In-service training for all dietetic service personnel and maintain a record of the in-service training provided.
1. A hospital shall maintain an organized dietary service that is staffed by an adequate number of personnel. The hospital shall ensure that personnel are on duty to provide dietary services for at least 12 hours each day and that the personnel are competent to perform their duties as outlined in their job descriptions. The dietary service must be integrated with the other departments, units and services within the hospital.
2. The dietary service must be under the direction of a licensed dietitian or other professional person who:
(a) Is qualified in the field of institutional management, nutritional sciences or hotel restaurant management;
(b) Has completed an academic program in culinary arts; or
(c) Is certified as a dietary manager by the Association of Nutrition & Foodservice Professionals and has additional work experience with medical and therapeutic diets.
3. The director of the dietary service may be employed on a full-time or part-time basis, or as a consultant.
4. A hospital shall have on staff a licensed dietitian or a consultant who is licensed as a dietitian who shall provide in-service training for all dietetic service personnel and maintain a record of the in-service training provided which includes a description of the subjects covered by the training, the date that the training was given, the duration of the training and a list of the persons who attended the training.
5. Personnel of the dietary service must:
(a) Be trained in basic techniques of food sanitation;
(b) While working in the dietary service, be clean and wear clean clothing, including a cap or hairnet, or both; and
(c) Be excluded from duty when affected by a skin infection or communicable disease.
6. If an employee of the dietary service has a beard or moustache, or both, which is not closely cropped, the employee shall cover the beard or moustache, or both, while on duty.
(Added to NAC by Bd. of Health by R050-99, eff. 9-27-99; A by R068-04, 8-4-2004; R090-12, 12-20-2012)