106025123 09 ISO22000 HYG R 09 Internal Audit Checklist Area Amp Departmental

Page 1 of 18Auditee: Audit Date: Document No. : ISO22000-HYG-R-09 Revision No. 0Implementation Date: 14 Nov 2011 Page: 1 of 1

POLICIES ITEMS TO CHECK COMPLIANCE

COMMENTSY NPolicy 1 - NN 1. Following color coding policy? Plastic Cutting 2. Staff able to demonstrate proper cleaning and sanitizing procedure? Board and Knife

4. D2, D4 and brush available?5. Knives when not in use placed in the hanging rack or sterilizer? 6. Boards and knives clean? Inspect handle and blade edge. 7. Boards without deep groves, cracks, molds? Knives without engravings? 8. Sanitizer at soaking bin at 200ppm quat solution?9. Sashimi and other RTE fish prepared with a designated cutting board and knife?

Policy 2 - LR 1. No banned products by BFAD consumed by Hotel/Kitchen/Bar?Health HazardPolicy 3 - LR 1. Deviation form raised for any non-compliance by Kitchen? Deviation FormPolicy 4 - HR 1. Staff able to demonstrate proper handwashing procedure? Hand Washing

3. Staff know when to wash hands? Ask staff. 4. Does staff wash hands every 30 minutes, before wearing gloves, after handling raw food or garbage? When returning from a break?

Policy 5 - HR 1. HW amenities complete: warm water, hand soap and sanitizer, paper towel, gloves,Hand Washing chained nail brush in 200 ppm sanitizer solution, instructional poster, Station mechanically operated sink, garbage bin.

2. Nail brush sanitizer at 200 ppm sanitizer solution? Changing records updated? Policy 6 - HR 1. Are gloves used when handling ready-to-eat food or when with wound or sore?Disposable 2. Are hands washed before wearing gloves?Gloves 3. Paper towel used over hand with glove when touching surfaces? Policy 8 - HR 1. Staff know the chilling hot food policy? Chilling Hot 2. Are chilled items covered with cling film? Is enough ice used for water bath?Food 3. Is blast chiller clean and free from rust?

4. Are SFSMS records available, complete and verified? CCP6 S: Cool food above 63°C to 10°C 90 minutes or to 5°C in 4 hours.

ISO 22000 / SFSMS AUDIT KITCHEN / BAR CHECKLIST

3. Ask staff when to clean? S: every 30 minutes and after each task

2. Ask staff how long are hands rubbed? S: At least 20 seconds

Page 2 of 18 Document No. : ISO22000-HYG-R-09 Revision No. 0Implementation Date: 14 Nov 2011 Page: 1 of 1


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Policy 9 - MR 1. Are high risk items transferred within 20 minutes? Hygienic Transfer 2. Are different food items seperated when transported? From Receiving 2. Are cleaned and sanitized trolleys and crates used? Policy 10 - MR 1. First aid box available with brightly colored water proof, plasters?First Aid Kit 2. Other first aid contents complete based on checklist?

3. Staff with no open wound and wearing colored water proof bandages with glove?

Policy 11 - NN 1. Is a dedicated ice scooper soaked in sanitizer used for scooping ice?Ice Machine 2. Ice scooper with chain and soaked at 200ppm sanitizer solution?

3. Ice machine interior plastic molder and rubber gasket clean, rust free?4. SFSMS cleaning and changing records available at each machine?

Policy 12 - HR 1. Rotary slicer cleaned and sanitized and dismantled at end of operation?Rotary Slicer 2. Check functionality: presence of rust, leak, scale, etc.

