Personal hygiene
All kitchen staff must wash hands thoroughly and frequently, wear clean protective clothing, and cover hair. Anyone unwell must not handle food.
Surface & equipment sanitation
Food contact surfaces, utensils, and equipment must be cleaned and sanitized between uses, especially when switching between raw and ready-to-eat foods.
Temperature control
Hot food must be held above 63°C and cold food below 5°C. Cooked food temperatures are checked before service. Perishables are stored promptly.
Cross-contamination prevention
Separate boards, knives, and storage for raw meat, vegetables, and ready-to-eat items. Colour-coded equipment is encouraged.
Pest control & waste
Kitchens must be free of pests. Waste is stored in covered bins and disposed of regularly. Cleaning schedules are documented.
Verified sourcing
Ingredients are sourced from reputable suppliers. Expiry dates and delivery integrity are checked on receipt.
How we enforce it
1
Onboarding
Vendors submit a food safety certificate (Ghana FDA or local health authority) during signup. This is reviewed before activation.
2
Inspection
We conduct periodic kitchen inspections and may request updated certificates at any time.
3
Hygiene reports
Vendors can be rated on hygiene through customer reports and our own checks. Low scores trigger a corrective plan.
4
Enforcement
Vendors who repeatedly fail hygiene standards are suspended or removed from the platform.
Report a hygiene concern
If you ever have a concern about food safety from a Chek Chek vendor, report it through the order's dispute option or contact us directly. We take every report seriously.