Sui Northern Gas Pipelines Limited DOC.

#: SNGPL-HPR012-F001

Issue # 02 Issue Date

Check list for Food Handling Sites and Food Handlers
Page 1 of 3 23-02-2021

Site: ………………… Canteen name: …………………………

Date of monitoring: ………………………

(Tick Appropriate)
1. WALLS: 1-Smooth & Clean 2- Dirty

DATE OF LAST LIME WASHING:

2. FLOOR: 1- Smooth &Clean 2- Dirty

3. DOOR: (Hinges) 1- Clean 2- Dirty

a) Door knobs. 1- Clean 2- Dirty

b) Door mats.
1- Clean 2- Dirty

4. CEILING: 1- Clean 2- Dirty

3- Fixed 4- Needs partial

fixing

5. EXHAUST FAN: 1- Clean 2- Dirty

 Local exhaust ventilation. 1- Clean 2- Dirty

 General exhaust ventilation.
1- Clean 2- Dirty

6. FOOD PREPARATION AREA: 1- Clean 2- Dirty

 Racks. 1- Clean 2- Dirty

 Shelves.
 Taps. 1- Clean 2- Dirty

 Washing facility. 1- Clean 2- Dirty

1- Clean 2- Dirty

7. FOOD COOKING AREA:

 Cutting 1- Clean 2- Dirty

 Knives 1- Clean 2- Dirty

 Cooking utensils 1- Clean 2- Dirty

8. POTABLE WATER BEING USED: 1- Tap water 2- Mineral water

 Sui Northern Gas Pipelines Limited DOC. #: SNGPL-HPR012-F001

Issue # 02 Issue Date

Check list for Food Handling Sites and Food Handlers
Page 2 of 3 23-02-2021

3- Filtered water

DATE OF LAST DRINKING WATER

TESTS?

9. RAW FOOD WASHING FACILITY: 1- Clean 2- Dirty

10. DIFFERENT FOOD PREPARATION 1- Clean 2- Dirty

GADGETS:

11. FOOD /STORAGE AREA:

 Utensils. 1- Clean 2- Dirty

 Water dispenser (daily cleaning)
 (Fridge / deep freezer. 1- Clean 2- Dirty
(Twice a Week Cleaning).
 Flour Storage. 1- Clean 2- Dirty
 Vegetables Storage.

1- Clean 2- Dirty

1- Clean 2- Dirty

12. UTENSILS:

POTS. 1- Clean 2- Dirty

Storage Shelves of pots. 1- Clean 2- Dirty

13. MOP: 1- Clean 2- Dirty

14. CROCKERY: 1- Clean 2- Dirty

3-Damage

Storage racks 1- Clean 2- Dirty

15. CUTLERY: 1- Clean 2- Dirty

16. TRAYS: 1- Clean 2- Dirty

17. DINING AREA:

 Table. 1- Clean 2- Dirty

 Table’s covers.
 Chairs. 1- Clean 2- Dirty

1- Clean 2- Dirty

3- Need repair
 Sui Northern Gas Pipelines Limited DOC. #: SNGPL-HPR012-F001

Issue # 02 Issue Date

Check list for Food Handling Sites and Food Handlers
Page 3 of 3 23-02-2021

18. HANDS WASHING FACILITY:

 Wash basin 1-Clean 2-Dirty

 Soap
 Towels 1- Present 2- Not Present

1- Clean 2- Dirty

19. UTENSILS WASHING FACILITY:

 Washing area
 Washing Liquid / Soap. 1- Clean 2- Dirty
 Washing scrubber / scourer
1-Present 2-Not Present
2-Not Present
1- Present

20. GENERAL PRESENTATION OF FOOD

HANDLERS:
1-Properly cut 2-Trimmed
 Hair
 Cap 1-Worn 2-Not worn
 Nails
 Apron (Cooks) 1- Properly cut 2-Not properly cut
 Gloves
 Shoes 1- Present 2-Not Present

1-Worn 2-Not worn

1-Uniform shoes 2-Casual Shoes

Checked by: 1) HSE Focal Point Representative ______________________

2) In-charge Admin____________________________________

3) HSE Engineer____________________________________