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 )

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

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

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

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.

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

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.

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

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