INSPECTION CHECKLIST FOR EAT RIGHT CAMPUS

Date Auditor

Name of Campus Auditing Agency

Campus
Address of
Representative
Campus

TOTAL EAT RIGHT CAMPUS SCORE: ___________/100

PART PARAMETER SCORE MAXIMUM
OBTAINED SCORE
PART A * SAFE FOOD 40
PART B HEALTHY FOOD 25
PART C SUSTAINABLE FOOD 10
PART D BUILDING AWARENESS 25
TOTAL 100

RATING: _________/5 STARS

Scoring Matrix:
01 Five Star (85% and above) Exemplary/ Excellent

02 Four Star (75% and above ) Full Compliance/ Very Good

03 Three Star (65% and above) Satisfactory Compliance/ Good

04 Two Star (55% and above) Partial Compliance/ Needs improvement

05 Below 55% Non Compliance/ Urgent improvement

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 *DETAILED SCORINGSYSTEM FOR PART A
TYPE OF FOOD SERVICE POINTS AS PER MAXIMUM POINTS
ESTABLISHMENT CHECKLIST or
HYGIENE RATING

MANDATORY (AS APPLICABLE)

1 (Each) in-house Pantry and Food Area 30
2 (Each)In House Canteen (With Food 114
Preparation)

3 License/Registration of each outsourced 20

Catering Establishments Serving Campus
and Vendors (tuck shops/retail outlets)
VOLUNTARYHYGIENE RATING (AS APPLICABLE)
3 (Each) outsourced Catering Establishment 100
Serving Campus

4 (Each) Vendor (Tuck Shop/ Retail outlet) 100

TOTAL MARKS OBTAINED

PART A SCORE: 40 x (Total Marks Obtained)/ (Maximum Marks)

Definitions:

1. In-house pantry and food area:

 Pantry: A room/area where beverages, food, and sometimes dishes,

cleaning chemicals, linens, or provisions are stored. It may serve in an
ancillary capacity to the main kitchen.

 Food Area: A room with seating arrangements for people to eat or drink.
It may range from a full-fledged canteen seating area to a small set-up
indoors or outdoors.

2. In-house Canteen: Food service establishment in the campus in which food and
beverages are prepared, served and eaten within the campus premises. It may or
may not include a seating arrangement for customers.

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 3. Outsourced Catering Establishment: A food service establishment that
prepares food/beverages outside the campus premises and delivers
prepared/cooked food and beverages to the campus.

4. Vendors: This includes tuck shops, retail outlets and other food selling outlets or
food vendors within the campus that sell cooked/packed/fresh/raw food and
beverage items in the campus. They may be owned by the campus authorities or
any other private entity or may function independently.

Marking System

Scoring System for PART A:All food service establishments in the campus are to be
evaluated. Depending on the type of food service establishment, the corresponding
checklist/scoring method is to be used.

Mandatory

 For pantry area or food area, if present, the first checklist is to be used. The
score for this section should be given out of 30.
 For in-house canteens, if present, the second checklist is to be used. The score
for this section should be given out of 114.
 If there are multiple pantry areas/food areas/in-house canteens, the score for
each of them is to be entered for Part A.
 If present, all outsourced catering establishment services in the campus as
well as tuck shops, vendors etc., must be mandatorily licensed/ registered with
FSSAI. A single point should be given for each licensed/registered caterer and/or
vendor, as applicable and the total should then be multiplied by 20 to get the
score for this section out of 20.

Voluntary

 A campus may voluntarily do Hygiene Rating Certification of its outsourced

catering establishment or vendors.
 The hygiene rating score for each of them is to be entered.

Total Score: The total score of all of the above, as applicable, is to be taken and
then multiplied by 40 and entered as the final score for Part A.

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The Scoring System for PART B, C and D will be as per the respective checklists
provided. The actual marks obtained in the checklist will be entered as the final score.

