Title Page
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Conducted on
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Prepared by
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Location
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1. The door is in good condition and no sign of pest entry?
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2. Food handlers wear proper PPE?
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3. Food handler follows good personal hygiene?
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4. "CLEAN AS YOU GO" are followed?
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5. Cleaning and sanitation are documented?
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6. FIFO rules are practice, no expired items?
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7. Food are labeled with production/opening and expiry dates?
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8. All HACCP forms are filled correctly and on time?
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9. All equipments are working and in a good conditions?
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10. Random checking of protein? (Chicken, Beef and Fish)
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11. Trade license and layout is up to date?
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12. Updated grease trap and pest control?
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13. Equipment calibration sticker and certificate are available?
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14. Laboratory report of the food sample and water testing every month is available?
