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Inspection report

Date of Inspection: 2 November 2013
Date of Publication: 28 November 2013
Inspection Report published 28 November 2013 PDF | 80.71 KB

Food and drink should meet people's individual dietary needs (outcome 5)

Meeting this standard

We checked that people who use this service

  • Are supported to have adequate nutrition and hydration.

How this check was done

We looked at the personal care or treatment records of people who use the service, carried out a visit on 2 November 2013, observed how people were being cared for and checked how people were cared for at each stage of their treatment and care. We talked with people who use the service and talked with staff.

Our judgement

People were protected from the risks of inadequate nutrition and dehydration.

Reasons for our judgement

We looked at food stocks and found that they were plentiful. All staff and people we spoke with confirmed that menus were decided upon jointly by the people who lived there. We saw that menus had been produced in word and pictorial formats. We saw that menus were displayed in a place that could be easily accessed by the people who lived there so that they could see what meals were offered each day. The people who lived there, staff we spoke with and records we looked at all confirmed that people's dietary likes and dislikes had been identified. One person said, “The staff know what food I like. I can choose what I have. The food is very tasty”. We found that people could choose from a range of food options every day. During the breakfast and lunch time we saw that people were given food options .This meant that steps had been taken to ensure that people were given food choices and were provided with the meals that they preferred.

We saw a current certificate to confirm that a score of five (the highest score possible) had been awarded by the local environmental health department regarding the food hygiene systems that were in place. Records we looked at highlighted any allergies that people may have to prevent them being given food and drink that would make them unwell. We saw that hot and cold drinks were offered to people regularly during the day to encourage them to drink adequately to prevent dehydration. We randomly looked at weight monitoring records for four people who lived there and spoke with staff about weight monitoring. We found that where concerns had been identified regarding weight loss referrals had been made to appropriate healthcare professionals. Records that we looked at highlighted that staff had encouraged one person to lose some weight and the outcome of that had a positive effect on the person’s health. This showed that steps had been taken concerning food safety and monitoring regarding hydration and nutritional to prevent risks to people’s health and wellbeing.