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 HOMES MUST NOW HAVE A NATIONAL CERTIFICATION AND BECOME CERTIFIED DIETARY MANAGERS Gathered by Linda Handy, MS, RD firstname.lastname@example.org 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