HF Trust - Worcestershire & Warwickshire

Systems were in place to identify people's individual safety risks and to promote people's safety. Staff were available to meet people's needs and support them to enjoy activities and other opportunities to maintain their interests. Staff provided people with support to have the medicines they needed to remain well and encouraged people to follow good infection control and food hygiene practices.

People were supported to make decisions about all aspects of their life; this was underpinned by the Mental Capacity Act 2005. People were encouraged to have choice and control of their lives and to make decisions about their care. Staff gained consent before supporting people.

People were involved in food shopping and planning and cooking the meals they wanted. Staff encouraged people to eat a balanced diet to maintain their health. People were supported to attend healthcare appointments when required to ensure their health was maintained and their needs met.

Staff treated people with kindness and knew what was important and mattered to them. Staff had received training in understanding equality and diversity to ensure each person's individual needs were met and their right to privacy was respected. People were supported to maintain their life skills which promoted their independence.

Care plans reflected people's needs and preferences and guided staff on how to respond to those needs in a way people preferred.

Staff felt confident in their roles and understood their responsibilities because they received on-going training and support from the manager. The manager was described as 'approachable' and frequently worked with people so knew them well.

People were encouraged to make their views about the service known and felt listened to. The provider had systems to check the quality of care provided so people continued to receive a service that met their needs and promoted their wellbeing.

More information is available in the full report