Failure to Ensure Kitchen Staff Training and Competency in Food and Nutrition Services
Penalty
Summary
The facility failed to ensure that kitchen staff were adequately trained and competent to perform their job duties, as evidenced by observations and staff interviews. During meal preparation for a resident on a pureed diet, a staff member was unable to specify the amount of milk added to a pureed peanut butter and jelly sandwich and adjusted the consistency by adding more sandwich rather than using a thickener or following the posted puree chart. The staff member also did not offer a variety of alternatives, stating the resident typically only ate peanut butter and jelly sandwiches, ice cream, or pudding, and did not follow the menu for other items. The Dietary Manager was unable to confirm the training or competencies of the staff, noted that most staff were not ServeSafe certified, and admitted that the puree chart and portion sizes were not consistently used. Additionally, the Dietary Manager was unaware of who was responsible for tracking resident intake and acknowledged that staff did not consistently record food temperatures. The Registered Dietician reported that she had not recently observed the puree process and was not routinely contacted regarding menu substitutions, which were not consistently documented or signed off. The facility did not have an alternative menu, and food substitutions were infrequently logged and not reviewed by the dietician as required. The staff member involved in the puree preparation later admitted to not following proper procedures and not offering sufficient alternatives. The facility was unable to provide a policy regarding kitchen staff training and competency when requested.