TITLE 77: PUBLIC HEALTH
CHAPTER I: DEPARTMENT OF PUBLIC HEALTH
SUBCHAPTER c: LONG-TERM CARE FACILITIES
PART 340 ILLINOIS VETERANS' HOMES CODE
SECTION 340.1900 FOOD SERVICE STAFF
Section 340.1900 Food Service Staff
a) A full-time person who is a dietician or dietetic service supervisor shall be responsible for the total food and nutrition services of the facility. The food service supervisor may assume cooking duties but only if these duties do not interfere with the responsibilities of management and supervision.
b) If the person responsible for the food service is not a dietitian, the person shall have frequent and regularly scheduled consultation from a dietitian. This consultation, given in the facility, shall include training, as needed, in areas such as menu planning and review, food preparation, food storage, food service, safety, sanitation and use of food equipment. Clinical management of therapeutic diets shall also be included in consulting, covering areas such as tube feeding; nutritional status and requirements of residents, including weight, height, hematologic and biochemical assessments; physical limitations; adaptive eating equipment; clinical observations of nutrition, nutritional intake, resident's eating habits and preferences, and dietary restrictions.
c) A minimum of eight hours of consulting time per month shall be provided for facilities with 50 or fewer residents. An additional five minutes of consulting time per month shall be provided per resident over 50 residents, based on the average daily census for the previous year.
d) A sufficient number of food service personnel shall be employed and on duty to meet the dietary needs of all residents eating meals in the facility. Food service staff working hours shall be scheduled to meet the total dietary needs of the residents. All food service employees' time schedules and work assignments shall be posted in the kitchen. Dietary duties and job procedures shall be available in the food service for employees' information and use.
e) Food service personnel shall be in good health and shall practice hygienic food handling techniques and good personal grooming.
(Source: Amended at 23 Ill. Reg. 7931, effective July 15, 1999)