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Menus must be reviewed and approved by a registered dietician annually.

Menus shall be conspicuously posted in the dining room, and shall be dated.

When changes in the menu are necessary, substitution must provide equal nutritional value.  Records of menus and substitutions must be retained for at least thirty (30) days.

(xv)

Processed food not prepared on site must be obtained from sources inspected and approved by the Department and must be protected from contamination during transport and preparation.  Home canned or home processed food must not be used or served.

(xvi)

Approved refrigeration and cooking appliances must be installed and maintained in operation condition.

(xvii)

Shelves, counters, and cabinets for preparation of food and storage of food, dishes and cooking utensils must be maintained in a safe and sanitary manner.

(xviii)

All sink and cabinet tops must have smooth, washable, nonabsorbent

     finishes.

(vii)  Tables and chairs or equivalent must be provided for dining purposes.

(viii) Food Sanitation: The acquisition, preparation and serving of all food and

drink must comply with Idaho Department of Health and Welfare Rules,                     

IDAPA 16.02.19, “Food Safety and Sanitation Standards for Food

Establishment.”

Sanitary Conditions Required— The housing and equipment must be maintained in sanitary condition.

(10)  Fire Safety Required— Each unit must include at least one battery operated or

  hardwired smoke detector, in proper working condition, on each occupied level  

  of the unit.  Smoke detectors must be located, to the extent possible, in a

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