Current through Register Vol. 54, No. 7, April 4, 2022
Sanitary practices shall be utilized in
the storage, handling, preparation, and serving of all food and drink.
1. Food shall be thawed in a
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 persons served unless limitations have been approved by
The licensee shall
assure that each person served is provided the opportunity for the following:
Three nutritionally balanced meals, varied
in nature, in the home or in the community.
Food shall meet the medical and dietary needs of the persons served.
ii. When a prescribed diet is required, the
licensee shall assure that all equipment necessary for preparing food is
readily accessible and used appropriately.
iii. Documentation of all such diets shall be
maintained on the menu.
shall be adjusted for age, sex, disability and activity when
v. The licensee shall
make reasonable adjustments to personal preferences, habits, customs and
Persons served shall be afforded the
choice of dining with other persons or dining by themselves.
1. If a person served decides to dine alone,
such choice shall be documented in his or her ITP.
(f) A person served shall be allowed to eat
at his or her own pace, unless otherwise determined by the TDT.
(g) 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 a person's ITP documents independence in
meal purchase and planning.
Consistent with their abilities, the persons served shall be consulted for
preferences in determining the weekly menu and/or changing it as
(i) Any substitution of
food from the menu shall be of equal nutritional value and shall be documented
on the menu.