201—50.16(356,356A) General food service requirements.
	50.16(1) Prisoner being held. If a prisoner is held over a meal period, a meal of adequate nutrition shall be provided.
	50.16(2) Daily meals. The three meals provided for each 24-hour duration shall be served at reasonable and proper intervals; at least one meal shall be a hot meal. Food must be served at the proper temperature; hot foods shall be reasonably hot and cold foods reasonably cold.
	50.16(3) Time of serving. Meals shall be served at approximately the same time every day.
	50.16(4) Documentation. The facility shall document that its food service meets or exceeds nationally recommended minimum dietary allowances for basic nutrition for appropriate age groups. Dietary guidelines meeting the above requirements shall be certified by a qualified nutritionist or dietitian (no policy required).
	50.16(5) Medical diets. Special diets as prescribed by a physician or physician assistant shall be followed and documented. The physician or physician assistant who prescribes the special diet shall specify a date on which the diet will be reviewed for renewal or discontinuation. Unless specified by the prescribing physician or physician assistant, a certified dietitian shall develop the menu.
	50.16(6) Religious requests. When a special diet is requested by a prisoner as part of the prisoner’s religious beliefs, the facility shall meet that need, unless the facility can demonstrate that its refusal does not impose a substantial burden on the exercise of the prisoner’s religion or that its refusal furthers some compelling interest and is the least restrictive means of furthering that interest.
	50.16(7) Punishment. Deviation from normal feeding procedures shall not be used as punishment.
	50.16(8) Inspection of facilities of outside food service providers. If food service is provided by outside sources, only a facility with a food establishment license or those required to undergo inspection by other statutes shall be utilized to provide these services. The transfer of food shall be done under sanitary conditions (no policy required).
[ARC 6905C, IAB 2/22/23, effective 3/29/23]