Meeting Standard 6 in Aged Care: Insights from Industry Experts

Keeping up with the strengthened aged care standards can feel challenging, particularly when trying to balance updated food and nutrition requirements with fast-changing technology. In a recent webinar hosted by SoupedUp and sponsored by Birch & Waite, leading aged care professionals shared practical strategies to meet Standard 6, enhance resident choice, and showcased how leading providers are revamping menus to meet the strengthened standards.

Our expert panellists included:

• Lee Ruane, Operations Manager, SoupedUp

• Emma Rippon, Accredited Practising Dietitian & Managing Director, Eat Well Nutrition Service

• Evie O'Brien, Channel Development Manager, Health & Aged Care, Birch & Waite Foods Pty Ltd

• Dinesh Subramani, Hotel Services Manager, mecwacare

• Alistair Fogg, General Manager Hotel Services, Warrigal Care

  
  

Here’s a comprehensive recap of the discussion, with practical takeaways and insights for aged care providers looking to navigate the strengthened food and nutrition standards.

Understanding Standard 6

The newly strengthened Standard 6 focuses on food and nutrition in aged care, emphasising resident-centered approaches, nutritional adequacy, and continuous improvement. Panellists highlighted that it’s not just about ticking compliance boxes; it’s about understanding residents’ needs and implementing processes that improve their day-to-day experience.

Evie O’Brien highlighted the importance of using the right tools and resources to support staff in improving food and nutrition outcomes. She emphasised that technology can make compliance manageable while keeping the focus on meaningful improvements for residents.

Key Takeaways:

• Standard 6 is both a regulatory requirement and a framework to improve resident wellbeing.

• Continuous improvement strategies are valued over immediate perfection.

• Operational and nutritional audits should lead to actionable changes, not just documentation.

Resident Choice & Engagement

A recurring theme in the webinar was the importance of resident engagement. Knowing your residents, building trust, and making them feel valued can dramatically improve satisfaction and compliance with Standard 6.

Dinesh Subramani highlighted the value of informal, resident-centered feedback, emphasising that understanding preferences often comes from simply engaging with residents and observing their responses.

Emma Rippon reinforced the dietitian’s perspective, highlighting that resident feedback drives menu decision (even if staff or chefs have personal preferences) - it’s how residents respond that matters. She shared an example where initially hesitant residents fell in love with a dish once it was prepared thoughtfully and presented well.

Key Takeaways:

• Build trust with residents through organic engagement rather than formal surveys alone.

• Listen to resident preferences to inform menu design and food service delivery.

• Resident satisfaction is a critical indicator of Standard 6 compliance.

Menu Design & Nutritional Standards

The conversation turned to menu design, balancing standardised menus with resident preferences, nutritional adequacy, and operational efficiency.

Alistair Fogg explained their approach, aiming for standardised menus across homes to support compliance and consistency, while acknowledging that individual resident preferences are taken into account where possible.

Emma Rippon emphasised the importance of dietitian input and nutritional oversight, explaining that while standardised menus provide a strong framework, individual homes can make small adjustments in consultation with dietitians to ensure resident preferences are reflected in practice.

Key Takeaways:

• Standardised menus improve operational consistency, ordering efficiency, and compliance.

• Dietitian involvement can ensure nutritional adequacy and adherence to Standard 6.

• Menus should remain flexible to accommodate resident choice without compromising nutritional outcomes.

Staff Training, Culture, and Operations

Implementing Standard 6 effectively requires more than menu adjustments; it’s about culture, training, and operational systems. Teams need to collaborate, share knowledge, and continuously improve processes.

Lee Ruane highlighted the importance of collaboration, noting that the best outcomes come when teams plan together and focus on residents rather than just checking compliance boxes.

Alistair Fogg highlighted how technology can support staff and operations, noting that companies like SoupedUp have been really helpful for him personally in staying organised, managing menus, and collaborating effectively with the team.

Evie O’Brien reinforced practical operational strategies, agreeing on flexible meal options to meet resident preferences while supporting kitchen teams in implementing Standard 6 efficiently.

Key Takeaways:

• A collaborative culture is essential for effective Standard 6 implementation.

• Staff training and empowerment improve engagement, resident satisfaction, and compliance.

• Technology platforms like SoupedUp can help manage menus, audits, and operational consistency efficiently.

Measuring Success & Looking Forward

The session concluded with practical strategies to monitor outcomes, measure success, and maintain momentum in compliance and resident satisfaction.

Panelists emphasised continuous improvement, not perfection, and encouraged leveraging technology and expertise to streamline processes.

Alistair Fogg summed it up with a reassuring perspective: “Continuous improvement is the goal, not immediate perfection. Take it step by step, involve your teams, and keep the resident experience at the center.”

Key Takeaways:

• Success is measured by resident satisfaction, nutritional adequacy, and operational consistency.

• Continuous improvement strategies ensure long-term adherence to Standard 6.

• Collaboration and support from technology and dietitian expertise enhance outcomes.

Wrapping Up

The insights shared by Lee Ruane, Emma Rippon, Evie O’Brien, Dinesh Subramani, and Alistair Fogg provide practical guidance for aged care providers navigating Standard 6, resident choice, and nutritional compliance. From menu planning and resident engagement to staff culture and operational systems, there are clear strategies to help aged care providers meet the strengthened standards with confidence.

Want to see the full discussion and learn even more practical tips from our panel of experts? Watch the full video below.