Iowa Admin. Code r. 481-63.18 - Dietary
(1)
Dietary
staffing. Personnel who are responsible for food preparation or
service, or both food preparation and service, shall have an orientation on
sanitation and safe food handling prior to handling food and shall have annual
in-service training on food protection. (Ill)
(2)
Nutrition and menu planning.
a. Menus shall be planned and followed to
meet the nutritional needs of residents in accordance with the primary care
provider 's orders. Diet orders should be reviewed as necessary, but at least
quarterly, by the primary care provider . (II, III)
b. In facilities where residents plan and prepare
their own meals, education and support shall be provided to residents regarding
proper food preparation, dietary guidelines, and food safety.
c. In facilities where food is regularly
prepared for residents, the following shall apply:
(1) Menus shall be planned and served to include foods
and amounts necessary to meet federal dietary guidelines. (II, III)
(2) At least three meals or their equivalent
shall be offered daily, at regular hours. (II, III)
1. There shall be no more than a 14-hour span between
offering a substantial evening meal and breakfast. (II, III)
2. Unless contraindicated, evening snacks
shall be offered routinely to all residents. Special nourishments shall be
available when ordered by the primary care provider . (II, III)
(3) Menus shall include a variety
of foods prepared in various ways. (Ill)
(4) Menus shall be written at least one week in
advance. The current menu shall be located in an accessible place for easy use
by persons purchasing, preparing, and serving food. (Ill)
(5) Records of menus as served shall be filed and
maintained for 30 days and shall be available for review by departmental
personnel. When substitutions are necessary or requested, they shall be of
similar nutritive value and recorded on the menu or in a notebook.
(Ill)
(6) The facility shall
provide an alternative choice at scheduled meal times. (Ill)
(3)
Dietary
storage, food preparation, and service.
a. All food shall be handled, prepared, served and
stored in compliance with the Food Code adopted pursuant to Iowa Code section
137F.2. (I, II, III)
b. Supplies of staple foods for a minimum of
a one-week period and of perishable foods for a minimum of a two-day period
shall be maintained on the premises. Minimum food portion requirements for a
low-cost plan shall conform to information supplied by the bureau of nutrition
and health promotion of the department of public health. (II, III)
c. Dishes shall be free of cracks, chips, and
stains. (Ill)
d. If family-style
service is used, all leftover prepared food that has been on the table shall be
properly handled. (Ill)
(4)
Sanitation in food preparation
area. There shall be written procedures established for cleaning all
work and serving areas. (Ill)
Notes
State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.
No prior version found.