Breaking Down F-Tags: Understanding F801 Dietary Staffing Requirements

Qualified Dietary Staff

F801 is the tag that calls for a qualified dietary staff. This can be a deficiency that may be “easier” to avoid, simply by making sure staffing is up to date with their certificates and licenses. Under the LTCSP, this F-tag has been cited multiple times across the country related to staff not being properly designated for the role and/or not having the appropriate education and credentials (1).

The Requirement:

A nursing facility needs to employ sufficient staff with the appropriate competencies and skill sets to carry out food and nutrition services. These services include individualized care plans for residents and timely completion of nutritional assessments. Specifically, F801 requires a qualified dietitian (or other clinically qualified nutrition professional) on staff, either full-time, part-time, or as a consultant. Full-time refers to over 35 hours and part-time refers to under 35 hours per week. The regulation further states that if this qualified staff member is not employed full-time, the facility must designate a person who will serve as the Director of Food and Nutrition.

Qualifications for a Qualified Dietitian or Nutrition Professional:

A qualified dietitian or clinically qualified nutrition professional is one who holds a bachelor’s degree or higher from an accredited US college/university with completion of the academic requirements for a program in nutrition or dietetics. They need to have completed a minimum of 900 hours of supervised dietetics practice under the supervision of a registered dietitian or nutrition professional. The staff member must be licensed or certified as a dietitian or nutrition professional in the State where services are being performed. In addition, the qualified dietitian or other clinically qualified nutrition professional should:

Assess the nutritional needs of residents.
Evaluate all diets, textures, and liquids to meet the needs of the residents.
Participate in QAPI with feedback on weight gain and loss through the month.
Assist with the budget and food purchasing.
Implement person-centered programs for staff to help with in-services when needed.

Director of Food and Nutrition Services

If the qualified professional is not working full-time, the facility must have a Director of Food and Nutrition Services. To be qualified for this role, the individual must meet the requirements mentioned above within 5 years after November 28, 2016, or no later than 1 year after November 28, 2016, for staff members designated after November 28, 2016 (1).

The Director of Food and Nutrition Services must:

Be a certified dietary manager, certified food service manager, or have a similar national certification from a national certifying body for food service management and safety.
Have 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
Have 2 or more years of experience in the position of director of food and nutrition services in a nursing facility setting and have 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 (2).
They should receive a regularly scheduled and frequent visit from a qualified dietitian.

Strategies to Prevent F801 Deficiencies

To prevent F801 deficiencies, nursing facilities should prioritize adequate staffing, ensuring there are enough staff members to meet the needs of all residents. Additionally, verifying that all dietary staff possess the necessary certifications and licenses is crucial. Ongoing training is essential to keep staff updated on best practices, food safety, and resident care. Maintaining accurate records of staff qualifications, training, and resident care plans is vital for effective documentation. Finally, fostering open communication between dietary staff, nursing staff, and other healthcare professionals ensures coordinated care and prompt addressing of any potential issues.

Summary

By understanding and adhering to the requirements outlined in F801, nursing facilities can effectively address dietary staffing needs and avoid costly citations. Ensuring that qualified professionals are in place to oversee nutrition services, conduct assessments, and develop individualized care plans is crucial for the well-being of residents.