WHO RUNS YOUR KITCHEN?
59A-36.012 SETS THE RULES FOR FOOD SERVICE IN ALFs
📜 The Regulation: 59A-36.012(1) General Responsibilities
- The administrator is ultimately responsible for food service in the facility.
- The administrator may designate another individual in writing to take responsibility for total food services and supervise kitchen staff.
- But—this designee must meet specific training and credential requirements.
👩🍳 Training and Qualifications for the Designee
✅ If the designee has
not completed core training:
They must complete the food and nutrition services module of the assisted living facility core training course before assuming responsibility for food services.
- Note: They are not required to take the 1-hour safe food handling in-service training.
✅ If the designee holds professional credentials:
They are exempt from the core training food and nutrition module if they are:
- A Certified Food Manager
- A Certified Dietary Manager
- A Registered or Licensed Dietitian
- A Dietetic Registered Technician
- A Health Department Sanitarian
In these cases, their professional certification or licensure satisfies the requirement.
🛠️ Compliance Best Practices
- Document Designations in Writing
- Keep a written statement signed by the administrator showing who is responsible for food service.
- Place it in your compliance binder and update it whenever responsibilities change.
- Verify Training Before Assignment
- Never assign food service responsibilities until the designee has completed the required training or holds one of the listed credentials.
- Keep Proof of Credentials on File
- Copies of certifications, licenses, or training completion certificates must be stored in personnel files and be readily available for surveyors.
- Maintain Oversight
- Even with a designee, the administrator is still responsible for ensuring food service meets regulations. Don’t assume delegation equals full relief of accountability.
✅ The Bottom Line
Under 59A-36.012, every assisted living facility must ensure that food service oversight is handled by a qualified and properly documented individual. Whether it’s the administrator, a trained designee, or a credentialed professional, the responsibility is clear:
- Training or credentials must be in place before assuming food service duties.
- Documentation must be accessible for AHCA inspections.
👉 Action Step: Pull your current food service designation file today. Is your designated individual properly trained or credentialed? Is it documented in writing? If not, fix it now to avoid citations.