A kitchen in a group home facility must:

1. Provide sufficient space for participation by both staff and eligible individuals in the preparation of food.

2. Provide appropriate space and equipment, including a two-compartment sink, to adequately serve the food preparation and storage requirements of the facility.

3. Have hot water supplied to sinks in the range of one hundred ten to one hundred forty degrees Fahrenheit [47.22 to 60 degrees Celsius], as controlled by a tempering valve, located to preclude eligible individual access.

History: Effective June 1, 1986; amended effective December 1, 1995; January 1, 2025.

Law Implemented: NDCC 25-16-03