(a)
- (1) The kitchen shall be located conveniently to the dining area.
- (2) Separation of kitchen and dining areas by corridors should be avoided.
(b)
(1) The food service area shall provide adequate space and facilities for:
- (A) Receiving food deliveries;
- (B) Storage;
- (C) Preparation;
- (D) Tray assembly;
- (E) Distribution serving of food;
- (F) Dishwashing and utility cleaning;
- (G) Refuse collection; and
- (H) Garbage disposal.
- (2) The total area, less dining area, shall not be less than nine square feet (9 sq. ft.) per bed.
- (c) A suitable work area shall be provided in the facility for the dietitian or the food service supervisor.
- (d) The kitchen shall not serve as a passage between work or client areas.
- (e) Adequate heat, light, and ventilation shall be provided.
- (f) Hand-washing facilities shall be provided in the dietary area with wrist-action blade-handle controls and gooseneck spout.