Section 57.31. Food and nutrition.

 

(1)  Food shall be available and provided to residents in sufficient quantities and varieties, and shall provide for nutritional and dietary needs. Food or modified diets ordered by a physician shall be provided for those residents who have special needs. In planning menus, the religious practices and cultural patterns of the residents shall be considered and foods offered accordingly. Menus shall meet the minimum nutritional requirements as found in Appendix B.

(2)  At no time shall food be withheld from a resident.

(3)  Daily menus shall be written, kept on file and available for at least 30 days after meals have been served.

(4)  Spoiled or deteriorated food shall be disposed of immediately.

(5)  Prepared food shall be covered and stored at temperatures that protect against spoilage. Dry foods shall be dated and stored in rigid, covered containers or single use food storage plastic bags with a zip top closure. Food in dented, bulging or leaking cans, or in cans without labels, may not be used.

(6)  Leftover food that is not served shall be marked with the date of preparation and refrigerated or frozen immediately for later use.

CR 04-067 : cr. Register September 2005 No. 597 , eff. 1-1-06.