Section 22-B3502. MEAL SERVICE/DINING AREAS

 

3502.1Each GHMRP shall provide each resident with a nourishing, well-balanced diet.

 

3502.2Modified diets shall be as follows:

 

(a)Prescribed in the resident's Individual Habilitation Plan and the record of the prescription for the modified diet shall be kept in the resident's record;

 

(b)Planned, prepared, and served by individuals who have received instruction from a dietitian; and

 

(c)Reviewed at least quarterly by a dietitian.

 

3502.3All food and drink shall be clean, wholesome, free from spoilage, and properly prepared.

 

3502.4At least three (3) meals per day that are nutritious and suited to the special needs of each shall be served, at reasonable times ensuring that the following occurs:

 

(a)There are not more than fourteen (14) hours between a substantial evening meal and breakfast of the following day, except on weekends and holidays; and

 

(b)There are not less than ten (10) hours between breakfast and the evening meal of the same day, except on weekends and holidays.

 

3502.5Each GHMRP shall be responsible for ensuring that meals which are served away from the GHMRP are suited to the dietary needs of residents as indicated in the Individual Habilitation Plan.

 

3502.6No resident may be denied a meal as a form of punishment.

 

3502.7Each GHMRP shall serve meals at proper temperatures.

 

3502.8Each GHMRP shall serve meals for all residents, including residents who are mobile, non-ambulatory, in dining areas unless otherwise temporarily required for health reasons.

 

3502.9Each GHMRP shall provide table service for all residents who can and will eat at a table, including residents in wheelchairs.

 

3502.10Each GHMRP shall equip dining areas with tables, chairs, eating utensils, and dishes designed to meet the developmental needs of each resident.

 

3502.11Each GHMRP shall provide adequate staff in dining rooms to direct self-help dining procedures and to assure that each resident receives enough food.

 

3502.12Residents shall be provided training to develop eating skills and to use special eating equipment and utensils if such training is indicated in the Individual Habilitation Plan.

 

3502.13Each GHMRP shall train the staff in the use of proper feeding techniques and monitor their appropriate use to assist residents who require special feeding procedures or utensils.

 

3502.14Each GHMRP shall train staff in the storage, preparation and serving of food, the cleaning and care of equipment, and food preparation in order to maintain sanitary conditions at all times.

 

3502.15Menus shall be written on a weekly basis, shall provide a variety of foods at each meal, and be varied from week to week and adjusted for seasonal changes.

 

3502.16A review and consultation by a dietitian or nutritionist shall be conducted at least quarterly to ensure that each resident who has been prescribed a modified diet receives adequate nutrition according to his or her Individual Habilitation Plan.

 

3502.17Dry or staple food items shall be stored at least twelve inches (12 in.) above the floor in a room not subject to sewage or waste water back flow or contamination by condensation, leakage, rodents or vermin.

 

3502.18Perishable foods shall be stored at proper temperatures in order to conserve nutritive value.

 

3502.19Each GHMRP shall have effective procedures for cleaning all equipment and work areas used in the preparation and serving of foods.

 

3502.20Dishes and eating utensils shall be cleaned after each meal and stored to maintain their sanitary condition.

 

3502.21Hot and cold water, soap, and towels shall be provided in or adjacent to food preparation areas for hand washing.

 

source

Final Rulemaking published at 39 DCR 3280, 3282 (May 8, 1992).