R432-100-32. Dietary Service

  (1) There shall be an organized dietary department under the supervision of a certified dietitian or a qualified individual who, by education or specialized training and experience, is knowledgeable in food service management. If the latter is head of the department, there must be a registered dietitian on a full-time, regular part-time, or consulting basis.

  (a) Direction of the dietary service shall be provided by a person whose qualifications, authority, responsibilities and duties are approved by the administrator. The director shall have the administrative responsibility for the dietary service.

  (b) If the services of a certified dietitian are used on less than a full-time basis, the time commitment shall permit performance of all necessary functions to meet the dietary needs of the patients.

  (c) There shall be food service personnel to perform all necessary functions.

  (2) If dietetic services are provided by an outside provider, the outside provider shall comply with the standards of this section.

  (3) A current diet manual approved by the dietary department and the medical staff shall be available to dietary, medical, and nursing personnel.

  (a) The food and nutritional needs of patients, including therapeutic diets, shall be met in accordance with the orders of the physician responsible for the care of the patient, or if delegated by the physician, the orders of a qualified registered dietitian in consultation with the physician, as authorized by the medical staff and in accordance with facility policy.

  (b) Regular menus and modifications for basic therapeutic diets shall be written at least one week in advance and posted in the kitchen.

  (c) The menus shall provide for a variety of foods served in adequate amounts at each meal.

  (d) At least three meals shall be served daily with not more than a 14-hour span between the evening meal and breakfast. If a substantial evening snack is offered, a 16-hour time span is permitted.

  (e) A source of non-neutral exchanged water shall be provided for use in preparation of no sodium meals, snacks, and beverages.

  (4) The dietary department shall comply with the Utah Department of Health Food Service Sanitation Rule R392-100.

  (a) The dietary facilities and equipment shall be in compliance with federal, state, and local sanitation and safety laws and rules.

  (b) Traffic of unauthorized individuals through food preparation areas shall be controlled.

  (5) Written reports of inspections by state or local health departments shall be on file at the hospital and available for Department review.

  (6) The dietitian or authorized designee is responsible for documenting nutritional information in the patient's medical record.

  (7) Dietary orders shall be transmitted in writing to the dietary department.