Or. Admin. Code § 309-035-0210 - Food Services
(1) The
provider must plan, prepare, and serve three meals daily at times consistent
with those in the community. The meals must be culturally responsive to the
residents and provided in accordance with the guidelines provided by the United
States Department of Agriculture.
(2) The provider must obtain an order from an
LMP for each resident who, for health reasons, is on a modified or special
diet. The provider must plan such diets in consultation with the
resident.
(3) The provider must
support the resident's right to access food at any time and must not restrict
access to food. This includes accessing food outside of mealtimes and the
ability to have food and beverages in the resident's unit. The provider may
only apply an individually-based limitation when the resident agrees, and the
circumstances meet, and the provider complies with the standards and
requirements of OAR 309-035-0195.
(4) If a resident misses a meal at a
scheduled time, an alternative nutritionally equivalent meal must be made
available.
(5) The provider must
prepare and post menus for residents at least seven days in advance and must
provide a sufficient variety of foods served in adequate amounts for each
resident at each meal and adjusted for seasonal changes. Effective February 1,
2025, the provider must file and maintain records of menus of food as served in
the facility for at least two years:
(a) The
provider must maintain reasonable access to common foods requested by the
residents for personal use; and
(b)
The provider must consider resident preferences and requests in menu planning.
The provider must reasonably accommodate culturally responsive, religious, and
other dietary preferences.
(6) The provider must maintain adequate
supplies of staple foods for a minimum of one week and perishable foods for a
minimum of two days at the setting.
(7) The provider must maintain at least seven
gallons of potable water per resident and for emergency supply.
(8) The provider must store, prepare, and
serve food in accordance with the Oregon Health Authority Food Sanitation
Rules:
(a) all refrigerators and freezers in
use must have a thermometer present and in working order; and
(b) Food storage areas and equipment must be
such that food is protected from dirt and contamination and maintained at
proper temperatures to prevent spoilage.
(9) The provider must not schedule meals with
more than a 14-hour span between the evening meal and the following morning's
meal.
Notes
Statutory/Other Authority: ORS 413.042 & 443.450
Statutes/Other Implemented: ORS 413.032, 443.400 - 443.465 & 443.991
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