California Code of Regulations › Title 22 - Social Security › Division 6 - Licensing of Community Care Facilities › Chapter 2 - Social Rehabilitation Facilities › Subchapter 1 - Basic Requirements › Article 6 - Continuing Requirements › Section 81076 - Food Service

Current through Register 2024 Notice Reg. No. 28, July 12, 2024
(a) In
					 a social rehabilitation facility providing meals to clients, 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 clients.
					 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 client 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 Section
					 81076(a)(1) above
					 for all clients who, in their admission agreement, elect meal
					 service.
(4) Between meal
					 nourishment or snacks shall be available for all clients 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 clients
						or their authorized representatives and the licensing agency upon
						request.
(6) Modified diets
					 prescribed by a client'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 clients.