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Performa (Practical no 7)(1)

The document contains a structured format for evaluating food services in hospitals, schools, and restaurants, including general information, meal service details, and ranking criteria for food quality, service, cleanliness, environment, and food safety. It outlines specific questions and rating scales to assess various aspects such as menu variety, staff behavior, and hygiene practices. Additionally, it addresses food safety certifications, inspection frequency, and food procurement costs.

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Shoaib Aslam
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4 views

Performa (Practical no 7)(1)

The document contains a structured format for evaluating food services in hospitals, schools, and restaurants, including general information, meal service details, and ranking criteria for food quality, service, cleanliness, environment, and food safety. It outlines specific questions and rating scales to assess various aspects such as menu variety, staff behavior, and hygiene practices. Additionally, it addresses food safety certifications, inspection frequency, and food procurement costs.

Uploaded by

Shoaib Aslam
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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General Information

Hospital name: --------------------------------------------------------------------------------------------------


Location:--------------------------------------------------------------------------------------------------------
Number of patients: --------------------------------------------------------------------------------------------
Number of meals served per day:
Meals Yes No
Breakfast
Lunch
Dinner
Snacks

The rank scores are as follows:


1 2 3 4 5
Very Poor Poor Average Good Very Good

A: Food Product 1 2 3 4 5
1. Variety of menu choices
2. Variety of healthy menu choices
3. Variety of vegetarian menu choices
4. Appropriate temperature of the food
5. Pleasing appearance of the food
6. Freshness of the food
7. Flavor of food
8. Availability of new items
9. Specialized meals for individuals with specific dietary
needs
B: Service 1 2 3 4 5
1. Efficiency of the service
2. Staff behavior
3. Staff training
4. Staff attention to the customers
5. Staff encouraged to greet customers promptly and with
a friendly attitude
6. Professional appearance
7. Hours of service

C: Cleanliness 1 2 3 4 5
1. Counter areas
2. Eating areas (tables, chairs, etc)
3. Restroom
4. Food replenishment processes

D: Environment 1 2 3 4 5
1. Location
2. Layout of the facility
3. Appearance of staff
4. Relaxed atmosphere or ambiance
5. Comfort
6. Good for eating with children
E: Food Safety and Hygiene + Cost

1. What steps are taken to ensure food safety and hygiene during preparation and
service? (Check all that apply)
o Use of gloves and hairnets
o Regular hand washing
o Sanitization of utensils and surfaces
o Pest control measures
o Temperature control for perishable foods
2. Do you have food safety certifications (e.g., from the Punjab/Sindh Food Authority)?
o Yes
o No
3. How often do you conduct internal food safety inspections?
o Daily
o Weekly
o Monthly
o Random/Unannounced
4. Have you faced any penalties or warnings from food safety authorities?
o Yes
o No
5. For schools, colleges, and hospitals: Are there any specific food safety standards that
must be followed for child or patient meals?
o Yes
o No
o If yes, what are the standards?
6. What is your process for managing food waste and leftovers?
o Composting
o Donation
o Disposal
7. What are the most expensive items on your food procurement list?
o Meat/Poultry
o Fish/Seafood
o Dairy
o Vegetables
o Spices
o Grains (e.g., rice, flour)
8. Do you receive any government funding or subsidies for food procurement?
o Yes
o No
General Information
School name: ---------------------------------------------------------------------------------------------------
Location:---------------------------------------------------------------------------------------------------------
Number of patients: --------------------------------------------------------------------------------------------
Number of meals served per day:
Meals Yes No
Breakfast
Lunch
Dinner
Snacks

The rank scores are as follows:


1 2 3 4 5
Very Poor Poor Average Good Very Good

A: Food Product 1 2 3 4 5
1. Variety of menu choices
2. Variety of healthy menu choices
3. Variety of vegetarian menu choices
4. Appropriate temperature of the food
5. Pleasing appearance of the food
6. Freshness of the food
7. Flavor of food
8. Availability of new items
9. Specialized meals for individuals with specific dietary
needs
General Information
Restaurant name: -----------------------------------------------------------------------------------------------
Location:---------------------------------------------------------------------------------------------------------
Number of patients: --------------------------------------------------------------------------------------------
Number of meals served per day:
Meals Yes No
Breakfast
Lunch
Dinner
Snacks

The rank scores are as follows:


1 2 3 4 5
Very Poor Poor Average Good Very Good

A: Food Product 1 2 3 4 5
1. Variety of menu choices
2. Variety of healthy menu choices
3. Variety of vegetarian menu choices
4. Appropriate temperature of the food
5. Pleasing appearance of the food
6. Freshness of the food
7. Flavor of food
8. Availability of new items
9. Specialized meals for individuals with specific dietary
needs

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