station when not attended (refer 1.4.2 below). The documentation of PRN medicines is now well managed with the introduction of a GP who comes on site as required and the implementation of tighter management controls for other general practitioners who provide services. There has been an increase in residents choosing to use the GP who does onsite visits. A key pad lock has been installed on the door to the nurses station (refer 1.4.2). ARRC A 5.1 Bupa are aware that when they secure an agreement with Auckland DHB to provide care to government subsidised and assessed residents. The admission agreement will be changed to reflect these obligations when the facility enters into an agreement with Auckland DHB. Standard 1.3.13: Nutrition, Safe Food, And Fluid FA The food service is established. The kitchen will be able to accommodate the Management proposed reconfiguration. A consumer's individual food, fluids and nutritional The facility employs two and three kitchen hands. The head cook works needs are met where this service is a component fulltime and she alternates shifts with another second cook. Summer and of service delivery. winter menus are organised on a six weekly cycle and are used on a weekly rotational basis and the menus are available on the intranet. The national menus have been audited and approved by an external dietitian. The menus were last reviewed in March 2013. Food requirements can be accommodated. The kitchen staff are currently providing soft diets to some residents. Food is procured from commercial suppliers. The kitchen supplies all meals and most food served is cooked onsite. Meals for residents wishing to eat in their rooms are plated up by kitchen staff and staff then pick up the food and deliver at the same time to ensure the food remains hot. Kitchen fridge, food and freezer temperatures are monitored and documented daily and daily in other areas. The kitchen is included in the internal audit programme (last audit conducted 11 August 2014 which showed 94 percent compliance. CARS were identified and have been addressed). Each resident has a nutritional profile developed on admission which identifies their dietary requirements and their likes and dislikes. This information is provided to the kitchen staff and reviewed six monthly as part of the care plan review. Changes to residents’ dietary needs are communicated to the kitchen. Special diets can be catered for as needed (eg, vegetarian and soft/pureed diets).
station when not attended (refer 1.4.2 below). The documentation of PRN medicines is now well managed with the introduction of a GP who comes on site as required and the implementation of tighter management controls for other general practitioners who provide services. There has been an increase in residents choosing to use the GP who does onsite visits. A key pad lock has been installed on the door to the nurses station (refer 1.4.2). ARRC A 5.1 Bupa are aware that when they secure an agreement with Auckland DHB to provide care to government subsidised and assessed residents. The admission agreement will be changed to reflect these obligations when the facility enters into an agreement with Auckland DHB. Standard 1.3.13: Nutrition, Safe Food, And Fluid Management A consumer's individual food, fluids and nutritional needs are met where this service is a component of service delivery. FA The food service is established. The kitchen will be able to accommodate the proposed reconfiguration. The facility employs two and three kitchen hands. The head cook works fulltime and she alternates shifts with another second cook. Summer and winter menus are organised on a six weekly cycle and are used on a weekly rotational basis and the menus are available on the intranet. The national menus have been audited and approved by an external dietitian. The menus were last reviewed in March 2013. Food requirements can be accommodated. The kitchen staff are currently providing soft diets to some residents. Food is procured from commercial suppliers. The kitchen supplies all meals and most food served is cooked onsite. Meals for residents wishing to eat in their rooms are plated up by kitchen staff and staff then pick up the food and deliver at the same time to ensure the food remains hot. Kitchen fridge, food and freezer temperatures are monitored and documented daily and daily in other areas. The kitchen is included in the internal audit programme (last audit conducted 11 August 2014 which showed 94 percent compliance. CARS were identified and have been addressed). Each resident has a nutritional profile developed on admission which identifies their dietary requirements and their likes and dislikes. This information is provided to the kitchen staff and reviewed six monthly as part of the care plan review. Changes to residents’ dietary needs are communicated to the kitchen. Special diets can be catered for as needed (eg, vegetarian and soft/pureed diets).
AuditSummary_PRMS_CommunicatePublish_000000921001.docx