Wintalyka August 2011 - Meals on Wheels

Issue 01


A publication of NSW Meals on Wheels

In this Issue

• Friends of Meals on Wheels

• Money Matters: Whose Job is it Anyway?

• NEW Food Safety Training Schedule

• In the Centre: Setting the Scene

Contact List

Issue 01 / 2011


Contact NSW Meals on Wheels

Association Inc.

Street Address

Level 4/80 Cooper St,

Surry Hills NSW 2010

Postal Address

Locked Bag 1100, Surry Hills NSW 2010

Phone: (02) 8219 4200

Fax: (02) 8219 4299




Les MacDonald

Chief Executive Officer

Sue Atkins

General Manager, Operations and Network

Puvana Thillai Nadesan

Finance Manager

Kathryn Dowling

Marketing Manager

Christine Russell

Network Support Officer

Godfrey McCormick

Network Support Officer

Tara Lambert

Network Support Officer

Tim McGovern

Future Food Project Officer

Marianne Caddy

Senior Administration Officer

Rosemary Nelson


Board Members

Ron Welsh, Pat Irving, Noreen Boehm,

Graeme Berwick, Roger Morris,

Suellen Kennedy, Chris Spackman,

Kym Stanley, Lee Ford, Jennifer McQueen,

Bryan McDonald, Peter Scorgie

Registered Publication No NAW3290


Wintalyka Issue 01 / 2011





In this edition…


Message from CEO 4

Welcome 5

Short Snippets 6

Survey Results 8

HACC Reforms: Information for Service Providers 10

Feature: Friends of Meals on Wheels 12

Service in Profile: Grafton MOW 14

In the Centre: Setting the Scene 16

NSWMOWA Regional Conferences 2011 18

Regional Conferences coming up 21

National Meals on Wheels Day 21

New round of Food Safety Training 22

Using a Nutritional Screening Tool 24

Volunteer Now 25

Hunter Central Coast Flexible Food Pilot Training 27

Merchandise 30

Name Badges 30

Food Service Awards 2011 Nominations 31

National Information Line 31

The Hunter and Central Coast Future Food Implementation

Planning Day 32

Model Work Health and Safety Act 36

Criminal Record Checks 37

Whose Job is it Anyway 38

Short Stories 41

Every Australian Counts Campaign 43

2011 Volunteer of the Year Awards 44

Local Volunteer Stories 45

Vitality in Eating 46 3

Message from CEO

Message from CEO

Issue 01 / 2011


Les MacDonald


have drawn attention on previous

occasions to the work we at the

Association are doing to ensure

that our voice is being heard

at a national level in the making of

the decisions around the transfer of

responsibilities between the State and

Federal Governments concerning the

HACC and Disability sectors.

Much of our attention to date has been on the

HACC sector as that is the funding source for

much of the existing and past responsibilities of

our local services. That will continue to be the

case for some time, but in the end we will need

to also focus on the Disability sector and how

that will affect our membership.

In the meantime we have been working out a

strategy that I have attempted to explain in our

more recent rounds of Board Only consultations

and in the current round of Regional

Conferences. The strategy in essence is a twolevel

one that seeks to ensure that our message

about the importance of HACC services to the

communities that they serve is communicated

effectively and that governments must be

careful to ensure that any changes being made

to funding sources and oversight mechanisms

must be carefully calibrated to ensure that they

do not impact negatively on the ability of our

local community based organisations to serve

the needs of the vulnerable people that are our

reasons for existence.

It is a common-place of organisational life

today that communication is the key problem

area. In an era of vastly increased information

availability the need to have a message that

cuts through the babble of conversations going

on, and make a lasting impact is essential if we

are to have any effect on the policy formation

process. That means that relying on only one

means of communicating that information may

well leave you unable to make the connections

necessary. So we have adopted a two level

approach to better our chances of getting our

message through.

The first, and primary, level of communication

is from local services to their local communities

and to persons of influence in those

communities. Our assistance in creating the

Community Care Consortium, which is a

combination of all HACC peaks in NSW, and the

work that we are doing through that body, is the

foundational base for your ability to talk about

the issues that are important to us. The talking

points that we have begun, and incidentally

the second one is due out very soon, are being

provided to all HACC services throughout NSW,

and can be used by you to promote the cause of

HACC services within your community.

We are also driving a similar process at a

National Meals on Wheels level with talking

points that are specific to Meals on Wheels. You

will have seen the first two of those in recent


The second level of attack on these issues

is being carried out by the Association, in

co-operation with the other members of

the Community Care Consortium (a group

composed of all the HACC state peaks),

and is aimed at directly lobbying both the

current Federal Government, the Greens, the

Independents and the Opposition. Our view

is that the message to the Parliament is best

communicated at these two levels.

You can be assured that the Association is

deeply involved in sectoral activities designed

to ensure that whatever changes do occur over

the next few years that the voice of Meals On

Wheels, and of the HACC sector generally, is

heard and listened to.


Wintalyka Issue 01 / 2011


Welcome to our new look

Wintalyka magazine!


Welcome to our new look Wintalyka


As part of our recent survey, we asked you

about Wintalyka.

Firstly you told us not to change the name –


Secondly you wanted some regular columns

and we have included these for you – columns

will change from time to time or so and we are

starting with:

• Money Matters - how to manage the financial

side of your service

• Food Safety – latest tips and news

• In the Centre – ideas for centre based meals,

activities and centre management

We will continue to report on our current

projects, training programs and conferences.

We will bring you the latest news on industrial

issues, compliance and regulations that

will affect your service. We’ll tell you about

innovations happening in the HACC sector and

great ideas from other services. We’ll give the

latest information we have about government


We hope you will keep in touch with us, send

us photos of your activities and let us know

about your new ideas. Most of all we value

your feedback, we want to keep Wintalyka

as a magazine you want to read and use for



Sue Atkins

General Manager

Operations and Network Support 5

Talking Points

Short Snippets

Issue 01 / 2011



Wintalyka is an

Aboriginal word for Mulga


Mulga seeds drop from Acacia

trees, which grow amongst the

harsh spinifex on the desert.

The seeds of the bush are an

important traditional food

source for Aboriginal people.

Mulga seeds can be collected

off the tree or on the ground,

where they are cleaned,

roasted, ground to a paste

or made into flour. They are

commonly made into seed


Recommended reading: An

introduction to Aboriginal

societies by William Howell



The community of Iluka can be particularly proud as

the new Meals on Wheels kitchen in Spenser street is

almost completed.

Under the guidance of local builder Mr. Tony Smith, the new

kitchen is looking amazing and is a state of the art facility. The

new kitchen will feature a chiller, dishwasher, cool room, steam

oven, stainless steel fixtures and air-conditioning along with

some of the latest in cooking technology.

All the Meals on Wheels staff and volunteers are very excited

and relieved to have reached this achievement after four years

of fundraising and applying for grants and donations. This goal

would not have been reached without the incredible support from

the businesses, clubs, associations and individuals of Iluka and

Woombah and from the Clarence Valley Council.

All the money raised by the local community was used to outfit

the kitchen with equipment and floor coverings as well as cover

various fees and levies involved in the construction process. Of

course we were fortunate to receive a federal government grant

of $240,000 delivered through the Department of Families,

Housing , Community Services and Indigenous Affairs to cover

the actual construction of the building. We owe our extreme

gratitude to our local member for Page, Janelle Saffin. It was

due to her efforts that the grant became a reality and she will be

officially opening the building on Saturday, 27 August.

Our volunteers now look forward to working in a modern safe

environment that satisfies all Food Safety standards. The new

equipment will help Meals on Wheels Iluka to better serve the

vulnerable in our community.


Wintalyka Issue 01 / 2011

Talking Points

200 years and going strong!

Volunteers from Maclean Lower Clarence Meals

on Wheels received awards recently for their

many years of loyal service. Certificates and

badges were given for 10, 15, 20 and 30 years of

service. In the photo above, Judith Marsh, Lyn

Olsson, Alison Cheetam, Nancy Leja, Christina

Seale, Ruth Piper, Dianne Browning, Nell Kelly

and Ken Malloy, show us what over 200 years of

dedicated service looks like. They were joined

by life members Flo Flett and Audrey Robinson.

Northern Rivers Regional Volunteer


Ken Molloy was named Northern Rivers

Regional Volunteer for 2011 at the recent

Grafton Regional Conference.

Julie Karkis writes that “Ken is one of our

service stalwarts! He is an active community

member and we are grateful for his time and

knowledge. Ken is a helper and is early to arrive

for all of his shifts! Everybody knows KEN!

Everybody loves KEN! He makes an effort to

make all new people feel welcome. He reports

back to me at the end of his shift any changes in

clients’ requirements or conditions.”

Hunter Central Coast Regional Volunteer


Robert (Bob) Hunt was named Hunter

Central Coast Volunteer of the year at the

Newcastle conference . Bob is an all rounder

at Morisset Toronto Meals on Wheels . He

is the Treasurer of the service, a kitchen

supervisor, delivers meals, has been known

to be the handyman and is the resident joke


Manager Toni Bull, says...

