Minnesota Statutes 245D.25 – Community Residential Settings; Food and Water
Subdivision 1.Water.
Potable water from privately owned wells must be tested annually by a Department of Health-certified laboratory for coliform bacteria and nitrate nitrogens to verify safety. The health authority may require retesting and corrective measures if results exceed state water standards in Minnesota Rules, chapter 4720, or in the event of flooding or an incident which may put the well at risk of contamination. To prevent scalding, the water temperature of faucets must not exceed 120 degrees Fahrenheit.
Subd. 2.Food.
Terms Used In Minnesota Statutes 245D.25
- Department: means the Department of Human Services. See Minnesota Statutes 245D.02
- Incident: means an occurrence which involves a person and requires the program to make a response that is not a part of the program's ordinary provision of services to that person, and includes:
(1) serious injury of a person as determined by section 245. See Minnesota Statutes 245D.02
- Person: has the meaning given in section 245A. See Minnesota Statutes 245D.02
- Physician: means a person who is licensed under chapter 147. See Minnesota Statutes 245D.02
- state: extends to and includes the District of Columbia and the several territories. See Minnesota Statutes 645.44
Terms Used In Minnesota Statutes 245D.25
- Department: means the Department of Human Services. See Minnesota Statutes 245D.02
- Incident: means an occurrence which involves a person and requires the program to make a response that is not a part of the program's ordinary provision of services to that person, and includes:
(1) serious injury of a person as determined by section 245. See Minnesota Statutes 245D.02
- Person: has the meaning given in section 245A. See Minnesota Statutes 245D.02
- Physician: means a person who is licensed under chapter 147. See Minnesota Statutes 245D.02
- state: extends to and includes the District of Columbia and the several territories. See Minnesota Statutes 645.44
Food served must meet any special dietary needs of a person as prescribed by the person’s physician, advanced practice registered nurse, physician assistant, or dietitian. Three nutritionally balanced meals a day must be served or made available to persons, and nutritious snacks must be available between meals.
Subd. 3.Food safety.
Food must be obtained, handled, and properly stored to prevent contamination, spoilage, or a threat to the health of a person.