INSPECTION CHECK LIST

CATERING AND MESS FACILITIES

Locations: ______________ Date of inspection: _____________

Team leader: ______________ Team members: _____________

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Item Question YES NO N/A Remarks

1 Raw Material
1.1 Are meat and poultry supplied from a reputable supplier?
1.2 Are the delivery vehicles cleaned and adequate to the kind of raw material?
1.3 Is the expiring date stamped on the package?
1.4 Is the delivery temperature satisfactory?
1.5 Is the quality satisfactory?
1.6 Is the row material down-load and handled hygienically?
1.7 Is the food packing clean and not damaged?
2 Cold storage
2.1 Is the frozen food stored at temperature < - 18 ºC?
2.2 Is the freezer chamber provided an outside thermometer gauge?
2.3 Is the freezer chamber provided with metal shelves?
2.4 Is lighting adequate inside the chamber?
2.5 If walk-in freezer, is safety device provided to prevent accidental lock-in?
2.6 Is chilled food kept at a temperature from – 3 ºC to -1 ºC?
2.7 Is refrigerated food kept at a temperature from + 1 ºC to + 4 ºC?
2.8 Are the electrical connection of freezer and refrigerators safe?
2.9 Are the freezer and refrigerators clean inside and outside?
3 Storage
Item Question YES NO N/A Remarks
3.1 Is storage provided with metal shelves?
3.2 Are stocks rotation procedures in place and observed?
3.3 Is storage temperature satisfactory?
3.4 There are presence of rust on the metal shelves
3.5 Is the clearness of the storages satisfactory?
3.6 Are chemicals stored separately from food?
3.7 Are raw and cooked food kept separately to avoid cross contamination?
3.8 Is cooked food, if not served in short time, chilled?
3.9 Is the cooked food, if served in short time, kept warm > 63 ºC?
4 Preparation
4.1 Are surfaces, equipment and utensils provided for food preparation?
4.2 Are surfaces, equipment and utensils clean to prevent contamination?
4.3 Are fresh fruits and vegetables washed and disinfected before to serve them?
4.4 Are different utensils available for vegetable and meet preparation?
4.5 Are bins with lids provided in the area to dispose packing material and
rejected parts?
4.6 Are dedicated washing facilities available for washing raw material?
4.7 Are there potential foreign bodies in preparation area?
5 Cooking
5.1 Are cooking equipment (oven, ring, bakery) fit for purpose?
5.2 Is the cooking equipment (oven, ring, bakery) cleanness satisfactory?
5.3 Is a fumes extraction system provided and in working conditions?
5.4 Are pots and pans provided with handles to avoid burn injuries?
5.6 Is the cooking utensils hygiene satisfactory?
5.7 Is there any risk of contamination during the cooking process?
6 Kitchen
6.1 Are walls and floors finished by material (as ceramic) that allows washing
and disinfecting them?
6.2 Are cavities present on walls and floors where the pests can recover?
Item Question YES NO N/A Remarks
6.3 Are windows and doors provided with insects nets?
6.4 Are electrical sockets in according with electrical standards?
6.5 Are electrical plugs, cable and connection in according with electrical
standards?
6.6 Are fire extinguishers provided?
6.7 Are the fire extinguishers maintained and labelled?
6.8 Are trip hazardous present?
6.9 Are the escape ways kept clear?
6.10 Is the hygiene of kitchen satisfactory?
6.11 Are toilet facilities available for kitchen personnel?
6.12 Are wash-hands basins provided?
6.13 Are cleaned dry towels and liquid soap provided?
6.14 Is the toilets and wash-hands basins hygiene satisfactory?
7 Personnel
7.1 Do the personnel have valid medical certificate?
7.2 Are sign of sickness visible during the inspection?
7.3 Is the no-smoking policy implemented?
7.4 Do the personnel wear clean over-clothing (preferably light-coloured)?
7.5 Do the personnel wear suitable head covering which completely enclose the
hair?
7.6 Do the personnel who handle/serve food wear gloves?
7.7 Do the personnel who clean and wash wear rubber gloves and apron?
7.8 Do staffs have a basic knowledge of food safety and hygiene?
7.9 Do staffs know they should report certain type of illness and infections?
8 Pests control
8.1 Is there evidence of pests?
8.2 Are pests disinfestations carried out regularly?
8.3 At what time pests disinfestations is usually carried out?
9 Wastes
Item Question YES NO N/A Remarks
9.1 How often the wastes are removed from the kitchen?
9.2 Is the wastes hold in plastic sacs and sealed?
9.3 Are the sacs dumped into waste containers with lids outside kitchen?
9.4 Is the waste containers area cleaned and pests control carried out
periodically?
9.5 Are the wastes removed from the outside area daily?
9.6 Are the wastes containers cleaned/washed periodically?
10 Cutlery and dishes
10.1 Is dish-washing machine available?
10.2 Are cutlery disinfected by high temperature/UV/disinfectant?
10.3 Are appropriate detergents provided?
10.4 Are clean rags/sponges available?
10.5 Is the dishes/cutlery washing area separated from the kitchen?
10.6 Is the dishes/cutlery washing area hygiene satisfactory?
11 Self-service line
11.1 Is the self-service line clean?
11.2 Is the hot food kept on the line on a temperature > 63 ºC
11.3 Are vegetables and cold food kept in a refrigerated area?
11.4 Are the dishes ready with food covered?
11.5 Are provided utensils to avoid touching bread?
12 Dinning area
12.1 Is the mess large enough to seat 50% of camp population?
12.2 Is the mess air conditioned and well lighted?
12.3 Are the outside doors self closing?
12.4 Are wash-hands basins, soap and paper towels provided outside the mess
halls?
12.5 Are the tables and chairs clean
12.6 Is the mess hygiene satisfactory?