048-12 Wyo. Code R. §§ 12-17 - Dietary Services
The hospital shall have an organized dietary service function directed by qualified personnel.
(a)
The hospital shall provide dietary services that meet the nutritional needs of
patients according to the science of nutrition.
(i) Dietary services must operate with safe
food handling practices in accordance with the current edition of the Food
Code, published by the U.S. Public Health Service, Food and Drug
Administration, from receipt through production and service.
(b) Dietary Supervision.
(i) Overall supervisory responsibility for
dietary services shall be assigned to a full-time qualified dietary supervisor.
(A) If the qualified dietary supervisor is
not a registered dietitian, he shall be a Dietetic Technician Registered or a
Certified Dietary Manager.
(ii) Visits of a consultant dietitian shall
be scheduled to ensure the professional dietary service needs of the facility
are met. These visits shall be scheduled for at least eight (8) hours every
other week, so that adequate time is allowed for observation of more than one
(1) meal per visit. Visits shall not be limited to evenings and weekends
only.
(iii) The registered
dietitian shall practice in accordance with current standards of professional
practice utilizing a nationally recognized, standardized assessment and
evaluation process, such as the Nutrition Care Process, a model established by
the American Dietetic Association.
(iv) Reports of the consultant dietitian
shall be made verbally and in writing to the hospital administrator. The
reports shall be kept on file with notations made of actions taken by the
facility.
(A) The reports shall include dates,
length of time on-site, functions performed, and
recommendations.
(v) The
consultant or staff dietitian shall:
(A)
Develop written plans and conduct or supervise in-service programs for dietary
personnel on a monthly basis;
(B)
Participate in the development of policies and procedures, as well as the
development and approval of all menus;
(C) Provide assistance and advice, as needed,
regarding the dietary department budget; and
(D) Maintain interdisciplinary communication
and act as the liaison to the medical and nursing staffs.
(vi) The dietary supervisor shall be
responsible for:
(A) Orientation, training,
scheduling, and work assignments for all dietary service personnel;
(B) Menu planning, ordering or recommending
the purchase of supplies, monitoring the dietary budget, controlling costs,
maintaining associated records, etc.; and
(C) Dietary policies and procedures shall be
maintained in a manual and reviewed at least annually. Reviews and revisions
shall be dated and signed by the dietary supervisor and the consultant
dietitian.
(vii) If the
dietary supervisor has responsibility for cooking, adequate time shall be
allowed for supervisory management.
(c) Hygiene of Dietary Personnel.
(i) Food service personnel shall be in good
health and shall practice safe food handling techniques in accordance with the
current edition of the Food Code published by the U.S. Public Health Service,
Food and Drug Administration.
(A) Personnel
having symptoms of a communicable disease that can reasonably be expected to be
transmitted through food, a boil, an infected wound, or an acute respiratory
infection shall not be permitted to work until medical clearance is received
from a physician.
(B) Personnel
returning to work after an absence due to having been diagnosed with a
communicable disease shall receive clearance from a physician. Written
clearance shall be maintained in the employee's file. The hospital may also
require physician's approval in the event of an infectious outbreak or upon the
advice of the infection control coordinator or the State
Epidemiologist.
(ii)
There shall be available an up-to-date manual of regimens for all therapeutic
diets, approved by the medical staff and the dietitian.
(d) Menus shall be planned and written in
advance for regular and therapeutic diets. When changes in the menu are
necessary, substitutions shall provide equal nutritive value.
Notes
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