Naif H. Al Dabbagh, - cbahi

KING FAISAL SPECIALIST HOSPITAL
AND RESEARCH CENTRE ADMINISTRATIVE POLICY AND/OR PROCEDURE (APP)
Page 1 of 2
FOOD SERVICES DEPARTMENT
Title/Description Index No.
Sanitation / Equipment Temperature Control
HO-J-SS-FSD--057
Effective Date: Replaces No. Applies To: Approved By:
January, 2003 Food Services
Contractor
1- DEFINITION:
Naif H. Al Dabbagh,
Chief Hospital Operations
To define procedures that will ensure the safe storage of foodstuffs and the effective washing and sanitation of
crockery, cutlery, glassware and utensils.
2- APPLICABILITY:
This policy applies to all assigned Food Service operations at King Faisal Specialist Hospital.
3- RELATED REFERENCE(S):
3.1- Temperature Control Log/HACCP.
4- POLICY:
That temperature control logs will be maintained for all freezers, refrigerators, dishwashers and food holding
cabinets in the kitchen.
5- RESPONSIBILITIES:
5.1- Food Service Supervisor.
5.2- Head Chef.
6- PROCEDURE/EXPLANATION:
6.1- The Food Service Supervisor plots/chart the temperature from the thermometer dial of the equipment, and the
actual temperature, on the appropriate log.
6.2- Any persistent variance outside of the threshold/limit levels should be reported to U & M for logging at work
Control and action by the Contractor Maintenance support facility.
6.3- Frequency
Freezers, refrigerators and hot cabinets – four times daily at 8:00, 14:00, 20:00, 02:00.
Dishwashers – three times daily at 10:00, 14:00, 19:00.
S/OMAR/DPP/DEC-2004

KING FAISAL SPECIALIST HOSPITAL
AND RESEARCH CENTRE ADMINISTRATIVE POLICY AND/OR PROCEDURE (APP)
Page 2 of 2
6.4- Temperature control monitoring:
Freezers : -18C to 22C.
Refrigerator : 0C to 5C.
Dishwasher : 45C to 55C.
: 55C to 72C.
: 80C to 90C.
Hot Cabinets : 77C to 87C.
Prepared by: Reviewed by:
Client Supervisor – KFSH&RC Director Support Services
Name: Yousef Ayyad Name: Safar Abu Milha
Sign. ---------------------------------------
Sign. ----------------------------------------
S/OMAR/DPP/DEC-2004