Nursing homes and other healthcare facilities must employ sufficient staff with the appropriate competencies and skills sets to carry out the functions of the food and nutrition service, taking into consideration resident assessments, individual plans of care and the number, acuity and diagnoses of the facility’s resident population. This includes a qualified dietitian or other clinically qualified nutrition professional either full-time, part-time, or on a consultant basis, and a director of food and nutrition services who is either AJA certified, certified food service manager, or has similar national certification for food service management and safety from a national certifying body. If a qualified dietitian or other clinically qualified nutrition professional is not employed full-time, the director of food and nutrition services must receive frequently scheduled consultations from a qualified dietitian or other clinically qualified nutrition professional. Nursing homes and healthcare facilities must also ensure that staff have the appropriate competencies and skill sets to carry out the functions of the food and nutrition service, such as assessing the nutritional needs of residents, developing and evaluating regular and therapeutic diets, developing and implementing education programs, overseeing the budget and purchasing of food and supplies, and participating in quality assurance and performance improvement. If any deficiencies are found, they must be cited under F801.

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