Food handlers are fit for work and show no symptoms of illness.

Neat and Clean Uniform or aprons are worn during food preparation and food service.

Hair is kept tidy and covered with clean caps or hair nets where appropriate.

Fingernails are short, clean, unpolished and without nail accessories.

Hands are washed thoroughly with soap and water frequently and at appropriate times.

Food is handled with clean utensils and gloves.

Disposable gloves are changed regularly and/or in between tasks.

Receiving area is clean and free of food debris, boxes and other refuse.

Incoming food supplies are visually inspected upon receipt.

Incoming chilled and frozen products arrived at appropriate temperature.

Raw and ready-to-eat food are well separated and properly contained.

All food supplies are promptly moved to proper storage areas.

Food storage area is clean, free of pests, dry, well ventilated and in good state of repair.

Dry goods (e.g. canned food and drinks) and other food items are stored neatly on shelves, off the floor and away from walls.

Food is protected from contamination; packaging is intact and no products are found with signs of spoilage.

Food packaging and storage containers are properly labelled, indicating the content and date of expiry.

Proper stock rotation system such as the First-Expired-First-Out (FEFO) system is used for inventory management.

Non-food items (e.g. insecticides, detergents and other chemicals) are not stored together with the food items.

Freezers and chillers are maintained at the correct temperature: chiller 0°C to 4°C; and freezer not above -12°C.

Freezers and chillers are kept clean and well maintained.

For walk-in freezers and chillers, food items are stored neatly on shelves and off the floor.

Food preparation area is clean, free of pests and in good state of repair.

Hand washing facilities are easily accessible, in good working condition and soap is provided.

Frozen food is thawed in chiller, microwave or under running water.

Proper separation of cooked food/ready-to-eat food, raw meat, seafood and vegetable to avoid cross-contamination.

Different chopping boards, knives and other utensils are used for cooked/ready-to-eat and raw food.

Food is cooked thoroughly to the required core temperature.

Equipment, exhaust hood, crockery and utensils are clean and well maintained.

Equipment, crockery and utensils are not chipped, broken or cracked.

Adequate number of covered refuse pedal bins are available and refuse is properly managed and disposed.

Refuse bins are properly lined with plastic bags and covered at all times.

Refuse is properly bagged before disposing it at the waste disposal area/bin center.

Food items are properly wrapped/covered in proper containers and protected from contamination.

Cold dishes are held at 0°C to 4°C.

Hot dishes are held above 60°C.

Cold and/or hot holding units are clean and well maintained.

Refreshment area, including walls and pillars, is kept clean and free of pests.

Fixtures (e.g. fans and lightings) and furniture (e.g. tables and chairs) are kept clean.

Refreshment area table and chairs are neat and clean.

Toilets are clean, dry and well ventilated.

Basic amenities such as soap, toilet paper, hand dryer/paper towel and waste bins are available.