SAFETY DIAGNOSIS FORMAT

INTERNAL AUDIT
Restaurant: Evaluator: Date:

Rating table and color code

40-69% Conditional for approval
70-100% Pass (new implementations and corrective actions) 0-39% Not approved
Score 3: fully complies 2: partially complies 1: poorly compliant 0: does not comply
SCORE
GENERAL CONDITIONS (maximum percentage 15%)
MINIMUM SCORE
MAXIMUM OBSERVATIONS

1. Its operation must not put the health and well-being of the community at risk.
3

2. Its areas must be independent from any type of housing and cannot be used
as a bedroom.
3

3. They will be located in dry, non-flooded places and on easily drained land.
3

4. They cannot be located next to garbage dumps, swamps, swamps and places
that may be breeding grounds for insects, rodents or other types of pests.
3

5. The handling of liquid waste must be carried out in a way that prevents
contamination of the food or surfaces of potential contact with it. 3

6. The surroundings will be kept in a perfect state of cleanliness, free of

accumulation of garbage, formation of puddles or stagnation of water. 3
7. They must be designed and built to avoid the presence of insects, rodents or other types of pests.
 3

8. They must have a sufficient supply of drinking water.

3

9. They will have sanitary services for the personnel who work in the
establishment, duly equipped and separated from the food preparation area. 3

10. They must have adequate sanitary systems for the disposal of sewage and
excreta.
3

11. They will have sufficient sanitary services for public use, unless physical
space limitations do not allow it.
3
TOTAL 0 33
PERCENTAGE OBTAINED 0
SCORE
SPECIFIC CONDITIONS OF THE FOOD PREPARATION AREA (maximum MINIMUM SCORE
MAXIMUM OBSERVATIONS
percentage 25%)

1. Floors must be constructed with materials that do not generate toxic

substances or contaminants, resistant, non-porous, waterproof, non-absorbent,
non-slip, and with finishes free of cracks or defects that make cleaning,
disinfection, and sanitary maintenance difficult.
3
2. The floor of the wet production areas must have a minimum slope of 2% and
at least a 10 cm diameter drainage for every 40 m2 of area served.
3

3. The walls must be of light colors, resistant materials, waterproof, non-

absorbent and easy to clean and disinfect. Furthermore, up to an adequate
height, they must have a smooth finish without cracks; they can be covered with
ceramic or similar material or with plastic paints that meet the aforementioned
requirements. 3

4. Roofs must be designed in a way that prevents the accumulation of dirt,

condensation, mold formation, surface detachment and also facilitates cleaning
and maintenance. 3

5. Solid waste must be removed frequently from the cleaning area.

 food preparation and arranged in a manner that eliminates the generation of
bad odors, provides shelter and food for animals and pests, and does not
otherwise contribute to environmental deterioration. 3

6. There must be sufficient, adequate and well-located containers, as well as

premises and facilities, if applicable, for the storage of solid waste.
3

7. Sanitary material containers must be available for the storage of organic

waste, properly covered, away from the place where food is prepared and they
must be removed, washed and disinfected frequently.
3
8. The access of animals and the presence of people other than food handlers
are prohibited.
3

9. Storage of hazardous substances in the kitchen, food preparation areas or raw

material storage areas is prohibited.
3
TOTAL 0 27
PERCENTAGE OBTAINED 0

EQUIPMENT AND UTENSILS (maximum percentage 20%)

MINIMUM SCORE TOP SCORE OBSERVATIONS

1. The equipment and utensils used in food handling must be made of materials
that are resistant to use and corrosion, as well as the frequent use of cleaning 3
and disinfection agents.

2. All surfaces in direct contact with food must have a smooth, non-porous,
non-absorbent finish and be free of defects, cracks, gaps or other irregularities 3
that could trap food particles or microorganisms that affect food safety.

3. All food contact surfaces must be easily accessible or removable for cleaning,
disinfection and inspection.
3

4. The internal angles of the food contact surfaces should have a continuous and
smooth curvature, so that they can be easily cleaned.
3
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5. In the interior spaces in contact with food, the equipment must not have parts
or accessories that require lubrication or coupling threads or other dangerous
connections.
3

6. Surfaces in direct contact with food should not be covered with paints or
other types of removable material that represent a risk to food safety.

3
7. The exterior surfaces of the equipment must be designed and constructed in a
way that facilitates cleaning and disinfection and prevents the accumulation of
dirt, microorganisms, pests or other food contaminating agents.
3
8. Tables and counters used in food handling must have smooth surfaces, with
edges without edges and be built with resistant, waterproof materials that are
easy to clean and disinfect.
3
9. Containers used for non-edible materials and waste must be leak-proof,
properly identified, constructed of waterproof material, easy to clean and
disinfect and, if required, provided with an airtight lid. They cannot be used to
contain edible products.
3
TOTAL 0 27
PERCENTAGE OBTAINED 0
SCORE
MINIMUM SCORE
MAXIMUM OBSERVATIONS
FOOD PREPARATION AND SERVING OPERATIONS (maximum percentage 20%)

1. The receipt of supplies and ingredients for the preparation and serving of food
will be done in a clean place protected from environmental contamination and
will be stored in appropriate containers. 3

2. Raw foods or raw materials, such as vegetables, fruits, meats used in the
preparation of food, must be washed with running drinking water before
preparation. 3

3. Vegetables and fruits consumed must be washed and disinfected with

substances authorized by the Ministry of Health and Social Protection.
3
4. Perishable foods, such as milk and its derivatives, meat and
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 prepared, fishery products and stored in separate containers, under
refrigeration and/or freezing conditions and may not be stored together with
prepared or ready-to-eat products in order to avoid cross-contamination.
3
5. Personnel who are directly linked to the preparation or serving of food should
not handle money simultaneously.

3
6. Food and beverages displayed for sale must be kept in display cases, plastic
hoods, metal or plastic mesh or any appropriate system that protects them from
the outside environment.

7. Food should be served with utensils (tweezers, spoons, etc.) depending on the
3
type of food, avoiding in any case contact of the food with the hands.
8. The washing and disinfection of utensils must be done with running
drinking water, soap or detergent and a brush and with special care on the
surfaces where food is chopped or divided, which must be in good condition and 3
hygiene; The surfaces for chopping must be made of sanitary material,
preferably plastic, nylon, polyethylene or Teflon.
9. The cleaning and disinfection of utensils that come into contact with food
will be done in such a way and with elements or products that do not generate
or leave dangerous substances during use. This disinfection must be carried out 3
by using hot water, steam or chemical substances authorized for this purpose.

10. When establishments do not have water and equipment in sufficient 3

quantity and quality for washing and disinfection, the utensils used must be
disposable upon first use.

3
TOTAL 0 27
PERCENTAGE OBTAINED 0
SCORE
EXTRAS (maximum percentage 20%)
MINIMUM SCORE
MAXIMUM OBSERVATIONS

1. Food handlers in restaurants and gastronomic establishments must receive

training on hygienic food handling, through courses run by the local authority,
the company itself or third parties. A record of the courses taken will be left. 3
TOTAL 0 3
PERCENTAGE OBTAINED 0
 TOTAL POINTS 0 117
TOTAL PERCENTAGE 0
APPROVED
CONDITIONAL
NOT APPROVED