1301. General (II)
A. All facilities that prepare food on-site shall be approved by the Department, and shall be regulated,
inspected, and graded pursuant to R.61-25. Facilities preparing food on-site and licensed for 16 beds or
more subsequent to the promulgation of these regulations shall have kitchen equipment that meets the
requirement of R.61-25. Existing facilities with 16 licensed beds or more may continue to operate with
equipment currently in use; however, only certified/classified equipment shall be used when replacements
are necessary. Those facilities with 15 beds or less shall be regulated pursuant to R.61-25 with certain
exceptions in regard to food equipment (may utilize non-certified/non-classified food equipment).
B.When meals are catered to a facility, such meals shall be obtained from a food service establishment
graded by the Department, pursuant to R.61-25, and there shall be a written executed contract with the food
service establishment.
C.If food is prepared at a central kitchen and delivered to separate facilities or separate buildings and/or
floors of the same facility, provisions shall be made and approved by the Department for proper
maintenance of food temperatures and a sanitary mode of transportation.
D.Food shall be palatable, properly prepared, and sufficient in quantity and quality to meet the daily
nutritional needs of the residents in accordance with written dietary policies and procedures. Efforts shall
be made to accommodate the religious, cultural, and ethnic preferences of each individual resident and
consider variations of eating habits, unless the orders of a physician or other authorized healthcare provider
contraindicate.
E.Liquid or powder soap dispensers and sanitary paper towels shall be available at each food service
handwash lavatory. Alcohol-based waterless hand sanitizers shall not be used in lieu of liquid or powder
soap.
1302. Food and Food Storage.
A.Home canned food usage shall be prohibited. (I)
B.At least a one-week supply of staple foods and a two-day supply of perishable foods shall be
maintained on the premises. Supplies shall be appropriate to meet the requirements of the menu and special
or therapeutic diets. (II)
1303. Meals and Services.
A.All facilities shall provide dietary services to meet the daily nutritional needs of the residents in
accordance with the recommended dietary allowances of the Food and Nutrition Board of the National
Research Council, National Academy of Sciences. (I)
B.The dining area shall provide a congenial and relaxed environment. Table service shall be planned in
an attractive and colorful manner for each meal and shall include full place settings with napkins, tablecloths
or place-mats, and nondisposable forks, spoons, knives, drink containers, plates, and other eating
utensils/containers as needed.
C.A minimum of three nutritionally-adequate meals, in accordance with Section 1303. A above, in each
A 24-hour period shall be provided for each resident unless otherwise directed by the resident’s physician or
another authorized healthcare provider. Not more than 14 hours shall elapse between the serving of the
evening meal and breakfast the following day. (II)
D.Special attention shall be given to preparation and prompt serving in order to maintain correct food
temperatures for serving at the table or resident room (tray service). (II)
E.The same foods shall not be repetitively served during each seven-day period except to honor specific,
individual resident requests.
F. Specific times for serving meals shall be established, documented on a posted menu, and followed.
G.Suitable food and snacks shall be available and offered between meals at no additional cost to the
residents. (II)
H.Residents shall be encouraged to eat in the dining room at mealtime. Tray service shall be permitted
when the resident is medically unable to access the dining area for meals, or if the facility has received
written notice from the resident/responsible party of a preference to receive tray service, in which case it
maybe provided on an occasional basis unless otherwise indicated in the facility’s policies and procedures.
Under no circumstances, may staff members utilize tray service for their own convenience. (II)
1304. Meal Service Personnel (II).
A.Sufficient staff members/volunteers shall be available to serve food and to provide individual attention
and assistance, as needed.
B.Dietary services shall be organized with established lines of accountability and clearly defined job
assignments for those engaged in food preparation and serving. There shall be trained staff members/
volunteers to supervise the preparation and serving of the proper diet to the residents including having
sufficient knowledge of food values in order to make appropriate substitutions when necessary. The facility
shall not permit residents to engage in food preparation.
EXCEPTION: A resident may engage in food preparation provided the following criteria are met:
1. Approval to engage in food preparation by a physician or other authorized medical authority;
2. The ICP of the resident has indicated food preparation as suitable/beneficial to the resident;
3. The resident is directly supervised by staff members/volunteers (must be in the kitchen with the
resident);
4. Preparing food must be part of an organized program in which daily living skills are being taught;
5. The utilization of residents for preparing food is not a substitute for staff members/volunteers.
1305. Diets.
A.If the facility accepts or retains residents in need of medically-prescribed special diets, the menus for
such diets shall be planned by a professionally-qualified dietitian or shall be reviewed and approved by a
physician or other authorized healthcare provider. The facility shall maintain documentation that each of
these menus has been planned by a dietitian, a physician or other authorized healthcare provider. At a
minimum, documentation for each resident’s special diet menu shall include the signature of the dietitian,
the physician or other authorized healthcare provider, his/her title, and the date he/she signed the menu.
The facility shall maintain staff capable of the preparation/serving of any special diet, e.g., low-sodium,
low-fat, 1200-calorie, diabetic diet. Facility staff preparing a resident’s special diet shall be knowledgeable
of the procedure to prepare each special diet. The preparation of any resident’s special diet shall follow the
written guidance provided by a registered dietitian, physician, or other authorized healthcare provider
authorizing the resident’s special diet. For each resident receiving a special diet, this written guidance shall
be documented in the resident’s record. (I)
B.If special diets are required, the necessary equipment for the preparation of those diets shall be available
and utilized.
C.A diet manual published within the previous five years shall be available and shall address at
a minimum:
1. Food sources and food quality;
2. Food protection storage, preparation and service;
3. Food worker health and cleanliness;
4. Recommended dietary allowances of the Food and Nutrition Board of the National Research
Council, National Academy of Sciences food serving recommendations;
5. General menu planning;
6. Menu planning appropriate to special needs, e.g., diabetic, low-salt, low-cholesterol, or other diets
appropriate for the elderly and/or infirmed.
1306. Menus.
A.Menus shall be planned and written at a minimum of one week in advance and dated as served. The
current week’s menu, including routine and special diets and any substitutions or changes made, shall be
readily available and posted in one or more conspicuous places in a public area. All substitutions made on
the master menu shall be recorded in writing. Cycled menus shall be rotated so that the same weekly menu
is not duplicated for at least a period of three weeks.
B.Records of menus as served shall be maintained for at least 30 days.
1307. Ice and Drinking Water (II).
A.Ice from a water system that is in accordance with R.61-58, shall be available and precautions are taken
to prevent contamination. The ice scoop shall be stored in a sanitary manner outside of the ice container.
B.Potable drinking water shall be available and accessible to residents at all times.
C.The usage of common cups shall be prohibited.
D.Ice delivered to resident areas in bulk shall be in nonporous, covered containers that shall be cleaned
after each use.