Canteen Hygiene Inspection

Updated: over a week ago

Canteen Hygiene Inspection

Personal Hygiene

1. Hairnets worn by all staff?


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2. Fingernails short and clean?


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3. Gloves worn by food handlers during the preparation of raw and cooked food?


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4. Open infection, cuts, or bandages on hands covered while handling food?


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5. Adequate handwashing and drying facilities available?


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6. Catering staff follow good hand hygiene practices?


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7. Adequate handwashing and drying facilities available?


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8. No smoking enforced in kitchen or canteen?


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9. Is Personal Hygiene training regularly available to new and existing staff?


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Utensils And Equipment

1. All small equipment and utensils, including cutting boards completely and deep cleaned regularly?


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2. Is kitchenware sanitized where essential/mandatory?


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3. Are utensils clean and dry?


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4. Work surfaces clean and sanitized?


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5. Thermometers available and calibrated?


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6. Drawers and racks clean?


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7. Are utensils stored in a safe manner?


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Cleaning And Sanitizing

1. Is a periodic cleaning schedule in place for utensils, equipment and other areas?


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2. Is a deep cleaning schedule available?


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3. Are sanitation chemicals used correctly?


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4. If rags are used for floors and work surface cleaning & disinfecting, are they cleaned effectively or disposed appropriately after every use?


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5. Cleaning equipment stored appropriately?


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6. Is the dining area clean and sanitized?


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Garbage Disposal

1. Are garbage containers washed and sanitized?


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2. Is the garbage/waste storage area protected from insects, pests, roaches or rodent infestation?


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3. Are bins emptied/removed from the site at least twice per week?


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Pest Control

1. Are screens available on open windows and doors and are they in good repair?


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2. Is a pest control /fumigation program in place?


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Receiving

1. Are products supplied by approved suppliers?


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2. Are incoming food and non-food supplies inspected promptly upon receipt?


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3. Are all food items, material and supplies immediately moved to appropriate storage areas?


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4. Temperature of shipping chillers/freezers checked and recorded on arrival?


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5. Is the content of chillers/freezers checked for defrosting or spoiling/damage before unloading?


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6. Is all food labelled with name and delivery/expiry date?


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7. Is food protected from contamination?


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Storage

1. Are edible items stored away from chemicals?


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2. Is the storage air-conditioned?


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3. Is all food stored off the floor?


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4. Is the unit clean?


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5. Are foods arranged to allow cooling by the flow of air, if applicable?


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Cold Storage

1. Is all food appropriately wrapped, labelled and dated?


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2. Are clean thawing pans available?


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3. Is there a segregation of raw foods in the chiller and freezer (meat, fish, poultry, vegetables, cooked food stored separately)?


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4. Are temperatures maintained at 4C° or lower in refrigerators and -18C° or lower in freezers?


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5. Are temperatures checked and recorded during each shift?


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Hot/Cold Holding

1. Is the fridge clean?


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2. Are all food items heated to 75C° before shifting to hot holding?


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3. If the temperature of food items is being held at 63C° or above, is it documented?


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4. If the temperature of cold food items is being held at 4C° or below, is it documented?


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5. Is food protected from contamination?


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Transport

1. Are transport containers and carts regularly cleaned and sanitized?


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2. Are proper temperatures maintained during transport (4C° or below for cold foods and above 63C° for hot foods)?


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3. Is the transport vehicle clean?


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Health & Safety

1. Food handlers' medical certificates up to date?


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2. Is food safety training regularly provided?


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3. Are records of food safety training available?


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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