§390.1880. Menus and Food Records

a)         Menus, including menus for between meal or bedtime snacks and "sack" lunches, if required, shall be planned at least one week in advance.  Food sufficient to meet the nutritional needs of all the residents shall be prepared for each meal.  When changes in the menu are necessary, substitutions shall provide equal  nutritive value and shall be recorded on the original menu, or in a notebook marked "Substitutions", that is kept in the kitchen.  If a notebook is used to document  substitutions, it shall include the date of the substitution; the meal at which the substitution was made; the menu as  originally written; and the menu as actually served.

 

b)         The menu for the current week shall be dated and available in the kitchen.  Upon the request of the Department, sample menus shall be submitted for evaluation.

 

c)         Menus shall be different for the same day of  consecutive weeks and adjusted for seasonal differences.

 

d)         All menus as actually served shall be kept  on file at the facility for not less than 30 days.

 

e)         Food label information for purchased prepared food, listing food composition and, when available, nutrient content, shall be kept on file in the facility for the current menu cycle.

 

f)         Supplies of staple food for a minimum of a  one week period and of perishable foods  for a minimum of a two day period shall be maintained on the premises.  These supplies shall be appropriate to meet the  requirements of the menu.

 

g)         Records of all food purchased shall be kept  on file in the facility for not less than 30 days.

 

(Source:  Amended at 23 Ill. Reg. 8021, effective July 15, 1999)