Food service

(a) A residential care home shall have available a minimum of three (3) meals per day, constituting a palatable, nutritionally adequate general diet and should include the basic four (4) food groups in the recommended amounts. (b) There shall be no more than fourteen (14) hours between the substantial evening meal and the following morning meal. Between meal snacks shall not replace regular meals. (c) Fresh drinking water shall be available and easily accessible to the residents. Ice from an approved source shall be available. (d) Menus shall be planned, dated, and posted at least one (1) week in advance. Menus are to be retained in the home for one (1) year. (e) Three (3) days supply of food shall be in the home at all times, including cold storage. (f) Dining room seating capacity shall be a minimum of 15 square feet per resident. (g) A residential care home having residents requiring special diet(s) prescribed by a physician shall contract with a consulting registered/licensed dietitian to provide services to institute and monitor these special diets. Special diet menus shall be approved and signed by a registered/licensed dietitian. OAC 310:680 OKLAHOMA STATE DEPARTMENT OF HEALTH 24 October 01, 2017 (h) A residential care home licensed for twenty (20) beds or more, and/or having residents who require special diets, shall designate an employee who is properly trained to supervise menu planning, food preparation, food inventory, food distribution, and health issues related to diet. (i) A residential care home providing special diets shall ensure that each resident is offered the correct diet. (j) A residential care home shall be in compliance with Chapter 257 of this Title, regarding storage, preparation, and serving of food (including milk and ice). A residential care home may use residential equipment provided that the equipment must maintain hot and cold temperatures as required in OAC 310:257. SUBCHAPTER 11. STAFFING REQUIREMENTS Section