“We wish we had ten of Bob” 7

Survey Results

Survey Results

Tara Lambert

Issue 01 / 2011


Thank you to all Members and

Associate Members who responded to

the survey, we received a response rate

of over 60% which is excellent...

In May 2011, the NSW Meals

on Wheels Association

(NSWMOWA) set out

to understand what the

Association was doing well

and what could be done better,

this was done via an online

anonymous survey.

Overall to what extent do you see the value in the food

forum meeting?

The survey was developed

with a holistic approach to

gauge the level of satisfaction

of Member and Associate

Member services relating

to the support, programs

and initiatives provided by


Thank you to all Members

and Associate Members who

responded to the survey. We

received a response rate of

over 60% which is excellent

considering that a typical

response rate to a satisfaction

survey is 15 - 30%.

As the survey responses

were anonymous it was

not possible to differentiate

between Member and

Associate Members or to have

the opportunity to follow up

with services or clarify any


Overall would you say that the knowledge and level of

service provided by the staff at NSWMOW is:

The results from this survey

will be used as a benchmark

to better develop the services

provided by NSWMOWA and

will be fed into the strategic

planning process.

A complete survey report is

available to be downloaded

from the member section of

the website.


Wintalyka Issue 01 / 2011

Survey Results

What do you understand the role of the NSW Meals on Wheels Association to be?

How well do you think the Board is leading the organisation?

Do you believe that regional conferences are worthwhile? 9

Health Reform Factsheet

Issue 01 / 2011


Health Reform Factsheet

Home and Community Care (HACC) Reforms

Information for Service Providers

In February 2011, the Council of Australian Governments (COAG) agreed to a new deal on

health that delivers national health reform that will last, built on genuine partnership between

the Australian Government and the states and territories.

National health reform clarifies governments’ roles and responsibilities in relation to the

jointly-funded HACC Program, Commonwealth funded and managed community and

residential aged care, and specialist disability services funded through the National Disability

Agreement (NDA).

Under national health reform the Commonwealth will take full policy and funding

responsibility for HACC aged care services from 1 July 2011 and full operational responsibility

from 1 July 2012.

From 1 July 2011 the Commonwealth will fund basic community care for people aged 65

years and over (50 and over for Indigenous Australians).

State and Territory governments will have operational responsibility for and continue to fund

basic community care services for people aged less than 65 years (less than 50 years of age

for Indigenous Australians).

The Victorian and Western Australian governments have not as yet agreed to changes to the

HACC Program, so existing arrangements will continue in these states.

Why is the current aged care system changing?

Australia’s older population is rapidly increasing which means a growing number of older

people needing aged care services.

The current aged care system is fragmented with complex and often inconsistent

arrangements for managing aged and community care services shared between the

Commonwealth and State and Territory governments. Changes are necessary to ensure the

aged and community care sector can respond to the growing demand for aged care services.

How will national health reforms improve the aged care system?

With the Commonwealth taking responsibility for all aged care services, a nationally

consistent and better integrated aged care system can be built with strong links to health and

hospital services, so that a more coordinated effort is provided to support older Australians.

The HACC Program reforms involve a realignment of funding responsibilities between State

and Territory governments and the Commonwealth based on the age of clients.

For the first time, the Commonwealth will take full policy and funding responsibility for

all aged care services (including basic community care for older Australians), ending the

fragmentation, blame shifting and cost shifting. The Commonwealth will work with the aged

care sector to resolve the inconsistencies between different aged care programs, and build a

national aged care system.

The Commonwealth and State and Territory governments are working in partnership to

investigate ways of streamlining reporting and monitoring requirements and the funding

arrangements throughout the transition.


Wintalyka Issue 01 / 2011

Health Reform Factsheet

How will the HACC reforms affect my service and funding?

The reform to the HACC Program clarifies the responsibilities of State and Territory

governments and the Commonwealth based on the age of the client.

From 1 July 2011 to 30 June 2012 the Commonwealth will still provide a proportion of

the required funding to State and Territory governments for the HACC Program. State and

Territory governments will still manage the program. What is changing is the percentage of

funding each level of government will contribute.

From 1 July 2012 and beyond, the Commonwealth will be responsible for funding and

managing the HACC Program for older Australians and will have direct funding contracts

with HACC service providers. Under this arrangement, local government, state agency and

non-government providers will continue to receive funding to deliver HACC services to older


State and Territory governments will be responsible for funding and managing the HACC

Program for all clients aged under 65 years of age (under 50 years for Indigenous Australians).

This means service providers are likely to have two funding agreements – one with the

State or Territory government for basic community care provided to clients under the age

of 65 (under 50 years for Indigenous Australians), and one with the Commonwealth for

basic community care provided to clients 65 and over (50 years and over for Indigenous

Australians). The Commonwealth and State and Territory governments will be working to

align these agreements wherever possible.

The Commonwealth will also be investigating with the sector ways to simplify and streamline

reporting and funding agreement requirements across a range of Commonwealth aged and

community care programs to ease the burden on service providers.

The Commonwealth has agreed that it will not substantially alter service delivery

mechanisms before 1 July 2015.

What will this mean for our staff?

Trained and experienced care workers, administrators and management staff will continue to

deliver services to support older Australians and their carers.

There should be minimal impact to HACC service workers as the transition is occurring over

a number of years, with a commitment by the Commonwealth not to significantly change the

HACC service delivery system before July 2015.

The changes will not immediately address the issues currently facing the aged care

workforce. The Commonwealth will work together with the HACC sector to identify, and put

in place responses to challenges impacting on the HACC workforce.

How can I be involved?

The Commonwealth will be working with all stakeholders to ensure that the future system

builds on the strength of the existing service infrastructure, the experience of the workforce

and the needs of local communities.

Consultations with service providers began in late 2010 in every capital city and will continue

through 2011. To keep up to date with what’s happening in your area, along with other

opportunities to provide feedback, visit

Service providers, peak organisations, HACC clients, carers and any other interested parties

can provide comments, questions or feedback anytime by emailing

All information in this document is correct as of March 2011.

D0298 March 2011 11

Feature Story

Issue 01 / 2011


Friends of Meals on Wheels launching soon!

Kathryn Dowling

To deliver 4.5 million meals in NSW each year

we need one vital ingredient...

Join us as we change

lives everyday in

small but profound


Friends of Meals on Wheels is about being

part of the community that bands together all

supporters – from volunteers, staff members,

donors and general supporters. Being a Friend

of Meals on Wheels is a great way to keep

in touch with what’s happening in

the network, as well as the

latest news, events and

achievements of Meals on


Friends of Meals on

Wheels demonstrates

the inclusiveness of

this community,

and the vital

importance of all

supporters. It’s due

to the efforts of

all these helping

hands that Meals

on Wheels is able

to provide this

much needed

service in rural

and city areas.

The Friends logo

depicts the helping

hands and connects

us all!

Who are Friends

of Meals on


Staff, volunteers, one off

and regular donors, brand/

life ambassadors, sponsors and

partners that help facilitate our work and other

supporters are all Friends of Meals on Wheels.


Their ongoing support and tireless efforts in the

community make it possible to deliver the far

reaching service provided by Meals on Wheels.

Each of our Friends has their own reason to be

involved and each gains something different

from the experience.

How do I Join Friends of

Meals on Wheels?

Keep an eye out for an email

you will receive in the

coming weeks requesting

you join Friends of

Meals on Wheels. This

email can also be printed

and put on display on

your notice board, or

forwarded via email to

your volunteers.

You will have the option

to sign up to Friends

of Meals on Wheels

via a link on the email,

or by visiting the new

Friends of Meals on

Wheels section of

the website at www.


On sign up, you will

receive a ‘Welcome’ email

and a link to the ‘poster

artwork’ that you can print out

from A4 size to A1 – this is the

perfect way to spread the word in your

community and help the Friends of Meals on

Wheels community grow!

Wintalyka Issue 01 / 2011

Feature Story

Keep a look out

for an email in the

coming weeks

inviting you to Join

Friends of Meals

on Wheels! 13

Service in Profile

Issue 01 / 2011


Grafton Meals on


Sue Atkins

Recently, Les and I visited Grafton Meals

on Wheels.

Manager, Rhonda Raven and her capable

Assistant Betty Salked have a terrific service

going in Grafton and the surrounding district.

With their own production kitchen, they have

105 clients and produce approximately 31,000

meals per year.

The service has a high level of community

support, Grafton’s delivery vans are sponsored

by local dealers, Black Toyota Grafton.

These are well utilised, delivering in an area of

40 km from town.

Menus are varied and include some great

looking salads and desserts (see below).

In the kitchen, cook Doug Morrissey and his helpers Carol Casson & Hazel Bagnall were busy

getting the salad, sandwiches & meals ready for the day. Pictured with NSWMOW CEO, Les



Wintalyka Issue 01 / 2011

Service in Profile

Let’s get moving...

