Outlet Inspection Number

Vendor Partner Inspection Date

Name of EIC / CS BP Last inspection score

Name of Manager Inspection score

Sr. no. Checklist / Inspection points Reference Scope Yes (1) No (0) Observations
Entire staff found to be groomed in the standard attire with
1 FSSAI Part II 10.2.1 Vendor
complete uniform.

Staff engaged wash hands as recommended. Correct soap

2 solutions / sanitiser used. Prescribed soap soutions to be FSSAI Part II 10.2.2 Vendor
used. (JD products)

Staff not wearing any kind of jewellery in food area ( Watch,

3 thread, kads, ring, bands, bangles, earrings, bindis or any RIL/QHSE/Jan 2018 Vendor
item as such)

No staff is suffering from any disease or infection working

with open / improperly covered wounds. No visible sign of
4 FSSAI Part II 10.1.1 Vendor
illness or fever. Medical fitness is mandatory produced
before resuming duty

First aid box available without oral medicines stored and

5 maintained at site. First aid register is maintained and RIL/QHSE/Jan 2018 Vendor
People

monitored.

No staff consumes tobacco, gutka, chewing gum in food

6 preparation and service area. Eating and drinking by staff in FSSAI Part II 10.2.3 Vendor
food area is prohibited.

Staff changing room and rest rooms is tidy and always

7 maintained clean and hygenic. No staff belongings are kept FSSAI Part II 4.6 RIL
in the store / any working area.

Staff members found to be properly shaved, clean short nails

8 FSSAI Part II 10.2.4 Vendor
& trimmed hair.

Proper authorisation and control of visitors followed. Visitor

9 FSSAI Part II 10.3 Vendor
policy displayed and followed.

Vendor / visitor follow personal hygiene guidelines as

10 RIL/QHSE/Jan 2018 Vendor
displayed.

Receiving area is always maintained clean with cleaning

11 FSSAI Part II 9.1.1 Vendor
checklist maintained and free from pest

Raw materials are received from approved vendors. All high

12 FSSAI Part V.II 2.1 Vendor
risk items are sourced from HSE approved vendors.

Visible inspection done of material at the time of receiving

13 for quality check. (infestataion, packaging defects, sign of FSSAI Part V.II 2.2 Vendor
spoilage)

All food material received as per specification. Unit manager

14 and storekeeper aware about the specification. Specification RIL/QHSE/Jan 2018 Vendor
Receiving

manual available at site.

Materials checked for expiry / best before / use by date while

15 receiving & storage. No expired / damage material in the FSSAI Part II 5.1.6 Vendor
store.

Chilled products are received < 5° C and frozen < -18° C (ice
FSSAI Part II 5.1.7 &
16 formation / defrosted) product not accepted. Correct Vendor
5.1.8
temperature recorded and temperature log maintained.

All packaged / bottled items received with maximum

17 percentage of shelf life in compare to the product's FS rulebook RB/FS001 Vendor
(manufacturer given shelf life) shelf life

Sorting of supplies & transfer to clean crates, containers

18 RIL/QHSE/Jan 2018 Vendor
done.

All food material marked for receiving and processing date

using FIFO stickers (First In First out policy / First expiry
19 FSSAI Part II 5.2.5 Vendor
First Out) is strictly followed for all items with clear
evidence.

Operating teperature of chillers and freezers always

20 maintained at below (5° C and < -18° C) and recorded 3 FSSAI Part V.V Vendor
times a day.

Proper air circulation and temperature condition maintained

21 in dry food storage area. Dry storage area temperature RIL/QHSE/Jan 2018 RIL
maintained at 18° - 21° C and recorded 3 times a day.
Food storage
 Sr. no. Checklist / Inspection points Reference Scope Yes (1) No (0) Observations

No food item stored on floor. Pallets, racks and tables used

22 FSSAI Part II 5.2.6 RIL
for storage of food items above the floor.

Dry store area is maintained clean free from dust, pest &
23 FSSAI Part 9.1.1 Vendor
debris with cleaning checklist maintained.

