§483.60(a) Staffing The facility 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 in accordance with the facility assessment required at §483.71.
This includes: §483.60(a)(1) A qualified dietitian or other clinically qualified nutrition professional either full-time, part-time, or on a consultant basis. A qualified dietitian or other clinically qualified nutrition professional is one who- (i) Holds a bachelor's or higher degree granted by a regionally accredited college or university in the United States (or an equivalent foreign degree) with completion of the academic requirements of a program in nutrition or dietetics accredited by an appropriate national accreditation organization recognized for this purpose. (ii) Has completed at least 900 hours of supervised dietetics practice under the supervision of a registered dietitian or nutrition professional. (iii) Is licensed or certified as a dietitian or nutrition professional by the State in which the services are performed. In a State that does not provide for licensure or certification, the individual will be deemed to have met this requirement if he or she is recognized as a "registered dietitian" by the Commission on Dietetic Registration or its successor organization, or meets the requirements of paragraphs (a)(1)(i) and (ii) of this section. (iv) For dietitians hired or contracted with prior to November 28, 2016, meets these requirements no later than 5 years after November 28, 2016 or as required by state law.
§483.60(a)(2) If a qualified dietitian or other clinically qualified nutrition professional is not employed full-time, the facility must designate a person to serve as the director of food and nutrition services. (i) The director of food and nutrition services must at a minimum meet one of the following qualifications- (A) A certified dietary manager; or (B) A certified food service manager; or (C) Has similar national certification for food service management and safety from a national certifying body; or D) Has an associate's or higher degree in food service management or in hospitality, if the course study includes food service or restaurant management, from an accredited institution of higher learning; or (E) Has 2 or more years of experience in the position of director of food and nutrition services in a nursing facility setting and has completed a course of study in food safety and management, by no later than October 1, 2023, that includes topics integral to managing dietary operations including, but not limited to, foodborne illness, sanitation procedures, and food purchasing/receiving; and (ii) In States that have established standards for food service managers or dietary managers, meets State requirements for food service managers or dietary managers, and (iii) Receives frequently scheduled consultations from a qualified dietitian or other clinically qualified nutrition professional.
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Observations:
Based on staff interview and a review of employee credentials, it was determined the facility failed to ensure the registered dietitian (RD) provided the required on-site oversight of the food and nutrition services department.
Findings include:
A review of a facility provided job description for the Registered Dietitian (RD) indicated the position purpose includes planning, organizing, developing, and directing the nutritional care of the residents in accordance with current federal, state and local standards, guidelines, regulations and established facility policies and procedures. Major duties and responsibilities included the following: to provide registered dietitian services in one or more sites according to policies and procedures; plan, organize, develop, and direct the nutritional care of the residents in accordance with current federal, state and local standards, guidelines and regulations; assesses/monitors the residents' nutritional status and provides recommendations to clinical/medical staff; observes resident meal services to ensure diets are correct and modifications are followed; educates residents, families, and staff on nutrition concepts and diet modification; work with other members of the interdisciplinary team to ensure that modified texture or therapeutic diets are in compliance with the resident's medical condition; reviews menu changes to ensure compliance with the facility's policy and procedures and state and federal guidelines; updates diet orders and menu changes as required; conducts audits of relevant nutritional care on a routine basis; completes nutritional assessments on residents on admission, readmission, quarterly, annually, and with any changes in condition as per guidelines; performs inspections of food service areas for sanitation, order, safety, and proper performance of assigned duties; monitors residents for weight changes, nutrition support, and skin breakdown, and makes recommendations as needed; and participates in inspection surveys, ensuring compliance with nutritional and dietary policies and procedures as per state and federal guidelines.
During an interview conducted on January 28, at 12:00 PM, the Nursing Home Administrator (NHA), reported the facility's RD worked 24-32 hours per pay period (two-week intervals) and most hours worked were remotely (off-site) with one day per pay period on-site on a Saturday or Sunday. The NHA confirmed the RD had a full-time job elsewhere and was not available to the facility during regular day shift hours of 8:00 AM to 4:00 PM.
Additionally, the NHA reported that since the RD could not perform duties on-site, the facility's full-time certified dietary manager (CDM) reviews weights, performs admission interviews with residents or families and communicates the information to the RD for the assessment and documentation to be performed remotely.
The NHA also confirmed the RD did not conduct on-site supervisory oversight of the food and nutrition services department, including staff training, direct observation of residents for nutritional assessments, or monitoring of meal services.
The facility failed to ensure compliance with federal requirements by not providing the necessary on-site oversight and consultation by a qualified dietitian or clinically qualified nutrition professional. This failure created the potential for inadequate monitoring and coordination of food and nutrition services necessary to meet residents' clinical and nutritional needs.
Refer F 692
28 Pa. Code 201.14(a) Responsibility of licensee.
28 Pa Code 201.18 (b)(1)(3)(e)(1)(6) Management.
| | Plan of Correction - To be completed: 03/20/2026
1. Facility cannot retroactively correct the deficiency. Registered dietician works part time for the facility remotely with required visits to the facility once per week to complete nutritional assessments and monitor food production and service to ensure resident diets are adhered to. A certified dietary manager is full-time and provides direct oversight to the dietary department. 2. A review of responsibilities was conducted for Dietician and CDM (certified dietary manager). Dietician educated by regional dietician on oversight of resident diets, meal planning and substitution, and significant weight loss/gains. 3. Dietician will remotely communicate with CDM daily for oversight of resident clinical issues and attend a weekly IDT meeting to review significant weight losses/gains, recommendations, care planning and any additional clinical concerns from the IDT. 4. NHA/designee will review daily communication logs weekly x 4 weeks, then monthly x 2 months. Results of audits will be reviewed by the QAPI committee to ensure continued compliance with resident dietary needs, nutrition assessments and oversight of responsibilities within the dietary department. 5. Date of Compliance: March 13, 2026
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