SHELL COMPANIES in NIGERIA (SCiN)

OCCUPATIONAL HEALTH CATERING INSPECTION REPORT - Based on Hazard Analysis and Critical Control Points
(HACCP) Principles
Read this note before commencement
HACCP CHECKLIST GUIDIANCE NOTES.doc

Catering Company: SJ ABED

Location: BELEMA Inspection Date: 23.04.2017 Last Inspection: 04.04.2017

Previous Inspection report available: Yes/No

Distribution List: OH/Line/Catering Services/Location Team Leader

Procedure For Inspection:

1 Conduct inspection at least once monthly and whenever fresh supplies are received.
2 Get a copy of last inspection report
3 Check whether
Go through all all
thefindings
items in from the previous
the checklist inspection
and rank againstmarked 'NO'
the max. haveAlso
score. beenmark
corrected.
Yes, No or NA
4 (Not applicable) and comment where necessary
5 Explain to persons involved, your findings and why it is unacceptable,where bad practice is identified.
6 Apply corrective measures.
7 File completed checklist at the end of inspection.
8 Send copies to OH Environmental Health
9 Inspection leader should load the action item(s) in Fountain.
S/N Criteria for Control Yes/No/ NA

1 Food Supply - Criteria Maximum Score Inspection Actual

team to Score TARGET
REMAR
complete DATE
KS
TOTAL SCORE 100 91
PASS MARK = 80% and above

Min.
Actual Actual Colour
Criteria for Control Max score acceptable
score Score % Score Banding

Food Supply Criteria - CLs/CCPs (Hot food not kept at

temperature below 63 0C for more than 2 hours. Cold 13 11 12 92%
food not kept at temperature above 4 oC for more than 2
hours. Clean and purpose-built delivery vehicles, carts
and containers for food. Incoming food and supplies are
inspected on receipt. Receiving area is clean and free of
waste materials. Packages intact and no visible foreign
matter. General condition of food satisfactory (odourless,
non-stinky, no dents, within date of expiration etc. Proper
handling procedures of food upon receiving and
wholesome food items are promptly moved to proper
storage area within appropriate time limit. Unwholesome
products are rejected and documented.)

OH Catering Inspection Checklist Page 1 of 7 HACCP

 Food Storage - CLs/CCPs (Storage area is clean, dry
and well ventilated. All food items are stored off the floor
and walls by at least 25cm/14inches. All foods are
labelled with name, delivery date and NAFDAC No.
FIFO (First –in- first – out) and FEFO (first expiring-first 17 15 16 94%
out) are observed. Canned foods in storage are not
dented, rusty, blown, or leaking and products are not
expired. Opened bulk-foods (grains, flour, etc) are stored
in containers with tight- fitting lids. Chemicals and
cleaning supplies are stored away from food and other
food-related supplies. Adequate, clean and functional
cold storage facilities. Temperature checked twice daily
and temperature-recording sheet available. Normal
temperatures are maintained at 4 oC or lower in
refrigerators and –18 oC or lower in freezers. Foods are
arranged to allow air circulation. Cooked foods are stored
separately above raw foods. FIFO and FEFO are
observed. )

Food Preparation and Serving Criteria - CCPs

(Frozen food is thawed under refrigeration or in cold 15 12 13 87%
running water, three separate sinks are properly set up for
raw meat, vegetables and ware washing, Dedicated colour
coded chopping boards for vegetable, cooked food, raw
meat and air drying racks, Food is not allowed to be in
the ‘danger temperature zone’ i.e. between 4 oC and 63
oC for more than 2hrs, All cooking units are clean and
food is heated to 75 oC before placing in hot holding,
Temperature of cooked food is being held at 63 oC or
above and food is protected from contamination,
Temperature of cold food is being held at 4 oC or below
and food is protected from contamination)

11 9 9 82%
Personal Hygiene - CCPs (Employees wear clean
uniforms/aprons and hair restraints, Fingers are short,
unpolished and clean, Jewellery is limited to wristwatch
and plain ring, Wear hand gloves where appropriate and
change at necessary intervals, Adequate wash-hand
basins with soap, running water, and drying facilities
available, Personnel with infections (enteric illnesses,
rashes, open sores, cuts, or bandages on hands) are
restricted, Employee illnesses are documented.)