No spoiled , rotten, expired material kept in the store( shall

24 be segregated/ labeled and disposed) rejected material area FSSAI Part II 5.2.3 Vendor
available at site
Food storage

FSSAI rule book

25 No dented/ rusted / puffed can product received or stored Vendor
RB/FS001
All materials storage containers, racks, crates are
26 RIL/QHSE/Jan 2018 Vendor
appropriately lebelled and segregated.

Mis-en-place, ready to eat food material are kept properly

27 covered to avoid contamination . Processing dates marked on FSSAI Part V.V Vendor
items using FIFO stickers.

No open packet of food / open canned / tin kept in the store

or chiller. Once opened to be transferred into clean close
28 RIL/QHSE/Jan 2018 Vendor
container. Opening date, packaging date and expiry date
mentioned as per the manufacturer on the containers.

Refrigerators / chillers / freezers are always maintained clean

29 FSSAI Part II 5.2.4 Vendor
and cleaning checklist monitored and recorded properly.

No stapler, pin, runbber bands used in the kitchen /store / FSSAI rule book
30 Vendor
service / dispatch area RB/FS001

No cardboard boxes & gunny bags in the store. Glass bottles

31 shall be strictly avoided and if no alternative then stored at RIL/QHSE/Jan 2018 Vendor
lower most shelf of the rack.

All vegetables are thoroughly washed / cleaned before use &

32 cutting. Brine solution soaking method recommended for RIL/QHSE/Jan 2018 Vendor
insect prone vegetables

All cereals, pulses, dals, rice are properly checked / screened

33 Vendor
washed before preparation / cooking.

Color coded chopping boards are available & used for

34 cutting. 1. White - cooked food / dairy 2. Green - salad & Vendor
fruits 3. Yellow - Vegetables

Chopping boards are in good condition without black patches

/ with even surfaces easy for effective cleaning which is
35 maintained for a sustained period. Availability of knife stand FSSAI Part II 9.1.1 Vendor
and chopping board stand to hold sanitised knife and
chopping boards

All the critical control points being adhered and minitored

36 for cooking of food. Eg. Cooking above 75° C and record Vendor
maintained.

Kitchen floors, equipments, maintained clean and hygiene all

37 the time. Sanitisation process is maintained as per daily and RIL/QHSE/Jan 2018 Vendor
weekly tracker.

Disposable food grade gloves used while handling cooked

38 and ready to eat food. Gloves not to be used for multiple Vendor
jobs.

Water used for cooking , drinking is potable and tested for

39 quality ( chemical & microbiological) with regular Vendor
frequency. Water test lab report to validate.

Critical control points to be adhered and monitored for

sanitisation of vegetables to be consumed raw. Sanitisation
40 in chlorine solution of Suma Tab 50 ppm with contact tim of Vendor
ten minutes. Cholrine strips availability is a must to verify
the ppm concentration.
Food Preparation

All working surfaces, equipment, chopping boards, knife etc.

41 are cleaned and sanitised after every usewith Suma Tab (150 Vendor
ppm concentration with 3 minutes of contact time)

No sweets (strictly prepared inhouse) is used after eight

42 FSSAI Part V.VI.8 Vendor
hours and no leftover food is used for next service.

Restricted menu policy followed & displayed at site and all

43 RIL/QHSE/Jan 2018 Vendor
staff aware of the same.
 Sr. no. Checklist / Inspection points Reference Scope Yes (1) No (0) Observations

Restrictions of glass and glass material / containers to be

44 followed strictly. Broken bottles / containers to be discarded Vendor
immeditely with documentation

Water cooler, water glasses, dispensers, RO plant to be

45 cleaned and sanitised every 3 days. Cleaning checklist FSSAI Part II 4.1.3 Vendor
monitored and displayed properly.

No food stored open and not kept directly on floor / near

46 FSSAI Part II 9.2.2 Vendor
drains / garbage area

Utensils, equipment, and tools used for cooking, storage and

47 services are in good condition. Out of order / damaged FSSAI Part II 3.2 Vendor
utensils are marked / labelled properly and kept in isolation.

SOP on operating equipment dispalyed - handling and safety

48 guidelines for every euipment with potential risk factors RIL/QHSE/Jan 2018 Vendor
alerted for each equipment.

Inhouse prepared sauces / chutneys / pastes / misc en place

used within 24 hours of preparation stored in temperature of
49 RIL/QHSE/Jan 2018 Vendor
<5°C with date of preparation and use by date mentioned in
it.

