Iowa Administrative Code
Agency 481 - Inspections and Appeals Department
Inspections Division
Chapter 63 - Residential Care Facility-three- to Five-bed Specialized License
Rule 481-63.18 - Dietary
Universal Citation: IA Admin Code 481-63.18
Current through Register Vol. 47, No. 6, September 18, 2024
(1) Dietary staffing. Personnel who are responsible for food preparation or service, or both food preparation and service, shall have an orientation on sanitation and safe food handling prior to handling food and shall have annual in-service training on food protection. (Ill)
(2) Nutrition and menu planning.
a. Menus shall be planned
and followed to meet the nutritional needs of residents in accordance with the
primary care provider's orders. Diet orders should be reviewed as necessary,
but at least quarterly, by the primary care provider. (II, III)
b. In facilities where residents plan and
prepare their own meals, education and support shall be provided to residents
regarding proper food preparation, dietary guidelines, and food
safety.
c. In facilities where food
is regularly prepared for residents, the following shall apply:
(1) Menus shall be planned and served to
include foods and amounts necessary to meet federal dietary guidelines. (II,
III)
(2) At least three meals or
their equivalent shall be offered daily, at regular hours. (II, III)
1. There shall be no more than a 14-hour span
between offering a substantial evening meal and breakfast. (II, III)
2. Unless contraindicated, evening snacks
shall be offered routinely to all residents. Special nourishments shall be
available when ordered by the primary care provider. (II, III)
(3) Menus shall include a variety
of foods prepared in various ways. (Ill)
(4) Menus shall be written at least one week
in advance. The current menu shall be located in an accessible place for easy
use by persons purchasing, preparing, and serving food. (Ill)
(5) Records of menus as served shall be filed
and maintained for 30 days and shall be available for review by departmental
personnel. When substitutions are necessary or requested, they shall be of
similar nutritive value and recorded on the menu or in a notebook.
(Ill)
(6) The facility shall
provide an alternative choice at scheduled meal times. (Ill)
(3) Dietary storage, food preparation, and service.
a. All food shall be handled, prepared,
served and stored in compliance with the Food Code adopted pursuant to Iowa
Code section
137F.2. (I, II,
III)
b. Supplies of staple foods
for a minimum of a one-week period and of perishable foods for a minimum of a
two-day period shall be maintained on the premises. Minimum food portion
requirements for a low-cost plan shall conform to information supplied by the
bureau of nutrition and health promotion of the department of public health.
(II, III)
c. Dishes shall be free
of cracks, chips, and stains. (Ill)
d. If family-style service is used, all
leftover prepared food that has been on the table shall be properly handled.
(Ill)
(4) Sanitation in food preparation area. There shall be written procedures established for cleaning all work and serving areas. (Ill)
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