1. (1) The licensee shall ensure:

   1. (a) a one-week supply of nonperishable food and a three-day supply of perishable food is maintained, as required to prepare the planned menus;
   2. (b) each resident is provided three meals a day, seven days a week, plus snacks;

   3. (c) food service complies with the following:

      1. (i) food is of good quality and is prepared by methods that keep nutritive value, flavor, and appearance;
      2. (ii) food is palatable, attractively served, and delivered to the resident at the appropriate temperature; and
      3. (iii) powdered milk may only be used as a beverage upon the resident's request but may be used in cooking and baking;
   4. (d) no more than a 14-hour interval occurs between the evening meal and breakfast, unless a nutritious snack is available in the evening.
2. (2) The licensee shall ensure adaptive eating equipment and utensils are provided for a resident as needed.

3. (3) The licensee shall ensure a different menu is planned and followed for each day of the week and that:

   1. (a) a certified dietitian approves and signs any menu;
   2. (b) a cycle menu covers a minimum of three weeks;
   3. (c) any substitution to the menu that is served to a resident is recorded and retained for three months for review by OL; and
   4. (d) the current week's menu is posted for resident viewing.
4. (4) The licensee shall ensure meals are served in a designated dining area suitable for that purpose or in resident rooms upon request by the resident.
5. (5) The licensee shall ensure each resident is encouraged to eat their meals in the dining room with other residents.
6. (6) The licensee shall ensure any inspection report by the local health department is maintained at the facility for review by OL.
7. (7) If a resident is admitted requiring a therapeutic or special diet, the licensee shall ensure there is an approved dietary manual for reference when preparing meals. The licensee shall ensure dietitian consultation is provided at least quarterly and documented for any resident requiring a therapeutic diet.

8. (8)(a) The licensee shall ensure food service personnel are employed to meet the needs of each resident.

   1. (b) While on-duty in food service, the cook and other kitchen staff may not be assigned concurrent duties outside the food service area.
   2. (c) The licensee shall ensure personnel who prepare or serve food have a current food handler's permit.
9. (9) The licensee shall ensure compliance with Rule R392-100, Food Service Sanitation.
10. (10) If food service personnel also work in housekeeping or provide direct resident care, the licensee shall ensure employee hygiene and infection control measures are developed and implemented to maintain a safe, sanitary food service.

KEY: health care facilities

Date of Last Change: November 13, 2025

Notice of Continuation: February 7, 2024

Authorizing, and Implemented or Interpreted Law: 26B-2-202