HSSE canteen inspection checklist
HSSE Canteen Inspection Guide
A Health, Safety, Security, and Environment HSSE canteen inspection in a canteen ensures a safe, hygienic, and compliant food service environment. Regular inspections help prevent health risks, ensure food safety, and maintain a secure workplace.
1. HSSE canteen inspection Checklist
A. Health & Hygiene
Food Handling & Storage:
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Does canteen store food items at the correct temperatures?
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Is raw and cooked food properly separated?
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Are food handlers wearing appropriate protective gear (gloves, hairnets, aprons)?
Personal Hygiene:
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Are handwashing stations available and stocked with soap?
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Do food handlers follow proper handwashing procedures?
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Is there a policy for sick employees to avoid handling food?
Canteen Cleanliness:
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Are kitchen surfaces, floors, and equipment clean and sanitized?
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Is the dishwashing process effective in removing food residue?
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Does canteen cover trash bins and empty regularly?
B. Safety Compliance
Fire Safety:
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Are fire extinguishers accessible and in working condition?
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Is emergency exit clear and properly marked?
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Are electrical appliances in safe working order?
First Aid & Emergency Preparedness:
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Does facility keep first-aid kit?
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Does facility display emergency contact numbers?
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Do canteen staff know how to respond to accidents or foodborne illnesses?
Equipment & Utensils Safety:
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Are knives and sharp tools stored safely?
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Is kitchen equipment in good condition and regularly maintained?
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Are gas lines and stoves inspected for leaks or malfunctions?
C. Security Measures
Access Control:
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Are unauthorized persons restricted from the kitchen and storage areas?
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Is there a visitor log or ID check-in process for non-canteen staff?
Theft & Misuse Prevention:
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Are food supplies monitored to prevent theft or wastage?
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Are there clear guidelines on handling food inventory?
D. Environmental Considerations
Waste Management:
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Are waste bins labeled and sorted properly (food waste, recyclables, general waste)?
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Is food waste minimized through portion control or donation programs?
Water & Energy Efficiency:
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Are taps and pipes checked for leaks?
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Is there an effort to reduce energy consumption in cooking and refrigeration?
2. HSSE canteen inspection Process Using eAuditor
Pre-Inspection: Ensure the checklist is updated in eAuditor.
On-Site Inspection: Use eAuditor to log observations, take photos, and mark compliance levels.
Non-Compliance Actions: Assign corrective actions with deadlines and responsible personnel.
Automated Reporting: Generate and share reports instantly.
Follow-Up: Monitor corrective actions and re-inspect if necessary.