Hospital Food Service Personnel Requirements

(1) When food service is provided by the facility, it must be under the direction of a qualified food service manager. The food service nutritional aspect must be the responsibility of a qualified dietitian employed by the facility on either a full-time, part-time, or consultative basis. (2) The facility must employ an adequate number of food service staff to perform effectively all defined functions. This includes cooks, bakers, dishwashers, clerks and supervisors appropriate in number to meet the needs of the facility and provide coverage for all hours of food service operation. (3) No person while known to be infected with any disease in a communicable form; or while known to be a carrier of such disease; or while known to be afflicted with boils, wounds, sores, or an acute respiratory infection must work in any area of the food service department in any capacity which there is a likelihood of such person contaminating food or food contact surfaces with pathogenic organisms or transmitting disease to other individuals. (4) All employees must wear clean garments, maintain a high degree of personal cleanliness and conform to hygienic practices while on duty. They must wash their hands thoroughly in a handwashing facility meeting the requirements of rule 0940-05-16-.33(2) before starting work and as often as necessary to remove soil and contamination. No employee must resume work after visiting the toilet room without first washing his/her hands. (5) All persons engaged in the preparation of food for patients must have a current health evaluation. Food handlers’ hair must be appropriately covered.