Complying with dietary program requirements
As many operators of residential care facilities are aware, the culinary program can be the bane of your existence. Food quality or they lack thereof is one of the most common complaints from residents and families. The dietary program is a difficult arena because you are balancing so many different things. There is the health code for restaurants, resident’s personal food preferences and the operational aspect of providing those meals. While the facility may not be considered a ‘4-star Michelin restaurant’ you can rest assured following the following regulations, provided by the Indiana Residential Care Facility Licensing Program, will keep you in the clear for any potential issues with state surveyors:
410 IAC 16.2-5-5.1 Food and Nutritional Services
- The facility shall provide, arrange, or make available three (3) well-planned meals a day, seven (7) days a week that provide a balanced distribution of the daily nutritional requirements.
- The menu or substitutions, or both, for all meals shall be approved by a registered dietician.
(c) The facility must meet:
(1) daily dietary requirements and requests, with consideration of food allergies;
(2) reasonable religious, ethnic, and personal preferences; and
(3) the temporary need for meals delivered to the resident ‘ s room.
(d) All modified diets shall be prescribed by the attending physician.
(e) All food shall be served at a safe and appropriate temperature.
(f) All food preparation and serving areas (excluding areas in residents ‘ units) are maintained in accordance with state and local sanitation and safe food handling standards, including 410 IAC 7-24.
(g) There shall be an organized food service department directed by a supervisor competent in food service management and knowledgeable in sanitation standards, food handling, food preparation, and meal service.
(1) The supervisor must be one (1) of the following:
(A) A dietitian.
(B) A graduate or student enrolled in and within one (1) year from completing a division approved, minimum ninety (90) hour classroom instruction course that provides classroom instruction in food service supervision who has a minimum of one (1) year of experience in some aspect of institutional food service management.
(C) A graduate of a dietetic technician program approved by the American Dietetic Association.
(D) A graduate of an accredited college or university or within one (1) year of graduating from an accredited college or university with a degree in foods and nutrition or food administration with a minimum of one (1) year of experience in some aspect of foodservice management.
(E) An individual with training and experience in food service supervision and management.
(2) If the supervisor is not a dietitian, a dietitian shall provide consultant services on the premises at peak periods of operation on a regularly scheduled basis.
(3) Foodservice staff shall be on duty to ensure proper food preparation, serving, and sanitation.
(h) Diet orders shall be reviewed and revised by the physician as the resident’s condition requires.
Top Takeaways:
- (C) The facility must meet:
(1) daily dietary requirements and requests, with consideration of food allergies;
(2) reasonable religious, ethnic, and personal preferences; and
(3) the temporary need for meals delivered to the resident’s room
The facility must take the varying needs of residents due to their medical and dietary needs. Having a culinary program that is flexible and accommodating is key to avoiding potential issues.
- (2) If the supervisor is not a dietitian, a dietitian shall provide consultant services on the premises at peak periods of operation on a regularly scheduled basis.
The facility must employ a supervisor responsible for the oversight of the culinary program- if the supervisor is not a dietician you must have a consultant contracted with the facility to perform services related to the operation of the program.