Michigan Administrative Code › Department - Licensing and Regulatory Affairs › Bureau of Community and Health Systems › Homes for the Aged Facilities › Homes for the Aged › Part 7 - BUILDINGS AND GROUNDS › Section R. 325.1976 - Kitchen and dietary

Current through Vol. 24-12, July 15, 2024
Rule 76.
(1) A
					 home shall have a kitchen and dietary area of adequate size to meet food
					 service needs of 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.
(2) The kitchen and dietary area shall be
					 equipped with a lavatory for handwashing. Each lavatory shall have a goose neck
					 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 foods 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 residents, 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 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
					 convenient to the kitchen and dietary area.
(17) If food service is provided from an
					 outside service, then that service shall be licensed under the requirements of
					 the citation.