We met a very special volunteer, 86 year old Doug Hooson who is the regular driver for the

out of town delivery run. Doug has been delivering for Grafton MOW for 21 years. What

a great guy Doug is. He loves volunteering and gives many hours to the service. He was

described by Betty as a ‘one in a million’ and an essential part of the service.

Below: Rhonda Raven, Doug Hooson pictured with Les MacDonald. 15

Feature story

Issue 01 / 2011


In the centre:

setting the scene

Sue Atkins

Picture this.

An older woman walks into a small clubhouse

to attend a lunch club for the first time. The

room is a bit chilly, has slightly dull lighting

and is extremely quiet. A few people are sitting

around quietly chatting. She stands at the door

unsure what to do, no one approaches her, she

becomes anxious and really just wants to turn

around and leave. This is a scenario we never

want to have at our centres, but it actually


Think about when you go out to a cafe or a

social gathering. What attracts you to your

surroundings? Is the light, the smell, the colours

or the atmosphere? Is the fact that someone

greeted you as soon as you entered the room?

Most people make up their mind within the

first minutes of entering a new space whether

they like it or feel comfortable, or want to be in

that space. There is nothing more important in

centres than setting the scene. Making people

welcome, and giving people a place to be. This is


Wintalyka Issue 01 / 2011

Feature story

the essential process of social inclusion.

The first steps into a centre can be very daunting for clients, especially if approaching it alone, or if

they are socially isolated and not used to going out by themselves. The process can be more difficult

for women, or for people who relocate to a new area and don’t know anyone. Many people feel

uncomfortable walking into a new place, unknown territory. This article is aimed at services that

have their own premises, but you can still set a scene in a non owned premise or public place like a


Let’s talk about setting the scene – what’s important?

Tip No1

Put your brightest, happiest person out front, just like a restaurant would. There is nothing

better than being welcomed and guided. Make sure clients feel comfortable, know the

procedure, and get introduced to others.

As a worker what would you do to make their first steps much easier? How would a staff

member or volunteer assist a new person ‘fit in’? By being near the entrance, ready to greet

and helping clients acclimatise to the new surrounding and new people is an essential part of

the process. Imagine how different our potential client will feel if greeted by a happy smiling

reassuring team member who encourages them to stay and introduces them to the centre.

Tip No 2

Make your centre inviting. Heat it, cool it, light it and make it accessible. Have comfortable

seats or cushions, a mixture of seating arrangements and uncluttered walkways.

Use colour – tablecloths, flowers, cushions, paint or curtains. Avoid what one client told me

“it’s all institution colours”

Tip No 3

Make it sound and smell good. Smell is a major sense and entering a centre that is fresh and

appealing is most important. Good food smells, room vaporizers and flowers are all terrific.

Soft music, appropriate to clients can make a huge difference playing in the background, it

“fills up” a centre and can make entering far less awkward.

All staff members and volunteers undergo an induction process; they get an orientation kit. But

do you do this for your clients? There needs to be an induction process for clients, and acceptance

of their new environment. Think about it, this is a normal process. Make a small booklet giving

information on times, address, contact details, cost, types of activities available, outings, toilet

facilities, food available and a broad profile of other clients.

Different cultures have different customs. Be aware of the process of receiving and accepting social

invitations in the cultures you are providing services for. A flyer might not attract a potential client;

going to a place uninvited may not be acceptable. Use appropriate music, decorations and colours.

For mobile centres, take a box of tricks with you. A portable CD player, some bright tablecloths,

table decorations or flowers. Allow a little extra time to set up and create a space.

Remember there is no substitute for a smile and a genuine ‘welcome’. 17

Regional Conferences

NSWMOWA Regional

Conferences 2011 so far...

Christine Russell

Issue 01 / 2011


To date we have had 5 Regional Conferences

that have been held in Orange, Wollongong,

Newcastle, Taree and Grafton. Across all of

the conferences we have addressed issues

associated with the future of food, marketing,

communication, responsibilities as an employer,

social interaction, nutrition, volunteering,

flexible food as well as local issues and


Les MacDonald CEO of NSWMOWA has opened

all of the conferences and has presented his

vision for the future of food. We have had Dale

Rees-Bevan the President of Speakers Bank

talk about the value of being the public relations

face of your organisation at any moment

in time. Kathryn Dowling the Marketing

Manager of NSWMOWA has addressed the

use of marketing tools and marketing per se

in her presentations. Sue Atkins NSWMOWA

General Manager of Operations and Network

Support has addressed the meaning of why

MOW is more than just a meal as well as

presenting the new and innovative flexible food

model. Godfrey McCormick has presented on

the responsibilities of an organisation as an

employer and has covered compliance within

the new Commonwealth Community Care

Common standards.

In Wollongong Associate Professor Karen

Charlton spoke about improving the nutritional

status of meals on wheels clients, Dave

Abrahams from Volunteer Team presented on

the value of social media and the importance

of communication to internal and external


Steve Marsh and David Kinsela from

Australian Red Cross presented online training

opportunities available through Red Cross.

The Newcastle regional conference featured

Lesleigh Adie and Kathy Nelson from Ourcare

Services on their better practice project and

enabling approaches to the care of clients. The

highlight of the Newcastle regional conference

was the Food Expo which attracted 16 trade

exhibitors to include Newcastle MOW, Home

Style Tucker from Port Stephens, Gourmania,

MyChef, Flagstaff, Medirest, Sara Lee, Sun

Rice, Rice King, Ventes, Prepared Foods, BCS

Catering, Heinz, Proportion Foods, Homebush

Cakes, PFD and Confoil. The array of products

and food to taste was fantastic and I would like

to express a big thank you to all of the trade

exhibitors that participated in the food expo to

make it the great success that it was.

I would like to especially acknowledge the lucky

door prize gifts from Homebush Cakes, Sara

Lee and Medirest.

The Taree regional conference took place the

next day after the Newcastle event and Nicole

Weber the Mid North Coast Development

Project Officer gave a very comprehensive

overview of her project. Lyn Stewart also

delivered a session on nutrition.

The Grafton regional conference featured

Debrah Novak who has worked closely with

regional media, followed by Sue Bowling who

presented on the up and about enablement

project. Other speakers included Jeannette


Wintalyka Issue 01 / 2011

Regional Conferences

Tyler who spoke about volunteering as well as Tony Davies and Jane Allen who presented a session

on how do we develop a stronger community care sector.

Evaluations and feedback from the conferences have been overwhelmingly positive and attendance

has been very strong.

We look forward to hosting the remainder of the planned regional conferences for 2011 and

welcome your continued participation and feedback. 19

Issue 01 / 2011



Wintalyka Issue 01 / 2011

Regional Conferences coming up in

Parramatta, Narranderah,

Queanbeyan, Kogarah and


Great News!

Tess Watson, the Director of the HACC Reform Branch will be speaking at the Queanbeyan and

Narrandera conferences. Its a great opportunity for you to hear about the HACC transition and

aged care reforms - don’t miss it!

Queanbyean will also feature Professor Karen Charlton, speaking on the nutritional status of

clients and Dave Abrahams giving us some great tips on Communication.

Conference speakers and sessions for Kogarah, Parramatta and Tamworth will include Debrah

Novak, Carolyn Bunney, Dave Abrahams, Kathryn Dowling, Gerry Daly, Jan Perret, Isobel Kidd

and Les MacDonald.

Check our website for the individual agendas and registration details. Register now!

National Meals on Wheels Day

National Meals on Wheels Day will be celebrated on Wednesday, 31 August.

Services are encouraged to use the new branding materials, posters and other


Placemats from Australian Meals on Wheels will be available again this year

and will be distributed through the food forums during August. Please send us photos and

articles of your event.

Celebrating National Meals on Wheels Day

31 August 2011

MOW5744_National_MOW_Day_Placemats02_FA.indd 2

29/06/11 11:57 AM 21

Issue Food 01 / 2011 Safety Wintalyka Training

New round of Food Safety

Training - coming to an area

near you soon...

We are pleased to announce that ADHC has funded a

new Food Safety Program for 2011 -2012.

We will be offering two new courses in this program - FOOD SAFETY SUPERVISOR and

FOOD SAFETY PLANNING FOR YOUR SERVICE. We will also be hosting another Food

Safety Conference, an Internal Auditor Course and releasing a new resource! Courses will

be held in many locations, so make sure you register early, see the program outline on the

opposite page. Details and registrations will be on our website very soon.

The Food Safety Program is open to all HACC services and is ideal for Meals on Wheels,

Day Centres and Centre Based meal providers.

Audit Time

If you have a feeling that your next food safety audit is due soon or that it was due some time

ago then it is time for you to take action. The NSW Food Authority do not send out letters

to remind you when your next audit is due. It is the responsibility of individual services to

schedule audits and to ensure that your service stays on top of the audit process. NSW Food

Authority know when your audits are due whilst they will not remind you when it is due they will

let you know when you are overdue!

