R501-20-9. Food Service

A. One person shall be responsible for food service. If this person is not a professionally qualified dietitian, regularly scheduled consultation with a professionally qualified dietitian shall be obtained. Meals served shall be from dietitian approved menus.

B. The person responsible for food service shall maintain a current list of consumers with special nutritional needs and record in the consumers service record information relating to special nutritional needs and provide for nutrition counseling where indicated.

C. When meals are prepared by consumers, there shall be a written policy to include the following:

1. rules of kitchen privileges,

2. menu planning and procedures,

3. nutritional and sanitation requirements, and

4. schedule of responsibilities.

D. The program shall provide adequate storage and refrigeration for meals carried to the program by consumers.

E. Kitchens shall have clean, operational equipment for the preparation, storage, serving, and clean up of all meals.

F. Adequate dining space shall be provided for consumers. The dining space shall be maintained in a clean and safe condition.