(a)
- (1) Menus shall be planned and written two (2) weeks in advance and posted at least one (1) week in advance.
- (2) Arrows, etc. are not acceptable.
- (b) Menus shall provide a variety of foods at each meal.
- (c) Menus shall be different for the same days of each week and adjusted for seasonal changes.
- (d) Menus shall include the average portion size for each item detailed on the menu.
- (e) Changes shall be recorded on both the regular and therapeutic diet menus.
- (f) Menus which have been posted in the kitchen shall not be redated and reused.
- (g) Meals served shall correspond essentially with the posted menus and shall be served in sequential order as planned and approved by the dietetic services consultant.
- (h) Records of menus served shall be on file and maintained for thirty (30) days.