HAR §11-99-9. Dietetic services

(a) The food and nutrition needs of residents shall be met through a nourishing, well-balanced diet in accordance with the recommended dietary allowances of the Food and Nutrition Board of the National Research Council adjusted for age, sex, activity, and disability. (b) At least three meals shall be served daily, at regular times with: (1) Not more than a fourteen hour span between a substantial evening meal and breakfast on the following day. (2) Between meal nourishments consistent with need shall be offered routinely to all residents. (c) Modified or therapeutic diets shall be: (1) Prescribed by the resident's physician with a record of the diet as ordered kept on file and renewed at least annually. (2) Planned, prepared, and served by qualified personnel. (3) Reviewed and adjusted as needed by a qualified dietitian. §11-99-9 (d) Food services, planning, and storage. (1) Menus: (A) Shall be written at least one week in advance. (B) Shall provide a sufficient variety of foods in adequate amounts at each meal, and adjusted for seasonal changes, along with resident's preference as much as possible. (C) Shall be different for each day of the week. If a cycle menu is used, the cycle must cover a minimum of four weeks. (D) Shall be filed and maintained with any recorded changes, for at least three months. (2) Storing and handling of food: (A) All food shall be procured, stored, prepared, distributed, and served under sanitary conditions. (B) Dry or staple food items shall be stored above the floor in a ventilated room not subject to seepage or waste-water backflow, or contamination by condensation, leakages, rodents, or vermin. (C) Perishable foods shall be stored at the proper temperatures to conserve nutritive values and prevent spoilage. (3) Food service: (A) Food shall be served in a form consistent with the needs of the residents and their ability to consume it. (B) Food shall be served with the appropriate utensils. (C) Effective procedures to promptly and consistently clean all equipment and work areas shall be enforced. (D) All personnel handling food shall be given appropriate personal hygienic instructions at regular intervals and this procedure shall be documented. (E) Individuals needing special equipment, implements or utensils to assist them §11-99-9 when eating shall have such items provided by the facility. (F) There shall be a sufficient number of competent personnel to fulfil the food and nutrition needs of residents. Facilities providing modified or therapeutic diets shall have at least one person on the staff who has passed a dietary training course approved by the department. (G) If the food service is directed by a person other than a qualified dietitian, there shall be consultation by a dietitian or public health nutritionist. Consultation, training and inservice education shall be appropriate to staff and patient needs and shall be documented. (H) Provision may be made for food service by contract with an outside supplier. The method of the transport of such food shall be approved by the director prior to initiating such a service. [Eff. April 29, 1985] (Auth: HRS §§321-9, 321-10, 321-11, 333-53) (Imp: HRS §333-53)