North Dakota Administrative Code › Title 33 - State Department of Health › Article 33-07 - Licensing Medical Hospitals › Chapter 33-07-01.1 - Hospitals › Section 33-07-01.1-19 - Dietary services

Current through Supplement No. 393, July, 2024
1. The general
				acute hospital shall provide dietary service to meet the needs of the patients
				served and shall ensure the following:
a. The
				hospital shall designate an employee to be responsible for the total food
				service of the facility. If this employee is not a licensed registered
				dietitian, the employee must have at least completed a food service course
				approved by the academy of nutrition and dietetics or its predecessor or
				successor organization and receive at least monthly consultation from a
				licensed registered dietitian consultant.
b. There must be current written policies and
				procedures for the dietary department.
c. The number of employees must be adequate
				to effectively perform all functions necessary to meet the dietary needs of the
				patients.
d. An individual must be
				designated to be in charge of the dietary service when the department head is
				not present.
e. Dietary personnel
				must practice recognized hygienic techniques in accordance with the food
				service sanitation manual issued by the department, food and lodging
				unit.
f. The dietitian must have
				available a diet manual of regimens for all therapeutic diets, approved jointly
				by the dietitian and medical staff. Copies must be available in the dietary
				service area.
g. At least three
				meals or their equivalent must be served daily, at regular times, with not more
				than a fourteen-hour span between a substantial evening meal and
				breakfast.
h. Regular and
				therapeutic diets must be prescribed in writing by the licensed health care
				practitioner. Regular and therapeutic menus must be planned in writing and
				served as ordered, with supervision or consultation from the
				dietitian.
i. Facilities must be
				provided for the general dietary needs of the hospital patients and staff, and
				for maintenance of sanitary conditions in the storage, preparation, service,
				and distribution of food.
(1) Appropriate
				lighting and ventilation must be maintained.
(2) Facilities for storage of personal
				effects outside of food preparation area must be provided for food service
				personnel.
(3) Lavatories,
				specifically for handwashing, with hot and cold running water, soap dispenser,
				and disposable towels, must be conveniently located.
(4) Dry or staple food items must be stored
				off the floor in a ventilated room that is free of sewage or wastewater
				backflow or contamination by condensation, leakage, rodents, or vermin, and
				separate from cleaning supplies.
(5) Effective procedures for cleaning all
				equipment and work areas must be developed and consistently followed.
(6) Dishwashing procedures and techniques
				must be carried out in compliance with state and local health codes.
(7) Waste that is not disposed of by
				mechanical means must be kept in leakproof nonabsorbent containers with
				closefitting covers and must be disposed of daily in a manner that will prevent
				transmission of disease, a nuisance, a breeding place for flies, or a feeding
				place for rodents. Containers must be thoroughly cleaned inside and outside
				each time they are emptied.