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Accommodation and catering |
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Bedrooms Each bedroom (one per occupant) should have the following: ¨ Adequate light and sound proofing ¨ Ventilation ¨ Temperature adjustment ¨ Security ¨ Suitable flooring cover ¨ Lined curtains ¨ Bed (3ft), double (4ft 6in minimum) for married accommodation ¨ Change of linen and towels between occupants ¨ Desk and chair ¨ Wardrobe ¨ Drawers and bookcase/selves ¨ Easy chair ¨ Reading light by bed and desk ¨ Room cleaned three times a week ¨ Smoke alarm in the room ¨ Standard BT or cable socket to the internal hospital telephone system ¨ Access to the facility for making external calls, at no higher than relevant BT rates ¨ A wash basin with hot and cold running water.
Bathrooms Each bathroom (one between three) should have the following: ¨ Shower which is fed by both hot and cold water and fitted with a device such as a thermostat mixer valve ¨ Bath ¨ Toilet
Kitchens Each kitchen (one between four) should have the following: ¨ Cooker (4 rings and oven) ¨ Microwaves ¨ Fridge/freezer ¨ Utensils for cooking and eating ¨ Kettle ¨ Toaster ¨ Steam iron and ironing board ¨ Smoke alarm in the kitchen.
Living room Living room (one between four) should have: ¨ Sufficient seating for all occupants using sofas and comfortable chairs ¨ A coffee table
Star rating system Once all the minimum living and working conditions have been achieved, employing authorities may improve the facilities offered to SHO’s by including extra facilities. The Trust will then receive a star rating from one to three depending on the number of additional facilities they provide.
Catering SHO’s on duty must be able to get good quality hot and cold food at any time. If the canteen is closed this should be through a supply of microwave meals, cold cabinet or a similar arrangement. Supplies should be sufficient for all staff on duty, and readily accessible to doctors in training.
Bread, cereals and drinks should be available at all times.
Canteen must be open and serving hot food for extended meals times for breakfast, lunch and dinner, wherever possible with a minimum late opening until 11pm and a further two hour period after 11pm and before 7am. Canteen must always provide healthy eating options and a vegetarian option, and should provide a range of cultural and dietary requirements.
Serving and dining areas must be situated away from facilities provided for patients, relatives and other non-employees. |
