VILLAGE OPS - Catering Service - Village Scope Audit

Title Page

Document No.
Audit Title
Client / Site
Conducted on
Prepared by
Location
Personnel

CATERING SERVICES - GENERAL 6.1

a)The Contractor must maintain adequate stocks of frozen, chilled and dry goods, foodstuffs and other consumable supplies necessary for two weeks’ normal operation at maximum village occupancy.
(b)The Contractor must establish procedures to ensure adequate stock holding and stock rotation at all times.
(c) All foodstuffs, provisions and other ingredients necessary for the preparation and service of meals and other materials supplied must be of high quality and grade.
(d)Goods where the “use by” or “best by” dates have expired must not be used.
(e)Reconstituted foodstuff must only be made available when prepared, stored and handled strictly in accordance with food hygiene regulations.
(f) Meals provided including any cook to order meals, cribs, barbecue packs plus any special menu supplied for Christmas day and theme nights, must be costed into the Room Rate.
(g)The Contractor must ensure that all foodstuffs and all storage and preparation areas are made available for inspection by Company’s Representative or any person or party nominated by Company’s Representative upon reasonable notice to the Contractor.
(h)The Contractor must provide a schedule detailing the available capacity for meal provisions before or upon commencement of the Contract. This schedule must fully detail the maximum meal provisions capability for any meal sitting.

PREPARTATION AND SERVICE OF MEALS 6.2

(a)All food must be prepared from the best available ingredients to suit the menu of the day. Such preparation must be continuously supervised by the Contractor’s senior chef or head cook.
(b)The Contractor must prepare and provide meals for all AV residents during the nominated serving times. Each meal must be freshly prepared and cooked as close to each individual meal service as is practical or cooked to order where the option is available to diners.
(c) The Contractor must not impose a limit on the quantity of food which may be consumed by diners at any meal. The Contractor must ensure that the availability, quality and quantity of all dishes served during meals remain consistent throughout the nominated meal service.
(d) No food, with the exception of fruit cribs and barbeque packs, may be taken from the dining room unless authorised by the Contractor. Prominent notices to this effect must be displayed in the AV dining room. Notices advising the correct temperatures for food as per HACCP (Hazard Analysis Critical Control Point) must be displayed.
(e)Without exception the Contractor must ensure that each food service point is adequately attended and supervised at all times during the meal service. The general appearance, presentation and content of serveries must be checked continuously and the replenishment of items on display carried out as required and on a timely basis. The general appearance and cleanliness of the servery’s and dining room must be maintained to a high standard at all times. Daily menu boards must be prominently displayed in the AV dining room.

(f) The Contractor must supply and maintain in a hygienic and serviceable condition all ancillary items necessary for the performance of the Services. These include, but may not be limited to:

i) kitchen utensils and operational items;
ii) cutlery, crockery, non-breakable glassware and cups; and
iii) condiment containers, toothpicks, serviettes and dispensers.
Are plastic crockery or cutlery must not be used in the dining rooms.
(g) Unless otherwise advised, meals must be self-served by AV residents with the exception of meals with roasts or meals that are cooked to order. Roasts must be carved at the servery point on an ‘as-required’ basis.
(h)Residents must be encouraged to return their plates, cups, glasses and cutlery to the dish-wash area during the meal service; however, it is still the Contractor’s responsibility to ensure tables are cleared promptly.
(i) Tables must be cleared, wiped and cleaned between sittings by the Contractor.

MEAL TIMES 6.3

(a)The dining room must be open for the service of breakfast, self-serve crib lunch and dinner every day during the following times: "Meal Times Breakfast: 04:00-08:00 Dinner: 16:00-20:30"
(b)The Company’s Representative reserves the right to alter meal service times, but must always endeavour to give the Contractor due notice before implementing the change. The Company’s Representative have the right, at no additional cost, to adjust the service time of any meal in either direction subject to there being no increase in the overall duration of the meal service.
(d) In the event of a non work day at a mine site the Contractor must, provide Crib lunches.
(c)On occasion it may be necessary for the Contractor to perform additional Services such as catering for special functions and additional janitorial Services at the request of Company. The Company will endeavour to provide reasonable advance notice to the Contractor of any additional Services.

