Catering, Food Safety and Kitchen Hygiene Audit - Care Homes

Evidence to check

• • Food safety policy is current, reviewed and accessible
• • HACCP documentation is in place and relevant to the home's catering arrangements
• • Staff can explain key food safety controls for their role
• • Observed kitchen and mealtime practice matches the policy

Evidence to check

• • Evidence of food business registration
• • Latest environmental health inspection report and food hygiene rating
• • Action plan for any inspection recommendations
• • Evidence that identified issues were completed and reviewed

Evidence to check

• • Food hygiene training records and refresher dates
• • Allergen awareness training records
• • Staff understand safe food handling for older people and residents at higher risk
• • Competency is checked through supervision, observation or kitchen audits

Evidence to check

• • Daily fridge and freezer temperature records
• • Hot food, reheating and cooling records where applicable
• • Corrective actions recorded for out-of-range temperatures
• • Thermometers are available, clean and calibrated or checked as required

Evidence to check

• • Raw and cooked foods are stored separately and correctly
• • Colour-coded chopping boards, utensils and cleaning equipment are used appropriately
• • Staff demonstrate safe hand hygiene and surface cleaning between tasks
• • High-risk foods are prepared and stored safely

Evidence to check

• • Up-to-date allergen information for menus and ingredients
• • Resident allergies and intolerances are clearly recorded and communicated
• • Staff can explain how they prevent allergen cross-contact
• • Changes in ingredients, suppliers or menus trigger allergen review

Evidence to check

• • Dietary needs and preferences are recorded in care plans and kitchen records
• • Kitchen staff have current diet sheets or equivalent information
• • Meals served match residents' assessed needs and choices
• • Residents confirm their preferences are respected where possible

Evidence to check

• • Specialist diets such as diabetic, coeliac, renal, fortified, low potassium or texture-modified diets are clearly recorded
• • Dietitian, GP, SALT or other professional guidance is reflected in meal plans
• • Kitchen and care staff understand the reason for specialist diets
• • Errors or concerns are recorded, escalated and reviewed

Evidence to check

• • Kitchen walkaround shows clean surfaces, equipment, floors, walls and storage areas
• • Ventilation and extraction are working and cleaned as required
• • Pest control contract and visit reports are available
• • Pest sightings or risks are recorded and acted on promptly

Evidence to check

• • Cleaning schedules are completed and signed
• • Schedules cover daily, weekly and deep-clean tasks
• • Cleaning chemicals are appropriate and used correctly
• • Managers check cleaning quality, not just completed tick sheets

Evidence to check

• • Dry, chilled and frozen storage areas are clean and orderly
• • Food is labelled, dated and covered where required
• • Use-by and best-before dates are checked
• • Stock rotation prevents expired or unsafe food being used

Evidence to check

• • Staff wear appropriate aprons, hair coverings and protective clothing where required
• • Handwashing facilities are available and used
• • Gloves are used appropriately and not as a substitute for hand hygiene
• • Staff understand exclusion rules when unwell with symptoms that could affect food safety

Evidence to check

• • Food delivery records include temperature, condition and date checks where required
• • Supplier information and hygiene assurance are maintained
• • Damaged, expired or unsafe deliveries are rejected and recorded
• • Food is moved into correct storage promptly after delivery

Evidence to check

• • Resident meetings, surveys or mealtime feedback records
• • Feedback includes residents with dementia or communication needs where possible
• • Menu changes or improvements are made in response to feedback
• • Residents are told what changed where appropriate

Evidence to check

• • Mealtime observations show respectful support and adequate staffing
• • Residents receive the correct meal, texture and assistance
• • Choking risks, positioning, pace and prompting needs are managed
• • Residents are not rushed, ignored or left without support

Evidence to check

• • Texture-modified meals match SALT or IDDSI guidance where applicable
• • Meals are visually appealing and served as separate components where possible
• • Residents receive enough calories, protein and fluids
• • Staff know which residents require texture modification and why

Evidence to check

• • Training records for nutrition, hydration, dysphagia and choking risk
• • Staff understand SALT recommendations and IDDSI levels where used
• • Staff support residents with correct positioning, pace, prompts and supervision
• • Concerns such as coughing, choking, pocketing food or weight loss are escalated

Evidence to check

• • Drinks rounds and hydration support are evident throughout the day
• • Fluid intake charts are completed where required
• • Residents are offered drinks they prefer and can access
• • Low intake, dehydration signs or repeated refusals are escalated and reviewed

Evidence to check

• • Chemicals are labelled and stored away from food preparation and storage areas
• • COSHH assessments and safety data sheets are available
• • Staff know how to use chemicals safely
• • Chemical storage is secure and inaccessible to residents or visitors

Evidence to check

• • Waste bins are lidded, clean and emptied regularly
• • Food waste is removed from preparation areas promptly
• • External bins are secure and not overflowing
• • Waste handling does not create cross-contamination risks

Evidence to check

• • Kitchen audit or inspection action plans
• • Actions have named owners and deadlines
• • Completion evidence is recorded
• • Repeat findings are escalated and addressed through governance

Evidence to check

• • Menus include cultural, religious and seasonal options where relevant to residents
• • Residents are asked about celebrations, traditions and favourite foods
• • Special meals are planned safely and inclusively
• • Residents' identity, faith and preferences are respected

Evidence to check

• • Food complaints and compliments log
• • Concerns about quality, choice, delays, temperature or staff support are investigated
• • Actions are communicated to residents and staff where appropriate
• • Themes are reviewed for wider service improvement

Evidence to check

• • Catering contingency plan is current
• • Plan covers alternative meal provision, specialist diets, allergens, hydration and food safety
• • Emergency suppliers or backup arrangements are identified
• • Staff know how to implement the plan

Evidence to check

• • Governance meeting minutes include catering and nutrition themes
• • Food safety audits, complaints, resident feedback and incidents are reviewed
• • Actions are linked to the quality improvement plan
• • Leaders monitor whether catering supports safety, dignity and resident satisfaction

Evidence to check

• • MUST or nutritional screening is current
• • Food charts, weight records and care plans are reviewed
• • Fortified meals, snacks or supplements are provided where required
• • Dietitian, GP or SALT referrals are made when risk increases

Evidence to check

• • Audit includes kitchen checks, mealtime observation and resident feedback
• • Audit checks choice, dignity, support, presentation, nutrition and hydration
• • Findings lead to practical improvements
• • Follow-up confirms residents' experience has improved