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

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