FOOD SERVICES DEPARTMENT

 

POLICY STATEMENT.

The Division of Veterans Healthcare Services (DVHS) requires each of the New Jersey Veterans Memorial Homes (VMH) to establish a Food Services Department that functions under the direction of a full time Food Services Director who, if not a Dietitian, shall function with scheduled consultations with a Clinical Dietitian, and be responsible for the direction, provision, and quality of dietary services.

PURPOSE.

This policy and procedure shall serve to ensure VMH residents are provided dietary services that meet each individual’s nutritional and therapeutic needs, cultural background, food habits, personal preferences, and that are served in the appropriate consistency, at the proper temperature, and in a timely manner.

PROCEDURE.

  1. New Jersey Veterans Memorial Homes’ Food Services Department

    1. The New Jersey Veterans Memorial Homes shall establish a Food Services Department that functions under the direction of a full time Food Services Director who, if not a Dietitian, shall function with scheduled consultations with a Clinical Dietitian, and in accordance with Federal and State regulatory and licensing requirements. The Food Services Department shall:

      1. Plan menus to meet the nutritional and therapeutic needs of the VMH residents, in accordance with physicians' or advanced practice nurses’ orders. Menus shall be planned and scheduled by the Food Services Director or the Dietitian, and shall be approved by the Dietitian at least 14 days in advance.

      2. Prepare and serve attractive and satisfying meals, under appropriate standards of sanitation, for VMH residents and personnel.

      3. Operate with safe food handling practices in accordance with Chapter 24 of the New Jersey Sanitary Code, N.J.A.C. 8:24.

      4. Establish a spirit of cooperative teamwork among all Food Services Department employees in order to efficiently carry out the objectives of the Nutritional Care Services Department.

      5. Provide a ready reference to established procedures to assure the provision of quality food service is maintained.

      6. Provide at least three meals, or their equivalent, to be served each day at regular times, with not more than a 14-hour lapse between a substantial evening meal and breakfast.  Breakfast must not be served before 7:00 AM, unless requested by the resident.

Revised:    July 2005
Revised:   July 2007
Revised:   August 2009_

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