Failure to Ensure Safe Food Temperatures for Resident
Summary
The facility failed to ensure that a dependent resident, identified as R2, remained free from accident hazards and harm when staff fed him pureed foods without checking the temperature to ensure they were safe to eat. R2, who had severe cognitive impairment and was dependent on staff for assistance with eating, was served hot pureed soup and a pureed grilled cheese sandwich. The soup had been heated to 196 degrees Fahrenheit, and the sandwich to 150 degrees Fahrenheit, without the temperature being checked before serving. This resulted in R2 grimacing and pulling his head back, indicating discomfort from the hot food. The dietary staff heated the pureed foods in the microwave and placed them in insulated containers on a steam table, but did not check the temperatures before sending them to the nursing staff. The facility's food temperature logs showed that all meals lacked documentation of temperatures obtained prior to serving, with hot food items consistently above 165 degrees Fahrenheit. Dietary staff were unaware of any limitations on hot food temperatures to prevent burns, and nursing staff were expected to check food temperatures by holding their hand over the food before serving. The facility's policy required that all food be assessed for safety before assisting a resident with feeding, but this was not followed. The failure to check the temperature of the pureed foods before serving placed R2 in immediate jeopardy, as confirmed by the administrative staff who acknowledged the non-verbal signs of pain exhibited by R2 when served the hot food.
Removal Plan
- Education and policies reviewed by the Care Plan Team
- Held a QAPI meeting to discuss issues identified and plan of correction with Medical Director, CEO, COO, LTC Director, DON, ADON, Floor Charge Nurse, CSSD and Dietary Manager
- Education provided to ensure nursing staff and dietary staff know the correct procedure for monitoring food temperatures prior to serving pureed food to a resident
- All staff will be notified of changes in procedure and given verbal education and instruction on serving pureed food to a resident prior to returning to work. Signatures will be collected to signify understanding
- Dietary will track pureed food for temperature prior to leaving the kitchen and will not leave the kitchen window unless between the range of 145-165 degrees Fahrenheit. A log will be created to allow staff to log temperature prior to serving and include section for comments if the food did not leave the kitchen for a specific reason. The Dietary Manager will check documentation for compliance
- Audit will be performed during mealtimes, and randomly
- Results of Audits findings will be reviewed at QAPI meetings
Penalty
Resources
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