MENU PLANNING 6.4

(a)Menus must be authentic in dish description, healthy and balanced, must be developed from quality ingredients by qualified tradespersons, and must be prepared in a hygienic manner utilising the facilities provided.
(b)The Contractor must ensure that menus are designed and prepared in accordance with healthy lifestyle considerations and recommendations published by the National Health and Medical Research Council and other similarly recognised authorities.
(c) Healthy lifestyle considerations necessitate, but are not limited to, the preparation of meals utilising products with a low cholesterol, sugar, fat and sodium content. The promotion of unrefined foods high in fibre and other nutritional content must be a prime consideration.

The contractor must:

i) submit for approval by the Company's Representative a 4-week menu that must be cycled every three months;
ii) submit each menu four weeks prior to its implementation; and
iii) ensure that the Company's Representative approves any changes to the menu prior to its implementation.
(f) The Contractor must ensure that the choices for each meal are innovative, of high quality and diverse in selection and presentation and where possible, include “cook to order” options such as a selection of meats at dinner and also suitable breakfast items such as eggs to the diner’s preference.
(e)The use of dehydrated products such as powdered potato or eggs is not permitted unless an emergency situation arises, and then only with the prior approval of the Company's Representative. This restriction also applies to long-life products. The use of monosodium glutamate (MSG) in any form is not permitted.
(g)The contractor must display the daily menu in the dining room for each meal and maintain the full range of choices continuously during the regular meal service period.
(h)The Contractor must ensure that grilling, cooking and frying with animal-based oils is not permitted. Vegetable-based, cholesterol-free oils must be utilised.
(i) The Contractor must cater for any resident's special dietary and nutritional needs, when so advised. On Fridays or on significant religious feast days, an adequate number of suitable non-meat dishes must be provided.
(j) The Contractor must provide three special menus for Christmas Day and the cost of the selected menu and food must be included in the base Room Rate and supplied at no additional cost to Company.
(k) The Contractor must display all allergen advice notifications for all prepared meals at the relevant serveries.

MEAL AUTHORISATION 6.6

(a)The Contractor is responsible for maintaining the records of persons taking meals at the AV. Adequate notices must be provided specifically restricting the use of the dining facilities to registered residents.
(b)Without exception, meals must not be provided without the resident showing the numbered disc attached to a resident's room key to a member of the Contractor’s dining room personnel.
(c) For the avoidance of doubt, non-resident visitors (including a previous resident who is not currently checked in) will be charged the Casual Meal Rate and the Company is not liable to pay the Room Rate in respect of any such persons.

MENU STANDARDS 6.6

The Contractor must consider the menus in items 6.7 to 6.13 to reflect the preferred requirements of residents when compiling its menus for the AV. Contractor compiled menus must reflect these guidelines as the Service level and standard required the by Company for the range and quality of meals.

BREAKFAST 6.7

(a) Fresh fruit juices-three selections daily (100% pure):
(a) selection one-orange daily;
(b) selection two-tomato or vegetable alternate days; and
(c) selection three-another juice, varied daily.
(b) Fresh fruit: (a) selection one-(sliced daily) watermelon, rockmelon, pineapple, dew melon (two choices);
(b) selection two-fresh fruit salad
Are all alternatives according to seasonal availability being provided following approval.
(a) fresh bread and rolls must be provided daily; and
(c) Bakery products: Where possible, specialty bakery products such as rolls, pastries, etc. must be provided as follows:
(b) a selection of croissants, raisin buns, pastries etc. must be available, with a minimum choice of two, to be varied daily.
On varied days a selection of pancakes, muffins, crumpets or raisin bread should be available.
(d) Dry and hot cereals:
(a) a minimum of six dry cereal selections must be available daily, of which one selection must be muesli; and
(b) one selection of hot cereal such as porridge must be available daily, during winter months.
(e) Dairy:
(a) At a minimum, the following dairy products must be available daily: i) fresh full cream milk; ii) fresh low-fat milk; iii) fresh low-fat soy milk; iv) one selection of natural yoghurt; v) one selection of flavored yoghurt; and vi) one selection of low fat flavored yoghurt.
(b) Are Long-life products be utilized without prior approval from the Company's Representative.
(c) Yoghurt products must be supplied as bulk items, not as individual serves.
(f) Eggs to order:
(a) At a minimum, the following egg selections must be available daily: i) fried; ii) poached; iii) boiled; and iv) scrambled.
(g) Accompaniments:
(a) baked beans, spaghetti, mushroom and tomatoes must be available daily; and
(b) potatoes such as hash browns, French fries and the like must be available on alternate days, with a minimum of one selection.
(h) Dietary and/or vegetarian: one specialty selection must be available daily.
(i) Grills: The following selection must be available daily: i) bacon and sausages; and ii) selections such as minute steak, hamburgers, fish, fishcakes and ham will be available on alternate days.
(j) “Wet” dishes: A fresh “wet” dish such as curry, Irish stew or stroganoff must be available daily. An additional choice utilising the previous evening’s “wet” dish can be made available as the Contractor’s choice in accordance with Health Act regulations procedures.

