Suggested Checklist for Food Safety (Pdf to Print or Save)

-Draft-SUGGESTED CHECKLIST FOR FOOD SAFETY(MEDIUM TO SMALL EATING ESTABLISHMENTS)1

FOOD SAFETY CHECKLISTCONTENTS1. Procurement of Raw Material2. Storage of Raw Materials3. Preparation of raw materials4. Cooking/Processing5. Storage of cooked food6. Preparation of cooked food before serving7. Serving of cooked food8. Sale or display of food9. Storage of surplus foods10. Quality of water & Ice11. Utensils & Equipments12. Cleaning & Hygiene of establishment13. Cleaning & Hygiene of surrounding/environment14. Lighting facility15. Garbage disposal facility16. Pest control17. Facilities for Personal Hygiene18. Personal HygieneAbbreviations used:Y: YesN: NoNA: Not ApplicableRM: Raw material2

FOOD SAFETY CHECKLISTAn exhaustive checklist is prepared using 22 different measurable issues as follows.However, depending on the type of the food outlet –dhaba or mid level eating or fastfood joint etc. some could be specifically selected for proper evaluation.Exact criteria of evaluation may also have to vary based on these considerations.At the end some special considerations will be needed for specific varieties of food,which are high risk and have been separately listed.1. Procurement of Raw MaterialCriteria Checks Y/N/NAFreshness Fresh appearance (intact, without bruises/spots, patches, shrivelled etc.)Off odour/ spoilage/ putrefactionChilled and frozen products are received at correct temperatureQuality RM/ Products are free from any physical impurities (e.g. dirt, dust,stones, wood, signs of infestation, pest or their remains, metal pieces orany other foreign matter)Temperature of potentially high risk food is at or below 5 0 CTemperature of frozen foods is -18 0 C or belowRM is free from any off odourRM is Free from any fungal (frothy) growthQuality ofpackagedfoodproductsPackaging and pack seals are intactPack is without holesPack air/vacuum intactPack is without leakage, dents, puffing and rusting signsWhether any signs of thawing or temperature abuse (e.g. water dropletsinside the pack etc.)RM/products are under ‘best before’/’expiry’ or ‘Use by’ dateProducts have green or brown mark on the pack according to itscategory (veg. or non-veg.)2. Storage of Raw MaterialsCriteria Checks Y/N/NAStorage area All supplies are stored at proper storage areasEvery storage should have temperature gaugeStorage area is clean and free of debris, empty boxes or other refuseStorage area is dry and well ventilated and well lightedScaling of wall paint is removedStorage area is free from insects, pests or their remainsStored products are completely coveredRaw material arranged & used on FIFO (first in first out) and FEFO(First Expired First Out) basis and marked*3

Raw materials are stacked properly (heavy cartons, glass jars stored onlower shelves)Raw material stored 6 inches above the ground and away from the wallon sound pallets where ever applicable. Pallets are having facility for aircirculationChemicals and cleaning supplies are stored away from food and otherfood related supplies (packaging material etc.) under lock and keyNon-veg. & veg. products are kept physically separated or stored indifferent containers/ racks/ compartmentsRaw materials are kept separately with proper labelling from semiprocessedand processed (cooked) foods.All products are stored covered in clean and intact containersDry Storage All foods and paper/packaging supplies are stored off the floor and awayfrom the walls (at least 6 inches)Bulging or leaked canned products and Tetra Packs are removed fromthe storage areaAll products are labelled with name and date (expiry/delivery)Cold storage Proper temperatures are maintained (5 0 C or below for chillers and -18 0C or below for freezers)Cold storage room/refrigerator is not over-stuffed with food productsCooked foods are stored above raw foods on separate shelvesAll foods are properly wrapped, labelled and datedFIFO & FEFO are followedPerishable products (milk, meat, butter etc.) are stored in refrigeratoronly at temperature of 5 0 C or belowProducts with strong odours are kept covered in refrigerator* Store stocks just delivered behind stocks already in storage. First use the products with thenearest shelf life date, even if they were delivered later. Remove products whose shelf lifehas expired.3. Preparation of raw materialsCriteria Checks Y/N/NAOnly potable water from safe source is used for preparation of rawGeneral materials/or as an ingredient in food productsWork surfaces are cleaned properly before starting workPerishable products are kept in the fridge at temperature of 5 0 C orbelow and consumed before its ‘best before’/’use by’/ ’expiry’ dateRaw and cooked products are stored physically separatedUnused thawed food is discardedOnly clean and intact equipments are usedProducts are kept covered after preparation/cooking4

