1. (a) The licensee shall maintain a clean, safe, and sanitary environment throughout the licensed premises.
2. (b) The furniture, floors, ceilings, walls, and fixtures shall be clean, sanitary, and in good repair.
3. (c) A supply of potable water shall be available for human consumption and food preparation.
4. (d) A supply of hot and cold running water shall be available at all times and precautions such as temperature regulation shall be taken to prevent a scalding injury to the patients.

5. (e) Hot water shall be of a high enough temperature to ensure sanitation and food safety when used for laundry and food preparations, as required in the FGI’s “Guidelines for Design and Construction of Hospitals” (2022 edition) and FGI’s “Guidelines for Design and Construction of Outpatient Facilities” (2022 edition), available as noted in Appendix A, and summarized as follows:

   1. (1) One hundred and five to 120 degrees Fahrenheit for clinical areas, the range represents the minimum and maximum allowable temperatures;
   2. (2) One hundred and twenty degrees Fahrenheit for dietary areas. Provisions shall be made to provide 180 degrees Fahrenheit rinse water at the warewasher, and may be by separate booster, unless a chemical rinse is provided; and
   3. (3) One hundred and sixty degrees Fahrenheit for laundry by steam jet or separate booster heater, unless a proven process which allows cleaning and disinfection of linen with decreased water temperatures is used, but the process shall meet the designed water temperatures specified by the manufacturer.
6. (f) All patient bathing and toileting facilities shall be cleaned and disinfected to prevent illness or contamination.
7. (g) Cleaning solutions, compounds, and substances considered hazardous waste, as defined in RSA 147-A:2, VII, shall be distinctly labeled and legibly marked so as to identify the contents and stored in a place separate from food, medications, and program supplies.
8. (h) Toxic materials shall not be used in a way that contaminates food, equipment, or utensils or in any way other than in full compliance with the manufacturer’s labeling.
9. (i) Only individuals authorized under RSA 430:33 may apply pesticides as defined by RSA 430:29, XXVI, for rodent or cockroach control in food storage, food preparation, or dining areas.
10. (j) Solid waste, garbage, and trash shall be stored in a manner to make it inaccessible to insects, rodents, outdoor animals, and therapy animals.
11. (k) In-house trash and garbage receptacles shall be emptied in a timely manner and lined or cleaned and disinfected after emptying or when visibly soiled.
12. (l) Trash receptacles in food service area shall be covered at all times, except during food preparation and subsequent clean-up.

13. (m) The following requirements shall be met for laundry services:

    1. (1) The laundry room shall be kept separate from kitchen and dining areas;
    2. (2) Clean linen shall be stored in a clean area and separated from soiled linens at all times;
    3. (3) Soiled materials, linens, and clothing shall be transported in a laundry bag, sack, or container and washed in a sanitizing solution used in accordance with the manufacturer’s recommendations; and
    4. (4) Soiled linens and clothing which are considered contaminated with infectious waste under Env-Sw 904 shall be handled as infectious waste.
14. (n) Laundry rooms and bathrooms shall have non-porous floors.
15. (o) Cleaning supplies shall be stored in dust-free and moisture-free storage areas or containers.
16. (p) Any hospital that has its own water supply and whose water has been tested and has failed to meet the acceptable levels identified in this section, or as required by the department of environmental services, shall notify the department upon receipt of notice of a failed water test.

Source. #9580, eff 10-24-09; ss by #12407, INTERIM, eff 10-24-17, EXPIRED: 4-22-18 New. #13166, eff 1-28-21 (formerly He-P 802.23); ss by #14081, eff 9-25-24, EXPIRES: 9-25-34 (formerly He-P 802.25)