Title Page
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Site conducted
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Conducted on
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Prepared by
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Location
Sunset : Pastry
Knowledge and Documentation
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Managers certified by accredited food safety training program
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Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
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State of repair and cleanliness - Shelves, racks and cupboards
-
State of repair and cleanliness - Cutting boards and knives
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State of repair and cleanliness - Baking Oven and Microwave
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State of repair and cleanliness - Dough mixers and Dough Sheeter
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State of repair and cleanliness - Blender / Mixer
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State of repair and cleanliness - Work Tables
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State of repair and cleanliness - UV Knife Sterilizing Cupboard
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State of repair and cleanliness - Ice cream machine
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State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Sunset: Butchery
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Shelves
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Vacuum Machine
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State of repair and cleanliness - UV Knife Sterilizing Cupboard
-
State of repair and cleanliness - Meat Mincer, Bone Saw Machine
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State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Sunset: Cold Kitchen
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
Adequate Ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Shelves and Cupboards
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness- Microwave
-
State of repair and cleanliness - Slicer
-
State of repair and cleanliness - Blender / Mixer
-
State of repair and cleanliness - Ice Machine
-
State of repair and cleanliness - UV Knife Sterilizing Cupboard
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Sunset: Hot Kitchen
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
Adequate ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Fixtures
-
State of repair and cleanliness - Shelves, cupboards
-
State of repair and cleanliness - Microwave
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Cooking range
-
State of repair and cleanliness - Hot cabinet
-
State of repair and cleanliness - Oven/combi oven
-
State of repair and cleanliness - Salamander
-
State of repair and cleanliness - UV Knife Sterilizing Cupboard
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Sunset: Walk-in Units
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation - Receiving records, Calibration, approved list of suppliers, oyster health certificate and supplier certificates of conformity (ISO/HACCP), Supply Dhoni temperature records
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Shelves and Pallets
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Chilled food received at/below 5ºC (critical limit 8ºC)
-
Frozen food receieved at/below minus 18ºC (critical limit minus 12ºC)
-
Food protected from potential microbiological, physical and chemical hazards during receiving and storage
-
Thermometer available and calibrated
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Storage Hierarchy
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Food is thawed using acceptable methods
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Island Pizza
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
Adequate ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Fixtures
-
State of repair and cleanliness - Shelves, cupboards
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Oven and cooking range
-
State of repair and cleanliness - Microwave / Salamander
-
State of repair and cleanliness - UV Knife Sterilizing Cupboard
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Siyam Orchid Kitchen
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
Adequate ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Fixtures
-
State of repair and cleanliness - Shelves, cupboards
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Oven and cooking range
-
State of repair and cleanliness - Microwave / Salamander
-
State of repair and cleanliness - UV Knife Sterilizing Cupboard
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Namaste
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
Adequate ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Fixtures
-
State of repair and cleanliness - Shelves, cupboards
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Oven and cooking range
-
State of repair and cleanliness - Microwave / Salamander
-
State of repair and cleanliness - UV Knife Sterilizing Cupboard
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
O Bar Kitchen
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
Adequate ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Fixtures
-
State of repair and cleanliness - Shelves, cupboards
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Oven and cooking range
-
State of repair and cleanliness - Microwave / Salamander
-
State of repair and cleanliness - UV Knife Sterilizing Cupboard
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Staff Canteen
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
Adequate ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Fixtures
-
State of repair and cleanliness - Shelves, cupboards
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Oven and cooking range
-
State of repair and cleanliness - Microwave / Salamander
-
State of repair and cleanliness - UV Knife Sterilizing Cupboard
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Malaafaiy: Bakery
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
Adequate ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Fixtures
-
State of repair and cleanliness - Shelves, cupboards
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Oven and cooking range
-
State of repair and cleanliness - Microwave / Salamander
-
State of repair and cleanliness - Dough Sheeter / Weighing Scale
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Malaafaiy: Butchery & Hot Kitchen
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Shelves
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Microwave
-
State of repair and cleanliness - Mixers / Blenders
-
State of repair and cleanliness - Baking Oven
-
State of repair and cleanliness - Cupboard / Hotboxes
-
State of repair and cleanliness - Ice Machine
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Malaafaiy: Cold Kitchen & Dry Store
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
Adequate ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Fixtures
-
State of repair and cleanliness - Shelves, cupboards
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Slicer
-
State of repair and cleanliness - Cupboards
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
State of repair and cleanliness - Dishwasher / Glasswasher
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Malaafaiy: Entrance & Wash-ups
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation - Sanitiser changing, Ice machine cleaning and Calibration records
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
Adequate ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Dishwashing machine & glass washing machine
-
State of repair and cleanliness - Shelves, cupboards
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Utensils
-
State of repair and cleanliness - Other equipment and utensils
Equipment Storage
-
All equipment at least six inches of the floor
-
All equipment stored away from the wall
-
All stored equipment is free from supplier package (cardboard, Styrofoam, plastic) in wash up areas
-
Equipment protected from potential microbiological, physical and chemical hazards during storage and handling
