2 8 Non food or hazardous material is not transported with food material. 2 Mix loads of food material are adequately compartmentalized to prevent cross 9 contamination. 2 Constant monitoring of temperature is done, while transporting temperature sensitive 10 products. 2 Bulk foodstuffs in liquid, granulate or powder form are transported in containers/tankers 11 reserved for the transport of foodstuffs & they are to be marked "for foodstuffs only". III Maintenance & sanitation Food premises and equipment are maintained in an appropriate of repair and 2 12 cleanliness. 2 13 Regular preventive maintenance is conducted. 4 14* Pest control activities being carried out by trained and experienced personnel. 2 Records of pesticides/insecticides used are maintained, showcasing the type, quantity and 15 concentrations used; where, when and how applied, and the targeted pest are maintained. IV Personal Hygiene 2 Record of annual medical examination & of inoculation of food handlers against the enteric 16 group of diseases as per recommended schedule of the vaccine is available. 4 17* Food handlers are maintaining personal cleanliness and personal behaviour 2 18 Food handlers are equipped with proper aprons, gloves, head gear etc. V Records keeping Food handlers have the necessary knowledge and skills & trained to enable them to handle 19 2 food hygienically. 20* Appropriate documentation & records are available and retained for specific period. 4 Total points ....../50 Asterisk mark (*) questions may significantly impact food safety & should be addressed as a priority. Failure to any of the mark (*) question, will lead to Non Compliance Grading – A+ 46-50 Compliance Exemplar – A 44-46 Compliance/Satisfactory B 40-44 Needs Improvement No grade <40 Non Compliance CATERERS Date FBO Name Food Safety Officer FBO's representative FBO License No. Address
8 Non food or hazardous material is not transported with food material. 2 9 Mix loads of food material are adequately compartmentalized to prevent cross contamination. 2 10 Constant monitoring of temperature is done, while transporting temperature sensitive products. 2 11 Bulk foodstuffs in liquid, granulate or powder form are transported in containers/tankers reserved for the transport of foodstuffs & they are to be marked "for foodstuffs only". 2 III Maintenance & sanitation 12 Food premises and equipment are maintained in an appropriate of repair and cleanliness. 2 13 Regular preventive maintenance is conducted. 2 14* Pest control activities being carried out by trained and experienced personnel. 4 15 Records of pesticides/insecticides used are maintained, showcasing the type, quantity and concentrations used; where, when and how applied, and the targeted pest are maintained. 2 IV Personal Hygiene 16 Record of annual medical examination & of inoculation of food handlers against the enteric group of diseases as per recommended schedule of the vaccine is available. 2 17* Food handlers are maintaining personal cleanliness and personal behaviour 4 18 Food handlers are equipped with proper aprons, gloves, head gear etc. 2 V Records keeping 19 Food handlers have the necessary knowledge and skills & trained to enable them to handle food hygienically. 2 20* Appropriate documentation & records are available and retained for specific period. 4 Total points ....../50 Asterisk mark (*) questions may significantly impact food safety & should be addressed as a priority. Failure to any of the mark (*) question, will lead to Non Compliance Grading – A+ 46-50 Compliance – Exemplar A 44-46 Compliance/Satisfactory B 40-44 Needs Improvement No grade <40 Non Compliance CATERERS Date FBO Name Food Safety Officer FBO's representative FBO License No. Address
Consolidated%20Inspection%20Cheklists.docx