PURPOSE: This rule prescribes food service requirements in certain community residential facilities 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 facility kitchen shall meet the food service needs of its residents, to include having a sufficient supply of equipment to prepare meals satisfactorily and a sufficient number of dishes, glassware and flatware for each meal.
2. (2) The facility shall maintain its utensils and equipment used for eating and drinking in good condition, free from chips and cracks and thoroughly cleaned and sanitized after each use.
3. (3) The facility shall have equipment used in the preparation and serving of food, including can openers, meat slicers and cutting surfaces, cleaned as needed, but at least once a day, if used.
4. (4) The facility shall provide dining areas equipped with tables, chairs, eating utensils and dishes designed and provided to meet residents’ developmental needs.
5. (5) The facility shall control the temperature of hot water at all taps accessible to residents by the use of thermostatic mixing valves or by other means to keep the temperature at a range between one hundred degrees Fahrenheit to one hundred fifteen degrees Fahrenheit (100°F—115°F). If it is documented in the record that residents are capable of using hot water or are in a training program for the use of hot water, the temperature of tap water shall not exceed one hundred twenty-five degrees Fahrenheit (125°F).
6. (6) The facility 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)-vat sink in lieu of a dishwasher.
7. (7) If a three (3)-vat sink is used in lieu of a dishwasher, it shall be of sufficient depth and size to accommodate those utensils most frequently used in the preparation and serving of food.
8. (8) In lieu of hot water, chemicals approved by the department may be used for sanitizing purposes.
9. (9) Facilities having ten (10) or more residents shall provide, adjacent to work areas, a place for handwashing, to include hot and cold water, soap, paper towels or electrical hand-drying devices.
10. (10) The facility shall provide food and drink free from spoilage and prepared safe for human consumption. Meat must have been inspected by a government inspection source.
11. (11) The facility shall store dry products, food items and canned goods at least four inches (4") off the floor and rotate the stock.
12. (12) The facility shall have an operable interior thermometer in each refrigeration unit. The facility shall maintain each refrigerator at a temperature of forty-five degrees Fahrenheit (45°F) or lower.
13. (13) The facility shall store, prepare, display, serve or transport food and drink to protect it from contamination. The facility shall cover stored perishable food and shall keep it at a temperature to protect it from spoilage. The facility shall maintain potentially hazardous food and drink at a safe temperature, below forty-five degrees Fahrenheit (45°F), except during preparation and service. The facility shall have all meat, fish and poultry properly cooked before being served. All repackaged, potentially hazardous food shall be labeled and dated.
14. (14) The facility shall prepare food and serve food and drink at proper temperatures to conserve their nutritive value and enhance their flavor and appearance. If the facility serves persons who have special diets, the facility staff shall consult with a dietitian regarding its food services at least once a year. The facility shall maintain the consultant’s findings and recommendations.
15. (15) The daily food allowance for each resident, adjusted for age, size, activity and disability, shall meet the need for a nourishing, well-balanced diet, under the recommendations of the Food and Nutrition Board of the National Research Council.
16. (16) Milk served to the residents shall be Grade A, pasteurized milk or Grade A certified, pasteurized milk.
17. (17) Cool, safe drinking water approved by the appropriate state or local public health authority shall be available to residents at all times. The facility shall provide single-serving cups or glasses for those unable to drink from fountains.
18. (18) When residents require blended food, the facility shall prepare, measure and serve it individually and not mixed together.
19. (19) The consistency and texture of food shall meet the residents’ developmental needs. Residents shall not be fed in a prone position.
20. (20) The facility shall provide residents requiring liquid or soft diets with nourishing, supplementary food between meals in order to meet their nutritional requirements.
21. (21) The facility shall serve residents’ meals at times which are appropriate to residents’ schedules. The facility shall include a meal in the morning, noon and evening, with provisions made for an evening snack for those residents who wish it.
22. (22) The facility shall serve food family style so as to approximate a family living situation as nearly as possible.
23. (23) The facility shall prepare menus at least one (1) week in advance and shall keep these menus available for review for at least three
24. (3) months. The facility shall indicate substitutions on the menu.
25. (24) Residents shall participate in planning the menu.
26. (25) The facility shall store and use only those hazardous materials required to maintain sanitary conditions. Hazardous materials include poisons, toxins, inflammables, infectious items, corrosives and all sharp objects. These materials shall be properly labeled and stored so as not to contaminate food or constitute a hazard to facility residents or staff. The facility 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).* Original rule filed Oct. 12, 1983, effective Jan. 15, 1984. Amended: Filed March 14, 1984, effective Aug. 11, 1984. Amended: Filed July 15, 1985, effective Feb. 1, 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.