Excerpt of letter to ODADAS regarding dietary policy and other deficiencies...
January 14, 2000
"Barbara,
Here is a copy of the revised Dietary Policies and also minutes of
documentation meetings and a sample copy of a new progress note form. Actually, there
will be a different form to correspond with schedules for each day and they do
change according to the day of the week. I would welcome your thoughts on this
approach. I have not yet received a copy of your report but I think this will
take care of the deficiencies. Let me know if there is anything else.
Thanks for your help,
Penny Walker
Dietary Services at KHK:
Lunch, dinner and a snack are provided clients by KHK. Repeating menus are
approved an based on nutrition policies written by a licensed dietician (page
45a). These policies meet the nutritional needs of clients in accordance with
the current recommended daily allowances. The program is licensed by the
Clermont County Health Department to serve food.
Lunch is a light mean, usually of soup or salad, sandwich, fruit and lowf at
milk. Prepared foods are purchased for lunch requiring minimal preparation.
Dinner is catered by a licensed caterer and brought into the facility between
4:30 and 5:00 p.m. in containers designed to control temperature. When a special
diet is ordered for a client by a physician, caterer is called the day the
order is received. Caterer prepares special meal and delivers with the main meal.
Food served for lunch and snacks are procured according to Health Department
Standards. Food is purchased from reputable purveyors and manufacturers. Food
is inspected when delivered for unsafe packaging. Broken boxes, leaky
packages, or dented cans are rejected. All foods are labeled with the date they were
delivered and the use by date. Stored foods are sealed and stored in a dry area
and rotated to ensure timely use.
The person responsible for dietary services is a dietetic technician who has
received training by the Clermont County Health Department in Food Safety and
Sanitation and Principles in Food Preparation. Lunch is prepared by this
person. All meals and snacks are served by clients on disposable paper plates,
cups, utensils, etc.
Kitchen, eating and storage areas are kept in a sanitary condition. The
kitchen is cleaned after every meal with a disinfectant. Floors are mopped 2-3
times a day with a disinfectant. The facility is sprayed monthly for pest control.
Garbage is emptied twice daily and stored in dumpster until pick up by
disposal company."
