CALA News & Views | Issue 50 | Dining

Senior living providers have a tremendous responsibility when it comes to their dining programs. The food service requirements go well beyond simply providing a healthy meal in a sanitary environment. Title 22 regulations provide guidance for successful dining service programs and CCR 87555 “General Food Service

C onsiderations for staff training, gardens and fresh produce, as well as food waste are also important to a successful dining program. It can be helpful to review the regulations to revisit the specific requirements for sanitation, food storage, ventilation, snacks, temperatures, etc. and keep your community in compliance. Here are just a few: Meeting Residents’ Needs When evaluating their food services, providers must ensure food meets each individual’s needs, cultural and religious backgrounds and habits, and that dining areas are “attractive and promote socialization among the diners” (87555(b) (19)). One of the ways the regulations encourage the socialization of diners is by requiring providers to encourage residents to have meals together in a designated dining room and to save room service for temporary needs. ADAPTING TO CHANGES AND REDUCING WASTE IN SENIOR LIVING DINING Solutions FOOD WASTE Requirements” provide a lot of miscellaneous food information. REGULATIONS AND

JANUARY 2010, VOLUME 1 4 CALIFORNIA ASSISTED LIVING ASSOCIATION By Selena Coppi Hornback, CALA Director of Public Policy