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips, MSDS file and proper PPE available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Maghrib Kitchen
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Temperature logs are available and completed with corrective actions and kept for one year
-
Forms are verified by supervisor/manager
-
Correct documentation kept for one year - Thawing, Cooking, Cooling, Reheating, Cold/Hot Holding, Calibration
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Extractor Hood
-
Adequate ventilation
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
-
State of repair and cleanliness - Cold storage units
-
State of repair and cleanliness - Fixtures
-
State of repair and cleanliness - Shelves, cupboards
-
State of repair and cleanliness - Cutting boards and knives
-
State of repair and cleanliness - Oven and cooking range
-
State of repair and cleanliness - Microwave / Salamander
-
State of repair and cleanliness - UV Knife Sterilizing Cupboard
-
State of repair and cleanliness - Food Containers
-
State of repair and cleanliness - Other equipment and utensils
Food Storage
-
Chilled storage below 5ºC
-
Frozen storage below minus 18ºC
-
Food protected from potential microbiological, physical and chemical hazards during storage
-
Storage Hierarchy
-
In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
-
Glass should be stored at the bottom shelf
-
All food at least six inches of the floor
-
All food stored away from the wall
-
All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
-
Food correctly packed and covered
-
Food correctly labelled
-
First in first out / absence of expired food item
-
Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
-
Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
-
Thermometer available and calibrated
-
Food is cooked and reheated to the correct temperatures
-
Food is cooled using the correct methods
-
Food is thawed using acceptable methods
-
Hot holding and Cold Holding process in the buffet
-
Food correctly packed and covered
-
Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
-
Hand wash basin in good working order and easily accessible
-
Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
-
Food grade sanitizers used and stored appropriately
-
Chemical containers clearly labelled and correct strength
-
Pedal operated disposal bins in operation; cleaned, lined and covered
-
3-compartment sink used properly
-
Test kits/ sanitizer strips available
-
Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
-
Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
-
Proper disinfection of all food contact equipment
-
Clear and appropriate documentation of cleaning schedules kept for one year
-
Pest free conditions
Personal Hygiene and Habits
-
Appropriate and clean clothing, headwear and footwear
-
Finger nails neat, trimmed and without nail polish
-
Absence of jewelry, including watches, personal belongings and strong perfume
-
No evidence of eating, drinking, spitting, coughing or smoking
-
First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
-
Gloves used and worn properly
-
Food handler can show correct steps of handwashing
-
Absence of bad working habits
Main Stores: Dry & Chemical
Knowledge and Documentation
-
Managers certified by accredited food safety training program
-
Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
-
Chemical training has been given and staff has knowledge on chemical handling
-
Food Allergens training has been received and staff are able to explain and demonstrates understanding
-
Dry Store Temperature and Humidity logs are available and completed with corrective actions
-
Forms are verified by supervisor/manager
Infrastructure
-
State of repair and cleanliness - Walls
-
State of repair and cleanliness - Floor
-
State of repair and cleanliness - Ceiling
-
State of repair and cleanliness - Light Fittings
-
State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
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State of repair and cleanliness - Cold storage units
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State of repair and cleanliness - Shelves and Pallets
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State of repair and cleanliness - Food Containers
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State of repair and cleanliness - Other equipment and utensils
Food Storage
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Humidity below 65%
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Dry Store below 21ºC
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Food protected from potential microbiological, physical and chemical hazards during storage
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Storage Hierarchy
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In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
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All food at least six inches of the floor
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All food stored away from the wall
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Thermometer available and calibrated
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Glass should be stored at the bottom shelf in the chiller
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All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
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Food correctly packed and covered
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Food correctly labelled
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First in first out / absence of expired food item
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Suitable and differentiated equipment used for different products (i.e. Colour coding)
Cleanliness and Sanitization
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Hand wash basin in good working order and easily accessible
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Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
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Food grade sanitizers used and stored appropriately
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Chemical containers clearly labelled and correct strength
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Pedal operated disposal bins in operation; cleaned, lined and covered
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Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
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Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
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Proper disinfection of all food contact equipment
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Clear and appropriate documentation of cleaning schedules kept for one year
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Pest free conditions
Personal Hygiene and Habits
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Appropriate and clean clothing, headwear and footwear
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Finger nails neat, trimmed and without nail polish
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Absence of jewelry, including watches, personal belongings and strong perfume
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No evidence of eating, drinking, spitting, coughing or smoking
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First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
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Gloves used and worn properly
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Food handler can show correct steps of handwashing
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Absence of bad working habits
Main Store: Walk-in Units
Knowledge and Documentation
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Managers certified by accredited food safety training program
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Staff has basic food safety knowledge. Training and refreshing courses are conducted for all food handlers
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Chemical training has been given and staff has knowledge on chemical handling
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Food Allergens training has been received and staff are able to explain and demonstrates understanding
