requirements and Incident reporting guidelines covering to continue to Ongoing food production, highlight any distribution and adverse events service. which compromise The uses a safe provision of hazard analysis nutrition and critical control hydration. system (HACCP) to identify food safety hazards, controlling points from purchasing to consumption, and monitoring to evaluate the effectiveness of the control measures. 2.10 Everyone working in the This not easy to Meets standard Nursing organisation values the quantify but contribution of people generally staff are & Action:- using the service and all demonstrating that Dieticians Requires continual others in the successful they are adhering to reinforcement by delivery of nutritional the Protected Ongoing Ward Managers, care. Mealtime Policy dietitians and along with the six C’s support staff that during meal service. good nutritional Care care should be not Compassion seen as a chore but Competence part of the healing Communication process. Courage Commitment 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 100% of patients MUST tool used to MUST. Improve Ward Universal Screening Tool screened MUST assess risk of accuracy of use Managers. (MUST) or Equivalent within 24 hrs of malnutrition. MUST and numbers Validated Nutrition admission. is audited annually screened within 24 Screening Tool to Be by the Dietetic Dept. hours audits to be Results of the 2104 completed in
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.
Agenda%20Item%20957%2014%20%20Hospital%20Food%20Standards%2020152016.docx