(a)

1. (1) Staffing will be correlated to the size of the facility and the total patient meals served.
2. (2) Facilities with fifty-nine (59) beds or less shall be staffed at ten (10) minutes for each meal served.
3. (3) Facilities with sixty (60) to eighty (80) beds shall be staffed at eight and one-half (8.5) minutes for each meal served.
4. (4) Facilities with eighty-one (81) to one hundred twenty (120) beds shall be staffed at six (6) minutes for each meal served.
5. (5) Facilities with one hundred twenty-one (121) beds or more shall be staffed at five and one-half (5.5) minutes for each meal served.

(b) Method for determining dietary staffing:

1. (1) Number of minutes per meal x three (3) = number of minutes per day; and
2. (2) Number of minutes per day x number of patients divided by sixty (60) = number of hours required per day.

(c)

1. (1) Food service supervisors in homes of eighty (80) beds or less may be assigned to duties in the department, such as cooking, 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 eighty (80) beds, the food service supervisor 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.