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Restaurants Internal Audit Format 1
Restaurants Internal Audit Format 1
INTERNAL AUDIT
Restaurant: Evaluator: Date:
1. Its operation must not put the health and well-being of the community at risk.
3
2. Its areas must be independent from any type of housing and cannot be used
as a bedroom.
3
3. They will be located in dry, non-flooded places and on easily drained land.
3
4. They cannot be located next to garbage dumps, swamps, swamps and places
that may be breeding grounds for insects, rodents or other types of pests.
3
5. The handling of liquid waste must be carried out in a way that prevents
contamination of the food or surfaces of potential contact with it. 3
9. They will have sanitary services for the personnel who work in the
establishment, duly equipped and separated from the food preparation area. 3
10. They must have adequate sanitary systems for the disposal of sewage and
excreta.
3
11. They will have sufficient sanitary services for public use, unless physical
space limitations do not allow it.
3
TOTAL 0 33
PERCENTAGE OBTAINED 0
SCORE
SPECIFIC CONDITIONS OF THE FOOD PREPARATION AREA (maximum MINIMUM SCORE
MAXIMUM OBSERVATIONS
percentage 25%)
1. The equipment and utensils used in food handling must be made of materials
that are resistant to use and corrosion, as well as the frequent use of cleaning 3
and disinfection agents.
2. All surfaces in direct contact with food must have a smooth, non-porous,
non-absorbent finish and be free of defects, cracks, gaps or other irregularities 3
that could trap food particles or microorganisms that affect food safety.
3. All food contact surfaces must be easily accessible or removable for cleaning,
disinfection and inspection.
3
4. The internal angles of the food contact surfaces should have a continuous and
smooth curvature, so that they can be easily cleaned.
3
E E. YO. ..—— +. -----------1 -I:----- YO..----------------- —
5. In the interior spaces in contact with food, the equipment must not have parts
or accessories that require lubrication or coupling threads or other dangerous
connections.
3
6. Surfaces in direct contact with food should not be covered with paints or
other types of removable material that represent a risk to food safety.
3
7. The exterior surfaces of the equipment must be designed and constructed in a
way that facilitates cleaning and disinfection and prevents the accumulation of
dirt, microorganisms, pests or other food contaminating agents.
3
8. Tables and counters used in food handling must have smooth surfaces, with
edges without edges and be built with resistant, waterproof materials that are
easy to clean and disinfect.
3
9. Containers used for non-edible materials and waste must be leak-proof,
properly identified, constructed of waterproof material, easy to clean and
disinfect and, if required, provided with an airtight lid. They cannot be used to
contain edible products.
3
TOTAL 0 27
PERCENTAGE OBTAINED 0
SCORE
MINIMUM SCORE
MAXIMUM OBSERVATIONS
FOOD PREPARATION AND SERVING OPERATIONS (maximum percentage 20%)
1. The receipt of supplies and ingredients for the preparation and serving of food
will be done in a clean place protected from environmental contamination and
will be stored in appropriate containers. 3
2. Raw foods or raw materials, such as vegetables, fruits, meats used in the
preparation of food, must be washed with running drinking water before
preparation. 3
3
6. Food and beverages displayed for sale must be kept in display cases, plastic
hoods, metal or plastic mesh or any appropriate system that protects them from
the outside environment.
7. Food should be served with utensils (tweezers, spoons, etc.) depending on the
3
type of food, avoiding in any case contact of the food with the hands.
8. The washing and disinfection of utensils must be done with running
drinking water, soap or detergent and a brush and with special care on the
surfaces where food is chopped or divided, which must be in good condition and 3
hygiene; The surfaces for chopping must be made of sanitary material,
preferably plastic, nylon, polyethylene or Teflon.
9. The cleaning and disinfection of utensils that come into contact with food
will be done in such a way and with elements or products that do not generate
or leave dangerous substances during use. This disinfection must be carried out 3
by using hot water, steam or chemical substances authorized for this purpose.
3
TOTAL 0 27
PERCENTAGE OBTAINED 0
SCORE
EXTRAS (maximum percentage 20%)
MINIMUM SCORE
MAXIMUM OBSERVATIONS