South Dakota Administrative Rules › Title 44 - Department of Health › Article 44:75 - Hospital, specialized Hospital critical access Hospital, and rural emergency Hospital facilities › Chapter 44:75:13 - Construction Standards › Section 44:75:13:10 - Food preparation services and equipment

Current through Register Vol. 51, page 10, July 15, 2024
The dietary area must 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:
(1) In dietary areas serving
				seventeen beds or more, a dishwashing area including a commercial dishwasher
				supplied with one hundred eighty-degree Fahrenheit or 82 degrees centigrade
				rinse water or a chemical sanitizing cycle, a soiled dish table with at least
				seven feet or 2.13 meters of work space, a garbage disposal, a garbage can, a
				clean dish table with room for at least three dish racks, and handwashing
				facilities;
(2) A dry food storage
				area with at least one and one half linear feet or 0.46 meters of shelving
				twenty inches or 0.51 meters wide for each patient or resident bed and a
				functional aisle;
(3) Refrigerated
				storage space providing at least one and one half cubic feet (or 0.042 cubic
				meters) of refrigerated space and one half cubic feet (or 0.014 cubic meters)
				of freezer space per patient 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 or 0.91 meters wide. Aisles adjoining
				equipment locations with doors or aisles utilized for cart traffic shall be at
				least four feet or 1.22 meters wide;
(5) Pot and pan washing facilities, including
				a three-compartment sink with eighteen 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) Employee dining facilities;
(10) Dietary manager's office or
				desk;
(11) Janitor's closet with
				storage for housekeeping supplies and equipment and floor receptor or service
				sink;
(12) Food production
				equipment sized and designed to prepare a complete meal for the total bed
				complement and for personnel, guests, day-care patients, or other catering
				services;
(13) Food holding and
				transportation equipment capable of protecting food from contamination and of
				maintaining cold food at forty-one degrees Fahrenheit or five degrees
				centigrade or below and hot food at one hundred thirty-five degrees Fahrenheit
				or 57.2 degrees centigrade or above during the total serving period;
(14) Ventilation equipment sized and designed
				to effectively remove steam, heat, cooking vapors, and grease from food
				production areas, dishwashing areas, and serving areas;
(15) 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;
(16) Dietary areas
				serving seventeen beds or more, a personnel toilet facility convenient to
				dietary department; and
(17)
				Dietary areas shall have an ice maker with bin or self-dispensing ice maker.
				Any ice maker accessible to patients or visitors shall be
				self-dispensing.
General Authority:
SDCL
					 34-12-13(1)
					 -(2)(14).
Law Implemented:
SDCL
					 34-12-13(1)
					 -(2)(14).