Clean Street Food Hub

Sl.No.	Checklist Item	Score
	Audit Questions
1	General regulatory requirements for running food business operation in premises
	a) License/registration under FSSAI,2006
	b) NOC from municipality /local body
2	Food stalls are located in clean, ventilated, non-polluted areas
	a) Surrounding area are clean and away from polluted area
	b) Area is properly ventilated naturally or artificially by means of fans
3	Adequate space is available for orderly placement of vendor stalls & orderly flow of material in and out of the stalls
	a) Adequate space between stalls
	b) Freely accessible allowing easy flow of material and person movement in and out of stalls
4	Working surface shall be well maintained, easy to clean and free from accumulated waste.
	a) Surface of vending carts are clean and in food condition, also covered properly when not in use
	b) Working table made up of stainless steel or other equivalent material approved under FSSA,2006
5	Better amenities like eating facility for all age groups and parking arrangement for vehicles.
6	Sufficient number and proper lighting to facilitate food preparation is available
	a) Adequate lighting through natural or artificial means in food handling area
	b) Light points above food preparation are protected/covered suitably
7	Proper and safe display and sale of food in controlled conditions like temperature wr.r.t. nature of food requirement.
	a) Food is properly covered during display and sale, those which are perishable kept at refrigeration temperature
	b) Temperature of refrigerator (if used) is timely monitored
8	Proper supply of potable water with storage facility is available & is used for cooking, preparing ice & steam; washing of utensils & cleaning of working surfaces.
	a) Potable water supply for cooking and washing utensils
	b) Proper storage facility for potable water and ice.
9	Quality of water is monitored at source, after collection & at usage point.
	a) Water testing done for quality at source level
	b) Packaged drinking water used for drinking and cooking purpose is obtained from FSSAI approved supplier
10	Dedicated areas or common facility are provided for cleaning of utensils & waste storage and shall be located away from food handling areas. Detergent used for washing utensils should be of food grade
	a) Separate dedicated area for utensil cleaning
	b) Food grade chemicals are used for washing utensils
11	Sanitation facility is available at a distance away from food handling area.
	a) Toilet facility away from food handling area
	b) Separate and adequate number of wash rooms for male and females
12	Adequate facility for hand washing shall be provided
	a) Continuous water supply in hand washing areas esp. in washrooms
	b) Hand washing agent like liquid soap, sanitizer etc. are used.
	c) Hand drying facility or tissue papers is available.
13	Adequate facility to exhaust smoke & fumes from food cooking area
14	Adequate drainage facility
	a) Free flow of water and waste in drainage avoiding stagnation
	b) Drainage are cleaned and maintained timely
	c) Drainage are covered to prevent pest infestation
15	Dry and wet waste is segregated properly and collected by municipalities on daily basis
16	Food handlers have basic knowledge of food safety & hygiene
17	Pest control measures
	a) Sufficient measures taken to prevent entry of pest like rat, flies etc
	b) Pest control agreement made if any for routine maintenance
	c) Pesticide and other chemicals kept away from food handling area to avoid contamination of food

CSFH Common Facilities