3. SFSMS cleaning records verified by Sous Chef/Outlet Chef?Policy 13 - HR 1. Records available and verified by Chief Steward?Dishwashing 2. Ask steward temperature and change water requirements.Machine 3. Check functionality: presence of rust, leak, lime scale, etc

4. Dishwashing Machine meeting temperature requirements?S: Main wash-55-65°C

O'PRP 9 S: Final rinse-82-86°C, Exit plate-71°C (thermolabel) Policy 14 - MR 1. No thawing in ambient temperature?Thawing in Ref 2. Well segregated from other foods, no cross-contaminationO'PRP 7 3. Frozen items thawed in ref labeled with date and time to indicate second shelf life?Policy 16 - MR 1. Items thawed in running water labeled with date and time? Thawing in Running Water 3. Ask staff maximum no. of hours for thawing in running water. O'PRP 7 S: 4 hours Policy 18 - LR 1. Disposable piping bag used labeled with date and time? Piping Bag

4. Ask staff when to change plasters? S: every 4 hours

2. Ask staff secondary shelf life of thawed items. S: 12 hours

2. Ask staff shelf-life. S: 4 hours



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Policy 20 - HR 1. Ask staff temperature requirements for hot and cold holding of food. Holding of Hot 2. Are Service Holding Records available, complete and verified? & Cold Food 3. Records were availableCCP 5 S: Hot food: 63°C and aboveCCP 8 S: Cold food: 8°C and below Policy 22 - MR 1. Preparation tables cleaned and sanitized? Spilled food cleaned?Prep Table 2. Raw and ready-to-eat item preparation separate? Policy 23 - MRHamburger Cooking & hamburgers cooked well done. However we will be delighted to prepare your hamburgerService as you may have prefered?"

3. Are Hamburger cooking records available, complete and verified?CCP 4 S: 70°C and above Policy 24 - NN 1. Check chillers and freezers for out of date/expired products? Secondary S: Cold Items - 48 hours; Hot Items - 72 hours; Shelf Life Vacuum pack chilled: 72 hours; Processed frozen items: 30 days Policy 25 - NN 1. Check chillers, freezers, dry storage and stocked shelves. FIFO practiced?FIFO 2. No out of dated or expired product? Policy 27- MR 1. Cream covered and at 8°C or less? Not applicable Whipped Cream 2. Nozzle sanitized at least every 4 hours? Records for sanitizing nozzle Not applicable Machine available, complete and verified? Not applicable Policy 28/29 - LR 1. Freezer following proper clearance in food storage: Freezer Storage 6 inches - from floor and ceiling 2 inches - walls Freezer Temp 12 inches - from evaporator 1 inch - stacked crates

2. Check functionality: No rust in shelves, leak, busted lights, frost build up, door, walls, shelves and gaskets clean. No gaps/cracked tiles. 3. Chiller and freezer following standard temperature:

O'PRP 4 S: -18°C and below

1. Ask staff about cooking temperature requirements. 2. Ask service staff esp IRD the hamburger phraseology: "The hotel prefers to serve your



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Policy 30 - NN 1. RTE above or separate from raw food? Refrigerator 2. Fish above meat, meat above poultry. Poultry always at bottom shelf. Stocking 3. Items wrapped / covered? Stacked properly?

4. No dirty outer cartons in chiller? No dirty crates or containers? 5. Chiller following proper clearance in food storage: 6 inches - from floor and wall 2 inches - walls 12 inches - from evaporator 1 inch - stacked crates

Policy 31 - HR 1. Are cooking and reheating temp requirements known and followed by staff? Cooking Temp 2. Ask Chef to demonstrate how to take cooking temperature. Requirements & 3. Cooking and Reheating Records available, complete and verified. Reheating Food S: 74°C and above - Poultry, Stuffing, Foods cooked in Microwave CCP 4 S: 70°C and above - Hamburger, ground and processed meat, flaked fish

S: 63°C and above - Fish, seafood, pork, beef, eggs, vegetables, rice CCP 7 S: 75°C and above - Reheating (any food) Policy 32 - HR 1. Chiller: clean, rust free, gaskets in good condition, no frost condensation Freezer & Chiller or leak, no exposed wires, lights covered, clean and rust free shelves, Maintenance no gaps in floors and walls.

2. Gauges in good condition and calibrated with sticker tags?3. Are Chiller and Freezer Records available, complete and verified?

