N.J. Admin. Code § 10:44A-5.5 - Food
(a) Sanitary practices shall be utilized in
the storage, handling, preparation, and serving of all food and drink.
1. Food shall be thawed in a
refrigerator.
(b) All
appliances, equipment and utensils used for eating, drinking, preparation and
serving of food shall be kept clean and in good condition and thoroughly washed
after each use.
(c) Food shall be
readily accessible to individuals receiving services unless limitations have
been approved by the PT through a person-centered planning process documented
in the individual's record.
(d) The
licensee shall ensure that each individual is provided the opportunity for the
following:
1. Three nutritionally balanced
meals, varietal in nature, in the home or in the community; and
2. Reasonable adjustments to individual
preferences, habits, customs and appetites.
(e) Individuals shall be afforded the choice
of dining with other individuals or dining by themselves.
(f) Food shall meet the medical and dietary
needs of the individuals receiving services.
1. When a prescribed diet is required, the
licensee shall ensure the following:
i. That
all necessary equipment is readily accessible and utilized by the licensee's
staff and/or the individual, as necessary; and
ii. That all necessary food and nutritional
supplements are available.
2. Documentation of all such diets shall be
maintained on the menu.
(g) An individual shall be allowed to eat at
his or her own pace, unless otherwise determined by the PT.
(h) Menus, to include all meals and available
snacks, shall be dated, prepared at least one week in advance, and retained on
file for a period of 30 days, unless an individual's SP documents independence
in meal purchase and planning.
(i)
Consistent with their abilities, the individuals receiving services shall be
consulted for preferences in determining the weekly menu and/or changing it as
desired.
(j) Any substitution of
food from the menu shall be of equal nutritional value and shall be documented
on the menu.
(k) At a minimum,
there shall be at least a three-day supply of food at all times.
Notes
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