Current through Register Vol. 47, No. 6, September 18, 2024
(1)
The program shall provide or coordinate with other community providers to
provide a hot or other appropriate meal(s) at least once a day or shall make
arrangements for the availability of meals.
(2) Meals and snacks provided by the program
but not prepared on site shall be obtained from or provided by an entity that
meets the standards of state and local health laws and ordinances concerning
the preparation and serving of food.
(3) Menus shall be planned to provide the
following percentage of the daily recommended dietary allowances as established
by the Food and Nutrition Board of the National Research Council of the
National Academy of Sciences based on the number of meals provided by the
program:
a. A minimum of
331/3 percent if the program
provides one meal per day;
b. A
minimum of 662/3 percent if
the program provides two meals per day; and
c. One hundred percent if the program
provides three meals per day.
(4) Therapeutic diets may be provided by a
program. If therapeutic diets are provided, they shall be prescribed by a
physician, physician assistant, or advanced registered nurse practitioner. A
current copy of the Iowa Simplified Diet Manual published by the Iowa Dietetic
Association shall be available and used in the planning and serving of
therapeutic diets. A licensed dietitian shall be responsible for writing and
approving the therapeutic menu and for reviewing procedures for food
preparation and service for therapeutic diets.
(5) Personnel who are employed by or contract
with the program and 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.
a. In addition to
the requirements above, a minimum of one person directly responsible for food
preparation shall have successfully completed a state-approved food protection
program by:
(1) Obtaining certification as a
dietary manager; or
(2) Obtaining
certification as a food protection professional; or
(3) Successfully completing an
ANSI-accredited certified food protection manager program meeting the
requirements for a food protection program included in the Food Code adopted
pursuant to Iowa Code chapter 137F. Another program may be substituted if the
program's curriculum includes substantially similar competencies to a program
that meets the requirements of the Food Code and the provider of the program
files with the department a statement indicating that the program provides
substantially similar instruction as it relates to sanitation and safe food
handling.
b. If the
person is in the process of completing a course or certification listed in
paragraph"a," the requirement relating to completion of a
state-approved food protection program shall be considered to have been
met.
(6) Programs engaged
in the preparation and service of meals and snacks shall meet the standards of
state and local health laws and ordinances pertaining to the preparation and
service of food and shall be licensed pursuant to Iowa Code chapter 137F. The
department will not require the program to be licensed as a food establishment
if the program limits food activities to the following:
a. All main meals and planned menu items must
be prepared offsite and transferred to the program kitchen for service to
tenants.
b. Baked goods that do not
require temperature control for safety and single-service juice or milk may be
stored in the program's kitchen and provided as part of a continental
breakfast.
c. Ingredients used for
food-related activities with tenants may be stored in the program's kitchen.
Tenant activities may include the preparation and cooking of food items in the
program's kitchen if the activity occurs on an irregular or sporadic basis and
the items prepared are not part of the program's menu.
d. Appropriately trained staff may prepare in
the program's kitchen individual quantities of tenant-requested
menu-substitution food items that require limited or no preparation, such as
peanut butter or cheese sandwiches or a single-service can of soup. The food
items necessary to prepare the menu substitution may be stored in the program's
kitchen. These food items may not be cooked in the program's kitchen but may be
reheated in a microwave. A two- or four-slice toaster may be used for
tenant-requested menu-substitution items, but no bare-hand contact is
permitted.
e. Tenants may take food
items left over from a meal back to their apartments. The program may not store
leftovers in the program's kitchen.
f. Warewashing may be done in the program's
kitchen as long as the program utilizes a commercial dishwasher and documents
daily testing of sanitizer chemical ppm and proper water temperatures.
Verification by the department of these practices may be conducted during
on-site visits.
(7)
Programs may have an on-site dietitian. Programs may secure menus and a
dietitian through other methods.
(8) All perishable or potentially hazardous
food shall be cooked to recommended temperatures and held at safe temperatures
of 41°F (5°C) or below, or 135°F (57°C) or above.
