Rule 15-16-1-52.19.1 - OrganizationThe facility shall have an organized dietary department directed by a qualified food service supervisor, with services of a registered dietitian on at least a consultant basis. However, a facility which has a contract with an outside food management company may be found to meet this requirement if the company has a therapeutic dietitian who serves, as required by scope and complexity of the services, on a full-time, part-time, or consultant basis to the facility.
1. The qualified dietitian shall be registered or eligible for registration by the Commission on Dietetic Registration.2. When a qualified dietitian is employed on a part-time or consultative basis, the dietitian shall devote enough time to accomplish the following tasks:a. Assure continuity of services;b. Direct the nutritional aspects of patient care;c. Assure that dietetic instructions are carried out;d. On occasion, supervise the serving of meals; ande. Assist in the evaluation of the dietetic services.3. Regular written reports shall be submitted to the chief executive officer on the extent of services provided by the dietitian.4. There shall be written policies and procedures for food storage, preparation, and service developed by a registered dietitian.5. The dietetic service shall have an adequate number of appropriately qualified individuals to meet the dietetic needs of the facility's patients.6. Written job descriptions of all dietary employees shall be available.7. There shall be procedures to control dietary employees with infectious and open lesions. Routine health examinations shall meet local and state codes for food service personnel.8. There shall be an on-going planned in-service training program for dietary employees which includes the proper handling of food and personal grooming, safety, sanitation, behavioral and therapeutic needs of patients.15 Miss. Code. R. 16-1-52.19.1
Miss. Code Ann. § 41-9-17