Sanction Management

The organisation is a standalone 134 bed facility in the Lake Macquarie region of New South Wales.

The home was issued with non-compliance from the AACQA early in April 2018 in 1.6 Human Resources which was partly due to catering staff levels, skills and knowledge.

The Executive Management of the organisation approached me to conduct a gap analysis of the catering services. A 2-day gap analysis was conducted and a report was submitted to the Executive Management, together with recommendations to address the issues identified during the gap analysis.

The issues that were identified by the gap analysis, identified potential for noncompliance with the following expected outcomes of the Accreditation Standards; 1.2 Regulatory Compliance, 1.6 Human resources management, 1.8 Information Systems, 2.10 Nutrition and Hydration, 3.9 Choice and decision-making and 4.8 Catering, Cleaning and Laundry.

Following the submission of the report and recommendation, the home engaged me for 8 days to implement the recommendations and assist the home with the re-accreditation audit that was due in 6 days.

A significant amount of work was required to bring the home up to standard, including:

  • Mentoring the Catering Manager to ensure effective and efficient management of the catering and food services.
  • Staff skill set – all Job & Person Specifications were reviewed and updated to reflect the catering operations and service delivery.
  • Developing and implementing catering staff duties, and responsibilities, for breakfast, morning tea, lunch, afternoon tea and dinner.
  • Reviewing all care recipients’ dietary information, including preferences, likes, dislikes and texture modified diet requirements. All information was updated, and procedures were developed to reflect the process required for speech pathologist, clinical, care and catering staff.
  • Undertaking a review of the menu and proposing a new menu to the care recipients as part of the consultation process.
  • Developing and implementing a menu selection process to ensure that care recipients’ choice and decision making are taken in to consideration.
  • Coordinating and completing several staff training sessions to include dysphagia management, texture modified food, customer service, food safety, chemical, fire and emergency, infection control, toolbox talks to cover all new processes and systems implementation, dining room etiquette, and understanding the accreditation process.
  • Redesigning food safety documentation.
  • Developing and implementing audits for food safety and cleaning standards.
  • Implementing a care recipient’s Food Focus Forum.
  • Replacing outdated inefficient equipment and utensils to ensure a high standard of catering and food service.
  • Improving the dining room experience by implementing care recipients name tags, placemat, table numbers, care recipients setting layout, display of weekly and daily menus across all the 7 dining areas, up-to-date dietary information for the care recipients  including likes, dislikes and menu selections, food temperature control at service time, coloured plates, and special utensils.
  • Arranging for cleaning and replacement of surface areas to improve infection control.
  • Implementing a suitable uniform and personal hygiene practices for catering staff.

The home had a re-accreditation audit in early June 2018 and I assisted over two days with this process. The home was found to be compliant with all 44 Expected outcomes of the Accreditation Standards.

By Vitish .G

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