1. Personal Hygiene
☐ Staff washed hands properly before work
☐ Handwash stations stocked with soap and tissues
☐ Clean uniforms worn by all staff
☐ Hair nets/caps worn properly
☐ No jewelry in food preparation areas
☐ Gloves used correctly where required
2. Food Preparation Areas
☐ Preparation tables cleaned and sanitized
☐ Cutting boards cleaned after use
☐ Knives and utensils sanitized
☐ Raw and cooked food handled separately
3. Equipment Cleaning
☐ Refrigerators cleaned externally and internally
☐ Freezers clean and organized
☐ Ovens cleaned after use
☐ Grills and fryers free from grease buildup
☐ Mixers, slicers, and food processors sanitized
☐ Microwave cleaned inside and outside
4. Washing Area
☐ Three-compartment sink clean
☐ Correct sanitizer concentration maintained
☐ Dishwashing machine operating properly
☐ Clean dishes stored correctly
☐ No dirty utensils left overnight
5. Storage Areas
☐ Dry storage area clean and organized
☐ Shelves free from dust and spills
☐ Food stored off the floor
☐ FIFO (First In First Out) followed
☐ Chemicals stored separately from food
6. Floors, Walls & Ceilings
☐ Floors swept and mopped
☐ No standing water present
☐ Walls clean and free from stains
☐ Ceilings free from cobwebs and dust
☐ Floor drains cleaned and odor-free
7. Waste Management
☐ Garbage bins cleaned and sanitized
☐ Bin lids functioning properly
☐ Waste removed regularly
☐ External waste area clean and pest-free
8. Washrooms
☐ Toilets cleaned and disinfected
☐ Handwash facilities operational
☐ Soap and tissue available
☐ Floors dry and clean
☐ Waste bins emptied regularly
9. Pest Control
☐ No signs of insects or rodents
☐ Pest-control devices functioning
☐ Doors and windows properly sealed
☐ Pest-control records available
10. Final Sanitisation Verification
☐ Sanitizer dilution checked and recorded
☐ Food-contact surfaces sanitized after cleaning
☐ Cleaning records completed and signed
☐ Corrective actions recorded if issues found