HAR §11-89-19. Nutrition

(a) Meals shall be well-balanced and sufficient in quantity, quality, and variety to meet nutritional requirements of residents and shall be in accordance with the national research council of the national academy of sciences most current recommended dietary allowance (RDA), and adjusted to age, sex, activity, and disability. (b) All foods shall be procured, stored, prepared, and served under sanitary conditions. (c) Foods shall be selected and prepared to meet the food desires and habits of residents as much as possible, provided nutritional quality is maintained. One week's menu shall be posted. There shall be a minimum of food supplies for three days, which will be adequate for the number of people to be served. (d) Foods shall be stored in covered containers. (e) Refrigerators shall be equipped with an appropriate thermometer and temperature shall be maintained at 45°F or lower. (f) Toxic chemicals and cleaning agents, such as insecticides, fertilizers, bleaches, and all other poisons shall be properly labeled and securely stored apart from any food supplies. (g) All caregivers shall wash hands thoroughly before starting work and as often as necessary to remove any soil or other contamination and after 89-27 1516