Checklist For Routine Inspection Template (Catering/ Food Service Establishments) Page 3

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separate.
II.
Staff is trained enough to avoid cross-contamination.
(3) Personal Hygiene
a) Food production personnel are appropriately attired in clean protective
clothing, hair covering, footwear, gloves, facial mask etc.
b) Food production personnel should use disinfection and hand washing
facilities whenever they enter or re-enter food processing areas and
hand washing facilities to be equipped with non hand operated taps,
liquid soaps, disposable paper towels and covered waste bins.
c) Restriction to unhygienic practices such as eating, smoking, spitting,
etc., within the food processing premises are adhered to and strictly
enforced.
(4) Transportation and Handling of Food
a) Food vehicles are internally lined with appropriate material and provided
with suitable facilities.
b) Chilled/ frozen food products are transported at appropriate regulated
temperatures.
c) Vehicles are clean, free from pest infestation and other contamination.
d) Separate food vehicle should be used for raw and finished products.
5) Storage
a) Adequate, well designed storage rooms/ areas with appropriate storage
facilities are available and which are impervious to moisture, clean, free
from pest infestation and well maintained.
b) Chemicals, detergents and other cleaning materials are stored in
designated areas away from food items
c) Ingredients, intermediate and finished products are stored and
maintained at appropriate temperature.
d) Ingredients, intermediate and finished products are handled and stored n
a manner to prevent damage, contamination and spoilage.
e) Proper stock rotation (First-In-First-out) is practiced to prevent
deterioration and spoilage of raw materials and finished products.
f) Returned, defective or suspect products are clearly identified and
isolated in designated area or containers.
6) Special Requirements for High-Risk Foods
a) Cut fruits/ salads, fresh juices and beverages
I.
Juice
dispensing
machine
are
cleaned
and
free
from
contaminants.
b) Confectionary products
I.
Confectionary
products
properly
refrigerated
with
labels
indicating date of expiry.
c) Meat, poultry and fish products
I.
Non-veg. products are washed with potable water.
II.
Processing area is clean and properly disinfected.

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