Cal. Code Regs. Tit. 22, § 72351 - Dietetic Service - Staff
(a) A
dietitian shall be employed on a full-time, part-time or consulting basis.
Part-time or consultant services shall be provided on the premises at
appropriate times on a regularly scheduled basis. A written record of the
frequency, nature and duration of the consultant's visits shall be
maintained.
(b) If a dietitian is
not employed full-time, a full-time dietetic services supervisor shall be
employed to be responsible for the operation of the food service. The dietetic
supervisor may also cook, provided sufficient time is allowed for managerial
responsibilities.
(c) Sufficient
staff shall be employed, oriented, trained and their working hours scheduled to
provide for the nutritional needs of the patients and to maintain the dietetic
service areas. If dietetic service employees are assigned duties in other
services, those duties shall not interfere with the sanitation, safety or time
required for dietetic work assignments.
(d) Current work schedules by job titles and
weekly time schedules by job titles shall be posted.
(e) Dietetic service personnel shall be
trained in basic food sanitation techniques, wear clean clothing, and a cap or
a hair net, and shall be excluded from duty when affected by skin infection or
communicable diseases. Beards and mustaches which are not closely cropped and
neatly trimmed shall be covered.
(f) Employees' street clothing stored in the
kitchen shall be in a closed area separate from food or items used in food
service.
(g) Kitchen sinks shall
not be used for handwashing. Separate handwashing facilities with soap, running
water and individual towels shall be provided.
(h) Persons other than dietetic service
personnel shall not be allowed in the kitchen areas unless required to do so in
the performance of their duties.
(i) Smoking shall not be permitted in kitchen
areas.
Notes
Note: Authority cited: Sections 1275 and 131200, Health and Safety Code. Reference: Sections 1276, 131050, 131051 and 131052, Health and Safety Code.
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