Sr. No.

Compliance Requirement

Compliance Status

1

Ensure all equipment and containers coming into contact with food are made of corrosion-free, non-toxic materials that do not impart toxicity to food.

☐ Complied

☐ Not Complied

 ☐ N/A

2

Ensure food-contact equipment and containers are easy to clean and/or disinfect, except disposable single-use items.

☐ Complied

 ☐ Not Complied ☐ N/A

3

Keep all utensils and equipment used for food preparation in good order, proper repair, clean and sanitary condition at all times.

☐ Complied

☐ Not Complied ☐ N/A

4

Ensure utensils and containers used for food preparation are not used for any other purpose.

☐ Complied

☐ Not Complied ☐ N/A

5

Ensure every utensil/container containing food or food ingredients intended for sale is provided with a properly fitted cover/lid or a clean, sufficiently fine gauze net/other protective material.

☐ Complied

☐ Not Complied ☐ N/A

6

Ensure food and ingredients are completely protected from dust, dirt, flies and other insects.

☐ Complied

☐ Not Complied ☐ N/A

7

Do not keep food utensils/containers in locations where they may be contaminated by impure air, dust, offensive/noxious gases, substances, fumes, exhalations or effluvia.

☐ Complied

 ☐ Not Complied ☐ N/A

8

Locate, design and fabricate equipment in a manner that permits necessary maintenance and cleaning according to its intended use.

☐ Complied

☐ Not Complied ☐ N/A

9

Ensure equipment design and placement facilitate good hygiene practices, monitoring and audit within the premises.

☐ Complied

☐ Not Complied ☐ N/A

10

Provide appropriate facilities for cleaning and disinfecting equipment and instruments.

☐ Complied

☐ Not Complied ☐ N/A

11

Wherever practicable, adopt a Cleaning-in-Place (CIP) system for equipment.

☐ Complied

☐ Not Complied ☐ N/A

12

Ensure equipment and containers used for waste, by-products, inedible or dangerous substances are specifically identifiable.

☐ Complied

 ☐ Not Complied ☐ N/A

13

Ensure waste/by-product/inedible/dangerous-substance containers are suitably constructed for their intended use.

☐ Complied

 ☐ Not Complied ☐ N/A

14

Ensure containers used for cleaning chemicals and other dangerous substances are clearly identified.

☐ Complied

☐ Not Complied ☐ N/A

15

Store cleaning chemicals and other dangerous substances separately from food and food-contact materials to prevent accidental or malicious contamination.

☐ Complied

 ☐ Not Complied ☐ N/A

16

Where required, establish an appropriate wastewater disposal system / Effluent Treatment Plant (ETP).

☐ Complied

☐ Not Complied ☐ N/A

17

Keep all food-contact items, fittings and equipment in good condition so that they can be effectively cleaned and, wherever necessary, disinfected.

☐ Complied

☐ Not Complied ☐ N/A

18

Do not use chipped enamelled containers for food handling, preparation or storage.

☐ Complied

☐ Not Complied ☐ N/A

19

Use suitable stainless-steel, aluminium or glass containers, mugs, jugs, trays, etc. for cooking and storage.

☐ Complied

 ☐ Not Complied ☐ N/A

20

Where brass utensils are used, ensure they are frequently provided with appropriate lining.

☐ Complied

☐ Not Complied ☐ N/A