Rule 111-8-1-.18 - Nutrition(1) All adult day centers operating for more than four (4) hours a day and/or operating during regularly scheduled mealtimes shall ensure that a nutritious meal is provided to each participant in attendance.(2) Snacks and fluids shall be available and offered to meet the participant's nutritional and fluid needs. At a minimum, a mid-morning and mid-afternoon snack shall be offered daily to participants.(3) Meals and snacks provided by the center shall be planned to keep sugar, salt and cholesterol intake to a minimum.(4)Adult Day Health Centers. In addition to the above, adult day health centers shall ensure the following: (a) A meal shall meet at least one-third of an adult's daily nutritional requirement as specified by the Dietary Guidelines for Americans;(b) A therapeutic diet shall be provided when prescribed in writing by a physician, physician's assistant or nurse practitioner;(c) Menus shall be approved by a dietitian or RN;(d) A dietitian or RN shall provide written techniques to staff on basic and special nutritional needs and proper food handling techniques and the prevention of food borne illness; and(e) If therapeutic diets are prepared by center staff, such staff shall have training in planning and preparing therapeutic diets or shall provide documentation of previous training and education sufficient to assure ability to prepare meals in accordance with a physician's order.(5) Food services for adult day centers licensed to care for 24 or more participants per day are subject to the provisions of the Rules and Regulations of the Department of Human Services for Food Service, Chapter 290-5-14 et seq. and any local health ordinances. Such a center must obtain a valid food service permit.(6) Adult day centers licensed to care for fewer than 24 participants per day are not required to obtain a food service permit, but shall meet the following requirements: (a) Each center preparing and providing meals shall have a properly equipped kitchen;(b) Each center shall store, prepare, distribute, and serve food under sanitary conditions with generally accepted and recognized food service standards to prevent foodborne illness;(c) All foods served to participants must originate from a reputable source;(d) All perishable foods shall be stored at such temperatures as will protect against spoilage;(e) All foods while being stored, prepared, or served shall be protected against contamination and be safe for human consumption;(f) All foods must be cooked, maintained, stored, and served at appropriate temperatures;(g) Refrigerator temperatures shall be maintained at or below 41 degrees Fahrenheit and freezers at 0 degrees Fahrenheit; and(h) Non-disposable dishes, glasses and silverware shall be properly cleaned by pre-rinsing and scraping, washing, sanitizing and drying.Ga. Comp. R. & Regs. R. 111-8-1-.18
O.C.G.A. § 49-6-81.
Original Rule entitled "Nutrition" adopted. F. Dec. 18, 2014; eff. Jan. 7, 2015.