N.J. Admin. Code § 8:43-8.3

Current through Register Vol. 56, No. 21, November 4, 2024

Section 8:43-8.3 - Administrator's responsibilities

(a) The administrator or the administrator's designee shall ensure that the dietary service:

1. Selects foods and beverages, which include fresh and seasonal foods, and prepares menus with regard for the nutritional and therapeutic needs, cultural backgrounds, food habits, and personal food preferences of residents;

2. Has written and dated menus for all meals and snacks, planned at least seven days in advance for all diets. The same menu shall not be used more than once in any continuous seven-day period. The facility shall offer substitute food and drink of equivalent nutritional value, if requested by a resident at least 24 hours in advance;

3. Posts current menus, with portion sizes, in the food preparation area and in a conspicuous place in resident's area, or provides a copy of the menu to each resident. Any changes or substitutes in menus shall be posted or provided in writing to each resident. Menus, with changes or substitutes, shall be kept on file in the facility for at least 30 days;

4. Prepares and serves daily to residents at least three meals;

5. Complies with written policies regarding meal hours. No more than 15 hours shall elapse between an evening meal and breakfast the next morning, and the first meal shall not be served before 7:00 A.M.;

6. Provides evening snacks and beverages;

7. Prepares food by cutting, chopping, grinding, or blending to meet the needs of each resident;

8. Provides self-help feeding devices as required by residents;

9. Maintains a file of recipes for menu items that require a recipe, adjusted to yield, which shall be used in preparing foods listed on the posted menus;

10. Maintains thermometers in refrigerators and freezers;

11. Complies with written policies and procedures for the selection, storage, use, and disposition of nondisposable and disposable items. Disposable items shall not be reused;

12. Prepares work schedules for the dietary service so as to allow residents to eat at their own pace;

13. Maintains at least a three-day supply of non-perishable food on the premises; and

14. Develops a written schedule of cleaning operations for the kitchen, including daily, weekly, monthly, or annual tasks.

N.J. Admin. Code § 8:43-8.3