The marking scheme for ALL CHECKLISTS is as follows: The Auditor will inspect the
facility of the campus according to the requirements as laid down in the inspection
checklist and accordingly will mark the finding as compliance (C), non-compliance (NC),
partial compliance (PC) & Not applicable/Not observed (NA). Separate requirements
have been developed for the food businesses within the campus. All the requirements
are allotted 2 marks and there are few requirements, which are allotted 4 marks. The 4-
marks questions are critical to food safety and shall be essentially filled by the campus.
Each finding will be awarded marks as mentioned below:

Marks to be Marks to be Marks to be Marks to be

S. awarded for awarded for awarded for awarded for
Finding
No. 1 mark 2 mark 4 mark 5 mark
requirements requirements requirements requirements
Compliance 5
1 1 2 4
(C)
Non-
2 compliance 0 0 0 0
(NC)
Partial
3 compliance 0.5 1 to 1.5 1.5 to 3 1-4
(PC)
Not
4 applicable/Not 1 2 4 5
observed (NA)

Compliance – Yes, the requirement is fully implemented. There is adherence with the
requirement with no major or minor conformance is observed.
Non-compliance - No, the requirement is not documented and implemented. There is
non-adherence with the requirement with major non - conformance is observed.
Partial Compliance – Requirement is partially implemented. A non-conformity that
(based on the judgement and experience of the auditor) is not likely to result in the
failure of the food safety or reduce its ability to assure controlled processes or products.
It may be either a failure in some part to a specified requirement or a single observed
lapse.
Not Applicable/Not observed (NA) – Requirements are not applicable to campus &
hence cannot be observed.

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 PART A
CHECKLIST FORIN-HOUSE PANTRY OR FOOD AREA
S. N. BASIC HYGIENE CHECKLIST-PANTRY/FOOD AREA
Scoring
1 Walls, ceilings & doors are free from flaking paint or plaster etc. 2
2 Equipment are made of non-toxic material and free from rust.
Potable/drinking water used wherever it comes in contact with food or used 2
3
in food preparation.
4 Proper ventilation and lighting is provided within the premises. 2

5 Separate storage facility for raw material,processed food, packing material etc. 2

All food stored properly in clean, closed containers away from moisture and 2
6 sunlight. All perishable foods stored in the refrigerator at the right
temperature. FIFO to be followed.
Adequate facilities provided for hand washing, pot washing, toilets etc. which 2
7
should be segregated from food handling area to prevent cross contamination.
Cleaning of equipment, food premises and surrounding areas, drains is done 2
8 properly and regularly. Timely pest control. No signs of pest activity in
premises.
Food material and water is tested in FSSAI notified lab periodically. Records 2
9
maintained.
Raw material is procured from licensed/ registered suppliers only and checks 2
10
date of expiry before use.
Cutlery, crockery and utensils that come in contact with food are kept clean 2
and made of ceramic/stainless steel and other food grade material only. No
11
newspapers, plastic bags. Only microwave-safe material is used for heating in
the microwave.
Garbage should be removed timely and should not accumulate. Garbage bins 2
12
should be covered and kept clean.
Segregation of vegetarian and non-vegetarian food. Segregation of raw and 2
13
cooked food.
No person suffering from a disease or illness or with open wounds or burns is 2
14
involved in food handling.
Food handlers maintain personal hygiene such as clean hands, short clean 2
15 nails, appropriate clothes, hair neatly tied/combed and use gloves/apron as
required.
TOTAL SCORE 30

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 CHECKLIST FOR IN-HOUSE CANTEEN (WITH
FOOD PREPARATION IN PREMISES)
S. No. Audit Questions Scoring

