Title Page

  • Date and Time of Audit

  • Audit completed by

  • Location

Kitchen

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

  • Kitchen appears clean, uncluttered

  • Cleaning schedules are completed and up to date

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

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

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

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

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

  • Fridge’s and freezers are not overstocked

  • Fridge and Freezer temperatures are maintained within acceptable range

  • Food storage areas are tidy

  • Food is stored correctly and on appropriate shelves (ie not on the floor)

  • Spot check food items - are these within use by date?

  • Opened food in storage is sealed, dated and labelled

  • There is evidence of stock rotation

  • Fly screens are in place if appropriate

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

  • Kitchen staff are well-presented and wearing appropriate clothing

  • Records of food temperatures are maintained

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

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

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

Observed Mealtime

  • Date. and Time

  • Unit

  • The menu is displayed and reflects the actual meal served

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

  • Service users are offered a choice of food and drinks

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

  • Condiments, sauces and serviettes are available

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

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

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

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

  • 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

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

  • 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.

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

  • 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)

  • Have issues from this section been reported in RAP

  • Date of entry into RAP (where applicable)

Completion

  • Additional Comments

  • Completed by: (Name and Signature)

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