Integrated Management System

DOCUMENT TITLE:

Doc Ref. No QAB-IMS-HSE-03 Issue Date Page No 05 Nov 2012 Page 1 of 3

Weekly Kitchen Inspection Checklist

S/ N 1. 1.1 . 1.2 . 1.3 . 1.4 . 1.5 . 1.6 . 1.7 . 2.1 . 2.2 . 2.3 . 2.4 . 2.5 . 2.6 . 2.7 . 2.8 . Questions General Facilities Are waste bins routinely emptied?

N/ A

Corrective Action

Pest Control is carried out as per schedule? Sockets or switches in good order? (not broken) Is fire equipment free from obstruction? Is a fire blanket available? Are overhead sprinkler/ detector clear of obstruction, stores etc.? Is there adequate lighting for the work being carried out?

2. Kitchen
Is sink drainage clear and free flowing? Are taps free from drips?

Is fridge clean and operational?

Is stove clean and operational?

Is equipment secured?

Is the area free from pests or evidence thereof?

Are electrical items free from damage? Is Electronic Fly killer installed and functioning?

Integrated Management System

DOCUMENT TITLE:

Doc Ref. No QAB-IMS-HSE-03 Issue Date Page No 05 Nov 2012 Page 2 of 3

Weekly Kitchen Inspection Checklist

S/ N 2.9 . 2.1 0. 2.1 1. 2.1 2. 3.1 . Questions

N/ A

Corrective Action

Is kitchen kept clean and good housekeeping? Is kitchen utensils are kept clean Is kitchen air conditioned and extractor fans are functioning? Is proper chopping blocks is used for cutting food/ vegetable/ meat etc.?

3. Food Storage
The storage of food is in such way that allows the First In-First out practice is observed. Expiry dates are clearly available? Dry Food is stored on shelves or benches. For Loose grain, flour etc. metal or plastic bins with tight fitting cover may be used Cleaning chemical, detergents, mops and brushes are not kept in the food store. The store is clean and free of any spillages. Suitable and adequate cold storage and refrigerated equipment are functioning.

3.2 . 3.3 . 3.4 . 3.5 . 3.6 .

4. Food handlers and Personal Hygiene

4.1 . 4.2 . 4.3 . 4.4 . 4.5 . Notices indicating Unauthorized persons are not allowed in food premises displayed All food handlers have a food handler certificate. Camp boss has the copies of all the certificates. Smoking is not allowed in the food handling area. Food handler appears clean, neat and tidy. They have clean hand with short finger nails and hair is covered during food handling. Food handlers have been provided with min. 2 uniforms Apron, Cap and non-slip footwear.

Integrated Management System

DOCUMENT TITLE:

Doc Ref. No QAB-IMS-HSE-03 Issue Date Page No 05 Nov 2012 Page 3 of 3

Weekly Kitchen Inspection Checklist

S/ N Questions

N/ A

Corrective Action

5. Dining Hall
5.1 . 5.2 . 5.3 . 5.4 . 5.5 . 5.6 . 5.7 . The mess is air conditioned and well lighted Adequate electronic fly killer is installed and functioning? Is Hand wash basin are provided outside the mess hall & no spillage in observed in hall? Are taps free from drips? Is Hot water available? Is water cooler and the filter functioning as required? Filter are change as per schedule Is drinking water is tested as per schedule? Is Test report is satisfactory? COMMENTS:

Inspected By:

Inspection Date: