INSPECTION CHECKLIST FOR CLEAN STREET FOOD HUB
Date 21.12.2023 FBO Name Raidi Market Outside Hindu
College
Auditor Name Palak Arora FBO Representative Mr. Amit Kakkar
Auditor Contact No 9560264749 Address Raidi Market Outside
Hindu College, Dhab
Khatikan, Amritsar,
Punjab – 143001
FSSAI License No Multiple FSSAI License Multiple
Validity
Marking Scheme
No. Finding Marks to be awarded Marks to be awarded in
Asterisk Mark (*) question
1 Compliance (C) 1 2 4 4
2 Non-compliance (NC) 0 0 0 0
3 Partial compliance (PC) .5 1 2 0
4 Not applicable/Not observed (NA) Deduct requisite score from the total
1. Street Food Hub(Common Facilities Applicable To Each Hub)
Max Marks
Sr.N
Audit Questions marks awarded
o.
General regulatory requirements for running food business 02 02
operation in premises
01
a) License/registration under FSSAI,2006 01 01
b) NOC from municipality /local body 01 00
Food stalls are located in clean, ventilated, non-polluted areas 02 02
a) Surrounding area are clean and away from polluted area 01 01
02
b) Area is properly ventilated naturally or artificially by means of fans 01 01
Adequate space is available for orderly placement of vendor stalls 02 02
& orderly flow of material in and out of the stalls
03
a) Adequate space between stalls 01 01
b) Freely accessible allowing easy flow of material and person 01 01
movement in and out of stalls
Working surface shall be well maintained, easy to clean and free from 02 02
accumulated waste.
a) Surface of vending carts are clean and in food condition, 01 01
04
also covered properly when not in use
QACAPL/AuditReport/FSSAI-CSFH, Rev 01, dated 19.12.2023
Created by: Sugam Handoo
b) Working table made up of stainless steel or other equivalent material 01 01
approved under FSSA,2006
Better amenities like eating facility for all age groups and parking arrangement 02 02
05
for vehicles.
Sufficient number and proper lighting to facilitate food preparation 02 01
is available
a) Adequate lighting through natural or artificial means in food 01 01
06
handling area
b) Light points above food preparation are protected/covered 01 00
suitably
Proper and safe display and sale of food in controlled conditions like 02 01
temperature wr.r.t. nature of food requirement.
07 a) Food is properly covered during display and sale, those 01 01
which are perishable kept at refrigeration temperature
b) Temperature of refrigerator (if used) is timely monitored 01 00
Proper supply of potable water with storage facility is available & 04 02
is used for cooking, preparing ice & steam; washing of utensils & cleaning of
08 working surfaces.
a) Potable water supply for cooking and washing utensils 02 00
b) Proper storage facility for potable water and ice. 02 02
Quality of water is monitored at source, after collection & at usage point. 04 04
09 a) Water testing done for quality at source level 02 02
b) Packaged drinking water used for drinking and cooking 02 02
purpose is obtained from FSSAI approved supplier
Dedicated areas or common facility are provided for cleaning of utensils & 02 00
waste storage and shall be located away from food handling areas. Detergent
used for washing utensils should be of
10
food grade
a) Separate dedicated area for utensil cleaning 01 00
b) Food grade chemicals are used for washing utensils 01 00
Sanitation facility is available at a distance away from food handling 04 00
area.
11 a) Toilet facility away from food handling area 02 00
b) Separate and adequate number of wash rooms for male 02 00
and females
Adequate facility for hand washing shall be provided 04 02
a) Continuous water supply in hand washing areas esp. in washrooms 02 01
12
b) Hand washing agent like liquid soap, sanitizer etc. are 01 01
used.
c) Hand drying facility or tissue papers is available. 01 00
Adequate facility to exhaust smoke & fumes from food cooking 02 02
13
area
Adequate drainage facility 04 01
a) Free flow of water and waste in drainage avoiding stagnation 01 01
14
b) Drainage are cleaned and maintained timely 02 00
c) Drainage are covered to prevent pest infestation 01 00
QACAPL/AuditReport/FSSAI-CSFH, Rev 01, dated 19.12.2023
Created by: Sugam Handoo
Dry and wet waste is segregated properly and collected by 04 00
15
municipalities on daily basis
16 Food handlers have basic knowledge of food safety & hygiene 04 04
Pest control measures 04 01
a) Sufficient measures taken to prevent entry of pest like rat, flies etc 02 00
17 b) Pest control agreement made if any for routine 01 00
maintenance
c) Pesticide and other chemicals kept away from food handling area to 01 01
avoid contamination of food
Total 50 30
2. Slab Stall/ Lock Stall -Individual Facilities (applicable to all vendors)
Sr. Max Marks
No. Audit Questions Mark s award
ed
I. Design & facilities 16 14
1 Working surface of stall is placed above 60-70cm from ground 02 02
2 Waste bins with lids are available. There are separate waste 02 01
bins for solid and liquid waste.
3 In case of closed premises, all structures such as walls, doors etc. shall be 04 04
soundly constructed of materials that are durable, impervious to food
particles with no toxic effect in intended use, shall be unable to provide pest
harbourage, as far as practicable; and shall be easily and effectively
cleaned and
where appropriate, disinfected.
4 Working surface of stall is built of corrosion resistant material. 04 04
Impervious and suitably protected from environmental
contamination.
5 Equipment & utensils are made of food grade material 02 02
6. Adequate handwashing facility is available. 02 01
II Control of operation 54 45
a) Raw Materials/ Receipt
1 Raw material ingredients shall be fresh, have FSSAI license/registration 04 04
number (if applicable) & shall be purchased from FSSAI licensed vendor.
