QA Inspection Checklist - KTP

• Conducted on

  Date

• Prepared by

• Location
  Address

Raw Materials Receiving

• CRITICAL: Chilled food delivered (Raw Materials) at less than 5 deg C [41 Degree Fahrenheit] (Max 7 degC) [ 44.6 Degree Fahrenheit] or colder

  Yes

  No

  N/A

• CRITICAL: Frozen food delivered (Raw Materials) at less than -18 deg C [-0.4 Degree Fahrenheit] (Max -15degC) [5 Degree Fahrenheit] or colder

  Yes

  No

  N/A

• Raw Materials delivery temperatures recorded, Condition of delivery vehicles & driver checked & recorded, Date coding & food quality checked, Abused or damaged goods rejected

  Yes

  No

  N/A

• CRITICAL: Fruits and vegetables are sanitized before use in preparation of food and is documented.

  Yes

  No

  N/A

Dry & Packaging Storage

• Store room in clean & tidy condition and temperature requirement is attained, Food stored on suitable racking off the floor (6" above the floor)

  Yes

  No

  N/A

• No open packaging found in the storage shelves

  Yes

  No

  N/A

• CRITICAL: No expired items observed in the storage area?

  Yes

  No

  N/A

Chiller and Freezer Storage

• CRITICAL: High risk chilled food stored at or below 5 deg C [41 Degree Fahrenheit] (Max 7 degC) [ 44.6 Degree Fahrenheit]

  Yes

  No

  N/A

• CRITICAL: Frozen food storage at or below -18 deg C [-0.4 Degree Fahrenheit] (Max -15degC) [5 Degree Fahrenheit] or colder

  Yes

  No

  N/A

• CRITICAL: All frozen ready to eat food defrosted under refrigerated conditions within 48 hrs, All ready to eat items that are needed to be thawed are being recorded and being done in chiller?

  Yes

  No

  N/A

• Frozen raw material that needs to be thawed is done under refrigerated conditions within 72 hrs and recorded

  Yes

  No

  N/A

• CRITICAL: Are raw & cooked products separated to avoid the risk of cross contamination

  Yes

  No

  N/A

• Refrigerators not stocked/overloaded which could hinder the cooling process

  Yes

  No

  N/A

• Food containers are cleaned and sanitized before use

  Yes

  No

  N/A

• All "open foods" kept wrapped after removing from their original packaging

  Yes

  No

  N/A

• Freezer/chiller temperature monitored properly and updated as per the required frequency

  Yes

  No

  N/A

Personal Hygiene

• All employees are in clean and hygienic uniform and hairy hands are covered or washed during the hand washing process

  Yes

  No

  N/A

• Employees are free from illness and do not work with open injuries such as cuts, sores or wounds. In case of injury, wound dressings are used and are clean and waterproof

  Yes

  No

  N/A

• Hygiene check is being done daily and all the personnel in the kitchen are covered, No jewelry or loose item being used by personnel

  Yes

  No

  N/A

• CRITICAL: USAGE of PPE. All staffs hair us covered properly using hairnet or hijab and no observed hair coming out. All staffs are using hand sleeves and the shirt sleeves are not folded up. Mask is used properly covering the nose and mouth

  Yes

  No

  N/A

• Hand Soap and Hand Sanitizers provided at all wash hand basins, Disposable paper towels provided & used to dry hands in all Hand wash Area

  Yes

  No

  N/A

Food Preparation

• Staff cleaning the their working area before preparing food? Staff sanitized their hands and using gloves while preparing food

  Yes

  No

  N/A

• Are they using appropriate color coded choping board as per color and designation?

  Yes

  No

  N/A

• There are no loose items in the working tables such as paper, plastic, old food particles or anything that could contaminate the food

  Yes

  No

  N/A

• Staffs are trained on how to properly prepare a food in hygienic manner and knows the basic food safety standards

  Yes

  No

  N/A

• CRITICAL: No expired food is available in their preparation area

  Yes

  No

  N/A

• CRITICAL: Food that requires a shortening of the shelf life after opening is properly labeled

  Yes

  No

  N/A

• CRITICAL: No hot food that has been in Temperature Danger Zone for more than 2 hours

  Yes

  No

  N/A

• CRITICAL: No cold food that has been in Temperature Danger Zone (TDZ >5°C) for more than 4 hours

  Yes

  No

  N/A

• CRITICAL: No tangible proof of cross­contamination is available (dripping of raw items on ready to eat food, wrong use of gloves or cutting boards or direct contact of raw and ready to eat food

  Yes

  No

  N/A

• CRITICAL: Raw food not prepared near cooked food & utensils/surfaces sanitised between each use

  Yes

  No

  N/A

• Cooking Oil used for frying is clean and acceptable upon verification using oil strips

  Yes

  No

  N/A

• CRITICAL: Are egg's stored under the chilled condition at 5 deg C(Max 7 degC) & date marked, separated from any other products and labeled properly.