CRIB BUFFET 6.8

(a) The crib buffet selection must be available during the breakfast service.
(b) The Contractor must ensure that a range of well-presented quality products is available and every effort must be made to provide innovative selections to assist in eliminating repetitions.
(c) The buffet selection must be replenished to ensure the presentation and selection availability during the service remains consistent.
(d) The Contractor must supply safe, hygienic, reusable containers with secure lids for the residents to pack their own cribs (lunch and tea breaks). The reusable containers will be provided by the Contractor to each resident on a one-off basis at no cost to Company. Residents will be responsible for the replacement cost of any items lost.
(e) The selection must include as a minimum: i) a fresh selection of cold meats: ii) the meats must be cooked on site daily and will include, lamb, pork, beef and poultry. These selections will be varied daily in flavor and type (e.g. pickled pork leg, corned beef, chicken, etc.); and iii) a minimum of four choices must be available daily.
(f) SMALLGOODS AND PROCESSED MEATS: i) the products must be of prime quality and diverse in choice-salami, hams, cabanossi, metwurst, chicken, pastrami, ham, etc. Methods to prevent contamination must be employed at all times; and ii) a minimum of two choices must be available daily.
(g) TINNED FISH: two selections of quality tinned fish must be available daily. This choice must be varied and include, salmon, tuna, herring and sardines.
(h) SAVORY PASTRIES: as a minimum, the following must be available daily: i) quiche (e.g. bacon and egg slice, vegetable), and pizza slice. (i) salads and cheese:
SALADS - A varied range of fresh salad ingredients must be provided. At a minimum, the following must be available: i) pre-sliced-tomato, beetroot, cucumber, onion, lettuce, cheese, etc.; ii) salads - potato, coleslaw and pasta; iii) Contractor's choice-minimum four daily; and iv) Cheese - a selection of one other cheese to be available daily in addition to the sliced cheese.
ACCOMPANIMENTS: the following must be available daily: i) pickled onions, gherkins, cucumbers, olives, sun-dried tomatoes, roasted capsicum and the like.
BAKERY PRODUCTS: In accordance with the breakfast menu together with two choices of freshly baked cake. (l) fresh fruit: i) apples and oranges daily; and ii) two additional choices such as pears, grapes, plums, peaches, nectarines, apricots, cherries, kiwi fruit, mandarins, avocados, bananas and the like.
The Contractor must generally provide fresh fruit in accordance with seasonal availability.
PACKAGING: the following items must be available from the crib buffet i) cling wrap; ii) plastic cutlery; iii) robust brown paper bags (assorted sizes); and iv) dispenser serviettes (available all meals). v) portion control Items: vi) salt and pepper; vii) tomato, barbecue and Worcester sauces; viii) mayonnaise and vinaigrette; ix) a selection of jams, honeys, vegemite, peanut butter, etc.; x) a selection of margarines and butter; and xi) cheese and biscuits. xii) pre-prepared frozen meals (optional):
These selections must be prepared from the previous evening’s (dinner) wet dish selection and packed, sealed and clearly labelled, identifying handling, re-heating, storage and "use by" or "best by" guidelines. The selections must be prepared, packed, stored and displayed in accordance with food hygiene regulations.
The costs associated with the provision of frozen meals must be included in the Room Rate.

