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

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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
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Page 5 and 6: Sieving/strainingor sorting orclean
Page 7 and 8: Whether the FIFO (First In First Ou
Page 9 and 10: 14. Lighting facilityCriteria Check
Page 11: &jewelleryNailsWoundsPersonalcareWo

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

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