Healthcare Facility Compliance 13 items
Healthcare Dietary & Food Service Safety Audit
Food safety and nutrition audit for healthcare dietary services covering food temperatures, sanitation, therapeutic diets, and staffing.
FDA Food CodeCMS 42 CFR 482.2842 CFR 483.60
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Storage & Temperature Control
- Are refrigerator and freezer temperatures monitored and logged within safe ranges? *
- Are hot foods held at 135F or above and cold foods at 41F or below during service? *
- Is food stored off the floor, covered, dated, and rotated using first-in-first-out? *
- Are cooking and reheating temperatures verified with a calibrated thermometer? *
Sanitation & Hygiene
- Do food service staff perform hand hygiene and wear appropriate hair restraints and gloves? *
- Is warewashing (manual or machine) achieving required wash and sanitize concentrations/temperatures? *
- Are food-contact surfaces cleaned and sanitized, and is a pest control program in place? *
Therapeutic Diets & Nutrition
- Are therapeutic and texture-modified diets prepared and served in accordance with physician orders? *
- Are food allergies identified and controlled to prevent cross-contact during preparation and tray delivery? *
- Are menus reviewed by a qualified dietitian to meet residents'/patients' nutritional needs? *
Staffing & Ill Worker Policy
- Is a certified food protection manager or qualified dietary manager designated? *
- Is there an employee health policy excluding/restricting ill food workers with reportable symptoms? *
- Are emergency food and water supplies available to meet needs during an interruption? *
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