Ostrander Care And Rehab

Provide and implement an infection prevention and control program.

Develop and implement a complete care plan that meets all the resident's needs, with timetables and actions that can be measured.

Plan the resident's discharge to meet the resident's goals and needs.

Ensure that a nursing home area is free from accident hazards and provides adequate supervision to prevent accidents.

Ensure drugs and biologicals used in the facility are labeled in accordance with currently accepted professional principles; and all drugs and biologicals must be stored in locked compartments, separately locked, compartments for controlled drugs.

Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards.

Electronically submit to CMS complete and accurate direct care staffing information, based on payroll and other verifiable and auditable data.

Timely report suspected abuse, neglect, or theft and report the results of the investigation to proper authorities.

Allow resident to participate in the development and implementation of his or her person-centered plan of care.

Keep residents' personal and medical records private and confidential.

Provide appropriate care for a resident to maintain and/or improve range of motion (ROM), limited ROM and/or mobility, unless a decline is for a medical reason.

Ensure that a nursing home area is free from accident hazards and provides adequate supervision to prevent accidents.

Provide appropriate care for residents who are continent or incontinent of bowel/bladder, appropriate catheter care, and appropriate care to prevent urinary tract infections.

Implement gradual dose reductions(GDR) and non-pharmacological interventions, unless contraindicated, prior to initiating or instead of continuing psychotropic medication; and PRN orders for psychotropic medications are only used when the medication is necessary and PRN use is limited.

Ensure medication error rates are not 5 percent or greater.

Procure food from sources approved or considered satisfactory and store, prepare, distribute and serve food in accordance with professional standards.