Information
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Document No.
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Site / Company
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Conducted on
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Prepared by
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Personnel interviewed and accompanying auditor
Delivery
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Products obtained from approved, reputable suppliers
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Delivery area clean
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Measure temperature of chilled or frozen foods
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Expiry date checked
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Visual check the general conditions of foods (No off odour or stickiness and so on), rejected product if not in good condition
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Store chilled and frozen foods immediately (e.g. within 10 minutes)
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Packaging intact and no visible foreign matter/dent
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Visual check the hygienic condition of vehicles
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Other observation
Living Quarters
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Bedrooms are clean and beds made daily. Curtains clean
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Maximum number of persons in one room - Acceptable? (Min 1m between bedspaces)
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Volume/Floor space for each occupant min 10 cubic mt/4 Sq m
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Bunk beds provided? (Minimum height/spacing respected? Privacy curtains installed?
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Beds and mattresses are in good condition.
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Floors are clean and washed daily with disinfectant.
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Bedsheets in good condition/changed for each new occupant or at least once/week.
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Windows are fitted with mosquito screens.
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Air conditioning installed and working
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Mosquito treated net provided and in good condition (No Holes or tears)
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Private sleeping quarters are provided for female staff.
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Electrical fixtures (wiring, cords, etc.) are in good condition.
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Entrances and exits are well lit and unobstructed.
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Exit route map and fire contingency plan is clearly posted in each room.
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Smoke detector and sprinkler are in good working condition in each room.
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Fire extinguishers are available and regularly checked.
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Emergency phone numbers (fire, medical, Security) are available and displayed.
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Shelfs, lockers and closets exist and are clean for storage.
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Any other observation
Bathroom and Toilets
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There is at least one toilet for every 20 people.
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Toilets are clean and cleaned at least once/day.
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Toilets have sufficient paper.
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Flushes are maintained in good working condition.
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Lighting and ventilation is adequate.
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Liquid soap or similar is available for handwashing.
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"Hand washing sign" is posted for hand washing before leaving toilet.
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There is sufficient hot water
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Hand dryers are installed and in working condition or disposable paper towels are available.
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There is at least one shower for every 20 people.
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Bathrooms and showers are cleaned at least once/day
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Showers and mirrors are in good working condition.
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Separate bathrooms exist for female staff.
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Lighting and ventilation is adequate.
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Non-skid mats are available in showers and are sanitized at least once/day.
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A sharps container for razor blades is available.
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Plumbing system of grey water is adequate.
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There are no water leaks.
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Soap being provided to employees living in camp
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Any other observation
Laundry
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Laundry area is clean and well maintained.
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Washing machines and dryers are properly bolted down.
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Water heater and washing/drying machines are properly grounded.
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Washers are in good working condition and clean.
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Dryers are in good working condition and clean.
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There is an adequate stock of cleaning supplies.
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Electric Ironing cable is in good condition - Iron is unplugged when not in use.
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Clothing bags or nets are provided for laundry service to each individual.
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Grey water disposal is adequate and adapted.
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Plumbing system is well maintained with no leaks.
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Laundry well-ventilated and has ventilation systems or mechanical exhaust fans.
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Smoke detectors are installed, regularly tested and in good working condition.
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Dryer vent screens and lint fliters are regularly cleaned.
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Any other observation
Recreation
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There is an entertainment room with sufficient seating arrangements
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Sporting facilities available? i.e Gym? Clean and equipment functional, clean and serviced?
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Trash cans provided an emptied regularly?
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Is there an outside sports area? Is it on level ground?
Drinking Water
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Water testing is performed at least once/month including both chemical and microbiological parameters.
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Water testing is performed in kitchen and other locations including water in dispensers.
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Full chemical analysis of water (heavy metals, etc.) is performed at least once/year.
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Water testing results are recorded and reported to management.
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Water disinfection means are in place and checked regularly (chloride, filters, etc.)
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Water fountain/dispensers are cleaned and disinfected?
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Any other observations
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Food Handlers
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Staff have undergone food hygiene training.
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Staff are up to date on required vaccinations (hepatitis A, typhoid).
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Medical exams are performed on a yearly basis.
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Medical events (diarrhea, etc.) are immediately reported to the company health professional.
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Medical certificates are available and up to date.
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Hygiene inspection is carried out once/week by company health professional or camp boss.
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Personal appearance of food handlers is in compliance with company standards.
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Employees have been issued appropriate personal protective equipment.
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Disposable hair caps and plastic gloves are available and worn.
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Employees wear company approved uniforms. Uniforms are clean and neat in appearance.
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Food handlers/kitchen staff wear only closed shoes. (No sandals).
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Catering staff know their responsibility in case of an emergency.
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Employees have been instructed in the proper use of chemical dispersing equipment.
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Employees understand health and hygiene hazards presented by chemicals that they use.
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Staff know where to place trash for disposal.
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Nail brush, soap and paper towels are available and used in the hand wash sink.
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"Wash your hands" signs are posted in toilets and kitchens.
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Staff change room is available and utilized?
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Other observation
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Any other observation
Kitchen
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Kitchen is a restricted area (check for signs)
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Kitchen floors and walls are clean.
