Section Cor 704.01 - Food Service(a) The New Hampshire department of health and human services, division of public health services, food protection or its designee shall be requested at least annually to inspect all food service areas of departmental facilities and to render a written report of the results of its inspection. The chief administrator of each facility shall comply with the requirements and recommendations contained in the inspection report or request a waiver from these requirements and recommendations. Items that require additional funding shall be reported by the commissioner of corrections for inclusion in appropriate budgetary documents.(b) Each resident shall be given the opportunity to have 3 wholesome and nutritious meals each day served with proper eating and drinking utensils.(c) Efforts shall be made to ensure that food that is supposed to be served hot shall be served hot, and food that is supposed to be served cold shall be served cold.(d) Restrictions on the type of food or utensils provided to a resident shall be imposed if the resident throws his or her food or uses his or her food to make the area unclean, unhealthy, unsafe, or is likely to use such items as weapons against others or as a mechanism for self-injury.(e) Each resident shall be served the same quality of food in a quantity sufficient to meet the resident's nutritional needs.(f) Availability of medical or religious diets shall not be dependent upon custodial or disciplinary status.(g) There shall be a process in place that establishes a changing menu that provides for a regular variety in meals.(h) The food served to residents shall be properly prepared and served under the direction of the food services supervisor.(i) Menu planning, food purchasing, and sanitation shall be overseen by a dietician in consultation with the food services supervisor to ensure that meals are wholesome and nutritious. The food services supervisor shall provide staff and residents guidance in food handling and preparation.(j) Food shall be served, prepared, and stored in accordance with He-P 803.20 adopted by the commissioner of DHHS. Food service equipment shall be maintained in good working condition.(k) All kitchen employees including residents shall be trained in the handling and preparation of food and medical diets by staff chefs and shift supervisors in consultation with the food services supervisor and dietician. Staff hired for food service duty shall be qualified by experience, training, or education for the position.(l) There shall be documentation that all persons who assist in the preparation or serving of food shall report information about their health, as it relates to diseases that are transmissible through food, in a manner that allows the person in charge to prevent the likelihood of food-borne disease transmission in compliance with the provisions of He-P 2307.02.(m) Each resident who requires a medical diet certified by medical personnel shall be provided a diet to meet their medical needs.(n) Diets for religious purposes shall be made available by the use of substitutes of approximate equivalent nutritional value, as determined by the department's dietician for those food items, which conflict with the dietary requirements of the resident's religion.N.H. Admin. Code § Cor 704.01
Derived from Volume XXXIX Number 41, Filed October 10, 2019, Proposed by #12892, Effective 9/28/2019, Expires 9/28/2029.