Canteen Checklist

Name of Outlet: ………………………….

S.No Particulars Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Hygiene of Food Rooms &
Equipment
1. Are canteen and equipment in
good condition and well
maintained?
2. Are food processingareaisclean and
tidy and do staff clean as they go
including difficult areas?
3. Is equipment easy to clean
and kept in a clean
condition?
4. Are all food and hand contact
surfaces e.g. work surfaces,
slicers, fridge handles, probe
thermometers, in good condition
and cleaned/ disinfected
regularly?
5. Are suitable and approved
cleaning chemicals available and
stored correctly and are
proper cleaning methods
used?
Food Storage
6. Are deliveries appropriately
stored immediately?
7. Is ready-to-eat food stored
separate from raw food in the
fridges and freezers?
8. Is food in fridges/freezers
covered and properly
marked?
9. Are high risk foods date coded,
codes checked daily and stock
rotated?
10. Are dried goods stored correctly
e.g. in a suitable room, off the
floor, in covered containers?
11. Is outer packaging removed from
ready-to-eat food before being
placed into a clean area?
12. Are freezers working
properly?
13. Are fridges and freezers
defrosted regularly?

Food Handling Practices

14. Are ready-to-eat foods prepared
in separate clean areas?
15. Is the dishwasher in good
working order and regularly
serviced?
16. Is wrapping and packaging used
for ready-to-eat food kept in the
clean area?
17. Do controls are being followed
to ensure staff changes clothing
and wash hands before
handling ready-to-eat food.
18. Are staffs handling food as
little as possible with bare
hands? eg Using tongs
19. If colour coded equipment is
provided (e.g. utensils, chopping
boards), is it correctly used?
20. Are high risk foods prepared in
small batches and placed in the
fridge immediately after
handling/preparation?
21. Are vegetables/fruit/salads/
trimmed and washed thoroughly
before use ?
22. Are ready-to-eat foods kept
separate on display and screened
from customers?
23. Are adequate clean utensils
available for self service?
24. Are frozen foods defrosted
safely?
25. Are controls being followed to
 ensure staff washes hands after
handing raw food and before
touching surfaces, such as
cash registers?

26. Is a separate probe thermometer

used for ready-to-eat foods and
properly cleaned/disinfected
before use?
Personal Hygiene
27. Are staff fit to work, wearing
clean, suitable protective
clothing and following
personal hygiene rules
particularly hand washing?
28. Are wash hand basins clean with
hot water, soap and hygienic
hand drying facilities?
29. Are wash hand basins used for
hand washing only and is
effective hand washing by
staff regularly observed?
30. Are staff toilets and changing
facilities clean and tidy?
Pest Control
31. Are premises pest proofed
and free from any signs of
pests?
32. Where necessary are external
doors/ windows fitted with
suitable flyscreens?
33. Is food properly protected
from risk of contamination by
pests?
Waste Control
34. Is waste in food rooms stored
correctly?
35. Is food waste stored correctly
outside and is the refuse area
kept clean?
36. Is unfit food clearly labelled and
stored separately from other
foods?
37. Different color dustbins are
installed and Black bags are
kept in bins?
Food Price
38. Are the commodity Prices are
according to the approved rate
List.
39. Is there any kind of
overcharging from the
customers?
40. Food is serving in right
quantity and quality as
committed to the management.
 41. Only allowed ingredients are
used in preparation of food.

Signatures

Remarks:

Special Note:

Committee Member Signatures……………………………