PURPOSE: This rule prescribes food service in day programs 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 9 CSR 40-9

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

3. (3) If clients bring sack lunches to the program or if the program prepares food or 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’ developmental needs and are in sufficient quantity to serve the number of clients for which the day program is licensed;
   3. (C) The day 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;
   4. (D) A three (3)-compartment sanitizing system may be used in lieu of a dishwasher if the compartments are of sufficient depth and size to accommodate those utensils most frequently used in the preparation and serving of food;
   5. (E) In lieu of hot water, chemicals approved by the department may be used for sanitizing purposes;
   6. (F) 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 government inspection source;
   7. (G) The program shall store dry products and canned goods at least four inches (4") off the floor and rotate the stock;
   8. (H) 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 client’s residence. The refrigerator shall have an operable interior thermometer and shall be maintained at a temperature of forty-five degrees Fahrenheit (45°F) or lower;
   9. (I) 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 such 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;
   10. (J) Milk served clients shall be Grade A pasteurized milk or Grade A certified, pasteurized milk;
   11. (K) If indicated in the individualized program plan, clients shall participate in planning the menu;
   12. (L) Menus of daily meals prepared by or catered to the day program shall be kept for three (3) months;
   13. (M) Meals prepared by or catered to the program shall meet the nutritional needs of each client, adjusted for age, size, activity and disability, in accordance with the recommendations of the Food and Nutrition Board of the National Research Council;
   14. (N) The day program shall prepare food and serve food and drink at proper temperatures to conserve their nutritive value and enhance their flavor and appearance;
   15. (O) When clients require blended food, the day program(s) shall prepare, measure and serve it individually and not mixed together;
   16. (P) The consistency and texture of food shall meet the clients’ developmental needs. Clients shall not be fed in a prone position; and
   17. (Q) The day program shall provide clients requiring liquid or soft diets with nourishing, supplementary food between meals in order to meet their nutritional requirements.
4. (4) 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.
5. (5) The program 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 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).* Original rule filed Oct. 13, 1983, effective Jan. 15, 1984. Amended: Filed Feb. 4, 1986, effective July 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.