Product Sampling and Quality Data Record

Food and Beverage

Design & Facilities – High Priority
All branded packaging materials are available and in use.
Windows are sealed or insect-proof.
Walls, ceilings, and doors are well maintained.
Heating/cooling/refrigeration equipment functions properly.
Doors are smooth, non-absorbent, and pest-protected.
Food contact surfaces/containers are non-toxic & easily sanitized.
Kitchen workspace allows safe preparation & cleaning.
Storage areas are adequate & meet SOP standards.
Handwashing & hygiene facilities accessible and functional.
Food testing is done via accredited labs with records maintained.
Color-coded utensils prevent cross-contamination.
Chillers & freezers are stacked correctly with air circulation.
Maintenance & Sanitation – High Priority
Deep freezer & walk-in freezer are in good repair.
All chillers are well maintained & functional.
Flycatchers & rodent pads are functional and placed correctly.
Pizza proofer is clean & maintains temperature/humidity.
Drains have grease & cockroach traps.
Cleaning schedule followed; no water stagnation.
Measuring/monitoring devices are calibrated periodically.
Pest control program implemented & documented.
Food waste & refuse removed regularly.
Operational Controls – High Priority
Only food-grade and hygienic packaging materials are used for direct food contact.
Chilled products must carry visible date coding and shelf-life labels.
Chillers are kept spotless, including racks and door seals.
Freezer cabinets remain clean, dry, and hygienic.
Reheating achieves safe internal temperatures using approved methods only.
Fresh produce and raw supplies are inspected upon receipt.
All purchased supplies meet internal standards and approved vendor requirements.
Storage conditions match temperature and hygiene requirements.
Raw ingredients are thoroughly cleaned before preparation.
Raw, cooked, veg, and non-veg foods are kept separate.
All food preparation equipment is sanitized before and after use.
Frozen products are thawed only using safe, approved methods.
Cooking oil is safe and regularly checked for quality.
Each packed order includes the KOT.
Three-sink wash–rinse–sanitize system is in place.
Delivery bags are clean, odor-free, and well maintained.
Cleaning cloths and tools are properly organized.
Cooked food for refrigeration is cooled safely.

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