Set a reminder in the calendar program of your email system to remind you at least a month

before your audit is due this way you will always be prepared. If your service is thinking about

using a 3rd party auditor, always double check the scheduled fee amount and whether travel

expenses are included or excluded. Whilst NSWMOWA is not endorsing the NSW Food

Authority auditors, fees are at a level now where they will only be increasing by CPI and

only LIVE audit time is invoiced, no travel or accommodation expenses are charged back to


If your service is considering using a 3rd party auditor but they also wrote your Food Safety

Plan, it is up to the auditor to notify the NSW Food Authority and to inform them of any possible

conflict of interest. The NSW Food Authority will make a decision based on the information and

will advise if OK or not OK for the nominated 3rd party auditor to conduct the audit.


Wintalyka Issue 01 / 2011

Training Schedule

Food Safety Training Schedule

2011 to 2012

Food Safety Conference (1 day)

North Ryde Golf Club 12 March 2012

Internal Auditor (3 days)

Surry Hills 19 – 21 October 2011

Food Safety Planning for Services (2 days)

Beresfield 20 - 21 February 2012

Sydney 10 - 11 October 2011

Ballina 10 - 11 October 2011

Wagga 13 - 14 February 2012

Wollongong 2 - 3 April 2012

Food Safety Supervisor (1 day)

Surry Hills 12 September 2011

Wagga 23 -24 August 2011

Kiama 5 September 2011

West Wylong 8 September 2011

Orange 13 October 2011

Cooma 3 November 2011

Lismore 7 February 2012

Coonabarabran 6 March 2012

Chatswood 1 May 2012

Marrickville 5 June 2012

Campbelltown 18 July 2012

Port Macquarie 12 March 2012 23

Short Stories

Using a nutritional

screening tool

Sue Atkins

Issue 01 / 2011


When carrying out assessments with clients, a

basic nutritional screening tool should be used.

This is a simple form, that asks 10 questions

which can alert you to the need for further

assessment by a dietician.

We are pleased to announce that the Meals on

Wheels Association in conjunction with the

Maitland & Dungog Community Nutrition &

Dietetic Service and the Senior Dietician Sharon

Lawrence, have been successful in gaining

funding for a very useful resource.

A simple instructional DVD will be made

for service managers, showing the use of a

nutritional screening tool. You will be able to

watch in your own office and learn skills needed

to apply the tool when assessing clients.

An elderly gentleman had serious

hearing problems for a number of

years. He went to the doctor and the

doctor was able to have him fitted for

a set of hearing aids that allowed the

gentleman to hear 100%.

The elderly gentleman went back in

a month to the doctor and the doctor

said, ‘Your hearing is perfect. Your

family must be really pleased that you

can hear again.’

The gentleman replied, ‘Oh, I haven’t

told my family yet. I just sit around

and listen to the conversations. I’ve

changed my will three times!’


Wintalyka Issue 01 / 2011

HOT meals HOT and COLD meals COLD.


Volunteer Now

A potential Volunteer can now contact your Service in three different ways! By phone,

online or just by popping in to a Service They are all equally important…

By phone Online In Person

Whatever way a volunteer gets in contact with your Service, it is important to always follow

up with the Volunteer—so they are left with a positive impression of MOW. (please note you

will receive an email if you are the last preferred Service via online volunteering, promoting

your Service to call the volunteer). 25

Issue 01 / 2011



Wintalyka Issue 01 / 2011

HCC FF Training Day

Hunter Central Coast

Future Food Flexible

Food Pilot Training


Tim McGovern

On 14 July 2011 a training session

was convened by the Future Food

management team for Newcastle MOW

Inc., Morisset/Toronto MOWS, and

Central Coast MOW & Beresfield and

District Community Care Inc Flexible

Food Pilot staff.

Other interested Food Services staff and

volunteers were also invited to participate.

There is significant interest across NSW and

other states regarding the Flexible Food model.

This article gives a brief outline of the content

delivered on the training day.

Flexible Food Model

Sue Atkins gave an outline of the Flexible Food

model. It determines the clients’ food needs

and social support needs together and looks for

ways to try to meet these needs by matching the

service to client needs. This model combines

social and nutritional needs together whilst

focusing on the ability of the person receiving

the service to enhance their independence by

setting specific achievable time specific goals.

Individual assessment is integral to the

program. A detailed narrative approach to

discussion takes place with the client taking a

holistic and individual approach to nutritional

and community needs. The narrative approach

will be presented by Viv Read.

Flexible food is considered an early

intervention program or has a rehabilitation

focus from a client goal driven and goal focused

approach. It applies Enabling, Wellness and

Restorative Care principles. All HACC eligible

clients may participate and it is well suited

to younger people with a disability. This

assessment determines if there is a need to refer

to a dietitian. A discussion takes place about

eating habits, impacting factors (i.e. recent

bereavement) the ability to cook and shop and

the availability of equipment (e.g. microwave).

A client with a specialised diet should have an

assessment and a suggested eating plan made

by a Dietitian. This plan can be incorporated

into the client service activities. Some client

goals may be linked to nutrition e.g. loss or gain

weight, prepare gluten free foods.

The level of available support needs to be

determined: whether the client has family in

the area; will these family members be a part of

the care plan; other services that may provide

a part of the plan e.g. shopping. Client goals

around community access may be assisted

by family or if this is not available, the help

of volunteers. It may be helpful to look to

community groups for activities which include

a food component such as craft groups or bus

trips with lunches.

Is the client receiving services from another

organisation? If so, don’t duplicate this service

but make use of it. Work with other services

to enhance individual social and nutritional

support. The assessment process needs to

determine if current service levels are enough

to meet the nutritional and social needs of

the client. Existing services may need to be

enhanced e.g. shopping by Neighbour Aid with

in home food preparation by Flexible Food


Rather than recreating what exists in the

local community, partner with HACC Centre

Based Day Care Centres and Neighbour Aid

who already provide meals in a social setting.

It is important to scope the whole local area to

understand all organisations that have social/

meal events including RSL’s, Legacy and many

other organisations.

Availability refers to the type of food the client

requires. A diet specific meal may be required

e.g. vegetarian, halal or kosher. Is the type of

food the client is seeking available? If not, is

there a way of sourcing preprepared meals

for them? This may include diet or culturally

specific meals. 27

Wintalyka Issue 01 / 2011

Issue HCC 01 / 2011 FF Training Wintalyka Day

If the client is seeking culturally specific foods,

are the raw ingredients available in the area

and is there a volunteer or staff member who

may assist with cooking in the home? Is there

a source of centre based meals which may be


Clients need to be encouraged

to determine their own food

goals. These may be varied and

may or may not be achievable

by your service. The goals need

to be achievable, either short

or long term, and add to the

wellbeing of the client.

Once goals have been determined a care plan

can be made, which may include other service

types. Flexible Food is a time specific program

with a view to integrating the client back into

the community whilst removing support as

appropriate and once the client has developed

or regained a social network.

The research into the effects of social isolation

on deteriorating mental and physical health and

the ameliorating effects of social inclusiveness

through programs such as Flexible Food is well

documented e.g. Promoting social networks

for older people in community aged care –

Research to Practice Briefing, 2 February 2009

Benevolent Society).

Hunter Access Point Assessment Team

We were very pleased to have Dorothy Shipley

and Kylee Davis from the Hunter Access Point

Assessor Team join us in the training session.

This was an opportunity to discuss aspects of

the assessment and referral process. It also

allowed for the Access team to have a sound

understanding of the Flexible Food Pilot and

which clients would benefit from a referral.

A Narrative Approach to Flexible Food


Viv Read from Emerging Options Pty Ltd

introduced the group to a narrative approach

to assessing for care planning and goal setting.

Knowledge is imparted more effectively through

listening to story rather than reading reports.

A person centred approach needs the client

to be able to tell their story in the form of a

dialogue that will address complex issues

beginning with a big picture of what the client

wishes to share about their life that gradually

focuses into goal setting


The assessment takes place in the client’s home,

providing context and a better understanding

of what is important to the client. Photos,

mementos, knitting and other home content

will also help to give context to the clients life

and provide clues for what is important in their


Areas of life including friends, family, mobility,

shopping, nutrition, independence, hobbies and

other areas are the triggers to the questions and

prompts that need to be crafted by the Flexible

Food staff. Prompts need to allow for space for

the client to give a meaningful response about

what they want. For example the difference

between “What do you eat”? And, “remember

the last really good meal you had – what did you

enjoy about it – what was exciting about it?”

See what emerges through conversation and

story and work with that. Begin by designing

open ended questions that begin with enough

space to prompt life experiences rather than

assume that you know what will be good for the

client. In setting goals a prompt could include:

“Think about a year’s time – what stories would

you like to be able to tell friends about how you

are living that you can’t say now”

After two or three stories, themes and patterns

will start emerging that will be indicators for

what goals the client may wish to pursue. If a

client doesn’t know what they want, the patterns

in their story may help them to be clearer on

changes they would like to make.

