Section 411.700 Food Service

Section 411

Section 411.700  Food Service

a)         Food shall be cooked or prepared at the secure child care

facility, or on the campus where the facility is located, in a kitchen that has

been inspected and approved in accordance with the Illinois Department of

Public Health's Food Service Sanitation Code [77 Ill. Adm. Code 750] or food

may be purchased from a licensed catering service. Preparation of food, whether

on or off site, shall comply with the Food Service Sanitation Code. A copy of

these regulations shall be available to appropriate staff.

b)         Food service shall be under the management of a

State-certified food service manager as required by the Food Handling

Regulation Enforcement Act [410 ILCS 625].

c)         Accurate records shall be maintained of all meals served,

including menus served for the past 12-month period.

d)         The facility's system of dietary allowance shall be reviewed

and documented at least annually by a registered dietician to ensure compliance

with nationally recommended food allowance appropriate for the age group of

children and youth housed in the facility.

e)         The food service staff shall develop advance planned menus

that are reviewed and approved by a registered dietician and shall

substantially follow the required meal schedule. In the planning and

preparation of all meals, food flavor, texture, temperature, appearance, and

palatability shall be taken into consideration.

1)         Menus shall be posted one week in advance.

2)         The food service plan shall provide for a single menu for

staff,  children and youth.

3)         Menu planning shall reflect consideration for cultural,

religious and ethnic patterns.

f)         Special diets as prescribed by appropriate medical or dental

personnel shall be provided.

g)         The use of or denial of food as a disciplinary measure shall

be prohibited

ek in advance.

2)         The food service plan shall provide for a single menu for

staff,  children and youth.

3)         Menu planning shall reflect consideration for cultural,

religious and ethnic patterns.

f)         Special diets as prescribed by appropriate medical or dental

personnel shall be provided.

g)         The use of or denial of food as a disciplinary measure shall

be prohibited.

h)         Special diets for children and youth whose religious beliefs

require the adherence to religious dietary laws shall be provided. Alternative

entrees to pork or pork products or meat substitutes shall be made available.

i)          Food services shall comply with the applicable sanitation and

health codes as promulgated by federal, State, and local authorities.

j)          Weekly inspections shall be conducted of all food service

areas, including dining and food preparation areas, by the facility director or

designee. The inspections shall include: equipment, sanitation records, and

temperature-controlled storage facilities for all foods. The weekly inspections

shall be documented.

k)         Daily checks of refrigerator, freezer, and dishwater temperatures

shall be conducted by administrative, medical, or dietary personnel for

compliance with applicable public health standards. The daily checks shall be

documented.  Food shall be maintained at the following temperatures:

1)         Dietary shelf goods shall be maintained at 45 to 80 degrees

Fahrenheit;

2)         Refrigerated foods shall be maintained at 35 to 40 degrees

Fahrenheit; and

3)         Frozen foods shall be maintained at 0 degrees Fahrenheit or

below.

l)          Staff shall supervise children and youth during meals and

ensure proper portion control and sanitation.

1)         Children and youth shall be provided group dining except due

to safety or security considerations.  The facility shall file an unusual

incident report whenever a child or youth is required to eat 2 consecutive

meals in isolation

ained at 0 degrees Fahrenheit or

below.

l)          Staff shall supervise children and youth during meals and

ensure proper portion control and sanitation.

1)         Children and youth shall be provided group dining except due

to safety or security considerations.  The facility shall file an unusual

incident report whenever a child or youth is required to eat 2 consecutive

meals in isolation.

2)         The food preparation area shall be secured from the dining

area during meals.

3)         Children and youth shall not be permitted to take food back to

their rooms or to give away, trade, or exchange portions.

4)         Second helpings shall be available.

5)         The facility director shall be advised of children and youth

who are not eating.

6)         Careful accounting for eating utensils shall be made.

Hazardous kitchen tools, including knives, shall be accounted for and secured

before children and youth are admitted to the dining room prior to each meal

and at the end of the day.

m)        At least three nutritious meals shall be provided at regular

meal times during each 24-hour period, with no more than 14 hours elapsing

between the evening meal and breakfast. Nutritious afternoon and evening snacks

shall be provided to each child and youth daily. Beverages shall be provided

with all meals.  Provided basic nutritional goals are met, variations may be

allowed based on weekend and holiday food service demands.

n)         Health protection shall be provided for all staff, children

and youth in the facility and children, youth and other persons working in food

service.

1)         As required by State and local laws or regulations applicable

to food service employees, all personnel, children and youth involved in the

preparation of food shall receive a pre-assignment medical examination and

periodic re-examinations to ensure freedom from diarrhea, skin infections, and

other illnesses transmissible by food or utensils

nd other persons working in food

service.

1)         As required by State and local laws or regulations applicable

to food service employees, all personnel, children and youth involved in the

preparation of food shall receive a pre-assignment medical examination and

periodic re-examinations to ensure freedom from diarrhea, skin infections, and

other illnesses transmissible by food or utensils. All examinations shall be

conducted in accordance with public health requirements and shall be documented

in appropriate employee medical and child or youth master record files.

2)         When the facility's food services are provided by an outside

agency or individual, the facility shall have written verification that the

outside provider complies with State and local regulations regarding food

service standards.

3)         All food handlers shall be trained and instructed to wash

their hands upon reporting to duty, after using toilet facilities, and before

touching food.

4)         Persons working in food service shall be monitored each day

for health and cleanliness by the food service manager or his or her designee.