OAR 333-071-0510: Dietary Services

(1) An SICF, regardless of classification, shall: (a) Have an organized dietary department, directed by qualified personnel that conforms to the requirements in the Oregon Food Sanitation Rules, OAR 333-150-0000; (b) Employ supportive personnel competent to carry out the functions of the dietary service; (c) Provide dietetic services to patients in accordance with a written order by the responsible physician, or other health care practitioner authorized within the scope of his or her professional license, and record appropriate dietetic information in the patient's medical record including the following: (A) Timely and periodic assessments of the patient's nutrient intake and tolerance to the prescribed diet modification, including the effect of the patient's appetite and food habits on food intake; (B) A description of the diet instructions given to the patient or family and assessment of their diet knowledge; (C) A description or copy of the diet information forwarded to another institution upon patient discharge; and (D) Nutritional care follow-up with the patient’s health care practitioner or a health care agency. (d) Regularly review and evaluate the quality and appropriateness of nutritional care provided by the dietetic service including the nutritional adequacy of all menus. (e) Serve food that has an appetizing appearance, is palatable, is served at proper temperature and is cooked and served in such a way as to retain the nutrient value of food. (f) Restrict admittance to the kitchen area to those who must enter to perform assigned duties. (g) Develop written procedures for cleaning equipment and work areas and enforce those procedures. (2) Services of a consulting dietician shall be obtained. (3) Arrangements may be made for outside services. All food services shall meet the requirements of OAR 333-150-0000, the Oregon Food Sanitation Rules.