Title Page
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Document No.
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Audit Title
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Client / Site
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Conducted on
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Prepared by
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Location
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Personnel
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High risk foods that are stored or sold hot-held hot above 60C?
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High risk foods that are sold or stored chilled-held cold below 5C?
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High risk foods held at room temperature discarded after 2 hours?
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Ready to eat and raw foods stored separately?
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Food contact surface like cutting boards, tables, knives etc properly washed and disinfected before use?
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Food containers are properly covered during storage?
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Food items that are spoiled, contaminated or expired separately stored and labelled ‘Not for Use’?
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Bare hand contact avoided when handling ready to eat foods, Use spoons, tongs or other dispensers when possible?
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Food handlers are well groomed, clean and wearing appropriate clothing?
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Comfortable room temperature for food handlers Room temperature should be below 30°C?
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Cleaning done as per schedule?
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Is there any signs/evidence of pest activity?
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Hot and cold holding equipment are working properly?
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Drainage and sewage systems are working properly?
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Ventilation equipment, Cleaning and disinfection facilities etc are working properly?
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Has any food handler reported sick or is showing symptoms such as diarrhoea/vomiting/fever?
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Hand washing station is well maintained with adequate water supply, soap and paper towels?
