Canteen Hygiene Inspection Checklist

Canteen hygiene inspection checklist is crucial for ensuring that food is prepared, served, and consumed in a safe and clean environment.

1. General Cleanliness

• Dining Area:
  • Floors clean and free of debris.
  • Tables and chairs wiped and sanitized.
  • Trash bins emptied and clean.
  • Windows and doors clean.
• Kitchen Area:
  • Floors clean and non-slip.
  • Walls and ceilings clean.
  • Work surfaces clean and sanitized.
  • No evidence of pests.

2. Food Storage

• Dry Storage:
  • Food stored off the floor.
  • Food items properly labeled and dated.
  • Storage area clean and organized.
  • No signs of pests.
• Cold Storage:
  • Refrigerators and freezers clean.
  • Correct temperatures maintained (Refrigerator: ≤41°F/5°C, Freezer: ≤0°F/-18°C).
  • Food items covered and labeled.
  • No expired or spoiled food.

3. Food Preparation

• Preparation Surfaces:
  • Surfaces clean and sanitized before and after use.
  • Separate cutting boards for raw and cooked foods.
  • Utensils clean and sanitized.
  • Proper handwashing before food preparation.
• Cooking:
  • Proper cooking temperatures achieved.
  • Use of food thermometers.
  • Cooked food kept at safe temperatures (Hot holding: ≥140°F/60°C).

4. Personal Hygiene

• Handwashing:
  • Employees wash hands properly and frequently.
  • Handwashing stations equipped with soap, paper towels, and warm water.
  • Hand sanitizer available.
• Personal Cleanliness:
  • Clean uniforms and aprons worn.
  • Hair restraints (hats, hairnets) used.
  • No jewelry, except plain wedding bands.
  • Fingernails clean and trimmed.

5. Sanitation Practices

• Cleaning and Sanitizing:
  • Cleaning schedules followed.
  • Use of appropriate cleaning chemicals.
  • Equipment and utensils properly sanitized.
  • Proper storage of cleaning supplies.
• Waste Disposal:
  • Trash bins emptied regularly.
  • Bins clean and covered.
  • Proper segregation of waste (recyclables, organic, etc.).

6. Facility Maintenance

• Pest Control:
  • Regular pest control inspections.
  • No evidence of pests (droppings, gnaw marks).
  • Proper sealing of entry points.
• Structural Maintenance:
  • Floors, walls, and ceilings in good repair.
  • Adequate lighting and ventilation.
  • Restrooms clean and equipped with necessary supplies.

7. Documentation and Training

• Documentation:
  • Temperature logs for refrigerators, freezers, and cooked foods.
  • Cleaning and sanitizing records.
  • Pest control logs and inspection reports.
• Training:
  • Regular food safety and hygiene training for staff.
  • Training records up-to-date.
  • Employee knowledge tested on hygiene practices.

8. Emergency Procedures

• Equipment Failures:
  • Procedures for handling equipment failures in place.
  • Emergency contacts readily available.
• Food Recalls:
  • Procedures for handling food recalls.
  • Up-to-date contact information for suppliers.

Canteen Hygiene Inspection Checklist Inspection eAuditor Audits & Inspections

Performing a canteen hygiene inspection using eAuditor Audits & Inspections can streamline the process and improve accuracy. Here’s a step-by-step guide to conducting the inspection effectively with eAuditor Audits & Inspections:

1. Prepare for the Inspection

1. Set Up the eAuditor Audits & Inspections App:
   • Ensure the eAuditor Audits & Inspections app is installed and properly configured with the canteen’s hygiene checklist.
   • Customize the checklist according to your specific requirements and local regulations.
2. Review the Canteen Hygiene Inspection Checklist:
   • Familiarize yourself with the Canteen Hygiene Inspection Checklist items and criteria in the eAuditor Audits & Inspections app. This may include personal hygiene, kitchen cleanliness, food storage, and equipment maintenance.
3. Gather Equipment:
   • Make sure you have your mobile device fully charged, and have any additional tools such as a thermometer or camera if needed.

2. Start the Inspection

1. Log In:
   • Open the eAuditor Audits & Inspections app and log in with your credentials.
2. Select the Inspection Type:
   • Choose the type of inspection (e.g., routine, surprise, follow-up) and the specific location or canteen you are inspecting.
3. Begin Inspection:
   • Start the inspection process as guided by the eAuditor Audits & Inspections app.

3. Complete the Checklist

A. Personal Hygiene

1. Staff Cleanliness:
   • Check if staff are wearing clean uniforms and aprons.
   • Ensure proper handwashing practices are observed. You can use the app to mark compliance and add notes or photos if staff hygiene is not up to standard.
2. Health Records:
   • Verify health records and training logs if applicable. Document any issues using the app.

B. Kitchen and Food Preparation Area

1. Cleanliness:
   • Inspect kitchen surfaces, equipment, and storage areas for cleanliness. Use the app to record observations and attach photos where necessary.
2. Equipment Maintenance:
   • Check that equipment is clean and functioning properly. Use the app to note any maintenance issues or malfunctions.
3. Pest Control:
   • Look for signs of pests and verify pest control measures. Document findings and take photos if evidence is present.

C. Food Storage

1. Refrigeration:
   • Check refrigerator and freezer temperatures using a thermometer. Enter the readings into the app and ensure they are within safe ranges.
   • Ensure proper food storage practices. Use the app to record observations and label issues.
2. Labeling:
   • Confirm that food items are labeled with use-by dates and stored correctly. Note any labeling issues in the app.

D. Food Handling and Preparation

1. Temperature Control:
   • Measure food temperatures with a thermometer and record them in the app. Ensure they meet safety standards.
   • Verify that cooking and reheating procedures are followed.
2. Thawing and Cooking:
   • Check thawing and cooking practices. Document any deviations from proper procedures using the app.

E. Hygiene Facilities

1. Handwashing Stations:
   • Inspect handwashing facilities to ensure they are equipped with soap, hot water, and paper towels. Record findings in the app.
2. Sanitization:
   • Check that sanitizers are used correctly. Document sanitization practices and any issues in the app.

4. Finalize the Inspection

1. Review Data:
   • Review the data entered into the app. Ensure that all observations are complete and accurate.
2. Generate Report:
   • Use the eAuditor Audits & Inspections app to generate a detailed inspection report. This report will include your findings, any non-compliances, and recommendations for improvement.
3. Submit Report:
   • Submit the inspection report through the eAuditor Audits & Inspections app. It may be sent to a central database or shared with relevant personnel.
4. Action Plan:
   • Discuss any critical issues or non-compliances with canteen management. Develop an action plan to address these issues and schedule follow-up inspections if needed.

5. Follow-Up

Schedule Re-Inspection:

1. • • Plan follow-up inspections to ensure that corrective actions have been implemented and compliance is maintained.
     • Provide Training:
       • If necessary, provide additional training or resources to address specific issues identified during the inspection.

Using a eAuditor Audits & Inspections for inspections can enhance efficiency, ensure thorough documentation, and help maintain high standards of hygiene in the canteen.