Food Service Checklist
This checklist
discusses
Four major topic
Cooking Area
Food Handling and Storage
Waste Management
Receiving
These activities also apply
to home economics
instructional areas.
Instructions:
1. Read the IAQ
Backgrounder.
2. Read each item on this
Checklist
3. Check the diamond(s) as
. appropriate QL check the
' circle if you need
additional help with an
activity
4. Return this checklist to
the IAQ Coordinator and
keep a copy for future
reference.
Name:
Room or Area:
School:
Date Completed:
Signature:
COOKING AREA
Cooking activities generate odors,
moisture, food waste, and other trash,
all of which must be managed carefully
to avoid indoor air quality (IAQ)
problems. Food odors can be a
distraction to students and staff if
they circulate through the school.
Confirm that local exhaust fans
function properly
• Check for airflow when fans are
on. (Hold a piece of tissue paper
near the fan to see whether it is
pulled toward the fan)
• Check for cooking odors or smoke
in areas adjacent to the cooking,
preparation, and eating areas
• Make sure fan is not excessively
noisy (excessive noise may
.indicate a problem or may cause
the fan to not be used)
O Fans function; no odors or
smoke in adjacent areas
O Need help, local exhaust fan
does not appear to function
properly
Use exhaust fans whenever cooking,
dishwashing, and cleaning.
• Make sure staff understand the
importance of using the fans to
prevent moisture accumulation and
the spread of food odors
• Train staff to use fans when
cooking, dishwashing, or cleaning
• Monitor use of fens from time to
time throughout the year
O Fans are used as
appropriate
O Need help to confirm
whether fans are used appro-
priately
Confirm that gas appliances
function properly
• Verify that gas appliances are
vented outdoors
• Check for combustion gas odors,
headaches when gas appliances are
in use, or natural gas odors at any
time
• All gas appliances vented as
appropriate
O No leaks or exhaust odors
O Need help checking for (or
have detected problems with)
leaks, odors, backdrafting,
venting to outdoors
Clean kitchen after use
• Inspect kitchen for signs of micro-
biological growth (check for moldy
odors, slime, algae)
• Check hard-to-reach places such as
the upper walls and ceiling for
evidence of mold growth
• Clean affected areas as needed
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• If biocides are used, select only
products registered by EPA for
such use, follow the
manufacturer's directions for use,
and pay careful attention to the
method of application
O No signs of microbiological
growth
O Need help checking for
mold or cleaning
Inspect kitchen for plumbing leaks
* Check sink faucets and area under
sinks
• Look for stains or discoloration,
and/or damp or wet areas
O No plumbing leaks
O Found leaks, need help to
fix leaks
FOOD HANDLING
AND STORAGE
A clean kitchen with food stored in
secure containers discourages vermin.
Integrated Pest Management (IPM)
practices miniinize the need for •
pesticides and discourage pests by •
eliminating the food sources, path-
ways, and shelter they need. The IAQ
Coordinator'can helpyou and your •
staff learn more about IPM.
Check food preparation, cooking,
and storage areas regularly for signs
of insects and vermin
• Look for dead insects or rodents
• Look for vermin feces
• Notify IAQ Coordinator if insects
or vermin infestation is discovered
O No signs of insects
or vermin
O Need help, found signs of
insects or vermin
Confirm that appropriate food
preparation, cooking, and storage
practices are implemented
• Review food handling and storage
practices. Containers should be
well-sealed, with no traces of food
left on outside surfaces of contain-
ers
Maintain general cleanliness
• Dispose of food scraps prpperly
and remove crumbs'
• Wipe counters clean with soap and
water or a disinfectant, according
to school policy
• Sweep and wet mop floors to
remove food
• Clean stoves and ovens after use
O Food service area is clean
O Need help cleaning food
service area
WASTE MANAGEMENT
Food wastes and food-contaminated .
paper products produce odors and
encourage insects and vermin. Proper
placement of dumpsters prevents odors
from entering the building and mini-
mizes opportunities for insects and
vermin to enter the building.
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Place waste in
appropriate containers
• Containers should have lids that
close securely
• If possible, separate food waste
and food-contaminated items from
other wastes
O Waste is stored in
appropriate containers
O Need appropriate
containers
Locate dumpsters well away from
air intake vents, operable windows,
and food service doors
O Dumpster(s) properly
located
O Need help determining
proper dumpster placement,
or moving dumpster(s)
RECEIVING
The kitchen is often the busiest part of
the school for deliveries. Because fans
are exhausting air from the kitchen
(i.e., the kitchen is negatively pressur-
ized), air from an adjacent loading
dock may be drawn into the kitchen. If
delivery trucks or other vehicles idle at
the dock, exhaust fumes can be drawn
in and cause problems.
Remind vendors not to idle
their engines
• Post a sign prohibiting vehicles
from idling their engines in
receiving area
• Ask drivers to rum off their engines
if they don't follow instructions on
the sign
O Vendors turn off engines in
receiving area
O Need help, vendors do not
turn off engines
Keep doors or air barriers closed
between receiving area and kitchen
• Door(s) regularly closed
O Need help keeping
door(s) closed
Q NO PROBLEMS
TO REPORT. I
have completed all
activities on this
Checklist, and I do
not need help m any
areas.
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