Key Concepts: Food Services

4 key concepts from Title 22, Division 6, Chapter 8, Article 10: Food Services, for the RCFE Administrator exam. For the searchable, bookmarkable version, use the interactive Study Guide.

Diet Quality, Meal Timing & Menu Planning
87555 p. 150
The total daily diet has to be enough (in quality and quantity) to meet residents' needs, following the National Research Council's Recommended Dietary Allowances, with all food selected, stored, prepared, and served safely.

Beyond that:
  • If the facility provides all meals, residents get at least 3 meals a day (weekend/holiday exceptions allowed if total daily needs are still met), with no more than 15 hours between the evening and morning meal.
  • If meal service is elective, the facility still has to ensure adequate daily food for residents who chose it, and if a resident later can't cook/shop for themselves, their admission agreement gets updated to add full meal service.
  • Between-meal snacks have to be available, unless a physician has prescribed dietary restrictions.
  • Meals are served in a designated dining area, with residents encouraged to eat together (tray service available when temporarily needed).
  • Meals include a variety of foods, planned with residents' cultural/religious background and food habits in mind.
  • In facilities with 16+ residents, menus are written at least a week ahead, with served menus dated and kept on file for at least 30 days (facilities under 16 just keep a sample menu). Menus have to be available for residents/reps/the licensing agency to review on request.
  • Medically necessary modified diets, prescribed by a resident's physician, have to be provided.
Show Title 22 source text
(a) The total daily diet shall be of the quality and in the quantity necessary to meet the needs of the residents and shall meet the Recommended Dietary Allowances of the Food and Nutrition Board of the National Research Council. All food shall be selected, stored, prepared and served in a safe and healthful manner.Part 4, Page 150
(1) Where all food is provided by the facility arrangements shall be made so that each resident has available at least three meals per day. Exceptions may be allowed on weekends and holidays providing the total daily food needs are met. Not more than fifteen (15) hours shall elapse between the third and first meal. (2) Where meal service within a facility is elective, arrangements shall be made to assure availability of an adequate daily food intake for all residents who, in their admission agreement, elected meal service. If a resident's condition changes so that he is no longer able to cook or purchase his own meals, the admission agreement shall be modified and the resident provided full meal service. (3) Between-meal nourishment or snacks shall be made available for all residents unless limited by dietary restrictions prescribed by a physician. (4) Meals on the premises shall be served in a designated dining area suitable for the purpose and residents encouraged to have meals with other residents. Tray service shall be provided in case of temporary need. (5) Meals shall consist of an appropriate variety of foods and shall be planned with consideration for cultural and religious background and food habits of residents.Part 4, Page 150
(6) In facilities for sixteen (16) persons or more, menus shall be written at least one week in advance and copies of the menus as served shall be dated and kept on file for at least 30 days. Facilities licensed for less than sixteen (16) residents shall maintain a sample menu in their file. Menus shall be made available for review by the residents or their designated representatives and the licensing agency upon request. (7) Modified diets prescribed by a resident's physician as a medical necessity shall be provided.Part 4, Page 150
Food Quality, Storage, Prep Source & Staffing Levels
87555 p. 151
More general food service requirements:
  • Food has to be good quality: commercial food approved by the appropriate authorities, and damaged containers never accepted, used, or kept.
  • Storage, prep, and service procedures have to protect food's safety, acceptability, and nutritive value.
  • Food gets cut/chopped/ground as needed for individual residents.
  • No powdered milk as a beverage (cooking/baking only), no raw milk, only pasteurized.
  • Meat/poultry/meat products need state or federal inspection (with written evidence on file for anything not from a commercial market), unless the licensing agency approves otherwise.
  • No home-canned foods.
  • If food is prepared off-site, that source has to meet commercial-service standards, and the facility needs adequate equipment/staff to receive, serve, and clean up, plus its own emergency backup equipment.
  • Everyone handling food has to follow personal hygiene and sanitation practices that prevent contamination.
  • Enough food service staff has to be employed, trained, and scheduled to meet residents' needs.
Show Title 22 source text
