Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 225 - ALZHEIMER'S DISEASE MANAGEMENT CENTER DEMONSTRATION PROGRAM CODE › Subpart H - PHYSICAL PLANT › Section 225.7060 - Service Departments

Current through Register Vol. 48, No. 28, July 12, 2024
a) Dietary
				facilities shall comply with the Food Service Sanitation Code. Food service
				facilities may consist of an on-site conventional food preparation system, a
				convenience food service system, or a combination of the two.
b) The kitchen, consisting of food
				preparation, cooking and serving areas, shall be approximately 10 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.
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 resident bed, for bulk and daily food storage, located in a room convenient
				to the kitchen.
3) Conventional
				food preparation facilities systems require space for 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)
				Hand-washing facilities shall be located in the food preparation area.
				Antibacterial soap shall be provided.
5) Residents' meal service facilities shall
				be provided as required for tray assembly and distribution.
6) Ware-washing space shall be located in a
				room or an alcove separate from food preparation and serving areas. Commercial
				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 hand-washing lavatory and
				antibacterial soap shall be provided.
7) Pot-washing facilities shall be located
				conveniently for washing and sanitizing cooking utensils.
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) An office or desk
				space shall be provided for the dietician or dietary service manager.
11) Toilets shall be accessible to the
				dietary staff. Hand-washing facilities and antibacterial soap shall be
				immediately available.
12) A
				janitors' closet for the exclusive use of the 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) Adequate can, cart and mobile tray
				washing facilities shall be provided as required.