(a)

1. (1) An adequately sized storage room shall be provided with adequate shelving.

2. (2)

   1. (A) Seamless containers with tight-fitting lids, clearly labeled, shall be provided for bulk storage of dry foods.
   2. (B) It is recommended that these containers be placed on dollies for easy moving.

3. (3) The storage room shall be of such construction as to prevent:

   1. (A) The invasion of rodents and insects;
   2. (B) The seepage of dust or water leakage; or
   3. (C) Any other contamination.

4. (4) The room shall be:

   1. (A) Clean;
   2. (B) Orderly;
   3. (C) Well ventilated; and
   4. (D) Without condensation or moisture on the walls.
5. (5) Food in any form shall not be stored on the floor.
6. (6) If the bottom shelf is open it shall be of sufficient height to clean underneath.

(b)

1. (1) All food prepared in the nursing home shall be:

   1. (A) Clean;
   2. (B) Wholesome;
   3. (C) Free from spoilage; and
   4. (D) So prepared as to be safe for human consumption.
2. (2) All food stored in the refrigerators shall be stored in covered containers.
3. (3) Leftover foods shall be labeled and dated with the date of preparation.

4. (4) Foods stored in freezers shall be:

   1. (A) Wrapped in airtight packages;
   2. (B) Labeled; and
   3. (C) Dated.

(c)

1. (1) Fresh fruits and vegetables shall be thoroughly washed in clean, safe water before use.
2. (2) Vegetables subject to dehydration during storage shall be wrapped or bagged in plastic.

(d)

1. (1) All readily perishable foods, including eggs or fluids, shall be stored at or below forty-five degrees Fahrenheit (45˚F).
2. (2) A reliable and visible thermometer shall be kept in the refrigerator.

(e)

1. (1) All frozen foods shall be stored at zero degrees Fahrenheit (0˚F) or lower.
2. (2) A reliable and visible thermometer shall be kept in the freezer.
3. (3) Frozen foods which have been thawed shall not be refrozen.

(g)

1. (1) Eggs shall be stored below all other foods.
2. (2) Fresh whole eggs shall not be cracked more than two (2) hours before use.

(h) All toxic compounds shall be:

1. (1) Used with extreme caution; and
2. (2) Stored in an area separate from food preparation, storage, and service areas.

(j)

1. (1) Supplies of perishable foods for a one-day period and of nonperishable foods for a three-day period shall be on the premises at all times to meet the requirements of the planned menus.
2. (2) If the facility consistently does not have the required one-day perishable and three-day nonperishable foods, the Office of Long-Term Care will require that the facility alter its food delivery schedule to meet rules.

(l) The use of tobacco in any form is prohibited where:

1. (1) Food or drink is:

   1. (A) Prepared;
   2. (B) Stored; or
   3. (C) Cooked; or
2. (2) Dishes or pots and pans are washed or stored.