California Code of Regulations › Title 22 - Social Security › Division 6 - Licensing of Community Care Facilities › Chapter 8.5 - Residential Care Facilities for the Chronically Ill › Article 6 - Continuing Requirements › Section 87876 - Food Service

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) In
				  all residential care facilities the following shall apply:
(1) All food shall be nutritious, protected
				  from contamination and of the quality and in the quantity necessary to meet the
				  needs of the residents. Each meal shall include, at a minimum, the amount of
				  food components as specified by Title 7, Code Federal Regulations, Part 226.20,
				  Requirements for Meals, 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 resident has available at
				  least three meals per day.
(A) Not more than
				  15 hours shall elapse between the third meal of one day and the 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 who, in their admission agreement, elect meal
				  service.
(4) Between meal
				  nourishment or snacks shall be available for all residents unless limited by
				  dietary restrictions prescribed by a physician.
(5) Menus shall be in writing and shall be
				  posted 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 residents or their authorized representatives and the Department
				  upon request.
(6) Modified diets
				  prescribed by a resident'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 Department, 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) Each facility
				  shall use a dishwasher to clean and sanitize all dishes and utensils used for
				  eating and drinking and in the preparation of food and drink.
(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) Bleach shall be added to rinse cycle to
				  sanitize the dishes and utensils when the dishwashing machine temperature does
				  not reach 165 degrees F (74 degrees C).
(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 residents.
(23) Adaptive
				  devices shall be provided for self-help in eating as needed by
				  residents.