(a) A limited services rural hospital (LSRH) shall have organized dietary services that are directed and staffed by adequate qualified personnel.(1) An LSRH that has a contract with an outside food management company or an arrangement with another hospital may meet this requirement if the food management company or other hospital:(A) has a dietitian who serves the LSRH on a full-time, part-time, or consultant basis;(B) maintains at least the minimum requirements specified in this section; and(C) provides for the frequent and systematic liaison with the LSRH medical staff for recommendations of dietetic policies affecting patient treatment.(2) The LSRH shall ensure that there are sufficient personnel to respond to the dietary needs of the patient population being served.(b) The LSRH shall employ a full-time staff who is qualified by experience or training to serve as director of the food and dietetic service and is responsible for the daily management of the dietary services. The director shall:(1) comply with a job-specific position description;(2) clearly delineate responsibility and authority;(3) participate in conferences with administration and department heads;(4) establish, implement, and enforce policies and procedures for the overall operational components of the LSRH's dietary department that include:(A) integration of the food and dietetic service into the LSRH-wide quality assessment and performance improvement program and infection control program;(B) the frequency of meals served;(C) nonroutine occurrences; and(D) identification of patient trays; and(5) maintain authority and responsibility for at least the following:(A) providing orientation and training;(B) evaluating staff performance;(C) providing work assignments;(D) supervising work and food handling techniques including kitchen sanitation and acceptable hygiene practices of food service personnel;(E) procuring food, paper, chemical, and other supplies, including implementing a first-in first-out rotation system for all food items;(F) ensuring there is a four-day food supply on hand at all times;(G) planning the menu; and(H) ensuring compliance with Texas Administrative Code