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rules and regulations for assisted living facilities level ii - Arkansas ...

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Fahrenheit or below. Thermometers will be placed in each refrigerator<br />

<strong>and</strong> freezer.<br />

700.3.13 Raw meat <strong>and</strong> eggs shall be separated from cooked foods <strong>and</strong> other foods<br />

when refrigerated. Raw meat is to be stored in such a way that juices do<br />

not drip on other foods.<br />

700.3.14 Fresh whole eggs shall not be cracked more than 2 hours be<strong>for</strong>e use.<br />

700.3.15 Hot foods should leave the kitchen (or steam table) above 140 degrees<br />

Fahrenheit <strong>and</strong> cold foods at or below 41 degrees Fahrenheit.<br />

700.3.16 Containers of food shall not be stored on the floor of a walk-in<br />

refrigerator, freezer, or storage rooms. Containers shall be seamless with<br />

tight-fitting lids <strong>and</strong> shall be clearly labeled as to content.<br />

700.3.17 In <strong>facilities</strong> that have a residential type kitchen, a five (5)-lb. ABC fire<br />

extinguisher is required in the kitchen. In <strong>facilities</strong> that have commercial<br />

kitchens with automatic extinguishers in the range hood, the portable five<br />

(5)-lb. fire extinguisher must be compatible with the chemicals used in the<br />

range hood extinguisher. The manufacturer recommendations shall be<br />

followed.<br />

700.3.18 Food scraps shall be placed in garbage cans with airtight fitting lids <strong>and</strong><br />

bag liners. Garbage cans shall be emptied as necessary, but no less than<br />

daily.<br />

700.3.19 Leftover foods placed in the refrigerator shall be sealed, dated, <strong>and</strong> used or<br />

disposed of within 48 hours.<br />

700.3.20 Personnel/staff/employees shall not use tobacco, in any <strong>for</strong>m while<br />

engaged in food preparation or service, nor while in areas used <strong>for</strong><br />

equipment or utensil washing, or <strong>for</strong> food preparation.<br />

700.3.21 Menus shall be posted on a weekly basis. The facility shall retain a copy<br />

of the last month’s menus.<br />

700.3.22 A therapeutic diet shall be planned by a licensed dietician. The dietician<br />

should review any therapeutic dietetic changes.<br />

700.3.23 Each <strong>assisted</strong> <strong>living</strong> facility shall make available a dietary manager, who is<br />

certified as required by law or regulation, to prepare nutritionally balanced<br />

meal plans in consultation with staff <strong>and</strong> residents or their responsible<br />

parties. A chef that has documentation of graduation from a culinary<br />

school may also function as a certified dietary manager.<br />

62<br />

Assisted Living Facilities Level II R. 08/01/11

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