Section He-P 826.20 - Food Services for Residential Clients(a) The licensee shall provide food services to the clients that: (1) Meet the US Department of Agriculture recommended dietary allowance as specified in the 2015-2020 Dietary Guidelines for Americans, available as listed in Appendix A;(2) Meet the special dietary needs associated with health or medical conditions for each client as identified in their client record; and(3) Offers at least 3 meals in each 24-hour period when the client is in the licensed premise unless contraindicated by the client's treatment plan.(b) Snacks shall be available between meals and at bedtime if not contraindicated by the client's treatment plan.(c) If a client refuses the item(s) on the menu, a substitute shall be offered.(d) Each day's menu shall be posted in a place accessible to food service personnel and clients.(e) A dated record of menus as served shall be maintained for at least the previous 4 weeks.(f) The licensee shall provide therapeutic diets to clients only as directed by a licensed practitioner or other professional with prescriptive authority.(g) If a client has a pattern of refusing to follow a prescribed diet, personnel shall document the reason for the refusal in the client's medical record and notify the client's licensed practitioner.(h) All food and drink provided to the clients shall be: (1) Safe for human consumption, free of spoilage, and free from 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 listed in Appendix A;(3) Served at the proper temperature;(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dust, insects, rodents, overhead leakage, unnecessary handling, and all other sources of contamination.(i) The use of outdated, unlabeled food or canned goods that have damage to their hermetic seal shall be prohibited and such goods shall be immediately discarded.(j) All food not in the original package shall be stored in labeled and dated containers designed for food storage.(k) All work surfaces shall be cleaned and sanitized after each use.(l) All dishes, utensils, and glassware shall be in good repair, cleaned, and sanitized after each use and properly stored.(m) All food service equipment shall be kept clean and maintained according to manufacturer's guidelines.(o) Food service areas shall not be used to empty bedpans or urinals or as access to toilet and utility rooms.(p) If soiled linen is transported through food service areas, the linen shall be in an impervious container.(q) Garbage or trash in the kitchen area shall be placed in lined containers with covers.(r) All SUD-RTF persons 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 826.20
(See Revision Note at Part Heading for He-P 826) #12658, eff 11-1-18
Derived From Volume XXXVIII Number 45, Filed November 8, 2018, Proposed by #12658, Effective 11/1/2018, Expires 11/1/2028.