§ 2610.17. Nutrition.
(a) Clients shall be served at least three well-balanced meals or their equivalent daily.
(b) The first meal of the day shall be served between 7 and 9 a.m. and the other meals approximately 5 hours apart. There shall be no more than 14 hours between the substantial evening meal and the first meal and the first meal of the next day.
(c) Dietary restrictions, prescribed by the client’s personal physician, shall be adhered to. Menus for special diets shall be reviewed at least annually by the client’s personal physician or by a registered dietitian made available through the agency. Snack foods may be made available if within nutritional and dietary restrictions.
(d) Menus shall be planned at least 1 week in advance. Copies of the menus shall be retained on file for at least 4 weeks.
(e) Meals shall be served to clients in a dining room or dining area. Tray service shall only be available for clients confined to their room due to temporary illness.
(f) The dining room shall be properly equipped with tables and chairs. Dishes, glasses, trays, table service, flatware and utensils necessary for food service shall be provided. Equipment and utensils used for eating, drinking, preparing and serving food shall be clean, and free of chips or cracks.
(g) Food stored, prepared, or served shall be clean, wholesome, free from spoilage, and safe for human consumption.
(h) Floors, walls, vents, equipment and fans shall be kept clean and in good repair at all times.
(i) Food returned from individual plates shall be discarded and not used in the preparation of other food dishes, or be served again.
(j) Raw milk shall not be served or used in food preparation.
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