S.D. Admin. R. 44:79:10:09

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

Section 44:79:10:09 - Food preparation services and equipment

The dietary area shall 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 the following:

(1) A dishwasher with a sanitizing cycle. In dietary areas serving 17 beds or more, a dishwashing area including a commercial dishwasher supplied with 180 degree Fahrenheit (82 degrees centigrade) rinse water or a chemical sanitizing cycle, work space, a garbage disposal, a garbage can, a clean dish table, and handwashing facilities;

(2) A dry food storage area with adequate shelving and a functional aisle;

(3) Refrigerated and freezer storage space with sufficient refrigerated storage space located within the food production area for convenient food preparation;

(4) Aisles not less than three feet (0.91 meters) width;

(5) 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;

(6) A vegetable preparation area with a two-compartment sink with a garbage disposal;

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

(8) Janitor's closet with storage for housekeeping supplies and floor receptor or service sink with moisture resistant protection for the adjacent wall surfaces;

(9) Food production equipment designed to prepare a complete meal for the total bed complement and for personnel, guests, or other catering services;

(10) Food holding and transportation equipment capable of protecting food from contamination and of maintaining cold or hot food temperatures 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; and

(13) An ice maker with bin or self-dispensing ice maker. A built-in dispensing ice maker in a refrigerator may be used in any facility or patient neighborhood with a capacity of less than 17 beds. Any ice maker accessible to patients or visitors shall be self-dispensing.

The facility may request in writing modifications to § 44:79:10:09. There shall be appliances that allow for the storing, refrigeration, preparation, cooking, and disposal of food products based on the facilities food service plan.

S.D. Admin. R. 44:79:10:09

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).