10 Table 5.11 Meal Service Self-Audit Tool DINING AND FOODSERVICE AUDIT
1. Food complaints from residents, family, and others are routinely investigated.
2. Results of food complaint investigations are appropriately documented.
3. Dining room(s) has/have comfortable sound levels.
4. Dining room(s) has/have adequate illumination.
5. Dining room(s) has/have appropriate furnishings to meet resident needs and quality of life.
6. Dining room(s) has/have adequate ventilation.
7. Dining room(s) is/are absent of inappropriate odors.
8. Dining room(s) has/have sufficient space.
9. Resident rooms (where residents eat meals) have comfortable sound levels.
10. Resident rooms (where residents eat meals) have adequate illumination.
11. Resident rooms (where residents eat meals) have appropriate furnishings to meet meal service needs and quality of life.
12. Resident rooms (where residents eat meals) have adequate ventilation.
13. Resident rooms (where residents eat meals) are absent of inappropriate odors.
14. Resident rooms (where residents eat meals) have sufficient space.
15. Tables are adjusted to accommodate wheelchairs where meals are served.
16. Appropriate hygiene is provided prior to meals.
17. Resident eyeglasses, dentures, and/or hearing aids are in place prior to meals.
18. Resident chairs, wheelchairs, geriatric chairs, etc., are at an appropriate distance from tables or tray tables.
19. Assistive devices/utensils are identified in care plans.
20. Assistive devices/utensils are provided and used as planned.
21. Dishware and flatware is appropriate for each resident.
22. Single-use disposable serviceware is not used except in an emergency.
23. Each resident has an appropriate place setting including water (except those with fluid restrictions).
24. Meals are attractive (color, shape, presentation). 25. Meals are palatable.
Foodservice Management—By Design YES SOMETIMES NO CORRECTION PLAN
SUPPLEMENTAL MATERIAL
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