DIRECTION AND BROMATOLOGY AND HYGIENE MSM Form.

4 CHECKLIST BAR/CAFETERIA/DINING ROOM/RESTAURANT

Company Name: Address: Date: FileN°

1 RAW MATERIALS Y/N OBSERVATIONS

They are analyzed during reception (verification of
1.1 packaging and label integrity)
Do all meat and meat products come from establishments
authorized and authorized by the competent health
1.2 authority?
Are temperature controls carried out on the food received?
1.3
The storage area is clean and well maintained.
1.4

1.5 The MPs are arranged in their respective pallets

The Chamber Refrigerators are clean and well maintained.
1.6
The MP are stored separately by species, avoiding their
1.7 contact.
They are identified according to the date of entry
1.8
Is temperature control carried out in chambers and/or
1.9 refrigerators?
T°C: T°C: T°C:
Is temperature control carried out in the Freezer?
T°C: T°C: T°C:
1.10

2 PREPARATION
The production area is clean and well maintained.
2.1
The area has a surface area consistent with the dining room
2.2 and no less than 16m 2
The machinery is clean and well maintained.
2.3
Operators wear appropriate and clean clothing
2.4
The operators comply with the implemented rules of good
2.5 conduct (not eating, smoking, salivating, using
Operators present up-to-date health records
2.6
Operators comply with the implemented hygiene standards
2.7 (washing and sanitizing hands)
Measures are taken to avoid cross contamination
2.8
Does it have adequate ventilation (extraction)?
2.9
Does it have a separate entrance for the entry of raw
2.10 materials?
Do you have pools with hot and cold water supply?
2.11
 Does it work with mesh cloths?
2.12
Does it have openings that prevent the entry of insects,
2.13 rodents and dust?
Does it have a sanitary frieze on the walls? Is the ceiling
2.14 adequate?
Do you have healthy, clean floors, without cracks, and non-
2.15 adsorbent?
Do you have sinks with lids with a slope from the floor
2.16 towards them?
Is the lighting used adequate and with explosion
2.17 protection?
Does it have countertops made of waterproof, inadsobent
2.18 material and separated from the wall?
The refrigerators are clean and well maintained.
2.19
2.20 Raw materials identified according to entry date are found.
.
Is refrigerator temperature control carried out?
2.21 T°C: T°C: T°C:
Unrefrigerated foods are stored in a cool, dry place and
2.22 separated by 15cm.

3 CLEANING AND PEST CONTROL

It has a cleaning and disinfection program for the entire
3.1 facility
Is the Bacheo sector separated from the manufacturing
3.2 sector?
Does this sector have a supply of drinking water with
3.3 adequate and hot pressure?
Do you have healthy, clean floors, without cracks, and non-
3.4 adsorbent?
Does it have a sanitary frieze on the walls? Is the ceiling
3.5 adequate?
Pest control records are found the day
3.6

4 LIVING ROOM
The area is clean and well maintained.
4.1
Does it have ventilation for air renewal?
4.2
Does it have openings with protection for the entry of pests
4.3 and dust?
Do the tables have clean tablecloths and napkins?
4.4
Are the dishes clean and stored in appropriate places to
4.5. avoid contamination?
Does it have a self service system?
4.6
The maintainers of this system have protection to minimize
4.7 contamination by the
The temperatures of food keepers T°C:
4.8
4.9 Temperatures of cold food keepers T°C

4.10 Does the service staff have clean, regulatory clothing?

Is disposable material used to clean the tables?
4.11

5 BATHROOMS
Do you have bathrooms separated by sex? Quantity
5.1 according to the room?
Do they have ventilation for air renewal?
5.2
Do they have antebaths?
5.3
Do they have urinals, toilets, sinks?
5.4
Does it have toilets in quantities commensurate with the
5.5 dining room?
Do you have toilet paper, soap, and air hand drying or paper
5.6 towels?