S.C. Code Regs. § § 61-17.1400.1405

Current through Register Vol. 48, 12, December 27, 2024

Section 61-17.1400.1405 - Meal Service Staff

A. The meal service operations shall be under the direction of a dietitian or qualified food service supervisor who shall be responsible for supervising the meal service staff, planning, preparation and serving of food and the maintenance of proper records. A staff member shall be designated, by name or position, to act in the absence of this person. (II)

B. A qualified food service supervisor shall be a person who: (II)

1. Is a graduate of a dietetic technician training program approved by the American Dietetic Association;

2. Is a graduate of a course of study meeting the requirements of the American Dietetic Association and approved by the state;

3. Is certified by the Certifying Board for Dietary Managers of the Dietary Managers Association and maintains that credential;

4. Has completed a Dietary Managers Association approved course curriculum necessary to take the certification examination required to become a certified dietary manager; or

5. Has at least three (3) years of training and experience in meal service supervision and management in a military service equivalent in content to the programs described in Sections 1405.B.1 through 1405.B.3.

C. A qualified food service supervisor shall receive consultation from a dietitian who is available on a full-time, part-time or consultant basis. (II)

D. There shall be a dietitian available to provide dietary review, menu planning, and consultation. If a dietitian is not a staff member of the facility, there shall be a valid contract for services between the facility and the dietitian. (II)

E. All meal service staff shall wear clean clothes, maintain personal cleanliness, and conform to hygienic practices while on duty. Shoes worn by meal service staff shall be closed-toed. Only authorized persons shall be allowed in the kitchen. (II)

F. Sufficient staff members shall be available to serve food and to provide individual attention and assistance, as needed. (II)

G. There shall be trained staff members to supervise the preparation and serving of the proper diet to the residents including having sufficient knowledge of food values in order to make appropriate substitutions when necessary. (II)

H. Residents shall not be permitted to engage in food preparation unless the following criteria are met: (II)

1. The ICP of the resident has indicated food preparation as suitable and/or beneficial to the resident;

2. The resident is directly supervised by staff members, for example, shall be in the food preparation area with the resident.

I. Meal service staff shall have the responsibility of accompanying the food to the floor, when necessary.

S.C. Code Regs. § 61-17.1400.1405

Replaced and amended by State Register Volume 40, Issue No. 03, eff. 3/25/2016.