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Tuesday, August 4, 2020

Canteen Inspection Checklist

1. PERSONAL HYGIENE

  • Hairnets are worn                    
  • Fingernails are short and clean                    
  • Gloves are worn by food handlers during the preparation of raw and cooked food               
  • Open infection, cuts, or bandages on hands are covered while handling food                    
  • Adequate hand washing and drying facilities are available               
  • Catering staff determine understanding regarding when to wash their hands                    
  • Adequate hand washing and drying facilities are available                    
  • No smoking in kitchen or canteen                    
  • Is Personal Hygiene training regularly available to new and existing staff (records available )        

2. UTENSILS AND EQUIPMENT

  • All small equipment and utensils, including cutting boards, are completely and deeply cleaned between use. s and sanitized where essential/mandatory                    
  • Utensils are clean and dry                    
  • Work surfaces are clean and sanitized                    
  • Thermometers are available and calibrated                    
  • Drawers and racks are clean                    
  • Utensils are stored in a safe manner                    

3. CLEANING AND SANITIZING

  • A periodic cleaning schedule is in place for utensils, equipment and establishment/areas             
  • Deep cleaning schedule                    
  • Sanitation chemicals used correctly                    
  • Abstracted rags used for floors and work surface cleaning & disinfecting                    
  • Cleaning equipment stored appropriately                    
  • The dining area is clean and sanitized                    

4. GARBAGE DISPOSAL

  • Garbage containers are washed and sanitized                    
  • Garbage/waste storage area is protected from insects, pests, roaches or rodent infestation           
  • Skips emptied/removed from the site at least 2x per week                    

5. PEST CONTROL/FUMIGATION

  • Screens are on open windows and doors and in good repair                    
  • A pest control /fumigation program is in place.
  • Are all the open spaces, holes, cracks, and vents are closed for any insect penetration.                   

6. RECEIVING

  • Products are supplied by approved suppliers                    
  • Rapidly/promptly upon receipt, incoming food and supplies are inspected appropriately             
  • All food items, material and supplies are immediately moved to appropriate storage areas          
  • Temperature is checked and recorded of shipping chillers/freezers on arrival                    
  • Chillers/freezer content is checked for defrosting or spoiling/damage before unloading               
  • All food is labelled with name and delivery/expiry date                    
  • Food is protected from contamination                    

7. STORAGE

  • Separation of food and chemicals                    
  • Air-conditioned storage                    
  • All food is stored off the floor                    
  • Unit is clean                    
  • Foods are arranged to allow cool airflow                    

8. COLD STORAGE/FREEZING

  • All food is appropriately wrapped, labelled and dated.                    
  • Food is not allowed to be in the "temperature danger zone" (i.e. between 4C°) for more than 2 hours                    
  • Thawing pans are available and clean                    
  • Segregation of foodstuff in chiller and freezer (meat, fish, poultry and veg)                    
  • Temperatures are maintained: 4C° or lower in refrigerators and -18C° or lower in freezers. Recorded during each shift.                    

9. HOT/COLD HOLDING

  • Fridge/Bain Mari is clean                    
  • All Food items are heated to 75C° before shifting to hot holding                    
  • The temperature of food items being held is 63C° or above, the record is documented.                  
  • The temperature of cold food items being held is 4C° or below, the record is available and documented.                    
  • Food is protected from contamination                    

10. TRANSPORTATION

  • Transport containers and carts are regularly cleaned and sanitized                    
  • Proper temperatures are maintained during transport at 4C° or below for foods and above 63C° for hot foods, record available                    
  • The transport vehicle is clean                    

11. HEALTH

  • Food handlers' medical certificate up to date.                    
  • Is Food Safety training regularly provided (records available)                    

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