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Hygiene Inspection Check List: Description Y/N Comments General Sanitation

This document contains a hygiene inspection checklist for a kitchen and living quarters. It lists various hygiene criteria and whether they comply with a yes or no response. Some of the key issues found were that food handlers were wearing dirty uniforms and not all were wearing hair nets or closed shoes. Additionally, there were no signs posted about handwashing and no first aid kit available in the kitchen.

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khurram
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1K views

Hygiene Inspection Check List: Description Y/N Comments General Sanitation

This document contains a hygiene inspection checklist for a kitchen and living quarters. It lists various hygiene criteria and whether they comply with a yes or no response. Some of the key issues found were that food handlers were wearing dirty uniforms and not all were wearing hair nets or closed shoes. Additionally, there were no signs posted about handwashing and no first aid kit available in the kitchen.

Uploaded by

khurram
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Hygiene inspection check list

DESCRIPTION Y/N COMMENTS


GENERAL SANITATION

There are adequate supplies of hot(82 　Y 　


degrees centigrade)and cold water
The water has been certified as fit for 　Y 　
human consumption.
There are adequate cleaning supplies. 　Y 　
There are suitable and clean receptacles 　Y 　
for the disposable waste food and
debris(outside and inside)
Waste receptacles area are clean,free 　Y 　
from insects rodents and vermin and
close to where they will be required)
All drink dispensers are cleaned once a 　Y 　
week

PERSONAL HYGIENE IN KITCHEN 　 　


Food handlers with skin infections, sores 　Y 　
heavy colds, eye or ear
discharge,diarrhea,vomiting or other
illness are refraining from handling food
until they have recovered.
All food handlers are wearing clean, 　N 　 Food handlers are wearing dirty cloth
washable light colored protective because they have only one uniform.
clothing.
All food handlers are wearing hair N　 　 All handlers are never wear hair
nets/caps nets/caps.

All food handlers are refraining from 　Y 　


wearing earrings,watches or jeweled
rings during there working.
All food handlers are wearing closed 　N 　 Some food handlers are not wearing
shoes,no sandals or bare feet. closed shoes.
Nail brush, soap and paper towels are 　Y 　
available and used in the hand wash sink.

Hand washing facilities(with towel)are 　Y 　


available and used:
a)After visiting the toilet 　Y 　
b)Upon entering the kitchen and before 　Y 　
handling the food or food preparation
equipment
c)In between handling raw food and 　Y 　
cooked food
d)After combing hair 　Y 　
e)After eating, smoking or blowing their 　Y 　
nose
f)After handling waste food or refuse 　Y 　
Staffs use "wet floor" sign each time they 　N 　No sign board for wet floor.
mop the floor.
Staffs know where to place trash for 　Y 　
disposal.
"Wash your hands" signs are posted in 　N 　No signs for wash your hands.
toilets and kitchens.
KITCHEN AND EQUIPMENT 　 　
The kitchen is generally clean and in good Y　 　
order
All drains are covered with metal grates Y　 　
The drip pans are cleaned daily Y 　
The water in the food heaters is changed 　Y 　
every day and containers cleaned with
detergent
The filters for the exhaust fan are cleaned 　Y 　
weekly
The ice machine is clean and in proper 　Y 　
working
All dishes ， plates and glasses are clean 　Y 　
and free from cracks and chips.
A hand washing sink with soap dispenser 　Y 　
is readily available
The kitchen and dining area are well 　Y 　
lighted
All shelving is made from stainless steel 　Y 　
and in good condition
The table and chairs are in good 　Y 　
condition.
All cutting boards are clean and made 　Y 　
from marble or synthetic material.
Fire extinguishers are installed in the 　Y 　
dining area and kitchen and checked
regularly
There is a First Aid Kit in the kitchen. 　N 　No First Aid Kit available in kitchen.
FOOD STORE 　 　
The refrigerator temperature between 　Y 　
one and four degrees centigrade.
The refrigerators are thoroughly clean Y　 　
The refrigerators are not overloaded 　Y 　
Stored food is properly stored (either 　Y 　
wrapped or placed in covered containers)
and stored on metal or plastic shelving.
There are no open cans. 　Y 　
The freezer temperature is minus 　Y 　
eighteen degrees centigrade.

Frozen foods are defrosted in dedicated 　Y 　


chiller units
Raw meat is prepared in different area to 　Y 　
that used for cooked meats
All kitchen staffs are avoiding touching 　N 　 Kitchen staff having no food gloves
these foods after they are cooked with available.
bare hand
*All cooked meat and poultry 　N 　
*Cooked meat products including gravy 　N 　
*Milk,cream,artificial cream,custards and 　N 　
dairy products
*Cooked eggs and 　N 　
products,i.e.mayonnaise
*Shellfish and other seafood and cooked 　N 　
rice.
The dry stores are clean and tidy 　Y 　
There are no damaged or leaking 　Y 　
cartons,rusty cans or out of date stock.
Fruit and vegetables are stored separately 　Y 　
from other foods.
The storage area is not overcrowed. 　Y 　
There are no canned goods badly 　Y 　
dented,with holes,rust or otherwise
damaged.
Food is kept covered whenever possible. 　Y 　
Wiping cloths are always clean and 　Y 　
differentiated according to the function
Food always is handled by tongs except 　Y 　
when handling it by hand is unavoidable.
Raw and cooked foods are kept separate 　Y 　
at all stages during preparation,storage
and distribution
Food and equipment are always kept off 　Y 　
the floor
The liquid from thawing meat and 　Y 　
especially thawing poultry doesn't come
in contact with other food.
Steps are taken to ensure that hand- 　Y 　
washing sinks are not used to wash foods
and that food-washing sinks are not used
for hand-washing.
Foods are kept in rodent-proof containers 　Y 　
with tightly sealed lids.

LIVING QUARTERS 　 　
The sleeping quarters are clean and well 　Y 　
it.
The mattresses are in good condition. 　Y 　
The sheets,blankets and pillow cases are 　Y 　
in good condition
The sheets, blankets are changed and 　Y 　 Sheets, blankets are changed once a
cleaned timely. week.
There is a trash can in each room 　Y 　
Living quarters are free from insects and 　Y 　
vermin
The living quarters are well lit. 　Y 　
Work boots aren't worn in the living 　Y 　
quarters
The shower rooms are clean and in good 　Y 　
condition
The toilet facilities are clean and in good 　Y 　
condition
The showers and toilet facilities are clean 　Y 　
The laundry is clean and in good 　Y 　
condition
The dryer filter are cleaned on a daily 　Y 　
basis
Clothes or equipment are not stored or 　Y 　
stacked on top of the dryers.

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