It is important to gradually focus to a goal

setting care plan and be ready to change

direction in your dialogue if necessary so that

you stay with strengths, interests capacities

and opportunities that will support goal setting

based on nutrition and social activities.

Prompts for questions in the person’s home

could include for example photos. Begin with: “I

see you have lots of photos – who is that person

in the photo?” “Where does she live?” This can

gradually be focused down to “Do you see them

often or as much as you would like?” Or: “Are

you a Morisset born and bred person?” “How

did get here?” or “What made you choose to

come here?”

Exploration needs to become specific and not

a continuous open ended chat. “What did you

used to do that you can’t enjoy now – but with

support would be able to do again?”

“You mentioned earlier that you enjoyed

cooking. Can you tell me how well you manage

this now? How often do you cook?”

Wintalyka Issue 01 / 2011

HCC FF Training Day

“You mentioned that you would like to get out

more and perhaps find a group to join – what

ideas do you have?”

“When you used to go out shopping what did

you enjoy most?” – don’t try to be too helpful by

prompting –e.g. having coffee. “What else did

you do while out shopping?”

At the same time avoid premature convergence

or jumping to conclusions too quickly to be

helpful. Listen to a few life experiences so that

the patterns emerge. During the narrative

conversation writing too many notes can

become a barrier to engaging with the person.

Take down a few words that will act as prompts

and avoid the clip board approach of endless

note taking and closed questions.

Nutritional Screening

A basic nutritional screening tool is used.

Cassandra Knight HACC Clinical Dietitian

presented the Nutrition Risk Screening Tool

from Identifying and Planning for Home-

Based People who are Nutritionally at Risk:

A resource Manual (2001) Published by Aged,

Community and Mental Health Division State

of Victoria Funded by Home and Community



Goal Setting

Sue Atkins gave a presentation on goal setting.

Care planning through a narrative assessment

approach includes how life was for the client

previously; how life is now; where the person

wants to be; and how the person will get there.

Good communication and sharing of

information is very important. Assessment

processes need to be streamlined and

information shared with client permission

to avoid putting the client through repetitive

questioning by each organisation involved

in the care plan. This may also include care

coordination and a review of progress at agreed

points in the care planning. There is no failure

involved in a review.

Collaboration is also an essential part of

the Flexible Food model. A collective effort

between Flexible Food Coordinators, client,

their family & other key people and community

organisations will ensure the best outcome for

the client.

Goal setting will be based around life areas

such as: friends, family, mobility, shopping,

nutrition, independence, hobbies and other

areas. Goals may need to be changed or

adjusted if it becomes clear that it does not

support the client’s improved wellbeing.

The events must also be financially achievable

by the client. The essential part of the care plan

is the positive experiences and opportunities

garnered along the way by the client. Volunteer

input remains critical. Deregulating service

hours would help Food Service organisations to

meet the changing needs of prospective clients.

For many clients, Friday lunchtime to Monday

lunchtime without any support can be a very

long time. Volunteers are often available

during evening and weekends but are unable to

volunteer because the service is closed.

Care planning coordination can be supported

by volunteer support recruitment matching.

Recruiting volunteers successfully requires a

very specific approach, e.g. “Italian speaking

women who love gardening needed on Sundays

for two hours to help an Italian person plant an

herb garden.”

A successful Care Plan for the client can

be developed by using SMART goal setting

principles: Specific, Measurable Achievable,

Realistic Time Specific client driven goals. 29

Wintalyka Issue 01 / 2011


Issue 01 / 2011


Poly micro fleece and raincoats are now available. Please note these will have the

MOW white logo on these items.

Simply log onto the Members section and under Shop you can print the order form,

complete and simply send it back to us at NSW Meals on Wheels either via fax

02 8219 4299 or email to Even though the order

form states pre-order by 30 June, we now have stock on hand.

Name Badges

The name badges have been hugely popular and the fast turnaround time provided

by the supplier is second to none...

Simply log onto the Members section and under Shop you can download the order form,

save to your computer, update and either email it to

or fax to 02 8219 4299.


Wintalyka Issue 01 / 2011

Food Service Awards

2011 Nominations

Godfrey McCormick

National Information


Godfrey McCormick

Short Stories

Nominations have been called for an award in

the categories listed below. Your service must

be a current member of the Association to enter

and your achievement must have taken place

since October 2010. You may nominate

another service.

Entries close on Friday September 23,


Winners will be announced at the Annual

General Meeting on 17 October, 2011

2011 categories

• Innovation Award – for a new idea,

improvement or innovation. This may

include new projects which improve services

to clients, involve the community, work in

partnership, and expand your services or

range of food options.

• Working with the Workforce – outstanding

work with volunteers or staff. This may

include projects which assist to recruit

volunteers, recognise volunteer or staff skills

and development. Could also be a training

resource, a volunteer support group or

staffing innovation.

Nominations will be assessed by the invited

members of the NSW Meals on Wheels

Association Board of Governors. These

members are not associated with any members

or services. Applications are given to the

members of the panel without identifying

names for assessment. Each category may have

more than one award given.

In 2012 a new category will be added which

will be looking for any Green/Sustainable


Please call Godfrey McCormick

on 82194200 or godfreym@ if you have

any questions about nominations

Older Australians, their families, and carers

will now find it easier to access valuable

information about aged care. On 1 July 2011,

there will be a new single information line at

this phone number:

1800 200 422

The new national phone number will include a

range of existing 1800 numbers and will act as

a new single point of entry for people seeking

information and access to aged care services.

This is a further action in a series of steps to

simplify the many and sometimes confusing

sources of information for aged care services.

As well as this single national information line,

improvements have been made to the aged

care website of the Department of Health and


You can click on the following question links:

• Need information on aged care?

• Need to know where to start?

• Need help staying at home?

• Need help with aged care homes?

• Need help with carers and family?

• Need help with health? 31

HCC FF Planning Day

The Hunter and Central Coast

Future Food Implementation

Planning Day June 2011

Tim McGovern

Issue 01 / 2011


The Implementation Planning Day

was held for all Food Services and

associated infrastructure projects

to update services and provide an

opportunity to explain and discuss

the implementation of the Future Food

model so far.

The event was very well attended with

Management Committees, Executive Officers

and senior management from all services in

attendance. The presentations given on the day


NSW Meals on Wheels Association

Future Food Project Management Report

Sue Atkins NSWMOWA General Manager

What has happened so far?

• Since the commencement of the Future Food

Project began in August 2010, the

Investigation phase has been completed with

site visits and data verification.

• An Advisory Committee of representative

services was established and meets regularly

with the Future Food Project Management to

progress the project.

• NSWMOWA has had held meetings with

Community Service Management Committees

across the region to keep them fully informed

of developments; Morisset Toronto Meals on

Wheels Inc. ceases production and

outsources supply to Newcastle Meals on

Wheels Production Kitchen.

• Beresfield and District Community Care

Inc. Food Services ceases production and

outsources meal supply to Newcastle MOW

production kitchen.

• An Amalgamation has taken place between

Gosford and Wyong to form Central Coast


• Amalgamations and partnership discussions

between other services about new service

models are currently taking place.

• The Distribution Centre model has changed


from three to two distribution points,

Newcastle and Central Coast as a means to

providing the most efficient use of resources

to the Hunter Region.

• A Flexible Food Model Pilot is commencing

with Morisset/Toronto, Newcastle, Beresfield

and Central Coast which will be evaluated

with recommendations at the end of the trial;

• Meetings with the Access Point assessment

team regarding the Flexible Food pilot have

taken place so that the referral process will be

in place.

• A Food Expo in conjunction with the

NSWMOWA Hunter Central Coast Regional

Conference took place so that service

providers could sample meal types and make

recommendations that will contribute

towards deciding which food producers will

supply the distribution centres.

• NSWMOWA has a meal distribution data

base resource available on the website as a

means of providing variety and choice of

meals to clients.

Future Food Models of Service

Food Services project participants will be a

Customer Service, Distributor or Producer.

See Wintalyka May 2011 Edition Hunter &

Central Coast Future Food Project for model


How will distribution centres work?

Two distribution centres will be established—

one in Newcastle and one on the Central coast.

The centres will operate as follows:

• The food range will include frozen meals,

desserts, soup, mini meals, shelf stable, and bulk

for centres, snack items, and cultural meals.

• A Product Committee of four people from

the region will oversee the range of food. The

Committee will change annually and be

elected at the Regional Food Forum. One

representative is to be from Newcastle as the

auspicing body.

Wintalyka Issue 01 / 2011

HCC FF Planning Day

95 people attended the regional conference and

the Food Expo. 16 food exhibitors attended and

the majority provided food samples. 57 people

gave feedback on the food products on offer by

filling in the Food Expo feedback form

• A central, on line ordering system will enable

services to online order and pay. Deliveries to

be weekly, fortnightly or monthly and will be

operational by October 2011.