  Yes

  No

  N/A

Pre Cooking and Cooling

• CRITICAL: If no blast chiller, are hot foods chilled quickly using ice bath (temperature much reach 20 oC within 2 hours then put in the chiller to reach 5 oC within 4 hours

  Yes

  No

  N/A

• Are temperature of the table top chiller are monitored correctly per brand?

  Yes

  No

  N/A

• Leftover food from Cold Holding above 7 deg C disposed of if more than 4 hours

  Yes

  No

  N/A

• Temperature of the Cold Holding is being monitored and recorded properly

  Yes

  No

  N/A

Hot Food

• CRITICAL: All high risk food cooked to a core temperature of @ least 75 deg C, Cooking temperature is verified and recorded properly per brand

  Yes

  No

  N/A

• CRITICAL: Hot food stored at a temperature above 60 deg C and stored only for 4 hours, Temperature of the Hot Holding is being monitored and recorded properly

  Yes

  No

  N/A

• CRITICAL: Re-heating temperature is verified and recorded properly per brand

  Yes

  No

  N/A

Temperature Monitoring, Record keeping and Documentation

• Probe Thermometer and probe wipes are available for checking of temperature

  Yes

  No

  N/A

• Does the staff checks Body temperature of visitors or inspectors when they come inside the kitchen?

  Yes

  No

  N/A

• Probe thermometer verification is done weekly using ice and boiling water

  Yes

  No

  N/A

• Are all the chillers and freezer temperature display calibrated

  Yes

  No

  N/A

• Temperature and Humidity records of the kitchen are available and properly filled

  Yes

  No

  N/A

• CRITICAL: Does the kitchen update all the records in Foodwatch Platform?

  Yes

  No

  N/A

Cleaning and Sanitation

• Employees restrooms are clean

  Yes

  No

  N/A

• Floors in all kitchen areas are clean

  Yes

  No

  N/A

• Hard to clean areas (exposed pipes, hidden corners, passage way of oven boards etc…) are treated and cleaned correctly

  Yes

  No

  N/A

• Cleaning equipment (sponge, steel wool pad, mop, etc.) is maintained and cleaned between uses (for mops: cotton mops are hung to dry when not in use, synthetic mops are either soaked in clean moping solution or hung to dry)

  Yes

  No

  N/A

• A specific area for cleaning equipment is available, well organized, clean and is located away from food, food preparation and food storage areas

  Yes

  No

  N/A

• Stoves, ovens, grill, microwaves, chillers and freezers are clean

  Yes

  No

  N/A

• Oven hood is clean and free of grease

  Yes

  No

  N/A

• Grease Trap cleaning frequency is being followed and job cards available in the kitchen

  Yes

  No

  N/A

• Garbage cans are clean not overflowing and changed when necessary

  Yes

  No

  N/A

• Sanitizer concentration are correct, monitored and recorded

  Yes

  No

  N/A

• Storage shelves are clean (no dust on goods)

  Yes

  No

  N/A

• Food contact surfaces including cutting boards are sanitized

  Yes

  No

  N/A

Pest Control

• Suitable preventive measures in place for controlling pests & vermin, including clean areas externally, adequate proofing, sound structures, etc

  Yes

  No

  N/A

• Un-screened windows / doors kept closed

  Yes

  No

  N/A

• CRITICAL: No active infestation (rats, cockroach, other insect) noted

  Yes

  No

  N/A

• No flies visible in the area

  Yes

  No

  N/A

• All service record are available and done as per the contract (2 times a month)

  Yes

  No

  N/A

• Insect Killer boards and light are regurly cleaned or replaced

  Yes

  No

  N/A

• Insect Killer cleaning schedule and replacement due date is placed in the unit

  Yes

  No

  N/A

Management and Maintenance: Facilities, equipment and layout

• Food preparation area is well lit and light fixtures are protected in a manner that prevents food contamination in case of breakage

  Yes

  No

  N/A

• Walls and ceilings are in good repair (no moisture, no peeling paint, no broken panels, no holes…)

  Yes

  No

  N/A

• Floors are in good repair (no broken tiles)

  Yes

  No

  N/A

• All garbage cans are covered, foot activated and in good repair (garbage can in the dishwashing area may be uncovered)

  Yes

  No

  N/A

• All cooling units are in good repair (no water dripping, no rusty shelves, doors and handles in good repair, no broken rubber seals, etc

  Yes

  No

  N/A

• Ice machine is in good condition

  Yes

  No

  N/A

• Racking Shelves is in good condition(no rusty shelves & no peeling paint)

  Yes

  No

  N/A

• No presence of wood, rust proof shelving units are available in the kitchen (No wooden pallets are used to raise stored goods. Only treated metallic or plastic racks are used)

  Yes

  No

  N/A

• All drains are equipped with screwed on covers or perforated covers

  Yes

  No

  N/A

• Hand washing sinks are available in the kitchen and in adequate locations

  Yes

  No

  N/A

• A certified Person In Charge is present during all hours of operation and is actively managing and supervising the operations

  Yes

  No

  N/A

• First aid kit is available and properly filled

  Yes

  No

  N/A