IV Personal Hygiene Annual medical examination & inoculation of food handlers against the enteric group of 2 25 diseases as per recommended schedule of the vaccine has been done. No person suffering from a disease or illness or with open wounds or burns is involved in 2 26 handling of food or materials which come in contact with food. Food handlers are maintaining personal cleanliness clothes, trimmed nails & moustache 4 27* etc) and personal behaviour (no loose jewellery, hand washing, no smoking, spitting etc). 2 28 Food handlers are equipped with suitable aprons, gloves, headgear, shoe etc. V Training & records keeping 2 29 Internal of the system is done periodically. 2 30 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 31 food hygienically. Appropriate documentation & records are available and retained for a period of one year or the 4 32* shelf-life of the product, whichever is more. points ....../74 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+ 74-70 Compliance Exemplar – A 66-70 Compliance/Satisfactory B 62-66 Needs Improvement No grade <62 Non Compliance Slaughter House Poultry – 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. Audit Question Scoring 1 Food establishment has an updated FSSAI License & NOC from local authority. 2 I Design & facilities The slaughter house has separate sections for various activities such as reception area, 2 2 slaughter hall, refrigerator etc & separate provision for the slaughter of different species & for different method of slaughter. 2 3 Floors are impervious, coated and non-slippery.
IV Personal Hygiene 25 Annual medical examination & inoculation of food handlers against the enteric group of diseases as per recommended schedule of the vaccine has been done. 2 26 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 27* Food handlers are maintaining personal cleanliness clothes, trimmed nails & moustache etc) and personal behaviour (no loose jewellery, hand washing, no smoking, spitting etc). 4 28 Food handlers are equipped with suitable aprons, gloves, headgear, shoe etc. 2 V Training & records keeping 29 Internal of the system is done periodically. 2 30 Food Business has a system to handle product complaints with for addressing complaints. 2 31 Food handlers have the necessary knowledge and skills & trained to enable them to handle food hygienically. 2 32* Appropriate documentation & records are available and retained for a period of one year or the shelf-life of the product, whichever is more. 4 points ....../74 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+ 74-70 Compliance – Exemplar A 66-70 Compliance/Satisfactory B 62-66 Needs Improvement No grade <62 Non Compliance Slaughter House – Poultry 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. Audit Question Scoring 1 Food establishment has an updated FSSAI License & NOC from local authority. 2 I Design & facilities 2 The slaughter house has separate sections for various activities such as reception area, slaughter hall, refrigerator etc & separate provision for the slaughter of different species & for different method of slaughter. 2 3 Floors are impervious, coated and non-slippery. 2
Consolidated%20Inspection%20Cheklists.docx