Section R9-10-1413. Food Services

A.      An administrator shall ensure that:

1.        If a substance abuse transitional facility has a licensed capacity of more than 10 participants:

a.         Food services are provided in compliance with 9

A.A.C. 8, Article 1; and

b.        A copy of the substance abuse transitional facility’s food establishment license or permit required according to subsection (A)(1) is maintained;

2.        If a substance abuse transitional facility contracts with a food establishment, as established in 9 A.A.C. 8, Article 1, to prepare and deliver food to the facility:

a.         A copy of the contracted food establishment’s license or permit is maintained by the substance abuse transitional facility; and

b.        The substance abuse transitional facility is able to store, refrigerate, and reheat food to meet the dietary needs of a participant;

3.        A registered dietitian is employed full-time, part-time, or as a consultant; and

4.        If a registered dietitian is not employed full-time, an indi- vidual is designated as a director of food services who consults with a registered dietitian as often as necessary to meet the nutritional needs of the participants.

B.       A registered dietitian or director of food services shall ensure that:

1.        Food is prepared:

a.         Using methods that conserve nutritional value, fla- vor, and appearance; and

b.        In a form to meet the needs of a participant such as cut, chopped, ground, pureed, or thickened;

2.        A food menu is:

a.         Prepared at least one week in advance,

b.        Conspicuously posted, and

c.         Maintained for at least 60 calendar days after the last day included in the food menu;

3.        If there is a change to a posted food menu, the change is noted on the posted menu no later than the morning of the day the change occurs;

4.        Meals and snacks provided by the substance abuse transi- tional facility are served according to posted menus;

5.        Meals and snacks for each day are planned using the applicable guidelines in http://www.health.gov/ dietaryguidelines/2010.asp;

6.        A participant is provided:

a.         A diet that meets the participant’s nutritional needs as specified in the participant’s assessment;

b.        Three meals a day with not more than 14 hours between the evening meal and breakfast, except as provided in subsection (B)(6)(d);

c.         The option to have a daily evening snack identified in subsection (B)(6)(d)(ii) or other snack; and

d.        The option to extend the time span between the eve- ning meal and breakfast from 14 hours to 16 hours if:

i.         The participant agrees; and

ii.        The participant is offered an evening snack that includes meat, fish, eggs, cheese, or other pro- tein, and a serving from either the fruit and veg- etable food group or the bread and cereal food group;

7.        A participant requiring assistance to eat is provided with assistance that recognizes the participant’s nutritional, physical, and social needs, including the use of adaptive eating equipment or utensils; and

8.        Water is available and accessible to participants at all times, unless otherwise stated in a participant’s assess- ment.

C.      An administrator shall ensure that food is obtained, prepared, served, and stored as follows:

1.        Food is free from spoilage, filth, or other contamination and is safe for human consumption;

2.        Food is protected from potential contamination;

3.        Potentially hazardous food is maintained as follows:

a.         Foods requiring refrigeration are maintained at 41° F or below; and

b.        Foods requiring cooking are cooked to heat all parts of the food to a temperature of at least 145° F for 15 seconds, except that:

i.         Ground beef and any food containing ground beef are cooked to heat all parts of the food to at least 155° F;

ii.        Poultry, poultry stuffing, stuffed meats, and stuffing that contains meat are cooked to heat all parts of the food to at least 165° F;

iii.      Pork and any food containing pork are cooked to heat all parts of the food to at least 155° F;

iv.       Raw shell eggs for immediate consumption are cooked to at least 145° F for 15 seconds and any food containing raw shell eggs is cooked to heat all parts of the food to at least 155° F;

v.        If the facility serves a population that is not a highly susceptible population, rare roast beef may be served cooked to an internal tempera- ture of at least 145° F for at least three minutes and a whole muscle intact beef steak may be served cooked on both top and bottom to a sur- face temperature of at least 145° F; and

vi.       Leftovers are reheated to a temperature of at least 165° F;

4.        A refrigerator contains a thermometer, accurate to plus or minus 3° F, placed at the warmest part of the refrigerator;

5.        Frozen foods are stored at a temperature of 0° F or below; and

6.        Tableware, utensils, equipment, and food-contact sur- faces are clean and in good repair.

Historical Note

Section made by exempt rulemaking at 19 A.A.R. 2015, effective October 1, 2013 (Supp. 13-2). Section R9-10- 1413 renumbered to R9-10-1412; new Section R9-10- 1413 renumbered from R9-10-1414 and amended by

exempt rulemaking at 20 A.A.R. 1409, pursuant to Laws 2013, Ch. 10, § 13; effective July 1, 2014 (Supp. 14-2).