Checklists for cleaning, equipment, waste and pest control; audit checklists
Cleaning means scrape, wash, rinse, sanitise and air-dry. Checklists cover utensils, large equipment, waste and pests, and an audit checklist checks the whole unit.
SOP: cleaning and sanitising utensils (three-sink method)
Cleaning removes visible dirt and grease; sanitising then reduces germs on the clean surface to a safe level. Sanitisers work poorly on dirty surfaces, so cleaning always comes first.
- 1Scrape food waste into the bin and pre-rinse.
- 2Wash in sink 1 with detergent in warm water, scrubbing all surfaces.
- 3Rinse in sink 2 with clean water to remove detergent.
- 4Sanitise in sink 3 with hot water or an approved chemical sanitiser, at the strength and contact time on its label; check strength with test strips.
- 5Air-dry on clean racks; do not wipe with a cloth.
- 6Store clean items covered or upside down, off the floor; change sink water when dirty; record on the cleaning schedule.
Checklist: cleaning and sanitising, utensils and equipment, large equipment
| Check item | Yes / No | Corrective action if 'No' |
|---|---|---|
| Cleaning schedule (what, who, when, how, which chemical) displayed and followed | Yes / No | Update the schedule; retrain staff |
| Three sinks set up for wash, rinse and sanitise | Yes / No | Set up correctly before washing |
| Sanitiser at the right strength (test strip checked) | Yes / No | Make a fresh solution to label strength |
| Dishwasher reaches the maker's wash and rinse temperatures | Yes / No | Repair; wash by hand meanwhile |
| Utensils air-dried and stored covered or upside down | Yes / No | Re-wash; store correctly |
| No chipped, cracked or deeply scored utensils and boards | Yes / No | Discard and replace |
| Large equipment (grinder, mixer, slicer, oven, steam kettle) switched off, dismantled, cleaned and sanitised after use | Yes / No | Clean before next use; tag as 'not clean' |
| Exhaust hood, filters and walls behind equipment free of grease | Yes / No | Schedule a deep clean |
| Wiping cloths kept in sanitiser between uses | Yes / No | Replace cloths and solution |
| Chemicals labelled and stored away from food | Yes / No | Label; move to the chemical store |
Checklist: waste disposal and pest control
| Check item | Yes / No | Corrective action if 'No' |
|---|---|---|
| Bins lidded, foot-operated, lined and colour-coded for wet and dry waste | Yes / No | Replace or label bins |
| Bins emptied at least daily and whenever full | Yes / No | Empty now; change the schedule |
| Bin area clean, away from food areas, no smell or flies | Yes / No | Clean and disinfect the area |
| Drains clean, covered and flowing freely | Yes / No | Clean drains; fix the grates |
| Used frying oil stored for authorised collection, not poured into drains | Yes / No | Store in labelled cans for collection |
| No signs of pests: droppings, gnaw marks, nests, live or dead insects | Yes / No | Call the pest control operator; clean; discard affected food |
| Doors self-closing; windows meshed; gaps and holes sealed | Yes / No | Repair at once |
| Insect-killer lamps working and not placed over food areas | Yes / No | Repair or move them |
| Licensed pest control operator; service reports and bait-station map up to date | Yes / No | Contact operator; update records |
| No pesticides stored or used near food | Yes / No | Remove; clean the area |
Activity: preparing an audit checklist
- 1Decide the purpose and scope: e.g. a monthly internal audit of a bakery's production area.
- 2Collect the criteria: FSSAI's hygiene and sanitary requirements for that kind of business, the unit's SOPs, HACCP plan and customer needs. FSSAI's inspection checklists make a good base.
- 3Group the items under headings: premises, water, personal hygiene, receiving and storage, processing, holding and service, cleaning, pest control, waste, documents and training.
- 4Write each item as a clear yes/no question with its reference, e.g. 'Are chilled foods held at 5 °C or below? (SOP-07)'.
- 5Add columns: Yes / No / Not applicable, observation or evidence, grading (critical, major, minor), corrective action, person responsible, target date.
- 6Try it out in the unit; remove unclear or repeated items.
- 7Carry out the audit: opening meeting, walk-through, staff interviews, record checks, closing meeting.
- 8Report and follow up: score, list non-conformities, agree corrective actions and dates, and re-audit.
Audit focus for different food industries
| Industry | Extra items to stress |
|---|---|
| Dairy plant | Milk reception tests (adulterants, temperature), pasteurisation time-temperature records, cleaning-in-place records, cold chain to dispatch |
| Bakery | Flour storage and insect control, sieving, baking temperatures, allergen control (nuts, egg, milk), cooling and packing hygiene |
| Hotel or restaurant kitchen | Receiving, raw-cooked separation, hot and cold holding, reheating, hand washing, waste and pests |
| Hospital diet kitchen | Correct therapeutic diets, tube-feed hygiene, tray temperatures, time from plating to service, allergy flags |
| Meat or fish shop | Licensed source, chilling and ice, separate tools, clean chopping blocks, waste and flies |
| Street food stall or canteen | Potable water, covered food, clean utensils, handler hygiene, waste bins |
A dietitian in charge of a hospital or hostel kitchen uses these checklists in a monthly internal audit; the scores show where cleaning, waste or pest control needs work before an FSSAI inspection.
2 marks: “Distinguish cleaning and sanitising.” Cleaning removes visible dirt, grease and food residue with detergent and water. Sanitising then reduces germs on the clean surface to a safe level, by heat or a chemical.
5 marks: “Prepare a checklist for waste disposal and pest control.” A three-column table: lidded, colour-coded bins; daily emptying; clean bin area and drains; used oil stored; no pest signs; proofing; fly-killers placed right; licensed operator and records; no pesticides near food.
10 marks: “Prepare an audit checklist for a food industry (for example a bakery).” Purpose and scope; criteria (FSSAI hygiene requirements, SOPs, HACCP); headings with yes/no items; columns for evidence, grading and corrective action; bakery-specific items; conduct, report and follow up.
Cleaning: 'Some Workers Really Seem Dry': Scrape, Wash, Rinse, Sanitise, Dry in air. Pests: deny entry, food and shelter.