Missouri Code of State Regulations › Title 9 - DEPARTMENT OF MENTAL HEALTH › Division 10 - Director, Department of Mental Health › Chapter 7 - Core Rules for Psychiatric and Substance Use Disorder Treatment Programs › Section 9 CSR 10-7.080 - Dietary Service

Current through Register Vol. 49, No. 14, July 15, 2024
PURPOSE: This amendment updates the rule with current
				  practices for dietary and food services and removes the incidental, minimal,
				  and substantial dietary components.
PURPOSE: This rule establishes dietary and food
				  service requirements in Opioid Treatment Programs, Substance Use Disorder
				  Treatment Programs, Comprehensive Substance Treatment and Rehabilitation
				  Programs (CSTAR), Gambling Disorder Treatment Programs, Recovery Support
				  Programs, Substance Awareness Traffic Offender Programs (SATOP), Required
				  Education Assessment and Community Treatment Programs (REACT), Community
				  Psychiatric Rehabilitation Programs (CPRP), and Outpatient Mental Health
				  Treatment Programs.
(1)
				Dietary Requirements. The organization shall comply with state, county, and
				city health regulations applicable to its food and dietary components. This
				includes food storage, preparation, and service, including catered food through
				a contractual arrangement and food brought to a program by individuals served.
(A) All programs shall ensure-
1. Proper diet and food preparation are
				addressed as part of the individualized treatment planning process, if
				identified as a need during the assessment or is a treatment goal of the
				individual;
2. All appliances for
				food storage and preparation are clean and in safe and good operating
				condition;
3. Hand washing
				facilities including hot and cold water, soap, and hand drying means are
				readily accessible to individuals and staff;
4. Fresh water is available to individuals at
				all times;
5. Consideration is
				given to the food habits, personal, cultural, and religious preferences and
				medical needs of individuals served, including provisions for special diets for
				medical reasons;
6. Meals and
				snacks are served in a clean dining area with appropriate eating utensils for
				each individual as applicable;
7.
				Meals and snacks are nutritious, balanced, and varied based on The Dietary
				Guidelines for Americans 2015-2020, 8th Edition,
				published by and available from the Office of Disease Prevention and Health
				Promotion, U.S. Department of Health and Human Services, 1101 Wootton Parkway,
				Suite LL100, Rockville, MD 20852 and downloadable at
https://health.gov/dietaryguidelines/2015/guidelines/
.
				The referenced guide does not include any later amendments or
				additions.
8. Meals and snacks are
				provided at scheduled times comparable to mealtimes in the community;
9. Food is stored to maintain safety and
				sanitation standards based on the Missouri Food Code, 2013 edition, published
				by and available from the Missouri Department of Health and Senior Services,
				Bureau of Environmental Health Services, PO Box 570, Jefferson City, MO
				65102-0570. The referenced guide does not include any later amendments or
				additions;
10. Food preparation
				areas and utensils are cleaned and sanitized after use and are kept in good
				repair; and
11. Inspections are
				current, documented, and available on site and in compliance with state, local,
				and/or city regulations.