| Sl.No. | Checklist Item | Score | Audit Questions |
|---|---|---|---|
| 2 | Slab Stall/ Lock Stall -Individual Facilities (applicable to all vendors) | ||
| I | Design & facilities | ||
| 1 | Working surface of stall is placed above 60-70cm from ground | ||
| 2 | Waste bins with lids are available. There are separate waste bins for solid and liquid waste. | ||
| 3 | In case of closed premises, all structures such as walls, doors etc. shall be soundly constructed of materials that are durable, impervious to food particles with no toxic effect in intended use, shall be unable to provide pest harbourage, as far as practicable; and shall be easily and effectively cleaned and where appropriate, disinfected. | ||
| 4 | Working surface of stall is built of corrosion resistant material. Impervious and suitably protected from environmental contamination. | ||
| 5 | Equipment & utensils are made of food grade material | ||
| 6 | Adequate handwashing facility is available. | ||
| II | Control of operation | ||
| a) | Raw Materials/ Receipt | ||
| 1 | Raw material ingredients shall be fresh, have FSSAI license/registration number (if applicable) & shall be purchased from FSSAI licensed vendor. It is ensured that no expired product is procured or used. | ||
| b) | Storage | ||
| 2 | Incoming material, semi or final products are stored according to their temperature requirement in a hygienic environment to avoid deterioration FIFO & FEFO is practiced. | ||
| 3 | Proper segregation of vegetarian & non-vegetarian food done. | ||
| 4 | Proper segregation of raw, semi-processed and fully processed food is done. | ||
| 5 | Food containers are kept at least 15 cm above the ground | ||
| c) | Food processing/Cooking | ||
| 6* | Food ingredients are thoroughly washed in potable water before cooking. | ||
| 7 | Frozen food is thawed hygienically. Thawed food is not stored for later use. | ||
| 8 | Water and ice used in food preparation is made from potable water. Water is stored in clean and covered container, preferably with a side tap. | ||
| 9 | Oil being used is suitable for cooking purposes. Periodic verification of fat and oil by checking the color, the flavour and floated elements is being done. | ||
| 10* | Food is cooked thoroughly. | ||
| 11 | Hot food shall be maintained hot & cold food shall be maintained cold | ||
| 12 | Cooked food if not consumed within 2 hours, is reheated before serving. Reheating is done appropriately and no indirect reheating such as adding hot water or reheating under bainmarie or reheating under lamp shall be done. | ||
| d) | Service/ Display/Sale | ||
| 13 | Perishable and cooked food not consumed immediately should be kept at appropriate temperature. | ||
| 14 | Ready to eat raw food are kept covered and displayed in a case in chilled conditions. | ||
| 15 | Service area and serving equipment are kept clean. | ||
| 16 | Crockery and cutlery items used for serving purpose are food grade quality. No other item non-food grade quality is used. | ||
| 17* | Disposable items used for serving are not reused. Newspaper, thermocol, non-food grade plastics and other printed papers shall not be used for serving food | ||
| e) | Leftover Food and Waste Management | ||
| 18 | Leftover and unsold perishable food kept at room temperature more than 2 hours should be disposed. | ||
| 19* | Waste bins are kept covered, emptied periodically & kept clean at all times | ||
| f) | Transportation | ||
| 20 | In case transportation time exceeds 2 hours, then hot food is placed in thermal boxes and cold food is placed in containers with a refrigerant. | ||
| III | Maintenance & Sanitation | ||
| a) | Work Surface/Preparation Area/Utensils | ||
| 1 | Working surface shall be in good state of repair with no chipping surface, loose nails, etc. | ||
| 2 | Cloth used for cleaning carts; wiping utensils & serving crockery; wiping hands etc. are kept segregated & in clean condition | ||
| 3 | Food preparation areas are kept and well maintained. Appropriate measures taken to prevent entry of pest. | ||
| 4 | Utensils & equipment are cleaned properly after every operation. | ||
| 5 | Floor, walls & all other surface are cleaned every day and kept in good state of repair | ||
| IV | Personal Hygiene | ||
| 1* | Food Handler washes hands before starting work or after doing any non-food handling activity (such as visiting toilets, emptying dustbin, etc.). | ||
| 2 | Food handler is clean, wearing washed clothes with trimmed nails & moustache. | ||
| 3 | Food handler is covering head and mouth while preparing/serving food & uses aprons, gloves etc. while handling food single use disposable items are not be re-used). | ||
| 4 | Food handler is not wearing false nails or loose jewellery. | ||
| 5 | Food Handler is not smoking, chewing or spitting while preparing/serving food. | ||
| 6 | Food handler is not suffering from any infectious or communicable disease. | ||
| 7 | Food Handler has no open wound or burn. | ||