Food Preparation Area AUDIT

GUJRAL RESTAURANTS & MANAGEMENT PVT LTD.
Food Hygiene
Audit checklist
1. Food Preparation Area

 1.1 Food preparation area is clean and free from pests.
 1.2 Floors and walls are clean and dry.
 1.3 Drains and gullies are clean and appropriately covered.
 1.4 Exhaust system and filters are clean and in good working order.
 1.5 Food equipment and food contact surfaces are properly washed and
sanitized after every use.
 1.6 All sinks and ware-washing areas are clean and well maintained.
2. Food Storage Area

 2.1 Food storage area is clean and free from pests.
 2.2 Food and storage area is clear of obstruction from unwanted boxes, crates
and other articles.
 2.3 Food storage area is adequately ventilated.
3. Refreshment area
 3.1 Tables and chairs are kept clean.
 3.2 A table cleaning system is put in place to clear away food waste promptly.
 3.3 Fans and light fittings are clean and free of dirt and cobwebs.
 3.4 All walls and pillars are clean.
 3.5 Refreshment area is free from unwanted articles.
 3.6 No pet animal such as dog or cat are in the premises.
4. Toilets and Staff Locker Area

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GUJRAL RESTAURANTS & MANAGEMENT PVT LTD. Food Hygiene
Audit checklist
 4.1 Toilets are clean and dry.

 4.2 Toilets are well-ventilated and not of unpleasant odor.
 4.3 Basic amenities such as soap, toilet paper, hand dryer / hand towel and
litter bins are readily available.
 4.4 Toilet facilities are in good working condition.
 4.5 Toilets are not used for any form of storage.
 4.6 Staff locker area is clean and tidy.
 4.7 Staff locker area is not used for storage purposes.
5. Waste Disposal Area

 5.1 Appropriate foot-operated refuse bins are used.
 5.2 Refuse bins are properly lined with plastic bags.
 5.3 Refuse bins are kept covered at all times when not in use.
 5.4 Refuse are properly bagged before disposal into bins.
6. Personal Hygiene
 6.1 Food handlers do not prepare food if they are suffering from food
poisoning symptoms e.g. diarrhea, vomiting.
 6.2 Clean aprons and tidy clothes are worn where handling food.
 6.3 Hair is kept in tidy condition, and covered with caps or hair nets where
necessary.
 6.4 Sores, wounds or cuts on hands, if any, are covered with waterproof and
brightly-colored plaster.
 6.5 Fingernails are short, unpolished and clean.
 6.6 Hands are washed thoroughly with soap and water frequently and at
appropriate times.
 6.7 Food handlers practice good personal hygiene.
MOTI MAHAL DELUX

Audit checklist
7. Dry goods storage unit

 7.1 Dry goods, drink cans and other food items are stored neatly on shelves at
least 30 cm above ground.
 7.2 Food is stored away from walls, overhead water and sewer lines.
 7.3 Food packaging and storage containers are properly labelled with content,
date and time of purchase or expiry date.
 7.4 Proper stock rotation system such as the first-in-first out (FIFO) system is
used for inventory management.
 7.5 Insecticides, detergents and other chemicals are stored away from food
products.
8. Refrigerator / Chiller / Freezer

 8.1 Refrigerated food storage units are in good working order and maintained
at correct temperatures.
 8.2 Refrigerated food storage units are not overstocked.
 8.3 Refrigerated food storage units are kept clean and well-organized.
 8.4 All food is properly wrapped, labelled and dated.
 8.5 FIFO system is used for inventory management.
 8.6 Fresh food is stored in chiller and frozen food in freezer.
 8.7 Mutton and beef displayed in same chiller are segregated by
compartments.
 8.8 Cooked food is stored above raw food.
 8.9 A temperature form is maintained to document storage temperatures.
9. Cooking Equipment
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Audit checklist
 9.1 Dirty / soiled utensils and equipment are washed immediately after use
 9.2 Crockery, utensils and appliances are not chipped, broken or cracked.
 9.3 Crockery, utensils and appliances are not badly stained or badly-scratched.
 9.4 Chopping boards and knives are thoroughly cleaned between tasks.
 9.5 Separate chopping boards, knives, tongs, spoons and other utensils are
used for cooked and uncooked food.
 9.6 Meat grinders for processing pork, mutton and beef are labelled and
separated.
10. Food Preparation and Holding

