Section 449.74359 - Dietary services1. Each facility shall serve at least three meals or their equivalent daily, at regular times, with not more than 14 hours between a substantial evening meal and breakfast.2. Additional food and between-meal nourishment must be provided to a patient when needed, based on an assessment of the medical condition of the patient.3. Menus must be planned and followed to meet the nutritional needs of the patients in accordance with the recommended dietary allowances of the Food and Nutrition Board of the Institute of Medicine of the National Academies.4. Therapeutic menus must be planned by a licensed dietitian or must be reviewed and approved by the attending physician of the patient or the medical director of the facility.5. Menus must be in writing, planned in advance, dated and posted, and kept on file at the facility for at least 90 days. Any substitution must be noted on the written menu so that the menu on file reflects what was actually served.6. A licensed dietitian must be used as a consultant on planning meals and serving food. This person shall consult at least monthly with the staff of the facility.7. The facility shall provide: (a) Adequate facilities and equipment for the preparation, serving, refrigeration and storage of food in a sanitary manner;(b) Storage space for dry foods, refrigerated food and frozen food;(c) Any special equipment, implements or utensils that are needed by a patient to assist the patient in eating;(d) Dining space for ambulatory patients, staff and visitors that is separate from sleeping areas, food preparation areas and distribution areas;(e) Tables and chairs in the dining space that are sturdy and cleanable; and(f) In each kitchen area: (1) Sinks for washing hands with blade-type faucets, soap and paper towels for drying hands; and(2) A separate janitors' closet for the storage of housekeeping chemicals and supplies which contains a floor sink with backflow prevention.8. A facility with more than 10 patients shall: (a) Comply with all applicable provisions of chapter 446 of NRS and the regulations adopted pursuant thereto;(b) Obtain the necessary permits from the Division;(c) Maintain a report of each inspection concerning the sanitation of the facility for at least 1 year after the date of the inspection; and(d) Maintain a report of each corrective action taken to address a deficiency noted in a report described in paragraph (c) for at least 1 year after the date of the corrective action.9. A facility that contracts with a food management company shall comply with all applicable regulations of the State Board of Health.Nev. Admin. Code § 449.74359
Added to NAC by Bd. of Health by R051-06, eff. 7-14-2006; A by R155-10, 12-16-2010; R090-12, 12-20-2012