Food Hygiene Audit Checklist

Name of Licensed Premises: _______________________________________

License No.:_____________________________________________________

Check By (name): ________________________________________________

Date: Date: Date: Date:

Time: Time: Time: Time:

A Personal Hygiene Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
Action Action Action Action
1 Food handlers are fit for work and
show no symptoms of illness
(e.g. diahorrea and vomiting).
2 Clean clothes or aprons are worn
during food preparation and food
service.
3 Ensure no jewellery is worn.
4 Hair is kept tidy and covered with
clean caps or hair nets where
appropriate.
5 Fingernails are short, clean,
unpolished and without nail
accessories.
6 Sores, wounds or cuts on hands, if
any, are covered with waterproof
and brightly-coloured plaster.
7 Hands are washed thoroughly with
soap and water frequently and at
appropriate times.
8 Food is handled with clean utensils
and gloves.
9 Disposable gloves are changed
regularly and/ or in between tasks.

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It is recommended to conduct the food hygiene audit at least once a week.
 Food Hygiene Audit Checklist
B Receiving Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
Action Action Action Action
1 Receiving area is clean and free of
food debris, boxes and other
refuse.
2 Food supplies are obtained from
licensed or approved sources.
3 Incoming food supplies are visually
inspected upon receipt.
4 Incoming chilled and frozen
products arrived at appropriate
temperature.
5 Raw and ready-to-eat food are well
separated and properly contained.
6 All food supplies are promptly
moved to proper storage areas.
C Food Storage Area Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
Action Action Action Action
1 Food storage area is clean, free of
pests, dry, well ventilated and in
good state of repair.
2 Dry goods (e.g. canned food and
drinks) and other food items are
stored neatly on shelves, off the
floor and away from walls.
3 Food is protected from
contamination; packaging is intact
and no products are found with
signs of spoilage.
4 Food packaging and storage
containers are properly labelled,
indicating the content and date of
expiry.
5 Proper stock rotation system such
as the First-Expired-First-Out
(FEFO) system is used for inventory
management.

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It is recommended to conduct the food hygiene audit at least once a week.
 Food Hygiene Audit Checklist
C Food Storage Area Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
Action Action Action Action
6 Non-food items (e.g. insecticides,
detergents and other chemicals)
are not stored together with the
food items.
7 Personal belongings are kept
separately in the staff locker area
or cabinet, away from the food
storage area.
D Cold Storage Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
Action Action Action Action
1 Freezers and chillers are
maintained at the correct
temperature: chiller 0°C to 4°C; and
freezer not above -12°C.
2 Freezers and chillers are kept clean
and well maintained.
3 Food storage units are not
overstocked to allow good air
circulation.
4 For walk-in freezers and chillers,
food items are stored neatly on
shelves and off the floor.
5 Food items are properly wrapped/
covered in proper containers and
properly labelled, indicating the
content and date of expiry.
6 Proper stock rotation system such
as the First-Expired-First-Out
(FEFO) system is used for inventory
management.
7 Cooked/ ready-to-eat food are
stored above raw food.
8 Temperatures of the freezers and
chillers are monitored with a
functioning and calibrated
thermometer.

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It is recommended to conduct the food hygiene audit at least once a week.
 Food Hygiene Audit Checklist
E Food Preparation Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
Action Action Action Action
1 Food preparation area is clean, free
of pests and in good state of repair.
2 Hand washing facilities are easily
accessible, in good working
condition and soap is provided.
3 Food is not prepared on the floor,
near drain or near/ in toilet.
4 Ingredients used are clean and
washed thoroughly before cooking.
5 Frozen food is thawed in chiller,
microwave or under running water.
6 Proper work flow and segregation
of areas with no criss-crossing
between raw and cooked/ ready-
to-eat food areas.
7 Proper separation of cooked food/
ready-to-eat food, raw meat,
seafood and vegetable to avoid
cross-contamination.
8 Different chopping boards, knives
and other utensils are used for
cooked/ ready-to-eat and raw
food.
9 Food is cooked thoroughly to the
required core temperature.
10 Food is cooled rapidly before
refrigeration.
11 Ice machine is clean and well
maintained.
12 Only ice is stored in the ice
machine to prevent contamination
of the ice.
13 Equipment, exhaust hood, crockery
and utensils are clean and well
maintained.
14 Dirty/ soiled equipment, crockery
and utensils are washed
immediately after use.

