·     To conduct physical, chemical and microbiological hazard analysis of raw materials, in-process products and finished products.

·         To check and segregate expired material/product if any.

·         To check that raw materials, in-process products, finished products have been properly identified.

·         To check that cold stores temperatures are within the standards.

·         To check quality of frying oil.

·         To check quality of raw and WIP chicken.

·         To check quality of spices, sauces, ketchup, mayonnaise, cheese & liquid eggs.

·         To check quality of vegetable & pulses.

·         To check that food items are covered, cooked and uncooked items stored separately & neatly in their assigned storage area.

·         To check the employees that are free of infectious disease and their medicals are available.

·         To check that hand sanitizing apparatus is operational.

·         To check that waste/wastage area has been properly identified.

·         To check presence of flies, insects, cats, rodents and their residues.

·         To check that premises is free of open drains and attached toilet.

·         To check that utensils are cleaned.

·         To check that Premises are cleaned.

·         To check that Proper ventilation & lighting is available.

·         To check that employees are wearing aprons, gloves, head and beard covering.

·         To check the employees regarding hair/nail cut, rings wearing, cuts on hands.

·         To check that workers are wearing clean clothing/uniform.

·         To check that soap is available for hand washing in toilets and wash basins.

·         To check that toilets are cleaned and free of stagnant water.

·         To check that floor, walls, ceiling are cleaned.

·         To check that dustbins are covered and placed at their proper positions.

·         To check that machines, working tables, trolleys are cleaned.