Failure to Prepare Palatable and Safe Food Due to Lack of Training and Recipe Use
Penalty
Summary
The facility failed to ensure that food was prepared in a safe, palatable, and attractive manner, particularly in the preparation of pureed food items. Observations revealed that a Dietary Aide (DA) did not follow puree recipes, did not measure liquids or thickeners, and was not trained on the correct procedures for preparing pureed foods. The DA relied on personal judgment to determine the amount and type of liquid to add, and was unaware of the existence of recipes or the importance of consistency in food texture, which could affect resident safety. The DA also did not take temperatures of the pureed foods before serving. The Dietary Manager (DM) confirmed that none of the Dietary Aides had received training on preparing purees and acknowledged that staff often filled in for positions without proper training. Multiple residents interviewed expressed dissatisfaction with the quality, temperature, and taste of the food, describing it as unappetizing and not good. Observations of a lunch test tray showed the food was unappetizing in appearance, with dried-out meat and overly peppered gravy, and the meat was difficult to cut. The Registered Dietician indicated that the DM was instructed to provide menus and recipes to staff, but there was no evidence that this had been done. The DM also stated there was no specific policy related to food palatability. Record review showed no significant weight loss among residents at the time of the survey.