Rule 290-2-29-.22 - Food ServiceA home shall provide each resident with meals and snacks of serving sizes dependent upon the age of the resident based upon nutrition guidelines as established by the United States Department of Agriculture Child Care Food Program.
(1) Food Service. Meals and snacks shall be varied daily.(2) Food Service. Additional servings of food shall be offered to residents over and above the required daily minimum if not contraindicated by modified diets.(3)Food Service. Modified diets based on medical or religious reasons shall be served to residents as needed. Modifications of diets due to medical reasons shall be based on the written order of a physician and the order shall be placed in the resident's case record.(4) Food Service. Food services of a maternity home licensed to care for thirteen (13) or more residents are subject to the provisions of the Rules and Regulations of the Department of Human Services for Food Service, Chapter 290-5-14, if the home provides food services in a centralized kitchen area. Such a home must obtain a valid food service permit.(5) Food Service. Homes licensed to care for 12 or fewer residents, or not required to obtain a food service permit, shall meet the following requirements: Food shall be stored, prepared, and served in a safe and sanitary manner commensurate with generally accepted and recognized food service standards.(6) Food Service. Each home shall have designated space for food preparation and storage areas separate from rooms used by residents.(7) Food Service. All perishable foods shall be refrigerated at a temperature of 45 degrees Fahrenheit or below. Food shall be served or properly stored promptly after cooking. Freezer temperature shall be maintained at 0°F degrees Fahrenheit or below.(8) Food Service. Food shall be in sound condition, free from spoilage and contamination and shall be safe for human consumption.(9) Food Service. All raw fruits and vegetables shall be washed thoroughly before being cooked or served. Food not subject to further washing or cooking before serving shall be stored in such a manner as to be protected against contamination.(10) Food Service. Containers for food storage other than the original containers or packages in which the food was obtained shall be impervious and nonabsorbent and have tight fitting lids or covers.(11) Food Service. Eggs, pork, pork products, poultry, and fish, shall be thoroughly cooked.(12) Food Service. Meats, poultry, fish, dairy products, bakery products and processed foods shall have been inspected under an official regulatory program.(13) Food Service. Food service equipment and preparation areas shall be kept clean and free of accumulations of dust, dirt, food particles and grease deposits.(14) Food Service. Non-disposable dishes, glasses and silverware shall be properly cleaned by pre-rinsing and scraping, washing, sanitizing and drying.Ga. Comp. R. & Regs. R. 290-2-29-.22
O.C.G.A. Secs. 49-5-3, 49-5-8.
Original Rule entitled "Food Services" adopted. F. Dec. 15, 2011; eff. Jan. 4, 2012.