Illinois Administrative Code › Title 77 - PUBLIC HEALTH › Part 300 - SKILLED NURSING AND INTERMEDIATE CARE FACILITIES CODE › Subpart N - DESIGN AND CONSTRUCTION STANDARDS FOR NEW INTERMEDIATE CARE AND SKILLED NURSING FACILITIES › Section 300.2890 - Service Departments

Current through Register Vol. 48, No. 28, July 12, 2024
a) Dietary
				facilities shall comply with 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 require space 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)
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 dietitian or 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
				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) Provide
				adequate can, cart and mobile tray washing facilities as required.