(a)

1. (1) An ADDT must ensure that a noon meal is available to each client who:

   1. (A) Receives at least four (4) hours of adult developmental day treatment services in a day; and
   2. (B) Is unable to provide his or her own meal on that date of service.
2. (2) When a component of a client’s ITP is the client providing his or her own meal, the ADDT may request the client furnish the meal.
3. (3) If a client who is responsible for providing his or her own meal fails to do so, the ADDT must furnish a meal for that client if he or she receives more than four (4) hours of adult developmental day treatment services that day.
4. (4) An ADDT may not charge a client for any meal provided by the ADDT, regardless of whether a component of the client’s ITP is the client providing their own meal.

(b)

1. (1) Each ADDT must ensure that any meals, snacks, or other food services provided to clients by the ADDT conform to United States Department of Agriculture guidelines including without limitation:

   1. (A) Portion size;
   2. (B) Department of Health requirements; and
   3. (C) Other applicable laws and rules.

2. (2) All food brought in from outside sources must be:

   1. (A) From food service providers approved by the Department of Health and transported per Department of Health requirements;
   2. (B) In individual, commercially prepackaged containers; or
   3. (C) Individual meals or snacks brought from home by a client or a client’s family.

3. (3)

   1. (A) A violation of United States Department of Agriculture guidelines, Department of Health requirements, or other applicable laws or rules related to nutrition and food service constitutes a violation of this part.
   2. (B) In the event of a conflict between this part and the requirements of United States Department of Agriculture guidelines, Department of Health requirements, or other applicable laws or rules related to nutrition and food service, the stricter requirement shall apply.
   3. (C) In the event of an irreconcilable conflict between this part and the requirements of United States Department of Agriculture guidelines, Department of Health requirements, or other applicable laws or rules related to nutrition and food service, this part shall govern to the extent not governed by federal or state laws or rules.

(c) An ADDT must ensure:

1. (1) Food provided to clients meets the specialized diet requirements of each client arising from medical conditions or other individualized needs including without limitation:

   1. (A) Allergies;
   2. (B) Diabetes; and
   3. (C) Hypertension;
2. (2) Food prepared onsite is prepared, cooked, served, and stored in a manner that protects against contamination and spoilage;
3. (3) Perishable food items are not consumed after their expiration date;
4. (4) All food service surfaces are clean and in sanitary condition;
5. (5) All food is served on individual plates, bowls, or other dishes that can be sanitized or discarded;
6. (6) All food scraps are placed in garbage cans with airtight lids and bag liners that are emptied as necessary and no less than once per day;

7. (7) Food is stored separately from:

   1. (A) Medications;
   2. (B) Medical items; and
   3. (C) Hazardous items;
8. (8) Refrigerators used for food storage are maintained at a temperature of forty-one degrees Fahrenheit (41° F) or below; and
9. (9) Freezers used for food storage are maintained at a temperature of zero degrees Fahrenheit (0° F) or below.