Accessing Hospice Services

Admission to Hospice is open to people of any age, including babies and children, providing Hospice has the resources to care for them safely. All people entering Hospice are treated with dignity and respect and all care is guided by the person’s goals of their patient care which ensures a person’s wishes and preferences for care are upheld and respected.

Referrals are risk assessed on a case-by-case basis prior to admission and once admitted, assessed on a daily/as needs basis. Admissions are triaged by the Clinical Hospice Manager or Clinical Nurse according to priority of patient need and the safe capacity to provide care.

Referrals may be declined if Hospice is unable to provide safe care for the person due to limited resources, infection control issues or current patient needs within Hospice at the time of referral.

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Getting Referred

A referral is usually made by the Great Southern Palliative Care Team, a community nurse or a person’s own GP/doctor.  
People can also contact Hospice directly to discuss what support might be available.

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When referrals are made

People may be referred for Hospice care as soon as a palliative diagnosis is made, not just at the end of life stage.  Once a person’s symptom control and support needs have been met at Hospice, they may be discharged home to receive similar support and care at home from a community support service.  If needed over time, the community palliative care team or the persons GP would suggest another admission to Hospice for symptom control. 

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Hospice Care is free

All Hospice accommodation, meals and nursing care is free to the admitted person. An admitted person only needs to pay for the cost of their own medications.  Our partnering pharmacy will communicate directly with the person’s own pharmacy to ensure handover of important information about their medications.

Hospice is committed to ensuring that specialised palliative care continues to be provided to the Great Southern community for free; something that has been achieved since Hospice’s opening in 1990.

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Roast beef with green peas, roasted carrots, and potatoes garnished with rosemary, served with a side of cheesecake topped with fruit and whipped cream.