Sieving/strainingor sorting orcleaningWashingThawing of foodproductsSort all raw materials (e.g. grains, fruits & vegetables etc.) andremove undesirable/spoiled parts before useSieve all dry, powdered raw materials (e.g. flour, powdered sugar)before useStrain all liquid raw materials (e.g. syrups etc.) before useOnly potable water is used for washing of food productsUncooked, ready-to-eat fruits & vegetables are disinfected with 50ppm chlorinated water before cutting, peeling or servingWash water is not re-used for washing equipments, utensils,containers or food productsFrozen products are thawed in refrigerator/microwave/convectionoven or under running potable water well before cookingOnly required portion of the food is thawed at a timeProducts from which melt-water is released are kept in a drip tray atthe bottom of the refrigeratorThawed products are used immediately and not refrozen or kept inchiller4. Cooking/ProcessingCriteria Checks Y/N/NACooking of Food is cooked thoroughly with temperature reaching at least 70 0 Cfood Salads/ garnishes/uncooked ready-to-eat foods are prepared fromthoroughly washed RMProcessing/cooking is done in clean and hygienic areaClean equipments and utensils are used for cooking/processingSeparate equipments and utensils are used for veg. & non-veg. productsFrying oil/fat is changed immediately when there is colour change,visible fouling, syrupiness and scum formationProcessing of food/handling/serving is done in covered areasWater used in the food processing, washing is potableWater used in the beverages or served for drinking is potableIce is prepared from potable water only5. Storage of cooked foodCriteria Checks Y/N/NAStorage of Cooked food is stored covered and at appropriate temperaturecooked food Cold foods at 5 0 C or below (in refrigerator)Hot foods at 60 0 C or above (hot holding)Veg. & non-veg. products are stored separately and properly labelledwith day and date of preparation5

Salads, garnishes, or ready-to-eat foods are immediately stored in cleancovered containers and refrigerated6. Preparation of cooked food before servingCriteria Checks Y/N/NAPreparation Cold foods are served cold and hot foods hotof cooked Cooked products are heated upto 70 0 C or above before servingfood beforeservingCooked food is not left at room temperature for more than 2 hours.All uncooked salads, fresh fruits & vegetables etc. are freshly preparedto the extent possibleSurplus food is discarded and not mixed up with freshly prepared foodTransported cooked food is consumed/used within 4 hours of its arrival7. Serving of cooked foodCriteria Checks Y/N/NAServing of Food is served in clean and intact utensils/one-time-use disposablescooked food Single use/disposable items are not re-usedClean and non-toxic material is used for packing of food. Printed paperis not used for wrapping/storing or serving foodRe-usable serving utensils/items are washed, cleaned & disinfected aftereach useAll tables and food serving counters are kept cleanPersonnelHygienePersonnel serving food wears clean clothsPersonnel serving food is not handling food with bare hands and usesspatula/ spoon/ hand gloves etc. for serving8. Sale or display of foodCriteria Checks Y/N/NASale or Sale/display counters are intact, clean and properly maintaineddisplay of Floor below & behind the counters and display racks are cleanfood The refrigerators are clean and without off-odoursSpoiled and damaged products are not displayedFood products (except whole fruits and vegetables) are kept covered atdisplay counterCounter display of cold foods & beverages is at 5 0 C or belowCounter display of hot foods is at 60 0 C or aboveVeg. & Non-veg. products are properly labelled, displayed separately orphysically separated and displayed in separate compartmentsProducts displayed are labelled and name of the product, type (veg. ornon-veg.) manufacturing date & expiry date (if any) shall be writtenclearly on the label6

Whether the FIFO (First In First Out), FMFO (First Manufactured FirstOut), FEFO (First Expired First Out) principles are followed9. Storage of surplus foodCriteria Checks Y/N/NAStorage of Surplus food is consumed before ‘expiry’ / ‘use by’ date (e.g. packagedsurplusfoodsmilk, cream, sauces etc.) and for other kinds of food, it should be usedtill fit for consumptionSurplus food are stored in the refrigeratorSurplus thawed food is discardedPerishable products are consumed immediately and not stored for furtheruseCanned products once opened are transferred in the suitable coveredcontainers and kept refrigerated10. Quality of water & IceCriteria Checks Y/N/NACooking Potable/municipal supply water is used for cookingDrinking Potable water is used for drinking purposesIce (as aningredient)Ice used in beverages etc. is made from potable waterIce is stored in clean and leak proof containersIce is handled hygienically with clean scoopsStorage iniceFood products are packed properly in water proof packaging before puttingin ice for storageStore raw and cooked products separately11. Utensils & EquipmentsCriteria Checks Y/N/NAQuality/type Cooking utensils, cutlery and crockery shall be clean and notbroken/chippedCooking utensils, cutlery and crockery shall be made of food gradematerialFood grade utensils are used for cooking, storage and serving of foodproductsCleaning Sink of adequate size and running water supply is available for washingutensils/equipmentsAll utensils and equipments are washed with cleaning agent /detergent andrinsed with clean warm water after every useUtensils are not wiped with aprons, soiled cloths, unclean towels, or handsFood contact surfaces, utensils and equipments are kept clean and7

