GENERAL CONDITIONS FOR PREPARATION, CONSERVATION AND

FOOD DISTRIBUTION
DATE:

LOCATION AND ACCESS OF THE RESTAURANT

PARAMETERS YES NO OBSERVATIONS

It is located in an isolated place away from health hazards.

The floors in the area are made with crack-free finishes.

3. The building is designed to protect the

environments, preventing the shelter of pests and other agents
contaminants

4. The washing basins must be deep and made of steel.

stainless

5. The walls remain clean of dirt and free of

cracks.

6. The lighting is adequate and has the conditions of

adequate security

7. The windows must have bars or grids.

has good ventilation that allows to prevent the

condensation of the vapor and that facilitates the removal of heat

9. Refrigerated cameras are available

10. Lidded containers are used for waste.

11. The pipes and drains comply with the protection and location
adequate

The building has a potable water quality control.

and supply tanks.

13. There are stainless steel tables

14. There is a pest control program (rodents)

The roofs are made of heat-resistant material and washable paint.

light color

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CORRECT USE OF KITCHEN UTENSILS

PARAMETERS YES NO Observations

1. The correct use of the red table (red meat or

raw meats).

2. The correct use of the sky blue table (fish and

seafood)

3. The correct use of the white table is utilized (ready foods)

for the consumption of cheese, meats, and cooked vegetables

4. The correct use of the green table (vegetables and

raw vegetables.

5. The correct use of the yellow table (fruits) is utilized.

An adequate sterilization of cutlery is carried out.

7. The soup bowls are available.

8. Utensils like ladles, spatulas, tongs are made of

stainless steel

[Link] paper is used to thoroughly dry the utensils.

10. The correct use of salad spoons is utilized.

11. They are the suitable trays for the oven.

12. Tongs are used for salads.

The china dinnerware is porcelain.

14. The strainer with a stainless steel base is used.

15. Basic knife sets are used.

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FOOD PREPARATION

PARAMETERS YES NO OBSERVATIONS

Good quality foods are chosen.

2. Contact between raw foods and those is avoided

cooked.

Foods are cooked well.

Pure water is used.

5. When storing food, they have safe temperatures.

They taste the food with two utensils.

7. The cooking times of the vegetables are carried out.

8. The eggs are cooked for 15 minutes at 85ºC.

9. The cooking times for the tubers are carried out.

10. Check the instructions on packaged foods.

11. The canning method is carried out, that is to say,

heat them for a certain time and at a specific temperature
until it allows the elimination of microorganisms.

12. Techniques are applied to prepare the food.

13. The technique is carried out: starting from a liquid in

ebullición: cocer al vapor, cocer al vacío, cocer: arroces,
pasta, crustaceans, vegetables (especially green ones)

14. The technique is performed: Starting from a cold liquid: boil,

to whiten

15. The technique is performed: Sautéing and cocotte

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MEAT PRODUCTS CONSERVATION

PARAMETERS YES NO OBSERVATIONS

1. There are enough space in the chambers for

store the meats

2. The meat products that are received come from

establishments that comply with Good Manufacturing Practices (GMP)

3. Meat products are properly

monitored by SENASA

4. The appearance, smell, and color of the meat are normal and do not
detects the presence of foreign materials

They are packaged with health codes and

expiration dates

6. Cross-contamination is avoided during the

storage.

7. The proper cleaning and disinfection of utensils is carried out.

used for meat storage

The red table is used correctly.

Fresh meats are stored at 5º C

Frozen meats are stored at -18ºC

11. It has operational cold storage cameras.

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DISINFECTION OF TUBERCULOS

PARAMETERS YES NO OBSERVATIONS

The tubers show no sprouts or damage from insects.

The land is cleaned with plenty of water.

3. Submerge the tubers in a container with some

disinfectant and water

4. Rinse with plenty of water and remove any possible residues

5. Dry with absorbent paper

6. Tubers are stored in the dark, away from the

light.

7. The proper storage temperature is maintained

for tubers, which is between 4 and 7 °C.

8. The tubers do not contain solanine.

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STORAGE OF FRUITS AND VEGETABLES

PARAMETERS YES NO OBSERVATIONS

It complies with the correct one. temperature between 6 - 9 °C

storage

2. Must comply with the correct temperature, which should be between 6-9º C.
(exhibition)

3. A good disinfection of 2.5ml of bleach is carried out for 5 liters of

water

The disinfection time of two minutes is carried out.

