MHG - FSMS checklist Eng, HR, Training

01.1.1 Managers in each department concerned in handling food are certified by accredited food safetyprogram.

01.1.2 Basic food safety and being trained to the staff with refresher course arranged on yearly basis for thosewho have already attended the training.

01.1.3 Proper chemical handling are trained to all the associates concerened with refresher course arranged onyearly basis for those who have already attended the training.

01.1.4 Food Allergens are trained to all the associates concerned with refresher course arranged on yearly basis for those who have already attended the training.

01.1.5 All the new Kitchen, F&B Staff and the trainees, and new staff who will be handling food and beverage arebeing trained or acknowledged of basis food safety and hygiene practices before taking onboard.

01.2.1 FSMS meeting is held on regular basis with the record kept

01.2.2 Internal audit is conducted by the team member on regular basis with the record kept

02.1.1 Kitchen and F&B Staff health check was done before hiring and the health check package/ screening testis followed local regulations/ the company standard.

02.1.2 First aid supplies are regularly replenished and checked with the record keeping..

02.1.3 Lavatories of appropriate hygienic design and properly cleaned

02.1.4 Adequate changing facilities for staff.

05.3.1 Approved public or private water source present with record of testing at least once a year maintained inthe facility.

05.3.2 If ice is manufactured on-site, the ice is tested at least once a year to ensure that the ice is suitable for consumption.

05.3.3 The water and ice test results are complied with local regulations and requirements. In case of theresult is exceed the limit guideline provided by the local government. Then appropriate corrective action istaken with the record.

05.3.4 Water filter and ice machine are being cleaned and maintenance on regular basis

07.3.1 All floors and drainage are in good condition

07.3.10 Temperature inside the Kitchen is comfortable for the staff to work

07.3.11 Grease trap is properly installed and in good repair

07.3.2 All walls are in good condition.

07.3.3 Vents and exhaust hoods are clean and in good repair

07.3.4Preventive Maintenace plans are in place for equipment and facility provided in the area (For example Air-con, refridgeration units, ice machine, water filter etc.)

07.3.5 All lighting sources are properly shielded in areas where food, service utensils and equipment are storedor prepared

07.3.6 A written maintenance defect system is implemented

07.3.7 A log of uncompleted and completed work orders kept, available and up to date

07.3.8 Cable, wire, guides, conduits, junction boxes & tracks in sanitary & good working condition.

07.3.9 All plumbing in good repair