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EOC Food and Nutrition Services Rounds

by Tyler Thompson, from the Community

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This EOC rounds checklist helps hospital teams evaluate Food and Nutrition Services against CMS and Joint Commission requirements. It covers written policies, diet manual currency, menu planning, nonroutine occurrences, staff competencies and ServSafe credentials, hygiene and kitchen sanitation, equipment maintenance, refrigerator and freezer monitoring and labeling, dry storage, food preparation and thawing practices, pest control, waste management, emergency supplies, and life safety, including hood suppression, K extinguishers, gas shutoff, eyewash access, sprinkler clearance, and electrical safety.

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With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.