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FSSAI Inspection Checklist

This document contains an audit checklist for food storage and warehouse facilities. It includes over 30 questions across various categories like facilities, control of operations, maintenance, sanitation, personal hygiene, training, and record keeping. Key areas of focus include adequate temperature control facilities, pest control programs and records, cleaning schedules, and ensuring food handlers have proper training, hygiene, and health. Questions marked with an asterisk are considered critical for food safety and failure on those questions would result in a non-compliance finding. Facilities are graded on a scale from exemplary compliance to non-compliance based on their total scores.

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Garima Chatterjee
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2K views2 pages

FSSAI Inspection Checklist

This document contains an audit checklist for food storage and warehouse facilities. It includes over 30 questions across various categories like facilities, control of operations, maintenance, sanitation, personal hygiene, training, and record keeping. Key areas of focus include adequate temperature control facilities, pest control programs and records, cleaning schedules, and ensuring food handlers have proper training, hygiene, and health. Questions marked with an asterisk are considered critical for food safety and failure on those questions would result in a non-compliance finding. Facilities are graded on a scale from exemplary compliance to non-compliance based on their total scores.

Uploaded by

Garima Chatterjee
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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STORAGE & WAREHOUSES

Date FBO Name


Food Safety Officer FBO's representative
FBO License No. Address

Indicate the following – Compliance (C), Noncompliance (NC), Partial Compliance (PC) or Not Applicable (NA)

S. No. Audit Question Scoring


1 Food establishment has an updated FSSAI license and is displayed at a prominent location. 2
I Design & facilities
The design and layout of warehouse permit adequate maintenance and cleaning and do not 2
2
provide harbourage to pests.
2
3 There is adequate facility for potable & non-potable water supply.

2
4 There is adequate facility for drainage & waste disposal.

Premise has sufficient lighting. Lighting fixtures are covered to protect food from 2
5
contamination (especially where unpacked food is stored).
2
6 Adequate ventilation is provided within the premise.

An adequate and separate storage facility is in place for food products; chemicals & other 2
7
hazardous substances; personal items etc.
Facility capable of achieving & maintaining temperature is available (such as freezer, chillers 4
8*
etc.) for storing products requiring temperature control.
0
Ante room is available with frozen room maintaining temperature below 4 C for picking of 2
9
frozen product.

Personnel hygiene facilities are available. (Adequate number of hand washing facilities, toilets, 2
10
change rooms, rest & refreshment room etc).

II Control of operation
2
11 Food material is stored on pallets/racks off the floor and away from walls.

Products handled with care at receiving picking and dispatch – material not lying on floor or in 2
12
an unorganized manner or allowed to accumulate.
0 0
Chilled products are received at 5 C or below. Frozen products are received at -18 C or below 2
13
0
Frozen products are stored in frozen rooms maintained at -18 C or below. Chilled products are
0
stored in cold rooms maintained at 5 C or below. Records of temperature monitoring are 4
14*
maintained.
Cold room and frozen room are maintained neat and clean, free from mold growth and any 2
15
unwanted materials.
Stock rotation is practiced through FIFO/FEFO and no expired product is available on shelf for 2
16
sale.

III Maintenance & sanitation


The premises is kept clean and there are no seepage, cobwebs, dirt, dust, etc. that can 2
17
compromise food safety. Check for records.
Cleaning of storage equipments (silos, pallets etc.), food premises is done as per cleaning 2
18
schedule & cleaning programme.
Food premises and equipment are maintained in an appropriate state of repair and condition. 2
19
Check for records.
Pest control program is available Only approved pest control chemicals or fumigants (in case of 4
20*
food grains) are used. Check for records.
2
21 Pest control activities are carried out by trained and experienced personnel. Check for records.
Rodent traps are in sufficient numbers and are mapped. Insecticutors used are functional and 2
22
cleaned regularly.
2
23 No signs of pest activity or infestation in premises (eggs, larvae, faeces etc.)

Food waste and other refuse are removed periodically from food storage areas to avoid 2
24
accumulation.

IV Personal Hygiene
Annual medical examination & inoculation of food handlers against the enteric group of 2
25
diseases as per recommended schedule of the vaccine is done. Check for records.
No person suffering from a disease or illness or with open wounds or burns is involved in 2
26
handling of food or materials which come in contact with food.

Food handlers maintain personal cleanliness (clean clothes, trimmed nails & water proof
4
27* bandage etc) and personal behaviour (hand washing, no loose jewellery, no smoking, no
spitting etc).

Food handlers equipped with suitable aprons, gloves, headgear, shoe cover etc; wherever 2
28
necessary.

V Training & records keeping


2
29 Internal / External audit of the system is done periodically. Check for records.

2
30 Food business has an effective customer complaints redressal mechanism.

Food handlers have the necessary knowledge and skills & trained to handle food safely. Check 2
31
for training records.
4
32* Appropriate documentation & records are available and retained for specific period.

Total points ....../74

Asterisk mark (*) questions may significantly impact food safety & therefore must be addressed as a priority. Failure in any of the
asterisk mark questions, will lead to Non-compliance

Grading –
+
A 66 - 74 Compliance – Exemplar
A 60 - 65 Compliance – Satisfactory
B 27 - 59 Needs Improvement
No grade <27 Non Compliance

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