Arizona Administrative Code
Title 9 - HEALTH SERVICES
Chapter 10 - DEPARTMENT OF HEALTH SERVICES - HEALTH CARE INSTITUTIONS: LICENSING
Article 14 - SUBSTANCE ABUSE TRANSITIONAL FACILITIES
Section R9-10-1413 - Food Services

Universal Citation: AZ Admin Code R 9-10-1413

Current through Register Vol. 30, No. 38, September 20, 2024

A. An administrator shall ensure that:

1. If a substance abuse transitional facility has a licensed capacity of more than 10 participants:
a. Food services are provided in compliance with 9 A.A.C. 8, Article 1; and

b. A copy of the substance abuse transitional facility's food establishment license or permit required according to subsection (A)(1) is maintained;

2. If a substance abuse transitional facility contracts with a food establishment, as established in 9 A.A.C. 8, Article 1, to prepare and deliver food to the facility:
a. A copy of the contracted food establishment's license or permit is maintained by the substance abuse transitional facility; and

b. The substance abuse transitional facility is able to store, refrigerate, and reheat food to meet the dietary needs of a participant;

3. A registered dietitian is employed full-time, part-time, or as a consultant; and

4. If a registered dietitian is not employed full-time, an individual is designated as a director of food services who consults with a registered dietitian as often as necessary to meet the nutritional needs of the participants.

B. A registered dietitian or director of food services shall ensure that:

1. Food is prepared:
a. Using methods that conserve nutritional value, flavor, and appearance; and

b. In a form to meet the needs of a participant such as cut, chopped, ground, pureed, or thickened;

2. A food menu is:
a. Prepared at least one week in advance,

b. Conspicuously posted, and

c. Maintained for at least 60 calendar days after the last day included in the food menu;

3. If there is a change to a posted food menu, the change is noted on the posted menu no later than the morning of the day the change occurs;

4. Meals and snacks provided by the substance abuse transitional facility are served according to posted menus;

5. Meals and snacks for each day are planned using the applicable guidelines in http://www.health.gov/dietaryguidelines/2010.asp;

6. A participant is provided:
a. A diet that meets the participant's nutritional needs as specified in the participant's assessment;

b. Three meals a day with not more than 14 hours between the evening meal and breakfast, except as provided in subsection (B)(6)(d);

c. The option to have a daily evening snack identified in subsection (B)(6)(d)(ii) or other snack; and

d. The option to extend the time span between the evening meal and breakfast from 14 hours to 16 hours if:
i. The participant agrees; and

ii. The participant is offered an evening snack that includes meat, fish, eggs, cheese, or other protein, and a serving from either the fruit and vegetable food group or the bread and cereal food group;

7. A participant requiring assistance to eat is provided with assistance that recognizes the participant's nutritional, physical, and social needs, including the use of adaptive eating equipment or utensils; and

8. Water is available and accessible to participants at all times, unless otherwise stated in a participant's assessment.

C. An administrator shall ensure that food is obtained, prepared, served, and stored as follows:

1. Food is free from spoilage, filth, or other contamination and is safe for human consumption;

2. Food is protected from potential contamination;

3. Potentially hazardous food is maintained as follows:
a. Foods requiring refrigeration are maintained at 41° F or below; and

b. Foods requiring cooking are cooked to heat all parts of the food to a temperature of at least 145° F for 15 seconds, except that:
i. Ground beef and any food containing ground beef are cooked to heat all parts of the food to at least 155° F;

ii. Poultry, poultry stuffing, stuffed meats, and stuffing that contains meat are cooked to heat all parts of the food to at least 165° F;

iii. Pork and any food containing pork are cooked to heat all parts of the food to at least 155° F;

iv. Raw shell eggs for immediate consumption are cooked to at least 145° F for 15 seconds and any food containing raw shell eggs is cooked to heat all parts of the food to at least 155° F;

v. If the facility serves a population that is not a highly susceptible population, rare roast beef may be served cooked to an internal temperature of at least 145° F for at least three minutes and a whole muscle intact beef steak may be served cooked on both top and bottom to a surface temperature of at least 145° F; and

vi. Leftovers are reheated to a temperature of at least 165° F;

4. A refrigerator contains a thermometer, accurate to plus or minus 3° F, placed at the warmest part of the refrigerator;

5. Frozen foods are stored at a temperature of 0° F or below; and

6. Tableware, utensils, equipment, and food-contact surfaces are clean and in good repair.

Disclaimer: These regulations may not be the most recent version. Arizona may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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