Monthly Food Safety Internal Audit

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Food Safety Internal Audit Checklist

LABELING AND STORAGE

Color coding stickers are being used
Food items are covered and correctly labeled
No expired / spoiled food items
All food items are stored in food grade containers
FEFO is followed in freezers / chillers / dry storage / warehouse
Prepared / opened food items are properly labeled with secondary shelf life
Chiller temperature is </=4*C
Freezer temperature is </= -18*C
Dry storage temperature is between 10*C to 21*C and have a relative humidity between 50% to 60%
Chiller / freezer / dry store follows proper storage spacing: 6” above the floor, 12” from evaporators, 2” from the wall
Storage facilities are well maintained and has no cross contamination risk
Chiller and freezer monitoring records are updated
Chiller and freezer gaskets are intact and clean
Plastic curtains are clean and complete
Color coded crates are appropriately used
No carton boxes inside the kitchen / bar storages
Food hierarchy storage is being followed

Color coding of chopping boards and knives are properly followed
Color coded chopping boards and knives in use are in sanitary condition
Color coded chopping boards and knives in storage racks are clean and sanitized; if placed in sanitizing bath, sanitizer solution should be 100ppm (Chlorine) 200ppm (Quat)
Chopping boards are properly maintained
Knives blades are not chipped

Thawing food in the refrigerator is properly covered, labeled and recorded
Thawing food in running water is properly labeled and should be thawed in 3 hours
No cross contamination risk between the food being thawed and other food items

No cross contamination risk between food or between food and other items
Minimum core temperature of food items are being followed, monitored and recorded
Cooling of hot food at or above 63*C to 21*C in 2 hours and </= 4*C within 1 hour
Reheating of food items must reach the minimum temperature of 75*C within 1 hour from reheating
Cooking, cooling, cold holding, hot holding and reheating records are available, complied on a timely manner and verified by the Head Chefs / Outlet Managers
Holding equipments are clean and well maintained
Hot holding equipments are clean and well maintained
Hot holding temperature of food items are at =/> 63*C
Cold holding temperature of food items are at 4*C

Wash temperature ranges from 55*C to 65*C
Final rinse temperature ranges from 82*C to 86*C
Crockeries / utensils / glass wares / china wares exit dry from the washing machines and has =/> 71*C
Broken wash wares are appropriately segregated in a labeled container
Records for dishwashing and glass washing are available, updated and signed verified
Shelving are clean and well maintained

Food equipments and utensils used are clean and well maintained
Food contact surfaces are being sanitized
Wall, floor and ceiling are clean and has no cracks or gaps and groupings are intact
Silicon sealants are intact and has no gaps

Designated chemical storage are available and properly labeled
Chemicals used are coming from approved suppliers
Safety Data Sheets are available
Spray bottles with chemicals are properly labeled and are at the right concentrations

Associates follow proper hand washing procedures
Hand wash station amenities are complete and well maintained (water / paper towel / waste bin / hand soap / sanitizer and hand washing instructions)

Associates comply with personal hygiene and grooming standards
Personal belongings such as water bottles (non-glass), cellular phones and the likes are placed in designated and labeled areas / containers
Use disposable gloves properly
No eating inside the kitchen / bars except during food tasting
Tasting spoons are one time use and placed in designated containers
Associates practice proper waste disposal and segregation

Visitors (Contractors / Associates from other departments) are instructed and comply to hygiene and grooming standards in food and beverage preparation areas
Visitor’s pass / ID is worn

First aid kit is available and has sufficient content
Fire extinguishers are placed in strategic locations, are not expired and monitored
Fire blankets are available and not expired
Evacuation plans are posted on strategic areas and staffs are knowledgeable on where to exit in case of emergency
Exit signs are lit