Section 0940-05-31-.12 - FOOD REQUIREMENTS IN MENTAL HEALTH THERAPEUTIC NURSERY PROGRAM FACILITIES(1) Nutritional Needs:(a) The person responsible for meal planning in the center must follow a food service guide from the Department of Health, the Department of Human Services, or the United States Department of Agriculture.(b) The week's menus must be planned and posted by the first day of each week. These menus must be followed, although reasonable substitutes are permissible if the substituted food contains the same nutrients; substitutions must be noted on menus.(c) Because children are in the center at least three hours, one supplement must be provided. If the three-hour period covers a normal meal hours, a meal must be provided.(d) Snack supplements (defined as bread product, drink or fruit) provided must be simple and nourishing and planned as part of the day's food allowance. Carbonated drinks, fruit ades, synthetic fruit-flavored drinks, imitiation milk, and candy must not be served as supplemental foods. Preferred bread products are plain crackers, breads, and cereals that are made from enriched flour or meal; fruit drinks served as a supplement must be 100% juice.(e) If the nursery program is expanded to last five hours or more, then one meal (to include, as a minimum, meat or meat substitute, vegetable, fruit, bread product, and milk) and one or two snack supplements must be provided.(f) Breakfast must be offered to children who arrive or who are picked up before 7:00 a.m. and who have not had breakfast at home.(g) If specific instructions for feeding are prescribed by a physician or given by the parent, they must be in writing and the agency must follow the instructions. However, if staff determines these instructions do not provide for adequate nutrition, there must be consultation with the child's parents, a public health nurse or public health nutritionist, or the child's physician.(h) All milk and fluid mild products including dry milk and dry milk products shall be from a Grade A pasteurized source.(2) Meal Service: (a) Caregivers and children must wash their hands before eating or prior to any preparation of food.(b) Tables on which food is prepared and served must be washed with soap and water or antibacterial wipes prior to, and after snacks and meals.(c) Floor under tables and high chairs on which food is served must be swept and/or vacuumed after each meal and mopped as needed.(d) Napkins, individual forks and/or spoons must be provided for children who feed themselves. An individual dish must be used for each child.(e) Raw fruits and vegetables shall be washed before being cooked or served.(f) Milk and other potentially hazardous foods shall be kept in the proper temperature ranges, and be protected properly, except during necessary periods of preparation.(g) All food shall be protected from contamination during storage, preparation, transportation, and serving.(h) No poisonous or toxic materials except those required to maintain sanitary conditions and for sanitization purposes, may be used in the food service operation area.(i) Poisonous or toxic materials must be kept out of the reach of children anywhere in the facility.(j) The food-contact surfaces of equipment and utensils shall be easily accessible for cleaning, and be of non-toxic, corrosion-resistant, and non-absorbent materials.(k) Single-service articles shall be made from nontoxic materials and shall be stored, handled, and dispensed in a sanitary manner(l) Domestic type dishwashing machines are acceptable provided the temperature at the utensil surface is 160 degrees Fahrenheit after the end of one complete cycle. If 160 degrees Fahrenheit is not obtained at the end of one complete cycle, an additional rinse for utensils shall be provided in a separate container or sink.Tenn. Comp. R. & Regs. 0940-05-31-.12
Original rule filed January 11, 1996; effective March 26, 1996.Authority: T.C.A. §§ 4-4-103, 33-2-504 and 33-1-205(b)(5).