from residential care to the DHB acute hospital. Relatives are notified if transfers occur. Standard 1.3.12: Medicine Management FA Twenty-six medication files were sampled (six rest home, ten hospital, and ten dementia level of care). The service uses an electronic medication Consumers receive medicines in a safe and timely management system. The medication management policies comply with manner that complies with current legislative medication legislation and guidelines. All required medication checks had been requirements and safe practice guidelines. completed. Medicines are appropriately stored in accordance with relevant guidelines and legislation. Resident’s medicines are stored securely in the medication rooms. Medication administration practice complies with the medication management policy for the medication round sighted. Registered nurses and caregivers administer medicines. All staff that administer medicines are competent and have received medication management training. The facility uses a robotically packed medication management system for the packaging of all tablets. Two RNs reconcile the delivery of new medication and document this. There was evidence of three monthly reviews by the GP. All residents self-administering their own medication had completed the required competency assessments. Standing orders are not used. Standard 1.3.13: Nutrition, Safe Food, And FA There is a food services policy and procedure manual. All food is cooked Management onsite. A dietitian has reviewed and approved the menu. All residents have a dietary requirements/food and fluid chart completed on admission. A consumer's individual food, fluids and nutritional needs are met where this service is a component of The cook maintains a folder of residents’ dietary requirements that include service delivery. likes/dislikes. Alternatives are offered and alternatives are provided as needed. Specialised utensils and lip plates are available as required. Residents and relatives interviewed confirm likes/dislikes are accommodated and alternatives offered. Fridge and freezer temperatures are recorded daily for the kitchen appliances. Perishable foods in the chiller and refrigerators are date-labelled and stored correctly. The kitchen is clean and has a good workflow. Chemicals are stored safely and safety datasheets are available. Personal protective equipment is readily available and staff were observed to be wearing hats, aprons and gloves. The service has implemented an empowering process associated with meals for residents across all areas (link CI 1.1.8.1).
from residential care to the DHB acute hospital. Relatives are notified if transfers occur. Standard 1.3.12: Medicine Management Consumers receive medicines in a safe and timely manner that complies with current legislative requirements and safe practice guidelines. FA Twenty-six medication files were sampled (six rest home, ten hospital, and ten dementia level of care). The service uses an electronic medication management system. The medication management policies comply with medication legislation and guidelines. All required medication checks had been completed. Medicines are appropriately stored in accordance with relevant guidelines and legislation. Resident’s medicines are stored securely in the medication rooms. Medication administration practice complies with the medication management policy for the medication round sighted. Registered nurses and caregivers administer medicines. All staff that administer medicines are competent and have received medication management training. The facility uses a robotically packed medication management system for the packaging of all tablets. Two RNs reconcile the delivery of new medication and document this. There was evidence of three monthly reviews by the GP. All residents self-administering their own medication had completed the required competency assessments. Standing orders are not used. Standard 1.3.13: Nutrition, Safe Food, And Management A consumer's individual food, fluids and nutritional needs are met where this service is a component of service delivery. FA There is a food services policy and procedure manual. All food is cooked onsite. A dietitian has reviewed and approved the menu. All residents have a dietary requirements/food and fluid chart completed on admission. The cook maintains a folder of residents’ dietary requirements that include likes/dislikes. Alternatives are offered and alternatives are provided as needed. Specialised utensils and lip plates are available as required. Residents and relatives interviewed confirm likes/dislikes are accommodated and alternatives offered. Fridge and freezer temperatures are recorded daily for the kitchen appliances. Perishable foods in the chiller and refrigerators are date-labelled and stored correctly. The kitchen is clean and has a good workflow. Chemicals are stored safely and safety datasheets are available. Personal protective equipment is readily available and staff were observed to be wearing hats, aprons and gloves. The service has implemented an empowering process associated with meals for residents across all areas (link CI 1.1.8.1).
AuditSummary_PRMS_CommunicatePublish_000003354001.docx