Oklahoma Administrative Code
Title 340 - Department of Human Services
Chapter 105 - Aging Services
Subchapter 10 - Policies and Procedures Manual for Title III of the Older Americans Act of 1965, as Amended
Part 7 - PROGRAM STANDARDS FOR SERVICES FUNDED UNDER TITLE III OF THE OLDER AMERICANS ACT OF 1965, AS AMENDED
Section 340:105-10-77 - Congregate meals food preparation and service

Universal Citation: OK Admin Code 340:105-10-77

Current through Vol. 42, No. 1, September 16, 2024

(a) Policy. All preparation and food service for the Congregate Meals Program meet all applicable state and local fire, health, sanitation, and safety regulations. Food preparation and delivery is performed in the most cost- efficient manner possible.

(b) Authority. The authority for this Section is Section 339 of the Older Americans Act of 1965, as amended and the Oklahoma State Department of Health Food Service Establishment Regulations per Oklahoma Administrative Code (OAC) 310:257.

(1) Projects with multiple serving sites make every effort to consolidate all meal preparation at one facility. Such consolidation is undertaken only when delivery distances and holding times make it feasible.

(2) The project director or designee arranges for all appropriate fire, health, safety, and sanitation inspections and responds appropriately to all identified deficiencies.

(3) A certified food handler supervises all food preparation staff and ensures the application of hygienic techniques and practices in food preparation and service.

(4) Tested, quality recipes, adjusted to yield the number of servings needed, are used to achieve the consistent and desirable quality and quantity of meals. Uniform, standardized recipes that provide for required amounts per serving are used when feasible.

(5) Meal service is designed so that hot food is available for at least one-half hour after serving begins to enable participants who arrive late to receive a meal.

(6) Time and temperature control guidelines are followed per OAC 310:257-5-59 through 310:257-5-62.

(7) Temperatures are taken and documented daily before foods are removed from the stove or oven. Satellite nutrition sites record food temperatures immediately upon arrival at the site.

(8) Daily temperatures of hot and cold foods are documented in writing and kept at the Title III senior nutrition site and made available for random review by the project director, site manager, Area Agency on Aging staff, consulting dietitian, and state dietitian.

(d) Cross references. Refer to OAC 340:105-10-50.1(a)(4) and (7), 340:105-10-51, 340:105-10-68 through 340:105-10-76, 340:105-10-78 through 340:105-10-80, and 340:105-10-86.

Added at 11 Ok Reg 673, eff 11-29-93 (emergency); Added at 11 Ok Reg 2771, eff 6-13-94; Amended at 15 Ok Reg 249, eff 10-9-97 (emergency); Amended at 15 Ok Reg 1692, eff 5-11-98; Amended at 19 Ok Reg 1170, eff 5-13-02

Disclaimer: These regulations may not be the most recent version. Oklahoma 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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