(1) Persons responsible for the direction of food services in long-term care facilities having more than fifty (50) beds, at a minimum, shall be: Certified as a certified dietary manager or food service supervisor; or
(2) Enrolled in a food service supervisor's course approved by the Office of Long-Term Care.
(3) Certified dietary managers or food service supervisors shall be required to complete fifteen (15) hours of continuing education per year.
(4) The continuing education courses shall be offered by the Association of Nutrition and Foodservice Professionals or a comparable body and shall be approved by the office in order for the courses to be counted toward completion of the fifteen (15) hours.
(5) Long-term care facilities having fifty (50) or fewer beds shall allot adequate hours per week for the certified dietary manager or food service supervisor to perform supervisory duties.