(b)

1. (1) Each facility shall provide three (3) balanced meals per day and have available between meal snacks.

2. (2) The three (3) meals, together, shall provide the following minimum dietary requirements:

   1. (A)

(i) Milk — Two (2) or more cups served as a beverage or used in cooking.

1. (ii) Fortified whole, skim, low fat milk, flavored whole or fortified milk, buttermilk, or cheese may be used.

   1. (iii) Cheese may be used as a milk substitute or as a meat substitute, but not both;
   2. (B) Meat group — Two (2) or more servings of meat, fish, poultry, eggs, cheese, or equivalent, at least four or five ounces (4 or 5 ozs.) edible portions per day;
   3. (C) Vegetable and fruit group — Four (4) or more servings (two cups (2 c)) which shall include citrus or other fruit, a vegetable for Vitamin C, and a dark green or yellow vegetable for Vitamin A at least every other day;
   4. (D) Other vegetables and fruits, including potatoes; and

   5. (E) Bread and cereal group — Four (4) or more servings of whole grain or enriched bread.

      1. (c) The facility in serving the three (3) meals daily shall:
2. (1) Serve the meals at approximately the same time each day;
3. (2) Assist and supervise the residents in consumption of the meals; and

4. (3) Serve food which is chopped, ground, or pureed if necessary to meet the individual needs of a resident.

   1. (d) If a resident refuses to consume meals for more than two (2) days or shorter period, as the resident’s physician specifies, the facility shall:
5. (1) Notify the resident’s attending physician; and
6. (2) Act on the physician's instructions.

(e)

1. (1) Dining room space and furnishings shall be maintained in good repair.
2. (2) Dining room space and furnishings must be sufficient to serve the residents in no more than two (2) seatings.

(f)

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

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

   1. (A) Twenty-four-hour supply of perishable food; and
   2. (B) Three-day supply of nonperishable.
3. (3) The food supply must come from sources approved by the Department of Health.

(g)

1. (1) Each facility shall have adequate refrigeration and storage space.
2. (2) Refrigerator temperatures shall not exceed forty-five degrees Fahrenheit (45˚F), and freezer temperatures shall not exceed zero degrees Fahrenheit (0˚F).
3. (3) Thermometers shall be placed in each refrigerator and freezer.
4. (4) Left-over food placed in the refrigerator shall be sealed and dated and must be used within forty-eight (48) hours.

(h) All food shall be prepared, cooked, served, and stored in such manner that protects against contamination and spoilage.

1. (i) The kitchen and dining area shall be cleaned after each meal.

(k)

1. (1) Food scraps shall be placed in garbage cans with tight fitting lids and bag liners.

2. (2) The liners must be sealed and the cans emptied after each meal.

   1. (l) All food service personnel shall:
3. (1) Have health cards; and
4. (2) Wear clean clothes.