Hunter Central Coast Food Expo

95 people attended the regional conference and

the Food Expo. 16 food exhibitors attended and

the majority provided food samples. 57 people

gave feedback on the food products on offer

by filling in the Food Expo feedback form. The

comments were collated against each exhibitor.

Most people responded positively to the range of

food exhibited some identified the products they

particularly liked. These results will contribute

towards deciding which food producers will

supply the distribution centres, and will be

passed on to the product committee

Flexible Food Model Pilot

Flexible Food will be commencing Morisset/

Toronto, Newcastle, Beresfield and Central

Coast. A training session will be held on July

14th for staff involved in this pilot. Interest in

Flexible Food has been received from other

MOW services in the state as well as Tasmania

and the ACT. This is a wonderful opportunity to

pilot a whole new way of looking at our clients’

needs and an innovative model of food services.

Hunter Central Coast ADHC Update

Luke Tregloan, Service Support and

Development Officer (Planning) Sector

Development and Planning Hunter Region

Additional funding was decided and allocated

this year in such a way that all meals services

in the Hunter and Central Coast were directly

allocated growth funding in the first round

of HACC funding this year. The majority of

meals providers also received one-off funding.

Funding was allocated in proportion to each

individual organisation’s total Meals funding.

Consultation with the NSW Meals on Wheels

Association took place during the final stages of

the planning process.

The additional funding is to be utilised towards

implementation of the Future Food Project. It is

expected that as a result of the growth and oneoff

funding allocated, that all Meals Services

will be in a position to be part of the Future

Food model. This could involve the purchase of

freezers, new IT systems or similar activities.

Any capital items (i.e. over $5,000) if purchased

with growth funding must be negotiated with

your contract manager first and approved. All

Meals services that receive Meals funding in the

Hunter and Central Coast Region are expected

to be a part of the Future Food Project. It is

intended that special conditions will be phased

in within future funding variations.

Beresfield and District Community Care

Inc Future Food and Flexible Food Pilot

Cheryl Morton Manager

Beresfield and District Community Care have

seven services including the new Flexible Food

Pilot Project.


After attending consultation meetings with

Jacquie Krassie it was seen that Beresfield

kitchen was vulnerable. It was a defining

moment when the Board invited Sue Atkins to

speak on Future Food at a Board Meeting last

December. The question then became when

do we cease to be a production kitchen? We

also wanted to be early adopters so we could

drive our own plan and have the staff own the


Change of Thinking

After research into what was available Cheryl

recommended to the Board of Management

to cease production and to source meals from

Newcastle Distribution Centre. It was important

not to lose staff jobs, so by consulting with

kitchen staff and kitchen volunteers a plan was 33

HCC FF Planning Day

Issue 01 / 2011


Beresfield and District Community

Care have seven services including

the new Flexible Food Pilot Project.

put together to cease production on the 31 May

2011 and source meals from 1 June 2011. Some

of the kitchen volunteers also volunteer in other

areas of our service and so were re-directed

with a very satisfactory outcome for everyone.

Into the Work

At the same time we have become a pilot

project for Flexible Food. In 2009 a grant from

NIB Health Fund to run a Cooking for You

and Me Programme put together by Jeanette

Robinson was very successful. The idea of the

programme is to revisit cooking skills, have the

client cook the meal and then eat it together as

a group. I have restructured our kitchen staff

to one cook retaining the kitchen position and

the other cook I re-directed into Flexible Food.

She was already doing Cooking For You and

Me. We have been able to bring Cooking under

the Flexible Food project including the Brunch

Club. The other part of the Flexible Food Cocoordinator’s

job is to develop other Flexible

Food arrangements for other clients. For

example a young man who comes to Cooking

for You and Me has challenging behaviour with

some mental health issues. In consultation

and individual planning with him, he agreed to

participate for one week in Cooking for You and

Me and the alternate week, have private cooking

lessons at his house.

Central Coast Distribution Centre: A

View of Our Process

Robyn Howes EO Central Coast MOW Inc.

June 2010 was a very significant time because

Gosford City Food Services and Wyong Shire

Food Services saw the logic of one organisation

covering the Central Coast meal services and

a combined organisation could provide greater

client choice.

A combined Gosford and Wyong Management

Committee extraordinary meeting ratified the

purchase of a Distribution Centre building.

The organisational wind-up audits of the

two services were conducted on 1 December

2010. The Central Coast Meals on Wheels

Inc. became a formally recognised entity

comprising: 900 clients, 527 volunteers with 6


Employees from the two previously existing

services recontracted to Central Coast Meals

on Wheels Inc. as part of the organisational

structural development process for the new

meal service entity.

The driving factors for the amalgamation

included a decision on the need for additional

commercial meal suppliers in order to be able to

provide additional menu items for clients. Also,

one organisation covering the Central Coast

meal services as a combined organisation could

provide a greater client choice.

At the end of July 2011 Central Coast Meals

on Wheels will move into the newly purchased

and fitted out centre which will also include the

Distribution Centre for the Central Coast.

As part of the Distribution Centre setup there

will be a system software upgrade to cope with

ordering stock, stock inventory requirements,

additional menu items and a streamlined

payment system.

The Official Opening Day for the Centre will

be in approximately September/October 2011.

Throughout these months of moving and

setting up the Distribution Centre normal day

to day delivery to our clients will continue.

An architect has been engaged to project

manage the fit out of the new centre with its

administration area, storage, delivery area

and distribution centre. We have an agreed

concept plan for the internal fit out and the

commencement date for fit-out is 17 June 2011.

We have also engaged a refrigeration specialist

to construct freezer and cool-rooms for the

distribution centre. The next step will be to


Wintalyka Issue 01 / 2011

employ a Warehouse Supervisor.

Our current meal suppliers are BCS, MCS

and Flagstaff. We will Trial an alternative

supplier for meal distribution by having a pilot

agreement for 6 months with Medirest who

produce “Steamplicity” meals. We will be

commencing the Flexible Food Pilot program

with food related social support programs e.g.

combined small lunches and other aspects

of individual Flexible Food Delivery needs

ascertained through an assessment process.

Service Delivery for Under 65s under the

HACC Reform

Steven Gal Human Services ADHC

Central Office Director Community Care


The Hunter Access Point will play a pivotal

role in the HACC reform. As will the evaluated

outcomes of the strength based approach

for future service delivery through the

Enabling Pilot Projects Including Our Care

Services Singleton (Presentation given at the

NSWMOWA Hunter Central Coast Regional


The Commonwealth Department of Health

and Ageing (DOHA) will look at MDS reports

as an information guide on services purchased

and be the basis for future funding decisions.

However there is concern that MDS data set

in most regions is flawed and that fine tuning

is needed. DOHA schedules will show what

ADHC think is the age split in client numbers in

community service organisations. DOHA will

discuss what they think the Service Provision

split between over 65 years and under 65 is

with NSW community services at the end of

2011. Renegotiation where necessary with NSW

HCC FF Planning Day

Dept Human Services Family and Community

Services will be possible. The move to new

contracts with minimum disruption to services

is anticipated. Small medium and large local

community based organisations will be part of

post July 2012 service delivery.

A Person Centred approach to service delivery

will be of great importance. Consumer driven

demand will be part of the Disability Stronger

Together Two service delivery as will Person

Centred Consumer Directed service delivery.

In 2014 people with disability will receive

funding as a package to purchase services.

Services will have to provide service contracts

to attract consumer packaging. Preceding this,

future community care funding pilots will need

to have enabling as a key facet of their service


Infrastructure positions are engaged and

supporting the HACC reform (e.g. NSWMOWA,

HDOs, MAPS). These positions don’t exist in

Disability Services but they could be used as a

basis for new disability programming. There is

ongoing evaluation of these project positions.

The new Disability Programs under Stronger

Together Two will be an opportunity for

service improvement. There will also be design

involvement invitations and service system

opportunities in the Hunter Region. A new

front end 1800 Phone number for referral

will be introduced. The Hunter Access point

will be included. The Disability Insurance

Scheme proposal has support from the NSW

Government. Further information will follow.

The NSW Government of Families, Housing,

Community Services and Indigenous Affairs

(FAHSIA) is looking to run pilots. The Hunter

will be one area to be considered because of

its very positive collegiate attitude which is a

strong point.

The Next Steps for the Flexible Food Project

The next stage to be undertaken by the Future Food Project Management will include:

• Investigation of software and online ordering systems for distribution points;

• Policies and procedures for Distribution Centres;

• Establish a Product Committee for the Distribution Centre;

• Ordering procedures for distribution centres;

• Pricing Standardisation if achievable;

• Administration Functions;

• Agreement of Manufacturers/Production kitchens;

• Assistance for kitchens ceasing production to reshape services;

• Workshop for Flexible Food staff and volunteers 14 July 2011;

• Managing Change in Food Services workshop 17 August 2011;

• Further training for services as required, in conjunction with HACC training;

• Food Safety plans for distribution centres;

• Volunteer recruitment and marketing strategies and workshops. 35

News and Updates

Model Work Health

and Safety Act

Reproduced from Work Health and Safety

WorkCover Legislation Fact Sheet

Issue 01 / 2011


What is new for NSW

under the model Work

Health and Safety Act?

