FOOD SAFETY GHECKLIST

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c:,1t:*:t*:t:l corrective action taken and
use this checklist to determine areas in vour op-erationsrequiring
Directions: -j:j::'
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-. il,,*,""zu","". ves -r iarr<s and No

Yes No Corrective Action

PERSONAL HYGIENE
o Employees wear clean and proper uniform including
shoes' gr'a
a Effective hair restraints are properly wom'
da
a Fingernails are short and clean E/a
and a watch
a :.*"try is limited to a plain ring, such as wedding band
and no bracelets.
ot2
a Hands are washed properly, frequently, and at
appropriate times' D,/ a
water-proofbandages
a Burns, wounds, sores or scabs, or splints and
and compleiely covered with a foodservice
or f,*"at are bandaged
glove while handling food'
'P/"
tobacco are
Eating, drinking, chewing gum, smoking, or using
Inside or around the premises or spit marks
any' lda
a Employees use hand drier when wash hands' ;/a
o Employees appear in good health' tv..a
.;d
clean'
a Hand sinks are unobstructed, operational' and
a Hand sinks are stocked with soap dispenser' 0//a
ar/a
A hand washing reminder sign is posted'
O

a Employee restrooms are operational and clean'

g/"
Yes No Corrective Action
PRODUCTION
. el food stored or prepared in facility is from approved sources' sla
r Food equipment utensils, and food contact surfaces are properly
washed, rinsed, and sanitized before every
use' ;/a
packaging material for
o Preparation personnel are trained to check
the

any extraneous matter.

y/a
physical contaminat lon
. freparation materials are kept closed avoid any
'/"
a
to the extent Possible.
Flowchart is exhibited at prominent place'
gF
a Food is handled with suitable utensils, such
as single use gloves' ;z/ a
a Clean reusable towels are used only for
sanitizing equipment and

surfaces and not for drying hands, utensils'

or floor' B/a
Food is passed through Metal Detector
ry/a
o The Metal Detector is tested twice with a test
piece provided' 5/a
GHP & GMP. CHECK LIST
7W
a The CCP log sheet is documented. ,/F
a Air cutters are working and always on. gr't

PACKAGING Yes No Corrective Action

. Packing materials are kept on the provided chest. Jva
. Food product is packed in the defined packing material.
;/a
e Sealing unit is properly cleaned. 5/a
a Weighing Balance is checked for any drop results. ,Va
a Records for the weighing balance calibration are maintained. gr/a

FOOD STORAGE AND DRY STORAGE Yes No Corrective Action

. All RM/FG are stored on palates. ,_{"
.
o
All material is labeled with name -/p
{t
Open bags ofRM are reclosed and labeled as use earliest.
. The FIFO (First In, First Out) method of inventory management is
used.
o
'{a
There are no tom or holed out bags ofgoods.
)2.
o Food is protected from contamination. -dtr
o All food surfaces are clean. -da
o Allergic materials are labeled aad stored away from other RM. -z' I
o There is a regular cleaning schedule for all storage. ,;/a
o Cleanliness of storage room (any rat excreta, cobwebs etc. ) '-t a

CLEANING AND SANITIZING Yes No Corrective Action

. Generalcleanlinessofproduction. /a
. Records for the general cleanliness are maintained.
JlZ
o Training about cleaning procedureto all workers. ;/a

GARBAGE STORAGE AND DISPOSAL Yes No Corrective Action

. Production garbage cans are clean and kept covered' {a
Garbage cans are emptied as necessary. -tt
PEST CONTROL Yes No Corrective.Action
. Outside doors have screens, are well-sealed, and are equipped with

GHP & GMP- CHECK LIST

 a self-closing device. ,* ya d 4.-.1
o No evidence ofpests is Present' art
t/
I L( z.-.-.\ ( o,-^.
lr'\ Rodo U
Q\ute-
o There is a regular schedule ofpest control by a licensed pest control
*4
Total Marks:

Out of:

PercentAchieved: q + " t'/-

Additional Note:

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AUDITEE:

AUDrroR,:lLg99.

GHP & GMP- CHECK LIST