Failure to Ensure Dietary Staff Training and Certification
Penalty
Summary
The facility failed to ensure that dietary staff were properly trained and certified to safely and effectively carry out the functions of the food and nutrition service. During observation, pureed food served to residents was found to be of mechanical soft consistency rather than pureed, and the cook responsible for preparing the puree admitted to not being trained on puree preparation, not following a recipe, and being unsure if a recipe existed. The cook also stated he was in a hurry and acknowledged the risk of possible choking for residents. The Dietary Staff/Cook Proficiency record did not specifically address pureed diets, and the facility's policy required orientation and in-service training, but there was no evidence that the cook had been trained on pureed diets at this facility. Additionally, three kitchen staff members did not have current food handler certificates despite being employed for more than 30 days, as required by the Texas Administrative Code. The facility lacked a dietary manager at the time, and responsibility for ensuring staff obtained food handler certification was unclear, falling to the administrator in the absence of a manager. Interviews with the traveling CDM and registered dietician confirmed that the lack of certification could lead to improper food handling. The administrator acknowledged the expectation for staff to obtain certification within 30 days of hire but stated there was no specific facility policy for this process.