(a) The operator must establish a food service program which will provide for meals which are balanced, nutritious and adequate in amount and content to meet residents' daily dietary needs.

1. (1) The operator must serve at a minimum, one hot midday or evening meal per day seven days a week in a congregate setting.
2. (2) Congregate meals must meet one third of the recommended dietary allowances of the Food and Nutrition Board of the National Academy of Science, National Research Council, adjusted for age, sex and activity.

3. (3) Menus for congregate meals must be:

   1. (i) planned a minimum of three weeks in advance;
   2. (ii) available in the food preparation area;
   3. (iii) established in consultation with residents;
   4. (iv) established in consultation with a dietary consultant; and
   5. (v) recorded on an approved menu planning form which must be dated and amended to record any changes or substitutions served.
4. (4) Information on each resident's prescribed dietary regimen and food allergies must be available in the food service area and must be used in the planning, preparation and service of resident meals.
5. (5) Congregate meals must be varied in methods of preparation and content.
6. (6) Food on hand must be sufficient to permit the service of meals for a minimum of three days.
7. (7) Food must be stored, prepared and served in such a manner as to ensure its safety and nutritional value.

8. (8) There must be sufficient supply of dishes, glasses and utensils for the number of residents being served.

   (c) Noncongregate meals.

9. (1) The operator must ensure that each resident receives sufficient food for all noncongregate meals plus snacks.
10. (2) The operator must assist residents to the extent necessary with the shopping, preparation and clean-up of noncongregate meals.
11. (3) Residents must have free access to kitchen facilities for the purpose of preparing their own noncongregate meals and snacks.
12. (4) Information on each resident's prescribed dietary regimen and food allergies must be used when planning and providing food for all noncongregate meals and snacks.
13. (5) The operator must periodically assess resident shopping, food storage and preparation practices to minimize the potential for contamination or spoilage and to assure that each resident maintains a sound dietary regimen.
14. (6) Food on hand in congregate areas and individual apartments must be sufficient to permit the preparation and serving of meals in the event of an emergency for a minimum of three days.

(b) Congregate meals.