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NABL Accredited Laboratory as per ISO/IEC:17025:2005

Kitchen Hygiene Audit

Food is a potential source of infection and is liable to contamination by microorganisms, at any point during its journey from the producer to the consumer.

Food hygiene, in its widest sense, implies hygiene in the production, handling, distribution and serving of all types of food.

The periodical Kitchen Hygiene Audit serves the purpose of Food Safety that includes inspection of

  • Food preparation areas, associated storage areas and seating areas for cleanliness
  • Maintenance process of Equipments used for Food preparation
  • Waste disposal mechanism & process
  • Washing of utensils
  • Food Handling methods
  • Personal Hygiene of Food Handlers