N.H. Admin. Code § Cor 301.03 - Food Service
(a) The New
Hampshire department of health and human services, division of public health
services, food protection or its designee shall be requested at least annually
to inspect all food service areas of departmental facilities and to render a
written report of the results of its inspection. The chief administrator of
each facility shall comply with the requirements and recommendations contained
in the inspection report or request a waiver from these requirements and
recommendations. Items that require additional funding shall be reported by the
commissioner of corrections for inclusion in appropriate budgetary
documents.
(b) Each person in
departmental custody and patient of the secure psychiatric unit shall be given
the opportunity to have 3 wholesome and nutritious meals each day served with
proper eating and drinking utensils.
(c) Efforts shall be made to ensure that food
that is supposed to be served hot shall be served hot, and food that is
supposed to be served cold shall be served cold.
(d) Restrictions on the type of food or
utensils provided to persons under departmental control and patients shall be
imposed if the person under departmental control or patient throws his or her
food or uses his or her food to make the area unclean, unhealthy, unsafe, or is
likely to use such items as weapons against others or as a mechanism for
self-injury.
(e) Each person under
departmental control and patient shall be served the same quality of food in a
quantity sufficient to meet the person under departmental control or patient's
nutritional needs.
(f) Availability
of medical or religious diets shall not be dependent upon custodial or
disciplinary status.
(g) There
shall be a process in place that establishes a changing menu that provides for
a regular variety in meals.
(h) The
food served to persons under departmental control and patients shall be
properly prepared and served under the direction of the food services
supervisor.
(i) Menu planning, food
purchasing, and sanitation shall be overseen by a dietician in consultation
with the food services supervisor to ensure that meals are wholesome and
nutritious. The food services supervisor shall provide staff and persons under
departmental control guidance in food handling and preparation.
(j) Food shall be served, prepared, and
stored in accordance with
He-P 803.20 adopted
by the commissioner of DHHS. Food service equipment shall be maintained in good
working condition.
(k) All kitchen
employees including persons under departmental control and patients of the
secure psychiatric unit shall be trained in the handling and preparation of
food and medical diets by staff chefs and shift supervisors in consultation
with the food services supervisor and dietician. Staff hired for food service
duty shall be qualified by experience, training, or education for the
position.
(l) There shall be
documentation that all persons who assist in the preparation or serving of food
shall report information about their health, as it relates to diseases that are
transmissible through food, in a manner that allows the person in charge to
prevent the likelihood of food-borne disease transmission in compliance with
the provisions of
He-P
2307.02.
(m) Each person under departmental control
and patient who requires a medical diet certified by medical personnel shall be
provided a diet to meet their medical needs.
(n) Diets for religious purposes shall be
made available by the use of substitutes of approximate equivalent nutritional
value, as determined by the department's dietician for those food items which
conflict with the dietary requirements of the person under departmental control
or patient's religion.
Notes
(See Revision Note at chapter heading for Cor 300) #7448, eff 2-6-01; ss by #9383, INTERIM, eff 2-3-09, EXPIRES: 8-3-09; ss by #9508, eff 7-8-09
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