Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 350 - INTERMEDIATE CARE FOR THE DEVELOPMENTALLY DISABLED FACILITIES CODE › Subpart M - CONSTRUCTION STANDARDS FOR NEW INTERMEDIATE CARE FACILITIES FOR THE DEVELOPMENTALLY DISABLED › Section 350.2690 - Service Departments

Current through Register Vol. 48, No. 28, July 12, 2024
a) Dietary
				facilities shall comply with the standards specified in the Department's rules
				entitled "Food Service Sanitation" (77 Ill. Adm. Code 750). Food service
				facilities shall be designed and equipped to meet the requirements of the
				Narrative Program. These may consist of an on-site conventional food preparing
				system, a convenience food service system, or an appropriate combination of the
				two. (B)
b) The kitchen consisting
				of food preparation, cooking, and serving areas, shall be approximately ten
				square feet per resident bed with a minimum area of at least 200 square feet.
				It shall be properly located for efficient food service, and be large enough to
				accommodate the equipment and personnel needed to prepare and serve the number
				of meals required. (B)
c) The
				following facilities shall be provided as required to implement the type of
				food service selected:
1) A control station
				shall be provided for receiving food supplies.
2) Storage space shall be adequate to provide
				normal and emergency supply needs, approximately two and one-half square feet
				per patient bed, for bulk and daily food storage, located in a room convenient
				to the kitchen.
3) Food Preparation
				Facilities: Conventional food preparation systems required space and equipment
				for preparing, cooking, and baking. Convenience food service systems such as
				frozen prepared meals, bulk packaged entrees, and individual packaged portions,
				or systems using contractual commissary service require space and equipment for
				thawing, portioning, heating, cooking, or baking.
4) Handwashing facilities shall be located in
				the food preparation area.
5)
				Residents' meal service facilities shall be provided as required for tray
				assembly and distribution.
6)
				Warewashing space shall be located in a room or an alcove separate from food
				preparation and serving areas. Commercial type dishwashing equipment shall be
				provided. Space shall also be provided for receiving, scraping, sorting,
				stacking and loading soiled tableware and for transferring clean tableware to
				the using areas. A handwashing lavatory shall be provided. (B)
7) Potwashing facilities shall be located
				conveniently for washing and sanitizing cooking utensils. (B, C)
8) Storage areas shall be provided for cans,
				carts, and mobile tray conveyors.
9) Waste storage facilities shall be located
				in a separate room easily accessible to the outside for direct pickup or
				disposal.
10) Office or desk space
				shall be provided for the dietitian or the dietary service manager.
11) Toilets shall be accessible to the
				dietary staff. Handwashing facilities shall be immediately available.
12) A janitors' closet for the exclusive use
				in food preparation areas shall be located within the dietary department. It
				shall contain a floor receptor or service sink and storage space for
				housekeeping equipment and supplies.
13) Self-dispensing icemaking facilities
				shall be provided.
14) Provide
				adequate can, cart and mobile tray washing facilities as required.