(a)

1. (1) As part of the basic charge each facility must provide food for three (3) balanced meals, as specified in 20 CAR § 401-502, and make between-meal snacks available.
2. (2) Fluids shall be available at all times.
3. (3) Meals shall be served at approximately the same time each day.

4. (4)

   1. (A) There shall be no more than five (5) hours:

(i) Between breakfast and lunch; and

1. (ii) Between lunch and the evening meal.

   1. (B) There shall be no more than fourteen (14) hours between the evening meal and breakfast.

(b)

1. (1) As part of the basic charge the facility must provide supportive services to residents in consumption of meals served.

2. (2) If the resident requires more than supportive services in consumption of meals, an additional charge may be levied.

   1. (c) In the event that a resident is unable or willing to consume regular meals served to him or her for more than two (2) consecutive days, the facility shall:
3. (1) Immediately notify the resident's personal physician; and

4. (2) Take appropriate action to ensure the physician's instructions are implemented.

   1. (d)

5. (1)

   1. (A) A supply of food must be maintained on the premises at all times.

   2. (B) This shall include at least a:

      1. (i) Twenty-four-hour supply of perishable food; and
      2. (ii) Three-day supply of nonperishable food.
6. (2) The food supply must come from a source approved by the Department of Health.

7. (3)

   1. (A) Residential care facilities attached to other licensed long-term care facilities may utilize the kitchen facilities of the attached long-term care facility.

   2. (B) However, the residential care facility must ensure that:

      1. (i) The kitchen facilities so utilized are adequate to meet the needs of the residents of the residential care facility; and
      2. (ii) Such kitchen facilities meet the requirements imposed by this part.

(h) The kitchen and dining area must be cleaned after each meal.

1. (i)
2. (1) An adequate supply of eating utensils, i.e., cups, saucers, plates, glasses, and flatware, shall be provided each resident.
3. (2) An adequate number of pots and pans shall be provided for preparing meals.
4. (3) Eating utensils shall be free of chips and cracks.

(j)

1. (1) Each residential long-term care facility must have adequate refrigeration and storage space.
2. (2) The refrigerator temperature shall not exceed forty-five degrees Fahrenheit (45˚ F).
3. (3) Left over foods placed in the refrigerator must be sealed, dated, and used within forty-eight (48) hours.
4. (4) Thermometers will be placed in each refrigerator and freezer.
5. (5) Freezer temperatures should be zero degree Fahrenheit (0˚ F) or below.

(k) An all-purpose five pounds (5 lbs.) ABC fire extinguisher must be provided in the kitchen.

1. (l) Food scraps shall be placed in garbage cans with tight fitting lids and bag liners and emptied as necessary or no less than daily.