(a) The operator
of a shelter for adults, a small-capacity shelter, or a shelter for adult
families shall make provision to ensure that residents can conveniently obtain
meals which are balanced, nutritious and adequate in amount and content to meet
their dietary needs.
(b) Meal
service may be provided at the facility, or outside the facility, whether
directly or through contractual arrangements, or in restaurants through the use
of restaurant allowances or voucher arrangements.
(c) At a minimum, residents of shelters for
adults, small-capacity shelters, or shelters for adult families shall be
provided with the opportunity to obtain breakfast and evening meals at
regularly scheduled times, and no more than 15 hours shall elapse between the
times at which the evening meal and breakfast the next morning shall be made
available.
(d)
On-site meal
preparation.
(1) In shelters that
prepare meals for residents, food-buying and menu-planning arrangements must be
overseen by a staff member, consulting dietician, or volunteer sufficiently
knowledgeable in nutrition and dietetics to ensure the planning of
well-balanced meals and the purchase, storage and preparation of good quality
food.
(2) Menus shall be planned at
least 10 days in advance.
(3) Menus
must be maintained for at least two weeks and shall be available for office
review.
(4) Shelters that prepare
meals for residents shall have kitchens or food preparation and service
facilities.
(5) Food preparation,
service and storage methods shall protect against contamination and
spoilage.
(6) All kitchens or food
preparation areas shall be adequately lighted, ventilated, and provided with
essential and proper equipment for food storage, refrigeration, freezing,
preparation and serving, for the number of residents to be served.
(7) The food service area shall be provided
with sufficient and suitable space and equipment to maintain efficient and
sanitary operation of all required functions.
(8) All kitchen equipment and surroundings
shall be kept clean, and garbage and trash shall be kept in suitably covered
containers and removed regularly.
(9) The operator of every shelter for adults,
small-capacity shelter, or shelter for adult families shall comply with
applicable county or local health and fire regulations, codes and
ordinances.
(10) The operator of
any facility with 40 or more residents shall comply with the New York State
Sanitary Code (10 NYCRR, Part 14).
(11) In the event that a facility has been
inspected by the State or local health authorities, a record of such inspection
shall be kept on file at the facility for review by the office.
(e)
Off-site meal
preparation.
Off-site food preparation may be permitted consistent with
an operational plan approved by the office provided that the operator
establishes that the facility at which the meals are prepared complies fully
with Part 14 of the New York State Sanitary Code (10 NYCRR, Part 14) and that
meals meet the nutritional needs of the residents.
(f)
Contracted food services are
allowable.
Meals may be purchased from a vendor that complies fully
with Part 14 of the New York State Sanitary Code (10 NYCRR, Part 14),
consistent with an operational plan approved by the office, provided that such
meals meet the nutritional needs of the residents.
(g) Special medically-prescribed dietary or
nutritional needs, and any religious dietary restrictions, must be accommodated
regardless of the food-buying and meal-preparation arrangements of the
facility.