High risk foods that are stored or sold hot-held hot above 60C?
High risk foods that are sold or stored chilled-held cold below 5C?
High risk foods held at room temperature discarded after 2 hours?
Ready to eat and raw foods stored separately?
Food contact surface like cutting boards, tables, knives etc properly washed and disinfected before use?
Food containers are properly covered during storage?
Food items that are spoiled, contaminated or expired separately stored and labelled ‘Not for Use’?
Bare hand contact avoided when handling ready to eat foods, Use spoons, tongs or other dispensers when possible?
Food handlers are well groomed, clean and wearing appropriate clothing?
Comfortable room temperature for food handlers Room temperature should be below 30°C?
Cleaning done as per schedule?
Is there any signs/evidence of pest activity?
Hot and cold holding equipment are working properly?
Drainage and sewage systems are working properly?
Ventilation equipment, Cleaning and disinfection facilities etc are working properly?
Has any food handler reported sick or is showing symptoms such as diarrhoea/vomiting/fever?
Hand washing station is well maintained with adequate water supply, soap and paper towels?