HSSE WORLD - Health, Safety, Security and Environment
181610-2222500CANTEEN INSPECTION CHECKLISTPlease complete all sectionsSupervisor on duty: LocationInspection is done by:Telephone Number:Company Medical staff (if applicable) present:Email Address:Date of Inspection:Date of the Previous Inspection: PERSONAL HYGIENENo.STANDARDYESNOCOMMENTDATE CORRECTEDHairnets are worn????Fingernails are short and clean????Gloves are worn by food handlers during the preparation of raw and cooked foodOpen infection, cuts, or bandages on hands are covered while handling food????Adequate handwashing and drying facilities are availableCatering staff determine understanding regarding when to wash their hands????Adequate handwashing and drying facilities are available????No smoking in kitchen or canteen????Is Personal Hygiene training regularly available to new and existing staff (records available )????UTENSILS AND EQUIPMENTSTANDARDYESNOCOMMENTDATE CORRECTEDAll small equipment and utensils, including cutting boards, are completely and deeply cleaned between use. s and sanitized where essential/mandatory????Utensils are clean and dry????Work surfaces are clean and sanitized????Thermometers are available and calibrated????Drawers and racks are clean????Utensils are stored in a safe manner????CLEANING AND SANITIZINGSTANDARDYESNOCOMMENTDATE CORRECTEDA periodic cleaning schedule is in place for utensils, equipment and establishment/areas????Deep cleaning schedule????Sanitation chemicals used correctly????Abstracted rags used for floors and work surface cleaning & disinfecting????Cleaning equipment stored appropriately????The dining area is clean and sanitized????GARBAGE DISPOSALSTANDARDYESNOCOMMENTDATE CORRECTEDGarbage containers are washed and sanitized????Garbage/waste storage area is protected from insects, pests, roaches or rodent infestation????Skips emptied/removed from the site at least 2x per week????PEST CONTROLSTANDARDYESNOCOMMENTDATE CORRECTEDScreens are on open windows and doors and in good repair????A pest control /fumigation program is in place????RECEIVINGSTANDARDYESNOCOMMENTDATE CORRECTEDProducts are supplied by approved suppliers????Rapidly/promptly upon receipt, incoming food and supplies are inspected appropriately????All food items, material and supplies are immediately moved to appropriate storage areas????Temperature is checked and recorded of shipping chillers/freezers on arrival????Chillers/freezer content is checked for defrosting or spoiling/damage before unloading????All food is labelled with name and delivery/expiry date????Food is protected from contamination????STORAGESTANDARDYESNOCOMMENTDATE CORRECTEDSeparation of food and chemicals????Air-conditioned storage????All food is stored off the floor????Unit is clean????Foods are arranged to allow cool airflow????COLD STORAGESTANDARDYESNOCOMMENTDATE CORRECTEDAll food is appropriately wrapped, labelled and dated.????Food is not allowed to be in the "temperature danger zone" (i.e. between 4C°) for more than 2 hours????Thawing pans are available and clean????Segregation of foodstuff in chiller and freezer (meat, fish, poultry and veg)????Temperatures are maintained: 4C° or lower in refrigerators and -18C° or lower in freezers. Recorded during each shift.????HOT/COLD HOLDINGNo.STANDARDYESNOCOMMENTDATE CORRECTEDFridge/Bain Mari is clean????All Food items are heated to 75C° before shifting to hot holding????The temperature of food items being held is 63C° or above, the record is documented.????The temperature of cold food items being held is 4C° or below, the record is available and documented.????Food is protected from contamination????TransportSTANDARDYESNOCOMMENTDATE CORRECTEDTransport containers and carts are regularly cleaned and sanitized????Proper temperatures are maintained during transport at 4C° or below for foods and above 63C° for hot foods, record available????The transport vehicle is clean????HEALTHSTANDARDYESNOCOMMENTDATE CORRECTEDFood handlers' medical certificate up to date.????Is Food Safety training regularly provided (records available)????COMMENT SHEETCORRECTIVE ACTIONRESPONSIBLE PERSONDUE DATE???????????????*Corrective action should be documented and date corrected column completed.Issued by (Print Name):?Received by (Print Name):Signature:Signature:Position:?Position:?Date:?Date:? ................
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