FULFILLS

1.RECEPTION OF FOOD YE
NO NA
AH
a) 1. Clean reception area
2. Floors, walls and ceilings in good condition
3. Absence of bad odors
4. It has lighting that allows you to verify the status of the supplies
b) Scale complete, clean and free of oxidation
c) Clean and intact food containers: free of breaks, dents, without signs of insects or
foreign matter, with a current expiration or best-before date.
d) 1. Thermometers for measuring food temperature are adjusted every day, when they are
dropped or when there is a sudden change in temperature.
2. The operation of the thermometers is verified
3. They are washed and disinfected before use.
e) The delivery of products is planned in advance and is immediately inspected according
to the organoleptic characteristics established in section 5.8.
*f) They verify the recommended temperatures for each product (they keep records):
Refrigerated maximum at 4°C / Frozen minimum at –18°C

FULFILLS
2.STORAGE YE
NO NA
AH
a) 1. dry and clean area
2. Ventilated
3. Illuminated
b) 1. Clean floor, ceiling and walls
2. No chips or cracks
c) Without food or containers placed on the floor
d) Shelves with inert surfaces clean and in good condition.
No presence of oxidation and/or peeling
*e) Established FIFO system (dated and identified foods)
Verify that the process is complete, for proper rotation.
f) Clean, intact and closed containers and packaging (regulatory Appendix A)
g) Cans without bulges, dents or corrosion
h) Grains and dry products without the presence or traces of pests or fungi.
Integer packaging.
i) Rejected foods are identified with labels and separated from the rest of the foods, having
a specific and marked area for rejected products.

FULFILLS
3. HANDLING OF CHEMICAL SUBSTANCES YE
NO NA
AH
*a) Pesticides stored in locked cabinets.
b) Storage of detergents and disinfectants, separate from food and kitchen utensils
It may or may not be within the same warehouse.
c) 1. Chemicals in labeled and closed containers.
2. Strict control in their use.
3. Indicate its toxicity, use and measures in case of contact or ingestion.
4. Show safety sheets if applicable.

FULFILLS
4. COOLING
YE
4.1 Refrigerators NO NA
AH
*a) Food inside the refrigerator at a maximum of 4°C.
b) Thermometer clean, visible and working.
c) Inert surface trays or racks that are clean and in good condition.
d) Food in intact, clean and closed containers (Regulatory Appendix A)
e) Established FIFO system (dated and identified foods)
Verify that the process is complete, for proper rotation.
f) Clean doors and packaging in good condition.
g) Raw foods placed at the bottom of the refrigerator.
h) Records of food temperatures are kept.
i) Records are kept of the temperatures of the units.

FULFILLS
4. COOLING
YE
4.2 Refrigeration Chambers NO NA
AH
*a) Food inside the refrigeration chamber at a maximum of 4°C.
b) Thermometer clean, visible and working.
c) Food in intact, clean and closed containers.
d) Floor, ceiling and walls clean and in good condition
Absence of bad odors
Spotlights with protection
e) Established FIFO system (dated and identified foods)
Verify that the process is complete, for proper rotation.
f) Clean doors and packaging in good condition.
g) No food or containers placed directly on the floor.
h) Shelves with inert surfaces and pallets that are clean and in good condition.
i) Rejected foods are identified with labels and separated from the rest of the foods, and may have a
non-compliant product area for this purpose.
j) Records of food temperatures are kept.
k) Records of unit temperatures are kept.

FULFILLS
5. FREEZING
YE
5.1 Freezers NO NA
AH
*a) Food temperature at -18 °C.
b) Thermometer clean, visible and working.
c) Trays with inert surfaces and grates that are clean and in good condition.
d) Clean doors and packaging in good condition
e) Food in intact and clean containers or wrappers.
*f) Established FIFO system (Dated and identified foods)
Verify that the process is complete, for proper rotation.
g) If it is a horizontal freezer:
Order and arrangement of food and raw materials
They are covered
In suitable containers
Different types of food are not stored in the same container.
h) Ice cream temperatures: minimum –14°C.
i) Records of food temperatures are kept.
k) Records of unit temperatures are kept.
 FULFILLS
5. FREEZING
5.2 Freezing Chambers YE
NO NA
AH
*a) Food temperatures inside the freezing chamber at least -18°C.
b) No food or containers placed directly on the floor.
c) Clean, visible and working thermometer.
*d) Established FIFO system (Dated and identified foods)
Verify that the process is complete, for proper rotation.
e) Food in intact and clean containers or wrappers.
f) Clean doors and packaging in good condition.
g) 1. Inert surface shelves, clean floor, ceiling and walls
2. In good condition
3. Absence of bad odors.
h) Rejected foods are identified with labels and separated from the rest of the foods, and may have a
rejection product area for this purpose.
i) Records of food temperatures are kept.
j) Records of unit temperatures are kept.

