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Checklist for infection control observing hospital kitchen

Identify the specific areas of the hospital kitchen to be observed for infection control practices

Review and understand the hospital's infection control policies and procedures

Ensure that all surfaces in the kitchen are clean and free of debris

Check that all equipment and utensils are properly sanitized before use

Inspect the floors for cleanliness and any spills that need to be cleaned up promptly

Observed staff members washing their hands properly before and after handling food

Check that handwashing stations are easily accessible and stocked with soap and paper towels

Ensure that staff members are wearing gloves when appropriate and changing them regularly

Observe staff members following proper food handling procedures, such as using separate cutting boards for raw meat and produce

Check that food is stored at the correct temperatures to prevent bacterial growth

Inspect the kitchen for any signs of cross-contamination between raw and cooked foods

Ensure that trash and recycling bins are emptied regularly to prevent the buildup of bacteria

Check that biohazard waste is disposed of properly in designated containers

Inspect the kitchen for any overflowing bins or spills that need to be cleaned up promptly

Observe staff members wearing appropriate PPE, such as gloves, masks, and gowns when necessary

Check that PPE is being used and disposed of properly after each use

Ensure that staff members are trained on how to properly use and dispose of PPE

Document any observations of non-compliance with infection control practices

Report any concerns or areas of improvement to the appropriate hospital staff members

Keep a record of the checklist findings for future reference and audits.

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