Joint Commission Food and Nutrition Standards

The Joint Commission sets food and nutrition standards to ensure healthcare facilities provide safe, high-quality meals to patients. In 2022, the organization updated its requirements to improve patient care, safety, and compliance with federal regulations. These standards apply to hospitals, nursing homes, and other healthcare institutions.

Key Nutrition and Food Service Standards

1. Individualized Nutrition Care Plans

Healthcare facilities must assess each patient’s dietary needs upon admission. The nutrition assessment should consider:

• Medical conditions (diabetes, heart disease, food allergies)

• Dietary restrictions and preferences

• Nutritional risk factors (malnutrition, underweight, obesity)

A registered dietitian (RD) or trained healthcare professional should develop and oversee individualized meal plans.

2. Food Safety and Sanitation

Facilities must comply with FDA Food Code and Hazard Analysis and Critical Control Points (HACCP) to prevent foodborne illnesses. Key requirements include:

• Proper food storage, preparation, and handling

• Routine temperature monitoring of food and equipment

• Regular sanitation of kitchen surfaces and utensils

3. Staff Training and Competency

All food service employees must receive annual training on:

• Safe food handling practices

• Special dietary needs and modifications

• Emergency meal planning and distribution

4. Screening for Malnutrition

Hospitals must use validated screening tools (such as the Malnutrition Universal Screening Tool - MUST) to identify at-risk patients within 24 hours of admission. Early intervention helps prevent complications and improves recovery.

5. Patient Rights and Satisfaction

Patients should have access to culturally appropriate meals and accommodations for religious and personal preferences. Healthcare facilities must also collect and review patient feedback to improve food service quality.

 

 

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