Current through Bulletin 2024-06, March 15, 2024
(1) The licensee
shall ensure that there is an organized dietary department under the
supervision of a certified dietitian or a qualified individual who, by
education or specialized training and experience, is knowledgeable in food
service management. If the latter is head of the department, they shall retain
a registered dietitian on a full-time, regular part-time, or consulting basis.
(a) A person whose qualifications, authority,
responsibilities, and duties are approved by the administrator shall provide
direction of the dietary service. The director shall have the administrative
responsibility for the dietary service.
(b) If the services of a certified dietitian
are used on less than a full-time basis, the time commitment shall permit
performance of any necessary functions to meet the dietary needs of the
patients.
(c) The licensee shall
ensure there are food service personnel to perform any necessary
functions.
(2) If
dietetic services are provided by an outside provider, the outside provider
shall comply with the standards of this section.
(3) The dietary department personnel shall
provide a current diet manual, approved by the dietary department and the
medical staff, to be available to dietary, medical, and nursing personnel.
(a) The dietary department personnel shall
meet the food and nutritional needs of patients, including therapeutic diets,
in accordance with the orders of the physician responsible for the care of the
patient, or if delegated by the physician, the orders of a qualified registered
dietitian in consultation with the physician, as authorized by the medical
staff and in accordance with facility policy.
(b) Dietary department personnel shall write
regular menus and modifications for basic therapeutic diets at least one week
in advance and posted in the kitchen.
(c) The menus shall provide for a variety of
foods served in adequate amounts at each meal.
(d) The dietary department shall serve at
least three meals daily with not more than a 14-hour span between the evening
meal and breakfast. If a substantial evening snack is offered, a 16-hour time
span is permitted.
(e) The dietary
department shall provide a source of non-neutral exchanged water for use in
preparation of no sodium meals, snacks, and beverages.
(4) The dietary department personnel shall
comply with the Utah Department of Health and Human Services Food Service
Sanitation Rule R392-100.
(a) The licensee
shall ensure that the dietary facilities and equipment are in compliance with
federal, state, and local sanitation and safety laws and rules.
(b) The licensee shall control traffic of
unauthorized individuals through food preparation areas.
(5) The licensee shall maintain written
reports of inspections by state or local health departments on file at the
hospital and available for department review.
(6) The dietitian or authorized designee is
responsible for documenting nutritional information in the patient's medical
record.
(7) The licensee shall
ensure that any dietary orders are transmitted in writing to the dietary
department.
