Hospital Kitchen Inspection Checklist

Use this Hospital Kitchen Inspection Checklist to ensure food hygiene and compliant operations, temperature controls, sanitation, etc in hospital kitchens.

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Hospital Kitchen Inspection Checklist

Temperatures

Cross-contamination

Cleaning And Sanitation

Operation And Administration

Construction And Approval

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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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Hospital Kitchen Inspection Checklist

Use this Hospital Kitchen Inspection Checklist to ensure food hygiene and compliant operations, temperature controls, sanitation, etc in hospital kitchens.

1. Are accurate thermometers available onsite for monitoring food and refrigeration unit temperatures?

2. Are cold potentially hazardous foods being stored in refrigerators or freezers?

3. Are all refrigerator temperatures at 4°C/40°F or colder?

4. Are all freezer temperatures at -18°C/0°F or colder?

5. Are all hot-holding unit temperatures at 60°C/140°F or above?

6. Are temperature logs being kept for refrigerators, freezers, and hot-holding units?

7. Are cooked foods being heated to an internal temperature of 74°C/165°F?

8. Are cooked foods being cooled from 60°C/140°F to 20°C/68°F in 2 hours and from 20°C/68°F to 4°C/40°F in 4 hours?

9. Are frozen potentially hazardous foods being thawed in either refrigerators, microwaves, or in cold running water? Describe method.

10. Are re-heated foods being heated to an internal temperature of 74°C/165°F?

1. Are food handlers washing their hands before commencing work, and after any activity where hands may become contaminated?

2. Are all foods on the premises obtained from approved sources (i.e. an approved food premises or a licenced slaughter facility)?

3. Are foods labelled and stored in food-grade packaging or containers and in a manner that protects them from contamination?

4. Are foods at least stored 15 cm/ 6 inches off the floor?

5. Are ready-to-eat foods stored above, or in a separate area from raw meat, poultry or fish?

6. Is there a policy restricting staff ill staff from food preparation and handling?

7. Do members of staff have clean work clothes and exhibit satisfactory personal hygiene?

1. Are food contact surfaces, utensils, and equipment being cleaned and sanitized after each use?

2. Is a 3-compartment sink used as the method for cleaning and sanitizing utensils?

3. Is the dishwasher sanitizing solution concentration adequate? - For manual dishwashing: 100 parts per million of chlorine or 200 parts per million of Quats. - For a commercial dishwasher: 50 parts per million of chlorine.

4. Is the dishwasher sanitizing temperature adequate (i.e. 71°C/160°F at the plate’s surface or 82°C/180°F at the temperature gauge)?

5. Are the concentrations of surface sanitizing solutions (spray bottles or buckets) sufficient (i.e. 200 parts per million of chlorine or Quats)?

6. Are wiping cloths stored in a sanitizing solution between uses?

7. Is there evidence, or concerns, of pest activity within the premises?

8. Are the premises clean, sanitary, and in good repair?

9. Are the premises being monitored for signs of pest activity?

1. Is there at least one staff member present at all times with a FOODSAFE Level 1 certificate or equivalent?

2. Does the operator hold a FOODSAFE Level 1 certificate or equivalent?

3. Is an up-to-date Food Safety Plan available onsite? Indicate date of last review.

4. Is an up-to-date Sanitation Plan available onsite? Indicate date of last review.

1. Has the floor plan of the food premises previously been submitted to your supervisor or organization?

2. Has the layout or equipment of the food premises been changed since the last health inspection was conducted?

3. Does the food premises have the key utilities (e.g. water, onsite sewerage, power) required to operate safely?

4. Are all hand washing sinks supplied with warm running water, liquid hand soap and paper towels?

5. Are all food contact surfaces smooth, non-porous, and easy to clean and sanitize?