Food Safety & Quality Audit

Food Processing & Packaging Units

Cleaning & Sanitation
Kitchen sanitation every 2 hours
Floors, ducts & hoods cleaned
Fans, exhaust, coolers clean
Storage racks clean
Freezers & UC fridges cleaned
Gaskets maintained & cleaned
Storage containers clean
Ovens cleaned & in good condition
Cleaning staff trained & wearing PPE
Grease traps cleaned daily
Dry/Wet bins clean & lined
Chopping boards sanitized after each use
Gas ranges cleaned daily
Make line setup & sanitized
Deep fryers cleaned, oil changed 2-3 days
Microwave clean & working condition
Shelves clean, no rotten food
Only approved cleaning chemicals used
Deep cleaning as per schedule
Staff toilets properly cleaned
Incoming Materials/Receiving
Incoming checks
Approved vendor list maintained
Dry goods inspected for quality, DOM/DOE
Dairy products received at proper temperature
Packaging materials as per BBK standards
Fresh vegetables received as per standards
Layout and Infrastructure
Surrounding areas free from litter, garbage…
Floors, ceilings, doors & walls maintained…
Sufficient light at inspection / processing areas…
Personnel Hygiene
A display board mentioning do's & don'ts…
Hand washing checks
Employees are clean and well groomed
Outlet is maintaining COVID-19 measures…
Pre-Manufacturing Process
Manufacturing done as per BBK SOP
No expired items on production floor
Meat/Poultry gramages correct
Vegetable cuts & boil as per BBK standards
Proper labeling on fresh & cooked items
Biryani rice soaked & cooked correctly
Frozen items thawed properly
Korma, curries & breads as per standards
Biryani ovens working & correct temperature
Product quality tasting
Comments on customer complaints
Comments on second product tasting
Raita, salan prepared as per standards
Portioning & packaging correct
Storage Requirements
Incoming materials stored properly during shelf life
Storage temperature maintained
Products stored off the floor
Veg/Non-veg segregation maintained
FIFO method followed daily
Proper labeling as per shelf-life chart
Unwashed handis kept away from food areas
Shelf-life charts followed by staff
Green/Brown indicators properly used
Utilities
Water tanks cleaned, records maintained
Air maintained between 30–35°C
RO water TDS 50–150
RO water pH 6.5–7.5

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