S.D. Admin. R. 44:75:07:11
A general hospital, specialized hospital, or critical access hospital shall have full-time dietary manager who is responsible to the administrator to direct the dietetic services. Any dietary manager that has not completed a Dietary Manager's course, approved by the Association of Nutrition and Foodservice Professionals, shall enroll in a course within ninety days of the hire date and complete the course within eighteen months. The dietary manager and at least one cook shall successfully complete and possess a current certificate from a ServSafe Food Protection Program offered by various retailers, or the Certified Food Protection Professional's Sanitation Course offered by the Association of Nutrition and Foodservice Professionals, or successfully completed equivalent training as determined by the department. Individuals seeking ServSafe recertification are only required to take the national examination. The dietary manager shall monitor the dietetic service to ensure that the nutritional and therapeutic dietary needs for each patient are met. If the dietary manager is not a dietitian, the facility must schedule dietitian consultations onsite at least monthly. The dietitian shall approve all menus, assess the nutritional status of patients with problems identified in the assessment, and review and revise dietetic policies and procedures during scheduled visits. The facility shall have sufficient personnel whose working hours are scheduled to meet the dietetic needs of the patients on duty daily over a period of ten or more hours each day.
S.D. Admin. R. 44:75:07:11
General Authority: SDCL 34-12-13(8).
Law Implemented: SDCL 34-12-13(8).