Area wise cleaning schedule & checklist monitored &

records maintained properly. Pest control, fumigation, deep
50 FSSAI Part II 9.1.1 Vendor
cleaning and 100% sanitisation schedule followed with
recommended frequency and suitably documented. (Tracker)

Service area equipment are maintained clean and free from

51 food particle with regular cleaning and servicing of the RIL/QHSE/Jan 2018 Vendor
equipment

Food service area floors, walls and ceilings cleaned as per

52 defined SOP along with cleaning and sanitisation of tables RIL/QHSE/Jan 2018 Vendor
and chairs

All the food in the services area properly covered to avoid

53 RIL/QHSE/Jan 2018 Vendor
any physical contamination.

Hot food served at >65°C and cold food <5°Cwith proper

54 RIL/QHSE/Jan 2018 Vendor
records maintained.
Salads are prepared just in time before service and served
55 FSSAI Part V II 4 Vendor
chilled below 5°C
Process (Service Area)

All prepared food samples are stored in strilised zip lock

56 bags for 72 hours at - 18°C. Samples labeled and recorded. RIL/QHSE/Jan 2018 Vendor
ZIP lock pouches stored in hygienic condition.

Food containers and transport vehicle used for food transport

maintained clean. Covered vehicle is mandatory. Cleaning
57 FSSAI Part V . IV 1&5 Vendor
checklist available along with pest control conducted with
records maintained.

No chipped / cracked crockery / cutlery / tray used for food

58 FSSAI Part II 3.10 Vendor
storage and service

Monthly food microbiological analysis done by accredited /

59 FSSAI Part II 7.3 Vendor
notified lab and valid reports available for review.

Cleaning and sanitisation of service equipment and supplies

including crockery, cutlery, glassware, holloware and
60 cafeteria thali etc. are cleaned weekly with applicable RIL/QHSE/Jan 2018 Vendor
solutions to ensure 100% sanitisation. The freuqncy of
sanitisation to increase as is required.

Sanitisation of washed utensils / equipment done with hot

61 RIL/QHSE/Jan 2018 Vendor
water at 80°C / 150 ppm suma tab solution.
Process (Utensil and pot wash))

No washed utensils / equipment stored on the floor. Utensils

62 RIL/QHSE/Jan 2018 Vendor
are kept inverted on racks after washing.

Cold / hot display counters in working condition and FSSAI Part II 5.3.1.1 &
63 Vendor
maintained clean and hygienic. Cleaning checklist available. 9.2.1

The receiving area, ramp, vendor vehilcle parking, weighing

FSSAI Part II 9.1.1. and
64 scale area and the passage till the dry / wet store is 100% Vendor
9.2.1
cleaned and sanitised.
 Sr. no. Checklist / Inspection points Reference Scope Yes (1) No (0) Observations
Kitchen waste is properly collected & disposed properly at a
65 FSSAI Part II 4.5.4 Vendor
defined place.

All food items received are from approved vendor with

Vending Services
proper packaging along with date of preparation/
66 FSSAI Part V 2.1 Vendor
manufacturing and use by date. This is expected to be
checked, verified and maintained regularly.

Unit manager / site manager trained by certified FOSTAC

67 institution and carry required certification. FOSTAC serves FSSAI Part II 12.2 Vendor
as license to operate for the manager to be in such business

Menu endorsed by respective site representatives / EIC /

68 Vendor
CSBP as per the format of the site

Signed menu of every offering served / dispensed displayed

69 Vendor
at the notice / diplay board for everyone's information

70 Escalation matrix displayed at the display board Vendor

71 FSSAI license copy displayed at the disply board FSSAI Schedule 4 Vendor

Menu with rates and weightage properly mapped and

72 Vendor
displyed at the notice board

Feedback form available at a deisgnated place and

73 availability of such forms properly displayed at the notice / Vendor
display board

Dos and don'ts of fire safety, evacuation plan dnd asembly

74 area defined in fire safety help book to be displayed at the Vendor
notice / dipaly board
Records and Documentations

Valid medicals of staff available at site and record

75 maintained (direct food handlers and non food handlers) FSSAI Part II 10.2.1 Vendor
yearly as per requirement
76 Cleaning schedule and checklist FSSAI Part II 8.2 Vendor
77 Temperature records FSSAI Part II 8.2 Vendor

Chemical file (MSDS of all chemicals and pesticides) PPE FSSAI Part II 8.2 and
78 Vendor
matrix avaailable at site and staff aware about it. FSSAI Part II 9.2.3

Training records (safety alerts) site safety manual and site

induction program available at site.Area subcontractors
79 FSSAI Part II 1.2.4 Vendor
briefed and made aware of RIL safety policy and it has been
communicated effectively.

