Director of Food Service/RD Responsibilities/Staff Development

If the Director is not RD, Nutrition Services Dietitian collaborates on staff training/monitoring

There is an annual Inservice plan, documented attendance including makeups and quiz scores

Annual TB tests are in personnel files

Nutrition Services RD reports concerns, recommendations to administration

There is monintoring of test trays, sanitation, and nutrition risk areas

Person in Charge (PIC) has current Serv Safe

Reportable diseases and symptoms are signed off by staff and sign is posted

Managers know what to do when associate reports a reportable symptom/disease see F004

P&P and Diet Manual is current, signed by RD, Medical Dir, P&T Committee

Comments/Additional Notes:

Dishwashing / Sanitizing / Equipment

Hair Covering Sign posted at entrance; hairnets available and being worn by staff

Handwashing: staff handling food/washing dishware are observed to wash hands correctly

Handwashing Sinks: check all sinks for availability of soap, paper towels, hot water (100+F)

Staff taught to sanitize, calibrate and use thermometers appropriately

Glove Usage: staff using/changing gloves correctly when soiled (handwashing in between)

Infection Control Checks (ie hand check, no obvious sick staff) recorded daily in Pat Serv/Retail

Cutting boards: clean, free of deep grooves and mold; only using white

Equipment is cleaned and sanitized according to MFR instructions; instructions posted at equipment

Kitchen is clean; no grease build up in hoods and fans

There is an equipment manintenance monitoring program

Juice, soda, nozzles washed and sanitized regularly according to MFR and documented

Garbage dumpster(s) clean and covered

Pest Control program in place; no evidence of pests or plan in place if issues

Wet mops allowed to air dry in between uses

Food Prep Sink(s): are clearly labeled. Standard = 120F; Note temperature:

Employees can communicate how sink in cleaned and sanitzed

Ice Machines: check for current cleaning log. Does it reference MFR cleaning procedures?

Check machines are clean with no signs of mold or lime buildup; scoop containers clean

Scoop must be stored in clean container outside bin

Dishroom: there a clear separation of clean and dirty

Dishes coming off the dishmachine are allowed to air dry; no towels used for drying

Record dish machine wash temp, final rinse temp STD = 150 and 180 HIGH TEMP

There is 2nd checking system for Plate Level Temp 160F done once/day

Staff can communicate procedure when temp standards not met

Pot Wash Sink: check temperature and sanitizer meet standards and logged once/meal

STD= wash sink 110120F, rinse sink 110120F, quat sink 75F or higher; 150400ppm

Staff can communicate procedure when temp and sanitizer standards not met

Staff uses 3rd sanitize sink correctly immersed in quat for 1 minute clock available

Red Buckets: concentration of Quat 146 (std = 150400ppm); monitored throughout day

Wiping cloths are kept in red buckets

Victory Wash concentration is checked daily and recorded including actions for deviant findings

Do strips meet standard of 3080ppm? Are they expired? Staff can communicate process

Chemicals stored only in areas away from food and marked "chemicals"? MSDS book available

Comments / Additional Notes:

Food Purchase / Storage / Food Safety

HACCP receiving log is in use and meets standards; food rejected when temp stds not met

Disaster menu/plan posted at trayline, available in Nsg dept; location of water posted

Visitor Food Policy, patient right of choice, food handled safely by nsg and education provided

Storage 12" off floor, 18" from sprinkler heads

No wall, ceiling penetrations (holes)

Refrigerator/freezer temperature logs: are actions taken on deviant temperatures?

Clean gaskets, no tares, clean fans, no ice buildup, separate internal thermometer

Refrigerators: all foods 41F or below, FIFO, all items cover/label/dated, nothing expired

Mold: manually inspect for any signs/discoloration on insulation, walls, ceiling, all coolers, floor sinks

Shelves marked for raw chicken, eggs, beef, etc

Thawing meats stored separate from cooked? Staff can communicate 3 proper thawing methods

Freezers: no ice accumulation, 0F or solidly frozen, FIFO, all items covered/labeled/dated

Ingredient bins cleaned/sanitized; labeled; scoop outside; open bags of ingredients not in bins

Ask 3+ nonproduction employees the following 5 questions:

1-What do you do in case of a fire? Can verbalize RACE, phone #. Sign should be posted

2-What is the correct temp for hot holding? 140F or higher

3-What is the correct temps for cold holding? 41F or below

4-What is procedure if you find needle on patient tray? If you are struck with sharp object?

5-What is the procedure if you are stuck with a sharp object?

Ask 3+ production employees the following 10 questions:

1-Do you have recipes to follow? Where are they located?

2-What do you do in case of a fire? Need to communicate RACE, knows phone # to call

3-What would you do: grease fire on the grill? Knows location of Hood system pull, K extinguisher

4-What is the correct internal cooking temp for chicken? 165

5-What is the correct internal cooking temp for hamburger? 158

6-What is the correct internal cooking temp for eggs? 145

7-What is the shelf life of cooked food placed in refrigerator after cooking today?

8-Can name foods for Cooling Log: proteins, rice, beans, mayo salads cooked/cooled for later use

9-How do you complete the Cooling Log? All steps must be referenced

10-What temperature do you reheat food? How many times can food be reheated?

Hood and Fire Suppression System have tags; serviced within last 6 months

Trashcans are free of debris on outside. Optimal to have lids

Trashcans should have foot pedal at hand sink and be at least 23 inches from food prep

Can Openers: check blade is not worn. Base cleanarm sanitized at least 1x/day

Floors: free of major debris and grease? Wet floors have signs? Coving/baseboards clean?

Street clothes are kept in area away from kitchen

No dented cans found in storage. Dented cans are in clearly marked area

Foods are all dated using Morrison orange labels including date and time

Shelf Life Charts posted

Retail: check temperatures of at least 4 items on salad bar (standard 41°F or below)

Record temp of breakfast liquid eggs F (std 41°F). Are they held on ice?

Check Hot and Cold Temps meet standards in all stations

Staff can communicate proper internal temp of hamburger (std 158°F)

Check cleanliness of entire areas and note problems

Remove the soda nozzles and check for debris/mold. Ask for cleaning checklist for this

CO2 tanks are secured to wall

Drawers throughout are sanitary, clean, no personal items

All kitchen food prep items are in good condition and clean(ie china caps, saute pans)

Comments / Additional Notes:

Please note that this checklist is a hypothetical example and provides basic information only. It is not intended to take the place of, among other things, workplace, health and safety advice; medical advice, diagnosis, or treatment; or other applicable laws. You should also seek your own professional advice to determine if the use of such checklist is permissible in your workplace or jurisdiction.