1. A. An administrator shall ensure that:

   1. 1. The behavioral health inpatient facility obtains a license or permit as a food establishment under 9 A.A.C. 8, Article 1;
   2. 2. A copy of the behavioral health inpatient facility’s food establishment license or permit is maintained;

   3. 3. If a behavioral health inpatient facility contracts with a food establishment, as established in 9 A.A.C. 8, Article 1, to prepare and deliver food to the behavioral health inpatient facility:

      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 behavioral health inpatient facility; and
      2. b. The behavioral health inpatient facility is able to store, refrigerate, and reheat food to meet the dietary needs of a patient;
   4. 4. A registered dietitian is employed full-time, part-time, or as a consultant; and
   5. 5. If a registered dietitian is not employed full-time, an individual is designated as a director of food services who consults with a registered dietitian as often as necessary to meet the nutritional needs of the patients.

2. B. A registered dietitian or director of food services shall ensure that:

   1. 1. 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 calendar 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;
   2. 2. Meals and snacks provided by the behavioral health inpatient facility are served according to posted menus;

   3. 3. Meals and snacks for each day are planned using:

      1. a. The applicable guidelines in the most recent dietary guidelines according to the U.S. Department of Health and Human Services and U.S. Department of Agriculture, and
      2. b. Preferences for meals and snacks obtained from patients;

   4. 4. A patient is provided:

      1. a. A diet that meets the patient’s nutritional needs as specified in the patient’s assessment or treatment plan;
      2. b. Three meals a day with not more than 14 hours between the evening meal and breakfast except as provided in subsection (B)(4)(d);
      3. c. The option to have a daily evening snack identified in subsection (B)(4)(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 group 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;
   5. 5. 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
   6. 6. Water is available and accessible to patients.

3. C. An administrator shall ensure that food is obtained, prepared, served, and stored as follows:

   1. 1. Food is free from spoilage, filth, or other contamination and is safe for human consumption;
   2. 2. Food is protected from potential contamination;

   3. 3. 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;

   4. 4. Potentially hazardous food is maintained as follows:

      1. a. Foods requiring refrigeration are maintained at 41° F or below; and

      2. b. Foods requiring cooking are cooked to heat all parts of the food to a temperature of at least 145° F for 15 seconds, except that:

         1. i. Ground beef and ground meats are cooked to heat all parts of the food to at least 155° F;
         2. ii. Poultry, poultry stuffing, stuffed meats, and stuffing that contains meat are cooked to heat all parts of the food to at least 165° F;
         3. iii. Pork and any food containing pork are cooked to heat all parts of the food to at least 155° F;
         4. iv. Raw shell eggs for immediate consumption are cooked to at least 145° F for 15 seconds and any food containing raw shell eggs is cooked to heat all parts of the food to at least 155° F;
         5. v. Roast beef and beef steak are cooked to an internal temperature of at least 155° F; and
         6. vi. Leftovers are reheated to a temperature of at least 165° F;
   5. 5. A refrigerator contains a thermometer, accurate to plus or minus 3° F, placed at the warmest part of the refrigerator;
   6. 6. Frozen foods are stored at a temperature of 0° F or below; and
   7. 7. Tableware, utensils, equipment, and food-contact surfaces are clean and in good repair.

Historical Note

Section R9-10-321, formerly numbered as R9-10-232, renumbered as an emergency effective February 22, 1979, pursuant to A.R.S. § 41-1003, valid for only 90 days (Supp. 79-1). Adopted effective June 14, 1979 (Supp. 79-3). Former Section R9-10-321 repealed, new Section R9-10-321 adopted effective February 4, 1981 (Supp. 81-1). Section repealed by final rulemaking at 8 A.A.R. 2785, effective October 1, 2002 (Supp. 02-2). New Section R9-10-321 made by exempt rulemaking at 19 A.A.R. 2015, effective October 1, 2013 (Supp. 13-2). R9-10-321 renumbered to R9-10-322; new Section R9-10-321 renumbered from R9-10-320 and amended by exempt rulemaking at 20 A.A.R. 1409, pursuant to Laws 2013, Ch. 10, § 13; effective July 1, 2014 (Supp. 14-2). Amended by final rulemaking at 25 A.A.R. 1583, effective October 1, 2019 (Supp. 19-3). Amended by final rulemaking at 31 A.A.R. 2457 (July 25, 2025), effective August 30, 2025 (Supp. 25-3).