§ 950-1-12-.21. Food Services
(1) FOOD SERVICE MANAGEMENT
(a) Written Policy, Procedure, and practice, provide that a staff member supervises food service operations.
(2) DIETARY ALLOWANCES
(a) There shall be documentation that the programs' system of dietary allowance is reviewed at least annually by a dietician to ensure compliance with nationally recommended food allowances.
(3) SPECIAL DIETS
(a) Written Policy, Procedure, and practice should provide for special diets as prescribed by appropriate medical or dental personnel, and whose religious beliefs require adherence to religious dietary regimens.
(4) HEALTH AND SAFETY REGULATIONS
(a) Written Policy, Procedure, and practice, shallprovide that the food services comply with the applicable sanitation and health codes as promulgated by federal, state, and local authorities.
(a) Written Policy, Procedure, and practice shallprovide for the following:
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. Food shall be covered and stored off the floor; refrigerated food shall also be covered. Milk products shall be pasteurized and/or approved by the Alabama Department of Health.
3. Daily checks of refrigerator and water temperatures by administrative, medical, or dietary personnel. Potentially hazardous food should be stored within proper temperatures. Shelf goods 45 - 80 degrees, refrigerated foods 35 - 40 degrees, and frozen foods, 0 or below, or as required by the Health Authority
(6) MEAL SERVICE
(a) Written Policy, Procedure, and practice shallrequire that at least three meals, of which two are hot meals, are provided at regular meal times during each 24 hour period, with no more than 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.
(b) Written Policy, Procedure and practice shallprovide for adequate health protection for all juveniles and staff in the Program and juveniles and other persons working in food services, including the following:
1. Where required by the laws and/or regulations applicable to food service employees in the community where the Program is located, all personnel involved in the preparation of food receive a pre assignment medical examination and periodic reexaminations to ensure freedom from diarrhea, skin infections, and other illnesses transmissible by food or utensils; all examinations are conducted in accordance with local requirements.
2. When the Program's food services are provided by an outside Agency or individual, the program has written verification that the outside provider complies with the state and local regulations regarding food service.
3. All food handlers are instructed to wash their hands on reporting to duty and after using toilet facilities.
4. Juveniles and other persons working in food service are monitored each day for health and cleanliness by the director of food services (or designee)(New Rule: Filed December 17, 2004; effective January 21, 2005. Amended by Alabama Administrative Monthly Volume XXXVII, Issue No. 02, November 30, 2018, eff. December 21, 2018.)
Author: Alabama Department of Youth Services, Office of Licensing and Standards
Statutory Authority: Code of Ala. 1975, §§ 44-1-27(a)(b), 44-1-24(4)(6), 38-13-4.
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