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, unless otherwise noted in the
contractual agreement.
(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 662/3percent 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 participants.
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 participants may be stored in the program's
kitchen. Participant 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
participant-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 participant-requested menu-substitution items, but no
bare-hand contact is permitted.
e.
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.
