DHS 83.41 Food service. (1) GENERAL REQUIREMENTS.
(a) Food supply. 1. The CBRF shall maintain a food supply that is adequate to meet the needs of the residents.
2. Food shall be obtained from acceptable sources.
(b) Equipment. The CBRF shall store equipment and utensils
in a clean manner and shall maintain all utensils and equipment in good repair.
(c) Dishwashing. 1. Whether washed by hand or mechanical
means, all equipment and utensils shall be cleaned using separate
steps for pre−washing, washing, rinsing and sanitizing. Residential dishwashers may be used in kitchens serving 20 or fewer residents. Kitchens serving 21 or more residents shall have a commercial type dishwasher for washing and sanitizing equipment and utensils in accordance with standard practices described in the Wisconsin food code.
2. A 3−compartment sink for washing, rinsing and sanitizing
utensils, with drain boards at each end is required for all large
facilities with a central kitchen. Washing, rinsing and sanitizing
procedures shall be in accordance with standard practices
described in the Wisconsin food code. In addition, a single compartment sink or overhead spray wash located adjacent to the
soiled drain board is required for pre−washing.
(2) NUTRITION. (a) Diets. 1. The CBRF shall provide each
resident with palatable food that meets the recommended dietary
allowance based on current dietary guidelines for Americans and
any special dietary needs of each resident.
2. The CBRF shall provide a therapeutic diet as ordered by
a resident’s physician.
(b) Meals. 1. The CBRF shall provide meals that are routinely
served family or restaurant style, unless contraindicated in a resident’s individual service plan or for short−term medical needs.
2. The CBRF shall provide at least 3 meals a day, unless otherwise arranged according to the program statement or the resident’s
individual service plan. A nutritious snack shall be offered in the
evening or more often as consistent with the resident’s dietary
3. If a resident is away from the CBRF during the time a meal
is served, the CBRF shall offer food to the resident on the resident’s return.
(c) Menus. 1. The CBRF shall make reasonable adjustments
to the menu for individual resident’s food likes, habits, customs,
conditions and appetites.
2. The CBRF shall prepare weekly written menus and shall
make menus available to residents. Deviations from the planned
menu shall be documented on the menu.
(3) SANITATION AND SAFETY. (a) Infection control. 1. Each
employee who prepares or serves food shall be free from open,
infected wounds and from communicable disease and shall maintain clean and safe work habits.
2. The CBRF shall provide hand−washing facilities in the
kitchen for use by food handlers. Use of a common towel is prohibited.
(b) Food safety. Whether food is prepared at the CBRF or off-site, the CBRF shall store, prepare, distribute and serve food under
sanitary conditions for the prevention of foodborne illnesses, including food prepared off−site, according to all of the following:
1. The CBRF shall refrigerate all foods requiring refrigeration at or below 40°F. Food shall be covered and stored in a sanitary manner.
2. The CBRF shall maintain freezing units at 0°F or below.
Frozen foods shall be packaged, labeled, and dated.
3. The CBRF shall hold hot foods at 140°F or above and shall hold cold foods at 40°F or below until serving.
(c) Reporting. The CBRF is required under s. DHS 145.04 to report suspected incidents of food borne disease to the local public