Ecosure Inspection Checklist

Use this Ecosure Inspection Checklist to maintain food safety and hygiene standards, in your establishment, ensuring compliance with Ecosure standards.

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Food & Hospitality
Ecosure Inspection Checklist

General Information

Personal Hygiene

Food Storage And Handling

Food Preparation And Cooking

Cleaning And Sanitation

Pest Control

Allergen Management

Waste Management

Equipment Maintenance

Documentation And Training

Regulatory Compliance

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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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Ecosure Inspection Checklist

Use this Ecosure Inspection Checklist to maintain food safety and hygiene standards, in your establishment, ensuring compliance with Ecosure standards.

1. Location:

2. Date & Time:

1. Is staff practicing proper handwashing techniques?

2. Are food handlers using gloves and hair restraints?

3. Is staff exhibiting good personal hygiene practices?

1. Are perishable items stored at proper storage temperatures?

2. Are raw and cooked foods separated to prevent cross-contamination?

3. Are stored food items labeled and dated?

1. Are calibrated thermometers used to check cooking temperatures?

2. Are proper thawing methods used for frozen foods?

3. Are utensils and surfaces sanitized between food preparations?

1. Are regular cleaning schedules in place for all areas and equipment?

2. Are appropriate cleaning agents and sanitizers used?

3. Are food contact surfaces and utensils sanitized?

1. Are there no signs of pests or rodents in the establishment?

2. Are proper pest control measures in place?

3. Are entry points sealed to prevent pest intrusion?

1. Are allergens clearly labeled on menus and food items?

2. Is there proper training on handling and preventing cross-contact with allergens?

3. Are allergenic ingredients separated to avoid cross-contamination?

1. Are waste and trash disposed of in sealed containers?

2. Is waste regularly removed to prevent odors and pest attraction?

3. Is there a separation of different types of waste where applicable?

1. Is there regular inspection and maintenance of kitchen equipment?

2. Are temperature gauges and appliances calibrated regularly?

3. Is damaged equipment repaired or replaced immediately?

1. Are there records of cleaning schedules, maintenance, and staff training?

2. Is there evidence of ongoing staff training on food safety protocols?

3. Are there logs for temperature checks and other critical control points?

1. Are required permits and licenses displayed?

2. Is there compliance with local health department regulations?

3. Is there adherence to food safety standards and guidelines?