Use of gloves is evident including cut gloves. Regularly changed throughout service and between food handling and cleaning duties
Hats / hair nets are worn and hair management program is in place (long hair and facial hair)
Staff are presentable with correct uniform, shirt tucked in and apron worn?
Name badges worn or Name embroderred on shirt/jacket.
Crockery and cutlery clean and well stocked
Salt & Pepper shakers, toothpick holders and serviette dispensers clean and stocked. Each table has a complete set.
Was the buffett selection constantly replenished and garnished to ensure food presentation is maintained to be fresh throughout the service and it looks appertising and is cooked and presented well. Items are replenished on a timely basis and trays changed and dishes stirred regularly - wet dishes, soup, gravy, custard etc.
Bain Marie and surrounds present to a high standard - spills are cleaned up on floor immediately
Team appears friendly and providing a high level of hospitality. Residents ordering from the grill have orders taken promptly and politely.
Ambiance is actively managed including TV / radio volume and room temperature
Tables and chairs are actively managed throughout service and wiped down regularly. As a minimum every 15 mins during service periods.
Meal preparation is continously supervised by contractor senior catering personell and each food service point is adequately attended and supervised at all times during service period.
Cook to Order items available up to 15 minutes before end of service.
Dinner Meal Hours open for service on time and full menu range maintained between 1600-2000
Hot dinner service - service temperature of food is above 60 degrees and is checked and recorded on a regular basis during service period.(minimum 2 hourly)
Cold food service - service temperature of food is below 5 degrees and is checked and recorded on a regular basis during service period.( Minimum 2 hourly.)
Food safety - evidence of active allergen management notifications to residents including dish specific labelling. Ensure labelling matches allergen reference sheet.
Are special residents dietary and nutritional needs catered for and menus available to suit. Eg Gluten free, lactose intolerance, other allergens?
Is the menu current and all dishes as per the current cyclic menu? Is menu being cycled every 3 months with new menu commencing 1 Dec, 1 March, 1 June and 1 Sept. Are the 5 week cycle menus displayed in the dining room?
Are alternating theme nights scheduled once a week? Eg Carvery, BBQ, fully Themed menu and Seafood night.
Professional signage should be in place which supports scope of works, Village Rules and Guidelines and HACCP requirements i.e. removal of hot food from Dining room.
Are Healthy lifestyle considerations being observed and does each primary dish have a health rating indicator and are these indicators correct?
Are all labels professionally prepared - none handwritten and no writing appears on the sneeze guard.
Are food flavours well labelled - review yogurts and bakery products (not just "crib cake")
Are Cooked-to-order steaks and fish or chicken available? Are steaks a minimum 250gm grilled weight and a selection of prime cuts, rump, porterhouse and scotch fillet varied daily?
Two (2) potato selections matched to the dishes on that night if shown on approved menu.
Choice of 4 hot vegetables - (minimum 3 x fresh and 1 x frozen) with emphasis on compound vegetable dishes, fresh green vege andbe freshly cooked throughout service period to reduce nutritional loss. Vegetables should compliment main dishes and be varied in colour.
1 x Soup choice made fresh daily and served with fresh bread, butter portions, and croutons.
1 x Roast carvery choice with roasts not to be to under or over cooked. If appropriate a choice should be offered -eg roast beef should be offered from medium rare to medium well done to give residents a choice. Crumbed or battered fish must be made available each Friday.
1 x Grill choice such as snitzel, pork chops, lamb chops, burgers etc. Items should be grilled or shallow fried as appropriate (not oven baked or deep fried) Grilled fish must be made available each Friday.
1 x Pasta, noodle or compound rice dish daily. Items such as pasta bakes, lasagna, fried rice, risottos etc.
1 x Vegetarian dish. Should be a high quality dish utilising high protein components such as lentils and pulses.
1 x Wet Dish selection to include accompaniments where applicable eg rice, pappodums, chutneys etc. A seafood wet dish to be provided once per week as minimum.
Cold meat selection minimum 6 cold meat choices (3 roast, 3 small goods)
Selection of at least 8 different varieties of salad and salad vegetables. Salad selection should be designed to accompany the evening meal choice and the selection shall vary from that provided for buffet crib as to avoid repitition.
Full range of beverages including milo, tea, coffee (instant and decaf) plus speciality teas as a min. green, jasmine, lemon plus one other eg Earl grey etc
Fresh chilled full cream milk, low fat, soy and skim is available.
A full range of salad dressings (including low fat), quality olive oil and variety of vinagers are provided as well as condiments, sauces, pickles, chutneys, mustards, spreads, jams, toppings etc. All are refrigerated as required.
Butter and table margarine is available and is polyunsaturated and salt reduced.
Dessert choice reflects cyclic menu and weekly dessert menu is displayed. As minimum to include a selection of 1 cold trifle/jelly, 1 hot dessert, 2 fresh cake and a varied selection of pastries and cakes/slices.
Selection of ice cream flavours (minimum 5) one to be vanilla plus a low fat ice-cream choice.
Cheese board selection of minimum 4 high quality cheeses such as blue vein, Camembert,Brie and Vintage tasty.To be served with a selection of crackers and antipasto items along side.
Selection of four fresh fruits (apples and oranges plus 2 seasonal)
Fresh Bread Menu to include white, wholemeal, rye, multigrain and bread roll selection with Daily Fresh Kitchen baked bread also to be available.
Selection of 3 x cordials, plus one diet cordial and fresh chilled water.