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SPRINTECH

Organization:
Doc. Title:
Document Code:
001

Food Safety Checklist


STP/ISP-

Rev#: 00

Date: ____________
Personal Hygiene

Sr.
No.
01
02
03

04
05

06

07

08

09
10
11

12
13

Observation

Ye
s

N
o

Corrective Action

Ye
s

N
o

Corrective Action

Employees wear clean and


proper uniform including shoes.
Effective hair restraints are
properly worn.
Fingernails are short,
unpolished, and clean (no
artificial nails).
Jewelry is not worn such as
bracelets etc.
Hands are washed properly,
frequently, and at appropriate
times.
Burns, wounds, sores or scabs,
or splints and water-proof
bandages
Eating, drinking, chewing gum,
smoking, or using tobacco is
outside work area
Employees use disposable
tissues when coughing or
sneezing
Employees appear in good
health.
Hand sinks are unobstructed,
operational, and clean.
Hand sinks are stocked with
soap, disposable towels, and
warm water.
A hand washing reminder sign
is posted.
Employee restrooms are
operational and clean.

Processing

Sr.
No.
01

Observation
All materials stored or prepared
in facility is from approved
sources.

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SPRINTECH

Organization:
Doc. Title:
Document Code:
001

Sr.
No.

Food Safety Checklist


STP/ISP-

Observation

Rev#: 00

Ye
s

N
o

Corrective Action

Ye
s

N
o

Corrective Action

Ye
s

N
o

Corrective Action

02

Processing equipment and food


packaging contact surfaces are
cleaned.
03
Preparation is planned so
ingredients are kept out of the
temperature.
04
Procedures are in place to
prevent cross-contamination.
05
Packaging is handled with
suitable equipment, such as
single use gloves.
Storage

Sr.
No.
01

02

03
04
05

06
07
08

Observation
Temperatures of dry storage
area is between 25 C and 35
C.
All packaging and paper
supplies are stored 6 to 8 inches
off the floor.
All packaging is labeled with
name and received date.
Open reels of packaging are
covered properly.
The FIFO (First In, First Out)
method of inventory
management is implemented.
Packaging is protected from
contamination.
All food packaging contact
surfaces are clean.
Chemicals are clearly labeled
and stored away from
equipment and packaging.

Pest Control

Sr.
No.
01
02

Observation
Are there any holes, drains and
other openings in the building?
Are the traps/glue boxes placed
at their appropriate place?

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SPRINTECH

Organization:
Doc. Title:
Document Code:
001

Sr.
No.
03
04
05
06
07
08

09
10

11

12

13

Food Safety Checklist


STP/ISP-

Observation

Rev#: 00

Ye
s

N
o

Ye
s

N
o

Corrective Action

Is there any infestation in the


pallets or racks?
Is the raw materials area free of
pests?
Are all the insectocutors
working properly?
Is there any item affected by
insects or rodents?
Is there any harbouring place
for insects, birds and rodents?
Are all the traps/bait stations
properly identified and
numbered?
Is there any stray animal in the
facility like cat, dog etc?
Are the MSDS available if
chemicals are being used for
pest control?
Are the processing areas free
from dirt, filth and stagnant
water?
If pests are present, has the
affected area been cleaned and
sanitized, and infested items
disposed off?
Are the plants free of insects
infestation?

Sanitation

Sr.
No.
01
02
03
04
05
06

Observation

Corrective Action

Are the waste bins available in


each section?
Are waste bins properly covered
to avoid contamination?
Are waste storage bins
identified and distinguishable?
Garbage bins are cleaned
Garbage bins are emptied as
necessary
Boxes and containers are

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SPRINTECH

Organization:
Doc. Title:
Document Code:
001

Sr.
No.
07
08
09
10
11
12
13
14

Observation

Food Safety Checklist


STP/ISP-

Ye
s

Rev#: 00

N
o

Corrective Action

removed from site


Is the maintenance generated
waste properly handled?
Do the machines cleaned after
maintenance work?
Are the taps properly closed
and are not leaking?
Is the toilet area properly
cleaned and sanitized?
Is the water available in the
toilets without stoppages?
Are the toilet doors properly
working and are closed?
Are the sewage lines free from
any leakages?
Small equipment covered or
protected from dust or
contamination when stored

OBERVATIONS AND FINDINGS:


_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
_____________________________________________________________________________________
Food Safety: ______________
(Team Leader)

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