Food and nutrition

1. The facility shall appoint an employee to be responsible for complying with requirements for healthy and safe food and nutrition practices. 2. All food service personnel shall have in-service training annually. Training topics must relate to proper food handling procedures, maintenance of sanitary conditions, and food service arrangements. Documentation of annual training must be kept in the employee's file. 3. Food must be in wholesome condition, free from spoilage or contamination and must be safe for human consumption. 4. The facility shall ensure the nutritional requirements of the residents are met. The facility shall serve nutritionally balanced meals each day. Medically required special diets must be prepared for residents as needed. 5. Except for garden produce, all homegrown food, poultry, meat, eggs, and milk must be from an approved source as determined by the state or local health authorities. The facility shall document the approval of state or local health authorities. 6. Frozen homegrown food products may be served if maintained in compliance with standards prescribed by the department for food and beverage establishments. 7. The facility shall provide refrigeration for perishable food and shall maintain perishable food in accordance with standards prescribed by the state department of health for food and beverage establishments. 8. Personnel and residents helping to prepare food shall wash their hands before handling food, and as often as necessary to keep them clean, and shall use effective hair restraints to prevent contamination of food and food contact surfaces.