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Nutrition & Dietary42 CFR §483.60(d)
F0804 — Food Quality/Temp/Tasty/Attractive/Varied
F0804 requires food to be palatable, attractive, and served at the proper temperature, prepared in a form that meets individual needs. Surveyors often directly observe and taste-test food, and take temperature readings during meal service.
Common Deficiency Examples
- Food served below or above required temperature ranges
- Texture-modified food not prepared in a form appropriate to the resident's assessed needs
- Food quality (overcooked, unappetizing presentation) noted during observed meal service
- Extended delay between preparation and service affecting quality or temperature
What Your Plan of Correction Needs
F0804 PoCs benefit from concrete, measurable fixes since surveyors use direct measurement:
Observation factsspecific temperature reading or quality issue noted
Immediate actioncorrection to the meal in question if still in service
Systemic fixfood handling/holding process, equipment check, or timing adjustment between kitchen and service
Monitoring plantemperature log audits at point of service, at a defined frequency
Frequently Asked Questions
What temperature ranges apply under F0804?+
Expected ranges depend on food type (hot vs. cold items) and current food safety guidance — confirm specific temperature thresholds against current CMS/food safety standards rather than a single assumed number.
Cited on F0804? PoC360 generates your Plan of Correction instantly.
Import your CMS-2567 and get a complete PoC draft for every F-tag — corrective action, systemic fix, monitoring plan, and completion date.