The Psychiatric Hospital shall have an organized dietary services directed by qualified personnel.
(a) The Psychiatric Hospital shall provide dietetary services that meet the nutritional needs of patients according to the science of nutrition. - (i) Dietetary service must operate with safe food handling practices in accordance with the most current edition of FOOD CODE from 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 service shall be assigned to a full time qualified dietary supervisor.
- (A) If the qualified supervisor is not a registered dietitian, she/he shall be a graduate of a dietetic technician program approved by the American Dietetic Association or a dietary managers educational program approved by the Wyoming Dietary Managers Association. Training and experience in food service supervision and nutrition equivalent in content to the approved educational programs are acceptable.
- (iii) Reports of the consultant dietitian shall be made verbally and in writing to the Psychiatric Hospital Administrator. The reports shall be kept on file with notations made of actions taken by the facility.
- (A) The report shall include dates, length of time on-site, functions performed, and recommendations.
- (iv) The consultant or staff dietitian shall:
- (A) Develop written plans and conduct or supervise inservice 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 service budget; and
- (D) Maintain interdisciplinary communication and to act as the dietetic services chief liaison to the medical and nursing staffs.
- (v) The dietetary supervisor shall be responsible for:
- (A) Orientation, training, scheduling, and work assignments for all dietetary service personnel;
- (B) Menu planning, ordering or recommending the purchase of supplies, monitoring the dietary service budget, controlling costs, maintaining associated records, etc; and
- (C) Development of dietary policies and procedures. These policies shall be maintained in a manual and reviewed at least annually. Reviews and revisions shall be dated and signed by the supervisor and the consultant dietitian.
- (vi) If the dietetary supervisor has responsibility for cooking, adequate time shall be allowed for supervisory management.
(c) Hygiene of Dietetary Personnel. - (i) Food service personnel shall be in good health and shall practice safe food handling techniques in accordance with the current edition of FOOD CODE published by the U.S. Public Health Service, Food and Drug Administration.
- (ii) Personnel having symptoms of a communicable disease that can reasonable 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.
- (iii) Personnel returning to work after an absence due to illness shall receive clearance from a physician. Written clearance shall be maintained in the employees file.
- (iv) An up-to-date manual of regimens shall be available for all therapeutic diets, as 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.
048-15 Wyo. Code R. § 15-9