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IRCTC FOOD SAFETY AND HYGIENE AUDIT
Food Audit Report Format
1. Date & Time of Audit: 2024-11-07
2. Type of Entity: Food Plaza (FP)
3. Train Number: Nil
4. Train Name / Station Name: Kanpur
5. Report No.: BS-IR-NZ-2927
6. Name of the Licensee: M/S Express Food Services
7. Name of the Manager: Govind singh chauhan
8. Contract period of licensee: 1 year
9. FSSAI license Type: Central license- Indian Railways
10. License No.: 10020905000056
11. E-mail Address of licensee: Foodlicense70@gmail.com
12. No. of Staff Permitted: 52
13. No. of staff available during Audit:- 22
14. Number of POS machines available: 2
15. No. of POS machines not working (with Date): 0
16. Availability of complaint book: Yes
17. Complaint Book Number: 36301-36350
18. No. of Lodged complaints: 5
19. Proper display of Rate list/ availability of sufficient Menu Cards: Yes, display proper rate list.
Signature of Licensee Manager: Signature of Auditor:
RAW MATERIAL (INCLUDING PACKAGING MATERIAL) DETAILS
S Name of Raw Mfg. by Mfg. date Use By/ Expiry Approved Vendor of FSSAI License
no. Material date IRCTC Number
1 Turmeric powder Subham Goldiee Masala 2024-10- 2025-09-30 Yes 10012051000161
Pvt Ltd 01
2 Red chilli powder Subham Goldiee Masala 2024-09- 2025-08-31 Yes 10012051000161
Pvt Ltd 01
3 Coriander powder Subham Goldiee Masala 2024-09- 2025-08-31 Yes 10012051000161
Pvt Ltd 01
4 Sahi Paneer Subham Goldiee Masala 2024-07- 2025-06-30 Yes 10012051000161
masala Pvt Ltd 01
5 Kasuri methi Subhash Agro Industries 2024-10- 2025-10-16 Yes 12714045000433
Pvt Ltd 17
Packaged Food Items Details
S Name of Mfg. by Approved FSSAI License Expiry Storage Remarks
no. Item Vendor of /Registration Condition
IRCTC
1 Bikaji chips Bikaji foods Yes 10012013000346 2025- Stored at Good
international ltd 02-09 display counter.
2 Bikano Bikanervala Yes 10012011000213 2025- Stored at More packets are in
Chana Foods Pvt Ltd 03-24 display counter. cartoon box.
Pataka
3 Pepsi Varun Beverages Yes 10014064000435 2025- Stored in display Temperature below
Ltd 03-24 fridge. 15°C
4 Frooti Parle Agro Pvt Yes 10013022002068 2025- Stored in display Good
Ltd 02-24 fridge.
5 Rail Neer IRCTC Ltd Yes 12023999000122 2025- Stored in dry Some bottles are in
04-24 and clean place. display fridge.
Food Handler Details
S Name Designation IRCTC/Licensee Valid Medical Personal hygiene Remarks
no. Card Certificate
1 Brijesh Vendor NA Yes Wears clean dress. Good
Pandey
2 Vivek Vendor NA Yes Personal hygiene maintained. Good
singh
3 Ajeet Vendor NA Yes Wearing clean, appropriate clothes and slip Good
Singh resistant footwear during all food activities.
4 Jeetu Vendor NA Yes Wear neat and clean dress. Good
Kumar
Static Unit
PREMISES CHECKLIST
Max.Score Actual Score Not Applicable
(M) (A) (N.A.)
1 EQUIPMENT AND FIXTURES
a. Work surfaces, chopping boards and equipments are thoroughlycleaned by 4
5
non toxic cleaning agents and hot water before the preparing of food starts
and after ithas been used.
b. Separate chopping boards and knives for raw fruit/ vegetables/meat/poultry 5 4
and ready-to-eat food areused
c. The equipments are made of stainless steel /galvanized iron/ non corrosive 5 4
materials.
d. Appropriate facilities for the cleaning and disinfecting of equipments and 5 4
instruments and preferably cleaning in place (CIP) system are adopted.
Cleaning of Trays, hot and cold cases.
TOTAL SCORE (A) 20 16
Comments//: All things are good//.
Max. Score Actual Score Not Applicable
(M) (A) (N.A.)
