Insufficient Dietary Staff Training and Competency Documentation
Penalty
Summary
The facility failed to ensure that the contracted food service department employed sufficient staff with the appropriate competencies and skill sets to carry out the functions of the food and nutrition service. During a kitchen observation, multiple concerns were noted regarding cleanliness, food storage, safety, and sanitization. A review of the facility's grievance log from April to July revealed five grievances related to food quality, temperature, and the preparation of various meats, including issues with undercooked and overcooked foods. Interviews with the Regional Dietary Manager (RDM) and review of training records showed a lack of documented training and competency assessments for both cooks and dietary aides. Several staff members had no evidence of recent or relevant training, and there was no documentation that any dietary staff had been assessed for competency in key areas such as food storage, preparation, cooking, and serving. The facility Administrator confirmed that the consulting food service agency was responsible for staff training and competency but was unaware of the current status, and acknowledged that the concerns had been reported through the grievance process.