HYGIENE & SANITATION INSPECTION

Vessel: Date :

Location :

A Living Quarters
Yes No Remarks
1 Are the sleeping rooms clean and tidy?
2 Are the sleeping rooms well lighted?
3 Are all mattresses in good condition?
4 Are the sheets,blankets and pillows in good condition?
5 How frequently are the sheets changed by catering staff?
6 Does each employee have a personal locker in his room?
7 Are the floor,ceiling tiles and wall generally in good conditions?
8 Are the beds,lockers,desks,bed lights and chairs in good condition?
9 Is there a properly function smoke detector in each sleeping room?
10 Is there a trash can in each room?
11 Are the living quarters free from insects -cockroachs and vermin?
12 Are the hallways of the living quarters well lighted?
13 Are the hallways of the living quarters clean and tidy?
14 Are the emergencys lights in proper working order?
15 Are the emergency exits properly marked?
16 Are the fluoresence arrows showing the way out of the quarters in the dark?
17 Can any relevant alarms be clearly heard in the living quarters area?
18 Are all emergency exit doors working properly?
19 Do they need repairing?
20 Are all fire extinguishers in good condition?
21 Are all hose cabinets clean and tidy?
22 Is the quarterly wet test recorded on the tab?
23 Are smoking areas provided in clearly marked areas?
24 Are air conditioning units functioning properly?
25 Are there any visible leaks?
26 Are all parts of the accomodations screened away from execisives noise?
27 Are eyewash stations functioning properly?
28 Do these eyewash stations get regular maintenance?

B Shower Rooms, Toilets and Laundry

Yes No Remarks
1 Are the shower rooms clean and in good conditions?
2 Are the toilet facilities clean and in good conditions?
3 Are all showers/toilets clean and desinfected regularly on a daily basis?
4 Are all showers and toilets functioning properly?
5 Are there any leaking faucets,non functioning shower or toilet equipment?
6 Are there adequate supplies of hot and cold water?
7 Has this water been certified as fit for human consumption?
8 Are trash receptacles available in the shower rooms or toilets?
9 Is the laundry room clean and tidy?
10 Is there adequate hot water for washing clothes?
11 Are the washing machines and dryers in proper working order?
12 Are the dryer filters cleaned on a daily basis?
13 Are clothes or equipment stored or stacked on top of the dryers?
14 Are all plumbing,electrical fittings and connections in good conditions?

Rev:0 Issue Date: 16 July 12

C Food Handlers & Cooks
Yes No Remarks
1 Do the food handlers display symptoms of skin infections, burns or sores?
2 Do food handlers display signs of respiratory problems or any infection?
3 Are hand washing facilities available and used
a after visiting the toilet?
b Upon entering kitchen & before handling anyfood or food preparation equipment?
c In between handling raw food and cooked food?
d After handling waste food or refuse?
4 Are all food handlers wearing hairnets/caps?
5 Do food handlers refrain from smoking in the kitchen and food areas?
6 Are all food handlers wearing clean clothing?
7 Do all food handlers have finger nails clean and shorts?
8 Are any food handlers spitting in the kitchen?
9 Are all food handlers refraining from wearing watches or jeweld rings?
10 Are any food handlers wipping off their perspiration with their clothing?
11 Are all food handlers wearing closed shoes?

D Kitchen (Galley) and Equipment

Yes No Remarks
1 Is the kitchen generally clean and in good order?
2 Is the oven and stove in proper working order?
3 Is the refrigerator clean and in proper working condition?
4 Are all dishes ,plates and glasses clean and free from cracks and chips?
5 Any items that need repair ( leaking faucets, bad electrical cable ,etc?)
6 Is the kitchen well lighted?
7 Are all cutting boards made from white plastic and clean?
8 Are there suitable & closed receptacles for the disposal of waste food/debris?
9 Are the fire blankets available and are they stored in tidy order?
10 Are there fire extinguishers and are they in proper working order?

E Dry Storage
Yes No Remarks
1 Is the dry store area clean and tidy?
2 Is the dry storeage area free from dust and debris?
3 Are non food items stored separately from food?
4 Are all poisonous materials-including pesticides properly labeled?
Are there any damaged or leaking cartons, rusty canned foods, badly dented,
5 damaged or out of date stock?
6 Is all food kept on the floor?
7 Is the storage are overloaded?
F Frozen Storage
Yes No Remarks
1 Is the freezer clean and tidy?
2 Is the freezer clean from ice crystals and odour?
3 Is the frreezer temperature always minus 18 degrees centigrade or below?
4 Is the freezer overload?
5 Are frozen food defrosted in dedicated chiller units?
6 Is raw meat prepared in a different area to that used for cooked meat?
7 Are all food containers covered?
8 Is fish stored separately from other food?
G Refrigeration Storage
Yes No Remarks
1 Is the refrigerator throughly clean and tidy?
2 Is the refrigerator thermometer properly placed?
3 Is the refrigerator well lighted?
4 Is the refrigerator temperature between 1-5 degrees centigrade?

5 Are there any open pans-fruit juices,tomatoes?

6 Is the refrigerator cleared regularly?
7 Is the refrigerator overloaded?

Rev:0 Issue Date: 16 July 12

H Food Preparation
Yes No Remarks
1 Are both cooked and uncooked foods covered to prevent contamination?
2 Are cooked food stored in different area from raw foods?
3 Are the food preparation areas clean and tidy?
4 Are the food preparation areas cleaned before and after working?
5 Are there suitable food processors for each stage or food preparation?
6 Is the unused food preparation equipment cleaned and stored tidily?
Are all unused dishes (plates,glasses,spoons & forks) clean in sanitary condition and
7 stored tidily?
Is the food preparation equipment cleaned and in sanitary condition when not being
8 used?
9 Are there any cleaning equipment and pesticides in the food preparation area?
10 Are the dish washing sinks used for the floor cleaning equipment?
11 Are any food and cooking equipment kept on the floor?
12 Are the food heaters kept above 45degC during the preparation?
13 Are raw and cooked foods kept separately at all stages during preparations?
14 Are insects-cockroaches-and rats found in the kitchen?
15 Are wiping clothes always kept clean?
Are the receptacles for disposal of waste food separated from other waste or unused
16 debris?
Are colour coded cutting boards cleaned and kept in sanitary condition when not
17 being used?
18 Do food handlers throw away the disposal of waste food daily?
19 Do food handlers or cookers use the same cutting boards and knife for all food?
20 Is raw meat kept on the floor?
Does the liquid from thawing meat and especially thawing poultry come in contact
21 with other food?
22 Are frozen meat,poultry and fish washed in hot water?
23 Are frozen meat,poultry and fish washed at the room temperature?
24 Are the drip pans cleaned daily?
25 Do the food handlers restore unfrozen meat, poultry and fish into the freezers?
26 Is the water in the food heaters changed and the containers cleaned regularly?
27 Is the food checked while being served to prevent contamination?
28 Is food prepared and served-bread,snack with hands not covered in plastics gloves?

Remarks

Prepared by, Checked by, Checked by, Checked by, Checked by,

Medic Campboss Barge Master Safety Officer EMAS HSE

Checked by, Checked by,

SSHE PTTEP PTTEP Supv.

Rev:0 Issue Date: 16 July 12