Code of Colorado Regulations
1000 - Department of Public Health and Environment
1011 - Health Facilities and Emergency Medical Services Division (1011, 1015 Series)
6 CCR 1011-1 Chapter 08 - FACILITIES FOR PERSONS WITH INTELLECTUAL AND DEVELOPMENTAL DISABILITIES
Part 13 - Dietary Services
Current through Register Vol. 47, No. 5, March 10, 2024
13.1 All food shall be procured, stored, and prepared safely.
13.2 At least a three-day supply of food and drinking water shall be available in the facility in case of emergency.
13.3 Staff handling, preparing, or serving food shall complete food safety training and maintain evidence of completion as part of the personnel file in accordance with Part 7.1(D). Food safety training shall be provided by recognized food safety experts or agencies, such as the Department's Division of Environmental Health and Sustainability, local public health agencies, or Colorado State University Extension Services. At a minimum, a certificate of completion of the available online modules is sufficient to comply with this part. The successful completion of other accredited food safety courses is also acceptable.
13.4 The facility shall ensure residents have the opportunity to be involved in planning meals and choosing available snacks.
13.5 Meals shall provide a nutritionally adequate diet for all residents consistent with generally recognized national or state dietary standards and/or guidelines.
13.6 The facility shall have a diet manual that provides guidance for the preparation of diet menus including special diets.
13.7 The facility shall have a registered dietician perform an initial review of all special diets to ensure they meet diet guidelines and ensure a review of all changes to the special diets of the residents. Such reviews shall be documented in the resident's record.
13.8 Records of meals prepared including available options and substitutions shall be kept by the facility staff and shall be available for review for a period of 30 days.
13.9 Meals shall vary daily and be appropriate for holidays and seasonal conditions.
13.10 Residents shall have access to the kitchen, food, and supplies at all times, unless a restriction is assessed to be appropriate and documented in the resident record.
13.11 Between-meal snacks of nourishing quality shall be available.
13.12 Residents shall be allowed to cook unless an assessment determines the resident is not capable of cooking in a safe manner and documentation of such assessment is part of the resident record.
13.13 Staff support shall be provided to all residents who need assistance during meals, as evidenced by an inability to self-feed within 15 minutes of food being presented.
13.14 Special Diets
