<p> Inspection Preparation Checklist: Sanitation, Safety, and Security</p><p>An environment conducive to protecting the health and wellness of patients and employees through high levels of sanitation standards Employees should know:  State and local code requirements for food service establishments  Basic principles of food service sanitation for equipment, personnel, food, and facility  Causes of foodborne illnesses and infections, their characteristics, and the most commonly infected items  Procedures to follow to prevent bacterial food poisoning  Personal hygiene principles  Principles of the Hazard Analysis and Critical Control Point (HACCP) system or other appropriate safe food-handling techniques  Sanitation principles associated with disposal and storage of garbage and refuse  The reasons why it is important to verify safety and security of food items received from food vendors  The importance of maintaining a food safety policy</p><p>Employees should:  Follow procedures for handling clean and sanitized equipment and utensils to protect them from contamination  Ensure that processes are followed for maintaining food at the proper temperature at all times during freezing, thawing, preparation, holding, and serving  Implement rules of safe practice for handling or discarding leftover foods  Maintain daily temperature records of the equipment and foods as dictated by the supervisor, noting any deficiencies and corrections  Use a system for properly using, cleaning, and disinfecting approved garbage and trash receptacles and surrounding areas on a regular basis  Demonstrate the ability to recognize food quality and usability  Maintain storage cleanliness and sanitation in accordance with good housekeeping practices and sanitation guidelines  Have a firm understanding of infection control precautions  Assure that food contact surfaces are cleaned at least once every 4 hours  Select cutting boards according to the food type used  Store cleaning cloths in a sanitizing solution</p><p>An understanding of food temperature/time controls Employees should:  Assure that potentially hazardous foods are cooked adequately to required internal temperatures  Know how to calibrate thermometers and use thermometers to check food temperatures  Demonstrate their knowledge of proper cooking temperatures for foods  Hold hot foods at about 135º F  Hold cold food below 41º F  Reheat leftovers rapidly to 165º F in 2 hours  Check temperatures and record prior to service  Use rapid cooling methods to achieve 140º F to 70º F in 2 hours and 70º F to 41º F in 4 additional hours  Understand time and temperature relationships associated with microbiological safety, appearance, and palatability of food</p><p>Acceptable personal hygiene habits Employees should:  Wear clean and appropriate uniforms, including proper shoes  Limit jewelry worn to watches, simple earrings, and plain rings  Keep fingernails short, unpolished, and clean  Smoke only in designated areas  Use and change gloves and utensils as necessary  Wash hands as necessary  Eat, drink, or chew gum only in designated areas away from food preparation areas  Wear hair restraints  Notify their manager immediately if they have an infection and restrict themselves from working with food  Take appropriate action when coughing or sneezing  Cover open sores, cuts, or splints/bandages completely when handling food</p><p>Food storage in a safe and sanitary matter (refrigerators and freezers) Employees should:  Store raw and cooked foods separately  Practice the first-in, first-out method of inventory rotation  Keep the refrigerator and freezer units clean  Wrap, date, and label all food properly  Take and record temperatures at least daily, taking corrective action as appropriate  Assure that thermometers are conspicuous and accurate  Store food 6˝ off the floor and 18˝ from the ceiling</p><p>Dry food storage in a safe and sanitary matter Employees should:  Store chemicals away from food and food-related supplies  Store food in proper containers  Assure that dry storage temperatures are between 50ºF and 70ºF  Wrap, date, and label food properly  Keep the area clear of debris and clean  Practice the first-in, first-out method of inventory rotation  Store food 6˝ off floor and 18˝ from ceiling</p><p>Sanitary ware-washing principles Employees should:  Allow utensils to air dry  Use the three-compartment sink appropriately  Document mechanical and manual ware-washing parts per million (ppm)/temperatures  Check dishes and trays for chips and cracks, discarding if necessary</p><p>Sanitary garbage storage and disposal principles Employees should:  Clean kitchen garbage cans regularly  Remove boxes and containers promptly from site  Empty garbage cans as necessary throughout the day  Use designated building entrances and exits to remove garbage</p><p>Safe environment for performance of work Employees should know:  The principles of creating and maintaining a safe work environment  Accident-prevention guidelines  Procedures for the use of fire extinguishers and/or fire extinguishing systems appropriate for each type of fire  Safety standards for using equipment and maintaining facilities  How to report accidents and injuries  How to handle utensils to prevent cuts and burns  The location of Material Safety Data Sheets (MSDS) for all chemicals used in kitchen</p><p>Employees should:  Ensure the safety of facility floors, aisles, and walkways by eliminating factors that cause trips and falls  Demonstrate procedures for lifting and moving objects to prevent muscle and back injuries  Maintain a system for labeling and storing all chemicals and other hazardous materials in compliance with all local and state laws  Follow all manufacturer instructions for the proper use and care of equipment to prevent burns, cuts, and other injuries  Follow procedures for all hospital-wide drills  Understand that safety and health are a shared responsibility, with all employees taking ownership of their own safety and that of coworkers  Communicate any concerns related to safety to their supervisor in a timely manner</p><p>Review Date 12/11 G-0559</p>