INITIAL ASSESSMENT CHECKLIST

INITIAL ASSESSMENT CHECKLIST

Preparation

	Inspected	Status	Comments
Name and DOB on Passport match
Program and intake on application match SYS
Equipments and food contact surfaces are rinsed, sanitized, washed before every use
Food is handled with suitable utensils (gloves and tongs)
Reusable towels are not used for drying hands or the floor but used only for sanitizing equipments

Contamination

	Inspected	Status	Comments
Food is covered
Separate chopping boards, knives and other equipment used for different food
Cooked/ ready to eat foods are stored in separate fridges
All open food are covered properly in fridges and dry store

Chilled/Frozen Food

	Inspected	Status	Comments
Food is restored to its critical temperature and within 2 hours of receipt
Frozen food is kept at -18°C
Cooked/ ready to eat foods are stored in separate fridges
Out of date chilled goods are removed

Bake-off

	Inspected	Status	Comments
High risk foods are cooked at least 75°C
Hot foods are displayed above 63°C
Food is held hot only once

Date

MonthDayYear
Date
Hour MinutesAM/PM Option
Inspector's Name

First NameLast Name
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