Meals and Food Handling

(A) Inspections. The Licensed or Approved Provider shall ensure that food storage and preparation areas meet the standards defined in 105 CMR 590.000: Minimum Standards for Food Establishments, and that the food service is inspected and receives a food service permit by the local board of health, where applicable. (B) Purchased Food Services. A Licensed or Approved Provider shall purchase only from a licensed food service establishment. A Licensed or Approved Provider that purchases from a food service shall obtain from the food service provider documentation of all required inspections, licenses, and conformance with sanitary standards. Such documentation shall include copies of a current license and the most recent inspection report. (C) Meals. The Licensed or Approved Provider shall provide a nourishing well-balanced diet to all patients, and shall provide the following: (1) Dining areas that are clean, well-lit, ventilated and appropriately furnished; A dining room large enough so all patients may eat at an appropriate hour, but not necessarily simultaneously; (3) Three meals each day; (4) Food and beverages for snacks; (5) Menus for each week planned prior to the start of the week, dated and maintained for three months; and (6) Means to provide for patients with special dietary needs, including food allergies.