to commence in the Selwyn facilities within the next month. A copy of residents nutritional profiles are sent to the main kitchen and also a copy is kept in the kitchen serveries on site. The kitchen has a comprehensive system whereby they are kept current with changing needs of the residents. The food is transported to the facility in insulated hot boxes and transferred into bain maries. Food temperatures are taken before leaving the main kitchen and upon arrival and before service. The receiving kitchen also holds some food, sandwiches, biscuits, fruit and soup. Residents are also a choice e.g. alternate meat dishes and vegetarian. There is evidence of modified diets being provided e.g. diabetic menu and further nutritional supplements. The service has a kitchen manual which includes (but not limited to); policies and procedures committed to the provision of nutritional foods; hydration needs, special dietary requirements and equipment, food safety and quality review. Fridge, food and freezer temperatures (main kitchen) are monitored twice daily and documented. Food in the chiller and freezer was covered and dated. Selwyn Heights kitchen/ serveries are spacious providing a safe working area and adequate dry storage and pantry area. All food storage items were off the floor. The kitchen area was very clean and tidy. Kitchen catering staff carry out all cleaning duties. The hot meals are delivered from the main kitchen and held in the Bain Marie until served. Hot food and fridge temperature monitoring was sighted and all temperatures within acceptable limits. There are alternative fridges that can be used if there is a temperature problem. There are alternative foods available such as salads and nutritious snacks outside normal kitchen hours. Special/modified diets and additional supplements required are provided. Kitchen staff are aware of resident’s likes/dislikes and any changes are communicated to the staff. There are special items including: lip plates and easy grip utensils to meet the assessed needs of the rest home residents. Residents can choose to have breakfast in bed or in the dining room. Staff were observed wearing correct protective clothing and safe footwear. The food service is a set agenda item at the residents meetings. There are six monthly food satisfaction surveys. Interviews with seven residents (two rest home and five hospital) overall spoke favourable about the food. Standard 1.3.5: Planning FA The initial care plan is developed from the initial assessment and identifies the areas of concern or risk as evidenced in five of six files reviewed (# link
to commence in the Selwyn facilities within the next month. A copy of residents nutritional profiles are sent to the main kitchen and also a copy is kept in the kitchen serveries on site. The kitchen has a comprehensive system whereby they are kept current with changing needs of the residents. The food is transported to the facility in insulated hot boxes and transferred into bain maries. Food temperatures are taken before leaving the main kitchen and upon arrival and before service. The receiving kitchen also holds some food, sandwiches, biscuits, fruit and soup. Residents are also a choice e.g. alternate meat dishes and vegetarian. There is evidence of modified diets being provided e.g. diabetic menu and further nutritional supplements. The service has a kitchen manual which includes (but not limited to); policies and procedures committed to the provision of nutritional foods; hydration needs, special dietary requirements and equipment, food safety and quality review. Fridge, food and freezer temperatures (main kitchen) are monitored twice daily and documented. Food in the chiller and freezer was covered and dated. Selwyn Heights kitchen/ serveries are spacious providing a safe working area and adequate dry storage and pantry area. All food storage items were off the floor. The kitchen area was very clean and tidy. Kitchen catering staff carry out all cleaning duties. The hot meals are delivered from the main kitchen and held in the Bain Marie until served. Hot food and fridge temperature monitoring was sighted and all temperatures within acceptable limits. There are alternative fridges that can be used if there is a temperature problem. There are alternative foods available such as salads and nutritious snacks outside normal kitchen hours. Special/modified diets and additional supplements required are provided. Kitchen staff are aware of resident’s likes/dislikes and any changes are communicated to the staff. There are special items including: lip plates and easy grip utensils to meet the assessed needs of the rest home residents. Residents can choose to have breakfast in bed or in the dining room. Staff were observed wearing correct protective clothing and safe footwear. The food service is a set agenda item at the residents meetings. There are six monthly food satisfaction surveys. Interviews with seven residents (two rest home and five hospital) overall spoke favourable about the food. Standard 1.3.5: Planning FA The initial care plan is developed from the initial assessment and identifies the areas of concern or risk as evidenced in five of six files reviewed (# link
AuditSummary_PRMS_CommunicatePublish_000000935001.docx