(a) The facility must procure food from sources approved or considered satisfactory by federal, state, and local authorities.
  (1) The facility may include food items obtained directly from local producers, subject to applicable State and local laws or regulations.
  (2) This section does not prohibit or prevent a facility from using produce grown in facility gardens, subject to compliance with applicable safe growing and food handling practices.
  (3) This section does not preclude a resident from consuming foods not procured by the facility.
(b) The facility must store, prepare, and serve food under sanitary conditions, as required by the Texas Department of State Health Services food service sanitation requirements.
(c) The facility must dispose of garbage and refuse properly.
(d) The facility must have a written policy regarding use and storage of foods brought to a resident by family and other visitors to ensure safe and sanitary storage, handling, and consumption.
(e) Dietary service personnel must be in good health and practice hygienic food-handling techniques. Persons with symptoms of communicable diseases or open, infected wounds may not work.
(f) Dietary service personnel must wear clean, washable garments, wear hair coverings or clean caps, and have clean hands and fingernails.
(g) The facility and all food service personnel must meet the standards imposed by local, state, and federal codes regarding food and food handling.

Source Note: The provisions of this §554.1111 adopted to be effective May 1, 1995, 20 TexReg 2393; amended to be effective July 1, 2002, 27 TexReg 5245; amended to be effective March 24, 2020, 45 TexReg 2025; transferred effective January 15, 2021, as published in the Texas Register December 11, 2020, 45 TexReg 8871