Florida Administrative Code › 59 - AGENCY FOR HEALTH CARE ADMINISTRATION › 59A - Health Facility and Agency Licensing › Chapter 59A-17 - TRANSITIONAL LIVING FACILITIES FOR THE SPINAL CORD-INJURED, HEAD-INJURED PERSONS › Section 59A-17.118 - Dietary and Nutrition Services

Current through Reg. 50, No. 138; July 16, 2024
(1) The
				licensee must ensure proper nutritional care for its clients, whether provided
				by the licensee or a third party, and shall provide education and training in
				proper nutrition and planning and preparation of meals consistent with the
				individualized client rehabilitation plan.
(2) Meals provided by the licensee must be
				planned based on the current USDA Dietary Guidelines for Americans, 2015-2020,
				Eighth Edition, herein incorporated by reference and available at
http://www.flrules.org/Gateway/reference.asp?No=Ref-09326
.
				Menus must be planned to offer clients a variety of food choices and to
				accommodate their religious, cultural and ethnic needs.
(3) Menu items may be substituted with items
				of comparable nutritional value based on the seasonal availability of fresh
				produce or the preferences of the clients.
(4) Regular and therapeutic menus must be
				dated, and planned at least one week in advance for both regular and
				therapeutic diets. Clients must be encouraged to participate in menu planning.
				Planned menus must be posted or easily available to clients. Regular and
				therapeutic menus as served, with substitutions noted before or when the meal
				is served, must be kept on file for six months. Portion sizes must be indicated
				on the menus or on a separate sheet.
(5) Therapeutic diets must be prepared and
				served as ordered by the health care provider.
(6) All regular and therapeutic menus to be
				used by the licensee must be reviewed annually by a licensed dietitian and/or
				nutritionist to ensure the meals meet the nutritional standards established in
				this rule. The annual review must be documented in the facility files and
				include the original signature of the reviewer, license number, and date
				reviewed.
(7) Food must be served
				attractively at safe and palatable temperatures which is an appetizing
				temperature as determined by the type of food to ensure resident's
				satisfaction, while minimizing the risk for scalding and burns. All clients
				must be encouraged to eat at tables in the dining areas. A supply of eating
				ware sufficient for all clients must be on hand, including adaptive equipment
				if needed by any client.
(8) No
				more than 14 hours shall lapse between the end of an evening meal and the
				beginning of the following morning meal containing a protein food. Intervals
				between other meals shall be not less than four hours and no more than 6 hours.
				For clients without access to kitchen facilities, snacks must be offered at
				least once per day. Snacks are not considered to be meals for the purposes of
				calculating the time between meals.
(9) A one week supply of non-perishable food
				based on the number of weekly meals the licensee has contracted to serve, must
				be on hand at all times.
(10) When
				food service is provided by the licensee, the administrator, or an individual
				designated in writing by the administrator, must be responsible for total food
				services and the day-to-day supervision of food services staff.
(11) When food service is contracted by the
				facility, the facility must ensure that the contracted food service meets all
				dietary standards imposed by subsection
				64E-12.004(4),
				F.A.C., as required by the Department of Health and this rule. The facility
				must maintain:
(a) A copy of the current
				contract between the licensee and the food service contractor.
(b) A copy of the annually issued certificate
				or license authorizing the operation of the food service contractor issued by
				the applicable regulating agency. The license or certificate must provide
				documentation of the food service contractor's compliance with food service
				regulatory requirements.