Kansas Administrative Regulations
Agency 28 - DEPARTMENT OF HEALTH AND ENVIRONMENT
Article 34 - HOSPITALS
Section 28-34-14 - Dietary department
Current through Register Vol. 43, No. 12, March 20, 2024
(a) The dietary department shall be under the supervision of qualified personnel. A consultant dietitian may supervise the dietary department of a small hospital which does not employ a full-time qualified dietitian; a properly qualified food service supervisor may substitute if a qualified dietitian is not available.
(b) In the absence of a full-time dietitian or food service supervisor, there shall be a cook manager who is responsible for the daily management of the department.
(c) There shall be written policies for food storage, preparation, and service. Policies shall conform to good sanitation practices.
(d) The food and nutritional needs of patients shall be met in accordance with the recommended dietary allowance of the food and nutrition board of the national research council and in accordance with physician's orders.
(e) Regular menus and modifications for basic therapeutic diets shall be written at least one week in advance and posted in the kitchen.
(f) Adequate administrative, working, and storage space and facilities shall be provided. There shall be a separate storage area above floor level for food.
(g) There shall be a dining area appropriate to the needs of the hospital.
(h) Dumbwaiters or other transportation equipment shall not be used to transport simultaneously both clean and unclean dishes. Dumbwaiters and other transportation equipment shall be cleaned and disinfected daily.
(i) Equipment and facilities shall be adequate to allow storage, preparation, cooking, and serving of food and drink to patients, staff, and employees in a proper and sanitary manner. There shall be separate handwashing facilities in the food preparation and service area.
(j) Temperatures in food freezers shall be no higher than 0° Fahrenheit.
(k) Dishes and utensils shall be washed in water at 140° Fahrenheit, and shall be rinsed at 180° Fahrenheit.
(l) Food service personnel shall wear washable garments, hair nets covering all of the hair (for women), clean caps (for men), and shall keep hands and fingernails clean at all times.
(m) Foods being transported shall be protected from contamination and held at proper temperatures in clean containers or serving carts.
(n) All applicable codes and ordinances shall be met.
(o) Storage of toxic agents shall be prohibited in food preparation and food serving areas.
(p) Only grade "A" pasteurized milk shall be used. Milk and fluid milk products shall be served from the distributor's original containers or from a bulk container equipped with an approved dispensing device.
(q) All red meat and poultry shall be state or federally inspected and approved.
(r) Food returned on patient's trays shall not be reused.
