DOC.

NO: CT/OR/C080/F-025
Rev No. 00
Date: 23/10/2019
Page 1 of 3
FOOD INSPECTION CHECKLIST

Food Inspection Checklist

Date:

Sr. Inspection Yes No Remark

No.
Storage of Raw materials
1 All supplies are stored at proper storage
areas
2 Storage area is clean and free of debris,
empty boxes or other refuse
3 Storage area is dry and well ventilated and
well lighted
4 Storage area is free from insects, pests or
their remains
5 Stored products are completely covered
6 Raw materials are stacked properly (heavy
cartons, glass jars stored on
lower shelves)
7 Chemicals and cleaning supplies are stored
away from food and other
food related supplies (packaging material
etc.) under lock and key
8 Non-veg. & veg. products are kept physically
separated or stored in
different containers/racks/Compartments.
9 All products are stored covered in clean and
intact containers

Dry Storage
10 All foods and paper/packaging supplies are
stored off the floor and away
from the walls
11 All products are labeled with name and date

Preparation of Raw material

12 Only potable water from safe source is used
for preparation of raw
materials/or as an ingredient in food products
13 Work surfaces are cleaned properly before
starting work
14 Raw and cooked products are stored
physically separated
15 Unused thawed food is discarded
16 Only clean and intact equipments are used
17 Products are kept covered after preparation /
cooking
18 Only potable water is used for washing of
food products
19 Wash water is not re-used for washing
 DOC. NO: CT/OR/C080/F-025
Rev No. 00
Date: 23/10/2019
Page 2 of 3
FOOD INSPECTION CHECKLIST

equipments, utensils,
containers or food products

Cooking/Processing
20 Processing/cooking is done in clean and
hygienic area
21 Clean equipments and utensils are used for
cooking/processing
22 Separate equipments and utensils are used
with colour coding, Red
colour code for non-veg and green colour for
veg.
23 Frying oil/fat is changed immediately when
there is colour change,
visible fouling, syrupiness, scum formation
24 Processing of food/handling/serving is done
in covered areas
25 Water used in the food processing, washing
is potable
26 water used in the beverages or served for
drinking is potable water

Preparation of cooked food before

serving
27 Cooked food is not left at room temperature
for more than 2 hours.
28 All uncooked salads, fresh fruits &
vegetables etc. are freshly prepared
to the extent possible
29 Surplus food is not mixed up with freshly
prepared food
30 Transported cooked food is consumed/used
within 4 hours of its arrival

Personnel Hygiene
31 Personnel serving food wears clean cloths
32 Personnel serving food is not handling food
with bare hands & uses
spatula/spoon etc. for serving

Utensil and Equipments

33 Cooking utensils, cutlery and crockery shall
be clean and not broken/chipped
34 Cooking utensils, cutlery and crockery shall
be made of food grade Material
35 Cooking, storage and serving are done in
food grade utensils
36 Sink of adequate size and running water
supply is available for washing
utensils/equipments
37 All utensils and equipments are washed with
 DOC. NO: CT/OR/C080/F-025
Rev No. 00
Date: 23/10/2019
Page 3 of 3
FOOD INSPECTION CHECKLIST

cleaning agent /detergent and

rinsed with clean warm water after every use
38 Utensils are not be wiped with aprons, soiled
cloths, unclean towels, or hands
39 Food contact surfaces, utensils and
equipments are kept clean and sanitized
between uses
40 Washed utensils and equipments are stored
properly and kept inverted at
clean and designated place

Cleaning and Hygiene of establishment

41 Grills of coolers, air conditioning units, fans,
condensers and humidifiers
are cleaned at least once a month, and more
often if necessary.
42 Work tables, kitchen aids, taps, door-knobs
and sinks are cleaned and
disinfected every day
43 Exhaust system is properly functioning
44 Area is well maintained, clean and well
illuminated
45 Pest control is done

Personnel Hygiene
46 Clean hand wash-basin is provided and soap
and adequate water provided.
47 Any food handling area should not be directly
connected to the toilet
48 Toilets are cleaned once daily or frequently
as necessary
49 Aprons, hand gloves, face masks and head
covers/nets are provided
50 Whether health check-up is conducted
periodically and record of Medical
examination maintained.

Checked By: ______________________