Failure to Train and Evaluate Kitchen Staff on Safe Food Cooling Procedures
Penalty
Summary
The facility failed to ensure that kitchen staff were routinely trained and evaluated for competency in the proper cooling process of cooked foods. Two staff members, including a cook, were unable to verbalize the correct procedures for cooling food, specifically roast turkey and roast beef. Observations and interviews revealed that the cooling logs contained errors in dates and did not consistently follow the required time and temperature parameters for safe cooling, as outlined in both facility policy and the Food Code 2022. The logs showed that meats were not cooled within the required six-hour window, and in some cases, food that did not meet cooling requirements was not discarded as required. Further review of facility documentation, including orientation and competency checklists, indicated that there was no specific training or verification of staff competency regarding the proper cooling of foods. The orientation checklists lacked topics on food cooling, and competency verification forms did not specify the methods used to confirm staff understanding or skills. The dietary supervisor acknowledged that the staff did not properly cool meats on several occasions and that the food should have been discarded when it failed to meet cooling standards. This deficiency had the potential to affect 164 out of 176 medically compromised residents who received food from the kitchen, as improper cooling of food can lead to bacterial growth and cross-contamination. The facility's failure to provide adequate training and competency evaluation for kitchen staff directly contributed to the improper handling and cooling of hazardous foods, as evidenced by the documented deviations from policy and regulatory requirements.