481—63.18(135C) Dietary.
	63.18(1) Dietary staffing. Personnel who are responsible for food preparation or service, or both food preparation and service, shall have an orientation on sanitation and safe food handling prior to handling food and shall have annual in-service training on food protection. (III)
	63.18(2) Nutrition and menu planning.
	a. 	Menus shall be planned and followed to meet the nutritional needs of residents in accordance with the primary care provider’s orders. Diet orders should be reviewed as necessary, but at least quarterly, by the primary care provider. (II, III)
	b. 	In facilities where residents plan and prepare their own meals, education and support shall be provided to residents regarding proper food preparation, dietary guidelines, and food safety.
	c. 	In facilities where food is regularly prepared for residents, the following shall apply:
	(1)	Menus shall be planned and served to include foods and amounts necessary to meet federal dietary guidelines. (II, III)
	(2)	At least three meals or their equivalent shall be offered daily, at regular hours. (II, III)
	1.	There shall be no more than a 14-hour span between offering a substantial evening meal and breakfast. (II, III)
	2.	Unless contraindicated, evening snacks shall be offered routinely to all residents. Special nourishments shall be available when ordered by the primary care provider. (II, III)
	(3)	Menus shall include a variety of foods prepared in various ways. (III)
	(4)	Menus shall be written at least one week in advance. The current menu shall be located in an accessible place for easy use by persons purchasing, preparing, and serving food. (III)
	(5)	Records of menus as served shall be filed and maintained for 30 days and shall be available for review by departmental personnel. When substitutions are necessary or requested, they shall be of similar nutritive value and recorded on the menu or in a notebook. (III)
	(6)	The facility shall provide an alternative choice at scheduled meal times. (III)
	63.18(3) Dietary storage, food preparation, and service.
	a. 	All food shall be handled, prepared, served and stored in compliance with the Food Code adopted pursuant to Iowa Code section 137F.2. (I, II, III)
	b. 	Supplies of staple foods for a minimum of a one-week period and of perishable foods for a minimum of a two-day period shall be maintained on the premises. Minimum food portion requirements for a low-cost plan shall conform to information supplied by the bureau of nutrition and health promotion of the department of public health. (II, III)
	c. 	Dishes shall be free of cracks, chips, and stains. (III)
	d. 	If family-style service is used, all leftover prepared food that has been on the table shall be properly handled. (III)
	63.18(4) Sanitation in food preparation area. There shall be written procedures established for cleaning all work and serving areas. (III)
[ARC 3740C, IAB 4/11/18, effective 5/16/18]