Title Page
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Conducted on
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Prepared by
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Location
General
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The establishment shall have a valid trade license, permits and authorization to operate.
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Air quality and ventilation shall be adequate to prevent contamination to keep the food areas reasonably free from odour and condensation and to provide a comfortable working environment.
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The building facilities and premises shall be in good physical repair, interiors protected from external contaminants and the interiors surrounding area clean and pest free
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Suitable and sufficient lighting shall be provided where necessary
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Facility shall be free from insects, rodents, birds and other pests and animals
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Pest control operation shall be carried out by an approved pest control company, pesticides are used in proper manner and give advice to client on proper sanitation
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Cleaning, disinfection and rinsing shall be carried out properly at the recommended water temperature, chemical concentration and contact time
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All food and hand contact surfaces shall be clean and properly washed, disinfected and rinsed after any activity that could have contaminated the surface
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Water supply system including pipes, fixtures, water and ice dispencer and water tanks shall be clean and in a good repair
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Drainage and sewage system shall be appropriately designed and in good working order
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Food shall be obtained from approved sources with proper records and inspected upon arrival
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All food handlers shall have a valid occupational health card and the card available for inspection
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Employees shall follow good hygiene practices including proper hand washing
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Hand washing facilities shall be conveniently located and well maintained, clean and provided with sufficient flow of warm wayer, liquid soap, hand sanitizer and drying tissue
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Employees shall have easy acces to facilities such as toilet, changing rooms and such facilities shall be well maintained, properly ventilated and clean
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Hot food items that have been cooked and refregirated shall be held for service after being reheated rapidly to 75°C
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Frozen high risk food shall be thawed properly under temperature control, food shall not exceed 5°C
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Hot holding items shall be held at 60°C or above
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Food shall be cooled by an approved method 60°C to 20°C in 2 hours and 20°C to 5°C in 4 hours
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Cold holding items shall be held at 5°C below
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Food shall be protected from the risk of contamination during preparation, storage and transportation.
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Foods that are past its expiration period, returned or recalled and/or deemed unfit for sale or consumption shall be clearly separately from foods intended for consumption. Such foods should disposed of within a period of not more than 2 months
