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Get Test Tray Audit Form Printable 2020-2025
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How to fill out the Test Tray Audit Form Printable online
The Test Tray Audit Form Printable is an essential document for evaluating food quality and service in a nursing unit. This guide will provide you with clear, step-by-step instructions on how to accurately fill out the form online.
Follow the steps to complete the Test Tray Audit Form Printable.
- Press the ‘Get Form’ button to access the form and open it in your preferred editing tool.
- Begin by filling in the date at the top of the form to document when the audit is being conducted.
- Enter the nursing unit name in the designated space to specify where the audit is taking place.
- Record the time at which kitchen temperatures were taken for accurate temperature monitoring.
- List the meal being served along with the specific diet type to ensure adherence to dietary requirements.
- Note the time the test tray is delivered to the unit or patient. If this time exceeds a certain threshold, provide an explanation in the designated area.
- Evaluate the menu items by assessing their temperature, adhering to the scoring criteria of 1 to 10, with 10 being the highest quality.
- Use the scoring section to rate the appearance, quality, preparation, taste, and aroma of each item. Provide any comments that may assist in evaluating the food.
- Circle any missing items in the tray completeness and cleanliness section, such as napkins or condiments.
- Calculate the grand total score by adding the numerical ratings and dividing by the number of items evaluated.
- Indicate the overall quality by checking the appropriate box which reflects the scoring scale.
- Finally, fill in the evaluator's initials and the lead cook's initials to acknowledge the completion of the audit.
- Once you have filled out the form, you can save your changes, download the form in your preferred format, print a hard copy, or share it as needed.
Complete your Test Tray Audit Form Printable online today!
The overall purpose of a test tray audit is to evaluate the quality of a meal during a normal meal service and identify any areas for improvement.
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