Ariz. Admin. Code § 9-10-1413

Current through Register Vol. 30, No. 35, August 30, 2024

Section R9-10-1413 - Food Services

A. An administrator shall ensure that:

1. If a substance abuse transitional facility has a licensed capacity of more than 10 participants:

a. Food services are provided in compliance with 9 A.A.C. 8, Article 1; and

b. A copy of the substance abuse transitional facility's food establishment license or permit required according to subsection (A)(1) is maintained;

2. If a substance abuse transitional facility contracts with a food establishment, as established in 9 A.A.C. 8, Article 1, to prepare and deliver food to the facility:

a. A copy of the contracted food establishment's license or permit is maintained by the substance abuse transitional facility; and

b. The substance abuse transitional facility is able to store, refrigerate, and reheat food to meet the dietary needs of a participant;

3. A registered dietitian is employed full-time, part-time, or as a consultant; and

4. If a registered dietitian is not employed full-time, an individual is designated as a director of food services who consults with a registered dietitian as often as necessary to meet the nutritional needs of the participants.

B. A registered dietitian or director of food services shall ensure that:

1. Food is prepared:

a. Using methods that conserve nutritional value, flavor, and appearance; and

b. In a form to meet the needs of a participant such as cut, chopped, ground, pureed, or thickened;

2. A food menu is:

a. Prepared at least one week in advance,

b. Conspicuously posted, and

c. Maintained for at least 60 calendar days after the last day included in the food menu;

3. If there is a change to a posted food menu, the change is noted on the posted menu no later than the morning of the day the change occurs;

4. Meals and snacks provided by the substance abuse transitional facility are served according to posted menus;

5. Meals and snacks for each day are planned using the applicable guidelines in http://www.health.gov/dietaryguidelines/2010.asp;

6. A participant is provided:

a. A diet that meets the participant's nutritional needs as specified in the participant's assessment;

b. Three meals a day with not more than 14 hours between the evening meal and breakfast, except as provided in subsection (B)(6)(d);

c. The option to have a daily evening snack identified in subsection (B)(6)(d)(ii) or other snack; and

d. The option to extend the time span between the evening meal and breakfast from 14 hours to 16 hours if:

i. The participant agrees; and

ii. The participant is offered an evening snack that includes meat, fish, eggs, cheese, or other protein, and a serving from either the fruit and vegetable food group or the bread and cereal food group;

7. A participant requiring assistance to eat is provided with assistance that recognizes the participant's nutritional, physical, and social needs, including the use of adaptive eating equipment or utensils; and

8. Water is available and accessible to participants at all times, unless otherwise stated in a participant's assessment.

C. An administrator shall ensure that food is obtained, prepared, served, and stored as follows:

1. Food is free from spoilage, filth, or other contamination and is safe for human consumption;

2. Food is protected from potential contamination;

3. Potentially hazardous food is maintained as follows:

a. Foods requiring refrigeration are maintained at 41° F or below; and

b. Foods requiring cooking are cooked to heat all parts of the food to a temperature of at least 145° F for 15 seconds, except that:

i. Ground beef and any food containing ground beef are cooked to heat all parts of the food to at least 155° F;

ii. Poultry, poultry stuffing, stuffed meats, and stuffing that contains meat are cooked to heat all parts of the food to at least 165° F;

iii. Pork and any food containing pork are cooked to heat all parts of the food to at least 155° F;

iv. Raw shell eggs for immediate consumption are cooked to at least 145° F for 15 seconds and any food containing raw shell eggs is cooked to heat all parts of the food to at least 155° F;

v. If the facility serves a population that is not a highly susceptible population, rare roast beef may be served cooked to an internal temperature of at least 145° F for at least three minutes and a whole muscle intact beef steak may be served cooked on both top and bottom to a surface temperature of at least 145° F; and

vi. Leftovers are reheated to a temperature of at least 165° F;

4. A refrigerator contains a thermometer, accurate to plus or minus 3° F, placed at the warmest part of the refrigerator;

5. Frozen foods are stored at a temperature of 0° F or below; and

6. Tableware, utensils, equipment, and food-contact surfaces are clean and in good repair.

Ariz. Admin. Code § R9-10-1413

Section made by exempt rulemaking at 19 A.A.R. 2015, effective October 1, 2013 (Supp. 13-2). Amended by exempt rulemaking at 20 A.A.R. 1409, effective 7/1/2014.