Minnesota Administrative Rules

4655.8520 DIETARY STAFF REQUIREMENTS.

Dietary staff:

A.

The dietary staff shall be adequate in number to provide personnel on duty 12 or more hours per day. They shall be trained in the performance of their assigned duties. Work assignments and duty schedules shall be posted in the dietary department.

B.

The staff shall be in good health, free from symptoms of communicable disease and from open, infected wounds.

C.

All persons working in the dietary department shall maintain personal cleanliness, wear a clean uniform, and cover their hair with a hairnet or a cap for short hair, when on duty.

D.

They shall wash their hands frequently, especially after using handkerchief or tissue, after handling soiled dishes, and after using toilet facilities and shall observe all other accepted hygienic practices in the prevention of contamination of food. The hand-washing procedure shall also apply to other staff on temporary assignment to the food service and in addition, uniforms shall be changed when soiled activities are involved.

E.

Sanitary procedures and conditions shall be maintained in the operation of the dietary department at all times.

F.

Smoking or other use of tobacco is not allowed in the food preparation or in the dishwashing area. The kitchen shall not be used for eating meals or for coffee breaks.

G.

It is recommended that the department's food handling guide entitled "Information for Food Service Personnel in Hospitals and Related Care Facilities" be made readily available for reference by all food service personnel.

Statutory Authority:

MS s 144.56; 144A.02 to 144A.08

Published Electronically:

January 19, 2005