S.D. Admin. R. 44:75:13:10

Current through Register Vol. 51, page 67, December 16, 2024

Section 44:75:13:10 - Food preparation services and equipment

The dietary area must be completely cleanable by conventional methods. The location and design of the dietary area shall enable convenient handling of incoming supplies, preparation of meals, including tray service, and disposal of rubbish and garbage. Equipment and space provided shall include:

(1) In dietary areas serving seventeen beds or more, a dishwashing area including a commercial dishwasher supplied with one hundred eighty-degree Fahrenheit or 82 degrees centigrade rinse water or a chemical sanitizing cycle, a soiled dish table with at least seven feet or 2.13 meters of work space, a garbage disposal, a garbage can, a clean dish table with room for at least three dish racks, and handwashing facilities;

(2) A dry food storage area with at least one and one half linear feet or 0.46 meters of shelving twenty inches or 0.51 meters wide for each patient or resident bed and a functional aisle;

(3) Refrigerated storage space providing at least one and one half cubic feet (or 0.042 cubic meters) of refrigerated space and one half cubic feet (or 0.014 cubic meters) of freezer space per patient bed with sufficient refrigerated storage space located within the food production area for convenient food preparation;

(4) Aisles within the dietary area not less than three feet or 0.91 meters wide. Aisles adjoining equipment locations with doors or aisles utilized for cart traffic shall be at least four feet or 1.22 meters wide;

(5) Pot and pan washing facilities, including a three-compartment sink with eighteen inch drainboards on both sides and drying and storage facilities for pots and pans;

(6) A vegetable preparation area with a two-compartment sink with drainboards on both sides;

(7) Cart storage areas;

(8) Waste disposal facilities;

(9) Employee dining facilities;

(10) Dietary manager's office or desk;

(11) Janitor's closet with storage for housekeeping supplies and equipment and floor receptor or service sink;

(12) Food production equipment sized and designed to prepare a complete meal for the total bed complement and for personnel, guests, day-care patients, or other catering services;

(13) Food holding and transportation equipment capable of protecting food from contamination and of maintaining cold food at forty-one degrees Fahrenheit or five degrees centigrade or below and hot food at one hundred thirty-five degrees Fahrenheit or 57.2 degrees centigrade or above during the total serving period;

(14) Ventilation equipment sized and designed to effectively remove steam, heat, cooking vapors, and grease from food production areas, dishwashing areas, and serving areas;

(15) Handwashing facilities that are convenient to each work area, consisting of hot and cold running water, towel dispenser with single-service towels or hand drying device and wall mounted hand cleanser;

(16) Dietary areas serving seventeen beds or more, a personnel toilet facility convenient to dietary department; and

(17) Dietary areas shall have an ice maker with bin or self-dispensing ice maker. Any ice maker accessible to patients or visitors shall be self-dispensing.

S.D. Admin. R. 44:75:13:10

42 SDR 51, effective 10/13/2015; 50 SDR 062, effective 11/27/2023

General Authority: SDCL 34-12-13(1) -(2)(14).

Law Implemented: SDCL 34-12-13(1) -(2)(14).