Personal Hygiene, Food Safety & Product Quality Inspection

Food handlers are fit for work and show no symptoms of illness.

No visible injuries is observed on food handlers. If any, open wounds should be covered by brightly-coloured (preferably blue) waterproof plasters. (IMMEDIATE FAILURE)

Food handlers are in proper dress code, according to designation.

Food handlers' fingernails are short and clean with no nail polish or accessories. Hair is neat and tidy, covered with cap.

No visible accessories and jewelry e.g. watches, bracelets, earrings.

Ready-to-eat food handled by clean utensils or disposable gloves. (IMMEDIATE FAILURE)

Change of gloves observed after handling cash.

Regular handwashing in between tasks, with soap. Dry hands with clean paper towels and designated hand towels. (to prevent wet floors, safety issues e.g. slips and falls)

Personal belongings are stored at designated areas, out of sight i.e. to prevent cross contamination.

No outside food and drinks observed. (IMMEDIATE FAILURE)

Availability of valid basic first-aid kit.

Food preparation areas are clean and in good condition.

Kitchenware and utensils are clean and in good condition i.e. no visible rust, chip or crack.

Proper workflow and segregation to prevent cross-contamination of food preparation areas i.e. raw food and ready-to-eat food preparation areas are separated and washed between tasks (IMMEDIATE FAILURE)

Colour-coded cloth and chopping boards, to prevent cross-contamination.

Food in containers are covered or wrapped in cling-wrap when not in use.

Frozen food is thawed using one of the following methods: 1) in lowest rack of chiller, 2) in microwave oven, 3) wrapped under running water, or 4) wrapped and submerged in container of clean water.

Food items are visually inspected upon receipt and stored.

Food items are stored at correct temperatures in accordance to product specifications.

Ready-to-eat food is stored above or separately from raw/semi-cooked food in chillers and freezers. (IMMEDIATE FAILURE)

Food items that are removed from original packaging should be stored, wrapped in food-grade containers and labelled with expiration/preparation dates.

Prepped pizzas in pizza cases to be discarded after 4 hours.

Contents in bain marie are in good condition, e.g. sauce not dried up, no signs of clogged sauce.

Proper stock rotation system i.e. First-Expired-First-Out (FEFO) and First-In-First-Out (FIFO) for all food items stored.

No EXPIRED food. (IMMEDIATE FAILURE)

Food products and food packaging materials are stored off the floor. (IMMEDIATE FAILURE)

Chemicals are stored away from food products and food packaging materials.

No cardboard material in chillers/freezers, e.g. cut cardboard, item in carton.

No mouldy/spoilt food items.

Food storage equipment are in good condition and well-maintained.<br>Note: To check rubber linings of chillers and freezers to be free from slime, mold or food debris. No spillage or food debris in chillers and freezers. No accumulated crumbs in fryer.

Chillers and freezers are working properly. Chillers maintained between 0-4ºC and freezers maintained below -18ºC.

Displayed temperature for ALL chillers and freezers to be recorded with respective equipment ID, every 4 hours.

Equipment operating at proper temperature, checked using a infrared thermometer e.g. fryer, Goven.

No signs of pest infestation. (IMMEDIATE FAILURE)

Interior and exterior of dustbins are clean and free of food debris. Thrash bags should be lining the bins with proper covers during operational hours, if in use.

Drain/gully traps are in good condition, not choked, clean and free from odour.

Approved cleaning chemicals are available and stored correctly, with Material Safety Data Sheet (MSDS) readily available, reviewed within 5 years.

Bins with foot pedals, covers to be closed during operational hours.

Flavoured K-Fried Chicken are fully-coated with sauce or powder.

For K-Bulgogi Pizza, to be drizzled with mayonnaise first and then teriyaki sauce instead of the other way round.

Sauce and mozzarella cheese are spread out until the edge of the pizza crust.

Ingredients on the pizza are evenly spread all over the pizza and not only in the middle. Each slice has all the ingredients used.

The rice cakes for tokpokki are not overcooked. The sauce is covering the rice cakes.

The core temperature (between dough and cheese) of the Super Deluxe Pizza or K-Bulgogi Pizza reaches 70°C after baking.

The core temperature of pastas and tokpokki reaches 70°C after baking.

The colour of the dough after baking is correct, to refer to reference chart.

Storage equipment temperature checklists are recorded daily and up-to-date.

Equipment cleaning checklists are recorded and up-to-date.

Pest control checklist up-to-date.

Signage lights, digital TVs are on, during operational hours.

Ambient and hanging lights are on and in working condition, during operational hours.

Air-conditioning is on, during operational hours.

Approved music is on, during operational hours.

Proper house-keeping is observed e.g. vents, walls, floors are clean.

Wet floor caution signage in place when spill is observed. (for stand-alone outlets)

Valid work pass, and hygiene cert.