California Code of Regulations › Title 22 - Social Security › Division 6 - Licensing of Community Care Facilities › Chapter 7 - Transitional Housing Placement Program › Subchapter 1 - Transitional Housing Placement Program for Minor Foster Children › Section 86176 - Food Service

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) In
				  facilities providing meals to participants, the following shall apply:
(1) All food shall be safe and of the quality
				  and in the quantity necessary to meet the needs of the participants, including
				  their personal right to receive adequate and healthy food as specified in
				  Section 86172(b)(12).
				  Each meal shall meet at least 1/3 of the servings recommended in the USDA Basic
				  Food Group Plan-Daily Food Guide for the age group served. All food shall be
				  selected, stored, prepared and served in a safe and healthful manner.
(2) Where all food is provided by the
				  facility, arrangements shall be made so that each participant has available at
				  least three meals per day.
(A) Not more than
				  15 hours shall elapse between the third meal of one day and first meal of the
				  following day.
(3) Where
				  meal service within a facility is elective, arrangements shall be made to
				  ensure availability of a daily food intake meeting the requirements of (a)(1)
				  above for all participants who, in their admission agreement, elect meal
				  service.
(4) Between meal
				  nourishment or snacks shall be available for all participants unless limited by
				  dietary restrictions prescribed by a physician.
(5) 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
				  participants or their authorized representatives and the licensing agency upon
				  request.
(6) Modified diets
				  prescribed by a participant'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.
(7)
				  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.
(8) Where indicated, food
				  shall be cut, chopped or ground to meet individual needs.
(9) Powdered milk shall not be used as a
				  beverage but shall be allowed in cooking and baking. Raw milk, as defined in
				  Division 15 of the California Food and Agricultural Code shall not be used.
				  Milk shall be pasteurized.
(10)
				  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.
(11) All
				  home canned foods shall be processed in accordance with standards of the
				  University of California Agricultural Extension Service. Home canned foods from
				  outside sources shall not be used.
(12) If food is prepared off the facility
				  premises, the following shall apply:
(A) The
				  preparation source shall meet all applicable requirements for commercial food
				  services.
(B) The facility shall
				  have the equipment and staff necessary to receive and serve the food and for
				  cleanup.
(C) The facility shall
				  maintain the equipment necessary for in-house preparation, or have an alternate
				  source for food preparation, and service of food in emergencies.
(13) All persons engaged in food
				  preparation and service shall observe personal hygiene and food services
				  sanitation practices which protect the food from contamination.
(14) 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.
(15) 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.
(16) Soaps, detergents,
				  cleaning compounds or similar substances shall be stored in areas separate from
				  food supplies.
(17) 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.
(18) All food
				  shall be protected against contamination. Contaminated food shall be discarded
				  immediately.
(19) All equipment,
				  fixed or mobile, dishes, and utensils shall be kept clean and maintained in
				  safe condition.
(20) 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) Facilities not using dishwashing machines
				  shall clean and sanitize dishes and utensils by an alternative comparable
				  method.
(21) Equipment
				  necessary for the storage, preparation and service of food shall be provided,
				  and shall be well-maintained.
(22)
				  Tableware and tables, dishes, and utensils shall be provided in the quantity
				  necessary to serve the clients.
(23) Adaptive devices shall be provided for
				  self-help in eating as needed by participants.