(8) All food shall be of good quality. Commercial foods shall be approved by appropriate federal, state and local authorities. Food in damaged containers shall not be accepted, used or retained. (9) Procedures which protect the safety, acceptability and nutritive values of food shall be observed in food storage, preparation and service. (10) Where indicated, food shall be cut, chopped or ground to meet individual needs. (11) Powdered milk shall not be used as a beverage but may be used in cooking or baking. Raw milk shall not be used. Milk shall be pasteurized. (12) Except upon written approval by the licensing agency, meat, poultry and meat food products shall be inspected by state or federal authorities. Written evidence of such inspection shall be available for all products not purchased from commercial markets. (13) Home canned foods shall not be used. (14) If food is prepared off the facility premises, the preparation source shall meet all applicable requirements for commercial services. The facility shall have adequate equipment and staff to receive and serve the food and for cleanup, and shall maintain adequate equipment for in-house preparation and service of food in emergencies. (15) All persons engaged in food preparation and service shall observe personal hygiene and food services sanitation practices which protect the food from contamination.Part 4, Page 151
(18) Sufficient food service personnel shall be employed, trained and their working hours scheduled to meet the needs of residents.Part 4, Page 151
Dining Areas, Kitchen Equipment & Sanitation
87555 p. 152
Kitchen and dining requirements:
  • One or more dining rooms/areas (meals can be served in shifts), convenient to the kitchen, attractive, and set up to promote socializing.
  • Working, operating ventilation in food prep areas, with equipment placed to leave clear aisles.
  • Freezers at 0°F, refrigerators no warmer than 40°F, kept clean, with food stored to allow air circulation. (Same temps as the Numbers & Deadlines "Food Storage Temperatures" card.)
  • Adequate space for cleaning/sanitizing dishes and utensils.
  • Perishable foods that could grow harmful microorganisms stored in covered containers at proper temperatures.
  • Pesticides/toxic substances never stored in food/kitchen areas; soaps/detergents/cleaning compounds stored separately from food.
  • At least a 1-week supply of nonperishable food and a 2-day supply of perishable food kept on-site. (Same as the "Minimum Food Supply on Hand" card.)
  • Kitchen areas kept clean and free of litter, rodents, vermin, and insects; contaminated food discarded immediately upon discovery.
  • Equipment and dishes kept clean, in good repair, free of breaks/cracks/chips; eating/drinking/prep utensils cleaned and sanitized after every use.
Show Title 22 source text
(19) There shall be one or more dining rooms or similar areas suitable for serving residents at a meal service, in shifts where appropriate. The dining areas shall be convenient to the kitchen so that food may be served quickly and easily and shall be attractive and promote socialization among the diners. (20) The ventilating systems in food preparation areas shall be maintained in working order and shall be operated when food is being prepared. Food preparation equipment shall be placed to provide aisles of sufficient width to permit easy movement of personnel, mobile equipment and supplies. (21) Freezers of adequate size shall be maintained at a temperature of 0 degrees F (-17.7 degrees C), and refrigerators of adequate size shall maintain a maximum temperature of 40 degrees F (4 degrees C). They shall be kept clean and food stored to enable adequate air circulation to maintain the above temperatures.Part 4, Page 152
(22) Adequate space shall be maintained to accommodate equipment, personnel and procedures necessary for proper cleaning and sanitizing dishes and other utensils. (23) All readily perishable foods or beverages capable of supporting rapid and progressive growth of micro-organisms which can cause food infections or food intoxications shall be stored in covered containers at appropriate temperatures. (24) Pesticides and other toxic substances shall not be stored in food storerooms, kitchen areas, or where kitchen equipment or utensils are stored. (25) Soaps, detergents, cleaning compounds or similar substances shall be stored in areas separate from food supplies. (26) Supplies of nonperishable foods for a minimum of one week and perishable foods for a minimum of two days shall be maintained on the premises.Part 4, Page 152
(27) All kitchen areas shall be kept clean and free of litter, rodents, vermin and insects. (28) All food shall be protected against contamination. Contaminated food shall be discarded immediately upon discovery. (29) All equipment, fixed or mobile, and dishes, shall be kept clean and maintained in good repair and free of breaks, open seams, cracks or chips. (30) All utensils used for eating and drinking and in preparation of food and drink, shall be cleaned and sanitized after each usage.Part 4, Page 152
Kitchen Equipment, Tableware & Adaptive Devices
87555 p. 153
The facility has to provide, and maintain, appropriately sized/typed equipment for storing, preparing, and serving food and sanitizing utensils/tableware. There has to be enough tableware, dishes, and utensils to serve all residents, plus adaptive eating devices for residents who need them.
Show Title 22 source text
(32) Equipment or appropriate size and type shall be provided for the storage, preparation and service of food and for sanitizing utensils and tableware, and shall be well maintained. (33) Tableware and tables, dishes, and utensils shall be sufficient in quantity to serve the residents. (34) Adaptive devices shall be provided for self-help in eating as needed by residents.Part 4, Page 153

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