505 Kar 2:070. Food Service

Link to law: http://www.lrc.ky.gov/kar/505/002/070.htm
Published: 2015

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      505 KAR 2:070.

Food service.

 

      RELATES TO: KRS

15A.210-15A.240

      STATUTORY

AUTHORITY: KRS 15A.210

      NECESSITY,

FUNCTION, AND CONFORMITY: KRS 15A.210 mandates that the Department of Juvenile

Justice issue administrative regulations governing juvenile detention centers

and juvenile holding facilities.

 

      Section 1. (1)

There shall be documentation that the facility's system of dietary allowance is

reviewed at least annually by a dietician or physician to ensure compliance

with nationally recommended food allowances.

      (2) Menu

evaluations shall be conducted at least quarterly by facility food service

supervisory staff to verify adherence to the nationally recommended basic daily

servings.

      (3) The

facility shall adopt and enforce written policies and procedures which:

      (a) Require

that food service staff develop advanced, planned menus and substantially

follow the schedule, and that in the planning and preparation of all meals,

food flavor, texture, temperature, appearance and palatability are taken into

consid­eration;

      (b) Provide for

special diets as prescribed by appropriate medical or dental personnel;

      (c) Provide for

special diets for juveniles whose religious beliefs require the adherence to

religious dietary laws;

      (d) Preclude

the use of food as a disciplinary measure;

      (e) Require

that at least three (3) meals, of which two (2) are hot meals, are provided at

regular meal times during each twenty-four (24) hour period, with no more than

fourteen (14) hours between the evening meal and breakfast. Provided basic

nutritional goals are met, variations may be allowed based on weekend and

holiday food service demands;

      (f) Require

that accurate records are maintained of all meals served;

      (g) Specify

that the food services comply with the applicable sanitation and health codes

as promulgated by federal, state and local authorities;

      (h) Provide

for:

      1. Weekly

inspection of all food service areas, including dining and food preparation

areas and equipment;

      2. Sanitary,

temperature-controlled storage facilities for all foods; and

      3. Daily checks

of refrigerator and water temperatures by administrative, medical or dietary

personnel.

      (i) Ensure that

the special food needs of juveniles shall be accounted for in the overall

program of the facility; and

      (j) Provide that

staff members provide supervision of juveniles during meals.

      (4) A staff

member, experienced in food service management, shall supervise food service

operations.

      (5) The

designated food service supervisor shall receive training in food service

operations before assuming this responsibility.

      (6) The food

service plan shall provide for a single menu for staff and juveniles.

      (7) There shall

be provisions for adequate storage and loading areas and garbage disposal

facilities. (26 Ky.R. 1281; Am. 1547; eff. 2-14-2000.)