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Inspection report

Date of Inspection: 8 March 2011
Date of Publication: 19 August 2011
Inspection Report published 19 August 2011 PDF | 121.79 KB

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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 reviewed all the information we hold about this provider, carried out a visit on 08/03/2011, checked the provider's records, observed how people were being cared for, reviewed information from people who use the service, talked to staff and talked to people who use services.

Our judgement

Patients are supported to have adequate nutrition and hydration which meets their individual preferences and needs.

User experience

Patients told us that they make their own breakfast and evening meal and that the lunch is provided by catering staff.

They said that the food was quite good and they were able to choose meals that met their cultural, ethnic and religious needs. Individual preferences and special diets for example gluten free or diabetic were catered for.

Patients told us that they are allocated to work teams with members of staff, to undertake various community activities, one of which was the preparation of the weekly menu and helping with the cooking. They said they are encouraged to cook and eat healthily. The menu for the week was displayed on the notice boards in the sitting area attached to the dining room.

Water dispensers were available in the dining area and patients confirmed they could get drinks when they wanted them.

We were told that patients had recently been part of the Patient Environmental Action Team (PEAT) assessment for 2011.

Other evidence

The local authority Environmental Health Officer (EHO) had awarded the hospital an excellent rating for Food Hygiene on 14/12/2010. The hospital had received an acceptable rating for food in the 2010 PEAT assessment.

Staff said that patients’ dietary requirements were collected and documented prior to admission to ensure the hospital can meet their cultural, ethnic and religious needs, preferences and special diets (gluten free, diabetic etc) when they arrive at the unit.

Menus were displayed on notice boards and provided a range of choices. The hospital has implemented protected mealtimes and notices informing visitors, staff and patients of the protected times were displayed. Only supervising staff remained in the patient dining room during lunch.

The Families unit has an equipped kitchen and food supplies which staff told us parents use to prepare meals for the children and themselves.