Currimundi Special School


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Access Guide

  • General Access
  • Communication
  • Vision
  • Hearing
  • Physical - Mobility
  • Physical - Wheelchair
  • Allergies and Intolerances

GENERAL ACCESS

 Offer a range of contact methods for receiving complaints and discussing feedback regarding accessibility issues/barriers.
 Employ people with disability
 Trained staff in disability awareness
 Have accessibility information and photos, including of a bathroom, room and/or floor plan on your website (can be emailed on request)
 Have a place to store mobility and/or medical equipment (eg beach wheelchair, hoist, oxygen).
 Have a place to store mobility and/or medical equipment (ask customer service teams onsite for support)
 Have measurements of key access points and features such as doorway widths, with Cérge Virtual Tour
 Provide a detailed map (‘Mobility Map’), which includes accessible features from Virtual Tour

COMMUNICATION

 Use Plain English / easy read signage and information (includes menus and emergency information)
 A quiet space is available at the venue/ facility
 Trained staff in communicating with people with learning or behavioural challenges
 Trained staff to use a DeafBlind Communicator (a portable device consisting of a DB-Phone and DB-Braille with QWERTY or Perkins keyboard)
 Provide clear, concise internal and external directional signage throughout your facility.
 Use communication boards to support communication
 Recognise the Sunflower Program

VISION

 Provide information in large print
 Provide information in audio format (includes an audio described map of your venue, audio descs of performances and/ or displays)
 Provide digital communication materials (hard copy information is also available on line)
 Have an appropriate area for toileting an assistance dog
 Have audio enabled lifts
 Have raised tactile buttons in our lifts
 Have handrails on all our stairways
 Have Exit signs which are visible at a ground level (high level signs are difficult to see in a fire)
 Have effective lighting throughout facility.
 Have tactile tiles prior to steps, ramps, jetties, piers and other hazards.
 Use easy read fonts in our signage and communication materials

HEARING

 Have a hearing loop
 Staff are trained in communicating with people who are deaf or have hearing loss
 Staff are trained in Auslan
 Caption all entertainment (TVs, live shows, performances)
 Have TVs with captioning option
 Have visual alerts for emergencies (Include flashing light)
 Have a low noise areas with hearing loss friendly acoustics and adequate lighting for viewing facial expressions

PHYSICAL - MOBILITY

 Use floors/coverings which are slip resistant, firm and smooth
 Use non-slip tiles in the bathroom or slip resistant matting
 Have grab rails in the bathroom
 Provide seating in common areas including reception area. Seating provided is a variety/range and include some with back rests and arm rests.

PHYSICAL - WHEELCHAIR

 Have step free outdoor pathways
 Have step free access to the conference or function room
 Have lifts with enough space for people using a mobility aid to enter and turn around to use the lift buttons. Buttons are at accessible height.
 Have an accessible public toilet which is unlocked
 Have a wheelchair/scooter charging station (power point) in an accessible location
 Provide portable hoist
 Have at four (4) wheelchair accessible parking spaces
 Have a wheelchair accessible toilet
 Have a wheelchair accessible shower and change room
 Provide wheelchair access to pool
 Provide wheelchair access to gym
 Have a pool ramp/hoist enabling entry into pool
 Provide a low height counter suitable for a person using a wheelchair or a person of small stature
 Have clear space between furniture and exhibits for a person to manoeuvre a mobility aid
 Virtual tour provides detailed measurements of boat, bus and train aisles and access points

ALLERGIES AND INTOLERANCES

 Modify our cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc)
 Trained staff to respond to allergic reactions
 Adhere to The Food Authority requirements for allergy management in food preparation
 Have equipment to respond to anaphylactic shock such as epipens and defibrillator
 Provide toiletries which are chemical and fragrance free (if requested)
 Use organic (chemical and fragrance free) cleaning products