Missouri Code of State Regulations › Title 9 - DEPARTMENT OF MENTAL HEALTH › Division 40 - Licensing Rules › Chapter 1 - Definitions, Licensing Procedures, and General Requirements for Community Residential Programs and Day Program › Section 9 CSR 40-1.080 - Dietary Services

Current through Register Vol. 49, No. 14, July 15, 2024
PURPOSE: This rule specifies the dietary service
				  requirements for all community residential programs and day programs subject to
				  licensure by the department in accordance with
				  9 CSR
				  40-1.055. This rule does not apply to Residential Care
				  Facilities (RCF) and Assisted Living Facilities (ALF) dually licensed by the
				  Department of Health and Senior Services (DHSS).
PUBLISHER'S NOTE: The secretary of state has
				  determined that the publication of the entire text of the material which is
				  incorporated by reference as a portion of this rule would be unduly cumbersome
				  or expensive. This material as incorporated by reference in this rule shall be
				  maintained by the agency at its headquarters and shall be made available to the
				  public for inspection and copying at no more than the actual cost of
				  reproduction. This note applies only to the reference material. The entire text
				  of the rule is printed here.
(1) Meal Preparation and Food Storage. The
				program must comply with state, county, and city health regulations applicable
				to its food and dietary components, including catered food through a
				contractual arrangement and food brought to the program by individuals served.
				Inspections must be current and in compliance with state, local, and/or city
				regulations and available on site.
(A) All
				food must be purchased, prepared, and stored in accordance with safety and
				sanitation regulations of the DHSS Missouri Food Code,
				19 CSR
				20-1.025, available at:
https://health.mo.gov/safety/foodsafety/pdf/missourifoodcode.pdf
.
(B) All programs shall ensure-
1. Proper diet and food preparation are
				addressed as part of the individualized planning process, if identified as a
				need or goal of the individual.
A. Individuals
				who prepare their own meals or help with meal preparation shall be assisted by
				staff, as needed.
B. Individuals
				shall be assisted and educated about purchasing and safely storing food and
				drinks in a manner that prevents spoilage and contamination.
C. Individuals shall be supported in
				developing meal plans and grocery lists and educated and assisted by staff, as
				needed, in order to meet any special dietary requirements;
2. A sufficient number of appliances and
				equipment are available for food preparation including, but not limited to, a
				stove and refrigerator, dishes, cookware, and utensils to meet the needs of
				individuals served. All equipment must be in safe and good operating condition
				and food preparation areas, appliances, and equipment are cleaned and sanitized
				after each use;
3. Meals and snacks
				are served in a clean dining area with tables, chairs, eating utensils, and
				dishes designed and provided to meet individual needs;
4. Handwashing accommodations including hot
				and cold water, soap, and hand-drying are readily accessible to individuals and
				staff;
5. The temperature of hot
				water at all faucets accessible to individuals served must be controlled by a
				thermostatic mixing valve or other means, so the water temperature does not
				exceed one hundred twenty degrees Fahrenheit (120°F);
6. Dishwasher(s) shall be supplied with an
				adequate amount of wash and rinse water at one hundred forty degrees Fahrenheit
				(140°F) at a minimum. A three- (3-) vat sink in lieu of a dishwasher may be
				used based on the size of the program;
7. If a three- (3-) vat sink is used, it must
				be of sufficient depth and size to accommodate utensils most frequently used in
				the preparation and serving of food;
8. If hot water is temporarily unavailable,
				chemicals used for sanitizing equipment, dishes, and utensils shall be used in
				accordance with the Environmental Protection Agency (EPA) registered label use
				instructions, 1200 Pennsylvania Avenue, N.W., Washington, DC 20460 available
				at:
				https://www.epa.gov/pesticide-registration/selected-epa-registered-disinfectants
				and in accordance with the Missouri Food Code,
				19 CSR
				20-1.025, available at:
https://health.mo.gov/safety/foodsafety/pdf/missourifoodcode.pdf
.
				It is recommended that single-use, disposable dishes/utensils and prepared
				foods be used if hot water is not available. Larger cooking equipment may be
				washed with the EPA-registered label sanitizer product and be air dried;
				and
9. Programs serving ten (10) or
				more individuals must provide a place for handwashing adjacent to work areas
				that includes hot and cold water, soap, paper towels, or electrical hand-drying
				devices.