1. 1. Food is obtained, handled, and stored to prevent contamination, spoilage, or a threat to the health of a patient;
2. 2. Three nutritionally balanced meals are served each day;
3. 3. Nutritious snacks are available between meals;
4. 4. Food served meets any special dietary needs of a patient as prescribed by the patient’s physician or dietitian; and
5. 5. Chemicals and detergents are not stored with food.

If food services are provided, an administrator shall ensure:

Historical Note

Adopted effective July 6, 1994 (Supp. 94-3). Section repealed; new Section made by exempt rulemaking at 19 A.A.R. 2015, effective October 1, 2013 (Supp. 13-2).