Section 330.1980  Menus and Food Records

a)         Menus, including menus for "sack" lunches and between meal or bedtime snacks, 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 for not less than  30 days.

(Source:  Amended at 23 Ill. Reg. 8064, effective July 15, 1999)