Dietary Requirements. The organization
shall comply with state, county, and city health regulations applicable to its
food and dietary components. This includes food storage, preparation, and
service, including catered food through a contractual arrangement and food
brought to a program by individuals served.
(A) All programs shall ensure-
1. Proper diet and food preparation are
addressed as part of the individualized treatment planning process, if
identified as a need during the assessment or is a treatment goal of the
individual;
2. All appliances for
food storage and preparation are clean and in safe and good operating
condition;
3. Hand washing
facilities including hot and cold water, soap, and hand drying means are
readily accessible to individuals and staff;
4. Fresh water is available to individuals at
all times;
5. Consideration is
given to the food habits, personal, cultural, and religious preferences and
medical needs of individuals served, including provisions for special diets for
medical reasons;
6. Meals and
snacks are served in a clean dining area with appropriate eating utensils for
each individual as applicable;
7.
Meals and snacks are nutritious, balanced, and varied based on
The
Dietary Guidelines for Americans 2015-2020, 8th Edition, published by
and available from the Office of Disease Prevention and Health Promotion, U.S.
Department of Health and Human Services, 1101 Wootton Parkway, Suite LL100,
Rockville, MD 20852 and downloadable at
https://health.gov/dietaryguidelines/2015/guidelines/.
The referenced guide does not include any later amendments or
additions.
8. Meals and snacks are
provided at scheduled times comparable to mealtimes in the community;
9. Food is stored to maintain safety and
sanitation standards based on the Missouri Food Code, 2013
edition, published by and available from the Missouri Department of Health and
Senior Services, Bureau of Environmental Health Services, PO Box 570, Jefferson
City, MO 65102-0570. The referenced guide does not include any later amendments
or additions;
10. Food preparation
areas and utensils are cleaned and sanitized after use and are kept in good
repair; and
11. Inspections are
current, documented, and available on site and in compliance with state, local,
and/or city regulations.