OH Catering Inspection Checklist Page 2 of 7 HACCP

 Cleaning and Sanitation - CCPs (Cleaning procedures
are in place for structures, equipment utensils and general
deep cleaning, Wearing of hand gloves where appropriate 11 9 10 91%
and changed at necessary intervals.).

Chemical Handling - CCP (SHOC cards available for

all cleaning chemicals and storage area clean). 1 1 1 100%

Structure - CCPs - (Floors, walls, ceilings, intact, well

maintained and cleaned during food preparation and at
the end of each day. 3 2 3 100%

Food Contact Surfaces - CCPs Work tables and work

surfaces are clean to sight and touch, and washed and
sanitized between operations). 2 2 2 100%

Equipment & Utensils - CCPs/CLs (Small equipment

and utensils including deep fryers, hot plates, boilers,
cutting boards, knives, pots, pans, can openers, etc are
thoroughly cleaned between uses and in good working
condition. Refrigerators, freezers, are thawed and cleaned
with other storage areas at least once weekly. All
equipment clean, tablewares and utensils are properly 4 3 3 75%
stored in a clean area away from dust.)

4.0 3 3 75%
Pest control - CCPs (Doors/windows screened and in
good condition, functional fly catchers/pest control
program available, no evidence of pest infestation )

3.0 2 3 100%
Waste Disposal - CCPs (pedal operated bins in kitchen)

3.0 2 3 100%
Potable Water Supply - CCPs (Available in quantity,
quality, tested for potability for consumption)

Fitness to Work - CCPs (compliance with FTW 3.0 2 3 100%

screening process, questionaire following illness,
documented staff illness, pre-employment and post illness
screening procedures)

Staff Competency and Training - CCPs (training 3.0 2 3 100%

schedule, contents, coverage and records of training in
food handling and HSSE)

HSE in General -CCPs (availability and use of PPE, 4.0 3 4 100%

functional fire extinguishers, fire blankets and smoke
detectors, adequate ventilation, marked fire exits)

Records and Administration CCPs (complaint 3.0 2 3 100%

procedure, documented customer complaints, facility
HACCP plan)

OH Catering Inspection Checklist Page 3 of 7 HACCP

 100 80 91 91%
Total

REMARKS: Satisfactory

Catering Score RAG Green+ Status

≥ 90%

80-89%
Green
ü
Amber
50% of food offerings are
healthy +
< 80% Red

No. Findings Action required Action Party Target Date

1 No chopping board shelve or racker Provide chopping board racker IEF 5/15/2017

Scoping done awaiting

2 No waste shade. IEF/PNES 1 6/30/2017
contractual process.

3 Oven not working uptimally Repair faulty Oven IEF/FP FLOTEL 5/6/2017

4 Restaurant door not self closing Replace door hinges IEF/FP FLOTEL 5/6/2017

Remove carpets replaced with

5 Defaced carpets on kitchen floors IEF/FP FLOTEL 5/6/2017
tiles

One faulty dryer and one faulty washing machine in the Replace equipments with
6 IEF/FP FLOTEL 5/31/2017
laundry industrial washing machines

Provide adequate butchery area

7 inadequate butchery area and thawing process IEF 5/31/2017
for thawing

8 No beans grinder in the kitchen Provide beans grinder IEF 5/31/2017

Provide hand drier in the

9 No hand drier in the kitchen IEF/FP FLOTEL 5/6/2017
kitchen

10 Two faulty burners in the kitchen Repair faulty burners IEF/FP FLOTEL 5/13/2017

Inspection Team:
NAME DEPT SIGNATURE DATE REMARKS

ALTRAIDE EMMANUEL JEIN SHU/ON 4/23/2017

JUMBO JULIUS LOCATION FC 4/23/2017

AHMED, MOHAMMED SJ ABED 4/23/2017

ONYEBUCHI DENNIS HSE -SUPPORT 4/23/2017

OH Catering Inspection Checklist Page 4 of 7 HACCP

 GF

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