Checklist For Routine Inspection (Catering/food) (Page 4 of 4) in pdf

Checklist For Routine Inspection (Catering/food) Page 4

d) Water based chutneys, sauces etc.

Cleaned and disinfected chopping boards are used.

II.

Permitted food additives are used as per recommended

quantities; wherever necessary.

III.

Sauces and chutneys are stored in glass/ food grade plastic

container with proper lid.

e) Fried foods

Good quality/ branded oil/ fats are used for preparation, frying

etc.

II.

Packaged oil is used.

III.

Oil is not repeatedly used for deep frying.

7) Documentation and Records

a. Test report from own or NABL accredited/ FSSAI notified labs regarding

microbiological contaminants in food items are available.

b. Records of daily production, raw material utilized and sales are available.

c. A periodic audit of the whole system according to the Standard

Operating

Procedure

conducted

regarding

Good

Manufacturing

Practices/ Good Hygienic Practices (GMP/ GHP) system.

d. Appropriate records of food processing/ preparation, food quality,

laboratory test results, pest control etc. for a period of 1 year or the shelf-

life of the product; whichever is more.

e. Records of sale and purchase that the food product sold to registered/

licensed vendor and raw material purchased from registered/ licensed

supplier.

Suggestions for Improvement (if any)

Time limit prescribed for compliance of suggestions

Recommendations

Place:

Date:

(Signature of Inspecting Officer with Seal)

(FBO/ Authorised Name & Signature)

Checklist For Routine Inspection (Catering/food) Page 4