All assisted living facilities shall offer to provide or make available at least the following services to residents:
- At least three nutritious meals daily, with snacks available seven days per week.
- Food is prepared according to the recommended dietary allowances in the United States Department of Agriculture (USDA) guidelines.
- Facilities must include seasonal fresh fruit and fresh vegetables.
- Menus must be prepared at least one week in advance, and made available to all residents.
- The facility must encourage residents' involvement in menu planning.
- Meal substitutions must be of similar nutritional value if a resident refuses a food that is served.
- Residents must be informed in advance of menu changes.
- Food must be prepared and served according to the Minnesota Food Code, Minnesota Rules, chapter 4626.
As a result of the new licensing requirements, kitchens in licensed Assisted Living facilities are regulated under the ALL laws and exempt from obtaining food licenses from Minnesota Department of Health's Environmental Health Division (MDH EH) and local delegated partners. At this time, all inspections of kitchens/food service at Assisted Living facilities in the state will move to MDH EH. MDH EH will continue to ensure facilities comply with the Minnesota Food Code, Minnesota Rules Chapter 4626.
For more information, please see the Assisted Living Kitchen/Food Servicee Transition page.
Related Statutes: 144G.41 Subd. 1(13) (i); Minnesota Food Code, Minnesota Rules, Chapter 4626
Resources
MDH has created the following documents to for you to reference with information about the food code:
More detailed information is available here: Food Business Fact Sheets. Please note the following ones to view:
- Minnesota Certified Food Protection Manager
- Person in Charge
- Specialized Processes in Retail Food Establishments
- Cleaning & Sanitizing
- Cooling time/Temperature Control for Safety Foods (TCS)
- Date Marking
- Employee Personal Hygiene
- Equipment Requirements
- Handwashing for Employees
- Reheating Ready-to-Eat Foods
- Temperature and Time Requirements for Food
- Time/Temperature Control for Safety Foods