High Quality Patient Care and Treatment
In this section:
- Clinical Quality Strategy
- Clinical Supervision and Values Based Reflective Practice (VBRP) for Ward-based Nurses
- Clinical Audit
- Standards and Guidelines
- Research
- Eat Safe and Healthy Living Awards
The year’s highlight was the launch of a quality improvement initiative called TSH3030 across the site. TSH3030 encouraged staff to spend 30 minutes a day for 30 days working on a quality improvement project within their area:
- 23 teams registered with 21 completing the four weeks.
- 111 members of staff across all disciplines were engaged.
- 30 patients were in teams or worked on projects.
- 20 different quality improvement methods were used across the teams.
- Eight of the 23 projects resulted in improved and meaningful therapeutic engagement.
- Over half of the projects have continued to develop past the 30 days with many spreading to other departments.
- Project teams commented on excellent morale as a consequence of being involved.
- The process was effective in engaging teams in QI and increasing awareness.
Clinical Quality Strategy 2017/20
Clinical Supervision and Values Based Reflective Practice (VBRP) for Ward-based Nurses
A review of ward based nursing staff uptake of clinical supervision was undertaken in April 2018 highlighting an average uptake of 12% across the Hospital. An improvement project with new processes for nurses for 1:1 clinical supervision and Values Based Reflective Practice (VBRP) was subsequently introduced as a pilot in one hub. The results were positive showing an increase in uptake from 25% to 72.5% for 1:1 clinical supervision over a six month period. When VBRP was introduced and given protected time 92% of sessions planned went ahead.
Clinical Audit is a quality improvement process that seeks to improve patient care and outcomes through systematic review of care against explicit criteria and the implementation of change. During the year, 25 audits were undertaken compared to 17 in 2017/18.
In 2018/19, 206 publications (pieces of guidance / reports / standards) were issued setting out the priority areas for quality improvement in health and social care, compared to 284 in 2017/18. Of these, 58 had some relevance to the Hospital and four underwent a full evaluation with identified areas for improvement being embedded within relevant workstreams.
During the year, emphasis continued to be on the implementation and dissemination of a wide range of research and evaluation conducted by staff, with 12 research studies completed and a further 28 ongoing at year end.
There was also a renewed focus on addressing the aims outlined in the Hospital’s Research Strategy 2016/20. Highlights included the ongoing popularity of both The State Hospital Research & Clinical Effectiveness conference and the national Forensic Network Research conference.
The Research Committee and Research Funding Committee Annual Report 2018/19 notes 19 published journal articles and the delivery of 45 presentations.
The State Hospital also has in place a Research Strategy 2016/20.
Eat Safe and Healthy Living Awards
The Hospital has achieved a number of major awards:
- Eat Safe Award for Excellence in Food Hygiene.
- Healthyliving Award Plus for Promoting Healthy Eating.
- Healthy Working Lives Gold Award.
The Hospital had its annual Healthyliving Award Plus inspection in November 2018 resulting in the award being retained for the 10th consecutive year. The award criteria expects all catering establishments to promote healthy eating and to ensure that 75% of the items sold meet the criteria.
In February 2019, the Hospital attained a Long Term Achievement Award which was presented by Gary Maclean, Masterchef Professionals Champion & Scotland's National Chef at an Awards Ceremony in Glasgow.
Also in February 2019, an inspection was undertaken by the Environmental Health Officer (EHO) - resulting in an exemplary report – and EHO students visited the Hospital in May 2019 to see the Hospital’s hygienic and well run catering establishment.
The Eat Safe Award for Excellence in Food Hygiene was also retained for the 10th year running.
In December 2018, the Staff Dining Room became the first NHS Staff Dining Room to operate a totally plastic free service, using plant based packaging only.
