Test tray evaluation form 2026

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4.1 out of 5

29 votes

The document outlines a Room Test Tray Evaluation process for meal delivery, detailing the required temperatures for various food items upon delivery and during holding prior to service. It includes a checklist for tracking delivery times, staff notifications, and corrective actions if temperature standards are not met, ensuring food quality and safety.

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Click ‘Get Form’ to open the test tray evaluation form in the editor.
Begin by entering the date at the top of the form. This helps in tracking evaluations over time.
Fill in the meal type, wing/hall, and times for when the cart left the kitchen, arrived on hall, and when the tray was delivered. Accurate timing is crucial for evaluating service efficiency.
Indicate whether staff were notified of cart/tray delivery by selecting 'Yes' or 'No'. This section ensures communication is noted.
For each menu item listed, record the temperature prior to meal service and upon delivery. Ensure these temperatures align with acceptable delivery standards to maintain food safety.
If corrective action is needed, check 'Yes' or 'No' accordingly. Use the notes section for any additional comments or observations regarding the evaluation.
Finally, complete the form by entering your name in the 'Completed by' section to finalize your evaluation.

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Versions	Form popularity	Fillable & printable
2019	4.2 Satisfied (41 Votes)
2018	4.1 Satisfied (29 Votes)

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What is the correct temperature range for the hot foods on the test tray?

Hot holding food Maintain hot food at 135F or above. Properly cooked roasts may be held at 130F or above.

What is a test tray audit?

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.