1. Kitchen Space & Layout
☐ Kitchen layout allows smooth workflow
☐ Adequate working space available
☐ Walkways are clear and unobstructed
☐ Workstations are properly arranged
2. Food Preparation Areas
☐ Raw and cooked food preparation areas are separated
☐ Dedicated preparation stations provided
☐ Food preparation surfaces are adequate and clean
☐ Cross-contamination risks minimized
3. Equipment Placement
☐ Equipment positioned for safe operation
☐ Sufficient space around equipment for cleaning
☐ Heavy equipment securely installed
☐ Frequently used equipment easily accessible
4. Storage Areas
☐ Dry storage area separate from food preparation
☐ Cold storage located conveniently
☐ Chemical storage separated from food storage
☐ Storage shelves are accessible and organized
5. Ventilation & Lighting
☐ Exhaust hood functioning properly
☐ Adequate ventilation throughout the kitchen
☐ Lighting sufficient for all work areas
☐ Light fixtures protected against breakage
6. Handwashing & Cleaning Facilities
☐ Handwashing stations easily accessible
☐ Sinks located conveniently for food handlers
☐ Cleaning equipment storage area provided
☐ Drainage system functioning properly
7. Safety & Accessibility
☐ Emergency exits remain unobstructed
☐ Fire extinguisher easily accessible
☐ Electrical panels accessible
☐ Non-slip flooring provided in work areas
8. Waste & Pest Control Layout
☐ Waste bins placed away from food preparation areas
☐ Waste removal route prevents contamination
☐ Doors and windows protected against pests
☐ No gaps or openings that allow pest entry
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