The model Work Health and Safety Act will

come into effect on 1 January 2012.

Model refers to Safe Work Australia’s Work

Health and Safety framework which includes

an act, regulations and codes of practice to be

adopted by each State and Territory following

agreement to a set of principles which will

ensure that transitional arrangements are

consistent across Australia. Similar work health

and safety laws in each State and Territory will


• A consistent level of safety for all workers in


• Reduced compliance and regulatory burdens

for businesses across State and Territory


• Workers with licences or permits issued by

State work health and safety regulators the

ability to move easily between jurisdictions

• A larger resource of health and safety

information, which will deliver clear and

consistent information to all Australians

What is new for NSW under the model

WHS Act?

• An employer will become known as a “person

conducting a business or undertaking” or


• Certain volunteers will be included as a


• Health and Safety Representatives (HRSs)

will replace occupational health and

safety (OHS) representatives

• An HSR, after completing training , will

be able to issue provisional improvement

notices (PINS) and direct that unsafe work


• An employee representative body can apply

to the relevant body for a WHS entry permit,

allowing the permit holder to enter a

workplace under certain circumstances

• What is a person conducting a business or

undertaking (PCBU)?

A PCBU includes an employer, corporation,

association, partnership, sole trader and

certain volunteer organisations. For example,

a volunteer organisation that employs a person

to carry out work is a PCBU. But a volunteer

organisation that operates with volunteers and

does not employ anyone is not a PCBU. A PCBU

has the primary duty of care for workplace

health and safety

When is a person not a PCBU?

A person is not a PCBU if they are:

• Engaged solely as a worker or an officer

• An elected member of a local authority

• A volunteer association where no-one is paid

to carry out work for the association

What are the duties of a PCBU?

The duties of a PCBU, as set out in the model

WHS Act, are generally the same as those of

an employer, as set out in the OHS Act i.e. a

PCBU must ensure the health and safety of

workers, customers and visitors by eliminating

or minimizing risks at the workplace

Who is a worker?

A worker is someone who carries out work

for a PCBU. A worker includes an employee,


Wintalyka Issue 01 / 2011

News and Updates

Criminal Record


Christine Russell

As you may remember from 30 September

2009 ADHC ceased to conduct criminal record

checks and suggested that these be sought from

your local police station for $52, Crimtrac or

NSW Businesslink for $37 per employee and

$15 per volunteer or to seek out other preemployment

screening brokers.

labour hire staff, volunteer, apprentice,

work experience student, subcontractor and


What are the duties of a worker?

The duties of a worker, as set out in the model

WHS Act, are the same as an employee, as set

out in the OHS Act. While at work, a worker

must take reasonable care for their own safety

and ensure that they do not adversely affect

the health and safety of others. A worker must

comply with any reasonable instruction and

cooperate with the PCBU’s WHS policy and


Who are ‘others’ at the workplace?

Others include clients, customers and visitors

and they also have the same duties as a worker

Comment: The inclusion of volunteers within

the definition of ‘ workers’ as a means of

ensuring volunteers receive the same level

of OHS protection has been welcomed by

Volunteering Australia. However they say

that the effect of potential civil and criminal

liabilities on organisations that rely on

volunteers to manage their governance and

management is a concern and they have

written to the government for clarification

about personal, civil and criminal liability of

volunteers who govern and manage community


For more information go to:


It is still a requirement that services conduct

criminal record checks for their employees and



funded aged

care services

must conduct


record checks

on employees

to include

volunteers every

three years.

However one off criminal record checks are still

in place for HACC services until 1 July 2012.

However, there may be budgetary implications

and considerations in respect of any changes in

this requirement under the Commonwealth for


In 2012 Commonwealth Accountability

principles provide that criminal record checks

must be conducted every three years on paid

and unpaid staff who work in federally funded

aged care services. The criminal record checks

must be national and not state based.

Further developments on these requirements

will be issued as they are conveyed from ADHC

and or the Commonwealth. 37

Whose Job is it Anyw

Sue Atkins

Money Matters

Issue 01 / 2011


Recently we have been running skill

building sessions on Money Matters.

This has been a very popular discussion

group and we will be featuring a Money

Matters column in Wintalyka for the rest

of the year.

Remember there are lots of great tools in the

Members section of the website for you to use

when making policies for your organisation.

The role of the Board

• Maintain the long term financial viability and

health of the organisation

• Set financial directions for the organisation

• Sign funding agreements

• Maintain compliance

• Responsible for the cost of implementing the

organisational plan

• Approve policy and procedures for financial


• Monitor and review the finances of the


One of the most common questions

we get asked at the Association by

services is, Who should carry out

certain financial duties?

The role of the Treasurer

• Has responsibility for the financial

management of the organisation

• Ensure the Board understands its financial


• Ensure the safe custody of all money

• Ensure that adequate records are kept and

audit trails are available for all transactions

• Ensure compliance with taxation obligations

• Review internal controls procedures annually

• Circulate (and explain) information to the board

• Chair the finance committee

• Oversee the development and

implementation of financial management

policies and procedures.

• Ensure the organisation has appropriate

procedures to protect against fraud and theft

• Ensure funds are available to cover cash flow

• Ensure an audit of the books is prepared each

year and that the accounts of the

organisation are submitted to members at

the Annual General Meeting

• Exercise delegation of authority and

expenditure as determined by the Board

• Manage investments and monitor fund


• Provide regular financial reports to the Board

on year to date (YTD) expenditure against

the budget including analysis comparing

actual financial performance against

predicted financial performance

• Oversee the development of an annual budget

• Ensure financial record keeping meets

Australian Accounting Standards


Wintalyka Issue 01 / 2011

Money Matters


Resources avaliable online

• Delegations Chart

• Management Committee – Position Descriptions

• Management Committee – Treasurer’s Role Description

• Policy Template -Delegations of Authority

Working Better Module

• Developing Effective Governance

Skill Building Module

• Financial Management

The role of the Manager

• Implements financial decisions made by the


• Assist Treasurer to prepare Annual Budget

• Carry out the operational management of the


• Ensure the safe custody of all money

• Ensure that adequate records are kept and

audit trails are available for all transactions

• Ensure compliance with taxation obligations

• Review internal controls procures annually

with the Treasurer

• Prepare monthly financial reports for the


• Assist in the development and

implementation of financial management

policies and procedures

• Ensure that correct procedures are followed

by staff

• Supervises staff involved in financial

management e.g. Bookkeeper

Note that the Manager and the Treasurer have

some shared responsibilities.

The role of staff

• Follow the financial policies and procedures

of the organization

• Seek advice and assistance from the Manager

as needed

The role of volunteers

• Follow the financial policies and procedures

of the organization

Everyone in the organisation

• All people involved with finances in the

organization must act with honesty, with

due care and diligence

• Everyone should be informed of their rights

and responsibilities

• Everyone has the responsibility to act in a

responsible, professional and ethical way

• It is the responsibility of the Board to

ensure that people with appropriate skills

are managing the organizations finances

• Staff (and volunteers if needed) must

be given appropriate training to manage

financial procedures

Once roles have been decided a Delegations

Matrix needs to be made. A Delegations

Matrix clearly defines who is responsible for

duties involved in financial management.

Roles are easy to understand with a

Delegations Matrix.

Many resources are available on the Members

Section of our website in the Reference Room

/Management Support on Line. They include

information sheets, tools, skill building

modules and working better modules. Why

not play one of these modules at your next

Committee meeting?

If you need any assistance please

a call a Network Support Officer on

82194200. 39

Meals on Wheels

Issue 01 / 2011 Wintalyka







of 8 units


or$49each + GST + Freight

Model: HLP 100 Cool-Bag

Specially designed and constructed insulated bag, made

from tough,’space-age’ reflective woven fabric.

Size: Bag outer - 370(long) x 270(deep) x 220(high)mm

Size: Access hatch - 115mm square

Extra thick insulation & made from woven, heat

reflective material for maximum cooling.

Zip sealed lid and a generous zip sealed front pocket

perfect for car keys or wallet while carrying the bag.

Tough, reinforced base to ensure long wear, good looks

and good service.

Hook & loop sealed centre lid opening to allow items to be

placed into or taken out of the bag without the need to

open the entire bag - ensuring the temperature of the

other items in the bag is maintained.

