South Dakota Administrative Rules › Title 44 - Department of Health › Article 44:70 - Assisted living centers › Chapter 44:70:10 - Construction standards › Section 44:70:10:05 - Food preparation services and equipment

Current through Register Vol. 51, page 10, July 15, 2024
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) 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, a soiled dish table
				with sufficient work space, a garbage disposal, a garbage can, a clean dish
				table with room for at least three dish racks, and handwashing facilities.
				Dietary areas located in resident areas serving 16 residents or less may use an
				undercounter dishwasher;
(2) A dry
				food storage area with at least 1.5 linear feet (0.46 meters) of shelving 20
				inches (0.51 meters) wide for each resident bed and a functional
				aisle;
(3) Refrigerated storage
				space providing at least 1.5 cubic feet (0.042 cubic meters) of refrigerated
				space and 0.5 cubic feet (0.014 cubic meters) of freezer space per resident bed
				with sufficient refrigerated storage space located within the food production
				area for convenient food preparation;
(4) Aisles within the dietary area not less
				than three feet (0.91 meters) wide. Aisles adjoining equipment locations with
				doors or aisles utilized for cart traffic shall be at least four feet (1.22
				meters) wide;
(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 drainboards on both sides;
(7) Cart storage areas;
(8) Waste disposal facilities;
(9) Janitor's closet with storage for
				housekeeping supplies and equipment and floor receptor or service
				sink;
(10) Food production
				equipment sized and designed to prepare a complete meal for the total bed
				complement and for personnel, guests, day-care residents, or other catering
				services;
(11) Food holding and
				transportation equipment capable of protecting food from contamination and of
				maintaining cold food at 41 degrees Fahrenheit (5 degrees centigrade) or below
				and hot food at 135 degrees Fahrenheit (572 degrees centigrade) or above during
				the total serving period;
(12)
				Ventilation equipment sized and designed to effectively remove steam, heat,
				cooking vapors, and grease from food production areas, dishwashing areas, and
				serving areas;
(13) 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 hand cleanser;
(14) In dietary
				areas serving 17 beds or more, a staff toilet facility within or conveniently
				located adjacent to the dietary area; and
(15) In dietary areas serving 17 beds or
				more, 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 with a capacity of less
				than 17 beds. Any ice maker accessible to residents shall be
				self-dispensing.
General Authority:
SDCL
					 34-12-13(1), (2), and
					 (4).
Law Implemented:
SDCL
					 34-12-13(1), (2), and
					 (4).