FOOD CONTROL INSPECTION CHECKLIST

Effectivitiy Date: July 1, 2019 Prepared By: Ellen Leyco

Document Code: Issue Revision No.: Reviewed By: Eric Canlas
QM-FSCC-0011 Page 1 of 1 Approved By: Divya Kowshik

Food control inspection checklist

HACCP CHECKLIST THRU PROJECT ALERT

INSTRUCTION: Check store compliance to D.M Food Safety requirements. Put "check" if the requirement is met and "X" if not met.
Total is 51/51 , passing rate
Frequency: 1 X a week DATE:

I. Critical Requirements
REQUIREMENTS
WEEK WEEK WEEK WEEK Remarks
1 2 3 4
Employees shall be free from illness and shall not work with open injuries such as cuts, sores or wounds. If used,
1 wound dressings shall be clean and water proof.
Hazardous substances, lubricants and chemicals such as cleaning materials and pesticides shall be approved for
2 the intended use , properly labeled and stored securely in a way that prevents contamination of food and food
contact surfaces
3 Food shall be obtained from approved sources with proper records and inspected upon arrival

Raw animal products that are sold as cooked or pasteurized shall be cooked to a required minimum internal
4 temperature of 75° C ( at least 160°F ) or equivalent temperature and time combination, or to a higher temperature
depending on the process
CRITICAL REQUIREMENTS

Food shall be cooled by an approved method whereby the internal product temperature is reduced from 60° C to
5 20° C ( 60° F to 140° F ) or less within 2 hours, and from ( 40° F to 60° F ) or less within 4 additional hours.
6 Cold food items shall be held below 5° C ( below 40° F ) except during preparation

Food, food preparation area, food storage area or area used by employees shall be protected from contamination
7 with sewage or liquid waste
8 Certified Person ( Manager ) in charge shall be present during all hours of operation, and shall actively manage and
supervise the operations
9 The space and facilities available for preparation, storage and transportation of food shall be sufficient and suitable
to carry out the
operations safely
10 Water that is consumed, used for ice production or used in contact with food shall be obtained from approved
sources, potable
and filtered when necessary
11 Foods that are past its expiration period, returned or recalled and/or deemed unfit for sale or consumption shall be
clearly identified and stored separately from foods intended for consumption
12 The establishment shall have an allergen management system in place

Food safety
Classification: General Major
1 Gener Relative humidity shall be suitable for storage of dry foods
al WEEK WEEK WEEK WEEK 4 Remarks
1 2 3
2 Gener Frozen food shall be thawed properly and used as per approved procedures
al
3 Gener Hot food items shall be held at or above 60° C ( 140° C above )
al
4 Gener Shelf life policies and labeling of food items that are prepared on-site, and opened commercially packed food
al container shall comply
with the Food Code and the Food Safety/HACCP plan
5 Gener Foods shall be stored, distributed and displayed at temperature stipulated in the product standards
al
6 Gener Where applicable, product traceability and recall procedures shall be documented and followed
al
7 Major Relevant documents and records shall be maintained. The documents shall be up-to date and available for
inspection
8 Major The food establishment shall maintain a documented foodborne illness reporting system

9 Major Where necessary, food handlers shall use proper utensils and methods to avoid direct bare hand contact with
ready to eat food
10 Major Service area for deboxing and poduct inspection shall be suitable and sufficiently equipped ( When receiving )
Approved cleaning and disinfecting chemicals, materials and methods shall be used for cleaning and disinfection.
11 Major Suitable materials, recommended water temperature, concentration and contact time shall be followed.
12 Major Food contact surfaces shall be well maintained, cleaned and disinfected properly
Commerically processed and packaged food should be labeled with sufficient information and date marked as per
13 Major the relevant standards.
14 Major Food prepared from ingredients at ambient temperature shall be cooled to 5°C (40°F ) within 4 hours
A. PROCESS CONTROL

15 Major Raw ready to eat foods such as vegetables used for salad should be washed and disinfected prior to use(
Vegetable solution )
16 Major Food shall be protected from risk of contamination during preparation, storage and transportation