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Temperature logs are available and completed with corrective actions and kept for one year
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Forms are verified by supervisor/manager
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Correct documentation - Receiving records, Calibration, approved list of suppliers, oyster health certificate and supplier certificates of conformity (ISO/HACCP), Supply Dhoni temperature records
Infrastructure
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State of repair and cleanliness - Walls
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State of repair and cleanliness - Floor
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State of repair and cleanliness - Ceiling
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State of repair and cleanliness - Light Fittings
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State of repair and cleanliness - Other Infrastructure
Equipment and Utensils
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State of repair and cleanliness - Cold storage units
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State of repair and cleanliness - Shelves and Pallets
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State of repair and cleanliness - Food Containers
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State of repair and cleanliness - Other equipment and utensils
Food Storage
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Chilled storage below 5ºC
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Frozen storage below minus 18ºC
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Chilled food received at/below 5ºC (critical limit 8ºC)
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Frozen food receieved at/below minus 18ºC (critical limit minus 12ºC)
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Food protected from potential microbiological, physical and chemical hazards during receiving and storage
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Thermometer available and calibrated
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In-use utensils (including ice scoops) properly handled and stored in a sanitary manner
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Storage Hierarchy
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Glass should be stored at the bottom shelf
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All food at least six inches of the floor
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All food stored away from the wall
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All stored food is free from supplier package (cardboard, Styrofoam, plastic) in food preparation or storage areas
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Food correctly packed and covered
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Food correctly labelled
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First in first out / absence of expired food item
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Suitable and differentiated equipment used for different products (i.e. Colour coding)
Food Preparation
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Food protected from potential microbiological, physical and chemical hazards during preparation (no time temperature abuse)
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Food is thawed using acceptable methods
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Food correctly packed and covered
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Vegetables/Fruits/Eggs are washed and sanitized prior to storage/ serving
Cleanliness and Sanitization
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Hand wash basin in good working order and easily accessible
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Hand washing commodities available (Soap, Paper Towels, Bin, Running Water)
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Food grade sanitizers used and stored appropriately
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Chemical containers clearly labelled and correct strength
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Pedal operated disposal bins in operation; cleaned, lined and covered
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3-compartment sink used properly
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Test kits/ sanitizer strips available
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Absence of wet, torn and dirty cloths, Wiping cloth used/stored correctly
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Cleaning equipment should be stored of the floor, hanging on the wall and away from food prep areas and storage.
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Proper disinfection of all food contact equipment
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Clear and appropriate documentation of cleaning schedules kept for one year
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Pest free conditions
Personal Hygiene and Habits
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Appropriate and clean clothing, headwear and footwear
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Finger nails neat, trimmed and without nail polish
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Absence of jewelry, including watches, personal belongings and strong perfume
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No evidence of eating, drinking, spitting, coughing or smoking
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First Aid Kits - no expired products, no open packages of bandage, list of all products, water-poof Band-Aids
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Gloves used and worn properly
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Food handler can show correct steps of handwashing
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Absence of bad working habits
HACCP
HACCP Pre-Requisites: Cleanliness & Sanitization
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Documentation cleaning plan or schedule available and implemented
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Daily cleaning records maintained
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MSDS available for cleaning/ sanitizing chemicals
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Cleaning/sanitizing chemicals are food grade
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Cleaning/sanitizing chemicals are labelled
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Correct dosage of cleaning/sanitizing chemicals
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Appropriate personal protective equipment available
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Cleaning/sanitizing chemicals and equipment properly stored in a dedicated locked place
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Relevant training has been given on chemical knowledge and usage
HACCP Pre-Requisites: Waste Management
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Documented plan for waste management is in place
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Policies in place for reduction of waste
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Policies in place for segregation of waste
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Garbage containers are closed, pest proof and in clean locations
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Waste is handled in such a way that the risk of cross contamination is minimized
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Storage of waste until it's final destination
HACCP Pre-Requisites: Pest Management
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Pest control service contract available and current
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Records of the qualifications of the PCOs are kept on file
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Bait location plan and intervention records available
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Records for pest control treatments should be held in writing or an electronic platform
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A detailed list of all chemicals used is on file, together with the MSDS
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No pesticide products stored and/or in use in food areas
