California Code of Regulations › Title 9 - Rehabilitative and Developmental Services › Division 4 - Department of Alcohol and Drug Programs › Chapter 5 - Licensure of Residential Alcoholism or Drug Abuse Recovery or Treatment Facilities › Subchapter 3 - Compliance Requirements › Article 3 - Program Services › Section 10573 - Food Service

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) In
					 facilities providing meals to residents, the following shall apply:
(1) The total daily diet for residents shall be of
					 the quality and in the quantity necessary to meet the needs of the residents and
					 shall meet the standards set forth in the "Recommended Dietary Allowances", ninth
					 edition, 1980 adopted by the Food and Nutrition Board of the National Research
					 Council of the National Academy of Science, hereby incorporated by reference,
					 adjusted to the age, activity, and environment of the group involved. 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 resident has available at least three meals
					 per day. Not more than fifteen (15) hours shall elapse between the third meal on 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 requirement of (a)(1) above for all residents.
(4) Between meal nourishment shall be available
					 for all residents unless limited by dietary restrictions prescribed by a
					 physician.
(5) Menus shall be written at
					 least one (1) 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
					 residents and the department upon request.
(6) Modified diets shall be provided, if
					 prescribed by a resident's physician as a medical necessity.
(7) 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) Liquid
					 milk shall be pasteurized. Powdered milk shall be mixed only in proportions
					 specified in instructions on the package.
(9) Except upon written approval by the
					 department, meat, poultry and meat food products shall be inspected consistent with
					 applicable state or federal laws. Written evidence of inspection as required by law
					 shall be available for all products not obtained from commercial markets.
(10) Home canned foods from outside sources shall
					 not be used. The following shall apply for all foods canned at the facility:
(A) All fruits and vegetables shall be canned in
					 accordance with the standards identified in "Home Canning of Fruits and Vegetables",
					 University of California, Division of Agricultural and Natural Resources, Leaflet
					 Number 21392, dated July 1984, hereby incorporated by reference.
(B) All fish shall be canned or otherwise
					 preserved in accordance with "Canned and Freezing Fish at Home", University of
					 California, Division of Agricultural Sciences, Leaflet number 2425, dated June 1981,
					 hereby incorporated by reference.
(11) 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 capability to receive and serve food and to cleanup.
(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) Residents involved in detoxification services
					 may engage in food preparation provided their involvement does not pose a risk to
					 their personal safety or the health and safety of other residents.
(14) All foods or beverages capable of supporting
					 rapid and progressive growth of microorganisms which can infect or intoxicate food
					 shall be stored in covered containers at 45 degrees Fahrenheit (7.2 degrees Celsius)
					 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 from litter and rubbish.
					 Measures shall be taken to keep all such areas free from 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 good repair.
(20) All dishes and utensils used for eating,
					 drinking and preparing food shall be cleaned and sanitized after each usage.
(A) Dishwashing machines shall reach a temperature
					 of 165 degrees Fahrenheit (74 degrees Celsius) 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 properly maintained.
(22)
					 Tableware and tables, dishes, and utensils shall be provided in the quantity
					 necessary to serve the residents.