Storagesanitized between usesWashed utensils and equipments are stored properly and kept inverted atclean and designated placeSmall equipments are inverted, covered or otherwise protected from dustor contamination12. Cleaning & Hygiene of establishmentCriteria Checks Y/N/NACleaning Grills of coolers, air conditioning units, fans, condensers and humidifiersare cleaned at least once a month, and more often if necessary.Area/establishment is cleaned every day before starting work, inbetween and at the end of the day.Work tables, kitchen aids, taps, door-knobs and sinks are cleaned anddisinfected every dayStore rooms are cleaned every two weeks or earlier as necessaryFloors are free from accumulation of food waste, dirt, grease or othervisible obnoxious mattersWalls of the establishment are maintained in good repair and kept cleanat all timesCeilings are clean and maintained in good repairFalse ceilings is periodically cleaned to remove accumulation of dust,particles or debris that may fall onto foods13. Cleaning & Hygiene of surrounding/environmentCriteria Checks Y/N/NACleaning Food preparation and selling areas are clean, dry, well lit and hygienicPathways are free from loose mud, cracks, holes, etc., clean and wellmaintained.No Stagnation of water or mud; which may harbour pests and insects inthe vicinityAll drainage holes are clean and coveredMaintenance Establishment should have a roof/ top covering/canopyExhaust system is properly functioningArea is well maintained, clean and well illuminatedPresence of pets, rodents, any kind of pests and insects8

14. Lighting facilityCriteria Checks Y/N/NAInfrastructure Adequate lighting facilities are provided in the (kitchen, storage servingarea) establishment.Lights in the processing, storage and serving areas are shatterproofAdequate lighting facilities are provided in the surrounding areaCleaning All light fixtures are cleaned regularly to remove dirt, dust and cobwebs15. Garbage disposal facilityCriteria Checks Y/N/NAWaste bins Adequate number of waste bins separate for biodegradable and nonbiodegradablewastes, are provided for the kitchen and storage areaWaste bins are leak proof, kept clean and covered and foot operatedWaste bins are located away from immediate vicinity of storage places forfood stuffs, clean crockery and clean work surfacesThe location of the waste bins are such that it is not carried through thekitchenCleaning Waste bins are emptied before overflowing and at the end of day’s businessWaste bins are washed at the end of the day and dried upside downWaste is collected separately and stored in closed & leak proof containersfor disposalWaste storage area is free from insects or rodents16. Pest controlCriteria Checks Y/N/NAInfrastructure Screens are put on the open windows and doors.Insect electrocuting device (IED) is provided at the premises forelimination of insectsIED is placed at least 1.5 m away from any food handling areaLow wall mounted type IED are used in the food establishmentAir screens (curtains) are provided between clean and unclean areasMaintenance& cleaningAny holes or crevices at ceilings, on walls and floors are sealed bycement or metal platesThreshold clearance of doors is lowered to not more than 6mm withmetal kicking plates or rubber sheets.In case of pest infestation, only permitted insecticides withinpermissible limits are used avoiding food contaminationAny contaminated equipment/utensils and food contact surfaces arethoroughly washed, cleaned and sanitizedAny food that has been contaminated by pest control chemicals is9

disposed off safely so that it is not consumed by any one accidentallyRodenticides and insecticides are not applied while foodpreparation/production is taking placeAll food products are kept covered while applying rodenticides andinsecticidesRemains of pests/insects are removed promptly18. Personnel HygieneCriteria Checks Y/N/NAWorkers’HealthStaff members handling food are free from any infectious disease, eczema,acne, open wounds to the head, neck, hands or armsWhether health check-up is conducted17. Facilities for Personal HygieneCriteria Checks Y/N/NAHandwashingClean hand wash-basin is provided (one for 20 users)Soap and adequate water supply is availableTissue roll/ paper towel / hand dryer or hand sanitizer is provided near thewash roomsHand washing area is kept clean at all timesDust bins are provided to keep soiled towelsToilets Any food handling area should not be directly connected to the toiletToilets are cleaned once daily or frequently as necessaryThere is no foul odour in the toilets/ surrounding areaAdequate water supply is provided in toiletsHand washing facility is provided near the toiletWork Aprons, hand gloves, face masks and head gears/hair nets are providedclothingHandwashingWorkclothingoutfitsFood handlers wash hands under foot operated taps with soap and waterbefore handling food, after using toilet/blowing nose/sneezing, rejoiningwork after break, after working with RMHands are dried using single use paper/ towel or hand dryerEmployees wears clean and proper clothingEmployees wears clean food grade disposable hand glovesEmployees wears clean light coloured apronsEmployees wears head covers while handling foodSeparate footwear are used during food handlingCloths and other items are kept out of kitchen and storage areasOrnaments All jewellery is removed/covered properly before starting work/handling10

&jewelleryNailsWoundsPersonalcareWorkactivitiesfoodJewellery/ threads/wrist watch/ cosmetics are not worn on hands whilehandling foodFingernails are trimmed, clean and unpolishedOpen sores, cuts or bandages on hands are completely covered whilehandling foodWhether employees have objectionable body odour including strongdeodorants and perfumesPersonal hygiene messages may be displayed on prominent placesCooked/Ready-to-eat food is handled with spatula/ spoons etc.While tasting food, used spoons are cleaned after every single useEnsure no smoking, spitting, tobacco chewing in food handling, service,storage, washing areasFoot note: The queries may be changed into a “Question” mode.11