Section 325.13525. Kitchen and dietary area.

(1) A home care hospice residence shall have a  kitchen  and dietary area of adequate size to meet food service needs of the residents. It shall be arranged and equipped for the refrigeration, storage, preparation, and serving of food as well as for dish    and   utensil   cleaning   and    refuse storage and removal. Where food service is

provided from an outside   service, the food service shall be licensed by the Michigan department of agriculture.

(2)   The kitchen and dietary area shall be equipped with a lavatory for hand washing. The lavatory shall have a gooseneck inlet and wristblade or other hands-free controls.

(3)    Food stored, prepared, and served in the hospice residence shall meet the requirements of 2000 PA 92, MCL 289.1101 et seq.

(4)   Multi-use utensils used in food storage, preparation, transport,  or serving shall be designed, cleaned, and sanitized in accordance with  the requirements of 2000 PA 92, MCL 289.1101 et seq.

(5)   Food equipment and work surfaces shall meet the requirements of 2000 PA 92, MCL 289.1101 et seq. Heavy-duty residential food equipment, including an exhaust hood and work surfaces may be provided in a hospice  residence that has 8 beds or less.

History: 2003 AACS.