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EHS Campus Kitchen Inspection Form HouseAddressDateInspections provided by the University of Michigan Department of Environment, Health & Safety (EHS), Operational Health and Safety Program. Please
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How to fill out ehs off-campus kitchen inspection

01
Begin by gathering all necessary documentation and forms for the EHS off-campus kitchen inspection.
02
Make sure you have a copy of the inspection checklist and familiarize yourself with the requirements.
03
Clean and sanitize your kitchen thoroughly before the inspection. Pay special attention to areas that are prone to dirt or food residue.
04
Ensure that all equipment and appliances are in good working condition. Repair or replace any faulty items.
05
Organize and store food properly. This includes labeling and dating all items and keeping them at the appropriate temperatures.
06
Have a plan in place for handling potential hazards such as fire or spills. Make sure all staff members are trained on these procedures.
07
During the inspection, be cooperative and attentive. Address any concerns or feedback from the inspector.

Who needs ehs off-campus kitchen inspection?

01
Anyone who operates an off-campus kitchen and serves food needs EHS off-campus kitchen inspection. This includes restaurants, cafeterias, catering services, food trucks, and any other establishment that prepares or serves food.
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EHS off-campus kitchen inspection is a process where Environmental Health and Safety (EHS) officers visit kitchen facilities located off-campus to ensure they meet health and safety standards.
Any organization or individual who owns or operates a kitchen facility off-campus is required to file EHS off-campus kitchen inspection.
To fill out EHS off-campus kitchen inspection, one must provide information about the kitchen facility, cleanliness and sanitation practices, food storage and handling procedures, and any potential hazards.
The purpose of EHS off-campus kitchen inspection is to ensure that kitchen facilities located off-campus comply with health and safety regulations to protect public health.
Information such as facility location, kitchen equipment, food storage practices, pest control measures, employee training, and cleaning schedules must be reported on EHS off-campus kitchen inspection.
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