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Part III Standards for Compliance

Chapter 21 Federal Regulations

TABLE 21.7 cont. Federal Regulations That May Include Nutritional and/or Dietary Componentsa F-Tag F327 F328 F329

Regulation Hydration

Special needs Unnecessary medication Dietary services

F362b F364c F366b F368b F371c

F372d F441c F456d F464b F469d

F517 F520

Sufficient staff Food preparation Substitutes

Food storage, preparation, and distribution

Garbage disposal Infection control

Maintain equipment Dining room Pest control

Emergency procedures

Quality assessment & assurance

Summary of the Intent of Regulation

Sufficient fluids offered to maintain proper hydration and health The appropriateness of tube feedings is addressed in this tag.

Unnecessary medication may affect a resident’s ability to eat and drink properly, and the RDN will be expected to evaluate how the medications may affect nutritional status.

It is important to be knowledgeable on tags F360-F373 and to assist in meeting their requirements. The ones below are called out in the QIS process.

Sufficient staff to carry out dietary services Conserves nutritive value, palatable, appearance Alternate offered if food refused

Frequency of meals/snacks Acceptable times and snacks are offered.

Prevent the spread of food-borne illness, food contamination, and compromised food safety.

Is there a program in place that discusses how garbage is handled? Hand washing, glove use, and infection control program Safe operating condition Adequate

Is there a program in place to prevent pests in the kitchen?

The RDN should assist the dietary department in planning for emergencies.

The QAA process can be used by the dietary department to ensure trays are delivered on time, nourishments are passed, and there are general improvements in the kitchen and services.

aRefer to the Regulation and Interpretive Guidance for specific details bObserved and assessed in the QIS during the dining observation

cObserved and assessed in the QIS during the dining and the kitchen observation dObserved and assessed in the QIS during the kitchen observation.

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