California Code of Regulations › Title 22 - Social Security › Division 6 - Licensing of Community Care Facilities › Chapter 3 - Adult Day Programs › Article 6 - Continuing Requirements › Section 82076 - Food Service

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) In
				  day programs providing meals to clients, the following shall apply:
(1) All food shall be selected, stored,
				  prepared and served in a safe and healthful manner. All meals shall be of the
				  quality and in the quantity necessary to meet the needs of the clients, and the
				  requirements recommended by the U.S. Department of Agriculture, as specified in
				  Title 7, Code of Federal Regulations, Section
				  226.20(c).
(2) Where meal service within a day program
				  is elective, arrangements shall be made to ensure availability of a daily food
				  intake meeting the requirement of Section
				  82076(a)(1) for
				  all clients who, in their admission agreement, elect meal service.
(3) Between meal nourishment or snacks shall
				  be available for all clients unless limited by dietary restrictions prescribed
				  by a physician.
(4) Menus shall be
				  written at least one week in advance and copies of the menus as served shall be
				  dated and kept on file for at least 30 days. Menus shall be made available for
				  review by the clients or their authorized representatives and the licensing
				  agency upon request.
(5) Modified
				  diets prescribed by a client's physician as a medical necessity shall be
				  provided.
(A) The licensee shall obtain and
				  follow instructions from the physician or dietitian on the preparation of the
				  modified diet.
(6)
				  Commercial foods shall be approved by appropriate federal, state and local
				  authorities. All foods shall be selected, transported, stored, prepared and
				  served so as to be free from contamination and spoilage and shall be fit for
				  human consumption. Food in damaged containers shall not be accepted, used or
				  retained.
(7) Where indicated, food
				  shall be cut, chopped or ground to meet individual needs.
(8) Powdered milk shall not be used as a
				  beverage, but shall be allowed in cooking and baking. Milk given to clients
				  shall be pasteurized.
(9) Except
				  upon written approval by the licensing agency, meat, poultry and meat food
				  products shall be inspected by state or federal authorities. Written evidence
				  of such inspection shall be available for all products not obtained from
				  commercial markets.
(10) Home
				  canned foods shall not be used.
(11) If food is prepared off the day program
				  premises, the following shall apply:
(A) The
				  preparation source shall meet all applicable requirements for commercial food
				  services.
(B) The day program shall
				  have the equipment and staff necessary to receive and serve the food and for
				  cleanup.
(C) The day program shall
				  maintain the equipment necessary for in-house preparation, or have an alternate
				  source for food preparation, and service of food in
				  emergencies.
(12) All
				  persons engaged in food preparation and service shall observe personal hygiene
				  and food services sanitation practices which protect the food from
				  contamination.
(13) All foods or
				  beverages capable of supporting rapid and progressive growth of microorganisms
				  which can cause food infections or food intoxications shall be stored in
				  covered containers at 45 degrees F (7.2 degrees C) or less.
(14) Pesticides and other similar toxic
				  substances shall not be stored in food storerooms, kitchen areas, food
				  preparation areas, or areas where kitchen equipment or utensils are
				  stored.
(15) Soaps, detergents,
				  cleaning compounds or similar substances shall be stored in areas separate from
				  food supplies.
(16) All kitchen,
				  food preparation, and storage areas shall be kept clean, free of litter and
				  rubbish, and measures shall be taken to keep all such areas free of rodents,
				  and other vermin.
(17) All food
				  shall be protected against contamination. Contaminated food shall be discarded
				  immediately.
(18) All equipment,
				  fixed or mobile, dishes, and utensils shall be kept clean and maintained in
				  safe condition.
(19) All dishes and
				  utensils used for eating and drinking and in the preparation of food and drink,
				  shall be cleaned and sanitized after each usage.
(A) Dishwashing machines shall reach a
				  temperature of 165 degrees F (74 degrees C) during the washing and/or drying
				  cycle to ensure that dishes and utensils are cleaned and sanitized.
(B) Day programs not using dishwashing
				  machines shall clean and sanitize dishes and utensils by an alternative
				  comparable method.
(20)
				  Equipment necessary for the storage, preparation and service of food shall be
				  provided, and shall be well-maintained.
(21) Tableware and tables, dishes, and
				  utensils shall be provided in the quantity necessary to serve the
				  clients.
(22) Adaptive devices
				  shall be provided for self-help in eating as needed by
				  clients.