Failure to Implement Policy for Safe Storage and Handling of Food Brought by Visitors
Penalty
Summary
The facility failed to implement its policy regarding the use and storage of foods brought in by family and visitors for residents. According to the facility's policy, all food brought in should be checked by dietary or licensed personnel, labeled with the resident's name, food content, date brought in, and a use-by date, and perishable foods should be stored in a designated refrigerator at appropriate temperatures. However, observations revealed that food items in residents' personal refrigerators were not labeled, and there were spills and opened, half-eaten containers present. For example, one resident's refrigerator contained two opened, unlabeled containers of chocolate pudding and a dried liquid spill, while another had commercially packaged yogurt and pudding with visible expiration dates but no facility-applied labels. Staff interviews indicated a lack of clarity and consistency regarding responsibility for monitoring and maintaining residents' personal refrigerators. Some staff believed that maintenance or housekeeping was responsible for checking refrigerator temperatures and cleanliness, while others thought it was the responsibility of the residents or their families. There were no temperature logs available at the nurses' station for the personal refrigerators, and the DON was unsure if a formal process existed for checking them. The facility's policy required education for families and residents on safe food handling and storage, but staff interviews did not confirm that this was consistently provided or documented. Resident interviews further highlighted that staff would sometimes rotate or discard old or expired food, but there was no systematic approach to ensure compliance with the facility's policy. The lack of proper labeling, monitoring of refrigerator temperatures, and regular cleaning or checking of personal refrigerators led to the deficiency, as these actions are necessary to ensure safe and sanitary storage, handling, and consumption of food brought in by visitors.