2 STORAGE SYSTEMS
a. Appropriate arrangement for storage of food & food ingredientsprovided and 5 4
adequatelysegregated
b. Containers used for storage are made of non-toxic material. 5 4
c. Veg. foods are stored above non-veg. foods and cooked foods above 5 5
uncooked foods on separate racks in the refrigerator.
d. Storage temperature is maintained at -18C for frozen foods and at or below 5 4
5C for high-risk foods.
e. Stock Rotation is followed 5 4
F. Raw food /meat/poultry and ready-to-eat foods are kept separate at all times 5 3
to avoid cross contamination.
g. Special attention is given while storing high risk foods such as cut fruits and 5 3
salads, fruit juices, confectionary, meat, poultry, fish, water based sauces and
chutneys, gravy foods.
TOTAL SCORE(A) 35 27
Comments: No food items were found beyond their expiry date
Max. Score Actual Score Not Applicable
(M) (A) (N.A.)
3 PERSONAL HYGIENE
a. Food handlers must wear suitable clean clothes and where necessary, shall 5 4
wear head cover, apron, musk mouth and use gloves etc.
b. Avoidance of unhygienic practices such as chewing tobacco, touching face, 5 3
mouth, ear or other body parts, Spitting, sneezing, coughing by food handler.
c. Adequate facilities for toilets, hand wash withprovision for 5 3
detergent/bactericidal soap,handdrying facility and nail cutter are provided.
d. Arrangements are made to get the staff medically examined once in a year to 5 4
ensure that they are free from infectious, contagious and other diseases.
TOTAL SCORE (A) 20 14
Comments: Hygiene maintained by staff
Max. Score Actual Score Not Applicable
(M) (A) (N.A.)
4 WATER SUPPLY
a. Adequate supply of potable water for processing oftea-coffee, soup, food 5 4
from RO/designated source.
b. Adquate stock of Rail Neer with safe & clean storage. 5 5
c. Availability of Water Filter (RO) plant wirh specified TDS range for use of food 5 4
processing and drinking.
TOTAL SCORE (A) 15 13
Comments: Rail neer stored in clean and dry place.
Max. Score Actual Score Not Applicable
(M) (A) (N.A.)
5 HANDLING OF FOOD
a. Handling of food should be minimal. It should be ensured that utensils, 5 4
crockery, cutlery and specially hands of the food handlers/seller are clean and
sanitized
b. The source and standards of raw material used are of optimum LCS and as 5 4
per Regulation and standards laid down under the Act.
c. All PAD items, Meat, poultry, fish and other non-veg products are only sourced 5 4
from licensed / empanlled brand/suppliers
d. Frozen products to be received at temperature below - 18C and fresh / chilled 5 4
products to be received at temperature below 5C
e. Test report from own or NABL accredited/ FSSAI notified labs regarding 5 3
microbiological contaminants in food items are available.
f. Thawing of frozen meat or poultry are carried out inone of the following ways: 5 4
- At refrigeration temperature(50 or less) for not more than 24 hours.
-under running water at room temperature or in amicrowave for not more than
90 mins.
g. Cooling of products for further use are treated asfollows: 5 5
Temperature brought down from 60C to 21C in 2 hours and to 5 C or below in
the next 4 hours. Serving of food at appropriate temperature in food
containers
TOTAL SCORE(A) 35 28
Comments: refrigerator temperature maintained for frozen items.
Max. Score Actual Score Not Applicable
(M) (A) (N.A.)
6 CLEANING AND MAINTENANCE
a. Cleaning and sanitation programme is drawn up, observed and the record of 5 3
the same is properly maintained. The schedule includes:
• Area needs to be cleaned
• Frequency of cleaning
• Method of cleaning
b. Sinks with a draining board, detergent and hot water shall be provided to 5 3
ensure proper cleaning of utensils, crockery and cutlery.A separate place for
washing pots and pans.
c. Status of cleaning ( physical observation) 10 7
TOTAL SCORE(A) 20 13
Comments: kitchen found dirty during audit. Area needs to be clean frequently.
Railways
Max. Score Actual Score Not Applicable
(M) (A) (N.A.)
7 LOCATION AND LAYOUT OF THEESTABLISHMENT
a. The walls are smooth, made with impervious material up to a height of not 5 4
less than five feet and the junction between the walls and floors are curved.
b. The facility is adequately lighted and ventilated 5 4
c. Food preparation/ cooking/frying area is equipped with chimney/Exhaust with 5 3
appropriate suction to avoid smoke
d. The preparation/ processing/ cooking/Packaging should be adequate to 5 4
eliminate and reduce hazards to an acceptable level, which might have been
introduced at the raw food level.
e. All electrical wires, boards and panels are adequatelysecured and in a clean 5 4
state
f. Any glass fixture including tube lights is appropriately secured with an 5 4
unbreakable high temperature resistant material
TOTAL SCORE(A) 30 23
Comments: All things are found in good condition.
