S.D. Admin. R. 44:76:11:07

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

Section 44:76:11:07 - Food preparation services and equipment

Any dietary area shall be completely cleanable by conventional methods. The location and design of the dietary area if provided shall enable convenient handling of incoming supplies, preparation of meals, including tray service, and disposal of rubbish and garbage. If a dietary area is provided it shall contain equipment and space provided shall include the following:

(1) A dishwashing area including a commercial dishwasher supplied with 180 degree Fahrenheit (82 degrees centigrade) rinse water or a chemical sanitizing cycle, a garbage disposal, a garbage can, a clean dish table, and handwashing facilities;

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

(3) Pot and pan washing facilities, including a three-compartment sink with 18 inch drainboards on both sides and drying and storage facilities for pots and pans;

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

(5) Cart storage areas;

(6) Waste disposal facilities;

(7) Employee dining facilities;

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

(9) Food production equipment sized and designed to prepare a complete meal for the patients, staff, and guests;

(10) Food holding and transportation equipment capable of protecting food from contamination and of maintaining cold food at 41 degrees Fahrenheit (five degrees centigrade) or below and hot food at 135 degrees Fahrenheit (57.2 degrees centigrade) or above during the total serving period;

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

(12) 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;

(13) In dietary areas shall have a bin or self-dispensing ice maker. Any ice maker accessible to patients or visitors shall be self-dispensing.

Any modification to the standard may be made. A modification shall be requested in writing by the facility and approved by the department.

S.D. Admin. R. 44:76:11:07

42 SDR 51, effective 10/13/2015

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

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