US · guidance
CMS SOM App. M, Tag L836
§418.110(m) Standard: Meal service and menu planning
The hospice must furnish meals to each patient that are—
Interpretive Guidelines §418.110(m)
The intent of this regulation is to assure that the nutritive value of food is not
compromised and destroyed because of prolonged food storage, light, and air exposure.
Food should be palatable, attractive, and served at the proper temperature as determined
by the type of food.
• Food-palatability refers to the taste and/or flavor of the food.
• Food attractiveness refers to the appearance of the food when served.
• Food temperature is food served at preferable temperature (hot foods are served
hot and cold foods are served cold) as discerned by the patient and customary
practice.
History
Rev. 210; Issued:02-03-23; Effective:02-03-23; Implementation:02-03-23
Provenance
- Source
- cms.gov
- Retrieved
- 2026-07-22
- Edition
- som-2026-07-22
- Content hash
401cfec13001e26bd550f3c30e9d01f43d4aed7635cab280f272f90208ac9e30
The link goes to the issuing authority’s own document — the one we read to produce this record. Where a source publishes whole titles rather than sections, your browser may need a moment to jump to the provision.
Unofficial copy of government-published law, reproduced from official sources with full provenance. Not an official publication; verify against official sources before relying on it in a filing. Records in the 'guidance' corpus, and only that corpus, are sub-regulatory (interpretive guidelines, survey procedures) and are not binding law. Validity bounds follow each jurisdiction's declared temporalBasis.