DAILY SAFE & HYGIENIC FOOD CHECKLIST

Food establishment has an updated FSSAI license and is displayed
1 2
at a prominent location.
I. Design & facilities
The design of food premises provides adequate working space;
2 permit maintenance & cleaning to prevent the entry of dirt, dust 2
& pests.
The internal structure & fittings are made of non-toxic and
3 2
impermeable material.
Walls, ceilings & doors are free from flaking paint or plaster,
4 2
condensation & shedding particles.
5 Floors are non-absorbent, non-slippery & sloped appropriately. 2
Windows are kept closed & fitted with insect proof screen when
6 2
opening to external environment.
Doors are smooth and non-absorbent. Suitable precautions have
7 2
been taken prevent entry of pests.
Potable water (meeting standards of IS:10500 & tested semi-
8* annually with records maintained thereof) is used as product 4
ingredient or in contact with food or food contact surface.
Equipment and containers are made of non-toxic, impervious,
9 2
non- corrosive material which is easy to clean & disinfect.
Adequate facilities for heating, cooling, refrigeration and freezing
10 2
food & facilitate monitoring of temperature.
Premise has sufficient lighting. Lighting fixtures are protected to
11 2
prevent contamination on breakage.
12 Adequate ventilation is provided within the premises. 2
An adequate storage facility for food, packaging materials,
13 2
chemicals, personnel items etc. is available.
Personnel hygiene facilities are available including adequate
14 number of hand washing facilities, toilets, and change rooms for 2
employees.

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 Food material is tested either through internal laboratory or
15 2
through an accredited lab. Check for records.

II. Control of operation

Incoming material is procured as per internally laid down

specification from approved vendors. Check for records (like
16 certificate of analysis, Form E, specifications, name and address of 2
the supplier, batch no., mfg., use by/expiry date, quantity
procured etc.)
Raw materials are inspected at the time of receiving for food
safety hazards.(Farm produce like vegetables, fruits, eggs etc.
17 2
must be checked for spoilage and accepted only in good
condition)
Incoming material, semi or final products are stored according to
their temperature requirement in a hygienic environment to
avoid deterioration and protect from contamination. FIFO & FEFO
18 2
is practised.
(Foods of animal origin are stored at a temperature less than or
equal to 4oC )
19 All raw materials is cleaned thoroughly before food preparation. 2
Proper segregation of raw, cooked; vegetarian and non-
20 2
vegetarian food is done.
All the equipment is adequately sanitized before and after food
21 2
preparation.
Frozen food is thawed hygienically. No thawed food is stored for
later use.
22* (Meat, Fish and poultry is thawed in refrigerator at 5 oC or below 4
or in microwave. Shellfish/seafood is thawed in cold potable
running water at 15 oC or below within 90 minutes.
Vegetarian items are cooked to a minimum of 60oC for 10 minutes
or 65oC for 2 minutes core food temperature. Non vegetarian items
23* 4
are cooked for a minimum of 65oC for 10 minutes or 70oC for 2
minutes or 75oC for 15 seconds core food temperature.
Cooked food intended for refrigeration is cooled appropriately.
24* (High risk food is cooled from 60o C to 21oC within 2 hours or less 4
and further cooled to 5o C within two hours or less.)
Food portioning is done in hygienic conditions. High risk food is
portioned in a refrigerated area or portioned and refrigerated
25 2
within 30 minutes. Large amount of food is portioned below 15 o
C.
Hot food intended for consumption is held at 65o C and non-
26* vegetarian food intended for consumption is held at 70oC. Cold 4
foods are maintained at 5oC or below and frozen products are

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 held at -18o C or below.
(*Hot food is kept above 65oC and cold food is kept below 5OC but
below 10 oC upto 42 hours for not more than two hours only
once.)
Reheating is done appropriately and no indirect of reheating such
as adding hot water or reheating under bain-marie or reheating
27* under lamp are being used. 4
(The core temperature of food reaches 75oC and is reheated for at
least 2 minutes at this temperature.)
Oil being used is suitable for cooking purposes is being used.
28 Periodic verification of fat and oil by checking the color, the 2
flavour and floated elements is being done.
Vehicle intended for food transportation are kept clean and
maintained in good repair & are maintain required temperature.
29* (Hot foods are held at 65o C, cold foods at 5o C and frozen item - 4
18oCduring transportation or transported within 2 hours of food
preparation).
Food and non-food products transported at same time in the
30 2
same vehicle are separated adequately to avoid any risk to food.
Cutlery, crockery used for serving and dinner accompaniments at
31 dining service are clean and sanitized free form unhygienic 2
matters.
Packaging and wrapping material coming in contact with food is
32 2
clean and of food grade quality.

