Section 22-B3220. GENERAL DIETARY REQUIREMENTS

 

3220.1Meals shall be adjusted to include fresh fruits and vegetables in season.

 

3220.2The temperature for cold foods shall not exceed forty-five degrees (45 [degrees]) Fahrenheit, and for hot foods shall be above one hundred and forty degrees (140 [degrees]) Fahrenheit at the point of delivery to the resident.

 

3220.3If a resident refuses food, appropriate substitutions of comparable nutritive value shall be offered at the same mealtime.

 

3220.4Each therapeutic diet shall be prescribed by the attending physician and prepared under the guidance of a dietitian.

 

3220.5Each therapeutic diet prescription shall be a part of the resident's medical record.

 

3220.6Each change in a therapeutic diet order shall be authorized by the attending physician and shall be forwarded in writing to the Dietary Service.

 

3220.7The dietitian preparing the therapeutic diet shall have access to the resident's medical record and shall document each observation, consultation and instruction regarding the resident's acceptance and tolerance of his or her prescribed diet.

 

3220.8The supervisor or manager of food services shall make weekly rounds at mealtime to observe the preparation and serving of food to residents in order to determine general acceptance of the food by residents.

 

3220.9An adequate supply of fresh water shall be available to residents at all times.

 

source

Notice of Final Rulemaking published at 49 DCR 473 (January 18, 2002).