Staff uniform laundered?

Aprons / Hand Towels Clean / Gloves / Caps / Hair Nets Usage?

Jewelleries or Watches Used?

Finger nails trimmed?

Clean shaven / trimmed Hair?

Ailments / open wounds / Allergy / Infection?

All Staff Wearing Safety Shoe?

Are food handlers prohibited from working when sick?

Are annual medical checks current for the food handling staff

Floor free of spills / dirt?

Floor and walls cracks / holes?

Drain / Duct clean?

Electric Insect Killer (in use)?

Waste bins covered?

Sinks / Hand wash basins - clean?

Are the washing up areas in good repair?

Are cleaning materials stored separately away from food stuffs?.

Cutting boards segregated and used? Are they disinfected regularly?

Fire Extinguishers and Fire blanker available?

Are signs displayed instructing staff to wash hands after using the toilets?

Utensils / Kitchen Equipment are washed & sanitized after every use?

Oven, grills, cooking ranges, canopy & canopy trays are clean and free of grease?

Mixers, blenders, Slicers, can openers & other equipment are clean & sanitized?

Cupboards, shelves, drawers are neat & clean?

Are fire precautions satisfactory?

Does the store keeper / kitchen staff understand the requirement for separate storage areas for different foods?

Are Expiry dates of food items available and monitored?

Pellets/Shelves/Racks - clean and dust free.?

Storage as per expiry / FIFO (First In - First Out)?

Floors free of spills or dirt?

Storage away from walls?

Damaged food items / bad odor of food items present?

Leaky cartons / rusty cans?

Free of Vermins, Rodents and Insects?

Shelves/racks - dust / dirt free?

Storage of food materials in containers with lids?

Temperature of Chiller maintained between 00C to +80C?

Are cooked and raw food stored as per the storage requirement?

Storage as per expiry?

Bad odor or damages of food items present?

Is Temperature maintained above -180C or colder?

Are cooked and raw foods stored as per the storage requirement?

Storage as per expiry?

Frozen foods covered and stored.?

Baine Maries if any free of dust/dirt and clean?

Are serving spoons used for service?

Are tables, chairs, floor clean?

Cutleries, Crockeries & Plates clean?

Sinks / Wash basins clean?

Availability of cleaning liquid?

Floors / walls, free of dirt and dust?

Trolleys clean?

Washing area clean?

Adequate hot water available?

Is Water supplied by tanker?

If no, is the water provided by direct line suitable for cooking purposes?

Are water filters fitted?

If filters available are filters serviced and maintained regularly?

Are there any leaks in pipes or taps?

Are the pipes rusted?

Full cylinders and empty cylinders stored separately?

Are cylinders stored in upright position?

"No smoking" & "highly inflammable" signs available in that area?

Are Cylinders chained in the storage areas?

Fire extinguisher available?

Are dust / waste bins provided in kitchens & mess halls?

Are dust bins emptied everyday and in kitchens as and when it is necessary?

Refuse collection room free of pests?

Cleaning / sanitizing refuse collection area after each clearance?

Waste bins clean?

Is garbage disposed at designated areas?

Floors and walls clean?

Toilets / latrines clean and sanitized?

Wash basins clean?

Toilet curtains (if present) free of dirt / soap?

Is Hot water supply adequate?

Room clean and dust free?

Spills / leakages of any chemicals or cleaning liquid?

Inflammable material stored along with the chemical / cleaning store?

Cleaning stores free of Rodents, Vermin's and insects?

SHOC / MSDS available for all chemicals used?

Is First Aid Box available?

Contents checked and refilled regularly?

First Aid box accessible for use?

Is there a Trained First Aider amongst a catering staff?