Section 791.723. Food service inspections.

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A facility shall establish and maintain written policy, procedure, and practice that require weekly inspections by administrative, medical, or dietary personnel of all food service areas, including dining and food preparation areas and equipment. Inspection personnel may include the person who supervises food service operations or his or her designee. Refrigerator and dishwashing water temperatures are checked daily by administrative, medical, or dietary personnel.

History: 1998-2000 AACS.

                    
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