La. Admin. Code tit. 48 § III-529

Current through Register Vol. 50, No. 11, November 20, 2024

Section III-529 - Dietetic Services

A. Where applicable, there shall be an organized dietary department directed by qualified personnel and integrated with other departments of the center. Services shall be provided for the general dietary needs of the center, including the preparation of modified special diets.

B. There shall be one or more full-time registered dietitians or a part-time or consultant dietitian with therapeutic training giving a minimum of eight hours per month in each facility which shall be sufficient to provide a food service meeting Division of Licensing and Certification section standards. A written contract between the facility and the consultant dietitian, and written records of each dietary consultation shall be on file in the administrator's office. In the absence of a full-time dietitian, there shall be a full-time qualified person responsible for directing the department's activities and integrating with other departments in the facility.

C. There shall be a systematic record of diets to be correlated with the medical records.

D. The dietary department shall have a dietary procedures manual containing objectives of the department, responsibilities of the department and its personnel, personnel policies, menu planning, food purchasing, food storage, care of equipment policies, and job descriptions.

E. All dietary personnel must obtain pre-employment and regular annual physical examinations to include serology, throat culture, and chest x-ray.

F. The dietary supervisor shall attend all routine department head meetings, help develop department policies and participate in the selection of dietary employees.

G. A dietitian or dietary consultant shall conduct dietary in-service training programs of the facility.

H. There shall be staff personnel on duty no less than 12 hours a day where applicable.

I. Facilities which contract with food management companies must comply with all dietary department rules and regulations of the Division of Licensing and Certification, Department of Health and Human Resources.

J. The facility shall provide sufficient desk space for proper planning. In addition, space must be available for the dietitian to provide private counseling or instruction as needed.

K. Acceptable isolation procedures for tray service in isolation areas shall be in writing and observed.

L. Dishwashing procedures shall be in writing and posted in the dishwashing area.

M. Written health inspections of the dietary department shall be on file within the facility.

N. Notation of compliance shall be given by the dietary supervisor to the facility administrator as to recommendations of the health inspector.

O. Sanitation and storage shall comply with state regulations governing sanitation for food establishments.

P. Diets

1. Menus shall be in writing, planned one week in advance, dated, posted, and corrected to read as served. They shall be filed as served for a period of six months and there shall not be more than 14 hours between the evening meal and breakfast.

2. Therapeutic diets shall be ordered, in writing, by the physician on the patient's chart. Nursing service shall order the diet, in writing, from the dietary department.

3. Trays shall be labeled with the patient's name and diet order.

4. A diet manual, approved by the state nutrition consultant, shall be available to dietary personnel at all times for reference.

5. If a full-time dietitian is not employed by the facility, the dietary consultant shall train the dietary supervisor in the use of the diet manual.

Q. The dietary department shall include the following facilities unless commercially prepared dietary services, meals, and/or disposables are to be used:

1. food preparation center which provide lavatory for handwashing purposes;

2. food serving facilities for patients and staff;

3. dishwashing room which provide commercial-type dishwashing equipment and lavatory;

4. potwashing facilities;

5. dry storage (three-day supply);

6. cart cleaning facilities;

7. cart storage area;

8. waste disposal facilities;

9. canwashing facilities;

10. dining facilities to provide 15 square feet per person seated;

11. dietitian's office;

12. janitor's closet to provide storage for housekeeping supplies and equipment, floor receptor or service sink; and

13. toilet room which is conveniently accessible for dietary staff.

R. If a commercial service will be used, dietary areas and equipment shall be designated to accommodate the requirements for sanitary storage, processing, and handling.

La. Admin. Code tit. 48, § III-529

Promulgated by the Department of Health and Human Resources, Office of Mental Health, LR 13:246 (April 1987).

AUTHORITY NOTE: Promulgated in accordance with PL 94 :63, the Community Mental Health Centers' Act of 1975 and R.S. 1950, Title 28, §203.