5. Fruits and vegetables are kept away from light.

direct sunlight

6. It is ensured to store the vegetables in perforated bags.

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STORAGE OF DRY PRODUCTS

PARAMETERS YES NO OBSERVATIONS

Is the warehouse kept dry, organized, and clean?

2. Are the foods located on pallets or raised platforms?

from the floor?

3. Are the foods properly organized in

batteries at a reasonable distance?

4. Are the product packages wet?

moth-eaten or broken?

5. Do they use the FIFO rules for food that is more

do the old ones get consumed first?

6. Are foods classified appropriately according to their type?

7. About canned products, do the packages present

subsidence, corrosion, infestation, and expiration date?

8. Are the cans not perforated, swollen, sunken or

manipulated in some way?

9. About the items packaged in sacks, are they present?

stacked in the shape of a cross on the platform?

10. About items packed in boxes. Do the labels on the boxes

Can they be seen easily?

11. Those foods that are affected by light such as fats and
pickles Are they in their respective boxes?

The ambient temperature is between 20°C and 30°C.

13. Is there a record of product incoming and outgoing?

14. Is the place or environment used exclusively only for the

storage of food and not for another activity?

15. Are the cleaning products located in another area for

avoid pollution?

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STORAGE OF REFRIGERATED FOODS

PARAMETERS YES NO OBSERVATIONS

Is the refrigerator clean and in optimal

conditions?

2. Regarding the filling of the refrigerator, what is the capacity of the

The refrigerator is lightweight to facilitate air circulation.
cold?

Is the temperature below 4°C?

4. Is a proper use of refrigerators made besides

exclusivity for food storage?

5. Does the refrigerator door open constantly or does it

leave it open?

6. Is there adequate control and record keeping regarding the

temperatures of the cooling unit?

7. Are acidic foods found in containers of

pewter, glass or porcelain?

8 Are the foods that enter inspected, labeled, and dated?

to the warehouse?

9. Is the FIFO method of inventory rotation used?

10. Are the meats and fish located in the lower part?
from the refrigerator?

11. Are cooked foods found in the center of the

refrigerator?

12. Dairy products are located at the top

from the refrigerator?

13. How the food was packaged for storage

Were they well sealed in airtight containers or covers?
intended for food storage?

14. Are the foods arranged according to their

type?

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CONSERVATION OF FROZEN FOOD

PARAMETERS YES NO OBSERVATIONS

1. meets correct refrigeration, fresh eggs 3 to

5 weeks (2 – 8 °C)

2. complies with proper freezing

Sausages (sealed packaging) 1 week Refrigerated (2 -
8 °C)-Congelador (-18 °C)

3. Complies with proper freezing Cooked ham

slices 3 to 4 days Refrigerated (2 – 8 °C).

4. Complies with correct freezing Ground beef 3 to

4 months Freezer (-18 °C)

5. Ensure proper cooling Beef

(fillet, barbecue, etc.) 3 to 5 days (2 – 8 °C) - Freezing
(-18 °C)

6. Comply with proper refrigeration Pork meat

(chops) 3 to 5 days (2 – 8 °C) - Freezing (-18 °C)

7. Ensure proper cooling Chicken meat or

turkey 1 to 2 days (2 – 8 °C) - Freezing (-18 °C)

8. Ensure proper cooling of cooked meat and

cooked bird stews 3 to 4 days (2 - 8
Freezing (-18 °C)

[Link] correctly refrigeration Mayonnaise 2

months Refrigerator (2 – 8 °C) - Freezing (-18 °C)

RESPONSIBLE: COMPANY:

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REVIEW DATE:

PRODUCT ENTRY DATE: PRODUCT EXPIRATION DATE:

MEDIDA CORRECTIVA:
 DATE:

DISTRIBUTION OF FOODS

PARAMETERS YES NO OBSERVATIONS

The distribution staff uses the...

mask.

The transfer of food is carried out in a

hygienic

The serving table material is made of steel.

stainless

4. The equipment is made of stainless steel.

5. Hold the cup by the handle and the glasses by their base.

6. To serve the food, use tongs, spatulas, and

specific spoons.

7. The minimum temperature to preserve food

hot is 60ºC

8. It has a specific area for the return of the

used dishes

9. The waste is deposited in containers with

lid

The equipment and the serving table are clean and

conserved

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CORRECTIVE MEASURE: