Training & records keeping 2 33 Internal audit of the system is done periodically. 2 34 Food Business has a system to handle product complaints with for addressing complaints. Food handlers have the necessary knowledge and skills & trained to enable them to handle 2 35 food hygienically. Appropriate documentation & records are available and retained for a period of one year or the 4 36* shelf-life of the product, whichever is more. Total points ....../82 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+ 78-82 Compliance Exemplar – A 75-78 Compliance/Satisfactory B 70-75 Needs Improvement No grade <70 Non Compliance MEAT PROCESSING Date FBO Name Food Safety Officer FBO's representative FBO License No. Address Indicate the following Compliance (C), Noncompliance (NC), Partial Compliance (PC) or Not Applicable (NA) – S. No. Question Scoring 1 Food establishment has an updated FSSAI license and is displayed at a prominent location. 2 I Design & facilities The premise is located in area that is free from objectionable odour, smoke, dust & other 2 2 contaminants. The design and layout of food premises permit adequate maintenance, cleaning, provide 2 3 adequate working space and do not provide harbourage to pests. The premises & facilities are designed to provide separation by partition, location or other 2 4 effective means, between those operations which may cause contamination. The premise is well equipped with chilling room, freezing room, freezer store or freezer as per 2 5 the operation. 2 6 Floors are non-slippery, nontoxic, impervious & sloped appropriately;
Training & records keeping 33 Internal audit of the system is done periodically. 2 34 Food Business has a system to handle product complaints with for addressing complaints. 2 35 Food handlers have the necessary knowledge and skills & trained to enable them to handle food hygienically. 2 36* Appropriate documentation & records are available and retained for a period of one year or the shelf-life of the product, whichever is more. 4 Total points ....../82 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+ 78-82 Compliance – Exemplar A 75-78 Compliance/Satisfactory B 70-75 Needs Improvement No grade <70 Non Compliance MEAT PROCESSING Date FBO Name Food Safety Officer FBO's representative FBO License No. Address Indicate the following – Compliance (C), Noncompliance (NC), Partial Compliance (PC) or Not Applicable (NA) S. No. Question Scoring 1 Food establishment has an updated FSSAI license and is displayed at a prominent location. 2 I Design & facilities 2 The premise is located in area that is free from objectionable odour, smoke, dust & other contaminants. 2 3 The design and layout of food premises permit adequate maintenance, cleaning, provide adequate working space and do not provide harbourage to pests. 2 4 The premises & facilities are designed to provide separation by partition, location or other effective means, between those operations which may cause contamination. 2 5 The premise is well equipped with chilling room, freezing room, freezer store or freezer as per the operation. 2 6 Floors are non-slippery, nontoxic, impervious & sloped appropriately; 2
Consolidated%20Inspection%20Cheklists.docx