A master menu and standardized recipes shall be prepared and distributed by the Central Farm/Food Services Office on a basis which will facilitate and support procurement and meal planning. Meals served at each institution shall conform to the master menu as closely as it is practical and consistent with efficient and effective food management principles.
Ga. Comp. R. & Regs. R. 125-4-3-.03
Ga. Constitution 1983, Art. XI, Sec. I, Par. (b); Ga. L. 1956, pp. 161, 170; 1969, p. 598; 1956, pp. 161, 171; 1956, pp. 161, 174 (O.C.G.A. 42-2-11); Ga. L. 1964, pp. 491, 492; 1970, pp. 318, 319 (O.C.G.A. 42-5-53); Ga. L. 1972, p. 838 (O.C.G.A. 42-10-2); Ga. L. 1956, pp. 195, 196 (O.C.G.A. 42-2-11); Ga. L. 1971, pp. 66, 67 (O.C.G.A. 26-2-21); Ga. L. 1964, pp. 499, 501 (O.C.G.A. 49-4-142); Ga. L. 1972, p. 1069 (O.C.G.A. 49-2-2); Ga. L. 1964, pp. 499, 512; 1964, pp. 499, 518; 1964, pp. 499, 558 (O.C.G.A. 49-4-142); Ga. L. 1978, pp. 1647, 1648 (O.C.G.A. 42-2-11).