Clear pouch sewn on the lid opening which may be used

to display a note - eg: a note to personnel, or the name of

the delivery or pick-up point, run number or name - as


Shoulder strap is sewn and reinforced at the side anchor


Don’t forget Model: HLP 200 Cool Bag (his big brother)

Freezer Ice Sheets:

Same tough material as HLP 100 above

Very light: 1.2kg

Bag outer size: 510(long) x 290(deep) x 330(high)

Access hatch size: 230 x 160mm

Shoulder strap and padded side handles to make carrying loads



of 4 units




Place in freezer until the sheet is frozen, then use as needed.

Suitable for food use - non-toxic.

Washable outer covering on each of the separate cells makes them

easy to clean. The separate cells makes the sheet flexible.

Each ice sheet measures 210 x 390mm, however, ice sheets can be

purchased in a size cut to suit your needs, or in a carton size roll

(un-cut) of 210mm x 9.5 meters (POA)







HLP Controls

Pty Ltd

Ph: 1800 500 160

Fax: 1800 827 160

Wintalyka Issue 01 / 2011

Short Stories

Short Stories

Social Media - Non Profits on Facebook

Research recently conducted in America on

staff from nonprofit organisations indicated

that Facebook is useful in communicating to

fans and may be helpful in converting them

into donors and or volunteers.

The research also reports that Facebook can be

important in adding to the general awareness

of an organisation. It may be time for some of

our services to think about a Facebook and/ or

social media strategy. It would be very useful

to set up volunteers as a social media network

on Facebook so that everyone, so to speak, is on

the same page.

While you’re there, why not make frriends with

some other MOW services already on Facebook,

for example, Maclean Lower Clarence Meals on


Volunteer Now!

Since April there have been over 250 online

volunteer registrations. This is such a fabulous

result and has far exceeded initial expectations

of the online functionality. With so much

communication now being sent via email

it is now more important than ever to be

connecting to the internet to check out your

emails and the Member’s section of the website.

NSW Meals on Wheels appreciate all services

that have embraced this new function and

appreciate another way to attract volunteers to

the vital service that Meals on Wheels ‘deliver’

to local communities. NSW Meals on Wheels

have been working hard to streamline the

internal process of the Volunteer Now function

and everything is now working well.

Three old guys are out walking.

First one says, ‘Windy, isn’t it?’

Second one says, ‘No, it’s


Third one says, ‘So am I. Let’s go

get a beer.’ 41

Issue 01 / 2011

Wintalyka Upfront


Wintalyka Issue 01 / 2011

Every Australian

Counts Campaign

Les MacDonald

In a remarkable display of political unanimity

we now have the emergence of something that

many of us have believed in and fought for over

many decades now. After decades of unfair

and unjust outcomes for Australians with

disabilities that depended very much on how

that disability was acquired, there now appears

to be an emerging political consensus that

Australia is desperately in need of a national

disability insurance scheme and that action

needs to be taken to make it a reality.

The NSW Government has endorsed the need

for such a scheme and it has recently been

recommended by the Productivity Commission.

I would encourage all services that have

an interest, and belief, in the need for

such a scheme to register their support

for such a scheme via the national

campaign Every Australian Counts at

The introduction of such a scheme will herald

the end of the idiosyncratic and unfair system

for the care of Australians with a disability. 43


2011 Volunteer of the Year Awards

Issue 01 / 2011


Citizenship and

Communities Minister

Victor Dominello

Citizenship and Communities Minister Victor

Dominello has pledged an additional $12,000

in State Government funding for the 2011 NSW

Volunteer of the Year Award.

Mr Dominello, who has responsibility for the

Volunteering portfolio, will officially open

nominations for the Awards on Monday (9 May)

to mark the start of National Volunteer Week

which runs from May 9–15.

“I am delighted that this year $27,000

in NSW Government funding has been

provided for the annual awards run

by The Centre for Volunteering,” Mr

Dominello said.

“I congratulate The Centre for Volunteering

for its ongoing commitment to recognising

volunteers and promoting their efforts through

this important awards program.

“The O’Farrell Government has provided

this one-off funding boost for a special award

marking the 10th anniversary of the United

Nation’s International Year of the Volunteer


“In addition to existing categories, this year

there is a one-off category for the IYV+10 Award

for Volunteer Management. This award will help

highlight a sometimes under-acknowledged, but

vitally important aspect of volunteering.


“The NSW Volunteer of the Year Award

recognises the volunteers across NSW, and I

encourage people across the State to nominate

volunteers that make a difference in their

community for the 2011 Volunteer of the Year


“Over the past three years more than 900

nominations in individual and team categories

have been received. I would like to see the

number of nominations grow and the awards

even more strongly reflect the cultural and age

diversity of volunteering in our communities,” Mr

Dominello said.

In addition to the main category of Volunteer

of the Year, special awards are made for Youth,

Senior, Corporate and Team Volunteers of the


Nominations for the 2011 Awards close on 30

August. Regional awards will be presented at

local ceremonies in October and November

and winners comprise the finalists from which

overall State winners are selected. State-wide

winners will be named at a ceremony close

to the United Nations’ declared International

Volunteer Day on December 5, 2011.

For further information visit The Centre for

Volunteering’s website at www.volunteering.

To nominate a volunteer, visit: http://www.

Wintalyka Issue 01 / 2011


Local Volunteer Stories

Sawtell Meals On Wheels

Our volunteers’ morning tea was held the

local tourist attraction The Butterfly House.

Volunteers enjoyed fresh savoury a sweet

scones, tea and coffee followed by a Certificate

of Appreciation and service badge for all their

support and dedication throughout the year

presented to them by our President Helen

Miller. Other Food Services clients enjoyed a

lunch at the Pet Porpoise Pool and a Christmas

lunch at the Golden Dog Hotel in Glenreagh.

Our next trip is a mystery trip for suspense and

intrigue in September followed by Christmas in

December at the local Coffs Harbour Surf Club.

Sawtell Meals On Wheels shows its support to

the cafes associated with the OFS program by

visiting them with clients who are unable to

travel to see these attractions.

Our Seniors Week luncheon was held in the

Uniting Church in Sawtell. A hot lunch was

provided by SMOW followed by a sing-a-long by

the local Sawtell Primary School’s Junior Choir.

Money raised by the day was donated by to the

Primary School, the Cancer Research Unit and

the local RSPCA.

Sawtell MOW Volunteer Christmas Lunch

President Helen Miller & volunteer Mick

Crismale Volunteers Week 2011

Wauchope & District Delivered Meals Service

We recently had a visit from our local Federal MP, Mr Rob Oakeshott. He was invited to deliver for

us as part of National Volunteers Week in May, but that was also Parliament sitting week so he was

here on 18th July instead. We also took the opportunity to talk to him about the COAG changes to

Health and how that might impact on us.

The WDDMS Committee discuss the changes

brought about from the Health reform. L

to R: Glenda Brown (Support Worker);

Wendii Heffernan (Secretary); Kim McGrath

(President); Jutta Hall (Vice-President); Gil

Lewis (Committee Member); Ann Pereira

(Treasurer) and Rob.

Client, Jean Woolcott, at the tender age of

100 was happy to receive her meal delivery

from Rob Oakeshott and also to show him

how she had framed the certificate and letter

he sent her for her 100th birthday last year. 45

Wintalyka Issue 01 / 2011

Issue 01 / Food 2011 and Wintalyka Health

Vitality in Eating

Christine Russell

The best recipe for healthy active

ageing is to stay physically active,

stay socially active and to eat a

variety of nutritious foods.

If you want to age with vitality then there are 2 simple keys – healthy eating and physical activity.

However the literature on healthy eating is very overwhelming and can be confusing. If one looks

at recommendations in Dietary Guidelines for Australian Adults they include eating plenty of

vegetables, legumes and fruits, cereals, lean meat, fish and poultry, fat reduced milk, yoghurts and

cheeses and to drink plenty of water. To limit saturated fats, have foods that are low in salt, limit

alcohol and consume only moderate amounts of sugar.

As for older Australians they should try and enjoy 3 meals a day and to try to have

their meals in a social setting.

There are several tips for healthy eating including;

• Eat a variety of fruits and vegetables every day

• Eat a diet rich in fibre

• Choose lean cuts of meat and poultry

• Season your foods with lemon juice, herbs or spices instead of butter and salt

• Avoid foods that are high in fat especially saturated fat

• Choose healthy fats and oils such as canola, olive, sunflower and peanut oils

• Ensure you get enough calcium in milk, cheese, salmon and sardines

• Ensure you get enough protein

• Choose and prepare foods with little salt

• Reach and maintain a healthy body weight

• Watch your portion size

• Drink enough fluids especially water

• Reduce you alcohol intake to 2 standard drinks per day and two free alcohol days per week

• Watch what you eat when eating out

• Eat nutritious snacks between meals such as fruit and vegetable sticks or wholegrain high fibre bread

• Talk with a registered health professional or dietitian to enquire if you need dietary supplements

The best recipe for healthy active ageing is to stay physically active, stay socially active and to eat a

variety of nutritious foods.

For further information please visit:


Wintalyka Issue 01 / 2011 47

Issue 01 / 2011



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