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340:105-10-71. Congregate meals service facilities

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Revised 6-1-08

(a) Policy. Each congregate meals service provider secures and maintains adequate facilities for the preparation and delivery of the meals service, nutrition education, and funded supportive services.

(b) Authority. The authority for this Section is Part 1321.11(a) of Title 45 of the Code of Federal regulations, and Section 1247 of Title 21 of the Oklahoma Statutes, as amended (21 O.S. § 1247).

(1) The grantee agency locates congregate meals service sites in areas accessible to the target group of eligible persons in a community and, where possible, within walking distance for concentrations of such persons.
(2) The grantee agency arranges for all applicable health, fire, safety, and sanitation inspections for project offices and congregate meals sites in the manner described in (A) and (B) of this paragraph.
- (A) The fire and safety inspections are conducted annually by local fire officials or other designated local official in the absence of a local fire marshal using established local standards.
- (B) In the absence of local standards, standards developed and adopted by the Oklahoma Department of Human Services (OKDHS) with the cooperation of the State Fire Marshal and the Oklahoma State Department of Health are applicable. • 1
- (C) Standards are based upon the use and occupancy of the site by Title III funded projects and are adequate to protect the health and safety of participants.
- (D) County health department sanitation inspections are completed at least annually.
- (E) All inspection reports are on file with the grantee agency.
- (F) Grantee agency responds as directed by the inspecting agency to all cited deficiencies.
(3) The Area Agency on Aging annually conducts evaluations for Americans with Disabilities Act (ADA) compliance at all project offices and congregate meals sites. The grantee agency ensures that project facilities comply with Section 21 O.S. § 1247, as amended, that mandates all public facilities be smoke free and post such designation as required by law.
(4) The project arranges for the separation of dining and food preparation areas at sites where food is prepared and served in the same facility.
(5) Where feasible, the project provides ample space and time for the provision of supportive services per OAC 340:105-10-54.
(6) The project provides appropriate furnishings for older persons, including sturdy tables and chairs, and arranges the furnishings to provide adequate aisle space for persons using mobility aids such as walkers and wheelchairs.
(7) The project provides table settings that are approved by the project advisory council. If disposable dinnerware is used, it is of sturdy quality to prevent spillage, leakage, and breakage.
(8) The project posts in conspicuous locations information regarding:
- (A) the rights of eligible persons to equal opportunity and access to services;
- (B) the full cost of the meal to be paid by ineligible persons, such as visitors under 60 years of age, who are served meals;
- (C) the suggested contribution for eligible participants toward the cost of the meal, as determined by the project or site advisory council. All participant contributions are for the cost of the meal and are not solicited for other items such as utilities and coffee;
- (D) menus for a minimum of one week in advance;
- (E) grievance procedures for participants;
- (F) an evacuation plan;
- (G) a toll free information and assistance telephone number;
- (H) a current health inspection certificate from the local health department;
- (I) Smoke Free Facility; and
- (J) a summary of the site or project, if applicable, emergency management plan including at a minimum the location of the nearest emergency shelter(s) available to participants.

(d) Cross references. See OAC 340:105-10-50.1(a)(7), 340:105-10-51, 340:105-10-54, 340:105-10-68 through 340:105-10-70, 340:105-10-72 through 340:105-10-80, and 340:105-10-86.

INSTRUCTIONS TO STAFF 340:105-10-71

Revised 6-1-08

1. Standards developed and adopted by the Department of Human Services with the cooperation of the State Fire Marshal and the Oklahoma State Department of Health as applicable are listed in (1) - (22) of this Instruction.

(1) A sufficient number of exits are made available. Any space providing seating for 50 or less has at least one exit which goes directly outside. Any space providing seating for more than 50 has at least two exits remotely located from each other.

(A) Exit doors swing in the direction of travel. Exit doors remain unlocked during hours of operation of the Title III program.

(B) Exit signs are illuminated and have an audible component. If the exit door is not visible from inside the space, directional exit signs mark the path of travel to the exit.

(2) Panic hardware is installed on exit doors for occupant loads of 100 or more persons. An evacuation plan is posted.

(3) Pathways are accessible and clear of obstructions.

(4) The building in which the program is housed is clearly numbered and the exterior well lighted. The building number is visible from the street.

(5) Fire extinguishers are inspected and charged yearly. Fire extinguishers are located in an appropriate place and staff and volunteers are trained in their use. Extinguisher locations are plainly marked. The number of fire extinguishers is appropriate for the size of the facility.

(6) Fire drills are conducted and documented quarterly and evacuation time is appropriate. Employees and volunteers are trained in drill procedures.

(7) Tornado drills are conducted and documented annually.

(8) Electrical outlets are appropriate for use, free of damage, and not overloaded. Extension cords are used properly and outlets and switch plates covered.

(9) Wiring is free of damage and located so as to be trip-free.

(10) Heating and air conditioning are in good working condition, properly cleaned and maintained. The fuel supply is safe and the heater closet is not used for storage.

(11) Flammable liquids are used and stored properly. They are stored away from the means of egress.

(12) Walking and working surfaces are clean, dry, and unobstructed.

(13) Outside storage is accomplished in such a way that trash is stored in proper containers and grounds maintenance conducted as needed to prevent a hazardous or unsafe environment.

(14) Kitchen floors are free of slip and trip hazard. Cloth, paper, and other combustibles in the kitchen are stored away from open flames. Staff and volunteers are aware of and practice safety requirements.

(15) Food products are stored separately from cleaning products.

(16) Cooking appliances are vented, properly separated from combustibles, with filters cleaned and washed regularly, and have no grease accumulation.

(17) The hood extinguishing system contains the correct number of properly located, secure, open nozzles. The fuel shutoff is connected, manual pull accessible and clear, heads clean, hood clean, and inspection tag current.

(18) The water heater(s) contains a pop off valve. Water heaters, furnaces, and heating units are checked by a qualified service person once per year. Heating units are properly vented and enclosed. Closets in which heating units or water heaters are located are not used for storage.

(19) Smoke Free Facility is clearly marked and and enforced.

(20) Hazardous materials are stored properly, with an information sheet available. The responding fire station is informed of hazardous materials.

(21) The road(s) leading to the facility is readily accessible.

(22) The facility is located with reasonable access to adequate water supply.

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