TITLE 89: SOCIAL SERVICES
CHAPTER I: DEPARTMENT OF HEALTHCARE AND FAMILY SERVICES
SUBCHAPTER d: MEDICAL PROGRAMS
PART 140 MEDICAL PAYMENT
SECTION 140.565 KOSHER KITCHEN REIMBURSEMENT
Section 140.565 Kosher Kitchen Reimbursement
Effective July 1, 1991, for reimbursement to skilled and intermediate care facilities with rabbinically approved or certified fully kosher kitchen and food service operations, the Department will determine eligibility according to the following procedures:
a) Qualified Providers
The facility must have a fully kosher kitchen and food service operation that is, at least annually, rabbinically approved or certified and sixty percent (60%) or more of the residents in the facility request kosher foods or food products prepared in accordance with Jewish religious dietary requirements.
1) The facility must notify the Department, in writing, of its request to be considered for kosher kitchen reimbursement.
2) Department staff may visit the facility to determine that the facility has a fully kosher kitchen and that at least sixty percent (60%) of its residents are requesting kosher foods or products.
3) The facility will be required to supply a list to the Department of current residents and identify which residents request kosher foods or products and sign a form certifying that the percentage of residents requesting kosher foods or products is at least sixty percent (60%). The rabbi will be required to sign the same form certifying that the fully kosher kitchen is rabbinically approved or certified at least annually.
4) Upon receipt of the certification form, the additional reimbursement will be added to the support component of the facility per diem rate and will become effective on the first day of the month subsequent to the month the facility request was received. The support rate ceiling established in Section 140.561(a)(1) may be exceeded as a result of this kosher kitchen rate factor.
5) The facility must notify the Department of any change in the percentage of residents requesting kosher foods or products if that number drops below the required sixty percent (60%). Upon notification, the Department will adjust the support component of the facility per diem accordingly.
6) Annually, the facility must complete the certification form and submit it to the Department with their cost report.
Based upon food cost reports of the Illinois Department of Agriculture regarding kosher and non-kosher food available in the various regions of the State, the rate structure may be periodically adjusted by the Department but may not exceed the maximum amount authorized under Public Act 86-1464.
(Source: Section repealed at 14 Ill. Reg. 7141, effective April 27, 1990; new Section adopted at 16 Ill. Reg. 12186, effective July 24, 1992)