Oregon Administrative Rules › Chapter 333 - OREGON HEALTH AUTHORITY, PUBLIC HEALTH DIVISION › Division 520 - HOSPITAL SERVICES › Section 333-520-0020 - Dietary Services

Current through Register Vol. 63, No. 7, July 1, 2024
(1) All
			 hospitals, regardless of classification, shall comply with this rule.
(2) A hospital shall:
(a) Have an organized dietary department,
			 directed by qualified personnel, that conforms to the requirements in OAR
			 333-150-0000, the Food Sanitation Rules.
(b) Employ supportive personnel competent to
			 carry out the functions of the dietary service, including a full-time director
			 with overall supervisory responsibility for the dietary service and who is:
(A) A qualified dietitian who is registered
			 by the Commission on Dietetic Registration of the Academy of Nutrition and
			 Dietetics;
(B) A person who has
			 received a baccalaureate or higher degree with major studies in food,
			 nutrition, diet therapy or food service management and has at least one year of
			 supervisory experience in a health care dietetic service, and participates in
			 continuing education related to the dietetic profession;
(C) A graduate of a dietetic technician or
			 dietetic assistant training program, corresponding or classroom, approved by
			 the Academy of Nutrition and Dietetics;
(D) A graduate of a state approved course
			 that provides 90 or more hours of classroom instruction in food service
			 supervision and has one year's experience as a supervisor in a health care
			 institution; or
(E) Has training
			 and experience in food service supervision and management in a military service
			 equivalent in content to one of the above criteria for qualifying.
(c) Contract with a dietician with
			 the qualifications listed in paragraph (2)(b)(A) of this rule, if the Director
			 is not a qualified dietitian under paragraph (2)(b)(A) of this rule, and:
(A) Consult at least quarterly with the
			 contractor;
(B) Have on file a
			 contract signed by the consultant and the hospital administrator stating the
			 relationship of the consultant to the hospital, services to be provided, length
			 of contract, terms and hours; and
(C) Require the contractor to submit
			 quarterly reports to the hospital administrator and the committee, council or
			 other reviewing body designated by the hospital as having responsibility for
			 dietary services that include:
(i) The
			 date(s) of visit(s) and length of time spent on premises;
(ii) Staff members seen;
(iii) Services performed;
(iv) Action taken on previous reports;
(v) Problems identified; and
(vi) Recommended action and
			 distribution of the report.
(d) Require the on-site visits of the
			 Consulting Dietitian to be of sufficient duration and frequency to review
			 dietetic systems and assure quality food to the patient.
(e) Provide dietetic services to patients in
			 accordance with a written order by the responsible physician, or other health
			 care practitioner authorized within the scope of his or her professional
			 license, and record appropriate dietetic information in the patient's medical
			 record including the following:
(A) Timely
			 and periodic assessments of the patient's nutrient intake and tolerance to the
			 prescribed diet modification, including the effect of the patient's appetite
			 and food habits on food intake;
(B)
			 A description of the diet instructions given to the patient or family and
			 assessment of their diet knowledge;
(C) A description or copy of the diet
			 information forwarded to another institution upon patient discharge; and
(D) Nutritional care follow-up
			 with the patient's health care practitioner or a health care agency.
(f) Regularly review and evaluate
			 the quality and appropriateness of nutritional care provided by the dietetic
			 service including the nutritional adequacy of all menus.
(g) Ensure that the Dietetic Service is
			 represented on hospital committees concerned with nutritional care.
(h) Serve food that has an appetizing
			 appearance, is palatable, is served at proper temperature and is cooked and
			 served in such a way as to retain the nutrient value of food.
(i) Restrict admittance to the kitchen area
			 to those who must enter to perform assigned duties.
(j) Develop written procedures for cleaning
			 equipment and work areas and enforce those procedures.