New Mexico Administrative Code
Title 8 - SOCIAL SERVICES
Chapter 371 - DEVELOPMENTAL DISABILITIES
Part 2 - REQUIREMENTS FOR INTERMEDIATE CARE FACILITIES FOR THE MENTALLY RETARDED
Section 8.371.2.95 - FOOD AND NUTRITION SERVICES

Universal Citation: 8 NM Admin Code 8.371.2.95

Current through Register Vol. 35, No. 18, September 24, 2024

A. Dietician: The facility must employ a qualified dietitian either full-time, part-time, or on a consultant basis. If a qualified dietitian is not employed full-time, the facility must designate a person to serve as the director of food service.

B. Food services: The facility's food services must include:

(1) menu planning;

(2) initiating food orders or requisitions;

(3) establishing specifications for food purchases and insuring that the specifications are met;

(4) storing and handling food;

(5) preparing and serving food;

(6) maintaining sanitary standards in compliance with the New Mexico environment department food service regulations;

(7) orienting, training and supervising food service personnel.

C. Diet requirements:

(1) The facility must provide each client with a nourishing well-balanced diet.

(2) Modified diets must be:
(a) prescribed by the client's interdisciplinary team with a record of the prescription kept on file;

(b) planned, prepared and served by individuals who have received adequate instruction;

(c) periodically reviewed and adjusted as needed.

(3) The facility must furnish a nourishing, well-balanced diet in accordance with the recommended dietary allowances of the food and nutrition board of the national research council, national academy of sciences, adjusted for age, sex, activity and disability, unless otherwise required by medical needs.

(4) A client may not be denied a nutritionally adequate diet as a form of punishment.

D. Meal service:

(1) The facility must serve at least three meals daily at regular times comparable to normal mealtimes in the community with:
(a) not more than 14 hours between a substantial evening meal and breakfast of the following day;

(b) not less than 10 hours between breakfast and the evening meal of the same day.

(2) Food must be served:
(a) in appropriate quantity;

(b) at appropriate temperature;

(c) in a form consistent with the developmental level of the resident;

(d) with appropriate utensils;

(e) food served and uneaten must be discarded.

E. Menus:

(1) Must be written in advance.

(2) Provide a variety of foods at each meal.

(3) Be different for the same days of each week and adjusted for seasonal changes.

(4) Menus must be kept on file for at least 30 days as served.

F. Food storage:

(1) Dry or staple food items at least 12 inches above the floor, in a ventilated room not subject to sewage or waste water back flow or contamination by condensation, leakage, rodents or vermin.

(2) Perishable foods must be kept at proper temperatures to conserve nutritive values.

G. Work areas:

(1) The facility must have effective procedures for cleaning all equipment and work areas.

(2) The facility must be provided with hand washing facilities to include hot and cold water, soap and paper towels adjacent to the work areas.

H. Dining areas and service:

(1) The facility must serve meals for all residents, including the mobile nonambulatory, in dining rooms unless otherwise required for health reasons or by decision of the team responsible for the client's program.

(2) The facility must provide table service for all clients who can and will eat at a table, including clients in wheelchairs.

(3) The facility will equip areas with table, chairs, eating utensils and dishes designed to meet the developmental needs of each client.

(4) The facility must supervise and staff dining rooms adequately to direct self-help dining procedures and to assure that each client receives enough food.

Disclaimer: These regulations may not be the most recent version. New Mexico may have more current or accurate information. We make no warranties or guarantees about the accuracy, completeness, or adequacy of the information contained on this site or the information linked to on the state site. Please check official sources.
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