〇List of inspection items |
1. |
Food handling |
|
① |
Is first in first out good? |
|
② |
Is the refrigerator too full? |
|
③ |
Is the temperature of the refrigerator good (refrigerated products 10 ° C or less, seafood 4 ° C or less, frozen food minus 15 ° C or less, temperature is recommended) |
|
④ |
Heated to the center |
|
⑤ |
Is cleaning and disinfection of instruments and containers good? |
|
⑥ |
Is the storage temperature of the product / cooked food appropriate (specifically set the temperature) |
|
⑦ |
Have you cleaned food where it is exposed? |
|
⑧ |
Are cutting boards, kitchen knives, etc. used properly for meat, fish, products, etc. |
|
⑨ |
Is the food allowed to cool down quickly? |
|
⑩ |
Are meat and fish stored in covered containers? |
|
⑪ |
Are they stored in a refrigerator in such a way that they do not cause cross-contamination? |
|
⑫ |
Have you checked the indications on the product? |
2. |
Management of food handling equipment |
|
① |
Are machinery and equipment kept clean and used according to purpose? |
|
② |
Have machinery and instruments been provided? |
|
③ |
Have you disinfected and dried the cloth, cutting board, kitchen knife, etc.? |
3. |
Purchasing and raw materials |
|
① |
Is the arrangement and storage of slips good? |
|
② |
Did you confirm labeling such as additives and time limit? |
|
③ |
Checked quality, freshness, labeling, and temperature when purchasing food |
|
④ |
Is the purchase amount appropriate? |
4. |
Worker hygiene management |
|
① |
Do you have diarrhea or stomachache? |
|
② |
Is work clothes clean |
|
③ |
Is it good to wear a hat and mix hair? |
|
④ |
Is the washroom filled with disinfectant? |
|
⑤ |
Do you wear special footwear in the workshop? |
5. |
Facility management |
|
① |
Are the facilities tidy and clean? |
|
② |
Have you performed and recorded the extermination of rodents and insects? |
|
③ |
Are windows and entrances in the workplace open? |
6. |
Water supply and waste disposal |
|
① |
Are waste containers always clean? |
|
② |
Is the waste properly treated? |
|
③ |
Are toilets always clean?
|
7. |
Hygiene management system |
|
① |
Is the contact system for the person in charge of harm or complaints good? |
|
② |
Is a food hygiene manager resident and performing his duties? |
|
③ |
Whether problems at the work site can be communicated to management |
|
④ |
Whether the problem has been improved or an improvement plan has been created |
 |
List of inspection items by industry |
[Items common to all cooking, manufacturing, and sales businesses] |
|
① |
Whether drains, etc. are cleaned and repaired so that the facility drains well. |
|
② |
Are there any persons other than those involved, animals, etc. in the workplace? |
|
③ |
Are waste containers clean and free of sewage and odor? |
|
④ |
Are there any chemicals or cleaning tools that are not directly related to manufacturing or cooking, etc. in the kitchen? |
|
⑤ |
Whether rodents and insects in the institutional lungs are regularly controlled and the records are kept for one year. |
|
⑥ |
Do you conduct stool inspection as needed? |
|
⑦ |
Reservoir is regularly cleaned and kept clean, water quality is checked at least once a year, and records are kept. |
|
⑧ |
Have you participated in seminars on food hygiene, etc. and are working to improve hygiene knowledge? |
1. |
Cooking industry |
|
① |
Do you avoid using foods directly when you have a disease of your hands or if you have abdominal pain or diarrhea? |
|
② |
Have you washed your hands well before and after work? |
|
③ |
Are you wearing clean work clothes? |
|
④ |
Did you check the inspection and slips when purchasing food? |
|
⑤ |
Is the refrigerator too full of food? |
|
⑥ |
Are meat and fish stored in covered containers? |
|
⑦ |
Are eggs used immediately after cracking? |
|
⑧ |
Is thawing done in the refrigerator |
|
⑨ |
Is preparation and cooking performed in the same place? |
|
⑩ |
Are cooking utensils such as cutting boards and kitchen knives classified by application? |
|
⑪ |
Is the cooked food sufficiently heated to the center? |
|
⑫ |
Have utensils and utensils been properly cleaned, disinfected and stored after use? |
|
⑬ |
Are utensils and tableware sanitarily stored in cabinets etc. |
|
⑭ |
Have food or utensils been placed 60 cm or less from the floor? |
|
⑮ |
Are you performing cooking work, etc. in a place 60 cm or less from the floor surface? |
|
⑯ |
Are you cooking more than your ability? |
|
⑰ |
Are cooked foods stored in hygienic containers with lids? |
|
⑱ |
Have cooked foods been left for more than 2 hours before serving? |
|
⑲ |
In group lunch facilities, lunch boxes, caterers, etc., do they store food for inspection? |
|
⑳ |
Is temperature control during cleaning and transportation of delivery vehicles in-house appropriate? |
2. |
Manufacturing |
|
① |
Are proper weighing and labeling used when using additives? |
|
② |
In shipping / selling the product, have you checked the description of required items? |
|
③ |
Are measures to prevent shipment or sale of products that are no longer ingestible due to problems with hygiene management? |
|
④ |
Are there any unsanitary handling such as placing raw materials, food, utensils, etc. directly on the floor? |
|
⑤ |
For machines with automatic control, is the operation status always checked? |
|
⑥ |
Are tanks and pipes regularly checked for pinholes and cracks? |
|
⑦ |
Has the cooking machine been disassembled, cleaned and disinfected after work? |
|
⑧ |
Products are subject to voluntary self-inspection and the results are stored for one year. |
3. |
Sales |
|
① |
Are you first-in / first-out of food? |
|
② |
Is the product stored in direct sunlight or in a location with a high temperature? |
|
③ |
Is there food above the load line of the refrigerated showcase? |
|
④ |
Are refrigerated foods sold at room temperature? |
|
⑤ |
Checking the display such as the expiration date display |
|
⑥ |
Is the inside of the refrigerated (frozen) showcase clean? |
 |
It is thought that there are cases where the number of characters in the inspection item is too large to fill in the inspection item column of the food hygiene self-management inspection table. In that case, please fill in the item number or shorten the number of characters. |