S. No.

Compliance Requirement

Compliance Status / Remarks

A. Cleaning

1

Food areas and equipment are cleaned between different tasks, particularly after handling raw food.

☐ Complied ☐ Not Complied

2

Food/water/drink spillages are cleaned immediately and thoroughly.

☐ Complied ☐ Not Complied

3

A systematic cleaning schedule is documented and implemented.

☐ Available ☐ Not Available

4

Cleaning schedule specifies what is to be cleaned.

☐ Yes ☐ No

5

Cleaning schedule specifies frequency of cleaning.

☐ Yes ☐ No

6

Cleaning schedule specifies method/procedure of cleaning.

☐ Yes ☐ No

7

Food handlers follow the prescribed cleaning schedule.

☐ Yes ☐ No

8

Cleaning instructions specify approved cleaning products to be used.

☐ Yes ☐ No

9

Cleaning products are stored away from raw, cooked and packed food.

☐ Yes ☐ No

10

Cleaning products are used/diluted in accordance with prescribed instructions.

☐ Yes ☐ No

11

Required contact time for cleaning products is followed as per manufacturer's instructions.

☐ Yes ☐ No

B. Raw Materials

12

Raw materials are procured only from reliable and known suppliers/dealers.

☐ Yes ☐ No

13

Raw materials are checked for visible deterioration before acceptance/use.

☐ Yes ☐ No

14

Raw materials are checked for abnormal/off-odour.

☐ Yes ☐ No

15

Raw materials are protected against physical hazards and foreign-body contamination.

☐ Yes ☐ No

16

Raw paste, sauces, etc. are stored in properly covered food-grade containers.

☐ Yes ☐ No

17

Stored pastes/sauces are periodically checked for fungal growth and deterioration.

☐ Yes ☐ No

C. Fruits & Vegetables

18

Fruits and vegetables are protected from cross-contamination and properly conserved.

☐ Yes ☐ No

19

Whole fruits and vegetables are washed with potable water before cutting/mixing.

☐ Yes ☐ No

20

Uncooked ready-to-eat fruits and vegetables are washed with 50 ppm chlorinated water before cutting, peeling or serving.

☐ Yes ☐ No

21

Fruits and vegetables are peeled/squeezed/cut using clean, non-absorbent, food-grade equipment and utensils.

☐ Yes ☐ No

22

Previously prepared fruits/vegetables are stored in clean, properly covered food-grade containers.

☐ Yes ☐ No

23

Prepared fruits/vegetables are maintained under refrigeration or at the appropriate maximum temperature for the product.

☐ Yes ☐ No

D. Non-Vegetarian Products

24

Raw meat and processed meat are physically separated from other foods, items and surfaces.

☐ Yes ☐ No

25

Separate cutting boards, dishes, knives and other utensils are used for raw meat/poultry/marine products.

☐ Yes ☐ No

26

A separate preparation area is provided for raw meat, poultry and marine products.

☐ Yes ☐ No

27

Hands are thoroughly washed before moving from raw meat/poultry/marine preparation to another activity.

☐ Yes ☐ No

28

All non-vegetarian products are adequately cooked.

☐ Yes ☐ No

29

Surfaces used for raw meat/poultry are washed with an appropriate antibacterial cleaning agent.

☐ Yes ☐ No

30

Surfaces used for raw meat/poultry are properly rinsed and sanitised after preparation.

☐ Yes ☐ No

31

Frozen products are thawed in accordance with the prescribed requirements for high-risk foods.

☐ Yes ☐ No

E. Cooking & Reheating

32

Preparation/processing/cooking is adequate to eliminate or reduce hazards to an acceptable level.

☐ Yes ☐ No

33

Cooking processes prevent re-contamination of food.

☐ Yes ☐ No

34

Preparation/cooking of vegetarian and non-vegetarian products is segregated.

☐ Yes ☐ No

35

Food is cooked/reheated thoroughly and is hot throughout.

☐ Yes ☐ No

36

Re-use of cooking oil is avoided as far as practicable.

☐ Yes ☐ No

37

Hot-held food is maintained at 60°C and cooled from 60°C to 21°C within 2 hours, or to 5°C within 4 hours, where applicable.

☐ Yes ☐ No

38

Reheated food reaches a minimum internal temperature of 74°C.

☐ Yes ☐ No

39

Food reheated in a microwave reaches 74°C and remains covered for 5 minutes for temperature equilibration.

☐ Yes ☐ No

40

Reheating is carried out rapidly using an oven, steamer, microwave, range or steam kettle.

☐ Yes ☐ No

41

Food is not reheated on a steam table, bain-marie, bun drawer or under a heat lamp.

☐ Yes ☐ No

42

Where cooking oil is reheated/reused, it is not reused more than three times; single use is preferred.

☐ Yes ☐ No

F. Chilling & Refrigeration

43

Semi-cooked/cooked and ready-to-eat short-shelf-life foods are not left standing at room temperature.

☐ Yes ☐ No

44

Chilled food intended for consumption is maintained at an adequately cold temperature.

☐ Yes ☐ No

45

Food requiring chilling is transferred to refrigeration promptly.

☐ Yes ☐ No

46

Cooked food is cooled as quickly as possible before refrigeration.

☐ Yes ☐ No

47

Chilled food is processed within the shortest practicable time.

☐ Yes ☐ No

48

Refrigerators and display units are maintained at temperatures appropriate to the food products.

☐ Yes ☐ No

49

Refrigerators are maintained at approximately 5°C for chilled food, as applicable.

☐ Yes ☐ No

50

Refrigeration/display units are maintained in good working condition.

☐ Yes ☐ No

G. Prevention of Cross-Contamination

51

Raw food/meat/poultry is kept separate from ready-to-eat food at all times.

☐ Yes ☐ No

52

Hands are thoroughly washed after handling raw meat/poultry.

☐ Yes ☐ No

53

Work surfaces, chopping boards and equipment are thoroughly cleaned before food preparation and after use.

☐ Yes ☐ No

54

Separate chopping boards and knives are used for raw fruits/vegetables, meat/poultry and ready-to-eat foods.

☐ Yes ☐ No

55

Raw meat/poultry is stored below ready-to-eat food in refrigerators to prevent dripping/contamination.

☐ Yes ☐ No

56

A separate refrigerator is provided for raw meat/poultry, where required by the operation.

☐ Yes ☐ No

57

Staff/food handlers are trained and made aware of measures for preventing cross-contamination.

☐ Yes ☐ No