Section He-P 830.22 - Sanitation(a) The licensee shall maintain a clean, safe and sanitary environment, both inside and outside.(b) The furniture, floors, ceilings, walls, and fixtures shall be clean, sanitary and in good repair.(c) A supply of potable water shall be available for human consumption and food preparation.(d) A supply of hot and cold running water shall be available at all times and precautions, such as temperature regulation, shall be taken to prevent a scalding injury to the clients.(e) Hot water shall be of a high enough temperature to ensure sanitation and food safety when used for laundry and food preparations, as required in the FGI "Guidelines for the Design and Construction of Hospitals" (2018 edition), available as noted in Appendix A, and summarized as follows:(1) One hundred and five to 120 degrees Fahrenheit for clinical areas, the range represents the minimum and maximum allowable temperatures;(2) One hundred and twenty degrees Fahrenheit for dietary areas. Provisions shall be made to provide 180 degrees Fahrenheit rinse water at the warewasher, and may be by separate booster, unless a chemical rinse is provided; and(3) One hundred and sixty degrees Fahrenheit for laundry by steam jet or separate booster heater, unless a proven process which allows cleaning and disinfection of linen with decreased water temperatures is used, but the process shall meet the designed water temperatures specified by the manufacturer.(f) All client bathing and toileting facilities shall be cleaned and disinfected as often as necessary to prevent illness or contamination.(g) Cleaning solutions, compounds and substances considered hazardous or toxic materials, as defined in RSA 147-A:2, VII, shall be distinctly labeled and legibly marked so as to identify the contents and stored in a place, such as a locked box, separate from food, medications and client supplies.(h) Toxic materials shall not be used in a way that contaminates food, equipment or utensils or in any way other than in full compliance with the manufacturer's labeling.(i) Only individuals authorized under RSA 430:33 shall apply pesticides, as defined by RSA 430:29, XXVI, in food storage, food preparation or dining areas.(j) Solid waste, garbage and trash shall be stored in a manner to make it inaccessible to insects and rodents, outdoor animals, and facility pets.(k) In-house trash and garbage receptacles shall be emptied in a timely manner and lined, or cleaned and disinfected after emptying or when visibly soiled.(l) Trash receptacles in food service areas shall be covered at all times during except during food preparation and subsequent clean up.(m) Laundry and laundry rooms shall meet the following requirements: (1) Laundry and laundry rooms shall be kept separate from kitchen and dining areas;(2) Clean linen shall be stored in a clean area and shall be separated from soiled linens at all times;(3) Soiled materials, linens and clothing shall be transported in a laundry bag, sack or container and washed in a sanitizing solution used in accordance with the manufacturer's recommendations; and(4) Soiled linens and clothing which are considered contaminated with infectious waste under Env-Sw 103.28 shall be handled as infectious waste.(n) Laundry rooms and bathrooms shall have non-porous floors.(o) Sterile or clean supplies shall be stored in dust and moisture-free storage areas.(p) Any PRTP that has its own water supply and whose water has been tested and has failed to meet the acceptable levels identified in this section, or as required by the department of environmental services shall notify the department.N.H. Admin. Code § He-P 830.22
Amended by Volume XL Number 2, Filed January 9, 2020, Proposed by #12952, Effective 12/21/2019, Expires 6/18/2020.Amended by Volume XLI Number 19, Filed May 13, 2021, Proposed by #13195, Effective 4/24/2021, Expires 4/24/2031.