Current through Register Vol. 46, No. 39, September 25, 2024
The hospital shall have an organized dietary department
that is directed and staffed by an adequate number of qualified personnel. The
hospital shall ensure that each patient's dietary needs are considered and
correlated with physician's orders and with the patient's overall health status
and that quality nutritional care is provided to patients.
(a)
General.
(1) The hospital food and dietetic services,
including cafeterias and snack bars, shall be operated in conformance with the
sanitary requirements of Part 14 (Service Food Establishments) of Chapter I
(State Sanitary Code) of this Title.
(2) Nutritional needs of patients shall be
met in accordance with recognized dietary practices and in accordance with
orders of the practitioner or practitioners responsible for the care of the
patients.
(b)
Organization.
The department shall be directed on a full-time bases by
an individual who, by education or specialized training or experience, is
knowledgeable about food service management.
(1) The director shall be responsible to the
chief executive officer or his/her designee for the daily management of the
dietary services, including quality food production, service and staff
supervision and management.
(2) The
director shall ensure that:
(i) overall
coordination and integration of the therapeutic and administrative aspects of
dietetic services are maintained; and
(ii) the quality, safety and appropriateness
of the dietetic department/service functions are monitored, evaluated and that
appropriate actions based upon findings are taken.
(3) The director shall ensure that relevant
orientation and inservice education programs are conducted for dietetic
personnel and, as appropriate, for other hospital personnel that shall include,
at a minimum, personal hygiene, safety and infection control requirements and
proper methods of waste disposal.
(4) The director shall be responsible for the
development and implementation of policies and procedures concerning the scope
and conduct of dietetic services which include:
(i) nutritional care policies and procedures
which are developed by a qualified dietitian;
(ii) personal hygiene and health of dietetic
personnel; and
(iii) infection
control measures to minimize the possibility of contamination and transfer of
infection.
(5) A
dietitian, full-time, part-time or on a consultant basis shall supervise the
nutritional aspects of patient care and assure that quality nutritional care is
provided to patients.
(6) Dietetic
services shall be provided by a sufficient number of administrative and
technical personnel competent in their respective duties.
(c)
Diets.
There shall be a systematic record of diets and menus,
consistent with the physician's orders which meet the needs of the
patients.
(1) Therapeutic diets shall
be prescribed by the practitioner or practitioner's responsible for the care of
the patients.
(2) A current
therapeutic diet manual approved by the dietitian and medical staff shall be
readily available to all medical, nursing and food services
personnel.
