10-144-118 Me. Code R. § 12.A

Current through 2024-51, December 18, 2024

Section 144-118-12.A - Staff

12.A.1. There must be sufficient adequately trained staff to carry out the functions of dietetic services and to meet the food and nutrition needs of clients.

12.A.2. Staff must maintain a high degree of personal cleanliness and conform to good hygienic practices.

12.A.3. A licensed dietitian must be employed either full-time, part-time or on a consultant basis at the facility's discretion.

a. When a dietitian is employed on a consultant basis, the dietitian must prepare a written report for the administration including dates, times, services rendered, problems identified and recommendations made.

Consultation time must be at least eight (8) hours minimum per quarter. Consultation time beyond eight (8) hours per quarter must have prior approval from the Department.

12.A.4. In an ICF/MR with less than twenty (20) beds, where a licensed dietitian is not employed full-time, the facility must designate a person responsible for food services.

In an ICF/MR-with twenty (20) beds or more, the facility must have a Director of Food Services.

12.A.5. The functions of the person responsible for food and nutrition services include performance or supervision of the following:

a. Training and establishing work schedules and assignments for staff;

b. Menu planning and purchasing of food and supplies;

c. Preparing and serving of all food,

d. Assuring proper food storage;

e. Assuring proper sanitation in the kitchen and all other areas where food is prepared and/or stored;

f. Dishwashing;

g. Monitoring clients' food preferences, intake and tolerance to diet;

h. Gathering nutritional data for the dietitian to assess;

i. Participating in the development and review of food and nutrition policies and procedures that may be needed.

12.A.6. Responsibilities of the dietitian include the following:

a. Assisting in the evaluation of food and nutrition services;

b. Developing a nutrition assessment format to be completed for each client on admission;

c. Identifying nutrition problems for consideration by the client's interdisciplinary team;

d. Documenting potential information regarding clients' nutritional status and care;

e.Approving all menus including prescribed, modified and special diets;

f. Approving the diet manual;

g. Planning and conducting inservice education programs, and

h. Participating in the development and review of food and nutrition policies and procedures.

10-144 C.M.R. ch. 118, § 12.A