Policy Updates

Scotland - Residential Services

Document Modified Date: 02/07/2020 11:18

Supply of Service User’s Own Food Policy and Procedure

Residential Services Catering Services Region: | Reference: SKC08

This policy will guide service users, relatives and staff on how to manage food items being brought into the service.

Document Modified Date: 13/05/2020 17:11

Oxygen Saturation Monitoring Policy and Procedure

COVID-19 Hub Health and Safety COVID-19 Region: | Reference: SCC113

This is a new policy on measuring oxygen saturation levels to support discharge from hospitals and reduce admissions to hospital during the COVID-19 pandemic. This measurement is part of the National Early Warning Score (NEWS) and is used in RESTORE2 to spot early signs of deterioration in care at home service users. The policy contains links to a training video on oxygen saturation measurements and the NEWS observation form.

Document Modified Date: 12/05/2020 16:35

Pulse Rate Monitoring Policy and Procedure

COVID-19 Hub Health and Safety COVID-19 Region: | Reference: SCC117

This is a new policy to support the assessment of Service Users who may have deteriorating health as a result of COVID-19. It is part of a suite of policies that are used to assess deterioration. The policy contains links to RESTORE2 and training material on pulse measurements.

Document Modified Date: 29/04/2020 17:49

Laundry Policy and Procedure

Residential Services Laundry Region: | Reference: SSL03

This policy will guide staff on laundry processes and how to ensure that safety is paramount for both staff and Service Users. The policy has been reviewed with no significant changes and the references checked to ensure they remain current.

Document Modified Date: 29/04/2020 11:07

Food Hygiene Policy and Procedure

Residential Services Hygiene Region: | Reference: SKH04

This policy will inform staff on the best practice around food hygiene and how to ensure practice delivered is safe. It has been reviewed with minimal changes and references checked and remain current.

Document Modified Date: 28/04/2020 10:38

Housekeeping Policy and Procedure

Residential Services Cleaning Region: | Reference: SSC05

This policy will help staff to plan how to clean the various areas within the service and ensure there is sufficient stock of cleaning products. There are links to several best practice areas within Scotland which will furnish the user with more information. The policy has been reviewed with minimal changes and references updated to ensure they remain current.

Document Modified Date: 24/04/2020 14:35

Catering Hazard Analysis (HACCP) Policy and Procedure

Health and Safety Residential Services Region: | Reference: SKH02

This policy will guide staff on the hazard analysis process and guide them to practice safely.

Document Modified Date: 22/04/2020 12:43

Menu Choice Policy and Procedure

Residential Services Catering Services Region: | Reference: SKC07

This policy will guide staff on how to ensure that mealtimes are optimised to ensure they are as enjoyable as possible, to include service users in the menu process and ideas on how to increase fortification when required. The policy has been reviewed, references and links have been checked and remain current. A guidance document has been added to the ‘Forms’ section which provides information on how to increase calories in food (fortification).

Document Modified Date: 21/04/2020 09:37

Dilution of Chemicals Policy and Procedure

Residential Services Cleaning Region: | Reference: SSC03

This policy will inform staff about who can dilute chemicals and the process to follow to ensure that safety is maintained.

Document Modified Date: 17/04/2020 10:31

Housekeeping Management Policy and Procedure

Quality Assurance Residential Services Quality Assurance Region: | Reference: SQH03

This policy will guide staff on the processes to follow to ensure that an excellent standard of cleanliness and hygiene is maintained in the service. COVID-19 guidance has been added for housekeeping staff to follow during the pandemic.

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