Terms Used In Rhode Island General Laws 5-64.1-2

• Dietary manager: means a person who:

  (i)  Integrates and applies principles with education and training at an accredited school, college, or university in purchasing, personnel practices, supervision of people, budgeting and finance, menu planning, and nutrition;

  (ii)  Directs and coordinates food-service activities of a hospital, nursing home, or a related facility;

  (iii)  Confers with dieticians to ensure that menus and department policies conform to nutritional standards and government and established regulations and procedures;

  (iv)  Reviews patient diet information and discusses requests, changes, and inconsistencies with the patient, professional staff, and/or resident food committee or council;

  (v)  Plans and coordinates through subordinate supervisors, standards and procedures of food storage, preparation, and service, department and equipment sanitation, employee safety, and personnel policies and procedures;

  (vi)  Inspects food and food preparation and storage areas with knowledge of health and sanitation regulations;

  (vii)  Tastes, smells, and observes food to ensure conformance with recipes and appearance standards;

  (viii)  Attends meetings with employees, department heads, administration, and dieticians to discuss regulations, procedures, grievances, and recommendations for improving food service;

  (ix)  Computes operating costs for own information and for information of administration;

  (x)  In the absence of the dietician, a certified dietary manager is responsible for the department; and

  (xi)  Oversees all therapeutic diets to be planned in writing, reviewed, approved, and dated by the qualified dietician. See Rhode Island General Laws 5-64.1-3