This stall has relatively good hygiene and food safety practices .For example while they cook large batches of hokkien mee ahead of time and reheat before serving, they store it at above 60 degrees celcius and refry it thoroughly before serving. They also cook each batch every 20 minutes to prevent bacteria growth on the ready to eat food. As for the prawns and squid, they pre cook them and store them in the chiller, only adding them into the noodles during the refrying process. While this is a good practice of storing these high risk ingredients in the chiller, it is important to note that it should be heated sufficiently so that these foods are up to temperature of above 60c to prevent food bourne illness. The food is served on banana leaves. While this may be traditional it is important that the stall ensures that it is free of any pathogens and stored properly before serving food on them, which there was no evidence of them doing so, hence it is an area of improvement.

FILE REF
NAME OF INSPECTIONS OFFICER : YOUR NAME jerald
TYPE OF FOOD SHOP : hokkien mee
NO.	CRITERIA		SCORE	REMARKS
	HOUSE KEEPING
1	PREPARATION AREA		/10
	a) Floors		5
	b) Walls		8
	c) Utensils/Crockery		8
	d) Preparation Table		8
	e) Exhaust Systems		6
	f) Sinks/Wash Hand Basin		8
	g) Refuse Management		9
	h) Overall Tidiness of Preparation Area		10
2	OTHER ASPECTS (if any)
	a) Pest Control System
	HYGIENE
3	PERSONAL HYGIENE
	a) Conditions of Gloves or Tongs		9
	b) Clean Clothing		10
	c) Personal Cleanliness (Finger nails, Hair, etc)		9
4	FOOD HYGIENE
	a) Food Properly Protected		9
	b) Conditions of Implements
	c) Cleanliness of Refrigerators/Chillers
	d) Proper Storage of Cooked and Uncooked Food		7
	e) Storage Temperature Control System
	f) Cleanliness of other equipment (eg. Dispensers, Ovens, Dish-Washers etc)
5	FOOD TRANSPORTATION (if any)
	a) Clean Interior
	b) Provision of Containers / Trolleys
	c) Clean Delivery Equipment
6	AUTOMATION – BONUS (if any)
	a) Provision of Ice-making Machine
	b) Provision of other automated machineries (exclude Drinks Dispenser)
7	OTHERS – BONUS (if any)
	a) In-House training
	b) Incentive/Demerit System
	c) Central Cleaning System
Total			106/130
%			81.5
Grade			B

  

To improve their grade, the stall should ensure that their ready to serve condiments are stored properly. For example their pre cut limes should be plated with tongs instead of bare hands and their sambal should be covered when left outside for customers to take for themselves to prevent pest or foreign objects contaminating it. Lastly, it was noted that while the staff were wearing gloves, they handled money with gloved hands and this should be improved.