified (i.e. “rejected products”, “not for airline use”, “non conformant products” etc.)
Are all Cold Food Items that were prepared more than 24 hours ago clearly segregated or indicated as "do not use"?
Food Processing Quality
FPQ2.3.3 Quality Controls for Provisioning Hot Food Items
Spot Check
➢ Food provider must prepare and provision Hot Food Items to an Aircraft within fortyeight (48) hours of the Airline client’s scheduled flight departure. ➢ Food provider must consider Hot Food Items outdated if they are passed fortyeight (48) hours from the time of starting Food Preparation
Are all Hot Food Items available at the facility prepared less than 48 hours ago? (i.e. do they have yesterday's or today's date label?) Hot Food Items are foods that are intended to be served Hot to the passenger such as Entrées
Food Processing Quality
FPQ2.3.3 Quality Controls for Provisioning Hot Food Items
Spot Check
➢ Food provider must segregate outdated Hot Food Items in a designated area that is appropriately identified (i.e. “rejected products”, “not for airline use”, “non conformant products” etc.)
Are all Hot Food Items that were prepared than 48 hours ago clearly segregated or indicated as "do not use"?
Food Processing Quality
FPQ2.3.4 Verification of Scales
Spot Check
[implicit in the requirements for weight controls during portioning]
Are scales available in portioning areas to weigh food items?
Food Processing Quality
FPQ2.3.4 Verification of Scales
Spot Check
➢ If a scale Verification reveals a deviation within the deviation tolerance* specified by the scale manufacturer, the food provider must clearly note the deviation on the particular scale
Are the deviations of any scales clearly indicated on the scale (e.g. "+0.05 oz")? If the scales are not permitted to have any deviations please answer "Yes"
Food Processing Quality
FPQ2.3.4 Verification of Scales
Spot Check
[implicit in the requirements for quantity controls during receiving]
Are scales available in the receiving area for weighing received food items ordered by weight?
Food Processing Quality
FPQ3.1.2 Quality Controls for Catering Delivery to the Aircraft
Spot Check
➢ Food provider must ensure that aircraft, delivery vehicles are clean, well maintained and fully functional (e.g. free of internal foul odour, debris, dirt build up, pests, rust and corrosion)
Are highloaders free of strong odors?
Food Processing Quality
FPQ3.1.2 Quality Controls for Catering Delivery to the Aircraft
Spot Check
➢ Food provider must preserve the quality of food items during delivery to the aircraft which may include monitoring and controlling the following: (a) Temperature* and exposure time of the food items, environment or delivery conditions; (b) Humidity of the food items, environment or delivery conditions; (c) Light exposure of the food items, environment or delivery conditions; and (d) Ventilation of the environment or delivery conditions
Are highloaders free of excess humidity or moisture that may impact the quality of the food items?
Food Processing Quality
FPQ3.1.2 Quality Controls for Catering Delivery to the Aircraft
Spot Check
➢ Food provider must store food items and tray setups in aircraft delivery vehicles off the floor
During loading of the highloader(s) with food, are any food items or containers of food items (not trolleys) placed directly on the floor?
Food Processing Quality
FPQ3.2.1 Identification of Special Meals
Spot Check
➢ Food provider must have and follow the Airline client’s requirements for identifying special meals. ➢ If the Airline client has not provided requirements for the identification of special meals, the food provider must clearly identify the special meals with the special meal code indicated in Appendix 1
Are all special meal tray setups loaded into readyfordispatch flights labelled?
Food Processing Quality
FPQ3.2.1 Identification of Special Meals
Spot Check
➢ Food provider must have and follow the Airline client’s requirements for identifying special meals. ➢ If the Airline client has not provided requirements for the identification of special meals, the food provider must clearly identify the special meals with the special meal code indicated in Appendix 1
Are all special meal entrees loaded into readyfordispatch flights labelled?
Food Processing Quality
FPQ3.2.1 Identification of Special Meals
Spot Check
➢ Food provider must have and follow the Airline client’s requirements for identifying special meals. ➢ If the Airline client has not provided requirements for the identification of special meals, the food provider must clearly identify the special meals with the special meal code indicated in Appendix 1
Are all special meals labelled with the correct special meal code (e.g. Low Salt Meals are labelled LSML as opposed to LFML)?
Food Processing Quality
FPQ3.2.2 Cabin Crew and Pilot Meals
Spot Check
➢ Food provider must prepare cabin crew and pilot meals according to the cabin crew and pilot meal specifications that comply with the Airline client’s menu specifications. ➢ Food provider must ensure that pilot and copilot meals and tray setups contain different* catered food items. ➢ Food provider must identify cabin crew and pilot meals in accordance with the Airline client requirements
Are pilot and copilot meals composed of completely different components?
Non Applicable
Food Processing Quality
FPQ3.2.2 Cabin Crew and Pilot Meals
Spot Check
➢ Food provider must prepare cabin crew and pilot meals according to the cabin crew and pilot meal specifications that comply with the Airline client’s menu specifications. ➢ Food provider must ensure that pilot and copilot meals and tray setups contain different* catered food items. ➢ Food provider must identify cabin crew and pilot meals in accordance with the Airline client requirements
Are cabin crew and pilot meals loaded separately and clearly segregated from passenger meals?
Non Applicable
Food Processing Quality
FPQ3.2.2 Cabin Crew and Pilot Meals
Spot Check
➢ Food provider must prepare cabin crew and pilot meals according to the cabin crew and pilot meal specifications that comply with the Airline client’s menu specifications
Are cabin crew and pilot meals prepared according to the specifications?
Non Applicable

