Keeping patients with food allergies safe
Cassandra Knight1, Amber Thoroughgood1, Kim Nguyen1, Clare Daley1, Ian Schumacher, Rani Bhatia, Jodie O’Donnell1, Shane Reardon2, Melissa Eketone1, Food Allergy Clinical Expert Group, Food Allergy Steering Committee & IT & Allied Health Working Group11Hunter New England Local Health District, Newcastle, NSW, Australia2eHealth, Sydey, NSW , Australia
Abstract
Aim: Reduce risk of patient food allergen exposure in Hunter New England Local Health District (HNELHD) inpatient facilities through patient centred food allergy processes and innovative technologies.
Method:
Allied Health project team (Dietitians) conducted review of incidents identified a need for improved processes and resources to guide clinician’s management of food allergies.
A HNELHD multidisciplinary governance committee oversaw below actions:
1.Establish clinical process to identify and manage food allergies.
2.Develop a food allergy alert documentation point (located within Hunter New England’s main clinical electronic recording system) that integrates with other local systems, including food service, to automatically restrict the patient’s menu, so patients cannot accidentally select foods containing the allergen.
3.Develop an interactive ‘first of its kind’ Food Allergy Tool, to guide clinicians on engaging with patients, and determine appropriate diet to avoid the allergens.
4.Develop a suite of education resources, delivered via a comprehensive communication and change management package.
Results:
-Food allergy alerts more than doubled in first 3 months.
-Menus automatically restricted for patients with most common/high risk allergies.
-Improved ordering of appropriate diet for patients evidenced by high use of Food Allergy Tool (>170 hits/week).
-784 staff completed optional education module (16-minute online session).
Discussion: Allergen exposure risk was reduced with:
-Improved food allergy communication by:
o Engaging patients to identify allergies.
o Documenting allergy alerts.
o Integrating alerts between systems.
-Automatic menu restriction for common/high risk allergens.
-Improved staff knowledge and availability of resources.
Biography
Biography to come