1. A. An administrator shall ensure that:

   1. 1. The recovery care center has a license or permit as a food establishment under 9 A.A.C. 8, Article 1;
   2. 2. A copy of the recovery care center’s food establishment license or permit is maintained; and

   3. 3. If a recovery care center contracts with a food establishment, as established in 9 A.A.C. 8, Article 1, to prepare and deliver food to the recovery care center:

      1. a. A copy of the contracted food establishment’s license or permit under 9 A.A.C. 8, Article 1 is maintained by the recovery care center; and
      2. b. The recovery care center is able to store, refrigerate, and reheat food to meet the dietary needs of a patient.

2. B. An administrator shall:

   1. 1. Designate a food service manager who is responsible for food service in the recovery care center; and
   2. 2. Ensure that a current therapeutic diet reference manual is available to the food service manager.

3. C. A food service manager shall ensure that:

   1. 1. Food is prepared:

      1. a. Using methods that conserve nutritional value, flavor, and appearance; and
      2. b. In a form to meet the needs of a patient such as cut, chopped, ground, pureed, or thickened;

   2. 2. A food menu:

      1. a. Is prepared at least one week in advance,
      2. b. Includes the foods to be served each day,
      3. c. Is conspicuously posted at least one day before the first meal on the food menu will be served,
      4. d. Includes any food substitution no later than the morning of the day of meal service with a food substitution, and
      5. e. Is maintained for at least 60 calendar days after the last day included in the food menu;
   3. 3. Meals and snacks provided by the recovery care center are served according to posted menus;
   4. 4. Meals and snacks for each day are planned using the applicable guidelines in http://www.health.gov/dietaryguidelines/2010.asp;

   5. 5. A patient is provided:

      1. a. A diet that meets the patient’s nutritional needs and, if applicable, the orders of the patient’s physician;
      2. b. Three meals a day with not more than 14 hours between the evening meal and breakfast except as provided in subsection (C)(5)(d);
      3. c. The option to have a daily evening snack identified in subsection (C)(5)(d)(ii) or other snack; and

      4. d. The option to extend the time span between the evening meal and breakfast from 14 hours to 16 hours if:

         1. i. A patient agrees; and
         2. ii. The patient is offered an evening snack that includes meat, fish, eggs, cheese, or other protein, and a serving from either the fruit and vegetable food group or the bread and cereal food group;
   6. 6. A patient requiring assistance to eat is provided with assistance that recognizes the patient’s nutritional, physical, and social needs, including the use of adaptive eating equipment or utensils; and
   7. 7. Water is available and accessible to a patient.

Historical Note

New Section R9-10-2115 renumbered from R9-10-515 by exempt rulemaking at 25 A.A.R. 1222, effective April 25, 2019 (Supp. 19-2).