1) Meal and Food Service
Shelter care facilities shall provide meals and food service
that conform to the following:
A) Food
must be of sufficient nutritional value and provide a daily minimum of
2,500-3,000 calories. Food shall not be used as a reward or withheld as a
disciplinary measure.
B) Food
quantity must be sufficient to satisfy, within reason, a child's
needs.
C) Meals shall be provided
at reasonable and proper intervals, i.e., adhering to recognized breakfast,
lunch, and dinner schedules.
D)
Three complete and balanced meals shall be served each child for each 24 hours
of shelter care.
E) A beverage, in
addition to water, shall be available with each meal and milk shall be
available for at least two meals during each 24 hours of shelter
care.
F) Special diets shall be
adhered to when prescribed by a physician. The original diet order shall be
filed in the child's case folder and a copy shall be sent to dietary
personnel.
G) Menu items shall be
substituted when a child's religious beliefs prohibit the eating of particular
foods.
H) Nutritional planning
shall take into consideration the dietary needs of youth who are
hyperactive.
2) Method
of Providing Food Service
The superintendent may elect to provide meals and food service
by one or more of the following methods:
A) Food preparation and service in an on-site
kitchen with sufficient food service employees.
B) Contract for catered food service (either
private firm or local governmental activity).
C) Food preparation establishments and
services must meet the conditions and requirements, including license,
established by the Illinois Department of Public Health.
3) Menus
Menus shall be preplanned and copies of the menu served shall
be maintained for a period of three months.
A) A record of catered meals served shall be
maintained for three months.
B) The
menus shall be diversified so as to avoid the monotony of a standardized
diet.
4) Portion or
Serving
A portion or serving shall be defined as a quantity which looks
good on the plate and is satisfying to the majority.
5) On-Site Food Preparation and Service
A) Food service employees must be qualified
in training and supervising children assigned to food service.
i) Children assigned to food service must
undergo a physical examination and be certified free of communicable
diseases.
ii) Personal appearance
of food service workers, employees or children, must be inspected
regularly.
iii) Children working in
food service shall be required to bathe daily and be provided with clean
clothing daily.
B) A
heated or insulated cart capable of transporting containers of food, drink, and
eating utensils shall be utilized when the serving or dining area is a
significant distance from the kitchen and food temperature would not otherwise
be maintained.
C) Meals shall be
attractively served and conducted in a group setting.
D) Food and drink while being stored,
prepared, displayed, served or transported shall be protected from
contamination by insects or other foreign substances.
E) China, plastic dinnerware or
divided/compartmented trays shall be used for full meal service. Dishes and
eating utensils shall be removed from the dining room soon after the meal is
finished and returned to the kitchen for proper washing and sterilizing or
disposal, as appropriate.
F)
Ranges, stoves, and ovens shall be equipped with an accurate thermostat or
temperature gauge.
G) A mechanical
dishwasher which meets Illinois Department of Public Health standards is
preferred, but in its absence:
i) A
three-compartment stainless steel sink with drainboard is required: one
compartment for washing, with 110 degrees Fahrenheit water containing adequate
soap or detergent; one compartment for rinsing; and one compartment for
sterilization, with the water temperature no less than 170 degrees Fahrenheit
or sterilization using a sanitizing agent.
ii) Dishes, trays, and eating utensils shall
be drain dried and not wiped dry.
H) Dry stores such as flour, cereal, dried
beans, peas, coffee, and canned goods shall be stored in a cool, dry, and well
ventilated area, screened or otherwise protected against insects and rodents.
Containers used to store dry bulk quantities shall be lined with or have the
interior coated with an acceptable impervious substance or plastic.
I) Fresh fruits, vegetables, dairy products,
meats, and frozen foods shall be refrigerated in accordance with Illinois
Department of Public Health standards.
i) All
refrigerators and freezers shall be equipped with an accurate
thermometer.
ii) Frozen food shall
be kept at or below zero degrees Fahrenheit.
iii) All perishable foods shall be stored at
such temperature as will protect against spoilage (no higher than 45 degrees
Fahrenheit).
6) Staff Meals
Staff members shall be served meals no different in quality or
menu than that served to children. At least one staff member shall be assigned
to supervise children while dining.
7) Fruit and Juices
Fruit juices and/or fresh fruit shall be provided
daily.
8) Food Apportioning
Apportioning of food by children shall be supervised by staff
members to ensure that favoritism or careless serving does not
occur.
9) Storing of Food
Children shall not be allowed to store food in their
rooms.
10) Evening Snack
A light snack shall be made available to youth prior to
bedtime.
11) Toilet
Facilities
Toilet and wash basin facilities shall be available to food
service personnel in the vicinity of the food preparation
area.
