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BCMC-OF-011 Food Checking Checklist
This to be Checked by Dietician in the Hospital Canteen and Hostel Wardens in the College Canteen 

  1. This checklist is designed to ensure that the food served in the Medical College Hospital meets the required hygiene and safety standards. The designated inspector should conduct regular checks on food handling areas and facilities to identify and address potential risks. Any issues found during the inspection should be documented and reported to the appropriate authorities for prompt corrective actions.

Email *
Date *
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Verified By *
Location *
1. General Hygiene and Safety *
Yes
Partial
No
NA
Are food preparation areas clean and free from clutter?
Are food handlers wearing appropriate clean and hygienic uniforms?
Are food handlers using disposable gloves while handling food?
Are handwashing facilities readily available, and are food handlers following proper handwashing procedures?
Are hair restraints (caps, hairnets) used by food handlers to prevent hair from falling into the food?
Is there a separate area for personal belongings to prevent cross-contamination?
Are food storage areas clean, well-organized, and properly labeled?
2. Food Storage and Temperature Control
 *
Yes
Partial
No
NA
Is the temperature of refrigerated food storage units at 4°C (40°F) or below?
Is the temperature of hot holding units maintaining food at 60°C (140°F) or above?
Are raw and cooked foods stored separately to prevent cross-contamination?
Are perishable food items with expired dates removed from storage?
3. Food Handling and Preparation
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Yes
Partial
No
NA
Are cutting boards and utensils clean and sanitized before and after use?
Are food handlers following safe food handling practices, such as using different utensils for raw and cooked food?
Are foods thoroughly cooked to the recommended internal temperatures to eliminate pathogens?
Are cooked foods rapidly cooled and stored properly to prevent bacterial growth?
Are food handlers avoiding unnecessary touching of ready-to-eat food items with their hands?
4. Food Display and Service
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Yes
Partial
No
NA
Is the food display area clean and well-maintained?
Are food items covered or protected from dust and contaminants?
Are sneeze guards or other protective measures in place for open food displays?
Are utensils provided for serving food to avoid direct hand contact?
Is there a rotation system in place to ensure older food items are served first?
5. Allergen Awareness
 *
Yes
Partial
No
NA
Are allergen information labels clearly displayed for all food items?
Are food handlers knowledgeable about common allergens and the risk of cross-contamination?
6. Cleaning and Sanitization
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Yes
Partial
No
NA
Is there a regular cleaning schedule in place for food preparation areas and equipment?
Are food contact surfaces cleaned and sanitized regularly?
Are cleaning chemicals stored in a separate area, away from food and food contact surfaces?
7. Pest Control
 *
Yes
Partial
No
NA
Are measures in place to prevent and control pests in food storage and preparation areas?
8. Documentation and Training
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Yes
Partial
No
NA
Are food handlers trained in food safety and hygiene practices?
Is there documentation of food safety training for all staff involved in food handling?
9. Complaint Handling
 *
Yes
Partial
No
NA
Is there a system in place for handling food-related complaints, and is it being followed?
10. Follow-up and Corrective Actions
 *
Yes
Partial
No
NA
Are previous issues from previous inspections resolved, and are the corrective actions effective?
Detail of Poor Findings/Siggestions/Comments *
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