CALA News & Views | Issue 50 | Dining

Staffing and Training On-the-job training or related experience is a requirement for all personnel; for food service staff, it should show knowledge or skill in “principles of good nutrition, good food preparation and storage, and menu planning” (Title 22 CCR 87411(d)(1)). Communities licensed for 16 to 49 residents are additionally required to designate one person with primary responsibility “for food planning, preparation and service” and provide them with appropriate training (87555(b)(16)). Communities licensed for 50 or more residents that provide three meals a day are required to have a full-time employee who has formal training or experience managing the food service program. Licensees have the option of either employing a person who is a nutritionist, a dietician or a home economist, or having regular consultations from a person with those qualifications. The frequency, nature and duration of the consultative visits must be recorded and kept on file at the community, and at least one visit must occur during a meal. with ServSafe, a nationally recognized leader in the food industry, to provide a 20% discount to their members. The discount applies to ServSafe training that can be used to prepare for the ServSafe certification examination. Members can access the discounted program through the Argentum ServSafe portal. Menu Planning Don’t forget about those menus. Communities with 16 or more residents are required to have written menus at least one week in advance and keep dated copies of the menus served for at least 30 days. In communities with fewer than 16 residents, a sample menu must be kept on file. The menus must be made available to residents, their representatives or licensing personnel if they request to review them. Emergency preparedness crosses over into food regulations with the requirement to maintain on-site at least a one-week supply of nonperishable food supplies and a two-day supply of perishable foods. Most communities will not have to use their emergency food supplies, so providers should consider how to keep track of the nonperishable food to ensure it is not expired. Community Gardens Many CALA member communities have gardens that not only add to the beauty of the community but are also maintained at varying levels by residents and are sometimes used in creating delicious dishes for residents. Title 22 provides some guidance that can be applied to food grown at the community. While Title 22 87555(b)(8) requires all food to be of good quality and 87555(b) (13) prohibits the use of home canned foods, the DSS Evaluator Manual: Reference Material for Applications – Adult and Senior Care, does provide an option for utilizing home canned foods only if they are “processed in accordance with standards of the University of California Agriculture Extension Service.” Communities that are considering canning food would first need a waiver. Using homegrown food in resident meals is not expressly prohibited by the regulations and many communities One option for ensuring dining staff have the necessary training to meet the requirements of 87411(d)(1) and 87555(b) (16) is the National Restaurant Association’s ServSafe Program. Argentum has partnered

utilize food grown on-site. There have been issues in the past regarding foraging for mushrooms, so communities considering this option should consult with their LPA as a best practice prior to using food grown on-site. A Reminder About Organic Waste There have been common misperceptions regarding organic waste disposal in RCFEs with the different requirements implemented in recent years, and questions have arisen regarding how these requirements pertain to RCFEs as both a business and home to our residents. Separating organic waste and non-organic recyclables from other trash is something most people and businesses are required to do. RCFEs must provide receptacles that separate various types of waste in public areas and common areas alongside disposal containers, but they are not required to place containers inside private living quarters. While it is not required, it may be practical in certain situations to provide recycling containers in private living quarters; this could make it easier for the resident/ staff to manage the materials. RCFEs are required to educate employees and residents, but the law provides flexibility to design programs that work for your situation (e.g., relying more on employees rather than residents to handle waste collection). Some waste management operators mistakenly believe that RCFEs fall under the requirements of “Commercial edible food generator,” as a health facility under “Tier two commercial edible food generator.” SB 1383 regulations specifically exclude RCFEs and RCFEs are not “health facilities” as defined by the Health and Safety Code. While RCFEs are not required to contract with a food recovery service or organization such as a local food bank, you may want to consider what you can do if your community has large amounts of edible food that will not be used. g FOOD FOR THOUGHT As you evaluate your dining program and the needs of your residents, ask yourself these questions to help navigate regulatory requirements for dining services: HOW DO YOU ENCOURAGE socialization during the dining experience, especially for your newer or more introverted residents?

    

IN WHAT WAYS do you ensure everyone engaged in food preparation or service observes personal hygiene and food sanitation practices and how do you provide appropriate on-the-job training? HOW OFTEN DO YOU EVALUATE your dining program and look for new foods to add or new ways to present meals? HOW DO YOU ENGAGE your residents in the menu selection process? HOW DO YOU KEEP TRACK of the nonperishable food in your emergency food supply to ensure it is not expired?

CALA NEWS & VIEWS I ISSUE 50 | AUGUST 2024

5

www.CAassistedliving.org