Trainers Methodology Level 1

WORKSHOP INSPECTION CHECKLIST

Qualification Food Processing NC II
Area/Section Practical Work Area
In-Charge Rommel B. Madlangbayan

YES NO INSPECTION ITEMS

1. Are the cooking tools and equipment clean, good

condition, and working ?
2. Are the working tables and chairs arranged, fixed and
well maintained according to floor plan/lay-out?
3. Are the floor tiles being no tears or cracks, not
slippery and cle
4. Are walls, windows, ceilings free from dust, cobwebs,
and obstructions?
5. Are all safety indoor signages readable, clear, and
visible?
6. Is the workplace ventilation and illumination clean
and functional?
7. Is the air conditioning equipment screen and filter
free from dust/rust?
8. Is the store room clean and maintained properly?

9. Is the rest room clean and sanitize?

10. Is wash area clean and no dripping faucets or leaking

pipes?

11. Is waste segregation system followed?

Remarks:
Facilities, tools and equipment are functional, in good conditions, well-
maintained and ready for training purposes.
Prepared by: Approved by:

Rommel Madlangbayan Vevina Benitez

Learning Facilitator Head, Food Processing
Date: 01/15/2024 Date: 01/15/2024

Developed By: Rommel B. Madlangbayan TM1-TWSP-B3-2023

Submitted To: Connie V. Arcenas Page 1 of 1