Care Home with Nursing
This policy and its associated manual provide a framework for all team members to comply with current food safety regulations. The framework ensures that all those involved in every aspect of food preparation and service are fully conversant with the practical requirements of our hazard analysis system. The policy has been reviewed with minor changes to wording. References have been reviewed and updated.
This document has been reviewed with a note added that subcutaneous fluids should not be administered solely to treat pressure ulcers. The pre-procedure section has been updated and additional information has been added around subcutaneous fluids and end of life care. Another item has been included in the Outstanding section and a new reference added to Underpinning Knowledge.
This policy details how the provider manages the issues relating to the ethical, social and ecological responsibilities that are faced both within the service and in the supply chain. The policy has been reviewed with additions to the references and minor changes to the wording.
Form reviewed and updated to reflect Natasha’s Law and the requirement for allergen labelling on ‘prepacked for direct sale’ (PPDS) food products that may affect some social care settings.
The procedure section of this document has been restructured with new details added on Providing Information, Advance Care Planning during COVID-19, and Sharing Information after an Advance Care Planning conversation. New links have been added to the Further Reading section.
The policy has been reviewed with minimal change, references and links checked and remain current.
This policy details the COVID-19 testing process for care homes to follow. It has been reviewed and updated to include more information around preparing for COVID-19 testing in a home. Hyperlinks and references have also been updated to ensure they remain current.
This policy and its associated manual provide a framework for all team members to comply with current food safety regulations. The framework ensures that all those involved in every aspect of food preparation and service are fully conversant with the practical requirements of our hazard analysis system. This policy has been amended significantly in conjunction with the release of new standards, forms and guidance (held within the QCS App). The Business impact has changed from Low to Medium in recognition of the large change to the policy and contents of the manual that will involve changes in practice and embedment within the service.