Section 325.21322. Kitchen and dietary area.

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

(2)   The kitchen and dietary area shall be equipped with a lavatory for handwashing. A lavatory shall have a gooseneck inlet and wrist, knee, or foot control. Soap and single service towels shall be available for use at each lavatory.

(3)    The kitchen and dietary area shall be restricted to kitchen and dietary activities.

(4)   Separate personnel dining space shall be provided.

(5)    The kitchen and dietary area, as well as all food being stored, prepared, served, or transported, shall be protected against potential contamination from dust, flies, insects, vermin, overhead sewer lines, and other sources.

(6)   Food and drink used in the home shall be clean and wholesome and shall be manufactured, handled, stored, prepared, transported, and served so as to be safe for human consumption.

(7)    Perishable food shall be stored at temperatures which will protect against spoilage.

(8)   A reliable thermometer shall be provided for each refrigerator and freezer.

(9)   An individual portion of food which is served and not eaten shall be destroyed.

(10)   A separate storage area for poisonous material shall be provided away from food service and food storage areas. Poisonous material shall be identified as such and shall be used only in a manner and under such conditions that it will not contaminate food or constitute a hazard to patients, personnel, or visitors.

(11)   Food service equipment and multi-use utensils shall be of such design and material as to be smooth, easily cleanable, and durable.

(12)   Food service equipment and work surfaces shall be installed in such a manner as to facilitate cleaning and shall be maintained in a clean and sanitary condition and in good repair.

(13)    A multi-use utensil used in food storage, preparation, transport, or serving shall be thoroughly cleaned and sanitized after each  use  and shall be handled and stored in  a  manner  which  will protect it from contamination.

(14)   A single service eating or drinking article shall be stored, handled, and dispensed in a sanitary manner and shall be used only once.

(15)   Ice used in the home for any purpose shall be manufactured, stored, transported, and handled in a sanitary manner.

(16)   A storage area for housekeeping items and a janitor's closet shall be provided with convenient access to the kitchen and dietary area.

History: 1981 AACS.