048-8 Wyo. Code R. §§ 8-10 - Food Service and Nutrition
(a) A minimum of
three (3) meals in a twenty-four (24) hour period shall be provided each
resident. When a resident refuses food, substitutes of the same nutritional
value shall be offered.
(b)
Individuals with food preparation responsibilities shall be in good health and
shall practice safe food handling techniques in accordance with the current
edition of Food Code published by the U.S. Public Health Service, Food and Drug
Administration.
(i) Such food handling
techniques include preparing, holding, and storing food at safe
temperatures.
(ii) Reheating
potentially hazardous leftover foods shall meet HACCP (Hazard Analysis Critical
Control Point) temperature guidelines for safety.
(c) If a resident requires a special diet, a
copy of the diet shall be obtained from the resident's physician. A copy of the
diet order shall be kept in the residents file and a copy of the diet shall be
kept in the kitchen.
(d) Residents
for whom such diets cannot be supplied shall not be accepted or retained in
residence.
(e) There shall be
enough food on hand to meet at least a week's menus.
(f) Menus shall be prepared at least a week
in advance and posted in the kitchen. Written menus shall be corrected to show
the food actually served and the corrected copy kept on file for three (3)
months.
(g) The kitchen and dining
area shall be kept clean, sanitary and provided with suitable furniture and
adequate space to comfortably seat all residents.
(h) Only dishes and utensils with the
original smooth finishes shall be used. Cracked, chipped, scratched,
permanently stained dishes, cups or glasses, damaged, corroded utensils or
cookware shall not be used. Equipment shall be easily cleanable.
(i) Cleaning and sanitizing of dishes and
silverware shall be done by automaticdish washers.
(j) Persons handling soiled tableware and/or
silverware shall wash their hands before handling clean ware.
(k) No fly strips shall be allowed in the
kitchen or dining area.
(l)
Filters, exhaust hoods, ranges, deep fat fryer, ovens and other similar items
shall be operable and maintained clean.
Notes
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