III. Maintenance & sanitation

Cleaning of equipment, food premises is done as per cleaning
33 schedule & cleaning programme. There should be no stagnation 2
of water in food zones.
Preventive maintenance of equipment and machinery are carried
34 out regularly as per the instructions of the manufacturer. Check 2
for records.
35 Measuring & monitoring devices are calibrated periodically. 2
Pest control program is available & pest control activities are
36 carried out by trained and experienced personnel. Check for 2
records.
No signs of pest activity or infestation in premises (eggs, larvae,
37* 4
faeces etc.)
Drains are designed to meet expected flow loads and equipped
38 with grease and cockroach traps to capture contaminants and 2
pests.
Food waste and other refuse are removed periodically from food
39 2
handling areas to avoid accumulation.

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IV. Personal Hygiene

Annual medical examination & inoculation of food handlers

40 against the enteric group of diseases as per recommended 2
schedule of the vaccine is done. Check for records.
No person suffering from a disease or illness or with open
41 wounds or burns is involved in handling of food or materials 2
which come in contact with food.
Food handlers maintain personal cleanliness (clean clothes,
42* trimmed nails &water proof bandage etc.) and personal behaviour 4
(hand washing, no loose jewellery, no smoking, no spitting etc.)
Food handlers are equipped with suitable aprons, gloves,
43 2
headgear, etc.; wherever necessary.
V. Training & records keeping
Internal / External audit of the system is done periodically. Check
44 2
for records.
Food Business has an effective consumer complaints redressal
45 2
mechanism.
Food handlers have the necessary knowledge and skills & trained
46 2
to handle food safely. Check for training records.
Appropriate documentation & records are available and retained
47 for a period of one year, whichever is more. 4
Note: The score cannot be zero as it is advised that documentation should be done for various things in the facility

TOTAL SCORE 114

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 PART B
HEALTHY FOOD CHECKLIST
DAILY HEALTHY FOOD CHECKLIST Scoring

I Local, Seasonal & Traditional Food

Do the food service establishments in the campus sell/provide
1 1
fresh, seasonal and local fruits /vegetables/salads?
Do the food service establishments in the campus use a variety of
local whole grains such as bajra, ragi, millets, jowar, amaranth,
2 1
wheat, corn, rice, oats, barley, quinoa, sorghum, spelt, rye, samai,
whole/unpolished pulses and legumes to prepare food?
Do the food service establishments in the campus sell/provide
3 local/regional/seasonal/traditional dishes? (Idli, upma, dhokla, 1
chilla etc)
II Healthy Food Options
Do the food service establishments in the campus sell / provide
healthy snack options such as makhana, nuts, puffed rice, puffed
4 1
wheat, water chestnuts, roasted seeds (lotus, flaxseed, pumpkin
etc.)?
Do the food service establishments in the campus sell / provide
5 healthy beverage options such as lemonade/shikanji, coconut 1
water, buttermilk, aam panna etc)?
Do the food service establishments in the campus provide a
variety of food options that include all food groups such as
6 1
cereals, dairy (yoghurt, curd, milk, paneer, cheese), fruits and
vegetables etc.?
Do the food service establishments in the campus use healthy
7 cooking methods like steaming/boiling/roasting/grilling for 1
food preparation?
Do the food service establishments in the campus use different
8 1
type of oils in rotation for food preparations?
Do the food service establishments in the campus avoid the re-
9 1
use of oil that has been used for frying?
III Limiting use of foods high in salt, fat and sugar
Do the food service establishments in the campus avoid
10 2
vanaspati/bakery shortening/margarine (hygrogentaed fat) in

10
 food preparation?

