NI Discussion....
Taken from a recent dietary forum.... I am in survey currently. We are being questioned about temperatures because
we had a holding temp for fish of 138 degrees (our P&P is above 135 degrees).
By the time the fish reached the unit it was temped at 128 degrees. We
unfortunately did have a resident complain the food was cold. Is there any
reference or resource I can pull out to reference that there is not a
regulation as to service temp and only one resident complaine
DIETETIC SERVICE SUPERVISOR (GRADUATES OF STATE APPROVED COMMUNITY COLLEGE PROGRAMS) IN NURSING HOME
DIETETIC SERVICE SUPERVISOR (GRADUATES OF STATE APPROVED COMMUNITY COLLEGE PROGRAMS) IN NURSING HOMES MUST NOW HAVE A NATIONAL CERTIFICATION AND BECOME CERTIFIED DIETARY MANAGERS Gathered by Linda Handy, MS, RD linda@handydietaryconsulting.com 760-466-7676 First: (Current CA Law) Why become a Certified Dietary Manager when your current certification has allowed you (in the past) to be a dietary supervisor in CA (compliance with CA State Health and Safety Code 1265.4)? Becau
