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. Food served must meet any special dietary needs of a person as prescribed by the person's physician, advanced practice registered nurse, 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.
History:2013 c 108 art 8 s 41; 2020 c 115 art 4 s 84