Current through Reg. 49, No. 38; September 20, 2024
The facility must employ sufficient staff with the
appropriate competencies and skill sets to carry out the functions of the food
and nutrition services, taking into consideration resident assessments,
individual plans of care, and the number, acuity, and diagnoses of the
facility's resident population in accordance with the facility assessment
required at § 554.1931 of this chapter (relating to Facility Assessment).
This includes:
(1) a qualified
dietitian, either full-time, part-time, or on a consultant basis. A qualified
dietitian:
(A) holds a bachelors' or higher
degree granted by a regionally accredited college or university in the United
States, or an equivalent foreign degree, with completion of the academic
requirements of a program in nutrition or dietetics accredited by an
appropriate national accreditation organization recognized for this
purpose;
(B) has completed at least
900 hours of supervised dietetics practice under the supervision of a
registered dietitian or nutrition professional; and
(C) is licensed as a dietitian by the state
of Texas;
(2) a
dietitian hired or contracted with before November 28, 2016, that does not meet
the requirements in paragraph (1)(A) - (C) of this section must:
(A) be either:
(i) registered by the Commission on Dietetic
Registration or;
(ii) licensed, or
provisionally licensed, by the Texas Department of Licensing and Regulation
with at least one year of supervisory experience in dietetic service of a
health care facility; and
(B) meet the requirements in paragraph (1)(A)
- (C) of this section by November 28, 2021;
(3) if a qualified dietitian is not employed
full-time, the facility must designate a person to serve as the director of
food and nutrition services who receives frequent scheduled consultations from
a qualified dietitian and who:
(A) is a
certified dietary manager;
(B) is a
certified food service manager;
(C)
has similar national certification for food service management and safety from
a national certifying body; or
(D)
has an associate's or higher degree in food service management or in
hospitality, if the course study includes food service or restaurant
management, from an accredited institution of higher learning;
(4) a director of food and
nutrition services who is not a qualified dietitian and does not meet the
requirements in paragraph (3)(A) - (D) of this section, and who was designated
before November 28, 2016, must:
(A) be at
least:
(i) an associate-in-arts graduate in
nutrition and food service management;
(ii) a graduate of a dietetic technician or
dietetic assistant training program approved by the Academy of Nutrition and
Dietetics or the Association of Nutrition & Foodservice
Professionals;
(iii) a person who
has completed a state-agency-approved 90-hour course in food service
supervision; or
(iv) a person who
has training and experience in food service supervision and management in a
military service equivalent in content to the programs in paragraph (3) of this
section or clauses (i) - (iii) of this subparagraph and has had the person's
training credentials evaluated and approved by the nutrition program specialist
of the HHSC Regulatory Services Division; and
(B) meet one of the requirements in paragraph
(3)(A) - (D) of this subsection by November 28, 2021.
(5) Support staff. The facility must provide
sufficient support personnel to carry out the functions of the food and
nutrition service.
