- (a) If the program prepares meals on site, the program shall have a current food establishment health inspection as required by the Department of Health.
- (b) When meals are provided by a food service, a written contract shall be maintained and shall require the food service to have a current food establishment health inspection as required by the Department of Health.
(c) A licensed dietitian or certified dietary manager shall approve menus and written guidelines for substitutions in advance, including:
- (1) Approve a meal planning manual with sample menus and guidelines for substitutions;
- (2) Approve age-appropriate menus and healthy food choices for children residing in specialized women’s services facilities;
- (3) Approve menus prepared by new staff before they plan meals independently;
- (4) Review a sample of menus served at least annually; and
- (5) Provide kitchen staff training as needed.
(d)
- (1) The program shall provide modified diets to residents who medically require them as determined by a licensed dietitian or certified dietary manager.
- (2) Special diets shall be prepared in consultation with a licensed dietitian or certified dietary manager.
- (e) The program shall provide at least three (3) meals daily, with no more than fourteen (14) hours between any two (2) meals.
- (f) Clients in a partial day treatment setting shall be offered a minimum of one (1) meal per day provided by the program.
- (g) Outpatient programs shall allow a meal break after five (5) consecutive hours of scheduled activities.
- (h) All food shall be stored, prepared, and served in a safe, healthy manner.
(i)
- (1) Nonperishable items shall not be used that contain a sell-by date that has expired by more than two (2) years.
- (2) Perishable items shall not be used once they exceed their sell-by date.
- (j) Documentation of a negative tuberculosis test, within one (1) year, will be required for all persons working in the kitchen or meal preparation environment.
- (k) All persons working in the kitchen or meal preparation environment shall wear hairnets and gloves.
- (l) If menu planning and independent meal preparation are part of the client’s treatment program, a licensed dietician or certified dietary manager shall provide training or approve a training program for staff who instruct and supervise clients in meal preparation.
- (m) The program shall define duties in writing and have written instructions posted or easily accessible to clients.
- (n) Clients in detoxification treatment shall not prepare meals.