Section 340.1900 Food Service Staff

Section 340

Section 340.1900  Food

Service Staff

a)         A full-time person who is a dietician or dietetic service

supervisor shall be responsible for the total food and nutrition services of

the facility.  The food service supervisor may assume cooking duties but only

if these duties do not interfere with the responsibilities of management and

supervision.

b)         If the person responsible for the food service is not a

dietitian, the person shall have frequent and regularly scheduled consultation

from a dietitian.  This consultation, given in the facility, shall include

training, as needed, in areas such as menu planning and review, food

preparation, food storage, food service, safety, sanitation and use of food

equipment. Clinical management of therapeutic diets shall also be included in

consulting, covering areas such as tube feeding; nutritional status and

requirements of residents, including weight, height, hematologic and

biochemical assessments; physical limitations; adaptive eating equipment;

clinical observations of nutrition, nutritional intake, resident's eating

habits and preferences, and dietary restrictions.

c)         A minimum of eight hours of consulting time per month shall be

provided for facilities with 50 or fewer residents.  An additional five minutes

of consulting time per month shall be provided per resident over 50 residents,

based on the average daily census for the previous year.

d)         A sufficient number of food service personnel shall be

employed and on duty to meet the dietary needs of all residents eating meals in

the facility.  Food service staff working hours shall be scheduled to meet the

total dietary needs of the residents.  All food service employees' time

schedules and work assignments shall be posted in the kitchen. Dietary duties

and job procedures shall be available in the food service for employees'

information and use

ed and on duty to meet the dietary needs of all residents eating meals in

the facility.  Food service staff working hours shall be scheduled to meet the

total dietary needs of the residents.  All food service employees' time

schedules and work assignments shall be posted in the kitchen. Dietary duties

and job procedures shall be available in the food service for employees'

information and use.

e)         Food service personnel shall be in good health and shall

practice hygienic food handling techniques and good personal grooming.