2 Cleaning of equipment, food processing area & premises is done as per cleaning schedule & cleaning 33 programme. CIP is practiced. 2 Preventive maintenance of equipment and machinery are carried out regularly as per the instructions of 34 the manufacturer. 2 Measuring & monitoring devices are calibrated periodically from accredited centres. 35 4 Pest control program is available & pest control activities are carried out by trained and experienced 36* personnel. 2 37 No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.) 2 38 Food waste and other refuse are removed periodically from food handling areas to avoid accumulation. 2 Disposal of sewage and effluents is done in conformity with standards laid down under Environment 39 Protection Act, 1986. 2 40 Effluent Treatment Plant (ETP) is in place. 2 Proper arrangements are available in place for cleaning, sanitizing of road milk tankers bringing chilled 41 milk to processing unit., milk tanks, can etc. 2 42 Vehicles used in transporting milk must be dedicated, insulated & covered. IV Personal Hygiene 2 Annual medical examination & of inoculation of food handlers against the enteric group of diseases as 43 per recommended schedule of the vaccine has been done. 2 No person suffering from a disease or illness or with open wounds or burns is involved in handling of 44 food or materials which come in contact with food. 4 Food handlers are maintaining personal cleanliness (clean clothes, trimmed nails & moustache etc) and 45* personal behaviour (no loose jewellery, hand washing, no smoking, spitting etc). 2 46 Food handlers are equipped with suitable aprons, gloves, headgear, shoecover etc. V Training & records keeping 2 47 Internal audit of the system is done periodically. 2 48 Food Business has a system to handle product complaints with for addressing complaints. 2 Food handlers have the necessary knowledge and skills & trained to enable them to handle food 49 hygienically. Appropriate documentation & records are available and retained for a period of one year or the shelf-life 4 50* of the product, whichever is more. Total points ....../110 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+ 105-110 Compliance Exemplar –
33 Cleaning of equipment, food processing area & premises is done as per cleaning schedule & cleaning programme. CIP is practiced. 2 34 Preventive maintenance of equipment and machinery are carried out regularly as per the instructions of the manufacturer. 2 35 Measuring & monitoring devices are calibrated periodically from accredited centres. 2 36* Pest control program is available & pest control activities are carried out by trained and experienced personnel. 4 37 No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.) 2 38 Food waste and other refuse are removed periodically from food handling areas to avoid accumulation. 2 39 Disposal of sewage and effluents is done in conformity with standards laid down under Environment Protection Act, 1986. 2 40 Effluent Treatment Plant (ETP) is in place. 2 41 Proper arrangements are available in place for cleaning, sanitizing of road milk tankers bringing chilled milk to processing unit., milk tanks, can etc. 2 42 Vehicles used in transporting milk must be dedicated, insulated & covered. 2 IV Personal Hygiene 43 Annual medical examination & of inoculation of food handlers against the enteric group of diseases as per recommended schedule of the vaccine has been done. 2 44 No person suffering from a disease or illness or with open wounds or burns is involved in handling of food or materials which come in contact with food. 2 45* Food handlers are maintaining personal cleanliness (clean clothes, trimmed nails & moustache etc) and personal behaviour (no loose jewellery, hand washing, no smoking, spitting etc). 4 46 Food handlers are equipped with suitable aprons, gloves, headgear, shoecover etc. 2 V Training & records keeping 47 Internal audit of the system is done periodically. 2 48 Food Business has a system to handle product complaints with for addressing complaints. 2 49 Food handlers have the necessary knowledge and skills & trained to enable them to handle food hygienically. 2 50* 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 ....../110 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+ 105-110 Compliance – Exemplar
Consolidated%20Inspection%20Cheklists.docx