Mellitah Gas BV- Libyan Branch Hygienic Inspection

) Food Items Delivery Truck(

Place of Inspection:- Logistic - Area
..………………… :Catering Contractor
Date of Inspection 09- 11- 2016

:Type of goods delivered

:Truck Plate Number

Name of Inspectors: Inspection Committee

complied - needs attention -√

.Note: Items in red are the outstanding issues of this inspection
DESIGNS .1
Vehicles should be designed and built to .1.1
make locking and sealing easy, to protect
the goods against extreme heat and cold
.& prevent infestation by pest
Vehicles should permit effective inspection, .1.2
cleaning, disinfection and temperature
.control
Interior surfaces should be made of materials .1.3
that are suitable for direct food contact. For
example, the surfaces maybe made with
stainless steel or to be coated with food
.grade epoxy resins
The cooling unit was in good repair and .1.4
.operating
Ribbed floors are unclogged so that .1.5
.adequate air circulation can occur
Doors and seals are well secured, and there .1.6
.is no air leak
Refrigerated and frozen products must be .1.7
stored on racking at least 6 inches from the
.floor
Clear space between food items and .1.8
sidewalls and at the end of the vehicles, as
well as pallets on the floor so that air
.circulation can be maintained
During the period of warm weather unloading .1.9
should be done in the evening or early
morning hours to minimize the likelihood of
.product warming
No leakage of cooling fluids into the .1.10
.products
SANITATION .2 remarks
Meat, poultry and egg product transportation .2.1
vehicles was kept clean and free from dirt &
debris and any other substance or odor that
may contaminate the product. Cleaning and
.sanitation procedure are specified in writing
The type of product transported and the .2.2

1
cleaning procedures used should be
recorded. Generally washed water should be
at least 180deg. (82’C) and an approve
sanitizer maybe used to reduce the number
of microorganism and dissolve any fat
.particles adhering to interior surfaces
Cargo pallets, load securing devices, and .2.3
loading equipments should be kept clean
and free of potential food contaminants and
.be regularly washed and sanitized
Transport vehicles, trailer or truck body .2.4
should be sufficiently insulated and be in
good repair with no holes in the body that
might allow heat, dust or other adulterants to
.enter the cargo area
No residues or previous cargoes .2.5
No residues from the cleaning and sanitizing .2.6
.compounds
TEMPERATURE .3
Frozen foods must be kept at temperature .3.1
.not more than (-15’C)
Fruits and vegetables must be stored at .3.2
.temperature of (10- 12’C)
Milk and milk products must be stored at .3.3
.temperature of 40-45’F (5-7’C)

____________________ ____________________
Hygiene Inspector Wafa Field Clinic Doctor
…………………… .Dr

____________________________ _______________________
HSE Representative Gen. Service Representative

_______________________
Catering Camp Boss