1. (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;
      3. (C) Water leakage; or
      4. (D) Any other contamination.
   4. (4) The room shall be clean, orderly, well ventilated, and without condensation of moisture on the walls.
   5. (5) Food in any form shall not be stored on the floor.
   6. (6) The bottom shelf shall be twelve inches (12”) above the floor.

2. (b)

   1. (1) All food prepared in the ICF/IID shall be clean, wholesome, free from spoilage, and 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 air-tight packages;
      2. (B) Labeled; and
      3. (C) Dated.

3. (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.

4. (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.

5. (e)

   1. (1) All frozen foods shall be stored at zero degrees Fahrenheit (0˚ F) or below.
   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.
6. (f) Potentially hazardous frozen foods shall be thawed at refrigerator temperatures of forty-five degrees Fahrenheit (45˚ F) or below.

7. (g)

   1. (1) Eggs shall be stored below all other foods.
   2. (2) Whole fresh eggs shall not be cracked more than two (2) hours before use.
8. (h) All toxic compounds shall be used with extreme caution and shall be stored in an area separate from food preparation storage, and service areas.
9. (i) Work areas and equipment shall be adequate for the efficient preparation and service of foods.
10. (j) The use of tobacco in any form is prohibited where food or drink is prepared, stored, cooked, or where dishes or pots and pans are washed or stored.
11. (k) Foods shall be cut, chopped, ground, or pureed to meet the individual needs of the patient.
12. (l) If a patient refuses foods served, substitutes of similar nutritive value shall be prepared and served.

Codification Notes: “ICF/IID” means intermediate care facilities for individuals with intellectual disabilities.