 10.1 Food supplies are obtained from licensed or approved sources.
 10.2 Ingredients used are fresh and not expired.
 10.3 Ingredients used are clean and washed thoroughly before cooking.
 10.4 Food is not prepared on floor, near toilet or drain.
 10.5 Food is prepared using potable water and clean crockery, utensils and
equipment.
 10.6 Frozen food is thawed in chiller or microwave, and not by exposing on
table at room temperature.
 10.7 Food is not prepared and kept at room temperature for prolonged periods
before sale or consumption.
 10.8 Food is not repeatedly reheated for consumption over a few days.
 10.9 Food is cooled rapidly or appropriately before refrigerating.
 10.10 Appropriate food warmer or heating equipment is used to hold food.
 10.11 Food is properly covered and protected from contamination.
 10.12 Food is cooked thoroughly to the required temperature.
 10.13 Hot prepared food is held at 60°C and above.
 10.14 Cold prepared food is held in chilling / refrigeration unit at 5°C and
below.
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Audit checklist
11. Food Handling and Serving Practices

 11.1 Bare hands are not used to handle cooked / ready-to eat food. Tongs,
ladles, spoons or disposal gloves are used when handling and serving cooked /
ready to-eat food.
 11.2 Disposal gloves are used in correct manner, and are changed regularly and
when necessary.
 11.3 Food handlers observe good hygiene practices while handling food.
 11.4 For packed food, food is packed in clean package or wrapper made of
materials that do not contaminate the food.
12. Food Transport Vehicle

 12.1 Vehicle is clean and well-maintained.
 12.2 Vehicle is free from pests and vermin.
 12.3 Shelves are provided in vehicle cabin for placing of food containers.
 12.4 Vehicle is adequately fitted with hot and / or cold holding facilities.
13. Food Transport Process

 13.1 Vehicle is not used for purposes other than transporting food.
 13.2 Food containers with tight fitting covers are used for storage and
transportation of cooked food.
 13.3 Food is transported directly to designated site where it will be consumed.
 13.4 Food is transported at appropriate temperature.
 13.5 Loading and unloading of food is done in proper manner.
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Audit checklist
14. Food Handlers Records

 14.1 All food handlers have undergone the Basic Food Hygiene Course.
 14.2 All food handlers are registered with NEA.
 14.3 All food handlers have undergone the refresher training as required by
NEA.
 14.4 Record of food handlers register is updated and kept in order.
15. Other Documentation

 15.1 Pest control records are in order.
 15.2 Service records of equipments, ventilation and exhaust systems are in
order.
 15.3 Thermometers are calibrated on a routine basis.
 15.4 Records of control measures, eg. Temperature readings of refrigerated
units, hot holding temperature of food etc., are accurately documented and
maintained.
 15.5 Cleaning and disinfection schedule is in order.
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Food Preparation Area AUDIT

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GUJRAL RESTAURANTS & MANAGEMENT PVT LTD.

1. Food Preparation Area

2. Food Storage Area

4. Toilets and Staff Locker Area

 4.1 Toilets are clean and dry.

5. Waste Disposal Area

MOTI MAHAL DELUX

7. Dry goods storage unit

8. Refrigerator / Chiller / Freezer

MOTI MAHAL DELUX

10. Food Preparation and Holding

MOTI MAHAL DELUX

11. Food Handling and Serving Practices

12. Food Transport Vehicle

13. Food Transport Process

MOTI MAHAL DELUX

14. Food Handlers Records

15. Other Documentation

MOTI MAHAL DELUX

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