Checklist For Routine Inspection (Catering/food) Page 2

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Checklist for Routine Inspection (Catering/ Food Service Establishments)
X
NA
In order
Not in order
not applicable
Date of Previous inspection:
Date of Inspection:
(1) Good Manufacturing Practices For Whole Premise
√/ X
Requirements
a) Food Preparation Areas
I.
Cooking and frying is done under chimney having appropriate
suction capacity.
b) Hand washing facilities and toilets
II.
Adequate number of wash-hand basin fitted with taps for running
hot and cold water.
c) Changing facilities
III.
Facilities for staff to change their cloths; wherever necessary.
(2) Good Food Hygiene Practices
a) Cleaning
I.
Working area and equipments/ utensils are properly cleaned.
b) Water Supply
II.
Adequate supply of portable water.
III.
The water is examined chemically and bacteriologically by a
NABL Accredited laboratory.
IV.
Ice and steam wherever in use during processing is made from
portable water.
c) Raw Materials
I.
Preparation of Fruits/ Vegetables
1. Uncooked, ready-to-eat fruits & vegetables are treated before
peeling in 50ppm chlorinated water.
2. The equipment used for peeling/ cutting etc. of fruits &
vegetables is clean and of non absorbent food grade
materials.
II.
Preparation of Non-Veg. Product
1. Raw meat and processed meat is kept separate from other
food items.
2. Used surface is cleaned properly with anti-bacterial agents.
d) Cooking
I.
The preparation/ processing/ cooking are adequate to eliminate
and reduce hazards to an acceptable level.
II.
Cooking oil is not repeatedly used for frying.
e) Chilling
I.
Fridge and display units are in good working condition and
maintained at temperature 5 C.
f) Cross-contamination
I.
Raw food/ meat/ poultry and ready-to-eat foods are kept

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