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Healthcare Dietary & Food Service Safety Audit

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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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