CCP 2 S: Air temp (gauge) at 1°C - 4°C so that food temp is at less than 5°C Policy 34 - MR 1. Ask staff what are the common food allergens? Awareness of S: Gluten, eggs, dairy, poultry, fish and seafood, nuts, cereals and legumes. Food Allergens 2. Ask Chef and Service staff what to do when guest has a food allergy?

S: Service staff to give clear instructions on allergen and Chef to separate preparation and avoid using products with allergen.



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Policy 35 - HR 1. Is resticted area provided to hang animals for Asian BBQ? Cooling & Drying 2. Are game birds stored separately from poultry items? Animals For 3. Are BBQ labeled with both date and time of cooking and drying? Asian BBQ 4. Are containers available to prevent drip / cross contamination?

5. Are foods reheated to 75°C before service? Policy 36 - LRMayonnaise 2. Ask staff if hotel made mayonniase can be used?Awareness 3. Are pasteurized eggs used for items such as holandaise sauce? Policy 37 - MR 1. Clean and well maintained. Blade sharp and mount clean. No rust. Can Opener 2. Records available, complete and verified? Policy 38 - NN 1. Bar area and bar counter tidy, organized, clean and sanitized? Bar Counter 2. Food and food containers stored 6 in above the floor? Inspection 3. Ice bin clean and kept closed when not in use.

4. Ice scooper kept in container with sanitizer. Sanitizer at 200ppm. 5. Green colored cutting board and knife clean and without deep grooves?6. D2, D4 , gloves available at all times? D2 and D4 kept in chemical kit? 7. Refuse bin clean and refuse properly segregated? 8. Chiller: clean, rust free, gaskets in good condition, no frost condensation or leak, no exposed wires, lights covered, clean and rust free shelves, no gaps in floors and walls.9. Items wrapped / covered? Stacked properly?10. In-house made juices labeled with date and time? 11. No expired items. Refer to Secondary shelf life of common bar products.

CCP 2 12. Chiller air temp (gauge) at 1°C - 4°C so that food temp is at less than 5°C

1. Recommended brands only used: S: Chef, Krafts, Heinz, Hellmann's, QP and Best Foods.



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Policy 40 - MR 1. Purchased from approved suppliers.Receiving of 2. Meat received within 6 hours of slaughter ideally before 11am? Freshly 3. Meat labeled with date and time of slaughtering? Slaughtered Meat 4. Meat cooked within 4 hours or stored to reach 8°C within 4 hours? O'PRP 2 5. Freshly slaughtered meat delivered with slaughter time permit? Policy 41 - MR 1. Vacuum packaging machine clean and well maintained?Vacuum 2. Vacuum packaging of raw and RTE items separate? PackagingPolicy 42 - NN 1. Dry store clean and organized. Dry Storage 2. Products with production label or date of expiration. FIFO followed.

3. Cans - no dent, rust or bloating. No open package. 4. Glass items stored at bottom shelves. 5. No evidence of pest infestation. 6. Dry store following proper clearance in food storage: 6 inches - from floor and ceiling 2 inches - walls

O'PRP 6Policy 43 - NN 1. Check staff grooming: hair, fingernails, uniform, watch, jewelry. Personal Hygiene 2. Staff wearing clean clothing and apron. No wiping of hands in apron. Habit 3. Staff to wear hair restraint. Female chefs: hairnet and toque

4. Proper tasting praticed. Single use tasting spoon used. No eating. 5. No personal belongings inside the kitchen. 6. No wearing of aprons in toilet, during meals and when on break.

Policy 45 - NN 1. Floors, walls, ceiling, sink, shelves, cleaning cabinet, drainages clean. Pot Wash 2. PWS amenities complete: Supply of warm water, instruction (wash, rinse, sanitize), Station supply of detergent and sanitizer, cleaning tools, waste bin with lid and non wood shelving.

No steel wool. 3. Check functionality: presence of rust, leak, drainage gaps. 4. Segregation of clean and dirty items done. Clean items turn down to dry.

