1. (a) The use of volunteers is encouraged whenever possible.
2. (b) The Older Americans Act, 42 U.S.C. § 3001 et seq., requires that projects solicit the expertise of a dietitian or other individual with equivalent education in nutrition science, or if such an individual is not available, an individual with comparable expertise in the planning of nutritional services.

3. (c)

   1. (1) The area agency on aging shall employ, at least part-time, a designated nutrition program coordinator whose responsibilities include:

      1. (A) Technical assistance to providers;
      2. (B) Oversight of compliance to programmatic components of contract;
      3. (C) Division of Aging, Adult, and Behavioral Health Services of the Department of Human Services and federal requirements; and
      4. (D) Day-to-day programmatic functions.

   2. (2)

      1. (A) It is suggested that the program coordinator have management and supervisory experience.
      2. (B) A background in foods, nutrition, and food service management is recommended.

4. (d)

   1. (1) The service provider must employ an adequate number of qualified personnel to ensure the satisfactory operation of the program.

   2. (2) Project staffing must include:

      1. (A) A qualified program director who has the ability and the responsibility to do the following in a professional manner:
5. (i) Perform daily management and administrative functions of the nutrition program and related support services, including:
6. (a) (a) Reporting;
7. (b) (b) Supervision;
8. (c) (c) Coordination with community groups, providers of services to participants, and the area agency on aging;
9. (d) (d) Managing program expenditures and income; and

10. (e) (e) Advocating for older persons;

    1. (ii) Coordinate, develop, and implement the nutrition program planning process;

       1. (iii) Ensure services are provided in accordance with area agency on aging, division, and Older Americans Act provisions, and state and local codes; and

          1. (iv) Conduct orientation and training for staff, volunteers, the advisory council, and/or the board appropriate to their functions;

       2. (B)

          1. (i) Trained food preparation staff responsible for the actual cooking and/or serving of meals and associated cleaning tasks.
          2. (ii) The number of foodservice personnel and work hours will depend on:
11. (a) (a) The number and type of meals produced;

12. (b) (b) The extent of use of convenience products; and

    1. (c) (c) Available equipment;

       1. (C) Lead cook or kitchen manager (person overseeing the food preparation and service) must be a qualified person with a current ServSafe Food Managers Certification, an equivalent certification, or obtain certification within one (1) year of employment; and
       2. (D) Other staff as required for serving and transporting food and performing necessary cleaning tasks.

13. (e) Orientation and training to be provided by the service provider:

    1. (1)

       1. (A) Foodservice workers, both paid and volunteer, must complete an orientation prior to providing nutrition services.

       2. (B) The orientation should be organized, documented, appropriate to the job, and must cover at least the following applicable areas:

          1. (i) Personal hygiene;
          2. (ii) Food storage, preparation, and service;
          3. (iii) Sanitation procedures;
          4. (iv) Portion control;
          5. (v) Quality control of:
14. (a) (a) Food flavor;

15. (b) (b) Consistency;

    1. (c) (c) Texture;

       1. (d) (d) Temperature; and

16. (e) (e) Appearance;

    1. (vi) Policies and procedures;

       1. (vii) Job duties; and

          1. (viii) Program information;

    2. (2)

       1. (A) Foodservice workers, paid and volunteer, must receive at least quarterly in-service training designed to enhance knowledge and job performance.

       2. (B) Training should consist of topics on:

          1. (i) Food production and service;
          2. (ii) Sanitation;
          3. (iii) Safety;
          4. (iv) Portion control;
          5. (v) Food storage;
          6. (vi) Nutrition; and
          7. (vii) Other related, pertinent topics.

       3. (C)

          1. (i) The area agency on aging nutrition program coordinator must review lesson plans and each meeting must be documented.
          2. (ii) The lesson documentation must include:
17. (a) (a) Topic;

18. (b) (b) Presenter;

    1. (c) (c) Evaluation;

       1. (d) (d) Date;
19. (e) (e) Time; and

20. (f) (f) Signatures of attendees and other staff who were provided the in-service information.

    1. (iii) Area agency on aging, division, or other specific job-related training may be used; and

    2. (3)

       1. (A) Foodservice workers shall complete training and updates as the division and the area agency on aging make them available.
       2. (B) All foodservice workers are strongly encouraged to obtain ServSafe Food Managers Certification.

Codification Notes: This section as promulgated prior to codification into the Code of Arkansas Rules provided as follows: “1-1-96”