Max. Score Actual Score Not Applicable
(M) (A) (N.A.)
8 PEST CONTROL SYSTEM
a. Treatment with permissible chemical, physical or biological agents within the 5 3
permissible limits are carried out.
b. Adequate control measures are in place to prevent insect and rodents from 5 3
entry into the processing area.
c. The area has proper mesh and flies catchers at appropriatlocations to prevent 5 4
pest entry.
TOTAL SCORE (A) 15 10
Comments: Pest control operator is doing his work on time but need more attention on it.
Max. Score Actual Score Not Applicable
(M) (A) (N.A.)
9 RECORDS /DOCUMENTS CONTROL
a. Records of daily production, raw material utilized andsales are available with 5 5
working POS machines.
b. Appropriate records of food processing/ preparation, food LCS, laboratory 5 4
test results, pest control etc. for a period of 1 year or the shelf- life of the
product; whichever is more.
c. Availability of records like- LOA, tender document, medical certificate and 5 4
police verification of staff, travel authority, complaint book, menu cards, list of
empanelled products.
TOTAL SCORE (A) 15 13
Comments: All documents are available at time of audit.
Max. Score Actual Score Not Applicable
(M) (A) (N.A.)
10 REGULATORY, STATUTORY ANDSAFETYREQUIREMENTS
a. Food License (FSSAI License) 5 5
b. All packaged food products carrying label and requisite information as per 5 5
Regulations and availability of measuring flask, weighing scale are made.
c. Safety measures for LPG, gas pipelines and electricity 5 4
d. Fire extinguisher (Locations, proper sieving and training about how to use) 5 4
e. First aid box is available and medicines in use are fitfor use. 0 NA
f. Availability of Menu in tray mats, menu cards andnon working POS machines 5 4
TOTAL SCORE (A) 25 22
Comments: First aid box not found at the time of audit.
Max. Score Actual Score Not Applicable
(M) (A) (N.A.)
11 TRAINING & PRESENTATION
a. Food handlers and production floor managers/ supervisors underwent 10 8
appropriate food hygiene training.
b. Presentation of services & staff, aesthetic look of items, behaviour of staff 10 8
with customers
TOTAL SCORE (A) 20 16
Comments: Need more Improvement.
STATIC
Audit Criteria/Scope Maximum score Actual Score Percentage
Equipment and Fixtures 20 16 80
Storage System 35 27 77
Personal Hygiene 20 14 70
Water Supply 15 13 87
Handling of Food 35 28 80
Cleaning and Maintenance 20 13 65
Location and Layout of the System 30 23 77
Pest Control System 15 10 67
Record/ Document Control 15 13 87
Regulatory, Statutory and Safety Requirements 25 22 88
Training 20 16 80
Total 250 195 78
Scoring guidance
Score Performance % Score
1. Not complying with requirements (Average) 0-30%
2. Initiated or under process (Good) 31-50%
3. Complying but needs improvement (Very Good) 51-80%
4. Satisfactorily complying (Excellent) 81-100%
Audit Summary
S Term Scope Recommendation /Observation
No.
1 Short Cleaning and Kitchen area found dirty, need to clean.
maintenance
2 Medium Pest control Pest control operation done by licensed pest control operator on time, need more
improvement.
3 Long Records and documents LOA present at the time of audit, all documents related food and safety are available.
Term
Evidences / Documents
Evidences
Documents
Acceptance Report
Certificate for verification of the Food Safety & Hygiene Audit conducted by the Auditor of the firm issued by
the Unit In Charge, Train Superintendent (In case of Mobile unit) & Unit/Pantry in charge.
Name of the unit (Mobile/static) Static - Food Plaza
Operated By M/S Express Food Services
Date: 07/11/2024 Time: 21:15
This is to certify that Third party Food Safety & Hygiene Audit conducted by (Name of Agency)BSCIC certification pvt. ltd. has
been done in Trains No/static Unit Static unit - FP on 07-11-2024
Note: This certificate of verification to be issued for each Mobile/Static unit.
Signature of IRCTC official on Duty:
Name & designation of the IRCTC official: Harshendra singh, S1/IRCTC/CN
OR
Signature of the Train Superintendent:
Signature of the Unit/pantry in Charge:
Name: Govind singh chauhan
ID Number: NA
Phone No: 8120932708
Name of Licensee: M/S Express Food Services
Signature of Auditor:
Name: Arvind Kumar @@
Name of the Firm: BSCIC certification pvt ltd
Date and Time: 07/11/2024
