DHS 83.41(2)(b)1. 1. The CBRF shall provide meals that are routinely served family or restaurant style, unless contraindicated in a resident’s individual service plan or for short-term medical needs.

DHS 83.41(2)(b)2. 2. The CBRF shall provide at least 3 meals a day, unless otherwise arranged according to the program statement or the resident’s individual service plan. A nutritious snack shall be offered in the evening or more often as consistent with the resident’s dietary needs.

DHS 83.41(2)(b)3. 3. If a resident is away from the CBRF during the time a meal is served, the CBRF shall offer food to the resident on the resident’s return.

DHS 83.41(2)(c) (c) Menus.

DHS 83.41(2)(c)1. 1. The CBRF shall make reasonable adjustments to the menu for individual resident’s food likes, habits, customs, conditions and appetites.

DHS 83.41(2)(c)2. 2. The CBRF shall prepare weekly written menus and shall make menus available to residents. Deviations from the planned menu shall be documented on the menu.

DHS 83.41(3) (3) Sanitation and safety.

DHS 83.41(3)(a) (a) Infection control.

DHS 83.41(3)(a)1. 1. Each employee who prepares or serves food shall be free from open, infected wounds and from communicable disease and shall maintain clean and safe work habits.

DHS 83.41(3)(a)2. 2. The CBRF shall provide hand-washing facilities in the kitchen for use by food handlers. Use of a common towel is prohibited.

DHS 83.41(3)(b) (b) Food safety. Whether food is prepared at the CBRF or off-site, the CBRF shall store, prepare, distribute and serve food under sanitary conditions for the prevention of food borne illnesses, including food prepared off-site, according to all of the following:

DHS 83.41(3)(b)1. 1. The CBRF shall refrigerate all foods requiring refrigeration at or below 40°F. Food shall be covered and stored in a sanitary manner.

DHS 83.41(3)(b)2. 2. The CBRF shall maintain freezing units at 0°F or below. Frozen foods shall be packaged, labeled and dated.

DHS 83.41(3)(b)3. 3. The CBRF shall hold hot foods at 140°F or above and shall hold cold foods at 40°F or below until serving.

DHS 83.41(3)(c) (c) Reporting. The CBRF is required under s. DHS 145.04 to report suspected incidents of food borne disease to the local public health officer.

DHS 83.41 History History: CR 07-095: cr. Register January 2009 No. 637, eff. 4-1-09; correction to (3) (c) made under s. 13.92 (4) (b) 7., Stats., Register January 2009 No. 637.

DHS 83.42 DHS 83.42 Resident records.

DHS 83.42(1) (1) The CBRF shall maintain a record for each resident at the CBRF. Each record shall include all of the following:

DHS 83.42(1)(a) (a) Resident’s full name, sex, date of birth, admission date and last known address.

DHS 83.42(1)(b) (b) Name, address and telephone number of designated contact person, and legal representative, if any.

DHS 83.42(1)(c) (c) Medical, social, and, if any, psychiatric history.

DHS 83.42(1)(d) (d) Current personal physician, if any.

DHS 83.42(1)(e) (e) Results of the initial health screening under s. DHS 83.28 (4) and subsequent health examinations under s. DHS 83.38 (1) (g).

DHS 83.42(1)(f) (f) Admission agreement.

DHS 83.42(1)(g) (g) Documentation of significant incidents and illnesses, including the dates, times and circumstances.

DHS 83.42(1)(h) (h) Assessments completed as required under s. DHS 83.35 (1).

DHS 83.42(1)(i) (i) Individual service plan and resident satisfaction evaluation.

DHS 83.42(1)(j) (j) Documentation to accurately describe the resident’s condition, significant changes in condition, changes in treatment and response to treatment.

DHS 83.42(1)(k) (k) Results of the annual resident evacuation evaluation.