Information
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Document No.
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Conducted on
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Auditor
- Adam Blanchard
- Luke Chard
- Emma Dines
- Karen Farmer
- Aimee Francis
- Sarah Goodchild
- Debbie Goodman
- Scott Gough
- Elaine Horgan
- Scott Humphrey
- Tony Kitchen
- Graeme McClelland
- Margaret O'Connor
- Wendy Sawyer
- Sharon Toombes
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HSA audited
- Pedrinha Afonso
- Clacy Araujo
- Cora Betito
- Pascoal Cabral
- Maria Crasto
- Pepe Cunha
- Niquela De Cunha Lopes
- Natty D'Araujo
- Veronica D'Araujo
- Joana Fernandes
- Justina Estrocio
- Fatima Fernandes
- Isabel Fernandes
- Piedade Fernandes
- Santana Fernandes
- Wilma Fernandes
- Lucia Gomes
- Claudia Gonsalves
- Natty Gonsalves
- Joanita Marques
- Luiza Mascarenhas
- Connie Mendes
- Eugenia Palha
- Luisa Pires
- Alzira Raposo
- Josefina De Rego
- Bebiana Rodrigues
- Brazilia Rodrigues
- Fatima Rodrigues
- Mabel Rodrigues
- Maria Rodrigues
- Perpet Rodrigues
- Connie D Silva
- Dolly D'Silva
- Emilia De Souza
- Maria Flora De Souza
- Niceto De Souza
- Debbie Strange
- Ana Vales
- Soccorina Vales
- Lidia Vas
- Sabina Vas
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Ward audited
- AAU
- Aldbourne Ward
- Ampney Ward
- Beech Ward
- CCU/Cardiology
- Children's Ward
- Delivery
- Dove Ward
- Emergency Department
- Falcon Ward
- Hazel Ward
- ICU/HDU
- Jupiter Ward
- Kingfisher Ward
- LDR
- Linnet Ward
- Meldon Ward
- Mercury Ward
- Neptune
- Saturn
- SCBU
- Shalbourne Suite
- Teal Ward
- Woodpecker Ward
Temperatures
Temperatures
Staff Knowledge
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Can the HSA articulate the safe temperature that hot food must reach before it can be served? (75'C)
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Can the HSA articulate what they would do if they found food had not reached the correct temperature? (Return it to the regen and 'boost' it)
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Can the HSA articulate the safe temperature that hot food must not fall below during serving before is disposed of? (63'C)
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Can the HSA articulate what they would do if hot food fell below the safe minimum temperature? (Dispose of it)
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Can the HSA articulate the safe temperature that cold food must be stored below? (5'C)
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Can the HSA articulate why the critical control temperatures are important and why they must be observed?
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Can the HSA articulate what the different values shown on the regen display are?
Records
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Does the log book include temperatures for hot and cold food, completed for each meal?
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If any temperatures recorded are outside of the critical control limits has an action been recorded?
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Is there evidence of a calibration check on the temperature probe in the last month? (The record should be for the probe in use, identified by unique number)
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Is there evidence that the probe been replaced in the last 6 months?
Equipment
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Is a disposable probe being used for the taking of temperatures?
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Does the probe have a unique reference number? (There should be a reference number written on the probe)
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Is the regen oven working correctly? (Answer no if any evidence of incorrect operation or any problems reported by the HSA)
Cleaning
Cleaning
Staff Knowledge
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Can the HSA articulate what the daily cleaning regime involves?
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Can the HSA articulate what the weekly cleaning regime involves?
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Can the HSA articulate what chemical is used for cleaning and where and how it is obtained?
Records
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Are the daily cleaning records signed off the the HSA?
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Check a number of items that are signed off as completed. Is there evidence these have been completed correctly?
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Are the weekly cleaning records signed off by the HSA?
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Check a number of items signed off as completed. Is there evidence these have been completed correctly?
Equipment
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Is the D10 sanitising solution available?
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Is there sufficient fluid in the bottle and is it diluted correctly? (see example photo)
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Example dilution colour
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Please take a photograph of the bottle.
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Are there adequate cleaning supplies available in the kitchen?
