A.

Ordering/Delivery Yes No N/A Observations

Are all suppliers used found on the
Approved Suppliers List?
Are product temperatures monitored at
intake?
Are all product deliveries checked in line
with the procedure?
After receiving, are delivered products
stored in their appropriate storage?
Are transport vehicles checked at
regular intervals prior to receiving the
goods?
Are staff aware of the key factors in
checking goods during delivery?
Are staff aware of the key factors to be
checked when inspecting a vehicle?
Are staff aware of why these factors are
important?
Are the delivery record sheets
completed?
Corrective Action Required:
I think there is no problem with this part because it is one of the responsibilities of the staff that they should know,
and they should be aware of what is happening in the place they work especially with their product.

Date: January 13, 2022

Completed by:

B. Preparation Yes No N/A Observations

Has the temperature time review been
completed?
Has action been taken where problems
arose?
Are work surfaces, utensils, and
equipment clean?
Are cleaning schedules completed?
Is thawing food protected from
contamination and done in the cold
storage area?
Is there a risk of cross-contamination on
raw and/or cooked food items?
Is there a risk of contamination from
chemicals?
Is there a risk of contamination from
foreign bodies (physical items)
Are staff aware of the risks when
handling food items?
Are staff wearing appropriate protective
clothing?
Are there adequate hand washing and
drying facilities?
Are there adequate hand washing and
drying facilities?
Are the staff knowledgeable in personal
hygiene practices?
Are staff’s personal belongings stored
appropriately and not at risk of
contaminating food or equipment
Is the equipment working and well-
maintained?
Is the equipment installed to facilitate
cleaning?
Are pest control measures adequate and
effective in this area?
Is food waste disposed of appropriately?
Are waste bins emptied regularly?
Corrective Action Required:

Date:
Completed by:

C. Cooking/Post Cooking and Handling Yes No N/A Observations

Has the temperature time review been completed?
Has corrective action been taken where problems
arose?
Are cooking times and temperatures satisfactory
and monitored by staff?
Is there a risk of Raw-Cooked Food items
post-cooking Physical
cross- Chemical
contamination?
Are equipment and utensils clean before use?
Is the temperature measuring equipment accurate?
Is food that is being cooled for later use done in line
with the temperature control practices?
Is the food protected from contamination during
cooling?
Hot
Are holding facilities Cold
adequate for it?
Does staff record the Hot
temperature of holding
equipment?
Cold
Frozen
Are food displays operating Hot above 60°C
effectively? Cold below 5°C
Frozen -18°C
Is serving carried out
hygienically by staff?
Are staff aware of the risks
of contamination?
Are display units clean
before use?
Are sufficient utensils
available for use in display
units?
Are pest control measures
adequate and effective?
Corrective Action Required:

Date:
Completed by: