10. Food preparation and diet
(1) The licence holder of a hostel is to ensure that constant attention is given to the hygienic and proper storage, preservation and serving of food in the hostel and that ¾
(a) food is supplied in such quantities that the dietary allowances recommended by the National Health and Medical Research Council are provided by that food;
(b) residents receive fresh fruit or fruit juice daily;
(c) residents on therapeutic diets or special diets are provided with food appropriate to those diets;
(d) a particular menu is not repeated at an interval of less than 4 weeks;
(e) standard food portion sizes are developed and used as a guide to preparing and serving food;
(f) components of a puree diet are prepared and served as individual food items; and
(g) meals are served at reasonable hours, with breakfast not being served before 7 a.m., the midday meal not being served before 12 noon and the evening meal not being served before 5 p.m. and, if the evening meal is served before 5.30 p.m., supper is to be served between 7.30 p.m. and 9.30 p.m.
(2) In this regulation ¾
}the National Health and Medical Research Council~ means the council of that name established by section 6 of the National Health and Medical Research Council Act 1992 of the Commonwealth.