Wis. Admin. Code Department of Health Services § DHS 132.63 - Dietary service
(1) DIETARY SERVICE. The facility shall
provide each resident a nourishing, palatable, well-balanced diet that meets
the daily nutritional and special dietary needs of each resident.
(2) STAFF.
(a)
Dietitian. The nursing
home shall employ or retain on a consultant basis a dietitian to plan, direct
and ensure implementation of dietary service functions.
(b)
Director of food
services.
1. The nursing home shall
designate a person to serve as the director of food services. A qualified
director of food services is a person responsible for implementation of dietary
service functions in the nursing home and who meets any of the following
requirements:
a. Is a dietitian.
b. Has completed at least a course of study
in food service management approved by the dietary managers association or an
equivalent program.
c. Holds an
associate degree as a dietetic technician from a program approved by the
American dietetics association.
2. If the director of food services is not a
dietitian, the director of food services shall consult with a qualified
dietitian on a frequent and regularly scheduled basis.
Note: For inservice training requirements, see s. DHS 132.44(2) (b).
(4) MENUS.
(a)
General. The facility
shall make reasonable adjustments to accommodate each resident's preferences,
habits, customs, appetite, and physical condition.
6. A variety of protein foods, fruits,
vegetables, dairy products, breads, and cereals shall be provided.
(b)
Therapeutic
diets. Therapeutic diets shall be prescribed by the attending
physician. The attending physician may delegate to a licensed or certified
dietitian the prescribing of a resident's diet, including a therapeutic diet,
to the extent allowed by law. Therapeutic diets shall be served consistent with
such orders.
(5) MEAL
SERVICE.
(c)
Table service.
The facility shall provide table service in dining rooms for all residents who
can and want to eat at a table, including residents in wheelchairs.
(g)
Drinking water. When a
resident is confined to bed, a covered pitcher of drinking water and a glass
shall be provided on a bedside stand. The water shall be changed frequently
during the day, and pitchers and glasses shall be sanitized daily.
Single-service disposable pitchers and glasses may be used. Common drinking
utensils shall not be used.
(7) SANITATION. All readily perishable food
and drink, except when being prepared or served, shall be kept in a
refrigerator which shall have a temperature maintained at or below 40° F.
(4°C.).
Notes
See ch. DHS 145 for the requirements for reporting incidents of suspected disease transmitted by food.
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