Test Tray Audit Tool.pdf
PDF 245 KB Posted
- Attached to
- M1FD--Anchorage Full Food Service Domiciliary
- Solicitation number
- 36C26023Q0816
About this file
This document contains a test tray audit tool and information about a related federal contract opportunity. The test tray audit tool provides a template for auditing tray assembly and delivery times at hospitals, including the time the cart leaves the kitchen, arrives at the nursing unit, and the test tray is delivered to the patient. It also includes a scoring section to evaluate hot foods, cold foods, and beverages on trays based on temperature standards.
The federal contract opportunity is solicitation number 36C26023Q0816 from the Department of Veterans Affairs for full food services at the Anchorage Domiciliary in Alaska. The solicitation seeks proposals for providing all food services at the facility. Responses are due by the date specified in the solicitation. The contract will be awarded to a vendor who can provide meals, dietary needs, tray delivery, and meet food temperature standards according to the requirements.
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Text version
DATE:
*MEAL:
*DIET:
*FLOOR/NURSING UNIT:
Summary of areas needing improvement:
A
1. Tray assembly and delivery info:
a) Time floor tray assembly begins
b) Time cart leaves kitchen
c) Time cart arrives to unit
d) Time tray passing begins
e) Time test tray is delivered to patient (or test area)
f) Elapsed time (e – b)
TEST TRAY AUDIT TOOL
FS-6 Attachment A
(Numbers in parentheses are the points possible in each group for each food item - refer to Service Standards Scoring)
HOT FOOD COLD FOOD Scoring Columns
Menu Items Soup Entree Starch Veg. Hot Beverage
Salad* Dessert Fruit Juice Cold Beverage
Scored Points
(SP)
Poss.
Points (PP)
Acceptable (SP/PPx100)
Write in food product Temperature of items on tray Temperature standards (20min)
>145 >135 >135 >135 >145 Cool/crisp < 45
Cool/firm < 45
Cool < 45 <45 <45
2. Score temps of foods
(2) (2) (2) (2) (2) (2) (2) (2) (2) (2) ( )
3. Accuracy (items match ticket & portions)
(1) (1) (1) (1) (1) (1) (1) (1) (1) (1) ( )
4. Safety (IDDSI texture & diet order)
(1) (1) (1) (1) (1) (1) (1) (1) (1) (1) ( )
5. Quality (looks, prep, texture)
(3) (3) (3) (3) (3) (3) (3) (3) (3) (3) ( )
6. Palatability (taste, smell, temp)
(3) (3) (3) (3) (3) (3) (3) (3) (3) (3) ( )
Overall quality: Excellent (96-100%) Satisfactory (90-95%) Unsatisfactory (<90%)
GRAND
TOTAL ( ) %
Evaluator Signature
Service Standards Scoring
TEMPERATURES
Soups & Hot Beverages: >145 degrees = 3 points, 139-145 = 2 points, 130-138 = 1 point, <129 = 0 points
Hot Entrees, Starches & Vegetable: >135 degrees = 3 points, 129-135 = 2 points, 125-128= 1 point, <125 = 0 points All Cold Foods & Beverages: <45 degrees = 3 points, 45-50 = 2 points, 51-55 = 1 point, >55 = 0 points
QUALITATIVE ASSESSMENT:
Areas 2, 5, 6: 2 = fully acceptable
Areas 3, 4: 1 = correct
1 = needs improvement
0 = unacceptable
0 = unacceptable
** All hot items in Mental Health Units must be under 130F
FS-6 Attachment A
File details come from the government source that posted it. Updated .