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Poisons used for pest control should be locked and sealed in bait stations to prevent inadvertent human contact and non target species
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Pest proofing is assessed by a competent person regularly and where identified proofing works are actioned
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Pest free conditions throughout F&B areas
HACCP Pre-Requisites: Planned Preventive Maintenance
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A scheduled maintenance system available for all kitchen equipment and refrigeration system
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All urgent repairs attended to on the same day to ensure continued kitchen safety
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Thermostats on ranges and deep fryers checked at least every 3 months
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All bain-maries etc. descaled on a regular basis
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A follow up system established to ensure defects are repaired within defined timescales
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Every month a planned maintenance system is carried out for cleaning and disinfecting all ice machines, including motors, grill, ice trays and collection bins
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Refrigerators and freezer door seals generally in good condition
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Ice machine/Water coolers/Coffee machines filters changed on a regular basis and recorded
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Fan guards and condensate trays in refrigerators and freezers in good condition
HACCP Pre-Requisites: Visitors
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Visitor policy in place
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Visitors are briefed on the company hygiene policy prior to them entering food production areas
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Visitors questionnaires is available
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Visitors provided with appropriate protective clothing and head gear
HACCP Pre-Requisites: Suppliers
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Documented goods receiving protocol/procedure available
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Records of suppliers evaluation maintained and available on site
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Audits and inspections of local suppliers undertaken
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Policy of preference to suppliers who are certified, or an on-site inspection is in place
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Approved suppliers list drawn up
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Continuous monitoring and communication with suppliers is undertaken
HACCP Pre-Requisites: Food Borne Incidents
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Documented procedure available in case of food borne incidents
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Food borne related incidents are recorded and monitored
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Appropriate documented corrective actions taken in case of food borne incidents
HACCP Pre-Requisites: Temperature Control
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Thermometer(s) available and in good working condition
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Thermometer(s) are calibrated regularly to ensure their accuracy
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Adequate measures to sanitize thermometers are in place
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Storage temperature log sheets available for chillers and freezers - and are filled in including action required column
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Adequate temperature control during preparation - food is left in the danger zone for a minimum amount of time
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Adequate temperature control during transportation of food
HACCP Pre-Requisites: Management Control & Standard Operating Procedures
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Is there a manual or comprehensive SOPs aimed at maintaining the highest level of food hygiene?
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Are daily, weekly or monthly inspections carried out by an authorized team or person
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Are these inspections recorded and documented?
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Documented HACCP system available
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HACCP / Food safety team formed together with a leader
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First Aid Kits are adequate, complete, and the contents appropriate
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Pre-requisites in place and documented
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Valid food handlers certificate available
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Continuous improvement - Actions highlighted in the previous audit effectively addressed and closed
HACCP Pre-Requisites: Staff Hygiene & Training (HR)
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Is training in hygiene, health and safety practices carried out regularly for all personal in accordance with all procedures established?
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Is all training monitored and recorded?
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Do employees fill out a medical questionnaire form prior to employment and after coming back from leave (>7 days), and are any areas of concern taken up with the resort doctor?
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Do all food handling employees have an hygiene screening check?
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Are the results of such checks actioned on and followed up?
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Is there a procedure for employees to report illnesses such as stomach upsets, sore throats or skin infections; and do they obtain medical clearance when there is any doubt about their fitness to work?
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Written procedures must be on hand that outlines clean-up/disinfecting procedures and tools used for vomitus events - HACCP
HACCP Pre-Requisites: Documentation
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The following documentation has been implemented
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Approved Suppliers
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Receiving Logs
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Storage Temperatures
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Defrosting Logs
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Cooking/ Re-heating
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Cold Holding
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Hot Holding
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Cooling
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Cleaning Checklist
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Dishwasher Temperatures
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Thermometer Calibration
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Food Delivery Records
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Pest Control Daily Checklist
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Maintenance Service
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Traceability exercises conducted
HACCP Pre-Requisites: Water Quality Checks
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Have water samples been tested on site?
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If yes, enter the testing score
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Does the hotel have the latest report on water quality checks?
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Have the correct parameters been checked at the right frequency?
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Is action being undertaken in case the lab result shows unsatisfactory
