Weekly Dining Audit

Updated: over a week ago

Weekly Dining Audit

Presentation

1. Table cloths clean and ironed.


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2. All dishes are matching, without cracks or chips.


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3. Cutlery clean, polished and matching.


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4. Glassware clean without chips or cracks.


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5. Water and juice is offered to residents.


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6. Cruet sets are clean and filled up.


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7. Sauce bottles are clean and made available.


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8. Menu of the day is displayed.


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9. Fresh fruit basket is made available.


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Environment

1. Dining area clean and tidy.


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2. Clean serviettes are available for all residents.


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3. Lights are in good condition, clean and bright.


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4. Atmosphere created is calming.


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Service

1. PPE used by staff when serving food.


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2. Temperature of food is recorded before being served.


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3. Clean trays and appropriate presentation.


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4. Clean server.


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5. Hot trolleys situated at a safe distance from residents when serving food.


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6. Main course and puddings served separately unless requested otherwise by resident.


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7. Staff engaging and communicating with residents.


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Dining Area

1. Staff avoid talking loudly across the room.


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2. Staff ensure the needs of residents are met.


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3. Residents eating alone in their rooms are regularly checked.


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4. Staff assist residents respectfully when eating their meal.


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5. Double checking residents are finished with their meal before clearing the table.


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6. Ensure residents are offered a second meal or drink.


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Checklist by GoAudits.com – Please note that this checklist is intended as an example. We do not guarantee compliance with the laws applicable to your territory or industry. You should seek professional advice to determine how this checklist should be adapted to your workplace or jurisdiction.

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