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Food Hygiene Audit checklist

The professional inspection solution

You can conduct this checklist for free on the Checkbuster platform. You can use a lap-top, PC or the free inspection App

Food Preparation Area

  • 1.1 Food preparation area is clean and free from pests.
  • 1.2 Floors and walls are clean and dry.
  • 1.3 Drains and gullies are clean and appropriately covered.
  • 1.4 Exhaust system and filters are clean and in good working order.
  • 1.5 Food equipment and food contact surfaces are properly washed and sanitized after every use.
  • 1.6 All sinks and ware-washing areas are clean and well maintained.

2. Food Storage Area

  • 2.1 Food storage area is clean and free from pests.
  • 2.2 Food and storage area is clear of obstruction from unwanted boxes, crates and other articles.
  • 2.3 Food storage area is adequately ventilated.

3. Refreshment area

  • 3.1 Tables and chairs are kept clean.
  • 3.2 A table cleaning system is put in place to clear away food waste promptly.
  • 3.3 Fans and light fittings are clean and free of dirt and cobwebs.
  • 3.4 All walls and pillars are clean.
  • 3.5 Refreshment area is free from unwanted articles.
  • 3.6 No pet animal such as dog or cat are in the premises.

4. Toilets and Staff Locker Area

  • 4.1 Toilets are clean and dry.
  • 4.2 Toilets are well-ventilated and not of unpleasant odour.
  • 4.3 Basic amenities such as soap, toilet paper, hand dryer / hand towel and litter bins are readily available.
  • 4.4 Toilet facilities are in good working condition.
  • 4.5 Toilets are not used for any form of storage.
  • 4.6 Staff locker area is clean and tidy.
  • 4.7 Staff locker area is not used for storage purposes.

5. Waste Disposal Area

  • 5.1 Appropriate foot-operated refuse bins are used.
  • 5.2 Refuse bins are properly lined with plastic bags.
  • 5.3 Refuse bins are kept covered at all times when not in use.
  • 5.4 Refuse are properly bagged before disposal into bins.

6. Personal Hygiene

  • 6.1 Food handlers do not prepare food if they are suffering from food poisoning symptoms e.g. diarrhoea, vomitting.
  • 6.2 Clean aprons and tidy clothes are worn where handling food.
  • 6.3 Hair is kept in tidy condition, and covered with caps or hair nets where necessary.
  • 6.4 Sores, wounds or cuts on hands, if any, are covered with waterproof and brightly-coloured plaster.
  • 6.5 Fingernails are short,unpolished and clean.
  • 6.6 Hands are washed thoroughly with soap and water frequently and at appropriate times.
  • 6.7 Food handlers practise good personal hygiene.

7. Dry goods storage unit

  • 7.1 Dry goods, drink cans and other food items are stored neatly on shelves at least 30 cm above ground.
  • 7.2 Food is stored away from walls, overhead water and sewer lines.
  • 7.3 Food packaging and storage containers are properly labelled with content, date and time of purchase or expiry date.
  • 7.4 Proper stock rotation system such as the first-in-firstout (FIFO) system is used for inventory management.
  • 7.5 Insecticides, detergents and other chemicals are stored away from food products.

8. Refrigerator / Chiller / Freezer

  • 8.1 Refrigerated food storage units are in good working order and maintained at correct temperatures.
  • 8.2 Refrigerated food storage units are not overstocked.
  • 8.3 Refrigerated food storage units are kept clean and well-organised.
  • 8.4 All food is properly wrapped, labelled and dated.
  • 8.5 FIFO system is used for inventory management.
  • 8.6 Fresh food is stored in chiller and frozen food in freezer.
  • 8.7 Mutton and beef displayed in same chiller are segregated by compartments.
  • 8.8 Cooked food is stored above raw food.
  • 8.9 A temperature form is maintained to document storage temperatures.

9. Cooking Equipment

  • 9.1 Dirty / soiled utensils and equipment are washed immediately after use
  • 9.2 Crockery, utensils and appliances are not chipped, broken or cracked.
  • 9.3 Crockery, utensils and appliances are not badlystained or badly-scratched.
  • 9.4 Chopping boards and knives are thoroughly cleaned between tasks.
  • 9.5 Separate chopping boards, knives, tongs, spoons and other utensils are used for cooked and uncooked food.
  • 9.6 Meat grinders for processing pork, mutton and beef are labelled and separated.

10. Food Preparation and Holding

  • 10.1 Food supplies are obtained from licensed or approved sources.
  • 10.2 Ingredients used are fresh and not expired.
  • 10.3 Ingredients used are clean and washed thoroughly before cooking.
  • 10.4 Food is not prepared on floor, near toilet or drain.
  • 10.5 Food is prepared using potable water and clean crockery, utensils and equipment.
  • 10.6 Frozen food is thawed in chiller or microwave, and not by exposing on table at room temperature.
  • 10.7 Food is not prepared and kept at room temperature for prolonged periods before sale or consumption.
  • 10.8 Food is not repeatedly reheated for consumption over a few days.
  • 10.9 Food is cooled rapidly or appropriately before refrigerating.
  • 10.10 Appropriate food warmer or heating equipment is used to hold food.
  • 10.11 Food is properly covered and protected from contamination.
  • 10.12 Food is cooked thoroughly to the required temperature.
  • 10.13 Hot prepared food is held at 60°C and above.
  • 10.14 Cold prepared food is held in chilling / refrigeration unit at 5°C and below.

11. Food Handling and Serving Practices

  • 11.1 Bare hands are not used to handle cooked / ready-toeat food. Tongs, ladles, spoons or disposal gloves are used when handling and serving cooked / readyto-eat food.
  • 11.2 Disposal gloves are used in correct manner, and are changed regularly and when necessary.
  • 11.3 Food handlers observe good hygiene practices while handling food.
  • 11.4 For packed food, food is packed in clean package or wrapper made of materials that do not contaminate the food.

12. Food Transport Vehicle

  • 12.1 Vehicle is clean and well-maintained.
  • 12.2 Vehicle is free from pests and vermin.
  • 12.3 Shelves are provided in vehicle cabin for placing of food containers.
  • 12.4 Vehicle is adequately fitted with hot and / or coldholding facilities.

13. Food Transport Process

  • 13.1 Vehicle is not used for purposes other than transporting food.
  • 13.2 Food containers with tight fitting covers are used for storage and transportation of cooked food.
  • 13.3 Food is transported directly to designated site where it will be consumed.
  • 13.4 Food is transported at appropriate temperature.
  • 13.5 Loading and unloading of food is done in proper manner.

14. Food Handlers Records

  • 14.1 All food handlers have undergone the Basic Food Hygiene Course.
  • 14.2 All food handlers are registered with NEA.
  • 14.3 All food handlers have undergone the refresher training as required by NEA.
  • 14.4 Record of food handlers register is updated and kept in order.

15. Other Documentation

  • 15.1 Pest control records are in order.
  • 15.2 Service records of equipments, ventilation and exhaust systems are in order.
  • 15.3 Thermometers are calibrated on a routine basis.
  • 15.4 Records of control measures, eg. temperature readings of refrigerated units, hot holding temperature of food etc., are accurately documented and maintained.
  • 15.5 Cleaning and disinfection schedule is in order.