Current through Bulletin 2024-06, March 15, 2024
(1)
(a) A
residential program licensee that provides meals for four to 15 clients shall
comply with a local health inspection as described in Rule R392-110, Food
Service and Sanitation in Residential Facilities.
(b) A residential program licensee that
provides meals for more than 16 clients shall comply with Rule
392-100.
(c) A residential program
licensee serving only adults or adults and children together shall comply with
a general health inspection as required by the local health
authority.
(2) A
licensee that provides meals shall:
(a) ensure
that meals are not used as incentive or punishment;
(b) provide nutritional counseling to staff
and clients;
(c) designate staff
responsible for food service who:
(i) maintain
a current list of each client with special nutritional needs; and
(ii) ensure that each client with special
nutritional needs has food storage and a preparation area that is not exposed
to any identified allergen or contaminant;
(d) except in a day treatment program serving
clients for less than ten hours a day, or outpatient programs serving clients
for less than six consecutive hours a day, provide a variety of three
nutritious meals a day that are:
(i) served
from dietitian or nutritionist approved menus; or
(ii) for programs serving individuals
experiencing homelessness, serve meals as required by USDA standard homeless
settings;
(e) establish
and post kitchen rules and privileges in a kitchen according to client needs
and safe food handling practices; and
(f) provide adequate dining space for clients
that is maintained in a clean and safe condition.
(3) A licensee that allows self-serve meals
shall ensure that self-serve kitchen users are supervised, directed, and
trained by a staff that has a food handler's permit or is trained by Serv-Safe,
USDA, or a comparable program.
(4)
A licensee that serves parents and their children may allow a consenting adult
client to maintain full responsibility for their, and their child's, special
dietary needs, if consent is maintained in writing in the client
record.
(5) A licensee that offers
meals for clients shall ensure there is documented training confirming staff
are trained to and adhere to the following safe practices:
(a) how to identify and accommodate clients
with special dietary needs; and
(b)
allowances for nutritious snacks to be available during restricted hours if the
program restricts access to food and kitchen equipment.
(6) If meals are prepared by clients, the
licensee shall inform staff and clients in writing of the following:
(a) rules and privileges of kitchen
use;
(b) menu planning and
procedures;
(c) sharing
self-prepared food;
(d) nutrition
and sanitation requirements;
(e)
schedule of responsibilities; and
(f) shopping and storage
responsibilities.
