In accordance with the provisions of Part
4 of Chapter
159, Housing Standards; Property Maintenance, the following requirements are adopted to govern the food service in all licensed boardinghouses (Class A and Class B) and nursing homes, as defined in Articles
XX and
XXI of Chapter
159, Housing Standards; Property Maintenance.
The operator of any boardinghouse or nursing
home shall operate any food service in accordance with the provisions
of Chapter 12 of the New Jersey Sanitary Code.
The operator of a boardinghouse (Class B) or
a nursing home shall comply with the following requirements to ensure
the proper nutrition of all guests, clients or inhabitants:
A. The following foods must be included daily in recommended
amounts: at least two cups of milk or milk substitute; two or more
servings of meat, poultry, fish or its protein equivalent; four or
more servings of fruit and vegetables, which includes one serving
of citrus fruit or other fruit or vegetable high in vitamin C; and
at least three eggs per week.
B. Three nourishing meals shall be served daily on a
regular schedule. There shall be a lapse of at least four hours between
breakfast and the noon meal, at least four hours between the noon
and evening meal and at least 10 hours between breakfast and the evening
meal.
C. A minimum of 1,800 calories shall be provided daily,
unless otherwise prescribed by a physician, and provision made for
special diets when prescribed by a physician.
D. Weekly menus shall be planned ahead and be available
for inspection at all times. Weekly menus shall be sent each week
to the Health Department for evaluation and shall be received each
week by Wednesday for the preceding Monday through Sunday period.