statement/Location | Y | M | N | D | I | F |
The location of the cafeteria and the general appearance of it are important for me | ||||||
When I enter the Cafeteria, I try to take a quick look to the general hygiene regulations followed in. | ||||||
I always look for the rubbish bags and make sure that they are suitable to be used in the cafeteria | ||||||
It’s very important for me when I entre a cafeteria to make sure that there is a hand washing sink with all the required materials like the hand soap and tissue papers | ||||||
I always make sure that the chairs and tables are clean | ||||||
I always make sure that the place is free from insects and especially cockroaches or rodents. | ||||||
I always observe the floors to make sure that they are clean. | ||||||
I always observe the cafeteria walls to make sure that they are clean, free from cracks and holes. | ||||||
I always check on the cafeteria windows to make sure that they were made in a way that prevent dust accumulation | ||||||
The cafeteria has the mosquito – repellant device | ||||||
The benches that were made for food preparation are made from marble. | ||||||
The benches that were made for food preparations are clean and free from cracks and fishers | ||||||
Vent fans are available clean and appear in good condition. | ||||||
The cafeteria has good ventilation system that prevents smell and steam accumulation | ||||||
The cooking utensils appear clean and free from corrosion or blackened | ||||||
The rubbish collection is done by using proper plastic bags, or special containers that are usually covered | ||||||
All cooking utensils are kept inside proper cupboards. | ||||||
The structure of the cafeteria is large enough to let the workers move inside it freely | ||||||
statements/employees | Y | M | N | D | I | F |
Cafeteria employee’s must practice proper hygiene | ||||||
Cafeteria employee’s must cover their heads with proper head cover and wear plastic apron | ||||||
Cafeteria employee’s valid health certificates are hung on the wall. | ||||||
It is observed that the cafeteria employee’s clean their hands regularly | ||||||
Cafeteria employee’s must wear clear plastic gloves when they prepare food. | ||||||
Cafeteria employee’s must be experts in sandwiches preparation | ||||||
Cafeteria employee’s do not touch their hair, noses or faces when they are wearing the clear plastic gloves | ||||||
Cafeteria employee’s do not keep the gloves on when they take the money from the students | ||||||
statement/Food | Y | M | N | D | I | F |
Fresh food and meat should not be left outside the fridge to avoid contamination | ||||||
Sandwiches contents such as eggs, cheese and tuna are kept in separate containers | ||||||
Cooked food is not left outside the fridge for long time | ||||||
The available fridge appears in good condition, and its temperature are monitored and recorded on a special sheet on the outside door | ||||||
Fresh meat and chicken are not cut on the same cutting board that other type of food is cut on | ||||||
Mayonnaise is kept in small containers and not in a large open bowl that expose it to contamination | ||||||
Food that was freshly prepared is not close by the air condition which might carry dust that lead to contamination | ||||||
Tuna fish is left in its special cans and only open before using. | ||||||
There is no mix-up between the freshly cooked food and row food and vegetables |