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Requirement of the Standard

FPS1.1.5 Cleanliness and Maintenance of Toilets and Changing Rooms

FPS1.1.5 Cleanliness and Maintenance of Toilets and Changing Rooms

FPS1.1.5 Cleanliness and Maintenance of Toilets and Changing Rooms

FPS2.2.3 & FPS2.2.4 Date Marking and Rotation of Potentially Hazardous Foods & NonHazardous Foods

FPS2.2.3 & FPS2.2.4 Date Marking and Rotation of Potentially Hazardous Foods & NonHazardous Foods

FPS2.2.3 & FPS2.2.4 Date Marking and Rotation of Potentially Hazardous Foods & NonHazardous Foods

FPS3.1.5 CCP Food Safety Controls for Rapid Cooling

FPS3.1.5 CCP Food Safety Controls for Rapid Cooling

FPS3.1.5 CCP Food Safety Controls for Rapid Cooling

FPS3.1.6 CCP Food Safety Controls of Potentially Hazardous Foods During Food Preparation

FPS3.1.6 CCP Food Safety Controls of Potentially Hazardous Foods During Food Preparation

FPS3.1.6 CCP Food Safety Controls of Potentially Hazardous Foods During Food Preparation

FPS3.1.9 Foreign Objects Policy

FPS3.1.9 Foreign Objects Policy

FPS3.1.9 Foreign Objects Policy

FPS4.1.4 Cleanliness and Maintenance of Food Storage Areas

FPS4.1.4 Cleanliness and Maintenance of Food Storage Areas

FPS4.1.4 Cleanliness and Maintenance of Food Storage Areas

FPS4.1.8 Cleanliness of Washed Equipment and Utensils

FPS4.1.8 Cleanliness of Washed Equipment and Utensils

FPS4.1.8 Cleanliness of Washed Equipment and Utensils

FPS4.1.9 Drying and Storage of Cleaned Equipment and Utensils

FPS4.1.9 Drying and Storage of Cleaned Equipment and Utensils

FPS4.1.9 Drying and Storage of Cleaned Equipment and Utensils

FPS4.1.11 Cleanliness of Non Food Contact Surfaces

FPS4.1.11 Cleanliness of Non Food Contact Surfaces

FPS4.1.11 Cleanliness of Non Food Contact Surfaces

FPS5.1.1 Food Safety Controls of Potentially Hazardous Foods at Dispatch and Delivery

FPS5.1.1 Food Safety Controls of Potentially Hazardous Foods at Dispatch and Delivery

FPS5.1.1 Food Safety Controls of Potentially Hazardous Foods at Dispatch and Delivery

FPQ1.2.1 Quality Controls for Storing Foods

FPQ1.2.1 Quality Controls for Storing Foods

FPQ1.2.1 Quality Controls for Storing Foods

FPQ2.1.4 Food Dish Model and Food Dish Presentation Specifications – Availability & Use

FPQ2.1.4 Food Dish Model and Food Dish Presentation Specifications – Availability & Use

FPQ2.1.4 Food Dish Model and Food Dish Presentation Specifications – Availability & Use

FPQ2.1.5 Tray Setup Model and Tray Setup Specifications – Availability & Use

FPQ2.1.5 Tray Setup Model and Tray Setup Specifications – Availability & Use

FPQ2.1.5 Tray Setup Model and Tray Setup Specifications – Availability & Use

FPQ3.1.3 Provision of Food Service at Dispatch

FPQ3.1.3 Provision of Food Service at Dispatch

FPQ3.1.3 Provision of Food Service at Dispatch

Optional Questions

Audit Module

Verification Style

Requirement of the Standard

FPQ2.2.1 Special Meal Preparation Recipes – Availability & Use

FPQ2.2.1 Special Meal Preparation Recipes – Availability & Use

FPQ2.2.1 Special Meal Preparation Recipes – Availability & Use

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