Run Cruise Ship Galley USPH Pre-Inspection Self-Audit — Free

Inspection Readiness and Documentation

Pre-inspection readiness completed within 72 hours of port arrival critical (required)

Verify the self-audit was completed no later than 3 days before the scheduled port health inspection window.

Yes No N/A

HACCP plan and critical control point records available and current critical (required)

Confirm the current HACCP plan, monitoring logs, corrective actions, and verification records are accessible for review.

Yes No N/A

Food safety certificates and crew training records available

Verify required food handler, sanitation, and supervisory training records are complete for assigned galley personnel.

Yes No N/A

Thermometer calibration records current critical (required)

Confirm calibration logs are current for probe thermometers and any fixed temperature monitoring devices used in the galley.

Yes No N/A

Temperature Control and Cold/Hot Holding

Refrigerated storage maintained at or below 41°F (5°C) critical (required)

Record the actual ambient temperature of each refrigerated unit inspected.

Frozen storage maintained at 0°F (-18°C) or below critical (required)

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) critical (required)

Measure representative hot-held foods and record the lowest observed temperature.

Cooling logs show food cooled through required time and temperature limits critical (required)

Verify cooling records demonstrate compliant cooling practices for cooked foods and prepared items.

Yes No N/A

Reheating logs show foods reheated to safe temperature before service critical (required)

Confirm reheating procedures and logs support safe service temperatures for previously cooked foods.

Yes No N/A

Food Storage, Labeling, and Cross-Contamination Prevention

Raw and ready-to-eat foods stored separately to prevent cross-contamination critical (required)

Check that raw animal products are stored below and away from ready-to-eat foods, with no drip or contact hazards.

Yes No N/A

All stored food is labeled with product name and date marking where required critical (required)

Verify date marking, labeling, and identification practices are consistent for opened, prepared, and held foods.

Yes No N/A

Food containers are covered, intact, and protected from contamination critical (required)

Confirm lids, wraps, and storage containers are in good condition and protect contents from splash, dust, and handling contamination.

Yes No N/A

Chemical storage is segregated from food, utensils, and single-use items critical (required)

Verify sanitizers, detergents, and other chemicals are stored away from food and food-contact items.

Yes No N/A

Equipment Sanitation and Food-Contact Surfaces

Food-contact surfaces are visibly clean and free of residue critical (required)

Inspect prep tables, cutting surfaces, slicers, mixers, utensils, and similar items for soil, buildup, or residue.

Yes No N/A

Warewashing equipment is operational and producing sanitized utensils and dishware critical (required)

Verify the dish machine or manual warewashing process is functioning and sanitation parameters are being met.

Yes No N/A

Ice machines, ice bins, and beverage dispensers are clean and free of mold or slime critical (required)

Inspect internal and accessible external surfaces for visible contamination, buildup, or standing water.

Yes No N/A

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.

Yes No N/A

Cleaning and sanitizing chemicals are correctly mixed and labeled critical (required)

Verify sanitizer concentration, labeling, and use instructions are available and in compliance with ship procedures.

Yes No N/A

Personal Hygiene and Employee Practices

Handwashing sinks are accessible, stocked, and unobstructed critical (required)

Verify sinks are available within the work area and supplied with soap, single-use towels or equivalent drying method, and running water.

Yes No N/A

Crew observed following proper handwashing and glove-change practices critical (required)

Observe whether employees wash hands at required times and change gloves appropriately between tasks.

Yes No N/A

No employee working while ill or showing reportable symptoms critical (required)

Verify sick reporting controls are being followed and symptomatic employees are excluded from food handling duties.

Yes No N/A

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.

Yes No N/A

Pest Prevention, Waste, and Housekeeping

No live or dead pests, droppings, or gnaw marks observed critical (required)

Inspect floors, drains, storage areas, equipment bases, and hidden corners for pest evidence.

Yes No N/A

Waste containers are covered, emptied, and clean critical (required)

Verify garbage and food waste containers are managed to prevent overflow, odors, and pest attraction.

Yes No N/A

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.

Yes No N/A

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Run: Cruise Ship Galley USPH Pre-Inspection Self-Audit

Inspection Readiness and Documentation

Temperature Control and Cold/Hot Holding

Food Storage, Labeling, and Cross-Contamination Prevention

Equipment Sanitation and Food-Contact Surfaces

Personal Hygiene and Employee Practices

Pest Prevention, Waste, and Housekeeping

Get your results