What is The Joint Commission Accreditation?: Quick Reference for Facilities & Kitchens

Many healthcare facilities in the United States receive accreditation by The Joint Commission. This accreditation not only ensures patient safety and quality of care, but it also is a key factor in receiving Medicaid and Medicare reimbursement from state governments. This guide will explain The Joint Commission’s accreditation process for healthcare organizations and get into specifics on what’s required for commercial kitchens as well as food and nutrition.

What is The Joint Commission Accreditation of Health Care Organizations?

The Joint Commission Accreditation of Health Care Organizations, also known as JCAHO, is an independent, not-for-profit organization that evaluates facilities to ensure they provide high-quality care that is safe and effective in several areas. While it isn’t mandatory, many state governments use accreditation to provide reimbursement for Medicaid and Medicare.

While standards are updated regularly, there are some common benchmarks and themes facilities must focus on. For instance, hospitals have more than 250 accreditation standards. Surveyors visit a facility every 36 months for re-evaluation, checking for standards that include, but aren’t limited to:

• Infection control


• Patient right and education


• Error prevention


• Data collection


• Verification for doctors, nurses and staff


• Emergency action plans


• Kitchen safety and sustainability


• Food and nutrition

For complete guidelines on accreditation and pre-surveying, please visit The Joint Commission resources page.

What Does JCAHO Look for in Commercial Kitchens?

When JCAHO surveys the facility, they always stop in the kitchen to check everything from the equipment to the space’s layout. Part of their process includes, but is not limited to*:

• Checking if sprinkler heads are installed correctly on ceiling in and in walk-in refrigerators


• Checking if all cooking equipment on wheels to see they’re correctly under fire-suppression nozzles and that wheel locations are marked or in chalks secured to the floor


• Checked if there is an 18-inch high barrier on all fryers that were next to open flames


• Checking fire extinguishers and seeing if grease extinguishers are working and within 30 feet of equipment.


• Checking if items are stored too high, so they don’t come closer than 18 inches to the ceiling


• Checking dishmachine temperature logs, focusing mostly on final rinse temperature


• Asking about the frequency of cleaning behind grills, fryers, ranges, broilers and other cooking equipment

What Does JCAHO Look for Regarding Food & Nutrition?

JCAHO surveyors also check on different food, drinks and ingredients. This includes, but is not limited to*:

• Receiving a walk-thru of the kitchen, starting where food enters the facility


• Spot checking expiration dates and labels on food and ingredients in dry and refrigerated storage


• Looking at quality of food in reach-in and walk-in refrigerators


• Interviewing dietician or nutrition staff about meal process, including how diets are entered, meals are selected, menus are reviewed, food is assembled and allergies are handled


• Reviewing diet manuals and asking how frequently it’s reviewed and approved

To ensure your facility’s kitchen is ready for the accreditation process, turn to Parts Town for right genuine OEM parts, filters and accessories to keep everything running smoothly.

*Insight provided by Hennepin Healthcare, Minneapolis, MN.