Introduction

  • Site conducted

  • Conducted on

  • Prepared by

  • Location
  • Document No.

Construction and Approval

  • Has a floor plan of the food premises previously been submitted to Baladyiah of Riyadh?

  • Has the layout or equipment of the food premises been changed since the last health inspection was conducted?

  • Does the food premises have the key utilities (e.g. water, onsite sewerage, power) required to operate safely?

  • Are all hand washing sinks supplied with warm running water, liquid hand soap and paper towels?

  • Are all food contact surfaces smooth, non-porous, and easy to clean and sanitize?

Control of Food Hazards: Temperatures

  • Are accurate thermometers available onsite for monitoring food and refrigeration unit temperatures?

  • Are cold potentially hazardous foods being stored in refrigerators or freezers?

  • Are all refrigerator temperatures at 4°C/40°F or colder?

  • Are all freezer temperatures at -18°C/0°F or colder?

  • Are all hol-holding unit temperatures at 60°C/140°F or above?

  • Are temperature logs being kept for refrigerators, freezers, and hol-holding units?

  • Are cooked foods being heated to an internal temperature of 74°C/165°F?

  • Are cooked foods being cooled from 60°C/140°F to 20°C/68°F in 2 hours and from 20°C/68°F to 4°C/40°F in 4 hours?

  • Are frozen potentially hazardous foods being thawed in either refrigerators, microwaves, or in cold running water? Describe method.

  • Are re-heated foods being heated to an internal temperature of 74°C/165°F?

Control of Food Hazards: Cross-contamination

  • Are food handlers washing their hands before commencing work, and after any activity where hands may become contaminated?

  • Are all foods on the premises obtained from approved sources (i.e. an approved food premises or a licenced slaughter facility)?

  • Are foods labelled and stored in food-grade packaging or containers and in a manner that protects them from contamination?

  • Are foods at least stored 15 cm/ 6 inches off the floor?

  • Are ready-to-eat foods stored above, or in a separate area from raw meat, poultry or fish?

  • Is there a policy restricting staff ill staff from food preparation and handling?

  • Do members of staff have clean work clothes and exhibit satisfactory personal hygiene?

Cleaning and Sanitation

  • Are food contact surfaces, utensils, and equipment being cleaned and sanitized after each use?

  • Is a 3-compartment sink used as the method for cleaning and sanitizing utensils?

  • Is the dishwasher sanitizing solution concentration adequate?

  • For manual dishwashing: 100 parts per million of chlorine or 200 parts per million of Quats. For a commercial dishwasher: 50 parts per million of chlorine.

  • Is the dishwasher sanitizing temperature adequate (i.e. 71°C/160°F at the plate's surface or 82°C/180°F at the temperature gauge)?

  • Are the concentrations of surface sanitizing solutions (spray bottles or buckets) sufficient (i.e. 200 parts per million of chlorine or Quats)?

  • Are wiping cloths stored in a sanitizing solution between uses?

  • Is there evidence, or concerns, of pest activity within the premises?

  • Is the premises clean, sanitary, and in good repair?

  • Is the premises being monitored for signs of pest activity?

Operation and Administration

  • Is there at least one staff member on present at all times with a FOODSAFE Level 1 certificate or equivalent?

  • Does the operator hold a FOODSAFE Level 1 certificate or equivalent?

  • Is an up-to-date Food Safety Plan available onsite? Indicate date of last review.

  • What is your rating for this evaluation (1 is poor 5 is Outstanding)

  • Is an up-to-date Sanitation Plan available onsite? Indicate date of last review.

  • By signing below, I confirm that the information given in this self-inspection checklist is truthful and accurate:

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