Section 465IAC2-11-77. Nutrition and food service; menus; vendor service; education

   (a) The child caring institution shall submit a written plan for nutrition and food services, including four (4) weeks of proposed menus to the SBH on forms provided by that agency. The written plan shall be approved by the SBH. The child caring institution shall submit a written revised plan for nutrition and food services to the SBH every two (2) years.

  (b) The child caring institution shall provide the following:

(1) Regardless of the number of children served, a menu for three (3) meals a day; afternoon and evening snacks planned one (1) week in advance of serving, corrected as served, and kept on file for review by the SBH for a period of one (1) year.

(2) A current week's menu for all snacks and meals which shall be posted in the kitchen and eating area.

(3) Food preparation and service personnel with documentation of any special dietary prohibitions or substitutions for each child for whom such instructions are necessary, as based upon the written order of the child's physician.

  (c) Vendor service, when used by the child caring institution, shall be approved by the SBH.

  (d) The child caring institution shall provide nutrition education to the children and shall provide training in basic nutrition, sanitation, and guidance in planning nutrition education to the staff.

  (e) The child caring institution shall provide meals and snacks that meet the dietary needs of each child as based on the current National Research Council Recommended Daily Allowances (NRC-RDA), according to each child's age, sex, and maturation.

  (f) The child caring institution shall meet the following food requirements:

(1) Prepare and serve a planned breakfast. A staff person shall be responsible for and assist in breakfast preparation.

(2) Serve meals at times which meet the children's needs and which are spaced so that there are no unduly long periods without food. Additional portions of food shall be available for children and adults.

(3) Serve milk and milk products obtained from sources approved by the SBH. Reconstituted dry milk for drinking or skim milk shall not be served to children.

(4) Serve fruit juices that are one hundred percent (100%) fruit juice. All noncitrus juices served shall be fortified with Vitamin C.

(5) Serve ades and drinks, powders, and bases as supplements and not as substitutes for fruit juice or milk.

(6) Approve, in writing by a physician, all special or therapeutic diets.

(7) Serve food in a relaxed atmosphere and in a family style setting whenever possible. Proper table etiquette shall be encouraged.

(8) Snack foods shall be available in the private secure facility.

  (g) Table serving, dining room chairs, and tables shall be of age-appropriate size and construction for the children using them.

  (h) Direct care workers shall eat with the children and shall receive the same food as the children except for special dietary needs of the workers or the children.

  (i) All food shall be prepared, maintained, and stored properly to assure flavor, appearance, and nutritive value.

  (j) All sharp utensils shall be kept locked when not in use by staff. No child shall use or have access to sharp utensils.

  (k) The institution shall operate the kitchen and any other food preparation and food service area in compliance with 410 IAC 7-15.1 [410 IAC 7-15.1 was repealed filed Mar 30, 2000, 3:51 p.m.: 23 IR 1984. See 410 IAC 7-20.], food service sanitations requirements, as adopted November 3, 1983, and any successive changes.

  (l) The institution shall keep a copy of 410 IAC 7-15.1 [410 IAC 7-15.1 was repealed filed Mar 30, 2000, 3:51 p.m.: 23 IR 1984. See 410 IAC 7-20.] in the kitchen at all times for reference.

  (m) The institution shall not serve any food items prepared in a home kitchen with the exception of holidays and birthdays.

  (n) Any food once served or placed in nontemperature controlled serving dishes shall be disposed of.

  (o) Work and cleaning schedules shall be written, posted, and followed for all the food storage, preparation, and service areas.

  (p) The kitchen shall not be used for children's play activities, as dining or recreation areas for adults, or as an office.

  (q) The kitchen shall have floor to ceiling walls with doors for doorways and closures for serving windows for all institutions established after promulgation of this rule.

  (r) Institutions which provide and use separate cooking and eating facilities for each living unit of ten (10) or fewer children may substitute the following requirements in lieu of subsections (k) through (q):

(1) The kitchen shall meet state and local codes for one (1) family residence and shall be approved by the SBH.

(2) The kitchen shall be equipped with the following:

(A) A stove.

(B) A refrigerator.

(C) Closed cabinets for food and utensil storage.

(D) A two (2) compartment sink and an automatic dishwasher, or a three (3) compartment sink.

(E) Light and ventilation.

(F) Walls and ceilings that are smooth and easily washed.

(G) Counter surfaces that are smooth and free of cracks and seams.

(Department of Child Services; 465 IAC 2-11-77; filed Jun 27, 1991, 12:00 p.m.: 14 IR 2020; readopted filed Jul 12, 2001, 1:40 p.m.: 24 IR 4235; readopted filed Nov 27, 2007, 6:52 a.m.: 20071226-IR-465070551RFA; readopted filed Nov 26, 2013, 4:02 p.m.: 20131225-IR-465130459RFA) NOTE: Transferred from the Division of Family Resources (470 IAC 3-13-77) to the Department of Child Services (465 IAC 2-11-77) by P.L.234-2005, SECTION 195, effective July 1, 2005.