Catering, Food Safety and Kitchen Hygiene Audit - Care Homes

Your Score: 0%

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