10A NCAC 13E .0802       FOOD PREPARATION AND SERVICE

(a)  Staff, space, and equipment shall be provided for safe and sanitary food storage, preparation, and service.

(b)  Table service shall include a napkin and non-disposable place setting consisting of at least a knife, fork, spoon, plate, and beverage containers. Exceptions may be made on an individual basis and shall be based on documented needs or preferences of the participant.

(c)  If participants require assistance with eating, food shall be maintained at serving temperature until assistance is provided.

 

History Note:        Authority G.S. 131D-6.1;

Eff. April 1, 2017.