(a)

1. (1) Staffing shall be correlated to the:

   1. (A) Size of the facility; and
   2. (B) Total patient meals served.

2. (2) Facilities with:

   1. (A) Fifty-nine (59) beds or less shall be staffed at ten (10) minutes for each meal served;
   2. (B) Sixty (60) to eighty (80) beds shall be staffed at eight and one-half (8.5) minutes for each meal served;
   3. (C) Eighty-one (81) to one hundred twenty (120) beds shall be staffed at six (6) minutes for each meal served; and
   4. (D) One hundred twenty-one (121) beds or more shall be staffed at five and one-half (5.5) minutes for each meal served.

(c)

1. (1) Food service supervisors or certified dietary managers in homes of fifty (50) beds or less may be assigned to duties in the Department of Human Services, such as cooking, for no more than fifty percent (50%) of their total work hours, but must be allowed adequate time for supervisory tasks.
2. (2) In homes of more than fifty (50) beds, the food service supervisor, certified dietary manager, or an individual enrolled in a food service supervisor course approved by the Office of Long-Term Care may be assigned to duties such as cooking no more than twenty-five percent (25%) of their total work hours, but must be allowed adequate time from these assignments for supervisory tasks.

(d)

1. (1) The number of employees will be rounded off to the nearest whole number.
2. (2) If deficiencies are found that directly relate to shortage of personnel, additional personnel will be required.