Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 280 - HOSPICE PROGRAMS › Subpart C - INPATIENT CARE › Section 280.4040 - Hospice Residence Operational Requirements

Current through Register Vol. 48, No. 28, July 12, 2024
a) A supply of clean linen, washcloths and
				towels, available at all times and adequate for the number of residents, shall
				be provided. Storage, handling, processing and transportation of clean and
				soiled linen shall prevent cross-contamination and odors.
b) Nutritional Issues
If the integrated care plan identifies that patient intake of
				  adequate nutrition or hydration is a problem, a nutritional plan shall be
				  developed that is consistent with the patient's advance directives or the
				  patient's stated choices as noted in the clinical record.
c) Meal Service
Meals shall be scheduled in accordance with times customary
				  in the community. The hospice residence shall provide a variety of menus that
				  recognize patient preferences.
d) Food Service Sanitation
1) Food shall be free from spoilage, filth,
				and other contamination, and shall be safe for human consumption. Scheduled
				meals shall be prepared in a food service establishment that has been inspected
				by a local health department.
2)
				Food shall be protected from potential contamination while being stored,
				prepared, served, or transported. Potentially hazardous food shall be
				maintained at temperatures in accordance with Section
				750.10
				of the Food Service Sanitation Code.
3) Adequate refrigeration facilities and hot
				food storage facilities shall be provided to ensure the maintenance of food at
				the required temperature during storage.
4) No person shall work in food service while
				infected with a disease in a communicable form that can be transmitted by
				foods, or who is a carrier of organisms that cause a communicable disease, or
				while afflicted with a boil or infected wound or an acute respiratory
				infection.
5) Staff shall wash
				their hands thoroughly with soap and warm water before starting work, during
				work as often as necessary to keep the hands clean, and after smoking, eating,
				drinking, or using the toilet. Staff shall not use tobacco in any form while
				engaged in food preparation or service, or while in any equipment or utensil
				washing or food preparation area.
6) Food contact surfaces shall be easily
				cleanable, smooth, free of breaks, open seams, cracks, chips, pits, and similar
				imperfections, and be free of difficult-to-clean internal corners and crevices.
				Non-food-contact surfaces of equipment shall be designed and fabricated to be
				smooth, washable, free of unnecessary ledges, projections, or crevices, and
				shall be maintained in a clean, sanitary condition. Food-contact and
				non-food-contact surfaces shall be maintained in a clean condition.
7) Equipment and utensils shall be washed,
				rinsed, and sanitized after each use. For manual cleaning and sanitizing, items
				shall be washed in a hot detergent solution, rinsed with clear water, and
				sanitized by one of the following methods:
A)
				Immersion for at least one-half minute in clean, hot water of at least
				170°F;
B) Immersion for at
				least one minute in a clean solution of at least 50 parts per million of
				available chlorine as a hypochlorite and having a temperature of at least
				75°F;
C) Immersion for at least
				one minute in a clean solution containing at least 12.5 parts per million of
				available iodine and having a pH not higher than 5.0 and a temperature of at
				least 75°F; or
D) Immersion in
				a clean solution containing any other chemical sanitizing agent allowed under
				21 CFR
				178.1010 that will provide the equivalent
				bactericidal effect of a solution containing at least 50 parts per million of
				available chlorine as a hypochlorite and having a temperature of at least
				75°F for one minute.
8) Mechanical cleaning and sanitizing may be
				done by spray-type or immersion dishwashing machines, or by any other type of
				machine or device demonstrated to thoroughly clean and sanitize equipment and
				utensils. Machines shall be installed and maintained in good repair, and shall
				be operated in accordance with the manufacturer's instructions. The final
				sanitizing rinse shall be at least 180°F or equivalent.
9) Utensils shall be air dried before being
				stored or shall be stored in a self-draining position.
10) Garbage and refuse shall be kept in
				durable, easily cleanable insect- and rodent-proof containers that do not leak
				or absorb liquid.
11) The facility
				shall be kept in such a condition as to prevent insects and rodents from
				harboring or feeding. Screen doors shall be self-closing, and screening
				material shall not be less than 16 mesh to the inch.
12) Floors, floor coverings, walls and
				ceilings shall be easily cleanable and maintained in good repair.
13) Poisonous or toxic materials shall be
				properly labeled. Insecticides and rodenticides and detergents, sanitizers, and
				other cleaning agents shall be stored physically separate from each other and
				not stored above or intermingled with food, food equipment, and
				utensils.