3. Ask Chef secondary shelf life of raw chilled vacuum packed meats? S: 3 days or less

7. Temperature at <24°C ; Humidity at ≤65%.



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Policy 46 - NN 1. Garbage bins with foot pedal, clean and lined with polyethylene bag. Kitchen Waste 2. Proper segregation practiced. Bin 3. No cardboards should be left inside kitchen or thrown in waste bin.

4. Transported waste must be covered with bin lid esp. during transit. Policy 46 - NN 1. Clean, well lit, ventilated, sealed to prevent entrance of pest. Garbage 2. Cleaning gears hanged in its proper place. Wash point available. Room 3. HWS with complete amenities, sanitizer changing forms up-to-date.

4. Insect killing device and plastic curtain clean and in good condition. 5. No pest at all time. 6. WIC monitored and forms up-to-date.7. Drainage system to be clean and functional8. No storage of food containers, racks or idle equipment. 9. Compactor machine clean and functional.

Policy 47 - MR 1. Ice cream recipe to state pasteurizing time and temperature. Ice-Cream 2. Clean and in good working condition, sanitized prior to use and dismantled Machine after operation.

3. No rust, peel or foreign matter on ice cream scrapper. Policy 48 - NN 1. Ice-cream freezer used for ice cream only. No raw food. Ice-Cream 2. All products wrapped and labeled. Freezer 3. Check functionality: presence of rust, leak, frost, gasket clean.

4. Ice cream scoop kept under running water and washed and sanitizedevery 4 hours.

Policy 49 - LR 1. Chemicals placed in designated area: chemical cabinet or chemical kit. Chemical Storage 2. Are all chemical spray bottles and dispensers labeled.

3. Stored separately from food, food packaging or operating equipment. 4. Clean, dry, cool, well lit, ventilated and out of sunlight.5. Material Safety Data Sheets available and updated for all chemicals. 6. Acid, alkaline and chlorine products stored separately.7. Safety gear (goggles, hand gloves and lab coat) available. 8. Smoking prohibited (signage posted). Access to chemicals restricted.



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Policy 50 - MR 1. Produced, opened and ref thawed food products labeled. Color CodingLabelPolicy 51 - MR 1. Disposable gloves to be worn during packaging. Not applicable Moon Cake 2. Prep table and equipment clean and sanitized at all times. Not applicable Production 3. Secondary shelf life to be indicated (best before date). Not applicable CCP 4 Not applicable Policy 52 - HR 1. Team meeting done at least once per month. Management 2. SFSMS Orientation done within 2 months after job commencement. Commitment & 3. SFSMS Policy Training within 3 months after job commencement. Culture 4. Corrective action system in place and signed off by appropriate manager.

5. Team members aware of H, M, L, NN policies and hotel compliance. 6. GM to attend once every 4 months and RM to attend once a month. 7. Management team to demonstrate on going internal audit program. 8. All SFSMS docmentation completed and signed. 9. Pest control audit must be completed and signed off. 10. Preventive Maintenance records to be completed as per schedule. 11. Time and temp records available; checked by calibrated thermometer.

Policy 53 - HR 1. Floors, walls, ceiling, pallets, crates, trolleys, insect killing device clean. Receiving 2. No high risk food item left for more than 20 minutes. Inspection 3. Food received free from rips, tears, rust, dents and with use by or best

before label. No wilt veg, fish with strong odor and dead crustaceans. 4. Daily Deliveries Record available, complete and verified. 5. Receiving clerk and food porters with hair restraint and nails cut short.

O'PRP 3 6. Frozen Food temperature: ≤ -12°C CCP 1, O'PRP 1 7. Chilled Food temperature: ≤ 5°C O'PRP 5 8. Hot food temperature: 63°CVegetable Pre- 1. Floors, walls, ceiling, sink, drainage clean. Wash Room CCP 3 3. Eden sanitizer at correct pH. S: pH ≤ 3, Soking time: 60 seconds

4. Records were available

4. Mooncakes baked to reach internal core temperature of ≥75°C.

2. Ask staff method of washing and disinfecting fruits and vegetables..



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Policy 54 - HR 1. Visitors and contractors in F&B areas must sign in, wear badge and be Visitor & escorted at all times. Contractor Policy 2. Visitors and contractors to observe proper handwashing and personal

hygiene and habits. Policy 55 - MR 1. Facilities and equipment was availableOff-site Catering 2. Minimal risk on time-temperature abuse

3. Minimal risk on contamination and cross-contamination4. Checklist (Appendix III) was completed for every event.5. Food samples were retained for events of more than 50 pax.