17 Major Unprotected high risk foods shall not be reserved

18 Major Raw, cooked or prepared food suspected to be contaminated, adulterated or unsuitable for consumption shall be
identified clearly and discarded
 FOOD CONTROL INSPECTION CHECKLIST
Effectivitiy Date: July 1, 2019 Prepared By: Ellen Leyco
Document Code: Issue Revision No.: Reviewed By: Eric Canlas
QM-FSCC-0011 Page 1 of 1 Approved By: Divya Kowshik

FOOD CONTROL INSPECTION CHECKLIST

1 Gener Employees shall have easy access to facilities such as toilets,changing rooms.Such facilities shall be well
al maintained,properly ventilated and clean
2 Gener Suitable and sufficient lighting shall be provided where necessary
al
3 Gener Water supply system including pipes, fixtures and water tanks shall be clean and in good condition
al
4 Gener Drainage and sewage systems shall be in good working order
B. DESIGN & CONSTRUCTION

al
5 Major Handwashing facilities shall be conveniently located, well maintained, clean and provided with sufficient flow of
running water, liquid soap and drying towels
6 Major The building, facilities and premises shall be in good working condition, interiors protected from external
contaminants and the
surrounding area clean and pest free, to minimise the risk of contamination
7 Major Design, layout and process flow shall be suitable to prevent contamination of food

8 Major Facility shall be free from insects, rodents, birds and other pests and animals

9 Major Sufficient facilities should be availble to mechanically or manually clean, disinfect and dry food contact equipment
and surf aces

1 Gener Equipment and utensils shall be operational; well maintained; cleaned after use; and stored in suitable,
al designated areas .
2 Gener Waste containers or receptacles shall be suitably designed, adequate in number, frequently emptied and clean.
C. EQUIPMENT,T&U

al External containers
shall be insect and rodent proof.
3 Gener Equipment and utensils shall be well designed, constructed of cleanable materials, suitable for their intended use
al and properly installed
5 Major Measuring devices such as tip sensitive thermometers, scales etc shall be suitable accurate and calibrated

6 Major Sufficient equipment, utensils and other tools shall be available depending on the type and extent of process.

1 Gener All food handlers shall have a valid occupational health cards and the cards should be available for inspection
E. SANITATION D. SAFE FOODHANDLER

al
2 Gener Employees shall be clean, well groomed and wear appropriate protective clothing
al
3 Gener Employees shall follow good hygiene practices including proper handwashing
al
All employees shall successfully complete relevant food hygiene training programs and be able to demonstrate their
4 Major knowledge and skills at work

1 Gener Pest control operations shall be carried out by an approved pest control company and pesticides are used in a
al proper manner
Approved cleaning and disinfecting chemicals, materials and methods shall be used for cleaning and disinfection.
CONTROL

2 Major Suitable materials, recommended water temperature, concentration and contact time shall be followed.
& PEST

3 Major Effective Cleaning and Sanitation Program

Compliance : Total = 51/51

Oman Food control Color Card Rules

Cards are only generated for violations in condiftions3, conditions 4 and condition 5

Green  4 or fewer General Violations and 0 Critical or Major Violations

 A Red Card is issued if there is any Critical OR two or more Major Violations, OR 7 or more General Violations, OR andy violation in Condition 5
Red
 If a Red Card is issued, a follow up inspection should be scheduled within 3 days. If the follow up is not conducted (Missed inspection) within 3
Red
days, it should be notified to supervisor

Yellow  A Yellow card should be issued if there is either 1 Major Violation or 5 or more General Violations
Yellow  If a Yellow Card is issued, a follow up inspection should be scheduled within 10 business days. If the follow up is not conducted (Missed inspection)
within 5 days, it should be notified to supervisor
White
 After corrective action has been taken and completed on a Red, the card status shall revert to "White" until the next routine inspection is
conducted.
 This status shall signify "Grade/Card Pending"