(1) The facility's dietary allowances and plan must be reviewed at least annually by a qualified nutritionist or dietician to ensure that it meets the nationally recommended dietary allowances for males age 25-50 years as provided by the National Research Council Food and Nutrition Board.

(2) The facility must have written policy, procedure and practice that:

(a) require food service staff take into consideration food flavor, texture, temperature, appearance and palatability; and

(b) provide for special diets as prescribed by appropriate medical or dental personnel.

(3) The facility must obtain documentation by an independent, outside source that food service facilities and equipment meet established state and local health and safety codes.

(4) The facility must have written policy, procedure and practice for adequate health protection for all inmates and staff in the facility, and inmates and other persons working in the food service, including the following:

(a) when the facility's food services are provided by an outside source, the facility must have written verification that the outside provider complies with state and local regulations regarding food service;

(b) all food handlers must be instructed to wash their hands upon reporting to duty and after using toilet facilities; and

(c) the director of food service or designee must monitor inmates and other persons working in food service each day for health and cleanliness.

(5) The facility must have written policy, procedure and practice requiring weekly inspections of all food service areas, including dining and food preparation areas and equipment, by administrative, medical or dietary personnel. These may include the person supervising food service operations or designee. Administrative, medical or dietary personnel must check refrigerator and water temperatures daily.