CCP 3 1. Washing and sanitizing method was understood.2. Sinks were clean, no cross contamination.3. Concentration of sanitizing solution was adequate, records were available.

CCP 9 1. The process well-controlled.2. No critical defect (glass bottles no signs of rust, foreign bodies, chip and hairline crack).

O'PRP 8 1. Plating time not exceeding 30 minutes.2. Record was available.

O'PRP 10Disinfecting 2. Monitoring method was appropriate.

3. Records were availableO'PRP 11 1. UV light was workingFiltering 2. Controls and monitoring were carried out. Records were available.

Capping (water bottles)

Assembling / Plating

1. Water temperature was hot (82 - 86°C)



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Cleaning and Sanitizing Pest ManagementViolations refer to but not limited to: Violations refer to but not limited to:e.g. unhygienic environment, dirty exhaust hood, ceiling, wall, floor, floor gullys e.g. pest sighting, signs of infestation; rat and cockroach dropping

electric zapper fly trap used in food preparation areas

Facilities and Maintenance Food Transportation Violations refer to but not limited to: Violations refer to but not limited to:e.g. chipped/ broken tiles; rusty equipment, gap in ceiling e.g. Dirty or poor condition of mobile food warmers, chillers, hotbox



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Environmental Hygiene Hazard Chemical Usage Violations refer to but not limited to: Violations refer to but not limited to:e.g. storing of food on floor directly; uncovered food near hazardous item, room e.g. wrong ppm or concentration of chemical sanitizertemperature at high risk area exceed 20degC

Reusable Packaging Training & Documentation-CompetencyViolations refer to but not limited to: Violations refer to but not limited to:e.g. Reusable food containers not durable , not easy to clean, torn e.g. documents not properly filled and filed, staff not trained/unaware



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Page 14 of 18Auditee: Ms. M. Paunan. Mr. J. Cordova Audit Date: November 15, 2011Ms. G. Budiongan, Mr. F. Chio Document No. : ISO22000-HYG-R-09b Revision No. 0Ms. G. Legaspi, Mr. A. Gatdula Implementation Date: 14 Nov 2011 Page: 1 of 1

REQ ITEMS TO CHECK COMPLIANCE

COMMENTSY NManagement 1. Company profile is updatedCommitment 2. Company Policy on Food Safety, Objective and Scope are updated P52 - HR 3. Organization chart, reporting structures, HACCP team profile are updated

4. Management review is planned or scheduled, - minutes form previous meetings were available - Agenda for discussion was complete based on the Management Review procedure - Inputs and outputs from the meeting were clearly recorded.5. GM to attend SFSMS meetings once every 4 months and RM to attend once a month

Food Safety / 1. Team member profile was updatedSFSMS Team 2. All team members had been trained.P52 - HR 3. SFSMS Meetings were carried out as planned, minutes were available.

4. What was the general percentage of attendance?Communications 1. Communications remained to be effective, no breakdown.

2. Procedure was updated3. Reference standards were updated4. Means of communication with regulatory agencies were updated

Emergency 1. Information and contact list were updated Response

ISO 22000 CHECKLIST

Page 15 of 18Ms. G. Budiongan, Mr. F. Chio Document No. : ISO22000-HYG-R-09b Revision No. 0Ms. G. Legaspi, Mr. A. Gatdula Implementation Date: 14 Nov 2011 Page: 1 of 1


COMMENTSY N

ISO 22000 CHECKLIST

PRP 1. Approved vendor's list was updated, vendors' information was updatedVendor Approval 2. Internal incoming material specs were available

3. All suppliers had signed of the Minimum requirements for suppliers.4. Information and documents from supliers were updated.5. Vendor visits were carried out, reports were available6. Performance of vendors were evaluated, records were available.

