Licensee Providing Food Services And Nutrition

All residential licensee required to meet this chapter of rules must comply with the requirements of this rule. Any non-residential licensee required to meet this chapter of rules, which provides food and nutrition on a regular basis to persons supported must comply with the requirements of this rule. (1) Food and nutrition must be provided in as typical a fashion as possible. (2) Records must be maintained which document the content of all meals served for, at least, the previous thirty (30) days. (3) Food must be served in appropriate quantity, at appropriate temperatures, and in a form consistent with customary situations. (4) All Persons supported, including those individuals with physical handicaps, shall be provided the opportunity to eat meals at a table in a dining area unless temporarily contra-indicated for medical reasons. (5) Provisions must be made for following special diets for persons supported when such diets are prescribed for medical or health reasons, and encouragement given to the person supported to follow such special diets. (6) In residential settings, provisions must be made for three (3) well-balanced meals at recognized mealtimes with no more than fourteen (14) hours elapsing between the evening meal and the breakfast meal the following morning. (7) In residential settings, a forty-eight (48) hour supply of food must be maintained, which is sufficient for meeting the needs of the persons supported. (8) Appropriate equipment and utensils for cooking food and serving meals must be provided in sufficient quantity to serve all persons supported. Such equipment and utensils must be in good repair and washed and sanitized after each use. (9) Kitchens must be equipped with appliances and fixtures, which are sufficient and appropriate for cooking meals, refrigerating food, washing utensils and dishes, and the sanitary disposal of waste. (10) Foods requiring cold storage must be maintained at a temperature of forty-five (45) degrees Fahrenheit or below. (11) Foods requiring frozen storage must be maintained at a temperature of ten (10) degrees Fahrenheit or below. (12) All dry foods and goods must be stored in a manner to prevent possible contamination and must be stored a minimum of six (6) inches above the floor. (13) Garbage (food waste) must be stored in secure containers with tight-fitting lids and liners or discharged through a properly installed food waste disposal system. ADEQUACY OF ENVIRONMENT AND SERVICES CHAPTER 0465-02-05 (14) Garbage (food waste) containers must be emptied daily into secure containers located outside. (15) Provisions must be made for the regular removal or disposal of garbage (food waste) from the premises.