37.106.2860 FOOD SERVICE (1) The facility must establish and maintain standards relative to food sources, refrigeration, refuse handling, pest control, storage, preparation, procuring, serving and handling food and dishwashing procedures that are sufficient to prevent food spoilage and the transmission of infectious disease. These standards must include the following:

  • food must be obtained from sources that comply with all laws relating to food and food labeling;
  • the use of home-canned foods is prohibited;
  • food subject to spoilage removed from its original container, must be kept sealed, labeled, and
  • Foods must be served in amounts and a variety sufficient to meet the nutritional needs of each resident. The facility must provide therapeutic diets when prescribed by the resident’s practitioner. At least three meals must be offered daily and at regular times, with not more than a14-hour span between an evening meal and breakfast unless a nutritious snack is available in the evening, then up to 16 hours may lapse between a substantial evening meal and
  • Records of menus as served must be filed on the premises for three months after the date of service for review by the
  • The facility shall take into consideration the preferences of the residents and the need for variety when planning the menu. Either the current day or the current week’s menu shall be posted for resident
  • The facility shall employ food service personnel suitable to meet the needs of the
  • Foods must be cut, chopped and ground to meet individual needs or as ordered by the resident’s physician or practitioner;
  • if the cook or other kitchen staff must assist a resident with direct care outside the food service area, they must properly wash their hands before returning to food service; and
  • food service shall comply with the Montana administrative rule requirements for compliance with ARM Title 37, chapter 110, subchapter 2, food service establishments administered by the food and consumer safety section of the department of public health and human
  • If the facility admits residents requiring therapeutic or special diets, the facility shall have an approved dietary manual for reference when preparing a meal. Dietitian consultation shall be provided as necessary and documented for residents requiring therapeutic
  • A minimum of a one-week supply of non-perishable foods and a two-day supply of perishable foods must be available on the
  • Potentially hazardous food, such as meat and milk products, must be stored at 41°F or Hot food must be kept a 140°F or above during preparation and serving.
  • Freezers must be kept at a temperature of 0°F or below and refrigerators must be kept at a temperature of 41°F or below. Thermometers must be placed in the warmest area of the refrigerator and freezer to assure proper temperature. Temperatures shall be monitored and recorded at least once a month in a log maintained at the facility for one
  • Employees shall maintain a high degree of personal cleanliness and shall conform to good hygienic practice during all working periods in food
  • A food service employee, while infected with a disease in a communicable form that can be transmitted by foods may not work in the food service

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