• Menu development and review 

• Food safety and sanitation oversight 

2. Regulations 

Meal & Nutrition Services in Florida are governed by: 

• Florida Administrative Code Rule 59A-17.118 

• Florida Administrative Code Rule 59A-4.110 

• Chapter 64E-11, Florida Administrative Code for food service establishments 

3. Licensing or Certification 

The Director of Food and Nutrition Services must be a qualified dietitian licensed in Florida under Chapter 468, Part X, F.S., or meet specific requirements outlined in federal regulations. 

4. Responsible State Agency 

Multiple agencies oversee Meal & Nutrition Services: 

• Florida Agency for Health Care Administration (AHCA) 

• Florida Department of Health (Food Hygiene Inspection Program) 

5. Application Process 

The application process varies depending on the specific setting and type of service provided. Facilities must ensure compliance with relevant regulations and standards. 

6. Required Documentation 

Required documents typically include: 

• Menus planned at least one week in advance 

• Annual review of menus by a licensed dietitian or nutritionist 

• Records of meals served, including substitutions 

• Policies and procedures for food service operations 

7. Timeline for Approval 

Specific timelines for approval are not mentioned in the available information. 

8. Pre-Application Process 

There is no specific pre-application process mentioned in the available information. 

9. Pre-Application Training 

While there's no mandatory pre-application training mentioned, staff must be trained in proper nutrition, meal planning, and food preparation 

10. Additional Notes 

• Meals must be planned based on current USDA Dietary Guidelines for Americans 

• Intervals between meals should be not less than four hours and no more than 6 hours 

• A one-week supply of non-perishable food must be maintained at all times 

• Therapeutic diets must be prepared and served as ordered by healthcare providers 

• Food must be served at safe and palatable temperatures, and clients should be encouraged to eat in dining areas