Section He-P 824.22 - Food Services(a) The licensee shall provide food services that meet:(1) The US Department of Agriculture recommended dietary allowance as specified in the US Department of Agriculture's "Dietary Guidelines for Americans" (2020-2025 edition), available as noted in Appendix A;(2) The nutritional needs of each patient; and(3) The special dietary needs associated with health or medical conditions for each patient as identified on the patient assessment.(b) Each patient shall be offered at least 3 nutritious meals and snacks in each 24-hour period when the patient is in the licensed premises unless contraindicated by the patient's care plan.(c) Snacks shall be available between meals and at bedtime if not contraindicated by the patient's care plan.(d) The licensee shall provide therapeutic diets to patients as directed by a licensed practitioner or other professional with prescriptive authority.(e) For the purposes of emergency preparedness, each licensee shall have the following supplies of foods maintained on the premises for the licensed capacity: (1) Enough refrigerated, perishable foods for a 3-day period;(2) Enough non-perishable foods for a 7-day period; and(3) Enough drinking water for a 3-day period.(f) All food and drink provided to the patients 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 those set forth in He-P 2300;(3) Served at the proper temperatures;(4) Labeled, dated and stored at proper temperatures;(5) Stored so as to protect it from dust, insects, rodents, overhead leakage, unnecessary handling and all other sources of contamination; and(6) The use of expired, unlabeled food or canned goods that have damage to their hermetic seal shall be prohibited and such goods shall be immediately discarded.(g) All food service equipment shall be kept clean and maintained according to manufacturer's guidelines.(h) Food service areas shall not be used to empty bedpans or urinals or as access to toilet and utility rooms.(i) If soiled linen is transported through food service areas, the linen shall be in an impervious container.(j) Trash receptacles in food service areas shall have covers and shall remain closed except when in use.(k) All HH 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 824.22
Amended by Volume XXXVII Number 19, Filed May 11, 2017, Proposed by #12169, Effective 4/29/2017, Expires 10/26/2017.Amended by Number 15, Filed April 13, 2023, Proposed by #13572, Effective 3/1/2023, Expires 3/1/2033.