Section 300.2080 Menus and Food Records

Section 300

Section 300.2080  Menus and

Food Records

a)         Menus, including menus for "sack" lunches and

between meal or bedtime snacks, shall be planned at least one week in advance.

Food sufficient to meet the nutritional needs of all the residents shall be

prepared for each meal.  When changes in the menu are necessary, substitutions

shall provide equal nutritive value and shall be recorded on the original menu,

or in a notebook marked "Substitutions", that is kept in the

kitchen.  If a notebook is used to document substitutions, it shall include the

date of the substitution; the meal at which the substitution was made; the menu

as originally written; and the menu as actually served.

b)         The menu for the current week shall be dated and available in

the kitchen.  Upon the request of the Department, sample menus shall be

submitted for evaluation.

c)         Menus shall be different for the same day of consecutive weeks

and adjusted for seasonal differences.

d)         All menus as actually served shall be kept on file at the

facility for not less than 30 days.

e)         Food label information for purchased prepared food listing

food composition and, when available, nutrient content shall be kept on file in

the facility for the current menu cycle.

f)         Supplies of staple foods for a minimum of a one week period

and of perishable foods for a minimum of a two day period shall be maintained

on the premises.  These supplies shall be appropriate to meet the requirements

of the menu.

g)         Records of all food purchased shall be kept on file for not

less than 30 days.