(a)  The hospice shall develop and maintain written policies and procedures for dietary services.

(b)  Dietary services shall be provided directly or may be provided through written agreement with a food service company.  The written agreement, if applicable, shall meet the provisions of Rule .0505 of this Subchapter.

(c)  The hospice shall assure that residents' favorite foods are included in their diets whenever possible.

(d)  The food service shall be planned and staffed to serve three balanced meals at regular intervals or at a variety of times depending upon the needs of the residents.  No more than 14 hours shall elapse between a substantial evening meal and breakfast.

(e)  The hospice shall appoint a staff member trained or experienced in food management to:

(1)           plan menus to meet the nutritional needs of the residents.

(2)           supervise meal preparation and service.

(f)  Therapeutic diets shall be prescribed by the physician and planned by a registered dietitian.

(g)  Between‑meal snacks of nourishing quality shall be offered and be available on a 24 hour basis.

(h)  The procurement, storage and refrigeration of food, refuse handling and pest control shall comply with the most current sanitation rules promulgated by the Division of Environmental Health.


History Note:        Authority G.S. 131E‑202;

Eff. June 1, 1991.