An RCFE with a licensed capacity of 25 residents plans its weekly menu. According to Title 22, which of the following is a requirement for the facility's menu planning and food service?
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A
Menus must be written two weeks in advance and kept on file for 60 days.
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B
A staff dietician must approve all weekly menus before they are posted.
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C
Menus must be written at least one week in advance and copies of menus as served must be kept on file for at least 30 days.
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D
The facility is only required to maintain a sample menu, not a weekly one.