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

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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
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Page 3 and 4: FOOD SAFETY CHECKLISTAn exhaustive
Page 5 and 6: Sieving/strainingor sorting orclean
Page 7 and 8: Whether the FIFO (First In First Ou
Page 9: 14. Lighting facilityCriteria Check

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

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