Catering, Food Safety and Kitchen Hygiene Audit - Care Homes
Your Score: 0%
- Q1: Is there a current food safety policy based on HACCP principles and local authority guidance?
- Q2: Is the kitchen registered with the local environmental health authority and regularly inspected?
- Q3: Are all kitchen and catering staff trained in food hygiene and safety, with certification updated as required?
- Q4: Are fridge, freezer, and hot food temperatures checked and recorded daily?
- Q5: Is cross-contamination prevented through clear separation of raw and cooked foods?
- Q6: Are allergen risks managed in line with current legislation, including clearly labelled menus and kitchen records?
- Q7: Are residents’ dietary needs (e.g., allergies, medical diets, cultural, religious) documented and respected in meal planning?
- Q8: Are specialist diets (e.g., diabetic, coeliac, low potassium) prepared safely with dietitian guidance when needed?
- Q9: Is the kitchen clean, well-ventilated, and free of pest infestation, with pest control contracts in place?
- Q10: Are cleaning schedules in place and followed for all kitchen surfaces, equipment, and utensils?
- Q11: Are food storage areas (dry, chilled, frozen) clean, organised, and labelled with clear stock rotation practices?
- Q12: Are food handling staff wearing appropriate PPE (e.g., gloves, aprons, hairnets) during food prep and service?
- Q13: Are food delivery records and supplier hygiene ratings checked and maintained?
- Q14: Are residents involved in providing feedback on meals, preferences, and quality of catering?
- Q15: Are mealtimes monitored for satisfaction, safety (e.g., choking risk), and dignity?
- Q16: Are pureed or texture-modified meals attractive, nutritious, and served in a way that respects the individual?
- Q17: Are care staff trained in supporting safe eating, including for residents with dysphagia or requiring SALT guidance?
- Q18: Is hydration promoted through regular drinks rounds and fluid intake monitoring for at-risk residents?
- Q19: Are kitchen chemicals stored securely and separate from food preparation areas in line with COSHH?
- Q20: Are food waste and kitchen rubbish disposed of hygienically and promptly?
- Q21: Are audit or inspection findings related to kitchen hygiene acted upon and documented?
- Q22: Are cultural, seasonal, and celebratory meals included in the catering plan to promote inclusion and enjoyment?
- Q23: Are food complaints recorded, investigated, and responded to in a timely and transparent manner?
- Q24: Is there a contingency plan for catering in the event of a kitchen failure or staffing shortage?
- Q25: Is kitchen hygiene and catering performance discussed in quality governance meetings?