Hygiene Sample Audit Check List

S.No. Checklist item Insp/Proof Documents

I Design & facilities of my premise
Provides adequate working space; permit maintenance &
3 Inspection
cleaning to prevent the entry of dirt, dust & pests
The internal structure & fittings are made of non-toxic
4 Inspection
and impermeablematerial
Walls, ceilings & doors are free from flaking paint or plaster,
5 condensation & shedding particles Inspection
Floors are non-absorbent, non-slippery & sloped
6 Inspection
appropriately
Windows are kept closed & fitted with insect proof screen
7 Inspection
when opening to external environment
Doors are smooth and non-absorbent. Suitable precautions
8 Inspection
have been taken prevent entry of pests
Potable water (meeting standards of IS:10500 & tested
semi-annually with records maintained thereof) is used as Check for
Water Testing Report
9 * product ingredient or in contact with food or food contact records
surface
Equipment and containers are made of non-toxic,
10 impervious, non- corrosive material which is easy to clean & Inspection
disinfect
Adequate facilities for heating, cooling, refrigeration and
11 Inspection
freezing food & facilitate monitoring of temperature
Premise has sufficient lighting. Lighting fixtures are Check for
12 protected to prevent contamination on breakage Lumen Check
records
13 Adequate ventilation is provided within the premises Inspection
An adequate storage facility for food, packaging materials,
14 Inspection
chemicals, personnel items etc is available.
Personnel hygiene facilities are available including adequate
15 number of hand washing facilities, toilets, change rooms for Inspection
employees
Food material is tested either through internal laboratory or Check for Food Material Testing
16 through an accredited lab. Check for records. records Report
Control of operation: Safe
II
Handling Practices
Incoming material is procured as per internally laid down
specification fromapproved vendors and records are
Check for
maintained (like certificate of analysis, Purchase Manual
17 records
Form E, specifications, name and address of the supplier,
batch no., mfg.,use by/expiry date, quantity procured etc.)
Raw materials are inspected at the time of receiving for
food safety hazards. (Farm produce like vegetables, fruits, Check for
Incoming Material check
18 eggs etc. must be checked records
for spoilage and accepted only in good condition)
Incoming material, semi or final products are stored
according to their temperature requirement in a hygienic
Check for
environment to avoid deterioration and protect from Stock Register
19 records
contamination. FIFO & FEFO is practiced. (Foods of animal
origin are stored at a temperature less than or equal to 4oC )
 All raw materials is cleaned thoroughly before food
20 Inspection
preparation
Proper segregation of raw, cooked; vegetarian and non-
21 vegetarian food is done Inspection
22 All the equipment is adequately sanitized before and after
Inspection
food preparation
Frozen food is thawed hygienically. No thawed food is
stored for later use.(Meat, Fish and poultry is thawed in
23 *
refrigerator at 5 oC or below or in microwave. Inspection
Shellfish/seafood is thawed in cold potable running water at
15 oC or below within 90 minutes
Vegetarian items are cooked to a minimum of 60o C for 10
minutes or 65oCfor 2 minutes core food temperature. Non
24 *
vegetarian items are cooked for a minimum of 65oC for 10 Inspection
minutes or 70oC for 2 minutes or 75oC for 15
seconds core food temperature
Cooked food intended for refrigeration is cooled
25 * appropriately. (High risk food is cooled from 60o C to 21oC
Inspection
within 2 hours or less and further cooled
to 5o C within two hours or less.)
Food portioning is done in hygienic conditions. High risk
26 food is portioned ina refrigerated area or portioned and
Inspection
refrigerated within 30 minutes. Large
amount of food is portioned below 15 o C.
Hot food intended for consumption is held at 65o C and
non-vegetarian food intended for consumption is held at
27 70oC. Cold foods are maintainedat 5oC or below and frozen
products are held at -18o C or below. (*Hot Inspection
food is kept above 65oC and cold food is kept below
5OC but below 10oCupto 42 hours for not more than
two hours only once.)
Reheating is done appropriately and no indirect of reheating
such as addinghot water or reheating under bainmaire or
28
reheating under lamp are being used. (The core Inspection
temperature of food reaches 75oC and is reheated for at
least 2 minutes at this temperature.)
Oil being used is suitable for cooking purposes is being used.
29 Periodic verification of fat and oil by checking the color, the Inspection
flavour and floated elements is being done
Vehicle intended for food transportation are kept clean and
maintained ingood repair & are maintain required
30
temperature. (Hot foods are held at 65o C, cold foods at 5o Inspection
C and frozen item -18oC during transportation or
transported within 2 hours of food preparation).
Food and non-food products transported at same time in
31
the same vehicle Inspection
is separated adequately to avoid any risk to food.
Cutlery, crockery used for serving and dinner
32
accompaniments at dining Inspection
service are clean and sanitized free form unhygienic matters
Packaging and wrapping material coming in contact with
33 Inspection
food is clean and of food grade quality
 III Maintenance & sanitation
Cleaning of equipment, food premises is done as per
34 Check for Cleaning Plan & Schedule
cleaning schedule & cleaning programme. There should be
records
no stagnation of water in food zones.
Preventive maintenance of equipment and machinery
Check for Maintenance Plan &
35 are carried outregularly as per the instructions of the
records Schedule
manufacturer. Records are maintained.
36 Measuring & monitoring devices are calibrated periodically Check for Calibration Certificate
records
37 Pest control program is available & pest control activities are
Check for
carried out by trained and experienced personnel. Check for Pest Control Certificate
records
records.
38 * No signs of pest activity or infestation in premises
Inspection
(eggs, larvae, faeces etc.)
Drains are designed to meet expected flow loads and
39
equipped with greaseand cockroach traps to capture Inspection
contaminants and pests.
Food waste and other refuse are removed periodically from
40 Inspection
food handling areas to avoid accumulation
IV Personal Hygiene of Food Handlers
All food handlers go for annual medical examination & Medical Certificate
41 inoculation against the enteric group of diseases as per Check for
recommended schedule of the vaccineis done. Records are records
maintained.
No person suffering from a disease or illness or with open Medical Certificate
Check for
42 wounds or burns is involved in handling of food or materials
records
which come in contact withfood.
Food handlers maintain personal cleanliness (clean clothes,
43 * trimmed nails&water proof bandage etc.) and personal
Inspection
behaviour (hand washing, no loose jewellery, no smoking,
no spitting etc.)
Food handlers are equipped with suitable aprons, gloves,
44 Inspection
headgear, etc.;wherever necessary
V Training & records keeping
Internal / External audit of the system is done periodically. Check for
45 Audit Report
Records are maintained records
46 Food Business has an effective consumer complaints Check for Complaint Book
redressal mechanism. records
Food handlers have the necessary knowledge and skills &
47 Check for Training Record
trained to handle food safely. Training records are
records
maintained.
Appropriate documentation & records are available and Check for
48 * Manual
retained for a period of one year, whichever is more records