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Methods. The MQAT was developed for use in practice to determine the quality of a delivered meal during a normal meal service at the point of service to patients. The primary dimensions of the tool are Appearance, Temperature, Accuracy (tray) and Sensory.
Hot holding food Maintain hot food at 135F or above. Properly cooked roasts may be held at 130F or above.
Accuracy of tray assembly is essential for providing appropriate nutrition care to patients and maintaining patient satisfaction.
Accuracy of tray assembly is essential for providing appropriate nutrition care to patients and maintaining patient satisfaction.
Hot holding food Maintain hot food at 135F or above. Properly cooked roasts may be held at 130F or above.
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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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