Kayan

F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?

F1.7 Are foods protected from contamination?

F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?

F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?

F2.7 Are there handwashing stations available and properly supplied?