(1) The group training home must keep an emergency food supply on-site to meet the needs of the clients and staff for at least seventy-two hours. The food supply must meet the dietary needs of each client.

(2) The group training home must keep at least three gallons of water on-site for each client and staff member, which must be:

(a) In sealed, food-grade containers;

(b) Stored in a cool, dry location away from direct sunlight; and

(c) Chlorinated or commercially bottled.

(3) Chlorinated water must be replaced every six months.