1. A. A patient’s food preferences shall be assessed at the time of admission. The assessment shall be maintained in the patient record.
2. B. Patients shall be provided meals and snacks as requested.
3. C. Patients shall be offered 3 meals and additional snacks during each 24-hour period, 7 days a week in accordance with their individual daily nutritional needs and preferences and consistent with their plan of care.
4. D. Food that is prepared at the hospice house shall be prepared in accordance with all State and local sanitation and safe food handling requirements.
5. E. Food preparation areas are to be maintained in accordance with all State and local sanitation and safe food handling requirements.
6. F. Hospice house staff shall prepare or arrange for the provision of special diets consistent with the plan of care.
7. G. Hospice house staff shall obtain food from sources that comply with all local laws and regulations relating to food, food processing, food handling, and food labeling.
8. H. Hospice house staff shall protect food from contamination while being stored, prepared, displayed, served, or transported.

9. I. Hospice house staff shall promptly discard the following:

   1. (1) Spoiled food;
   2. (2) Swelled, rusty, or leaky canned food; and
   3. (3) Foods exposed to fire, smoke, or water damage.
10. J. The hospice house staff shall maintain kitchen surfaces, floors, walls, storage areas, equipment, appliances, and utensils in a clean and sanitary manner and in good repair.
11. K. The hospice house staff shall provide refrigerator and freezer units operated in compliance with the manufacturer’s specifications.

Authority: Health-General Article, §19-903, Annotated Code of Maryland

Effective date: June 10, 2013 (40:11 Md. R. 975)