Cruise Ship Galley USPH Pre-Inspection Self-Audit

Pre-arrival self-inspection checklist for cruise ship galleys aligned to CDC Vessel Sanitation Program expectations and food safety controls. Covers temperature control, sanitation, personal hygiene, pest evidence, and HACCP documentation before a port health inspection.

Inspection Readiness and Documentation

• Pre-inspection readiness completed within 72 hours of port arrival
  Verify the self-audit was completed no later than 3 days before the scheduled port health inspection window.
• HACCP plan and critical control point records available and current
  Confirm the current HACCP plan, monitoring logs, corrective actions, and verification records are accessible for review.
• Food safety certificates and crew training records available
  Verify required food handler, sanitation, and supervisory training records are complete for assigned galley personnel.
• Thermometer calibration records current
  Confirm calibration logs are current for probe thermometers and any fixed temperature monitoring devices used in the galley.

Temperature Control and Cold/Hot Holding

• Refrigerated storage maintained at or below 41°F (5°C)
  Record the actual ambient temperature of each refrigerated unit inspected.
• Frozen storage maintained at 0°F (-18°C) or below
  Record the actual temperature of freezer units and note any signs of thawing or refreezing.
• Hot holding temperatures at or above 135°F (57°C)
  Measure representative hot-held foods and record the lowest observed temperature.
• Cooling logs show food cooled through required time and temperature limits
  Verify cooling records demonstrate compliant cooling practices for cooked foods and prepared items.
• Reheating logs show foods reheated to safe temperature before service
  Confirm reheating procedures and logs support safe service temperatures for previously cooked foods.

Food Storage, Labeling, and Cross-Contamination Prevention

• Raw and ready-to-eat foods stored separately to prevent cross-contamination
  Check that raw animal products are stored below and away from ready-to-eat foods, with no drip or contact hazards.
• All stored food is labeled with product name and date marking where required
  Verify date marking, labeling, and identification practices are consistent for opened, prepared, and held foods.
• Food containers are covered, intact, and protected from contamination
  Confirm lids, wraps, and storage containers are in good condition and protect contents from splash, dust, and handling contamination.
• Chemical storage is segregated from food, utensils, and single-use items
  Verify sanitizers, detergents, and other chemicals are stored away from food and food-contact items.

Equipment Sanitation and Food-Contact Surfaces

• Food-contact surfaces are visibly clean and free of residue
  Inspect prep tables, cutting surfaces, slicers, mixers, utensils, and similar items for soil, buildup, or residue.
• Warewashing equipment is operational and producing sanitized utensils and dishware
  Verify the dish machine or manual warewashing process is functioning and sanitation parameters are being met.
• Ice machines, ice bins, and beverage dispensers are clean and free of mold or slime
  Inspect internal and accessible external surfaces for visible contamination, buildup, or standing water.
• Equipment is in good repair with no damaged seals, gaskets, or food-contact components
  Check for cracked surfaces, missing parts, damaged gaskets, corrosion, or other conditions that prevent effective cleaning.
• Cleaning and sanitizing chemicals are correctly mixed and labeled
  Verify sanitizer concentration, labeling, and use instructions are available and in compliance with ship procedures.

Personal Hygiene and Employee Practices

• Handwashing sinks are accessible, stocked, and unobstructed
  Verify sinks are available within the work area and supplied with soap, single-use towels or equivalent drying method, and running water.
• Crew observed following proper handwashing and glove-change practices
  Observe whether employees wash hands at required times and change gloves appropriately between tasks.
• No employee working while ill or showing reportable symptoms
  Verify sick reporting controls are being followed and symptomatic employees are excluded from food handling duties.
• Protective clothing, hair restraints, and PPE are used as required
  Check uniforms, aprons, hair restraints, gloves, and other required PPE for proper use and cleanliness.

Pest Prevention, Waste, and Housekeeping

• No live or dead pests, droppings, or gnaw marks observed
  Inspect floors, drains, storage areas, equipment bases, and hidden corners for pest evidence.
• Waste containers are covered, emptied, and clean
  Verify garbage and food waste containers are managed to prevent overflow, odors, and pest attraction.
• Floors, drains, and under-equipment areas are clean and free of standing water
  Check housekeeping conditions in hard-to-reach areas where debris, grease, or moisture may accumulate.