12 CAR § 51-1603 – Meal schedules — Not applicable to holdover facilities

(a) Written policies and procedures provide that food service staff develop in advance weekly, planned meal schedules and substantially follow such schedules.
(b) Planning for meals shall take into consideration:
1. (1) Food:
  1. (A) Flavor;
  2. (B) Texture;
  3. (C) Temperature;
  4. (D) Appearance; and
  5. (E) Palatability; and
2. (2) Individual nutritional needs.