Cal. Code Regs. Tit. 22, § 72349 - Dietetic Service-Equipment and Supplies
(a) Equipment of the type and in the amount
necessary for the proper preparation, serving and storing of food and for
proper dishwashing shall be provided and maintained in good working
order.
(b) Fixed and mobile
equipment in the dietetic service area shall be located to assure sanitary and
safe operation and shall be of sufficient size to handle the needs of the
facility.
(c) The dietetic service
area shall be ventilated in a manner that will maintain comfortable working
conditions, remove objectionable odors, fumes and prevent excessive
condensation.
(d) Food supplies
shall meet the following standards:
(1) At
least one week's supply of staple foods and at least two days' supply of
perishable foods shall be maintained on the premises. Food supplies shall meet
the requirements of the weekly menu including the therapeutic diets
ordered.
(2) All food shall be of
good quality and procured from sources approved or considered satisfactory by
federal, state or local authorities. Food in unlabeled, rusty, leaking, broken
containers or cans with side seam dents, rim dents or swells shall not be
retained or used.
(3) Milk, when
served as a beverage, shall be pasteurized Grade A or certified unless
otherwise prescribed by the physician's diet order. Milk, milk products and
products resembling milk shall be processed or manufactured in milk product
plants meeting the requirements of Division 15 of the California Food and
Agricultural Code. Powdered milk shall not be used as a beverage but may be
used in cooking.
(4) Milk shall be
served in individual containers or from a dispensing device which has been
approved for such use, by the local health department or from the original
container. Milk shall be dispensed directly into the glass or other container
from which the patient drinks.
(5)
Catered foods and beverages from a source outside the licensed facility shall
be prepared, packed, properly identified, stored and transported in compliance
with these regulations and other applicable federal, state and local
codes.
(6) Foods held in
refrigerated or other storage areas shall be covered. Liquids and food which
are prepared and not served shall be tightly covered, stored appropriately,
clearly labeled and dated. A written procedure shall be established and
followed for the safe use of leftover foods.
(7) Spoiled or contaminated food shall not be
served.
Notes
Note: Authority cited: Sections 208(a) and 1275, Health and Safety Code. Reference: Section 1276, Health and Safety Code.
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