Section 449.3395 - Dietary services: Sanitary conditions; supplies1. A hospital shall store, prepare, distribute and serve food under sanitary conditions.2. A hospital shall maintain on its premises at least a 1-week supply of staple foods and at least a 2-day supply of perishable foods. The supplies must be appropriate to meet the requirements of the menu. All food must be of good quality and procured from sources approved or considered satisfactory by federal, state and local authorities. Food that is contained in a container or can that: (a) Is unlabeled, if the contents of the container or can are not readily identifiable without opening the container or can;(b) Is rusty, leaking or broken; or(c) Has dents or swelling, is not acceptable and must not be maintained.
3. All kitchens and kitchen areas in a hospital must be kept clean, kept free from litter and rubbish, and protected from rodents, roaches, flies and other insects. The hospital shall take such measures as are necessary for preventive pest control. All utensils, counters, shelves and equipment must be kept clean, maintained in good repair, and free from breaks, corrosions, open seams, cracks and chipped areas. Plastic ware, china and glassware that is unsightly, unsanitary or hazardous because of chips, cracks or loss of glaze must be discarded.4. After each use, utensils used for eating or drinking or used in the preparation of food or drink must be cleaned and disinfected, or discarded.5. Kitchen sinks must not be used for washing hands. Separate facilities for washing hands, which includes soap, running water and individual towels, must be provided.6. Kitchen wastes that are not disposed of by mechanical means must be: (a) Kept in containers which: (2) Are made of nonabsorbent materials; and(3) Can be tightly closed; and(b) Disposed of as frequently as necessary to prevent a nuisance or unsightliness.7. Ice which is used in connection with food or drink must be from a sanitary source and must be handled and dispensed in a sanitary manner.8. A person other than personnel of the dietary service may not be in the kitchen area unless the person is required to be there in the performance of his or her duties.9. Equipment of the type and in the amount necessary for the proper preparation, service and storage of food and for proper dishwashing must be provided and maintained in good working order.Nev. Admin. Code § 449.3395
Added to NAC by Bd. of Health by R050-99, eff. 9-27-99