Posted in Food Safety

Understanding Food Related Risks- Workshop

Posted by Nutrition Professionals Australia on 17 February 2020
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Does your organisation understand its food and nutrition risks? Are you meeting the new Aged Care Quality Standards for Nutrition Care? What is the real cost of poor nutrition in your organisation?

The food served in aged care homes is in the spotlight. Consumers are increasingly demanding a better quality of food and have greater needs than ever before. In addition, the costs associated with providing good food and good nutrition care are increasing.

The true costs of providing the correct nutrition to consumers is hidden. Do you know how much you spend on oral nutrition supplements, aperients, wound dressings and wound care? Food Services are often seen as separate from Clinical Care when in fact food and nutrition sit under every one of the new Aged Care Quality Standards,

NPA are offering a new workshop in 2020:

RISK AND COMPLIANCE IN AGED CARE NUTRITION

CLICK HERE for a program.

Adelaide Pavillion

Friday 3rd April 2020 | 8.00am to 12.00pm | Registration at 8.30am

This workshop will explore how the new standards relate to nutrition care. This workshop is designed for all Managers in Aged Care Homes- CEO/ Site Manager/ Care Manager/ Food Service Manager/ QI Coordinator and wll assist your organisation to:

  • Meet Accreditation standards for nutrition care
  • Identify nutrition risks for your residents
  • Understand your menu offering and dining experience
  • Improve knowledge of nutrition needs of consumers
  • Decrease cost of supplements, wound dressings and aperiants
  • Ensure accurate catering for allergies and dysphagia
  • Minimise numbers of consumers with indicators for mandatory reporting
  • Contain costs

CLICK HERE to register for the day.

 

REVIEWING A FOOD SAFETY MANAGEMENT PLAN

Think ST Solutions will also provide a seminar in the coming weeks to complement NPA's approach: Reviewing a Food Safety Management Plan.

Adelaide Pavillion

Friday 15 May 2020 | 9am to 12pm

Andrew Thompson states that: "Food safety compliance is an area of operational risk which is largely overlooked across the foodservice sector. Ignoring operational risk can expose any foodservice operation to significant losses."

To register contact Andrew on info@thinkstsolutions.com.au or see website www.thinkstsolutions.com.au.

All managers are encouraged to attend both workshops to truly undertand the risks associated with food and nutrition in aged care and to ensure compliance with Accreditation standards.


 

Meal Plans Manual updated for IDDSI

Posted by Anne Schneyder on 10 May 2019
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Have you implemented IDDSI yet? The date for implementation of the new IDDSI guidelines was 1st May.  Key issues to consider include:

  • Documentation of the IDDSI textures and thickened fluids in your clinical software and in kitchen documentation
  • Training for care and kitchen staff on the differences between the Easy to Chew and the Soft and Bite Sized Diets
  • How have your residents currently receiving a soft diet been classified in the new guidelines? You will need support from your speech pathologist

Our Meal Plans for Older People Manual has been revised for IDDSI. If you have purchased a version over the past 12 months, you will receive an updated version. For more information or to purchase the manual, click here.

 

New- Australian Pasteurised Eggs

Posted by Anne Schneyder on 19 December 2018
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NPA welcomes the launch of the new Safe Eggs from Australian Pasteurised Eggs. These eggs have the potential to bring some dignity to the aged care sector with soft eggs coming back onto menus. It is such a simple thing: to enjoy a soft poached egg but up until now food safety regulations have restricted the ability to provide them to vulnerable populations. 

Eggs provide one of the best sources of protein for a sector where up to 50% of the population may be poorly nourished. Medical conditions can affect an older person's appetite or further increase their nutrition requirements. Any strategy that can increase protein and nutrition intake for older people is welcome.

The real benefit for nutrition care is that chefs will be able to increase protein intake by offering foods in a form that people love to eat. Items such as soft poached eggs, soft boiled egg with bread 'soldiers', pan fried eggs sunny side up, egg flips, mousse, even whole egg mayonnaise, aioli and hollandaise sauce can all make their way back onto menus. These pasteurised eggs will revolutionise the way that chefs cater for older people.

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