FULFILLS
6. KITCHEN AREA YE
NO NA
AH
a) 1. Floor, ceiling and walls smooth and without chips or cracks
2. Clean.
b) Drains, with grates, in good condition and without stagnation.
c) Spotlights and light sources with protection.
*ch) Equipment such as blenders, slicers, processors, mixers, peelers, mills and similar washed
and disinfected after use. Disassembly, washing and disinfecting at the end of each day,
accessories or parts in contact with food.
d) Stoves, ovens, griddles, salamanders and fryers clean in all their parts, without dirt and in good
condition.
e) Kettles, steamers and hot tables clean, free of dirt and in good condition.
f) Hoods or extractors without grime and working.
g) If you have air conditioning installations or overhead pipes, they are free of drips.
*h) Chopping boards according to the regulatory Appendix.
Wooden boards are not allowed.
i) Only utensils with inert surfaces are used.
*j) Use of knives, boards and utensils other than for raw foods than for cooked foods and/or
they are washed and disinfected after use with specific products for this purpose approved
by the SSA or by immersion in hot water at a temperature of 75 °C to 82°C for at least half
a minute.
k) They use different cloths for raw foods and for prepared foods.
l) Wash and disinfect rags used in the food preparation area.
m) Service carts clean and in good condition.
n) They store utensils in a specific, clean area.
o) Work tables clean and disinfected after use.
p) Use of detergents and disinfectants when washing utensils.
q) Washing with detergent and disinfecting cutlery, glasses and tableware.
r) The temperatures of the dishwasher machine must be those specified by the supplier.
s) They eliminate scale before washing dishes.
t) Rinse the dishes before putting them in the machine.
u) The load of junk is appropriate to the capacity of the machine.
v) Drying system for cutlery, tableware, glasses and utensils as indicated in section 5.7.12.4
w) Clean shelves, drawers and shelves
*x) Exclusive facilities within the area for hand washing, equipped with:
1. Antibacterial soap
2. Brush in disinfectant solution
3. Disposable towels or air dryer
4. Trash can with a plastic bag and swing lid, pedal or any other device that prevents direct
contact.
y) Garbage cans have a plastic bag and are covered when not in use.
p) There is a cleaning program.

FULFILLS
7. FOOD PREPARATION YE
NO NA
AH
*a) The washing and disinfection of fruits, vegetables and greens is carried out as follows:
They are washed with drinking water and soap, one by one or in small bunches.
They rinse perfectly, ensuring that no detergent residue remains.
They are immersed in an SSA approved disinfectant solution suitable for this use following
the manufacturer's instructions.
*b) The defrosting of food is planned in advance, through:
a.- refrigeration
b.- through a microwave oven, immediately following the cooking of the food
c.- as part of the cooking process
In exceptional cases, it is defrosted with a stream of drinking water, at a maximum
temperature of 20°C, avoiding stagnation.
*c) Raw fish, shellfish or meats are not served.
In the case of establishments that serve raw foods, or those based on raw eggs, they must
specify in the letter or menu that the dish is served under the consumer's consideration
and the risk that this entails.
*d) The mayonnaises used for food preparation are industrialized in order to ensure that they
do not pose a health risk.
In the event that the mayonnaise is made in the establishment, it is specified in the menu or
menu and the risk that this implies.
e) Minimum internal cooking temperatures: pork and ground meat at 69°C for 15 seconds minimum,
poultry or stuffed meats at 74°C for 15 seconds minimum and the rest of the foods above 63°C
for 15 seconds minimum.
f) Food is quickly reheated to a minimum internal temperature of 74°C for a minimum of 15
seconds.
g) Prepared foods that are not to be served immediately are subjected to a rapid cooling process
h) Utensils are used that minimize direct contact of hands with food, such as ladles, tongs, forks, etc.
i) Staff wash their hands after each interruption of activity.
j) If gloves are used, staff wash their hands before putting them on and change them after each
interruption of activity.

FULFILLS
8. SERVICE AREA YE
NO NA
AH
*a) Cold foods ready to be served and buffet at a maximum temperature of 7°C.
*b) Hot food ready to be served and buffet at a minimum temperature of 60°C.
c) Hot foods prepared and ready to be served are covered before starting service.
d) Area and service stations clean and functioning.
 FULFILLS
9. WATER AND ICE YE
NO NA
AH
*a) Potable water with a minimum of 0.5 ppm residual chlorine.
b) Residual chlorine control records in supply water.
c) Ice for human consumption made with purified and/or drinking water
d) Use of an exclusive, clean and disinfected shovel, tongs or ladle.

FULFILLS
10. HEALTH SERVICES FOR EMPLOYEES YE
NO NA
AH
a) They have:
Running water
Antibacterial liquid soap
Disposable paper or air dryer
Toilet paper
Garbage can provided with a plastic bag and swing lid, pedal or any other device that prevents
direct contact and emptied frequently.
b) Doors preferably without handles, with automatic closing or labyrinth systems.
c) They have dressing rooms or lockers for staff.

FULFILLS
11. GARBAGE MANAGEMENT YE
NO NA
AH
a) General garbage area clean and away from food area.
b) Clean containers, in good condition with lids (with plastic bag as appropriate)

FULFILLS
12. PEST CONTROL YE
NO NA
AH
*a) Absence of pests.
b) A professional pest service has been contracted, presenting:
1. Federal health license
2. Safety sheets of the product used
3. Pest control program
4. Records that cover the service during the last 3 months

FULFILLS
13. STAFF YE
NO NA
AH
a) Neat appearance.
b) Clean and complete uniform
c) Hair completely covered with a cap, net or turban
d) Clean hands, nails cut and without polish.
*e) Personnel affected with respiratory, gastrointestinal or skin infections do not work in the
food preparation and service area.
f) Staff do not wear jewelry (watches, bracelets, rings, earrings, etc.).
 FULFILLS
14. BAR YE
NO NA
AH
a) Clean area
b) Use a clean and disinfected ladle and/or tongs to serve ice.
c) They do not cool bottles in the ice with which consumers' drinks are prepared
d) Wash and disinfect blenders and mixers after use. At the end of the day they are disassembled to
be washed and disinfected.
e) Fruits and vegetables that are used as garnish or in the preparation of drinks are washed, rinsed
and disinfected.