PRP 1. All food handles has been sent for medical screening and physical checks.

Health Control 2. Certificates and reports were available.3. Annual checks were monitored and tracked.4. Was there any food handlers who had not completed the medical check cycle? If yes, what was the percentage?

PRP 1. Training plan was available.Training 2. SFSMS/HACCP team: HACCP & ISO22000 training every 3 years, records were available.

3. All food handlers: SFSMS Training annually, records were available.4. New food handling employees: trained on SFSMS, HACCP, ISO22000 - within 3 months5. New employees: oreintation on SFSMS, HACCP, ISO22000 - within 2 months6. Training records were available.7. Tracking of training status was available.



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ISO 22000 CHECKLIST

PRP 1. Preventive maintenance schedule was available, and complete.Preventive 2. PM was carried out as planned.Maintenance 3. PM checklist and records were available.P52 4. Maintenance work order were followed-up and handled.

5. Numbers of unclosed work orders?PRP 1. Bait Station Layouts were updated - randomly verify on-site if necessary.

Pest 2. Inspection and progress report were available.

Management 3. MSDS available for poison used.

P52 4. Infestation trending reports were available, and reviewed for actions5. Any key issues on infestation?

PRP 1. Complaints were recorded and closed in a timely manner.Complaint & 2. Investigations were completed in 48 hours as indicated in G9.3Traceability 3. Any trends on the complaints?

4. Any actions taken based on the trending of the complaints?



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ISO 22000 CHECKLIST

PRP1. Approved chemical list is available and updated

Cleaning & 2. Chemical MSDS and PIS is available for all chemicals and updatedSanitation 3. Service report is available from chemical suppliers - dish washing.

- Stewarding 4. Kitchen cleaning inspection checklists were in-place and completed.

5. Sanitizer solution changing records were in-place.

6. Dish washing temperature records were in-place.7. Ice machine, chiller, freezer, ice cream freezer box cleaning records were in-place.

PRP 1. Approved chemical list is available and updatedCleaning & 2. Chemical MSDS and PIS is available for all chemicals and updatedSanitation 3. Sanitizer solution changing records were in-place.-Housekeeping 4. Ice machine cleaning records were in-place.PRP 1. Food sampling for microbiological testing was carried out as planned.QC Plan 2. Surface swab for microbiological testing was carried out as planned.

3. Reports were available.4. Results were reviewed for trends.5. Actions were carried out for failed test results.6. Actions were appropriate and effective.



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ISO 22000 CHECKLIST

Product 1. Food product information was updatedInformation 2. Incoming material information was updatedFlow Diagram 1. Flow diagram was updated and reflects on the process

2. Layout on process flow was updated3. Layout on people movement was updated4. Layout on waste movement was updated5. Layout in equipment was updateds

Hazard Analysis & 1. Hazard analysis and risk assessment were updated for all HACCP PlansControl Measures 2. Control measures were updatedCCP & O' PRP 1. Identification of CCP was updatedCL 2. Identification of Operational PRP was updated

3. Critical limits was updated and remained to be effectiveMonitoring & 1. Monitoring method was updated and remains to be validCorrective A. 2. Corrective actions were updatedVerification 1. Verification of CCP and O'PRP were carried out as planned.P52 - HR 2. Internal audit was carried out as planned. Report was available.Traceability 1. Procedure was updated

2. Traceability challenge was carried out as planned3. What was the success rate?

Control of 1. Internal operations non-conformities were addressed and closedNon-conformities 2. Non conformities from previous internal audit were closed

3. Non conformities from previous external audit were closed4. Food products that were affected during non-conformities were handled appropriately

Verification 1. Verification procedure, planning & schedule is updatedValidation 2. Results of verification activities were analysed and reviewed:Improvement - Food sampling test results

- Internal audit results - External audit results3. Improvements were carried out based on results from verification activities

Documents

106025123 09 ISO22000 HYG R 09 Internal Audit Checklist Area Amp Departmental