CAMP CATERING FACILITY CHECKLIST

Facility Location : __________________________________________ Date of Audit: __________________________

Facility In-charge :___________________________________________ Auditing Dept: _________________________

TYPE OF AUDIT: Regular Complaint Follow-up Survey

SN ITEM Y N REMARKS

1.0 GENERAL REQUIREMENTS

a. Facility is free of public health nuisances – objectionable
odours, smoke, dust, noise, and other harmful conditions
dangerous to human life or detrimental to health.
b. Entry limited to authorized personnel only. Signs posted.
c. Only articles necessary to the operation and maintenance
stored in the facility.
d. Independent Laundry building provided.
e. Facility not used as living/sleeping quarters.
f. Premises free from live animals, pests etc.
g. Entrances, exits, corridors, stairways etc. properly
illuminated. free of obstruction, licks, trips.
h. Building closed to avoid entrance of insects, etc. tolerable
opening is 0.8mm / 1/32”.
i. Smoking regulated in storage, preparation, handling,
processing, washing areas. No smoking signs posted. Smoking
area designated.
j. Floor slope maintained for easy draining.
k. All area easily cleanable surfaces.
l. Sufficient water taps for hand washing.
m. Hand wash area well maintained.
n. Food left over not dumped in was basins/toilets etc.
2.0 PERSONNEL
a. A responsible person designated on the compliance of sanitary
code.
b. All personnel possess valid medical health certificate. Food
handlers have authorization cards.
c. Medical examination scheduled every six (6) months. Or as
required by Saudi Laws.
d. Personnel physically fit and free from septic / chronic skin
conditions.
e. Personnel wearing clean uniform, mask, apron, gloves, caps
and safety shoes/boots.
f. Personnel have short and clean fingernails; short and clean
hair and no beards and (except for religious reason).
g. Personnel not allowed to wear jewellery when handling food /
equipment.
h. Management developed “on-the-job” food sanitation training
program.
i. Individual file of health records of employees readily available
in the office for ref.
j. Good hygienic practices established.
3.0 WATER SUPPLY
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a. Water obtained, conveyed, stored, or distributed in a closed

system. Open containers are not allowed.
b. Water obtained from an approved source.
c. Storage tanks enclosed from the filling to discharge outlet.
d. Storage tanks have vent overflows on downward termination
and screened; provided with a sample tap.
e. Water supply system free of defects.
f. Sufficient taps and hoses provided.
g. Tank trucks, tanks, containers intended to hold potable water
cleaned regularly including valves flexible connections. Records
of cleaning schedule available for inspection.
h. Water sampling for chemical or bacteriological analysis
conducted every month.
i. Records of lab. examination available showing data that water
free from organic, inorganic or other hazards.
4.0 FOOD STORAGE – DRY
a. Suitable space and adequate shelves, skids, racks or pallets
provided to accommodate orderly storage.
b. Stocks stored six (6”) inches off the floor.
c. Stocks stored at least 18” away from walls and with sufficient
space left between stocks to allow air circulation.
d. Temperature maintained at 30 C (86 F) or below.
e. Stocks rotations on a first-in-first out manner based on expiry
dates.
f. Stocks free form adulteration, pest infestation.
g. In bulk-storage, containers properly labelled.
h. Bulk ingredient storage provided with approved plastic or
stainless steel scoops.
i. Highly odorous food (i.e. spices) stored in suitable containers
and segregated from food liable to tainting.
j. Cleaning schedule posted and implemented.
5.0 FOOD STORAGE – COLD
a. Food stored on pallets, shelves or racks and off-the-floor.
b. Temperature maintained at 5 C ( 41 F ) or below.
c. Temperature of frozen food maintained at – 18 C ( 0 F ) or
below.
d. Temperature of gauges of REF and FREEZERS in good
condition.
e. REF and FREEZERS not overstocked.
f. Free air circulation maintained in REF and FREEZERS.
g. FREEZERS defrosted regularly.
h. Prepared foods stored in suitable containers and segregated
from raw foods to avoid cross contamination.
i. Food not in contact with un-drained ice.
j. Storage facilities adequately locked.
6.0 FOOD PREPARATION
a. Food when received inspected for damage, discoloration,
mould, and insect attack/soiled.
b. All food, including fruits and vegetables thoroughly washed
with tap water.
c. No food stored or placed near washbasins.
d. All equipment/utensils/food contact surfaces cleaned &
 CAMP CATERING FACILITY CHECKLIST

sanitized before & after use.

