S.D. Admin. R. 44:78:02:06

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

Section 44:78:02:06 - Food service

In-house dietary department areas and equipment shall meet sanitary storage, processing, and handling requirements of the Food Service Code. If a facility's food service is contracted out, the contractor shall be a licensed food service establishment that is inspected by a local, state, or federal agency. If the facility has an in-house dietary department the dietary manager or at least one cook must 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 Dietary Managers Association, or successfully completed equivalent training as determined by the Health Department. If the facility contracts out food services at least one staff person serving meals shall successfully complete and possess a current certificate from a ServSafe Food Protection Program or equivalent as noted in this section. The following equipment and space shall be provided in the dietary area:

(1) A receiving area for incoming food supplies;

(2) A vegetable preparation two compartment sink with a garbage disposal. This fixture requires an indirect connection to the waste line;

(3) A dry food storage area;

(4) A floor receptor with moisture resistant protection for the adjacent wall surfaces;

(5) Refrigerated storage space with 15 cubic foot refrigerator capacity and four cubic foot freezer capacity for each 12 persons served by the dietary area. Refrigerated storage for milk, eggs, and butter shall be located within six feet of the food preparation areas;

(6) Food production equipment designed to produce a complete meal three times daily for each person served;

(7) Food holding and transport equipment capable of protecting food from contamination and maintaining safe temperatures during the meal serving time;

(8) A hood and ventilation equipment for cooking equipment to remove heat, moisture, cooking odors, and grease to the exterior of the building. Continuous mechanical exhaust ventilation at the commercial dishwasher location to remove heat and moisture;

(9) A handwashing fixture convenient to food preparation areas and dishwashing. No mirror is allowed at these sink locations;

(10) Aisles of 36 inches clear width;

(11) If a grease trap is required by local ordinance, it shall be located in a room adjacent to the dietary area;

(12) A dishwasher with a sanitizing cycle. A commercial dishwasher supplied with 180 degree Fahrenheit rinse water or a chemical sanitizing cycle is required when more than 20 meals are served;

(13) Dietary manager work space with desk and chair; and

(14) A self-dispensing ice machine. Ice from a bin type ice machine may be used for cooling food containers, but not for consumption.

S.D. Admin. R. 44:78:02:06

42 SDR 51, effective 10/13/2015

General Authority: SDCL 34-12-13(5) and (8).

Law Implemented: SDCL 34-12-13(5) and (8).

Note: Article 44:02, Lodging and Food Service, Administrative Rules of South Dakota, contains the Food Service Code and may be obtained from Legislative Mail, 1320 East Sioux Avenue, Pierre, South Dakota 57501, telephone (605) 773-4935, for $4.14.