HSSE canteen inspection checklist
HSSE canteen inspection checklist
HSSE Canteen Inspection Guide A Health, Safety, Security, and Environment HSSE canteen inspection in a canteen ensures a safe, hygienic, and compliant food service environment. Regular inspections help prevent health risks, ensure food safety, and maintain a secure workplace.
1. HSSE canteen inspection Checklist A. Health & Hygiene Food Handling & Storage: Does canteen store food items at the correct temperatures? Is raw and cooked food properly separated? Are food handlers wearing appropriate protective gear (gloves, hairnets, aprons)? Personal Hygiene: Are handwashing stations available and stocked with soap? Do food handlers follow proper handwashing procedures? Is there a policy for sick employees to avoid handling food? Canteen Cleanliness: Are kitchen surfaces, floors, and equipment clean and sanitized? Is the dishwashing process effective in removing food residue? Does canteen cover trash bins and empty regularly? B. Safety Compliance
Fire Safety: Are fire extinguishers accessible and in working condition? Is emergency exit clear and properly marked? Are electrical appliances in safe working order? First Aid & Emergency Preparedness: Does facility keep first-aid kit? Does facility display emergency contact numbers? Do canteen staff know how to respond to accidents or foodborne illnesses? Equipment & Utensils Safety: Are knives and sharp tools stored safely? Is kitchen equipment in good condition and regularly maintained? Are gas lines and stoves inspected for leaks or malfunctions? C. Security Measures Access Control: Are unauthorized persons restricted from the kitchen and storage areas? Is there a visitor log or ID check-in process for non-canteen staff? Theft & Misuse Prevention: Are food supplies monitored to prevent theft or wastage? Are there clear guidelines on handling food inventory? D. Environmental Considerations
Waste Management: Are waste bins labeled and sorted properly (food waste, recyclables, general waste)? Is food waste minimized through portion control or donation programs? Water & Energy Efficiency: Are taps and pipes checked for leaks? Is there an effort to reduce energy consumption in cooking and refrigeration? 2. HSSE canteen inspection Process Using eAuditor Pre-Inspection: Ensure the checklist is updated in eAuditor.On-Site Inspection: Use eAuditor to log observations, take photos, and mark compliance levels.Non-Compliance Actions: Assign corrective actions with deadlines and responsible personnel.Automated Reporting: Generate and share reports instantly.Follow-Up: Monitor corrective actions and re-inspect if necessary. Read the full article