HSE audit and incident reports available and updated time to

80 FSSAI Part II 8.2 Vendor
time

Maintenance of equipment / preventive maintenance record /

equipment history card maintained. Pest control schedule FSSAI Part II 8.2 and
81 Vendor
available and followed. Pest control done effectively and and FSSAI Part II 9.2.3
monitored properly with record maintained.

HSE communications available and awareness drive

82 FSSAI Part II 8.2 Vendor
undertaken

83 Food sampling and microbiologist reports published. FSSAI Part II 8.2 Vendor

Separate area for chemical storage away from food storage

84 section available and labeled properly. Food packaging FSSAI Part II 9.1.2 Vendor
material not stored along with chemicals
Housekeeping and chemical handling

Tool and equipment used at site are in safe working

85 conditions and manpower engaged in handling / operating Vendor
such equipment are adequately trained.

Right PPE used while handling chemicals. Proper measuring

86 Vendor
unit available in pot wash / dishwash area for dilution.

100 % sanitisation followed as per format and sequence

recommended in the tracker. The entire process
87 Vendor
accomplished to be documented post completion of the
tracker.

Waste segrgation is practised and monitored. It is 100%

88 Vendor
implemented.
Waste Disposal

Best practices on food safety and hygiene established.

89 Recommended solutions used. Periodic cleaning of all Vendor
equipment and supplies conducted and documented.

All staff are trained and quarterly mock drill on fire safety
90 undertaken and documented. Ownership of such training and Vendor
mock drill lies with the vendor partner.

All incidents reported and analysed. Investigation and

Safety - Electrical and Fire

findings analysed and RCA identified. Based on the RCA

91 Vendor
findings proper and justified actions undertaken to mitigate
100% such risks.

All emergency door marked with exit signs and passages

92 leading to exist are clear of any obstructions. Staff aware of Vendor
evacuation plan and safe assembly area.

All electrical safety points, gadgets and devices are

periodicaly tested and certfied as in good condition for future
93 Vendor
use. Adequate electrical safety signage and documentation
available at site.

All machines / equipment parts are in safe working

conditions. No electrical or mechanical hazard. No loose FSSAI Part II 3.2 &
94 Vendor
bolts / parts and is free from ant damage. Sufficient freezer FSSAI Part II 5.2.2
and chillers for storage available.

Exhaust hood / AHU unit in working condition and under

95 ARC contract for effective functioning. Hird party contract FSSAI Part II 4.7 Vendor
to an agency for effective AHU cleaning.

In working area adequate space provided for cooking, storing

Infrastructure

and serving. Tiles, floors, walls in good condition. Drains

96 FSSAI Part II 2.1 Vendor
and outlets points are in good condition and cleaned
regularly.

Pot and dish was area segregated with sufficient racks and in
97 confined conditions not exposed to outside. Hot water FSSAI Part II 4.2 Vendor
available.

Air curtain, pesto flash are available in sufficient numbers in

98 FSSAI Part II 9.2.1 Vendor
good working condition.

Suficient light available and all tubelights in shatter proof in

99 FSSAI Part II 4.8 Vendor
cleaned condition.

100 Pedal operated garbage bins available at site FSSAI Schedule 4 Vendor

Total Score - 100 0 0

FSSAI Checklist 100 Points DashBoard

Score Index What it means

< 75% High risk Immediate actions / closure of the identified gaps & operational control measures.

76 - 89 % Medium risk Immediate actions / closure of & operational control measures.

> 90 % Low risk Continual improvement

Concerned party Points Closed Open

Vendor 97 0 97
Reliance 3 0 3
Total 100 0 100