Section He-P 804.21 - Food Services(a) The licensee shall provide food services that meet:(1) The US Department of Agriculture's recommended dietary allowance as specified in the "2015-2020 Dietary Guidelines for Americans," available as noted in Appendix A;(2) The nutritional needs of each resident; and(3) The special dietary needs, including any therapeutic diets, associated with health or medical conditions for each resident as identified on the RAT.(b) Each resident shall be offered at least 3 meals in each 24-hour period when the resident is in the licensed premises, unless contraindicated by the resident's care plan.(c) There shall be no more than 14 hours between the evening meal and breakfast except if: (1) The licensee offers snacks at bedtime;(2) The resident agrees, in writing, to allow more than 14 hours between the evening meal and breakfast; or(3) The resident refuses to eat a specific meal.(d) Snacks shall be offered and made available between meals and at bedtime if not contraindicated by the resident's care plan.(e) If a resident refuses the item(s) on the menu, a substitute shall be offered.(f) Each day's menu shall be posted in a place accessible to food service personnel and residents.(g) A dated record of menus as served shall be maintained for at least the previous 4 weeks.(h) The licensee shall provide therapeutic diets to residents only as ordered by a licensed practitioner or other professional with prescriptive authority.(i) If a resident has a pattern of refusing to follow a prescribed therapeutic diet, personnel shall document the reason for the refusal in the resident's medical record and notify the resident's licensed practitioner.(j) All food and drink provided to residents shall be: (1) Safe for human consumption and free of spoilage or other contamination;(2) Stored, prepared, and served in a manner consistent with safe food handling practices for the prevention of food borne illnesses, including but not limited to those set forth in He-P 2300 and chapter 3 of the U.S. Department of Health and Human Services, Public Health Services, Food and Drug Administration, Food Code, 2013 edition, available as noted in Appendix A;(3) Served at the proper temperatures;(4) Labeled, dated, and stored at proper temperatures; and(5) Stored so as to protect it from dust, insects, rodents, overhead leakage, unnecessary handling, and all other sources of contamination.(k) The use of expired or unlabeled food or canned goods that have damage to their hermetic seal shall be prohibited and such goods shall be immediately discarded. The dates associated with such terms as "sell by", "use by", or "best if used by" shall not constitute the expiration date.(l) All food not in the original package shall be stored in labeled and dated containers designed for food storage.(m) All work surfaces shall be non-porous and cleaned and sanitized after each use.(n) All dishes, utensils, and glassware shall be in good repair, cleaned, and sanitized after each use and properly stored.(o) All food service equipment shall be kept clean and maintained according to manufacturer's guidelines.(p) Food service areas shall not be used to empty bedpans or urinals or as access to toilet and utility rooms.(q) If soiled linen is transported through food service areas, the linen shall be in an impervious container.(r) Garbage or trash in the kitchen area shall be placed in lined containers with covers which shall remain closed except when in use.(s) All ALR-RC personnel involved in the preparing and serving of food shall wash their hands and exposed portions of their arms with liquid soap and running water before handling or serving food.N.H. Admin. Code § He-P 804.21
Amended by Volume XXXVI Number 49, Filed December 8, 2016, Proposed by #12047, Effective 11/19/2016, Expires 5/18/2017.Amended by Volume XXXVII Number 45, Filed November 09, 2017, Proposed by #12414, Effective 11/3/2017, Expires 11/3/2027.