(1) The licensee must ensure proper nutritional care for its clients, whether provided by the licensee or a third party, and shall provide education and training in proper nutrition and planning and preparation of meals consistent with the individualized client rehabilitation plan.
    (2) Meals provided by the licensee must be planned based on the current USDA Dietary Guidelines for Americans, 2015-2020, Eighth Edition, herein incorporated by reference and available at http://www.flrules.org/Gateway/reference.asp?No=Ref-09326. Menus must be planned to offer clients a variety of food choices and to accommodate their religious, cultural and ethnic needs.
    (3) Menu items may be substituted with items of comparable nutritional value based on the seasonal availability of fresh produce or the preferences of the clients.
    (4) Regular and therapeutic menus must be dated, and planned at least one week in advance for both regular and therapeutic diets. Clients must be encouraged to participate in menu planning. Planned menus must be posted or easily available to clients. Regular and therapeutic menus as served, with substitutions noted before or when the meal is served, must be kept on file for six months. Portion sizes must be indicated on the menus or on a separate sheet.
    (5) Therapeutic diets must be prepared and served as ordered by the health care provider.
    (6) All regular and therapeutic menus to be used by the licensee must be reviewed annually by a licensed dietitian and/or nutritionist to ensure the meals meet the nutritional standards established in this rule. The annual review must be documented in the facility files and include the original signature of the reviewer, license number, and date reviewed.
    (7) Food must be served attractively at safe and palatable temperatures which is an appetizing temperature as determined by the type of food to ensure resident’s satisfaction, while minimizing the risk for scalding and burns. All clients must be encouraged to eat at tables in the dining areas. A supply of eating ware sufficient for all clients must be on hand, including adaptive equipment if needed by any client.
    (8) No more than 14 hours shall lapse between the end of an evening meal and the beginning of the following morning meal containing a protein food. Intervals between other meals shall be not less than four hours and no more than 6 hours. For clients without access to kitchen facilities, snacks must be offered at least once per day. Snacks are not considered to be meals for the purposes of calculating the time between meals.
    (9) A one week supply of non-perishable food based on the number of weekly meals the licensee has contracted to serve, must be on hand at all times.
    (10) When food service is provided by the licensee, the administrator, or an individual designated in writing by the administrator, must be responsible for total food services and the day-to-day supervision of food services staff.
    (11) When food service is contracted by the facility, the facility must ensure that the contracted food service meets all dietary standards imposed by subsection 64E-12.004(4), F.A.C., as required by the Department of Health and this rule. The facility must maintain:
    (a) A copy of the current contract between the licensee and the food service contractor.
    (b) A copy of the annually issued certificate or license authorizing the operation of the food service contractor issued by the applicable regulating agency. The license or certificate must provide documentation of the food service contractor’s compliance with food service regulatory requirements.
Rulemaking Authority 400.805, 400.9982 FS. Law Implemented Florida Statutes § 400.9982. History-New 9-28-92, Amended 10-19-94, 5-14-15, 5-9-18.