Do the food service establishments in the campus limit

selling/serving food high in fat/oil, sugar and salt (eg:
11 2
samosa, chola bhatura, french fries, fried food, cakes, sweets,
namkeen,, sice creams etc) to less than 10% of overall stock?
Do the food service establishments in the campus limit the use of
12 sugar sweetened and /or aerated beverages to less than 10% of 2
overall stock?
Do the food service establishments in the campus avoid putting
13 1
salt/sugar/pickle on food tables or serving on the side?
Do the food service establishments in the campus limit the
amount of salt, sugar and oil while preparing/cooking food?
14 1
(track and monitor the purchase and consumption of salt, sugar
and oil)
IV Fortified Foods
Do the food service establishments in the campus use fortified
15 1
rice, wheat flour and double fortified for cooking?
Do the food service establishments in the campus use fortified
16 1
edible oil for cooking and frying?
Do the food service establishments in the campus provide/use
17 1
fortified milk for preparing food?
V Healthy Lifestyle
Does the campus have a creche and a room/facility for mothers to
18 1
breastfeed infants?
Is there some provision in the campus for people to engage in
physical activity such as parks for walking, yoga/aerobics/zumba
19 2
classes, gym etc? Is physical activity encouraged in any way such
as designating a ‘play-time’ or organizing a ‘sports day’ etc.?
Does the campus organize activities or make provisions to
20 promote wellbeing such as meditation classes, nature walks, 2
counselling sessions and entertainment activities etc.?
TOTAL SCORE 25

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 PART C
SUSTAINABLE FOOD CHECKLIST Scoring

SUSTAINABLE FOOD CHECKLIST

12
I RUCO- Repupose of Used Cooking Oil
Do the food service establishments in the campus ensure that
vegetable oil having Total Polar Compound (TPC) more than 25%
1 is not used. Customized checks should be done either through an SOP 1
or the TPC meter. If using equipment, staff should be trained to use
and clean it?
Do the food service establishments in the campusmaintain Used
Cooking Oil dispoal recordsAWARENESS CHECKLIST
as per FSSAI directions, if consumption Scoring
2 1
is above 50 litres/day? Does the facility aggregate used cooking oil
and store it separately from fresh oil with proper labelling?
Do the food service establishments in the campus ensure that the
3 stored used cooking oil is collected by authorized aggregators and 1
then used for repurposing into biodeisel?
II No Food Waste
Do the food service establishments in the campus monitor food
4 waste daily in kgs (dry and wet waste) and conduct food waste 1
audits?
Do the food service establishments in the campus follow methods to
5 reduce food waste such as small portion sizes, using food before it 1
gets spoiled, procuring only as much food as required etc.?
Is food waste collected separately and
6 recycled/reused/repurposed into compost or any other reusable 1
form in the campus?
Is surplus food that is safe for consumption shared with those in
7 need directly or through food collection agencies (such as Indian 1
Food Sharing Alliance)?
II
Environment-friendly Initiatives
I
Does the campus minimize plastic-use and use safe, alternate
8 options such as cloth/paper bags, glass bottles and biodegradable 1
utensils?
Does the campus organize waste collection drives and recycle
9 1
plastics, cans, papers etc.?
1 Does the campus recycle and reuse water (with treatment if
1
0 necessary)?
TOTAL SCORE 10

PART D
BUILDING AWARENESS CHECKLIST

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 Are awareness messages on topics of Part A, B, C of the checklist
disseminated in the campus through posters placed in prominent
1 5
places, whatsapp/phone messages, emailers and other means on
a regular basis?
Are important days such as World Food Day, World Food Safety
2 Day, and World Environment Day etc. celebrated in the campus 5
every year for awareness-building?
Are there activities organized in the campus to engage, excite and
enable people to make the right food choices such as a
demonstration of tests of common food adulterants, counselling
3 5
sessions by a nutritionist, health camps/check-ups, cleanliness
drives, healthy cooking demos, games, challenges etc at least once
a month?
Does the campus provide ‘nudges’ to people to choose healthier
options such as placing healthy food options in prominent places
in the canteen, placing weighing machines in the campus offices,
4 5
subsidizing healthier options such as gym discounts or low-cost
healthy food options, provide nutrition information for food,
share lists of healthy eating/ordering joints etc.?
Is there a feedback system for people to provide suggestions, file
5 complaints and in general improve the campus to promote safe, 5
healthy and sustainable food and overall health?
TOTAL SCORE 25

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