- 1. Food is obtained, handled, and stored to prevent contamination, spoilage, or a threat to the health of a recipient;
- 2. Three nutritionally balanced meals are served each day;
- 3. Nutritious snacks are available between meals;
- 4. Food served meets any special dietary needs of a recipient as prescribed by the recipient’s physician or registered dietitian; and
- 5. Chemicals and detergents are not stored with food.
A provider shall ensure that:
Historical Note
Section made by exempt rulemaking at 19 A.A.R. 2015, effective October 1, 2013 (Supp. 13-2). Section R9-10-1608 renumbered to R9-10-1609; new Section R9-10-1608 renumbered from R9-10-1607 and amended by exempt rulemaking at 20 A.A.R. 1409, pursuant to Laws 2013, Ch. 10, § 13; effective July 1, 2014 (Supp. 14-2).