| RA023 |
Microbiological Contamination |
Microbiological contamination is the presence of harmful microorganisms in food that can cause a risk to public health. |
micro-organisms means bacteria, viruses, yeasts, moulds, algae, parasitic protozoa, microscopic parasitic helminths, and their toxins and metabolites. (Commission Regulation (EC) No 2073/2005) |
Food Hygiene |
Use for Sampling only |
01/07/2026 |
| RA024 |
Foreign body & Chemical contamination |
Contaminants are substances that have not been intentionally added to food. These substances may be present in food as a result of the various stages of its production, packaging, transport or holding. They also might result from environmental contamination. Since contamination generally has a negative impact on the quality of food and may imply a risk to human health |
Glass, metal fragments, plastic, wood, stones, hair, cleaning agents / disinfectants, pesticides, excess food additives etc |
Food Hygiene |
Use for Sampling only |
01/07/2026 |
| RA025 |
Hygiene |
The measures and conditions necessary to control hazards and to ensure fitness for
human consumption of a foodstuff considering its intended use. |
Personal hygiene, handwashing, cleaning& disinfection, cross contamination, Pest infestation (immediate risk), temperature control etc |
Food Hygiene |
Food handling and Contamination risk |
01/07/2026 |
| RA026 |
Structure |
Structure of the establishment means consideration of cleanliness, layout, condition of structure, lighting, ventilation, facilities to score level of compliance. |
Damaged surfaces, condition of floors ,walls, broken tiles, no hot water (water supply), pest control/pest proofing |
Food Hygiene |
Premesis and Physical conditions |
01/07/2026 |
