Actions (Yes/No)

Is the staff workload properly allocated?

Do the foodservice workers have written job descriptions?

Are there written work schedules to guide the staff activities during the work day?

Is the workload eight hours a day?

Do the employees work overtime?

Does the dietetic professional control when the employees are absent from work?

Is the staff skillful in their tasks?

Does the staff have the technical expertise to perform specific tasks?

Is there training for all staff members?

Is the training both theoretical and practical?

Is the interval between training sessions less than six months?