Routine Inspection for Catering/Food Establishments
This health and safety compliance checklist is a tool you can use to reinforce best practices and help you comply with safety regulations. Performing regular inspections using safety checklist templates prevents accidents at work, and will help protect your business during an inspection.
MaintainX
07/23/2022
Routine Inspection for Catering/Food Establishments
This health and safety compliance checklist is a tool you can use to reinforce best practices and help you comply with safety regulations. Performing regular inspections using safety checklist templates prevents accidents at work, and will help protect your business during an inspection.
Date of Inspection:
Date of Previous Inspection:
Name of Food safety Officer:
Name of Establishment:
Address:
Tel. No.: Fax No.:
Category of license (Central/ State/ Registration):
License No.:
Name of the Manager/ Supervisor:
No. of Shifts:
No. of Employees:
Establishment Category:
Kind of business:
Good Manufacturing Practices For Whole Premise
Food Preparation Areas
Cooking and frying is done under chimney having appropriate suction capacity.
Hand washing facilities and toilets
Adequate number of wash-hand basin fitted with taps for running hot and cold water.
Changing facilities
Facilities for staff to change their cloths; wherever necessary.
Good Food Hygiene Practices
Cleaning
Working area and equipments/ utensils are properly cleaned.
Water Supply
Adequate supply of portable water.
The water is examined chemically and bacteriologically by a NABL Accredited laboratory.
Ice and steam wherever in use during processing is made from portable water.
Raw Materials
Preparation of Fruits/ Vegetables
Uncooked, ready-to-eat fruits & vegetables are treated before peeling in 50ppm chlorinated water
The equipment used for peeling/ cutting etc. of fruits & vegetables is clean and of non absorbent food grade materials
Preparation of Non-Veg. Product
Raw meat and processed meat is kept separate from other food items.
Used surface is cleaned properly with anti-bacterial agents.
Cooking
The preparation/ processing/ cooking are adequate to eliminate and reduce hazards to an acceptable level.
Cooking oil is not repeatedly used for frying.
Chilling
Fridge and display units are in good working condition and maintained at temperature 5 C.
Cross-contamination
Raw food/ meat/ poultry and ready-to-eat foods are kept separate
Staff is trained enough to avoid cross-contamination.
Personal Hygiene
Food production personnel are appropriately attired in clean protective clothing, hair covering, footwear, gloves, facial mask etc.
Food production personnel should use disinfection and hand washing facilities whenever they enter or re-enter food processing areas and hand washing facilities to be equipped with non hand operated taps, liquid soaps, disposable paper towels and covered waste bins.
Restriction to unhygienic practices such as eating, smoking, spitting, etc., within the food processing premises are adhered to and strictly enforced.
Transportation and Handling of Food
Food vehicles are internally lined with appropriate material and provided with suitable facilities.
Chilled/ frozen food products are transported at appropriate regulated temperatures.
Vehicles are clean, free from pest infestation and other contamination.
Separate food vehicle should be used for raw and finished products.
Storage
Adequate, well designed storage rooms/ areas with appropriate storage facilities are available and which are impervious to moisture, clean, free from pest infestation and well maintained.
Chemicals, detergents and other cleaning materials are stored in designated areas away from food items
Ingredients, intermediate and finished products are stored and maintained at appropriate temperature.
Ingredients, intermediate and finished products are handled and stored n a manner to prevent damage, contamination and spoilage.
Proper stock rotation (First-In-First-out) is practiced to prevent deterioration and spoilage of raw materials and finished products
Returned, defective or suspect products are clearly identified and isolated in designated area or containers.
Special Requirements for High-Risk Foods
Cut fruits/ salads, fresh juices and beverages
Juice dispensing machine are cleaned and free from contaminants.
Confectionary products
Confectionary products properly refrigerated with labels indicating date of expiry.
Meat, poultry and fish products
Non-veg. products are washed with potable water
Processing area is clean and properly disinfected.
Water based chutneys, sauces etc.
Cleaned and disinfected chopping boards are used.
Permitted food additives are used as per recommended quantities; wherever necessary.
Sauces and chutneys are stored in glass/ food grade plastic container with proper lid.
Fried foods
Good quality/ branded oil/ fats are used for preparation, frying etc.
Packaged oil is used.
Oil is not repeatedly used for deep frying.
Documentation and Records
Test report from own or NABL accredited/ FSSAI notified labs regarding microbiological contaminants in food items are available.
Records of daily production, raw material utilized and sales are available
A periodic audit of the whole system according to the Standard Operating Procedure conducted regarding Good Manufacturing Practices/ Good Hygienic Practices (GMP/ GHP) system.
Appropriate records of food processing/ preparation, food quality, laboratory test results, pest control etc. for a period of 1 year or the shelflife of the product; whichever is more
Records of sale and purchase that the food product sold to registered/ licensed vendor and raw material purchased from registered/ licensed supplier.
Source: MaintainX (Community Member)