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Chairs & Tables are clean inside and not chipped or broken
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Sneeze guards above the steam table and salad bar is clean.
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The grill is clean. Grill grease trough is clean.
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Ovens are clean inside and outside.
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Hood & Grease through on exhaust hood are clean
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Fryer is clean on the outside.
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The mixer is wiped clean, including under the head.
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Pastry storage cabinets are clean inside and outside.
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An electric fly killer is installed and in working order.
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Cleaning schedule is available and posted.
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Temperature control (heater/AC) functions properly.
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Ambient noise level in kitchen is acceptable (less than 75dBA)
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Kitchen food waste is stored in covered bins and kept away from food preparation & utensils.
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Garbage bins have lids, are emptied and cleaned regularly.
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Fire extinguisher, fire blanket and watergel blankets (Optional) are easily available.
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Emergency switches are installed for gas bottles.
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Catering staff has been trained in firefighting.
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Last inspection date of fire extinguisher is tagged and updated.
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A first aid kit is available in the kitchen and checked regularly.
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Correct lighting and ventilation are available in the kitchen.
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Pest control is performed on a regular basis.
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Kitchen is free of cockroaches, insects, rodents and pets.
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Any other observations
Dishwashing
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Dishwasher is wiped clean.
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Dishwasher has a final rinse temperature of 65°C/150°F. (Use Dishwater thermometer)
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Chemicals are stored far from food products.
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Grease trap is clean.
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Dishes, pots, pans and utensils are completely air dried.
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Any other observations
Food Preparation
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Hands are washed frequently.
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Cutting boards are clean and sanitized after each use.
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Cutting boards are color coded and staff are aware of the color codes.
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Cutting boards use signs posted
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Wooden tables are sanitized with a bleach solution on a regular basis.
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On the serving line hot foods are kept at 63°C/145°F or over.
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On the serving line cold foods on salad bar are kept between 0 to 5°C (32-41°F)
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Cream pies/cream pastries, butter & dairy products are refrigerated between 0 to 5°C.
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When available, serving trays are clean and dry.
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Cups, glasses and bowls are stored inverted or else are stored behind sneeze guards.
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Plates and saucers are dry and located behind sneeze guards.
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Perishable dairy items are displayed in refrigerated dispensers, or on ice behind sneeze guards.
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Juice pitchers are clean inside and outside.
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Pastries, cookies, cakes and pies are properly covered or wrapped.
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Condiment bottles are wiped clean.
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Beverage dispensing equipment is cleaned daily.
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Interior and exterior ice maker machine surfaces are clean
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The ice scoop is stored in a manner that will not encourage cross-contamination
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Ice maker filter is maintained/changed on a regular basis and maintenance tag is available.
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Ice cream machine is cleaned daily.
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Employees do not wear rings or earrings.
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Vegetables and Fruitsare being sanitized.
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Microwave is clean inside and outside.
Dry Stores
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Dry food store is kept dry, cool and well lit.
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Dry food store is clean and tidy.
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Dry food store is vermin free.
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Shelves are maintained clean.
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Food supplied is well within expiry date.
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Containers used for storing are labelled as to contents.
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Food removed from its original container is stored in a clean, covered, labelled & dated container.
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Food is stored at least 15 cms (6 inches) off the floor.
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Bins for flour, sugar etc. are marked as to contents.
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Scoops used are stored facing down
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Detergent, soap, insect killers and other chemicals are stored in a separate location.
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Employees wear only closed shoes. (No sandals).
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Catering staff know their responsibility in case of an emergency.
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Employees have been instructed in the proper use of chemical dispersing equipment.
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Employees understand health & hygiene hazards presented by chemicals that they use.
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Staff use "wet floor" sign each time they mop the floor.
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Staff know where to place trash for disposal.
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Nail brush, soap and paper towels are available and used in the hand wash sink.
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Any other observations
Refrigerators and Freezers
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All refrigerators and freezers have a working thermometer.
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Are thermometers are properly installed and positioned in the upper third of the cold unit.
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All refrigerator thermometers indicate +5°C (+41°F) or less.
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All freezer thermometers indicate -18°C (0°F)
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Cold storage is properly checked and recorded.
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Perishable foods are thawed in refrigerator.
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Uncooked foods in walk-in, reach-in refrigerators are thawed on lowest shelves.
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Food when removed from original container is stored in clean, covered, labelled & dated containers.
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Foods are supplied well within expiry dates.
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All food is stored at least 15 cm (6 inches) off the floor.
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Shelves are maintained clean.
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Protective clothing is available for personnel entering the cold storage area.
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Refrigerators are defrosted and cleaned weekly.
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Proper stock rotation is ensured (first in, first out).
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Any other observations
Dining Room
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Tables and chairs are clean and orderly.
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Floor is swept and clean. No holes in floor, torn flooring
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"No smoking" signs are displayed in eating areas.
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Condiments (salt, pepper, etc.) on tables are well stocked and wiped clean.
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Dining room is well lit and well ventilated.
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Food handlers are dressed in company approved uniforms.
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Uniforms are clean, stain free and neat in appearance.
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Food handlers have clean hands, good personal appearance and hygiene.
