| (a) A provider agency must provide and document at least one hour of training initially to all staff, including volunteers, who come in contact with clients by serving and/or delivering meals before the staff or volunteers assume duties. The training must be provided in person or in a written document approved by the contract manager. Training topics must include: (1) client confidentiality; (2) procedures used in handling emergency situations involving clients; (3) sanitary methods used in serving and delivering meals; (4) general knowledge and basic techniques of working with the aged and individuals with disabilities; and (5) personal hygiene. (b) A provider agency must provide at least two hours of training to staff and volunteers who come in contact with clients other than through serving or delivering meals before they assume duties. Training topics must include: (1) client confidentiality; (2) procedures used in handling emergency situations involving clients; (3) general knowledge and basic techniques of working with the aged and individuals with disabilities; and (4) orientation on applicable Texas Department of Human Services and provider agency forms, procedures, and policies. (c) A provider agency must provide at least two hours of training to the food service supervisor before the supervisor assumes duties. Training for the supervisor must include: (1) personal hygiene; (2) food storage, preparation, and service; (3) equipment cleaning before, during, and after meal service; (4) selections of proper utensils and equipment for transporting and serving foods; (5) automatic and manual dishwashing procedures; and (6) accident prevention. (d) A provider agency must provide the food service supervisor with at least six hours of additional training to be completed no later than 30 days from the assumption of duties. This additional training may be waived if the food service supervisor can produce documentation of at least six hours of prior training or experience in the required topics. The provider agency must provide training on any of the topics not previously received. Training for the food service supervisor on food preparation topics must include: (1) practical procedures for food preparation, storage, and serving; (2) portion control of food in appropriate dishes; (3) use of standardized recipes; (4) nutritional needs and meal pattern requirements of clients to be served; and (5) quality control of: (A) flavor; (B) consistency; (C) texture; (D) temperature; and (E) appearance (including the use of garnishes). (e) Documentation of training must include name of attendee, trainer, topics covered, date, time, and duration and must be maintained according to the terms of the contract. |
