- (1) a storage area for food supplies, including a cold storage area for a seven-day supply of staple foods and a three-day supply of perishable foods;
- (2) a food preparation area;
- (3) an area to serve and distribute patient meals;
- (4) an area for receiving, scraping, sorting, and washing soiled dishes and tableware;
- (5) a waste storage area located next to an outside facility exit allowing for direct pickup; and
- (6) an area for meal planning.
The licensee shall ensure food service facilities, space, and equipment comply with Rule R392-100 and there is:
KEY: health care facilities
Date of Last Change: November 6, 2023
Notice of Continuation: January 23, 2023
Authorizing, and Implemented or Interpreted Law: 26-21-5; 26B-2-202