Kitchen Audit

• Site conducted

  Select

• Name of Home

• Date and Time of Audit

  Date

• Audit completed by

• Location
  Address

Kitchen

• HACCP records are well maintained (safer food better business file being utilised)

  Yes

  No

  N/A

• Kitchen appears clean, uncluttered

  Yes

  No

  N/A

• Cleaning schedules are completed and up to date

  Yes

  No

  N/A

• Kitchen equipment such as cookers, fridges, extractor hoods are clean

  Yes

  No

  N/A

• Crocker and cutlery is clean in good order and stored appropriately

  Yes

  No

  N/A

• All chemicals for cleaning are stored appropriately and COSHH data sheets are available

  Yes

  No

  N/A

• Fridge’s and freezers contain foods for service users consumption only

  Yes

  No

  N/A

• Fridge’s and freezers are clean and do not require de-frosting

  Yes

  No

  N/A

• Fridge’s and freezers are not overstocked

  Yes

  No

  N/A

• Fridge and Freezer temperatures are maintained within acceptable range

  Yes

  No

  N/A

• Food storage areas are tidy. Food is stored correctly and does not exceed bygone date

  Yes

  No

  N/A

• Opened food in storage is sealed, dated and labelled

  Yes

  No

  N/A

• There is evidence of stock rotation

  Yes

  No

  N/A

• Fly screens are in place if appropriate

  Yes

  No

  N/A

• There is a properly stocked catering First Aid box with blue plasters etc.

  Yes

  No

  N/A

• Kitchen staff are well-presented and wearing appropriate clothing

  Yes

  No

  N/A

• Records of food temperatures are maintained

  Yes

  No

  N/A

• There is a note of dietary preferences / likes / dislikes/ allergies and this is reviewed

  Yes

  No

  N/A

• There is evidence of the chef/cook meeting new service users on admission

  Yes

  No

  N/A

• There is evidence that the home provides for cultural, ethnic or faith preferences.

  Yes

  No

  N/A

Observed Mealtime

• Date. and Time

  Date

• Unit (if applicable)

• The menu is displayed and reflects the actual meal served

  Yes

  No

  N/A

• Tables are set appropriately before mealtime with clean mats (where used) cutlery, tablecloths

  Yes

  No

  N/A

• Service users are offered a choice of food and drinks

  Yes

  No

  N/A

• Choices to have or not gravy, custard etc. are offered appropriately

  Yes

  No

  N/A

• Condiments, sauces and serviettes are available

  Yes

  No

  N/A

• Service users are offered protective aprons should they wish to use these

  Yes

  No

  N/A

• Service users are offered support to cut up food if required

  Yes

  No

  N/A

• Service users receiving pureed diet have foods separately pureed and receive same menu choices

  Yes

  No

  N/A

• The atmosphere is unhurried and ambient i.e. no TV, loud inappropriate music

  Yes

  No

  N/A

• Where service users receive support to eat, the staff sit on correct side (right side for right handed staff), communicating throughout with the service user. Staff do not carry out general duties whilst assisting service users

  Yes

  No

  N/A

• There is evidence of fresh fruit being available to service users

  Yes

  No

  N/A

• There is evidence that smoothies and milkshakes (with a therapeutic calorific content) are being offered to those who require additional nutritional support and that this is both recorded as part of the care planning process the impact monitored.

  Yes

  No

  N/A

• There is evidence that fresh water is available and that this is refreshed during the day

  Yes

  No

  N/A

• There is evidence that, should the service user not like water to drink, that this is acknowledged and that at alternative provided (ie squash of choice)

  Yes

  No

  N/A

• Have issues from this section been reported in RAP

  Yes

  No

  N/A

• Date of entry into RAP (where applicable)

  Date

Completion

• Additional Comments

• Completed by: (Name and Signature)

  Sign