Compliance em Unidades de Saúde 13 itens
Healthcare Dietary & Food Service Safety Audit
Este checklist está em inglês.
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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