Weekly Hygiene & Sanitation Inspection

• Document No.

• Audit Title

• Operation / Store Name

• Conducted on

  Date

• Prepared by

• Location
  Address

• Personnel

Hygiene of Rooms and Equipment

• Are food rooms and equipment in good condition and well maintained?

  Yes

  No

  N/A

• Are food rooms clean and tidy and do staff clean as they go including difficult areas?

  Yes

  No

  N/A

• Is equipment easy to clean and keep in a clean condition?

  Yes

  No

  N/A

• Are all food and hand contact surfaces (i.e. work surfaces, delivery area, slicers, fridge handles, food probes) in good condition and cleaned / sanitized frequently?

  Yes

  No

  N/A

• Are suitable cleaning chemicals available and stored correctly and are proper cleaning methods used?

  Yes

  No

  N/A

• Are cleaning cloths suitable for use and regularly cleaned and sanitized and used properly (i.e. different cloths for cleaning raw food and cooked food prep areas)?

  Yes

  No

  N/A

Food Storage

• Are deliveries appropriately stored immediately?

  Yes

  No

  N/A

• Is food in chillers covered?

  Yes

  No

  N/A

• Is Ready-to-eat food stored above or separately from raw food in chillers?

  Yes

  No

  N/A

• Are high risk foods (i.e. raw meat, cooked chickens, curry, pizza) dated and checked daily for FIFO?

  Yes

  No

  N/A

• Are dried foods (i.e. pasta, flour, sugar) stored correctly in a suitable place, off the floor and in covered and labeled packaging or containers?

  Yes

  No

  N/A

• All chillers are working correctly?

  Yes

  No

  N/A

• All chillers are defrosted regularly?

  Yes

  No

  N/A

Food Handling Practices

• Are Raw and Ready-to-Eat foods prepared in separate areas or are work surfaces cleaned and sanitized in-between uses?

  Yes

  No

  N/A

• Separate complex equipment or machinery (i.e. vacuum packing machines, food mixers) are used for raw and ready-to-eat foods?

  Yes

  No

  N/A

• All staff handle food as little as possible (i.e. use tongs, serving spoons etc)?

  Yes

  No

  N/A

• Is color coded equipment being used correctly?

  Yes

  No

  N/A

• Are high-risk food prepared in small batches and returned to the chiller immediately after preparation or handling?

  Yes

  No

  N/A

• Is food cooled as quickly as possible away from raw food and other sources of contamination?

  Yes

  No

  N/A

• Are ready-to-eat fruit / salads / vegetables trimmed and washed thoroughly?

  Yes

  No

  N/A

• Is food on display screened from customers?

  Yes

  No

  N/A

• Are there adequate clean serving utensils for self service (i.e. bakery products)?

  Yes

  No

  N/A

• Are frozen foods defrosted safely?

  Yes

  No

  N/A

• Are controls in place to prevent contamination by foreign bodies (i,e, glass, hair, packaging material, screws / bolts, rust / chipped paint, cleaning chemicals?

  Yes

  No

  N/A

• Are probe thermometers correctly used and cleaned / sanitized before and after each use?

  Yes

  No

  N/A

Personal Hygiene

• Are staff fit to work, wearing clean, suitable protective clothing and following personal hygiene policies, especially hand washing?

  Yes

  No

  N/A

• Are hand washing facilities clean with warm running water and stocked with soap, sanitizer and paper towel?

  Yes

  No

  N/A

• Are staff handling food as little as possible?

  Yes

  No

  N/A

• Are staff toilets and facilities clean and tidy (this affects all food handlers while at work)?

  Yes

  No

  N/A

Pest Control

• Are premises pest proofed and free from any signs of pests (including flies)?

  Yes

  No

  N/A

• Where necessary are external doors / windows fitted with suitable fly screens?

  Yes

  No

  N/A

• Are insectocutors properly maintained?

  Yes

  No

  N/A

• Is food properly protected from risk of contamination by pests

  Yes

  No

  N/A

Waste Control

• Is waste in food rooms stored correctly?

  Yes

  No

  N/A

• Is food waste stored correctly outside and is the refuse area kept clean

  Yes

  No

  N/A

• Is unfit food clearly labeled and stored separately from other food (i.e. damages, returns)?

  Yes

  No

  N/A

Checks and Record Keeping

• Are all checks properly taken and recorded?

  Yes

  No

  N/A

• Has appropriate corrective action been taken where necessary?

  Yes

  No

  N/A

• Are records up-to-date, checked and verified?

  Yes

  No

  N/A

• Are any new suppliers approved by CMD?

  Yes

  No

  N/A

• Do any new recipe items follow good food safety practices?

  Yes

  No

  N/A

• Have any new food handling methods / techniques or equipment been included in the HACCP Plan / FSMS?

  Yes

  No

  N/A