Catering, Food Safety and Kitchen Hygiene Audit - Care Homes

Answered 0 / 25(0% complete)

Score

0%

N/A counts as Yes (full credit). Unanswered reduces the score until completed.

Breakdown

0 Yes •0 No •0 N/A •25 Unanswered

0%100%

Answers Overview

0%Score (Yes + N/A)
Yes
0
No
0
N/A
0
Unanswered
25

Questions

0/25 answered

  • Q1 | Unanswered

    Is there a current food safety policy based on HACCP principles and local authority guidance?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q2 | Unanswered

    Is the kitchen registered with the local environmental health authority and regularly inspected?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q3 | Unanswered

    Are all kitchen and catering staff trained in food hygiene and safety, with certification updated as required?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q4 | Unanswered

    Are fridge, freezer, and hot food temperatures checked and recorded daily?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q5 | Unanswered

    Is cross-contamination prevented through clear separation of raw and cooked foods?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q6 | Unanswered

    Are allergen risks managed in line with current legislation, including clearly labelled menus and kitchen records?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q7 | Unanswered

    Are residents’ dietary needs (e.g., allergies, medical diets, cultural, religious) documented and respected in meal planning?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q8 | Unanswered

    Are specialist diets (e.g., diabetic, coeliac, low potassium) prepared safely with dietitian guidance when needed?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q9 | Unanswered

    Is the kitchen clean, well-ventilated, and free of pest infestation, with pest control contracts in place?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q10 | Unanswered

    Are cleaning schedules in place and followed for all kitchen surfaces, equipment, and utensils?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q11 | Unanswered

    Are food storage areas (dry, chilled, frozen) clean, organised, and labelled with clear stock rotation practices?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q12 | Unanswered

    Are food handling staff wearing appropriate PPE (e.g., gloves, aprons, hairnets) during food prep and service?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q13 | Unanswered

    Are food delivery records and supplier hygiene ratings checked and maintained?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q14 | Unanswered

    Are residents involved in providing feedback on meals, preferences, and quality of catering?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q15 | Unanswered

    Are mealtimes monitored for satisfaction, safety (e.g., choking risk), and dignity?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q16 | Unanswered

    Are pureed or texture-modified meals attractive, nutritious, and served in a way that respects the individual?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q17 | Unanswered

    Are care staff trained in supporting safe eating, including for residents with dysphagia or requiring SALT guidance?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q18 | Unanswered

    Is hydration promoted through regular drinks rounds and fluid intake monitoring for at-risk residents?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q19 | Unanswered

    Are kitchen chemicals stored securely and separate from food preparation areas in line with COSHH?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q20 | Unanswered

    Are food waste and kitchen rubbish disposed of hygienically and promptly?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q21 | Unanswered

    Are audit or inspection findings related to kitchen hygiene acted upon and documented?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q22 | Unanswered

    Are cultural, seasonal, and celebratory meals included in the catering plan to promote inclusion and enjoyment?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q23 | Unanswered

    Are food complaints recorded, investigated, and responded to in a timely and transparent manner?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q24 | Unanswered

    Is there a contingency plan for catering in the event of a kitchen failure or staffing shortage?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

  • Q25 | Unanswered

    Is kitchen hygiene and catering performance discussed in quality governance meetings?

    Supporting Notes
    No notes yet.
    Notes are stamped with your name, date and time.

Your score and completion will update instantly.