e. Prepared items segregated from unprepared items. A space in
storage container or refrigerator is designated for raw and
cooked/prepared food.
f. All items keep covered or kept in separately covered container.
g. Foods prepared for immediate consumption identified with a
date of batch code.
h. Pre-prepared food not stored longer than 24 hours.
i. Storage of pre-prepared food in a refrigerator capable of
maintaining the food at 5C (41 F) or below.
j. Frozen food, fruits, vegetables, meat etc. kept in freezers at 0
F(-18 C) below.
k. Thawing of frozen food done on chillers/not on warm water.
l. Canned foods immediately emptied in to cleaned/sanitized
container and never stored in opened cans.

m. Outdated/expired food products not used or served for

consumption.
7.0 FOOD SAMPLING
a. Each prepared food served in each meal has a 100 gr. samples
retained under refrigeration.
b. Food samples preserved for a minimum of 72 hours from the
time of sampling.
c. Food samples properly labelled, identified as to its food name,
date of serving and dining period, date and time prepared, and
location the food will be served.
d. Sampling done before the food are transported for
distribution/prior to serving in dining hall.
e. Sampling procedure supervised by a competent and
responsible person.
f. Equipment/utensils used in food sampling including the
specimen containers cleaned, sanitized/sterilized.
g. Necessary measures undertaken to avoid spoiling and
contamination of food samples until the required preservation
period.
h. In the event of an outbreak of food-borne illnesses will these
samples be required for laboratory examination.
8.0 FOOD TRANSPORTATION
a. Food protected by individually wrapped and approved
containers.
b. Vehicles used to transport food are cleaned and closed type,
and not used for any other purpose.
c. Vehicles are identified by displaying on both sides the
business name and address.
9.0 EQUIPMENT AND UTENSILS
a. Equipment/utensils are corrosion-resistant.
b. Equipment/utensils are cleaned to control cross
contamination.
c. Galvanized metal are not used as a food contact surface.
10.0 CLEANING AND SANITATION OF EQUIPMENT/UTENSILS
a. Clean and equipment sanitation are regularly scheduled.
b. Washed utensils are rinsed with potable water or solutions
c. Washed utensils are allowed to air-dry.
 CAMP CATERING FACILITY CHECKLIST

d. Single-use disposable paper towels available for use in

cleaning food contact surface.
11.0 CLEANING AND MAINTENANCE OF PHYSICAL FACILITIES
a. Cleanliness of the facility is maintained.
b. Maintenance program and cleaning schedule developed and
implemented.
c. Cleaning period is scheduled of least amount of equipment,
ingredient and product exposed.
12.0 POISONOUS OR TOXIC MATERIALS
a. Only those materials specifically approved for sanitizing, and
pest control are allowed to be present. Stored separately from
food.
b. Detergents, sanitizers, caustics, etc. shall not be stored or
mingled with food, equipment, or utensils.
c. Containers of poisonous or toxic materials labelled or
identified.
d. Poisonous or toxic materials stored in locked cabinet or rooms
used for no other purpose.
e. First-aid supplies or personnel medications kept away in
separate storage.
13.0 PEST CONTROL
a. Pest breading, harbouring spots under periodic control.
b. Severe / drain opening closed with a properly secured
perforated metal cover.
c. Pesticides dispensed and handled by trained and
knowledgeable personnel.
d. Pesticides not applied in areas where food handling, ware
washing are in progress.
e. Fly electrocution devices provided.
14.0 GARBAGE AND REFUSE FACILITIES
a. Sufficient number of containers provided to hold all the
garbage and the refuse.
b. Containers provided with tight fitting leads, doors or covers.
c. Covers, doors in closed position when not in immediate use.
d. Containers lined and do not contribute hazards.
e. Smaller containers lined with heavy duty plastic bags.
f. After being emptied, each container thoroughly washed inside
and outside.
g. Refuse disposed off proper way as often as required to prevent
development of odours and attraction of insects.
15.0 INSPECTIONS / RECORD
a. Food establishment management cooperates fully on the
audit/inspection.
b. Deficiencies sited corrected on time.
c. Food establishment management conduct sanitation
inspection on weekly basis.
d. Records of inspections, as well as follow up actions forwarded
to management’s information.
16.0 FIRE PROTECTION/EMERGENCY PREPAREDNESS
a. Adequate number of fire extinguishers installed in
conspicuous location, readily accessible, clearly marked. Fire
extinguisher is of ABC type.
 CAMP CATERING FACILITY CHECKLIST

b. Fire alarm system in good condition (if any)

c. Personnel trained on fire fighting using the fire extinguisher.
d. Fire exits on building clearly marked with exit signs.
e. Emergency telephone numbers clearly displayed near
telephones for ready reference
17.0 FIRST-AID
a. First-aid kit provided with first-aid medicines
b. First-aid medicines are stored separately not to contaminate
food and ingredient.

Remarks (FURTHER INFORMATION)

OVERALL CONDITION: Excellent Satisfactory Unsatisfactory

Good Less satisfactory Hazardous

Name & Signature of the Inspector Date

Name & Signature of the Camp Manager Date