Section 01 / 13
General Information
Inspection details and vessel information.
ShipCheckAI
WEEKLY INSPECTION
Inspection Details
Section 02 / 13
Findings Summary
Auto-generated from all rated checklist items.
OK — Satisfactory, no action required
Obs — Observation, improvement recommended
NC — Non-Conformity, corrective action required
0
OK
0
OBS
0
NC
Non-Conformities (NC)
0 items
Observations (Obs)
0 items
Additional Comments & General Observations
Section 03 / 13
Responsibilities: General Cleanliness
Overall cleanliness of common areas and accommodation.
Section A — General Cleanliness
Section 04 / 13
Food Handling
Food availability, staff hygiene, kitchen practices and temperature control.
Section B — Food Handling (Items 2–13)
Section 05 / 13
Food Storage
Storage areas, FIFO system, refrigeration and freezer standards.
Section B — Food Storage (Items 14–24)
Section 06 / 13
Food Preparation & Protection
Preparation practices, thawing procedures and food protection standards.
Section B — Food Preparation (Items 25–30)
Section B — Food Protection (Items 31–40)
Section 07 / 13
Leftovers
Management of leftover food and hazardous food items.
Section B — Leftovers (Items 41–48)
Section 08 / 13
Utensils & Equipment
Kitchen equipment cleaning, maintenance and storage standards.
Section B — Utensils & Equipment (Items 49–67)
Section 09 / 13
Personnel & Training
Food service personnel health, hygiene and training requirements.
Section B — Personnel (Items 68–76)
Section 10 / 13
General Housekeeping
Cabin, corridor, linen and accommodation area standards.
General Housekeeping (Items 77–93)
Section 11 / 13
Galley / Dining Area
Galley safety, cleanliness and dining area standards.
Galley / Dining Area (Items 94–102)
Section 12 / 13
Rest Rooms & Hospital
Sanitary facilities and medical space condition.
Rest Rooms (Items 103–108)
Hospital (Items 109–113)
Section 13 / 13
Signatures
Sign-off to confirm the weekly inspection has been conducted.
Inspection Summary
Sign-Off
Captain / Master
Chief Officer (if delegated)