It is ensured that no expired
product is procured or used.
b) Storage
2 Incoming material, semi or final products are stored according to their 02 02
temperature requirement in a hygienic environment to
avoid deterioration FIFO & FEFO is practiced.
QACAPL/AuditReport/FSSAI-CSFH, Rev 01, dated 19.12.2023
Created by: Sugam Handoo
3 Proper segregation of vegetarian & non-vegetarian food done. 02 02
4 Proper segregation of raw, semi-processed and fully processed 02 02
food is done.
5 Food containers are kept at least 15 cm above the ground 02 02
c) Food processing/Cooking
6* Food ingredients are thoroughly washed in potable water before 04 04
cooking.
7 Frozen food is thawed hygienically. Thawed food is not stored 02 02
for later use.
8* Water and ice used in food preparation is made from potable water. 04 04
Water is stored in clean and covered container,
preferably with a side tap.
9 Oil being used is suitable for cooking purposes. Periodic verification of 04 00
fat and oil by checking the color, the flavour and
floated elements is being done.
10* Food is cooked thoroughly. 02 02
11 Hot food shall be maintained hot & cold food shall be maintained 02 02
cold
12 Cooked food if not consumed within 2 hours, is reheated before serving. 04 04
Reheating is done appropriately and no indirect reheating such as adding
hot water or reheating under
bainmarie or reheating under lamp shall be done.
d) Service/ Display/Sale
13 Perishable and cooked food not consumed immediately should 02 02
be kept at appropriate temperature.
14 Ready to eat raw food are kept covered and displayed in a case 02 02
in chilled conditions.
15 Service area and serving equipment are kept clean. 02 02
16 Crockery and cutlery items used for serving purpose are food 02 02
grade quality. No other item non-food grade quality is used.
17* Disposable items used for serving are not reused. Newspaper, thermocol, 04 04
non-food grade plastics and other printed papers
shall not be used for serving food
QACAPL/AuditReport/FSSAI-CSFH, Rev 01, dated 19.12.2023
Created by: Sugam Handoo
e) Leftover Food and Waste Management
18 Leftover and unsold perishable food kept at room temperature 02 02
more than 2 hours should be disposed.
19.* Waste bins are kept covered, emptied periodically & kept clean 02 01
at all times
f) Transportation
20. In case transportation time exceeds 2 hours, then hot food is placed in 04 00
thermal boxes and cold food is placed in containers
with a refrigerant.
III. Maintenance & Sanitation 14 12
a) Work Surface/Preparation Area/Utensils
1. Working surface shall be in good state of repair with no chipping 02 02
surface, loose nails, etc.
2. Cloth used for cleaning carts; wiping utensils & serving crockery; 04 04
wiping hands etc. are kept segregated & in clean condition
3. Food preparation area areas are kept and well maintained. 02 00
Appropriate measures taken to prevent entry of pest.
4. Utensils & equipment are cleaned properly after every operation. 02 02
5. Floor, walls & all other surface are cleaned every day and kept 02 02
in good state of repair
IV. Personal Hygiene 16 14
1.* Food Handler washes hands before starting work or after doing 02 01
any non-food handling activity (such as visiting toilets, emptying dustbin,
etc.).
2. Food handler is clean, wearing washed clothes with trimmed 02 01
nails & moustache.
QACAPL/AuditReport/FSSAI-CSFH, Rev 01, dated 19.12.2023
Created by: Sugam Handoo
3. Food handler is covering head and mouth while 02 02
preparing/serving food & uses aprons, gloves etc. while handling
food single use disposable items are not be re-used).
4. Food handler is not wearing false nails or loose jewellery. 02 02
5. Food Handleris not smoking, chewing or 02 02
spitting while
preparing/serving food.
6. Food handler is not suffering from any infectious 04 04
or
communicable disease.
7. Food Handler has no open wound or burn. 02 02
SCORING RESULT (Put tick)
Above 90% Compliance-Exemplar
76%-89% Compliance-Satisfactory 76.6%
66%-75% Needs Improvement
Below 66% Non Compliance
Auditor Findings:
Drains should be covered
Water supply from municipality/ local authority should be in place
Light points should be suitable covered
Temperature monitoring records should be maintained
Food grade detergent should be used for cleaning utensils
PHOTOGRAPHIC EVIDENCES
(**If you wish to add more pictures against one checkpoint, add rows accordingly.
Do not delete any row)
QACAPL/AuditReport/FSSAI-CSFH, Rev 01, dated 19.12.2023
Created by: Sugam Handoo
Water Test Report
Food Test Report Picture 1 Picture 2
FSSAI License Picture 1 Picture 2
QACAPL/AuditReport/FSSAI-CSFH, Rev 01, dated 19.12.2023
Created by: Sugam Handoo
NOC from municipality /local body Picture 1 Picture 2
(Panchayat, District) etc. permitting
establishment and running of a
Hub
If any major or minor NC, click Picture 1 Picture 2
pictures and indicate checkpoint
number alongside the picture
QACAPL/AuditReport/FSSAI-CSFH, Rev 01, dated 19.12.2023
Created by: Sugam Handoo
Pictures of food consumption area Picture 1 Picture 2
QACAPL/AuditReport/FSSAI-CSFH, Rev 01, dated 19.12.2023
Created by: Sugam Handoo
Signature of Auditor
Agency Stamp – Quality Austria Central Asia
QACAPL/AuditReport/FSSAI-CSFH, Rev 01, dated 19.12.2023
Created by: Sugam Handoo
