PURPOSE: This rule prescribes food service in day programs serving people who are mentally ill or mentally disordered as required by section 630.710, RSMo.

Editor’s Note: The secretary of state has determined that the publication of this rule in its entirety would be unduly cumbersome or expensive. The entire text of the material referenced has been filed with the secretary of state. This material may be found at the Office of the Secretary of State or at the headquarters of the agency and is available to any interested person at a cost established by state law.

1. (1) The day program’s kitchen shall meet the food service needs of its clients, to include having a sufficient supply of equipment to Mentally Ill or Mentally Disordered

prepare meals satisfactorily and a sufficient number of dishes, glassware and flatware.

1. (2) The day program shall maintain its foodcontact surfaces, utensils and equipment used for eating and drinking in good condition, free from chips and cracks and thoroughly cleaned and sanitized after each use. If food contact surfaces, disposable eating utensils and equipment are used, they shall be stored in a manner that will maintain cleanliness until used and disposed of after use in a sanitary manner.

2. (3) If clients bring sack lunches to the program, or if the program prepares food, clients help prepare food, or the program has food catered, the program shall meet the following requirements:

   1. (A) The program shall have equipment used in the preparation and serving of food, including can openers, meat slicers and cutting boards, cleaned thoroughly at least once a day, if used;
   2. (B) The program shall provide dining areas equipped with tables, chairs, eating utensils and dishes which are appropriate to clients’ needs and are in sufficient quantity for the clients being served;
   3. (C) The program shall have a dishwasher for the washing of dining utensils and dishes. The dishwashing machine shall have an adequate supply of wash and rinse water at one hundred forty degrees Fahrenheit (140°F) at a minimum. The department may approve a modified three (3)-compartment sanitizing system in lieu of a dishwasher. The three (3)- compartment sanitizing system shall be of sufficient depth and size to accommodate those utensils most frequently used in the preparation and serving of food;
   4. (D) In lieu of hot water, chemicals approved by the department may be used for sanitizing purposes;
   5. (E) Food and drink prepared at or catered to the day program shall be free from spoilage and prepared safe for human consumption. Meat must have been inspected by a governmental inspection source;
   6. (F) The program shall store dry products and canned goods at least four inches (4") off the floor and rotate the stock;
   7. (G) The program shall have a refrigerator that is sufficient to meet the needs of the clients including the storage of sack lunches, drinks and medications which have been brought in from the clients’ residences. The refrigerator shall have an operable interior thermometer and shall be maintained at a temperature of forty-five degrees Fahrenheit (45°F) or lower;
   8. (H) The program shall store, prepare, display, serve or transport food to protect it from contamination. The program shall cover stored perishable food and shall keep it at temperatures to protect it from spoilage. The program shall maintain potentially hazardous foods at safe temperatures, below forty-five degrees Fahrenheit (45°F) except during preparation and service. The program shall have all meat, fish and poultry properly cooked before being served. All repackaged, potentially hazardous food and all leftovers shall be labeled and dated;
   9. (I) Milk served clients shall be Grade A pasteurized milk or Grade A certified, pasteurized milk;
   10. (J) The program shall have a pest-control program which eliminates insects and rodents from buildings. The program shall use and store chemicals in a safe, cautious manner to avoid poisonous or toxic contamination; and
   11. (K) The program shall store and use only hazardous materials required to maintain sanitary conditions. Hazardous materials include poisons, toxins, inflammables, infectious items and corrosives. These materials shall be properly labeled and stored so as not to contaminate food or constitute a hazard to program clients or staff. The program shall not use hazardous materials in food service areas unless materials safe to humans cannot be substituted.

AUTHORITY: sections 630.050 and 630.705, RSMo (1994).* Emergency rule filed June 17, 1986, effective July 1, 1986, expired Oct. 29, 1986. Original rule filed June 17, 1986, effective Nov. 13, 1986. Amended: Filed Jan. 2, 1990, effective June 11, 1990. Amended: Filed April 1, 1993, effective Dec. 9, 1993. Amended: Filed July 17, 1995, effective March 30, 1996.

*Original authority: 630.050, RSMo (1980), amended 1993, 1995 and 630.705, RSMo (1980), amended 1982, 1984, 1985, 1990.