NUTRITION. (All residential facilities required to meet this chapter of rules must comply with the requirements of this rule. Any non-residential facility required to meet this chapter of rules which provides food and nutrition on a regular basis to its clients must comply with the requirements of this rule.)

(1) Food and nutrition must be provided in as normal a fashion as possible.
(2) Records must be maintained which document the content of all meals served for at least the previous thirty (30) days.
(3) Food must be served in appropriate quantity, at appropriate temperatures, and in a form consistent with normal situations.
(4) Clients, including those individuals with physical handicaps, must be allowed to eat meals at a table in a dining area unless temporarily contra-indicated for medical reasons.
(5) Provisions must be made for following special diets for clients when such diets are prescribed for medical or health reasons, and encouragement given the client to follow such special diets.
(6) In residential facilities, provisions must be made for three (3) well-balanced meals at recognized mealtimes with no more than fourteen (14) hours elapsing between the evening supper meal and the following morning breakfast meal.
(7) In residential facilities, a forty-eight (48) hour supply of food must be maintained within the facility which is sufficient for meeting the needs of the clients served in the facility.
(8) Appropriate equipment and utensils for cooking food and serving meals must be provided in sufficient quantity to serve all clients and such equipment and utensils must be in good repair, washed and sanitized after each use.
(9) Kitchens must be equipped with appliances and fixtures which are sufficient and appropriate for cooking meals, refrigerating food, washing utensils and dishes, and the sanitary disposal of waste.
(10) Foods requiring cold storage must be maintained at a temperature of forty-five (45) degrees Fahrenheit or below.
(11) Foods requiring frozen storage must be maintained at a temperature of ten (10) degrees Fahrenheit or below.
(12) All dry foods and goods must be stored in a manner to prevent possible contamination and must be stored a minimum of six (6) inches above the floor.
(13) Garbage (food waste) must be stored in secure containers with tight-fitting lids and liners or discharged from the facility through a properly installed food waste disposal system.
(14) Garbage (food waste) containers must be emptied daily from the facility into secure containers located outside of the facility.
(15) Provisions must be made for the regular removal or disposal of garbage (food waste) from the facility premises.


Tenn. Comp. R. & Regs. 0940-05-05-.05
Original rule filed March 16, 1983; effective April 18, 1983. Repeal and new rule filed October 27, 1986; effective December 11, 1986. Repeal and new rule filed May 26, 1988; effective July 11, 1988.

Authority: T.C.A. ยง 33-2-504.

State regulations are updated quarterly; we currently have two versions available. Below is a comparison between our most recent version and the prior quarterly release. More comparison features will be added as we have more versions to compare.

No prior version found.