I Design & facilities of my premise Provides adequate working space; permit maintenance & 3 Inspection cleaning to prevent the entry of dirt, dust & pests The internal structure & fittings are made of non-toxic 4 Inspection and impermeablematerial Walls, ceilings & doors are free from flaking paint or plaster, 5 condensation & shedding particles Inspection Floors are non-absorbent, non-slippery & sloped 6 Inspection appropriately Windows are kept closed & fitted with insect proof screen 7 Inspection when opening to external environment Doors are smooth and non-absorbent. Suitable precautions 8 Inspection have been taken prevent entry of pests Potable water (meeting standards of IS:10500 & tested semi-annually with records maintained thereof) is used as Check for Water Testing Report 9 * product ingredient or in contact with food or food contact records surface Equipment and containers are made of non-toxic, 10 impervious, non- corrosive material which is easy to clean & Inspection disinfect Adequate facilities for heating, cooling, refrigeration and 11 Inspection freezing food & facilitate monitoring of temperature Premise has sufficient lighting. Lighting fixtures are Check for 12 protected to prevent contamination on breakage Lumen Check records 13 Adequate ventilation is provided within the premises Inspection An adequate storage facility for food, packaging materials, 14 Inspection chemicals, personnel items etc is available. Personnel hygiene facilities are available including adequate 15 number of hand washing facilities, toilets, change rooms for Inspection employees Food material is tested either through internal laboratory or Check for Food Material Testing 16 through an accredited lab. Check for records. records Report Control of operation: Safe II Handling Practices Incoming material is procured as per internally laid down specification fromapproved vendors and records are Check for maintained (like certificate of analysis, Purchase Manual 17 records Form E, specifications, name and address of the supplier, batch no., mfg.,use by/expiry date, quantity procured etc.) Raw materials are inspected at the time of receiving for food safety hazards. (Farm produce like vegetables, fruits, Check for Incoming Material check 18 eggs etc. must be checked records for spoilage and accepted only in good condition) Incoming material, semi or final products are stored according to their temperature requirement in a hygienic Check for environment to avoid deterioration and protect from Stock Register 19 records contamination. FIFO & FEFO is practiced. (Foods of animal origin are stored at a temperature less than or equal to 4oC ) All raw materials is cleaned thoroughly before food 20 Inspection preparation Proper segregation of raw, cooked; vegetarian and non- 21 vegetarian food is done Inspection 22 All the equipment is adequately sanitized before and after Inspection food preparation Frozen food is thawed hygienically. No thawed food is stored for later use.(Meat, Fish and poultry is thawed in 23 * refrigerator at 5 oC or below or in microwave. Inspection Shellfish/seafood is thawed in cold potable running water at 15 oC or below within 90 minutes Vegetarian items are cooked to a minimum of 60o C for 10 minutes or 65oCfor 2 minutes core food temperature. Non 24 * vegetarian items are cooked for a minimum of 65oC for 10 Inspection minutes or 70oC for 2 minutes or 75oC for 15 seconds core food temperature Cooked food intended for refrigeration is cooled 25 * appropriately. (High risk food is cooled from 60o C to 21oC Inspection within 2 hours or less and further cooled to 5o C within two hours or less.) Food portioning is done in hygienic conditions. High risk 26 food is portioned ina refrigerated area or portioned and Inspection refrigerated within 30 minutes. Large amount of food is portioned below 15 o C. Hot food intended for consumption is held at 65o C and non-vegetarian food intended for consumption is held at 27 70oC. Cold foods are maintainedat 5oC or below and frozen products are held at -18o C or below. (*Hot Inspection food is kept above 65oC and cold food is kept below 5OC but below 10oCupto 42 hours for not more than two hours only once.) Reheating is done appropriately and no indirect of reheating such as addinghot water or reheating under bainmaire or 28 reheating under lamp are being used. (The core Inspection temperature of food reaches 75oC and is reheated for at least 2 minutes at this temperature.) Oil being used is suitable for cooking purposes is being used. 29 Periodic verification of fat and oil by checking the color, the Inspection flavour and floated elements is being done Vehicle intended for food transportation are kept clean and maintained ingood repair & are maintain required 30 temperature. (Hot foods are held at 65o C, cold foods at 5o Inspection C and frozen item -18oC during transportation or transported within 2 hours of food preparation). Food and non-food products transported at same time in 31 the same vehicle Inspection is separated adequately to avoid any risk to food. Cutlery, crockery used for serving and dinner 32 accompaniments at dining Inspection service are clean and sanitized free form unhygienic matters Packaging and wrapping material coming in contact with 33 Inspection food is clean and of food grade quality III Maintenance & sanitation Cleaning of equipment, food premises is done as per 34 Check for Cleaning Plan & Schedule cleaning schedule & cleaning programme. There should be records no stagnation of water in food zones. Preventive maintenance of equipment and machinery Check for Maintenance Plan & 35 are carried outregularly as per the instructions of the records Schedule manufacturer. Records are maintained. 36 Measuring & monitoring devices are calibrated periodically Check for Calibration Certificate records 37 Pest control program is available & pest control activities are Check for carried out by trained and experienced personnel. Check for Pest Control Certificate records records. 38 * No signs of pest activity or infestation in premises Inspection (eggs, larvae, faeces etc.) Drains are designed to meet expected flow loads and 39 equipped with greaseand cockroach traps to capture Inspection contaminants and pests. Food waste and other refuse are removed periodically from 40 Inspection food handling areas to avoid accumulation IV Personal Hygiene of Food Handlers All food handlers go for annual medical examination & Medical Certificate 41 inoculation against the enteric group of diseases as per Check for recommended schedule of the vaccineis done. Records are records maintained. No person suffering from a disease or illness or with open Medical Certificate Check for 42 wounds or burns is involved in handling of food or materials records which come in contact withfood. Food handlers maintain personal cleanliness (clean clothes, 43 * trimmed nails&water proof bandage etc.) and personal Inspection behaviour (hand washing, no loose jewellery, no smoking, no spitting etc.) Food handlers are equipped with suitable aprons, gloves, 44 Inspection headgear, etc.;wherever necessary V Training & records keeping Internal / External audit of the system is done periodically. Check for 45 Audit Report Records are maintained records 46 Food Business has an effective consumer complaints Check for Complaint Book redressal mechanism. records Food handlers have the necessary knowledge and skills & 47 Check for Training Record trained to handle food safely. Training records are records maintained. Appropriate documentation & records are available and Check for 48 * Manual retained for a period of one year, whichever is more records