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Integrated Management System
QAB-IMS-HSE-03
DOCUMENT TITLE: Issue Date 05 Nov 2012
Weekly Kitchen Inspection Checklist Page No Page 1 of 3

S/N Questions   N/A Corrective Action

1. General Facilities
1.1. Are waste bins routinely emptied?

1.2. Pest Control is carried out as per schedule?

1.3. Sockets or switches in good order? (not

broken)
1.4. Is fire equipment free from obstruction?

1.5. Is a fire blanket available?

1.6. Are overhead sprinkler/ detector clear of

obstruction, stores etc.?

1.7. Is there adequate lighting for the work being

carried out?
2. Kitchen
2.1. Is sink drainage clear and free flowing?

2.2. Are taps free from drips?

2.3. Is fridge clean and operational?

2.4. Is stove clean and operational?

2.5. Is equipment secured?

2.6. Is the area free from pests or evidence

thereof?

2.7. Are electrical items free from damage?

2.8. Is Electronic Fly killer installed and

functioning?
2.9. Is kitchen kept clean and good
housekeeping?

2.10. Is kitchen utensils are kept clean

2.11. Is kitchen air conditioned and extractor fans

are functioning?

2.12. Is proper chopping blocks is used for cutting

food/ vegetable/ meat etc.?
3. Food Storage
3.1. The storage of food is in such way that
allows the “First In-First out” practice is
observed. Expiry dates are clearly available?
 Doc Ref. No
Integrated Management System
QAB-IMS-HSE-03
DOCUMENT TITLE: Issue Date 05 Nov 2012
Weekly Kitchen Inspection Checklist Page No Page 2 of 3

S/N Questions   N/A Corrective Action

3.2. Dry Food is stored on shelves or benches.

3.3. For Loose grain, flour etc. metal or plastic

bins with tight fitting cover may be used

3.4. Cleaning chemical, detergents, mops and

brushes are not kept in the food store.

3.5. The store is clean and free of any spillages.

3.6. Suitable and adequate cold storage and

refrigerated equipment are functioning.
4. Food handlers and Personal Hygiene
4.1. Notices indicating “ Unauthorized persons”
are not allowed in food premises displayed

4.2. All food handlers have a food handler

certificate. Camp boss has the copies of all
the certificates.

4.3. Smoking is not allowed in the food handling

area.

4.4. Food handler appears clean, neat and tidy.

They have clean hand with short finger nails
and hair is covered during food handling.
4.5. Food handlers have been provided with min.
2 uniforms – Apron, Cap and non-slip
footwear.
5. Dining Hall
5.1. The mess is air conditioned and well lighted
5.2. Adequate electronic fly killer is installed and
functioning?
5.3. Is Hand wash basin are provided outside the
mess hall & no spillage in observed in hall?
5.4. Are taps free from drips?
5.5. Is Hot water available?
5.6. Is water cooler and the filter functioning as
required? Filter are change as per schedule
5.7. Is drinking water is tested as per schedule?
Is Test report is satisfactory?
COMMENTS:
 Doc Ref. No
Integrated Management System
QAB-IMS-HSE-03
DOCUMENT TITLE: Issue Date 05 Nov 2012
Weekly Kitchen Inspection Checklist Page No Page 3 of 3

S/N Questions   N/A Corrective Action

Inspected By: Inspection Date: