2.6 All staff/volunteers have the appropriate skills and competencies needed to ensure that the nutritional and fluid needs of people using care services are met. All staff/ volunteers receive regular training on nutritional care and management Staff and volunteer competency assessment. Adverse incidents continue to be reported. MUST e-learning is mandatory module for all nurses Nutrition training is part of all health care professionals training but needs higher priority for greater impact on patient care. The Trust to raise the profile of nutrition through further training on the wards to all health care professionals. Dietician Team. 2.7 Facilities and services are designed to be flexible and centred on the needs of the people using them. Outcome of PLACE assessment continues to exceed national average Good catering provision. Cook chill meals of good standard Menu choices meet patient’s needs. PLACE score 93.52% for food, 4.73% above national average. *Patients were surveyed and requested that their main meal is served at lunchtime. Snacks and beverages available 24 hours a day Meets standard Action:- Maintain current cycle of continuous review and development to ensure food service continues to meet all patients’ needs Trevor Chacksfield Sally Furniss Ward Managers Ongoing 2.8 The care-providing organisation has a policy for food service and nutritional care, which is centred on the needs of people using the service. Performance in delivering that care effectively is managed in line with local governance and regulatory frameworks. Food and Nutrition Policy in place to underpin good nutritional care. Do not have an overall Food and Nutrition Policy in place other than a ward food hygiene policy. Food and Nutrition Policy needs to be produced to cover all aspects of food service. Trevor Chacksfield & Sally Furniss April 2015 2.9 Food service and nutritional care is provided safely Adverse incidents continue to be reported and acted upon. The Trust carries out its activities within current relevant legislative Meets standard Action:- Ward Managers Facilities & Dieticians
requirements and guidelines covering food production, distribution and service. The uses a hazard analysis critical control system (HACCP) to identify food safety hazards, controlling points from purchasing to consumption, and monitoring to evaluate the effectiveness of the control measures. Incident reporting to continue to highlight any adverse events which compromise safe provision of nutrition and hydration. Ongoing 2.10 Everyone working in the organisation values the contribution of people using the service and all others in the successful delivery of nutritional care. This not easy to quantify but generally staff are demonstrating that they are adhering to the Protected Mealtime Policy along with the six C’s during meal service. Care Compassion Competence Communication Courage Commitment Meets standard Action:- Requires continual reinforcement by Ward Managers, dietitians and support staff that good nutritional care should be not seen as a chore but part of the healing process. Nursing & Dieticians Ongoing Nutrition and Hydration Digest (The British Dietetic Association) 3 This is a toolkit developed by the British Dietetic Association (BDA) in conjunction with other stakeholders. It is a comprehensive guide to good practice in delivering quality nutrition and hydration to patients in hospital and other care settings. All service leads concerned with the nutrition of our patients need to be familiar with the content of the digest and to use it as a reference point when assessing the quality of food provision for our patients, or considering any changes to the current provision. Malnutrition Universal Screening Tool - see 2.1, above 4 The Malnutrition Universal Screening Tool (MUST) or Equivalent Validated Nutrition Screening Tool to Be 100% of patients screened MUST within 24 hrs of admission. MUST tool used to assess risk of malnutrition. MUST is audited annually by the Dietetic Dept. Results of the 2104 MUST. Improve accuracy of use and numbers screened within 24 hours audits to be completed in Ward Managers.
it. It includes a set of minimum mandatory standards for inclusion in tender specifications and contract performance conditions. It also includes some best practice standards which are recommended but not required. Consortium is currently working these standards into the specification for new catering contracts. incorporated within the specification.