Food Preparation

Conducting Test Trays

January 11, 2017   /

SUBJECT: CONDUCTING TEST TRAYS TO ASSESS RATE OF TRAY DELIVERY AND FOOD TEMPERATURES UPON DELIVERY

POLICY:

Test trays will be completed at least once monthly at breakfast, lunch, and dinner meal service. Additional test trays will be completed as needed based on patient complaints about cold food.

PURPOSE:

To assure meal trays are delivered to residents in a timely manner, assuring food is at the proper temperature and quality when it is served to the patient.

DATE EFFECTIVE:___________________

DATE REVISED:___________________

APPROVED BY: ______________________

PROCEDURE:

  1. CDM or designee will inform dietary staff when a test tray in to be added to meal cart.
  2. Food temperature will be obtained prior to meal service and and recorded on the “Tray Audit Form”.
  3. CDM or designee will place a meal card for test tray on the tray. Kitchen will prepare a regular meal tray as part of routine meal service and place on cart to be delivered to dining room or unit.
  4. The test tray should remain on the food delivery cart until all other patient trays have been delivered.
  5. CDM or designee use “Test Tray Form” to record the time of tray delivery.
  6. CDM or designee will record food and beverage temperatures at delivery on the “Test Tray Form” using a calibrated bimetallic stem thermometer or a digital thermometer.
  7. If delivery time is excessive, a corrective action plan should be developed to assure those who deliver trays will deliver all patient trays within a timely manner.
  8.  If food temperatures are inappropriate, a corrective action plan for better holding procedures and/or more timely delivery should be implemented.
  9. A follow-up test tray should be conducted in one week to evaluate effectiveness of the corrective action plan.
  10. Tray audit forms will be kept on file in the Dietary Office for at least one year.

Test Tray

Date:_________________    Meal:_______________ Wing/Hall #_______________
Time cart left kitchen:______________         
Time cart arrived on hall :__________
Time tray delivered:_______________

 

 Menu Item

 Temp Prior to Meal Service*

 Temp upon Delivery

Acceptable Delivery Temperature**

Entree

 

 

 

135 or above

Starch

 

 

 

135 or above

Vegetable

 

 

 

135 or above

Beverage

 

 

 

40-50 (cold) 135 or above (hot)

Beverage

 

 

 

40-50 (cold) 135 or above (hot)

Beverage

 

 

 

40-50 (cold) 135 or above (hot)

Salad

 

 

 

40-50

Dessert

 

 

 

40-50

Hot Cereal

 

 

 

135 or above

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

*Food temperature obtained during holding process prior to meal service
**Acceptable temperature to maximize food quality, palatability, and safety of food. Foods should not be held in the danger zone (41-135 degrees F) for more than 4 hours.

Corrective action needed?    Yes_____        No _______

Notes:

Completed by___________________________________________ Date____________

Conducting_Test_Trays.doc