- (a) All foods shall be served at the proper temperatures and procedures established and implemented to serve the patient cold foods between forty-five to fifty-five degrees Fahrenheit (45˚F to 55˚F), and hot foods should register one hundred forty degrees Fahrenheit (140˚F) on the steam table and should reach the patient at no less than one hundred fifteen degrees Fahrenheit (115˚F).
- (b) Table service shall be provided for all who can and will eat at the table, including wheelchair patients.
(c)
- (1) An over-bed table shall be provided for bed patients.
- (2) Patients who are served meals in their rooms shall be provided with an over-bed table or an over-patient table of sturdy construction.
(d) The public, personnel, or patients shall not be permitted to eat or drink in the:
- (1) Kitchen;
- (2) Dishwashing area; or
- (3) Store room.
- (e) Only dietetic services and administrative personnel shall be allowed in the kitchen.
- (f) Only dietetic services personnel shall be allowed to portion out food for patients or personnel.
(g)
- (1) Trays shall not be set up until the meal is ready to be served.
- (2) Foods shall not be at the patient’s place in the dining room until the patient is at the table.
(h)
- (1) Nursing home residents will not be permitted to work in the dietetic services.
- (2) If a patient is to be allowed to scrape trays, there must be a physician’s order.
(i)
- (1) All food transported to patient rooms or to dining rooms which are not adjacent to the kitchen must be covered.
- (2) If hot and cold carts are not used to deliver trays, carts must be completely cleaned before the next use.