If the center provides or arranges for meals for clients, the following requirements apply:

1. (1) Cold food shall be kept at or below 45° F. Hot food shall be kept at or above 140° F. Frozen food shall be kept at or below 0° F.
2. (2) Written daily menus shall be prepared and posted in a location visible to the clients. Menus shall be posted at least 1 program day prior to the menu date. Written menus shall be followed. Written menus shall be retained for at least 2 months.
3. (3) At least one complete meal shall be provided if the client is at the center for 4 or more hours. If a client is at the center for more than 6 hours, a nutritional snack shall also be provided.
4. (4) Each meal served shall contain at least one item from the dairy, protein, fruits and vegetables and grain food groups, unless medically contraindicated for individual clients.
5. (5) Quantity of foods served at each meal shall contain at least 1/3 of the daily recommended dietary allowances as established by the Food and Nutrition Board of the National Research Council.
6. (6) Prescribed diets for clients with medically restricted diets shall be followed. A written record of prescribed diets shall be kept in the client’s file.
7. (7) The ethnic and religious preferences of clients shall be considered when planning menus.
8. (8) Food shall be protected from contamination while being stored, prepared, served and transported. Food shall be stored in sealed containers.
9. (9) Utensils used for eating, drinking, preparation and serving of food or drink shall be washed after each use by a mechanical dishwasher or by a method approved by the Department of Environmental Resources.
10. (10) Mechanical dishwashers shall use hot water temperatures exceeding 140° F in the wash cycle and 180° F in the final rinse cycle or shall be of a chemical sanitizing type approved by the National Sanitation Foundation.

Cross References

This section cited in 6 Pa. Code § 11.123 (relating to core services); and 6 Pa. Code § 11.212 (relating to applicability).