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Reporting And Data

Dietary Services

general

Latest Update: May 9, 2023
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Training Information

In-service training for all dietetic service personnel and maintain a record of the in-service training provided.

Responsible Party

Who Must Complete Training?
All dietary staff.

Deadlines

When Do I Need to Complete?
Continuous.

Method

How Do I Get Trained?
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.

Authority

The legal mandate requiring reporting

 NAC 449.3385  Dietary services: Personnel. (NRS 449.0302)

     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)

DISCLAIMER
Although many of these requirements apply to individual medical professionals and other types of hospitals and health care facilities, the information is presented solely to support Critical Access Hospitals. The reporting requirements and legal mandates on this site are not an exhaustive list and Nevada Rural Hospital Partners, Inc. bears no responsibility or liability for any hospitals' or providers' failure to comply with Federal or State laws or regulations.