1. Personal Hygiene
☐ Hands washed before handling food
☐ Hands washed after handling raw food, waste, or cleaning chemicals
☐ Clean uniform worn
☐ Hair net/cap worn properly
☐ Fingernails clean and trimmed
☐ No jewelry on hands and wrists
☐ Gloves used correctly when required
☐ Staff free from illness symptoms
2. Raw Material Inspection
☐ Ingredients received from approved suppliers
☐ Packaging intact and undamaged
☐ Expiry dates checked
☐ Fruits and vegetables inspected for quality
☐ Frozen products received in frozen condition
☐ Chilled products received at correct temperature
3. Food Storage Before Preparation
☐ Raw and cooked foods stored separately
☐ Food covered and labeled
☐ FIFO (First In, First Out) followed
☐ Perishable foods stored at correct temperatures
☐ Ingredients stored off the floor
4.Preparation Area Hygiene
☐ Work surfaces cleaned and sanitized before use
☐ Cutting boards clean and in good condition
☐ Separate cutting boards used for raw and ready-to-eat foods
☐ Knives and utensils clean and sanitized
☐ No unnecessary items on preparation tables
☐ Food spills cleaned immediately
5. Food Handling Practices
☐ Fruits and vegetables washed properly
☐ Frozen foods thawed safely
☐ Raw meat handled separately from ready-to-eat foods
☐ Food protected from contamination during preparation
☐ Minimal bare-hand contact with ready-to-eat foods
☐ Ingredients measured and handled hygienically
6. Cross-Contamination Prevention
☐ Separate utensils for raw and cooked foods
☐ Separate storage containers used
☐ Color-coded chopping boards followed
☐ Cleaning cloths sanitized regularly
☐ Food-contact surfaces sanitized between tasks
7. Temperature Control
☐ Chilled ingredients kept below required temperature
☐ Food not left at room temperature unnecessarily
☐ Temperature checks recorded where required
☐ Hot food maintained at safe holding temperature
8. Allergen Control
☐ Allergen ingredients identified
☐ Separate utensils used for allergen-free preparation
☐ Cross-contact prevention measures followed
☐ Allergen information available to staff
9. Cleaning & Sanitisation During Preparation
☐ Handwash stations stocked with soap and paper towels
☐ Sanitizer available and correctly diluted
☐ Food-contact surfaces sanitized regularly
☐ Equipment cleaned after use
☐ Waste removed promptly from preparation area
10.Final Verification
☐ Prepared food covered and labeled
☐ No signs of contamination observed
☐ Preparation area left clean and sanitized
☐ Records completed where applicable
☐ Supervisor verification completed