(a) The operator shall provide:

(b) Information on each resident's prescribed dietary regimen, food allergies, and individual food preferences shall be used in planning, preparation and service of resident meals and snacks.

(c) The operator shall provide meals which are balanced, nutritious and adequate in amount and content to meet the dietary needs of residents.

(d) Meals shall be varied in methods of preparation and content.

(e) Each day's menu shall include a hot entree at one meal other than breakfast.

(f) No more than 15 hours shall elapse between service of the evening meal and breakfast the next morning.

(g) The operator shall make provision for meals for residents engaged in off-site programs during regularly scheduled meal times.

(h) Food on hand shall be sufficient to permit the service of meals for a minimum of three days.

(i) Food shall be stored, prepared and served in such a manner as to insure its safety and nutritional value.

(j) There shall be a sufficient supply of dishes, glasses and utensils in the home to meet the needs of the occupants of the home.

(k) Residents shall not be made to dine separately from the other members of the household.

(l) Home canning is permitted, provided United States Department of Agriculture procedures are used.

(m) During each semi-annual inspection of the home, the local department of social services shall review meal preparation and the current week's menu, as planned, with the operator and residents to assess operator compliance with food service requirements.