(a) An inpatient nonhospital project shall have written policies and procedures for its dietetic services which include, but are not limited to:

1. (1) Purchasing of food and equipment.
2. (2) Receiving, storing and preserving of food stuff.
3. (3) Proper preparation of food.
4. (4) Safety and sanitation, including the preparation, handling, and storage of foods; the care and cleaning of dishes, utensils and work area.
5. (5) Personal hygiene for those in food preparation areas.
6. (6) Special dietary needs.

(d) The project shall develop a written plan providing for outreach services which includes, but is not limited to:

1. (1) Identifying persons in need of project services.
2. (2) Alerting persons and their families to the availability of project services.
3. (3) Encouraging persons to utilize the service delivery system.