PRE-PACKED CRIBS 6.9

(a)When requested by the Company’s Representative, pre-packed cribs must be prepared by the Contractor and made available to incoming residents and scheduled and approved non-residents on the morning of arrival. For the avoidance of doubt non resident visitors (including a previous resident who is not currently checked in) will be charged the Casual Meal Rate and the Company is not liable to pay the Room Rate in respect of any such persons. They must be prepared from the buffet selection available for the day and, as a minimum, must include a variation of the below options:
i) a selection of cold meat and salad items;
ii) a set of sandwich options;
iii) a selection of pastries and cake;
iv) two slices of bread;
vi) the necessary portion control items, plastic cutlery and serviettes.
v) two pieces of fresh fruit; and
(b)Once prepared, the cribs must be packed hygienically using disposable containers, cling wrap and paper bags and then labelled and dated. The cribs must be held in refrigerated storage in the kitchen or other nominated area until collected or delivered (if requested by the Company’s Representative).
(c) Unused cribs must be destroyed to prevent re-issue.

DINNER 6.10

Dinner must as a minimum include the following courses / dishes: (a) Soup A selection of one soup must be available for each evening meal. The soup must be freshly made daily from quality ingredients and varied in choice from day to day. (b) Steak or Fish of the Day to Order plus one of the following two main course options:
(a) Main course one The selection must include a meat dish with a minimum of one of the following choice daily: i) roast lamb, beef, pork, and poultry; ii) corned beef, pickled pork; and iii) baked fish.
(b) Main course two One "wet" dish including accompaniments must be available daily. The choice as a minimum must include: i) stroganoffs, goulashes, braised steak and onions, and pies; ii) pastas; iii) chicken cacciatore; iv) prawn mornay, curried scallops (minimum once per week); v) braised chops, Irish stew; and vi) "multi- cultural" dishes-e.g. Mexican, Italian, Chinese, Thai.
(c) Main course three The dietary/vegetarian choice, if requested, must be in addition to the prior three selections in the event that any of these choices do not meet the individual’s dietary requirements.
(c) Fresh vegetables: The vegetables for each evening as a minimum must include: (a) potato-two choices daily: mashed potato or French fries to be one of the choices; (b) rice or equivalent-one choice daily; (c) fresh vegetables-two choices daily; and (d) frozen vegetables-one choice daily.
(d) Cold buffet selection: (a) The fresh cold meat selection must be different from the main meal. There must be a minimum of three choices daily as follows: i) fresh selection of cold meats; ii) smallgoods and processed meats, with a minimum of two daily; and iii) tinned fish, with a minimum of two daily.
(b) fresh fruit: Three selections of fresh fruit (seasonal) must be available daily.
(c) bakery products: A minimum of three selections of breads and rolls must be available daily, including white, wholemeal, and multigrain.
(d) salad bar and cheese: A selection of eight fresh salad ingredients must be available for the evening meal. The Contractor must take into consideration the selection provided for the morning crib buffet and, where possible, avoid repetition. The cheese and biscuit selection must, at a minimum, include: i) one Brie or Camembert; ii) one vintage or mature Cheddar; iii) one Contractor's choice such as blue or smoked cheese; iv) one sliced cheese; and v) two choices of dry/savory biscuits.
(e) Desserts and sweets: A selection of desserts such as gateaux, cakes, pastries, pies, jellies, puddings, ice cream or similar must be provided. At a minimum the following selection must be available daily: (a) cold - one choice; (b) jelly - one choice; (c) cakes/gateaux - two choices; (d) hot - one choice plus custard or cream; and (e) ice cream (plus cones) - three choices, one to be vanilla.

BEVERAGES 6.11

Non-alcoholic beverages must be available at all mealtimes and must include, but not be limited to, the following: (a) hot and cold beverages; (b) chilled water; (c) two choices of cordial-selection one to be orange or lemon, selection; (d) two to be of varied flavors; (e) chilled milk; (f) coffee-both instant and decaffeinated; (g) tea bags-one traditional tea and one herbal choice; and (h) Milo.

CONDIMENTS 6.12

At a minimum, the following condiments will be available for all meals. (a) salt-table and low sodium; (b) pepper-white, black and fresh cracked black; (c) sauces, pickles, mustards, relishes and chutneys; (d) salad dressings-one fresh, and an additional four selections including low calorie; (e) vinegars and oils-quality olive oil and two vinegars (one to be balsamic); (f) selection of jams, honeys, maple syrup, spreads, vegemite, peanut butter, etc; (g) margarine (including nil cholesterol) and butter; and (h) sugars - traditional, brown, raw and dietary sugar supplement. Condiments related to the choices of the day (e.g. apple sauce with pork) must be available in addition to the above.

