California Code of Regulations › Title 22 - Social Security › Division 6 - Licensing of Community Care Facilities › Chapter 8 - Residential Care Facilities for the Elderly (RCFE) › Article 10 - Food Services › Section 87555 - General Food Service Requirements

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) The total daily diet shall be of the
				  quality and in the quantity necessary to meet the needs of the residents an
				  shall meet the Recommended Dietary Allowances of the Food and Nutrition Board
				  of the National Research Council. All food shall be selected, stored, prepared
				  and served in a safe and healthful manner.
(b) The following food service requirements
				  shall apply:
(1) Where all food is provided by
				  the facility arrangements shall be made so that each resident has available at
				  least three meals per day. Exceptions may be allowed on weekends and holidays
				  providing the total daily food needs are met. Not more than fifteen (15) hours
				  shall elapse between the third and first meal.
(2) Where meal service within a facility is
				  elective, arrangements shall be made to assure availability of an adequate
				  daily food intake for all residents who, in their admission agreement, elected
				  meal service. If a resident's condition changes so that he is no longer able to
				  cook or purchase his own meals, the admission agreement shall be modified and
				  the resident provided full meal service.
(3) Between-meal nourishment or snacks shall
				  be made available for all residents unless limited by dietary restrictions
				  prescribed by a physician.
(4)
				  Meals on the premises shall be served in a designated dining area suitable for
				  the purpose and residents encouraged to have meals with other residents. Tray
				  service shall be provided in case of temporary need.
(5) Meals shall consist of an appropriate
				  variety of foods and shall be planned with consideration for cultural and
				  religious background and food habits of residents.
(6) In facilities for sixteen (16) persons or
				  more, 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.
Facilities licensed for less than sixteen (16) residents
					 shall maintain a sample menu in their file. Menus shall be made available for
					 review by the residents or their designated representatives and the licensing
					 agency upon request.
(7)
				  Modified diets prescribed by a resident's physician as a medical necessity
				  shall be provided.
(8) All food
				  shall be of good quality. Commercial foods shall be approved by appropriate
				  federal, state and local authorities. Food in damaged containers shall not be
				  accepted, used or retained.
(9)
				  Procedures which protect the safety, acceptability and nutritive values of food
				  shall be observed in food storage, preparation and service.
(10) Where indicated, food shall be cut,
				  chopped or ground to meet individual needs.
(11) Powdered milk shall not be used as a
				  beverage but may be used in cooking or baking. Raw milk shall not be used. Milk
				  shall be pasteurized.
(12) 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 purchased from
				  commercial markets.
(13) Home
				  canned foods shall not be used.
(14) If food is prepared off the facility
				  premises, the preparation source shall meet all applicable requirements for
				  commercial food services. The facility shall have adequate equipment and staff
				  to receive and serve the food and for cleanup, and shall maintain adequate
				  equipment for in-house preparation and service of food in
				  emergencies.
(15) All persons
				  engaged in food preparation and service shall observe personal hygiene and food
				  services sanitation practices which protect the food from
				  contamination.
(16) In facilities
				  licensed for sixteen (16) to forty-nine (49) residents, one person shall be
				  designated who has primary responsibility for food planning, preparation and
				  service. This person shall be provided with appropriate training.
(17) In facilities licensed for fifty (50) or
				  more, and providing three (3) meals per day, a full-time employee qualified by
				  formal training or experience shall be responsible for the operation of the
				  food service. If this person is not a nutritionist, a dietitian, or a home
				  economist, provision shall be made for regular consultation from a person so
				  qualified. The consultation services shall be provided at appropriate times,
				  during at least one meal. A written record of the frequency, nature and
				  duration of the consultant's visits shall be secured from the consultant and
				  kept on file in the facility.
(18)
				  Sufficient food service personnel shall be employed, trained and their working
				  hours scheduled to meet the needs of residents.
(19) There shall be one or more dining rooms
				  or similar areas suitable for serving residents at a meal service, in shifts
				  where appropriate. The dining areas shall be convenient to the kitchen so that
				  food may be served quickly and easily and shall be attractive and promote
				  socialization among the diners.
(20) The ventilating systems in food
				  preparation areas shall be maintained in working order and shall be operated
				  when food is being prepared. Food preparation equipment shall be placed to
				  provide aisles of sufficient width to permit easy movement of personnel, mobile
				  equipment and supplies.
(21)
				  Freezers of adequate size shall be maintained at a temperature of 0 degree F
				  (-17.7 degree C), and refrigerators of adequate size shall maintain a maximum
				  temperature of 40 degree F. (4 degree C). They shall be kept clean and food
				  stored to enable adequate air circulation to maintain the above
				  temperatures.
(22) Adequate space
				  shall be maintained to accommodate equipment, personnel and procedures
				  necessary for proper cleaning and sanitizing of dishes and other
				  utensils.
(23) All readily
				  perishable foods or beverages capable of supporting rapid and progressive
				  growth of micro-organisms which can cause food infections or food intoxications
				  shall be stored in covered containers at appropriate temperatures.
(24) Pesticides and other toxic substances
				  shall not be stored in food storerooms, kitchen areas, or where kitchen
				  equipment or utensils are stored.
(25) Soaps, detergents, cleaning compounds or
				  similar substances shall be stored in areas separate from food
				  supplies.
(26) Supplies of
				  nonperishable foods for a minimum of one week and perishable foods for a
				  minimum of two days shall be maintained on the premises.
(27) All kitchen areas shall be kept clean
				  and free of litter, rodents, vermin and insects.
(28) All food shall be protected against
				  contamination. Contaminated food shall be discarded immediately upon
				  discovery.
(29) All equipment,
				  fixed or mobile, and dishes, shall be kept clean and maintained in good repair
				  and free of breaks, open seams, cracks or chips.
(30) All utensils used for eating and
				  drinking and in preparation of food and drink, shall be cleaned and sanitized
				  after each usage.
(31) Dishes and
				  utensils shall be disinfected:
(A) In
				  facilities using mechanical means, by either maintaining hot water at a minimum
				  temperature of 170 degree F (77 degree C) at the final rinse cycle of
				  dishwashing machines, or by disinfecting as specified in (B) below.
(B) In facilities not using mechanical means,
				  by an alternative comparable method approved by the licensing agency or by the
				  local health department, such as the addition of a sanitation agent to the
				  final rinse water.
(32)
				  Equipment of appropriate size and type shall be provided for the storage,
				  preparation and service of food and for sanitizing utensils and tableware, and
				  shall be well maintained.
(33)
				  Tableware and tables, dishes, and utensils shall be sufficient in quantity to
				  serve the residents.
(34) Adaptive
				  devices shall be provided for self help in eating as needed by
				  residents.