Top Dietary Citation in Nursing Homes: F-812 – Food Procurement, Store/Prepare/Serve – Sanitary

When it comes to nutrition and food service in long-term care, one of the most frequently cited deficiencies by CMS is F-812, which focuses on the safe procurement, storage, preparation, and service of food under sanitary conditions.

What Does F-812 Require?

Facilities must:

  • Store food under sanitary conditions (e.g., appropriate refrigeration, covered containers, labeled and dated).

  • Prepare food in a clean environment using safe handling practices.

  • Serve food that is appetizing, safe, and at proper temperatures.

Common Survey Triggers:

  • Unlabeled, undated, or expired food in dry or cold storage.

  • Cross-contamination (e.g., raw meat stored above ready-to-eat foods).

  • Employees not using hair restraints or washing hands properly.

  • Equipment not cleaned and sanitized per schedule.

  • Temperature control issues including food not cooked to a safe temperature or cold food not kept at safe temperatures

Smart Tips to Stay Compliant:

  • Date and Label Everything

    • Use a consistent system to label food with both prep/open date and discard date. Make it easy to audit daily.

  • Monitor food cooking, handling, and storage temperatures

    • Use calibrated thermometers and temperature logs to ensure that all potentially hazardous foods are cooked, cooled, reheated, and stored at safe temperatures 

  • Conduct Mock Inspections Regularly

    • Have your dietary manager or consultant spot-check coolers, freezers, and dry storage. Create a quick checklist to document findings and action steps.

  • Review & Reinforce Staff Practices

    • Re-educate dietary staff quarterly on hand hygiene, glove use, and food handling. Consider short, in-service training with visual demos.

  • Use “First In, First Out” (FIFO)

    • Organize storage areas so older products are used first—reducing waste and risk of serving spoiled or expired food.

  • Involve Nursing and Housekeeping

    • Food safety is a team effort. Coordinate with other departments to maintain sanitary conditions in nourishment rooms and shared spaces.

 

Did You Know?

Surveyors now use CMS’s Infection Control Critical Element Pathway when reviewing kitchen sanitation. Cross-train your Infection Preventionist and Dietary Manager to conduct joint audits—it shows proactive compliance and collaboration.

 

Stay Ahead with Smart Bites

Each issue will spotlight a common challenge in LTC nutrition and provide practical tools you can use today. If you’d like help reviewing your dietary systems, contact our team at consultants@dietarysolutions.net or visit www.dietarysolutions.net.

Ashwin Lakhi