BARBECUE MEALS 6.13

The Contractor must provide a standard barbecue pack to residents in lieu of any meal at no additional cost. The barbeque pack must include as a minimum: (a) rump steak or equivalent (1 x 200 grams); (b) hamburgers or loin chops or sausages (x 2); (c) sliced onion, tomato, lettuce; (d) a hamburger roll (x 1); (e) a portion control- butter, tomato sauce, mayonnaise, salt and pepper; (f) a plastic 250-mm plate; (g) a plastic knife and fork; and (h) serviettes (x2 per person). Vegetarian or dietary requests must also be taken into consideration in compiling of the standard barbecue pack. Barbecue packs must be ordered 24 hours in advance and signed for by the registered resident.

THEME NIGHT 6.14

The Contractor must provide monthly food nights (including seafood nights) along with appropriate promotional items, to be included in the Room Rate / Casual Meal Rate.

FUNCTIONS AND SPECIAL OCCASIONS 6.15

Functions and special occasion catering must be provided by the Contractor as directed by the Company.

SPECIAL DIETS 6.16

The Contractor must, where practicable, cater for registered residents who suffer from medical conditions that have dietary constraints. These medical conditions could be, but are not limited to, diabetes, celiac and lactose intolerance. Costs associated with the provision of any special diets must be included in the Room Rate / Casual Meal Rate at no additional cost to the Company.

RECEREATION ROOM SUPPLIES 6.18

(a)The Contractor must supply teaspoons, tea, coffee, decaffeinated coffee, Milo, milk and sugar in sufficient quantities to maintain the continuous service of a four-station cafe bar in the AV recreation room. (b)The cafe bar must be kept clean and maintained in a serviceable condition.

MICROBIOLOGICAL TESTING

(a) In addition to the Contractor's standard quality system specification and procedures, the Company's Representative may, from time to time, arrange for independent microbiological testing of cooked and raw foodstuffs, utensils and food preparation and storage facilities. This may also extend to the Contractor’s off-site suppliers if considered necessary.
(b)Results of the microbiological tests will be made available to the Contractor and, if required, the Contractor must immediately implement appropriate remedial action.
(c)Microbial testing will be carried out at the expense of Company; however, any costs necessary to rectify deficiencies, including subsequent testing, will be at the cost of the Contractor.
Add signature
Select date

VILLAGE OPS - Catering Service - Village Scope Audit

Go digital today!

Convert your paper checklists into digital forms

CATERING SERVICES - GENERAL 6.1

PREPARTATION AND SERVICE OF MEALS 6.2

(f) The Contractor must supply and maintain in a hygienic and serviceable condition all ancillary items necessary for the performance of the Services. These include, but may not be limited to:

MEAL TIMES 6.3

MENU PLANNING 6.4

The contractor must:

MEAL AUTHORISATION 6.6

MENU STANDARDS 6.6

BREAKFAST 6.7

CRIB BUFFET 6.8

PRE-PACKED CRIBS 6.9

DINNER 6.10

BEVERAGES 6.11

CONDIMENTS 6.12

BARBECUE MEALS 6.13

THEME NIGHT 6.14

FUNCTIONS AND SPECIAL OCCASIONS 6.15

SPECIAL DIETS 6.16

RECEREATION ROOM SUPPLIES 6.18

MICROBIOLOGICAL TESTING

Related checklists

VILLAGE OPS - Catering Service - Village Scope Audit

Free VILLAGE OPS - Catering Service - Village Scope Audit Checklist

Go digital today!

Convert your paper checklists into digital forms

CATERING SERVICES - GENERAL 6.1

PREPARTATION AND SERVICE OF MEALS 6.2

(f) The Contractor must supply and maintain in a hygienic and serviceable condition all ancillary items necessary for the performance of the Services. These include, but may not be limited to:

MEAL TIMES 6.3

MENU PLANNING 6.4

The contractor must:

MEAL AUTHORISATION 6.6

MENU STANDARDS 6.6

BREAKFAST 6.7

CRIB BUFFET 6.8

PRE-PACKED CRIBS 6.9

DINNER 6.10

BEVERAGES 6.11

CONDIMENTS 6.12

BARBECUE MEALS 6.13

THEME NIGHT 6.14

FUNCTIONS AND SPECIAL OCCASIONS 6.15

SPECIAL DIETS 6.16

RECEREATION ROOM SUPPLIES 6.18

MICROBIOLOGICAL TESTING

Related checklists