1. Food Labeling & Identification
☐ All food items are labeled with name and preparation/receiving date
☐ Expiry or use-by dates are clearly marked
☐ Opened packages are labeled correctly
☐ Labels are legible and securely attached
2. Temperature Control
☐ Chilled foods stored at 0°C–5°C
☐ Frozen foods stored at -18°C or below
☐ Temperature records maintained regularly
☐ Temperature monitoring devices are working properly
3. Food Arrangement & Segregation
☐ Raw food stored separately from cooked/ready-to-eat food
☐ Raw meat stored below ready-to-eat foods
☐ Allergen-containing foods stored separately where required
☐ Food stored according to category
4. Washing Area
☐ Food stored in clean, food-grade containers
☐ Containers are covered with tight-fitting lids
☐ Damaged or broken containers are not used
☐ Containers are clean and dry before use
5. FIFO & Stock Rotation
☐ FIFO (First In, First Out) followed
☐ Older stock used before newer stock
☐ Expired food removed immediately
☐ Stock rotation records maintained
6. Dry Storage
☐ Dry storage area is clean and well-ventilated
☐ Food stored at least 15 cm (6 inches) above the floor
☐ Shelves are clean and organized
☐ No signs of moisture or mold
7. Cold Storage
☐ Refrigerators are not overcrowded
☐ Air circulation is not blocked
☐ Refrigerator doors remain closed when not in use
☐ Food is properly covered to prevent contamination
8. Pest & Contamination Prevention
☐ No signs of insects or rodents in storage areas
☐ Chemicals stored separately from food
☐ Food protected from dust, moisture, and contamination
☐ Storage areas cleaned and sanitized regularly