DHS 105.14(7)(e)6.6. ‘Behavior management.’ The ADCC shall provide services to manage a participant’s behaviors that may be harmful to themselves or others. DHS 105.14(7)(e)7.7. ‘Transportation.’ An ADCC program providing transportation for any participant shall carry liability insurance and ensure the vehicle is safe and well-maintained. DHS 105.14(7)(f)1.1. ‘General requirements.’ The ADCC shall obtain food from acceptable sources that meets the dietary needs of each participant. DHS 105.14(7)(f)2.2. ‘Equipment and utensils.’ The ADCC shall store equipment and utensils in a clean manner and shall maintain all utensils and equipment in good repair. Single-use utensils may not be reused. DHS 105.14(7)(f)3.a.a. Whether washed by hand or mechanical means, all equipment and utensils shall be cleaned using separate steps for pre-washing, washing, rinsing, and sanitizing. DHS 105.14(7)(f)3.b.b. Mechanical washing of dishes and utensils in a residential type dishwasher will have a temperature setting of at least 120 degrees Fahrenheit. Upon removal from a residential-type dishwasher, a separate process must be completed for sanitization of all items that is in accordance with current standards of practice. DHS 105.14(7)(f)3.c.c. Mechanical washing of dishes and utensils in a commercial type dishwasher will be in accordance with manufacturer’s recommendations. DHS 105.14(7)(f)3.d.d. Dishes and utensils shall be air dried, unless a dishwasher, which performs this function, is used. DHS 105.14(7)(f)4.a.a. The ADCC shall arrange for or provide a meal to each participant who is at the ADCC for 5 or more hours. Meals shall provide at least one-third of an adult’s daily nutritional requirements. DHS 105.14(7)(f)4.b.b. The ADCC shall document the food served at each meal and maintain the documentation on file for at least 6 months. DHS 105.14(7)(f)4.c.c. A nutritious snack shall be made available consistent with each participant’s dietary needs. DHS 105.14(7)(f)5.a.a. Each caregiver who prepares or serves food shall be free from open, infected wounds and from communicable disease and shall maintain clean and safe work habits. DHS 105.14(7)(f)5.b.b. The ADCC shall provide hand-washing facilities in the kitchen for use by food handlers. Use of a common towel is prohibited. DHS 105.14(7)(f)5.c.c. Any participant who assists in preparing food shall adhere to the same food safety requirements as ADCC staff and be directly supervised by a caregiver. DHS 105.14(7)(f)6.6. ‘Food safety.’ Whether food is prepared at the ADCC or off-site, the ADCC shall store, prepare, distribute, and serve food in accordance with professional standards for food service safety. The ADCC shall do all of the following: DHS 105.14(7)(f)6.a.a. Refrigerate and store all foods requiring refrigeration at or below 41 degrees Fahrenheit. Food items not in their original containers shall be covered, labeled and dated. DHS 105.14(7)(f)6.b.b. Maintain freezing units at 0 degrees Fahrenheit or below. Frozen foods shall be packaged, labeled, and dated. DHS 105.14(7)(f)6.c.c. Hold hot foods at 135 degrees Fahrenheit or above and cold foods at 41 degrees Fahrenheit or below until served. DHS 105.14(7)(f)6.d.d. Ensure that each refrigerator and freezer has an accurate thermometer inside the unit. DHS 105.14(7)(f)6.e.e. Keep food storage areas clean and dry and store food at least six inches off the floor. DHS 105.14(8)(a)1.1. If required by the department of safety and professional services or local municipality, the ADCC shall have on file an inspection report signed by an authorized agent demonstrating that the ADCC including remodeling, has met applicable building codes. DHS 105.14(8)(a)2.2. The ADCC shall provide at least 50 square feet of usable floor space for each participant exclusive of passageways, bathrooms, lockers, office, storage areas, staff room, furnace rooms, and parts of rooms occupied by stationary equipment.