Failure to Maintain Competent Dietary Staff and Required Food Handler Certification
Penalty
Summary
The facility failed to employ sufficient staff with the appropriate competencies and skill sets to carry out the functions of the food and nutrition service, as evidenced by a lack of regular in-service training for all kitchen staff reviewed. Interviews revealed that instead of formal training, staff received group text reminders regarding procedures such as food temperature logging, food labeling, and sanitation, with no documentation of the frequency or content of these reminders. The Registered Dietitian Nutritionist (RDN) expressed concerns about food temperatures and indicated that ongoing staff education was expected but not documented. The Administrator was unable to provide any in-service training records for the food service staff within the requested three-month period, and it was noted that a change in the contracted food service company had occurred two months prior. Additionally, one staff member did not have documentation of a current and valid Food Handler's Certificate, as required by state regulations. The facility's policies on food preparation, service, and sanitation did not specify training expectations or qualifications for food service staff. Review of state requirements confirmed that food service employees must complete accredited food handler training within 30 days of employment. These findings were based on interviews, record reviews, and policy examinations, and involved all ten kitchen staff reviewed.