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It is recommended to conduct the food hygiene audit at least once a week.
 Food Hygiene Audit Checklist
E Food Preparation Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
Action Action Action Action
15 Equipment, crockery and utensils
are not chipped, broken or cracked.
16 Adequate number of covered
refuse pedal bins are available and
refuse is properly managed and
disposed.
17 Refuse bins are properly lined with
plastic bags and covered at all
times.
18 Refuse is properly bagged before
disposing it at the waste disposal
area/ bin centre.
F Hot Holding/ Cold Holding Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
(if applicable) Action Action Action Action
1 Food items are properly wrapped/
covered in proper containers and
protected from contamination.
2 Cold dishes are held at 0°C to 4°C.
3 Hot dishes are held above 60°C.
4 Cold and/ or hot holding units are
clean and well maintained.
G Delivery (if applicable) Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
Action Action Action Action
1 Food transport vehicles are clean
and free of pests.
2 Non-food related items (e.g.
insecticides, detergents and other
chemicals) are not stored in food
transport vehicles.
3 Food items are properly wrapped/
covered in proper containers and
protected from contamination.
4 Food is transported at appropriate
temperatures using hot and/ or
cold holding units.
5 For time-stamping compliance, food
is time stamped. The time stamp
should indicate the time the food is
cooked and to be consumed.
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It is recommended to conduct the food hygiene audit at least once a week.
 Food Hygiene Audit Checklist

H Refreshment Area (if applicable) Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
Action Action Action Action
1 Refreshment area, including walls
and pillars, is kept clean and free of
pests.
2 Fixtures (e.g. fans and lightings)
and furniture (e.g. tables and
chairs) are kept clean.
3 Refreshment area and table
cleaning system is in place.
4 Refreshment area is free from
unwanted articles
(e.g. carton boxes).
5 Refreshment area is free of bird
and animal (e.g. dog or cat).
I Waste Disposal Area/ Bin Centre Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
(if applicable) Action Action Action Action
1 Waste disposal area/ bin centre is
clean, free of pests and free of
spillage.
2 Refuse bags are disposed into the
refuse bulk bin and are not placed
on the floor.
3 Refuse bulk bins are remained
close at all times.
J Toilets Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
Action Action Action Action
1 Toilets are clean, dry and well
ventilated.
2 Basic amenities such as soap, toilet
paper, hand dryer/ paper towel
and waste bins are available.
3 Toilet fittings facilities are in good
working condition.

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It is recommended to conduct the food hygiene audit at least once a week.
 Food Hygiene Audit Checklist

K Training and Certificates Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
(Compulsory documents) Action Action Action Action
1 All food handlers have Basic Food
Hygiene certificate and a valid
Refresher Food Hygiene certificate
(if applicable).
2 Food Hygiene Officer has a Food
Hygiene Officer certificate.
L Records and Documentation (if Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective Yes No N.A. Corrective
applicable) Action Action Action Action
1 Records and documents to
maintain
• Daily temperature monitoring
record (Chiller)
2 • Daily temperature monitoring
record (Freezer)
3 • Daily temperature monitoring
record (Cooked food)
4 • Daily temperature monitoring
record
(Hot/ Cold holding temperature)
5 • Supplies receiving form
6 • Cleaning and maintenance
records for equipment,
ventilation and exhaust system
7 • Pest control record

7
It is recommended to conduct the food hygiene audit at least once a week.