Title Page
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Hotel Name
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Audited Areas
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Conducted on
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Name of Auditor
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Department / Section
Sample tests
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Food sample from menus served to 20 or more guests are stored in the freezer (-20℃ or below) for 14 days.
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Number of people taking the hand swab for microbiological test
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Name of people taking the hand swab for microbiological test
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Number of food samples
Personal hygiene
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Hand washing procedures are understood and followed.
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Hand washing sink facilities are available.
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At work, employees wear a designated uniform and hat.
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Disposable gloves are used specifically for RTE (cooked food, food served raw)
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First aid kits are kept well stocked.
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Personal property is present during working hours. (Drinks for hydration can be placed in a special case).
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Personal hygiene checklist has been properly fill out when arriving at work. Person in charge has confirmed it.
Receiving food
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Acceptance inspection records are properly maintained and verified.
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Quantity, packaging condition, and expiration date are confirmed upon receiving.
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Refrigerated foods are kept at a temperature below 5°C. (Below 8℃ upon receiving)
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Frozen foods are kept at -18℃ or below. (Below -12℃ upon receiving)
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Records (evidence) are kept when returns and other irregularities occur.
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Chilled/frozen foods and ingredients are transferred to the refrigerator/freezer within 30 minutes.
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Transportation from purchasing to the kitchen is carried out in a hygienic manner.
Food storage
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Method of First-in First-Out is followed.
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Cold foods are kept for no longer than 48h in secondary shelf life.
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Hot foods are kept for no longer than 72h in secondary shelf life.
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Raw ingredients and cooked foods are not stored together.
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Food is separated correctly according to hygiene standards.
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There are no cardboard boxes in the refrigerator.
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Refrigerators and freezers are cleaned and hygienic.
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There is a display board for ingredients on each shelf of the freezer and refrigerator.
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There are no baskets or food cases on the ground.
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Refrigerators' temperature is below 5℃.
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Freezers' temperature is below -18℃.
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There are no open cans stored in the refrigerator.
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There is adequate refrigeration and freezer conditions free of leaks, frost, and solidification that could cause cross-contamination.
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All door rubber gaskets are in good condition.
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Are the specified temperature standards clearly marked on each thermometer?
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Storage temperature of dry food is below 20℃ (never exceeds 25℃).
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Humidity is less than 65%
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All boxes are covered, at the required distance from the floor, walls, and ceiling, and there are no damaged boxes.
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Drug storage regulations are understood.
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The temperature and humidity of the storage room are recorded, and there is also a confirmation sign.
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Is the SDS file readily available when using or distributing detergents and cleaning chemicals?
The temperature of hot food is over 60℃
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-A la carte
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-Buffet / Banquet
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-Transfer
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-Keep hot foods
The temperature of cold food is below 5℃
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-A la carte
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-Buffet / Banquet
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-Transfer
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-Keep cold foods
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Daily temperature records are being properly recorded and there are confirmation signs.
Labelling
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All stored ingredients are labeled with the date (and time if necessary) and cooking process.
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No expired food left.
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Do not put food in non-food containers.
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Homemade products are labeled with the contents, date of manufacture, and expiry date.
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The original expiry date is also displayed on the label of the subdivided items.
Food preparation
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Cutting boards are differentiated by color depending on their purpose.
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Cutting boards are stored properly.
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The slicer is properly cleaned and sterilized before use.
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Can openers are properly cleaned and sterilized before use.
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Ice machines are cleaned and disinfected weekly.
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Ice scoops are stored hygienically.
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Are you following the instructions for using the sponge?
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Towel policy is followed. (Use color coding, limit usage areas, throw away items that come in contact with food, etc.)
Thawing
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Thawing in the refrigerator: The date and time are indicated on the label.
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Thawing in the refrigerator: not exposed (cover).
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Thawing under running water: The date and time are indicated on the label. (within 90 minutes).
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Not thawed at room temperature.
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You are following the correct defrosting procedure. (Eat within 48 hours of thawing process)
Cooking
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Minimum center temperature during cooking
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Minimum heating temperature: Beef, pork, seafood, eggs 63℃, poultry 74℃, ground beef/pork 72℃, roast beef/lamb 54.4℃ x 112 minutes or more
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The simplified HACCP plan and recipe form are consistent.
Allergies
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All ingredients or dishes purchased as ready-made products are listed and recorded in the recipe form. We request product specifications as needed.
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Food ingredient lists have been updated so that all staff can view allergen information.
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Displays on menus, buffet boards, and cashiers encourage guests to ask staff questions about ingredients.
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Understand what to do if a guest has an allergic reaction.
Service (buffet)
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Temperature and time of food on display.
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The food items on display are being replaced rather than added to.
Reheat, leftovers, cool
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When reheating, it is done at a center temperature of 75℃ or higher.
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Know the rules for reheating (e.g., temperature and preheating time when using a microwave).
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Know the rules regarding leftovers.
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Cooling of food is done correctly. After cooking, food must be cooled to below 21°C (69°F) within 2 hours and below 5°C (41°F) within 4 hours.
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When cooling hot foods, leave a gap in the lid until the temperature drops to 5°C (41°F).
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When food is being cooled, it is indicated on a special label.
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There is a record of reheating.
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There is a record of cooling and leftovers.
Cleaning
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The cleaning solution temperature for main cleaning is 55℃-65℃.
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The temperature of the final rinse is 82℃ or higher.
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The finish of washed dishes is satisfactory.
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Damaged tableware is disposed of separately from other tableware.
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Temperature records and service reports are properly recorded and stored.
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The trash can is in good condition (inside, trash bag, lid: no lid if not foot-operated)
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Is the sink clean and sanitary before and after use?
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Are germicidal lamps clean and working properly?
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Cleaning the insect trap and operating it properly.
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No unused equipment left in food processing areas.
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A notice saying "out of order" is posted for equipment that is out of order.
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The food processing area is organized and free of clutter.
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Drainage facilities are functioning properly.
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Equipment repairs are not carried out on the spot during food processing.
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Machines and equipment are well maintained and in good working condition.
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Maintenance and inspection records (cleaning records) are kept properly, and there are confirmation signs.
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No pests, rats, etc. have settled in or spread.
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Is the tank properly cleaned inside and out?
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The water in the aquarium is clean and at an appropriate temperature.
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Is the duct hood clean?
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Is the oil in the fryer clean and replenished?
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Is the air conditioner/air supply outlet clean?
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There are no peelings on the floor, walls, or shelves in the kitchen.
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There is no trash left on the floor in the kitchen.
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Cleaning equipment condition.
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There are no holes or cracks in the ceiling.
Room Service
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All equipment used in guest rooms is disinfected.
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Any food removed from the kitchen must be covered and at the correct temperature.
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Beverages in glass or open containers are covered with lids.
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Contaminated food is discarded before being delivered to guests and new dishes are delivered.
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Used service trays are collected as soon as possible.
Thermometer calibration
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The thermometer is calibrated every month and records are kept.
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Measures the temperature of ice water (0℃) and boiling water (approximately 100℃), with a maximum allowable error of within ±1℃.
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An infrared thermometer measures the temperature of hot coffee and iced coffee. The error with a calibrated thermometer is within ±2℃.
Pest control
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We have concluded a contract with a specialist company for pest control.
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Regular inspection reports are provided and shared with the HACCP committee.
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If problems are identified, thorough and frequent inspections include specific countermeasures.
Other remarks
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Other remarks
