Sr. No.

Compliance Requirement

Compliance Status / Remarks

1

Ensure the vending/food premises are free from potential sources of contamination, including rubbish, wastewater, toilets, open drains and stray animals.

☐ Complied ☐ Not Complied

2

Ensure food-contact surfaces of vending carts are made of solid, rust/corrosion-resistant material and maintained in clean and good condition.

☐ Complied ☐ Not Complied

3

Protect vending carts and food from sun, wind and dust; keep food vending vans in a clean and protected place when not in use.

☐ Complied ☐ Not Complied

4

Provide a covered rubbish bin at the food stall/vending cart for waste generated during serving and consumption.

☐ Complied ☐ Not Complied

5

Ensure working surfaces are clean, hygienic, impermeable and easy to clean, preferably stainless steel, and positioned at least 60–70 cm above ground level.

☐ Complied ☐ Not Complied

6

Keep sale points, tables, awnings, benches, boxes, cupboards, glass cases and similar areas clean and tidy.

☐ Complied ☐ Not Complied

7

Ensure cooking utensils and crockery are clean, intact and free from cracks, chips or breakage.

☐ Complied ☐ Not Complied

8

Clean, wash and dry all containers at the close of business to prevent mould/fungal growth and infestation.

☐ Complied ☐ Not Complied

9

Use only potable water for cleaning, washing and preparation of food.

☐ Complied ☐ Not Complied

10

Transport drinking water in properly covered and protected containers and store it in clean, covered containers away from dust and filth.

☐ Complied ☐ Not Complied

11

Do not use utensils made of cadmium, lead, non-food-grade plastic or other toxic materials for cooking, storage or serving.

☐ Complied ☐ Not Complied

12

Clean utensils after every operation by removing debris, rinsing, scrubbing with detergent and washing under running tap water.

☐ Complied ☐ Not Complied

13

Use clean cloths for wiping utensils and maintain separate cloths for wiping hands, cleaning surfaces and floor cleaning.

☐ Complied ☐ Not Complied

14

Food handlers should use hand gloves and aprons, where necessary, and wear appropriate head gear and cover their mouth while working.

☐ Complied ☐ Not Complied

15

Remove dust/crumbs from plates and utensils using a cloth or wiper and dispose of the waste into a dustbin.

☐ Complied ☐ Not Complied

16

Do not permit persons suffering from infectious diseases to handle food.

☐ Complied ☐ Not Complied

17

Ensure food handlers maintain personal hygiene, wear clean clothes, keep fingernails trimmed and clean, and wash hands with soap/detergent and water before starting work and after touching food or using the toilet.

☐ Complied ☐ Not Complied

18

Food handlers should avoid wearing loose articles that may fall into food and avoid touching/scratching the face, head or hair while handling food.

☐ Complied ☐ Not Complied

19

Keep all food/articles intended for sale properly covered to prevent contamination.

☐ Complied ☐ Not Complied

20

Store food only in appropriate food-grade containers, including suitable steel containers, to prevent leakage and contamination.

☐ Complied ☐ Not Complied

21

Prohibit eating, chewing, smoking, spitting and nose-blowing within the food premises/vending area.

☐ Complied ☐ Not Complied

22

Prepare/cook food according to the day's requirement to minimise leftovers and ensure leftover consumables are refrigerated immediately after intended use.

☐ Complied ☐ Not Complied

23

Provide adequate racks for storage of food articles and clearly identify each commodity.

☐ Complied ☐ Not Complied

24

Provide separate compartments, wherever possible, for different classes of food to prevent cross-contamination.

☐ Complied ☐ Not Complied

25

Maintain rubbish/garbage bins with tight-fitting covers and empty/clean them daily by transferring waste to designated disposal locations.

☐ Complied ☐ Not Complied

26

Keep vegetarian and non-vegetarian food items segregated.

☐ Complied ☐ Not Complied

27

Clean refrigerators at least once a week, including removal of stains, ice particles and food particles.

☐ Complied ☐ Not Complied

28

Maintain refrigerator temperature between 4°C and 6°C.

☐ Complied ☐ Not Complied

29

Ensure the vending unit is located at a place approved by the local authorities.

☐ Complied ☐ Not Complied

30

Ensure the vending unit does not obstruct traffic or pedestrians and is not located near unhygienic places.

☐ Complied ☐ Not Complied