6 Assisted Living Food Regulations To Consider

Health and safety are top priorities in any senior living community. Operators often focus on minimizing medication errors and ensuring that caregiving professionals adhere to each resident’s care plan. Communities can also protect residents’ well-being by providing high-quality dining services that comply with assisted living food regulations. 

Many laws and industry standards govern food preparation and handling in assisted living communities. Adhering to these regulations requires careful attention to detail and proper training for dining services staff. This guide covers six essential laws for assisted living communities and strategies to ensure compliance. 

Key Assisted Living Food Regulations

Food regulations govern every aspect of senior living dining services, from menu planning to pest management. These laws safeguard residents’ health and autonomy. Here are six regulations communities must follow to remain compliant and provide the best dining experiences for residents. 

1. Safe Food Handling Practices

No one wants to eat chicken that hasn’t been thoroughly cooked or vegetables that have been chopped on a dirty cutting board. But residents often have medical conditions and weakened immune responses that make them particularly vulnerable to foodborne illnesses caused by bacteria and other contaminants. These illnesses can seriously jeopardize their health and cause resident satisfaction to plummet. 

Assisted living communities can minimize the risk of foodborne illnesses by following strict food handling protocols established by the federal government. 

USDA Guidelines

The United States Department of Agriculture has detailed guidelines that cover every aspect of food handling and serving, including: 

• Food Purchases: Staff should refrain from buying expired food items and meat in damaged packaging. eMenuCHOICE has inventory management features to help communities prevent these issues. 
• Food Handling: Professionals must wash their hands with soap and hot water for at least 20 seconds before and after touching food. 
• Workstation Sanitation: Handle raw meat, poultry, and fish separately to avoid cross-contamination with other foods. Staff must also maintain sanitary conditions by thoroughly cleaning cutting boards, countertops, and other equipment after handling raw meat. 
• Meat Preparation: Dining staff must use a food thermometer to ensure all cooked meat reaches the proper internal temperature. Poultry must be cooked to 165 °F, while raw beef and pork should reach 145 °F. 

FDA Guidelines

The Food and Drug Administration’s (FDA) Food Code is a model for food handling and preparation guidelines in assisted living communities, restaurants, and other organizations. This code includes many provisions, such as: 

• Food employees shouldn’t handle food if they have symptoms of a transmissible disease.
• Staff should wear hair restraints when handling food. 
• Employees can only drink and eat in designated areas where they won’t contaminate food and equipment. 
• Staff must wash their hands after handling raw food. 

2. State and Local Health Code Regulations

All 50 states and many local counties have health departments. These organizations create and enforce health code regulations for assisted living communities and other businesses in their jurisdictions. Most health departments model their rules on the FDA’s Food Code.

However, some jurisdictions have implemented unique food safety laws. For example, Massachusetts passed the Food Allergy Awareness Act in 2009. This law requires food service establishments to post an allergen awareness poster and employ a food protection manager with allergen awareness training. 

Communities can visit the FDA website for each state’s food codes. Additionally, assisted living software like eMenuCHOICE includes numerous features that promote compliance, such as allergen flagging and automated record-keeping. 

3. Staff Food Safety Training

Many food safety protocols seem like common sense, but memorizing every applicable law and rule can take time and effort. That’s why states require senior dining staff to receive regular food safety training. Requirements vary by state but may include: 

• Food Safety Manager Certification: Staff who work in food services management may need to complete a training program accredited by the American National Standards Institute (ANSI). 
• Food Handler Certificate: Many states require staff who work with food to take an ANSI-accredited food handling program and earn a certification. 

4. Residents Must Be Able To Choose Their Food

Federal and state laws protect the autonomy and rights of senior living residents. Code of Food Regulation § 483.60 requires communities that accept Medicaid and Medicare to follow specific food regulations, including: 

• Meaningful Choices: Residents must be free to choose their meals based on their food habits, preferences, and dietary needs. eMenuCHOICE streamlines this process by allowing residents to order from digital food menus, customize their meals, and request food substitutions. 
• Meal Frequency: Communities must provide at least three nutritious meals per day at normal mealtimes and snacks. The evening meal and breakfast must be served no more than 14 hours apart unless the resident receives a snack and agrees to a meal span of up to 16 hours. 
• Nutritional Intake: Dining staff must provide nutritious meals and accommodate therapeutic diets prescribed by a physician or licensed dietitian. eMenuCHOICE integrates with resident health data so dining staff can easily access this information. 
• Updated Assisted Living Menus: Dining professionals must periodically update their menus. eMenuCHOICE provides rotating monthly menus with seasonal ingredients, so staff don’t need to spend time creating menus from scratch. Communities must also inform residents of menu changes at least a week in advance. 

5. On-Site Qualified Food Service Manager

Assisted living dining services need expert oversight to comply with all regulations and provide excellent care. CFR § 483.60 requires all communities to employ a full-time dietitian or nutrition specialist. If a community doesn’t have one of these professionals on staff, they can have a director of food and nutrition services. This director can be a certified dietary manager or have specific educational credentials in food service management. 

6. Pest Control Program To Prevent Food Contamination

Insects, rodents, and other pests can ruin food, sicken residents, and horrify anyone who sees them inside the building. CFR § 483.90 requires senior living communities to maintain a pest control program to prevent these issues. 

Meet Food Regulations and Stay Compliant With eMenuCHOICE

eMenuCHOICE has many innovative features designed to help senior living communities comply with food regulations and improve resident satisfaction. Staff can use this technology to investigate resident allergens, create balanced menus, and more. Reach out today to schedule a free demonstration and discover how eMenuCHOICE can help you adhere to complex regulations, boost revenue, and increase productivity.