PRE-AUDIT SAFETY & COMPLIANCE CHECK

SAFE-TO-WORK STATUS CHECK

Know your kitchen's readiness before audits, incidents, or shutdowns happen.

This Safe-to-Work Check evaluates whether your kitchen floor and working conditions meet the minimum requirements for safe operation, hygiene control and audit readiness.

The assessment is aligned with MOH, JAKIM, MeSTI, GMP, HACCP and ISO requirements and is designed for environments where operations cannot stop and responsibility cannot be delayed.

Professional kitchen inspection and audit preparation

When a Kitchen Is Not Safe-to-Work

Most kitchens appear operational until an audit, incident, or inspection exposes what was missed.

WHAT FAILURE ACTUALLY LOOKS LIKE

Regulatory fines or immediate shutdowns
Suspension or revocation of HALAL certification
Rejection of GMP, HACCP or ISO applications or renewals
Loss of brand credibility and customer trust
Operational disruption and financial exposure

The Safe-to-Work Check reveals whether your kitchen can continue operating responsibly before audits, incidents or enforcement actions make the decision for you.

6 Critical Risk Areas That Determine Safe-to-Work Status

These are the areas where safety, hygiene and audit failures most commonly occur in commercial kitchens.

Flooring System

• Slip resistance and surface integrity
• Cracks, joints and contamination points

Drainage and Water Control

• Trap location and accessibility
• No blockage, backflow or stagnant water

Ventilation and Airflow

• Exhaust hood and filter performance
• Smoke, heat and odour control

Walls, Coving and Ceiling Integrity

• Cleanable, sealed surfaces
• No moisture ingress, mould or open joints

Cold Room and Temperature-Controlled Areas

• Condensation, leakage and frost control
• Insulation integrity and temperature stability

Hygiene Control and Pest Exposure

• Workflow cleanliness and waste handling
• No pest access points or visible traces

Safe-to-Work Result

Based on the conditions observed across these 6 critical risk areas, your kitchen receives a Safe-to-Work Score (0–100) indicating whether it can continue operating responsibly.

Kitchen assessment checklist and inspection process

Why Knowing Your Safe-to-Work Status Matters?

Full Compliance Readiness

Aligned with MOH, JAKIM, MeSTI, GMP and HACCP requirements so your kitchen can withstand inspections without last-minute fixes.

Prevent Enforcement Actions

Reduce exposure to fines, immediate shutdowns and suspension or revocation of HALAL or GMP certifications.

Clear Corrective Direction

Understand exactly what puts your kitchen at risk and what must be addressed to restore Safe-to-Work conditions.

What the Safe-to-Work Check Reveals

• Where safety, hygiene or compliance risks are currently exposed
• Which conditions may trigger audit findings or enforcement action
• Whether your kitchen can continue operating responsibly or not

Because responsibility requires clarity, not assumptions.

How the Safe-to-Work Check Is Conducted

The Safe-to-Work Check is a structured, on-site evaluation designed to determine whether a kitchen can continue operating safely and compliantly. It is conducted by trained assessors and requires preparation time to ensure a responsible and accurate evaluation. Assessment scope and fee are based on kitchen size, complexity and risk exposure.

Responsibility Notes

Preparation Window
A minimum of 3 days' notice is required to ensure proper scheduling and responsible evaluation.

Scope Clarification
This check identifies risk exposure and operational readiness. It does not include repair or installation work.

Decision-Maker Presence
Findings must be reviewed with the business owner or appointed decision-maker to ensure clarity, accountability and informed next steps.