Information
- Adam Blanchard
- Luke Chard
- Emma Dine
- 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
- Helena Tavares
- 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
- 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
What safe temperature should the Hot food be after completing the regen cycle in the Burlodge trolley? (75'C)
What would you do if the food has not reached the correct temperature after completing the regen cycle in the Burlodge trolley? (Return it to the regen and 'boost' it)
What temperature should hot food be held on service? (63'C)
If the hot food falls below the safe minimum temperature of 63'C what would you do?? (Dispose of it)
What is the safe temperature that cold food must be stored below? (5'C)
Do you know why the critical control temperatures are important and why they must be checked?
Can you explain what the different symbols are on the regen display?
Does the log book include temperatures for hot and cold food, completed for each meal?
If any temperatures recorded are outside of the critical control limits has an action been recorded?
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)
Is there evidence that the probe been replaced in the last 6 months?
Is a disposable probe being used for the taking of temperatures?
Does the probe have a unique reference number? (There should be a reference number written on the probe)
Is the regen oven working correctly? (Answer no if any evidence of incorrect operation or any problems reported by the HSA)
Cleaning
Can you explain what the weekly cleaning regime involves?
Can you explain what the daily cleaning regime involves?
Can you explain what chemical is used for cleaning and where and how it is obtained?
Are the daily cleaning records signed off the the HSA?
Check a number of items that are signed off as completed. Is there evidence these have been completed correctly?
Are the weekly cleaning records signed off by the HSA?
Check a number of items signed off as completed. Is there evidence these have been completed correctly?
Is the D10 sanitising solution available?
Is there sufficient fluid in the bottle and is it diluted correctly? (see example photo)
Example dilution colour
Are there adequate cleaning supplies available in the kitchen?
Signature
